Deep fried lime dough balls

Laid on lime syrup, dusted with icing and tropical juice

 

Flour & lime mix

For about 20 units. Serves 6

Ingredients:
·         150g Self-rising flour
·         1 pinch of salt
·         100ml water
·         Zest of 1 whole lime

Lime syrup to serve with.

 

Method:

Mix everything in the bowl. Sieve the flour in a large bowl, add the salt and the lime. Mix well, then, add the water and work the dough to obtain a lump free stretchy dough.



Cover the dough and leave it to rest for 10 minutes.

Meantime, heat about 300ml of vegetable oil. If you’ve got a chip pan, use it. What we are looking for, is to have enough oil so the dough ball will rise to the surface within seconds after being dropped in the oil. The oil should be really hot.

To test that the oil is hot. Drop in a very small piece of dough. If it stay on the bottom of the pan. Leave it to heat well and do another test.

Once the oil is hot. Cut the dough in small pieces and put them into the oil… 5-10 pieces at a time depending on the size of your pan. Fry for 3-5 minutes until the balls are brown all over. PS: You won’t be able to use a knife to cut the dough… you will have to be creative with a spoon or your fingers… It is a very sticky dough.

Using a skimmer (that big cooking spoon with holes like a colander) remove the now browned dough from the oil and put them on tissue/absorbing paper. Repeat until all done.

Serve just rolled in granulated sugar.

I served mine with a lime syrup and a homemade mango & red grapes nectar. Both recipes will are in separate posts on this blog. The recipe will be in the next post. But you can also pipe jam or liquid chocolate in the individual dough ball…

This recipe was created as part of a Mexican menu made for www.MadeByHortense.com. Enjoy!

My Minty Circus

So, this woman walks behind me in the Turkish shop… the green bunch she is holding has such a strong smell. I turn around and ask, what is that? Mint. she says… wow, never had one with such a strong smell.

So I bought a bunch for myself. As I walk out of the shop, I am wondering what I should cook that involves mint… it is a hot day in London, I’ve got no soft drinks in the house… ideas start shooting… there is ginger in the house, maybe I should add orange or lemon? I walk pass Lidl and have little tour… too many oranges in the pack. Only need one. I opt for grapefruits and lime which are sold loose… Let’s see what we can do with these… If it goes wrong, I won’t do it again.

The result tastes really really good and is very refreshing. By leaving the juice in the fridge for 24 hour with a slice of lime the taste is much stronger with a hint of bitterness… wow! Will definitely do it again.

I have called this My Minty Circus.

Ingredients:

• 2 limes
• 1 big grapefruit
• 100g sugar
• 2L cold water
• Fresh mint - 15 large leaves

Using a spatula, beat the limes and grapefruit before cutting and pressing out the juice to death.

Once the juicing is done, rinse the mint leaves and roll them in your hands to bruise before adding in the juice... Now add water, sugar and mix with the spatula until the sugar has dissolved.

Now using a medium sieve, strain the drink and press the residues as if you were trying to pass them through the tiny holes. This will allow you to recuperate as much flavour as possible from the citrus pulps and mint leaves.

Once this is done, either use a tea strainer or tissue to pass the juice trough so what you will obtain with be a really clean and pink drink.

Et voila!

Homemade vegan Apple Tart

Serving suggestion with a vegan ice cream

Apple tart for 8

Ingredients:

• 3 medium apples (gala, golden pink lady any)
• 4 big cooking apples (bramley)
• 1 lime
• 50g sugar
• 1 pre rolled savoury short crust pastry (Just Rolls pastries are suitable to vegans not the All-butter option)
• 15g butter for the baking dish

Method:

Preheat the oven at 180C. And leave the rolled pastry at room temperature.

Start by making a compote. Peel and cut the 3 normal apples, place them in a pan with 100ml of water, zest and juice of one whole lime. Let it simmer and soften for 10 minutes, remove the excess water and blitz with a hand blender to liquidize. The consistency we are looking for is that of a yogurt so the less water, the better. Set aside.

Now peel the cooking apples and remove their middle, then cut them finely as on the picture to the left. Set aside.

When all that is ready, butter your tart dish and place the rolled pastry in it. Make sure that all the surface of the dish is covered then, prick the base of the pastry with a fork.

Now spread the compote on the pastry and place the uncooked apple slices on top and one by one covering the surface of the compote. Once that is done, place the tart in the oven for 40 minutes at 180C.

When it is cooked, remove from the oven and leave the tart cool for 10 minutes before serving. If you like your dessert cold like me, leave it to cool down for 30 minutes at room temperature, then, place in the fridge for 1 hour before serving with ice cream (found mine in Sainsbury's). I wanted a touch of bitterness so, I added dark coco powder in my plate.

Bon Appétit!

J

Check out this Ice cream... loved it!