Looking at produce in season at the moment, I noticed limes. We are fortunate to be receiving plenty of these from our local veg box, CERESFairfood. I never seem to struggle thinking up various ways to use them, but more often than not, it is in a savoury dinner dish.
I wanted to branch out and use lime in a sweet dish. Lemons I use all the time, but limes, not so much. So I experimented and made a slice with limes and white chocolate. Originally, I was envisaging a brownie (or blondie) type concoction, with ooziness and a fudgy centre. But it didn’t turn out that way the first time I made it, it turned out even better!
This slice is crispy, tangy, crumbly and flavourful. This slice is so fresh, so light, it just seems perfect for the weather we’re having at the moment!
White chocolate and lime slice
- 240g plain flour
- 1 tsp salt
- 2 tsp baking powder
- ½ cup caster sugar
- Zest of one lime
- 160g unsalted butter, melted
- 75g white choc chips, melted
- Juice of one lime
- 2 eggs
- 175g white choc chips
- Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
- Mix the flour, salt, baking powder, sugar and lime zest. Stir to combine.
- Whisk together the melted butter, melted choc chips, lime juice and eggs.
- Combine dry and wet ingredients, and stir through the remainder of the choc chips.
- Spoon the mixture into the baking tray and use a spatula to evenly coat the base of the baking tray.
- Bake in the oven for 20 mins or until set. Cut into slices, remove from the baking tray and let cool on a wire rack.
I lived in the UK with my husband for a year. It was a wonderful time – we met lots of friends from all over the world, we travelled around Europe and never stopped learning new things. Also, we tried a lot of new foods!
We lived in Cambridge and we were often catching the train into London. When I made my pork pasties below, I couldn’t help but be reminded of the many trains we caught that year. The wafting smell of pastry coming from my kitchen brought back memories of waiting at a train platform, with a little Cornish pasties stand down the way. I’m not sure many would, but I admit the pasties always smelt inviting, no matter the time of day. Warm, flaky, juicy and with so many comforting flavours.
My pasty’s flavours are inspired by the ingredients we receive in our veg box each week; an Asian cooking box from CERES Fairfood. They make for a lovely winter’s lunch or a light dinner, with little in the way of preparation.
Pork pasties with chilli, lime and coriander
- 250g pork mince
- 1 clove garlic, crushed
- 2cm ginger, finely chopped
- 2 tbs fresh coriander, finely chopped
- 1 chilli, deseeded and finely chopped
- Juice of 2 limes
- 1 spring onion, finely chopped
- 2 tbs soy sauce
- 1 tbs fish sauce
- 1 tbs sugar
- 2 sheets store-bought puff pastry
- 1 egg, beaten
- Preheat the oven to 180° Celsius.
- Combine all the ingredients except for the puff pastry and egg in a mixing bowl.
- On a worktop, cut the pastry sheets in half lengthwise.
- Spoon in one quarter of the mixture onto one half of a pastry sheet (mentally divide the pastry sheet lengthwise). Spread it evenly along the half lengthwise.
- Fold the pastry over the filling and crimp the edges to seal. They can be baked flat, but I stood mine up with the crimped edge in the middle, because I thought they looked prettier this way.
- Place the pasties onto a greased baking tray.
- Brush the pasties with the beaten egg.
- Bake in an oven at 180° Celsius until golden (approx. 20 mins).
- Serve with a salad of lettuce, capsicum and cucumber topped with sprigs of fresh mint and coriander.