Lime
#COOKING: KEY LIME PIE RECIPE
Key Lime Pie. Summer’s back and this is my favourite pie of all time. Nothing compares to sweet and tart. Best of all, it is real simple and requires minimal baking! Now that’s our kind of pie!
Crust:
1 1/2 cups Graham Crumbs
1/4 cup unsalted butter, melted
1/2 cup organic raw sugar
Pie Filling:
1 cup sour cream
1 can sweetened condensed milk
8 limes, juiced (abt 2/3 cup)
Zest of 4 limes (put aside 1 tsp)
Topping:
1 cup whipping cream
1/4 cup icing sugar
1 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F.
2. Mix Graham Crumbs, butter and sugar. Line pie dish with crumbs.
3. Bake 7 minutes, careful not to burn. Place in fridge, cool 30 minutes to an hour.
4. In large bowl, mix sour cream, condensed milk, zest and juice.
5. Preheat oven to 350°F.
6. Pour filling into crust. Bake 10 minutes.
7. Cool at room temperature for 30 minutes minimum and chill overnight.
8. Prepare topping by whipping cream with handmixer.
9. Fold-in icing sugar with vanilla extract, using spatula. Scoop into piping bag and pipe on top of pie. Sprinkle reserved zest.
(Photo credit: Mr. Will Wong)
#COOKING: COURGETTE LOAF WITH LIME-RICOTTA FROSTING RECIPE
Courgette Loaf with Lime-Ricotta Frosting. I have memories of my Dad making Zucchini Bread a lot when I was a kid. It pretty much is like Carrot Cake, a bit like Banana Bread, maybe a bit more moist and less sweet. Dad worked with a lot of Italians from whom he got the recipe and we grew zucchini in our garden, often having an abundance of them. He’d never make just that basic Chocolate Cake I always wanted, but luckily my Grandpa would do it for me when I visited him and Grandma. I would watch cooking shows on TV with Grandpa like Wok With Yan and The Price is Right, and that was often my March Breaks and Summer Vacations. Looking back, I miss Zucchini Bread, and decided to make my own version of it finally, but with my own little razzle dazzle. I’ve even tried this with 1/2 cup shredded unsweetened coconut folded-in too and it’s great! 🥒
Ingredients:
2 cups of zucchini, chopped
1 1/2 cups flour
1/2 cup butter, softened
1/2 cup organic raw sugar
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1 egg
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/3 cup raisins
1/4 cup dried fig, mulberry, cherry, apricot mixture
1/4 cup chopped almonds
Ricotta Frosting:
300g of Ricotta
1/2 cup icing sugar
1/4 cup butter, softened
Zest of one lime
1/4 cup chopped pistachios, toasted
Instructions:
1. Preheat oven at 350°F.
2. Sift flour, salt, baking powder and soda, cinnamon and nutmeg into mixing bowl. Add-in raisins and dried fruit.
3. Cream butter, sugar, egg and vanilla in a separate bowl.
4. Add butter mixture into flour mixture and mix till combined. Do not over-mix.
5. Grease and flour loaf pan. Pour thick batter into pan. Sprinkle almonds on-top.
6. Bake 45 minutes or till toothpick comes out clean.
7. Let loaf cool for one hour. Prepare frosting.
8. In mixing bowl combine all frosting ingredients and mix with handmixer till smooth. Chill till ready to use.
9. Frost loaf with icing using spatula. Top with a few threads of zucchini spirals and complete with toasted pistachio bits.
(Photo credit: Mr. Will Wong)
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