70g chopped or flaked almonds, dry toasted in a frying pan
2 limes – zested and the juice squeezed out
20g chopped parsley
1 crushed garlic clove
2 tbsp olive oil
Coarse sea salt and freshly ground black pepper
Simply mix together the lime zest, juice, olive oil and seasoning and add to the beans and mangetout. Sprinkle over the almonds, mix, taste and adjust the seasoning if necessary. Serve at room temperature.
Over at Lavender and Lime, Tandy has set a Weekly Food Challenge to cook using citrus fruits. Anyone who pops over to my blog regularly will probably have noticed that I use a lot of oranges in my cooking, particularly salads, so I felt inspired to take part in my first ever challenge!
I´m not sure if you´re allowed to submit two recipes, but I recently put up a post for one of my very favourite salads, Ensalada Cateta, so I´m putting that one forward too!
However, I also thought I´d like to try something different and as I´m in jam making mode this week, I had a little play around with ingredients. After the visit from my friends from the UK last week I had a few limes left over from a Mojito session, so I took it from there.
I love pears, but tend to either eat them as they are, or with cheese, or poached in wine. How about trying a chunky, spicy preserve instead? I could eat it on bread or toast, or serve it, almost like a soft quince jelly with cheese or, finally, as a sweet option drizzled over creamy vanilla ice cream.
In the end I decided to marry the pears with lime juice and fresh ginger, and I have to say I was thrilled with the results. Just a hint of the tang of lime and the warmth of the ginger combined with the fresh taste of the pears. Pears contain a lot of water so I cooked the preserve for about half an hour for the quantities given below on a gentle boil. The final result left me with soft pear chunks which still held their shape and a jelly like syrup.
I used the following:
500g of pears (peeled weight) chopped into small chunks
A piece of fresh ginger (about 3cm in length) peeled and grated
The juice of two limes
For the method I used, please see either my Ruby Jewel Jam recipe or my Summer Cherry Jam recipe. This quantity gave me two medium jars of preserve. I do hope you enjoy it, it has an almost autumnal taste to it – I think it must be the ginger!
So in 2016 I turned 50. I was in Italy for my 21st, 30th and 40th. To keep this birthday tradition going I always knew I'd be in Italy for my 50! This blog starts with my 5 week adventure in Puglia but my love affair with Italy continues.....