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Produce => Recipes => Topic started by: ACE on September 10, 2015, 16:53:16
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We usually wedge up lemons and limes and freeze them, they are better than ice cubes in a gin and tonic. But we somehow ended up with half a dozen of each so marmalade was made instead. Now instead of using water I used up some out of date tonic water, then after all the usual preparations with the fruit and boiling the @rse out of it, I added some gin. Gin and Tonic marmalade. Really delicious, it coud even be habit forming.
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Has to be better than whisky in marmalade!
Any spare limes here get turned into lime pickle in case we run out between trips to the Chinese supermarket in Brussels.
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Whoo hoo lime pickle! Havn't had any of that for years, oily stuff that was so hot it blistered your tongue. Definitely a toilet roll in the fridge for the following day.
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Home-made can have less oil and not such volcanic chilli content. We like the heat but not to the point of anaesthesia of the tongue and taste buds.
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*Shudders*
I can't STAND tonic water and I have no idea how anyone can drink it willingly. Now gin on the their hand, gin I like.
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Any spare limes here get turned into lime pickle in case we run out between trips to the Chinese supermarket in Brussels.
I love lime pickle and would love to have a go a making some. Can you recommend a recipe? I'd have to buy them as my little tree only has a few fruit.
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Nice one, Gin and Tonic marmalade sounds fun.
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Hi JayB. I used this one last time - http://www.taste.com.au/recipes/22191/indian+lime+pickle
It's good but next time I'll halve the wedges of lime cos we prefer smaller chunks.
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Thanks Obbelix, I've copied it out and stuck it up in the kitchen so it doesn't get lost.
I think smaller pieces for me too or they won't be much use in with a cheese sarnie :happy7:
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Yum, the lime pickle has turned out really well, though it could do with a bit more heat. I used white mustard seed rather than brown, perhaps that's why it's not very hot. Took your advice and cut the lime wedges a bit smaller than the recipee and they work out just great. The taste has an amazing limey blast, delish :icon_cheers:
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Good. I'm glad it worked. I generally use brown mustard seeds and I think a lot depends on the chilli powder too. Some are hotter than others.