Sunday, 29 August 2010
What have we been up to??
Wednesday, 25 August 2010
A layout!!
Tuesday, 24 August 2010
Playing catch up
Monday, 23 August 2010
28 Weeks Today
Sunday, 22 August 2010
Recap and a Recipe
Key Lime Pie
4 large | Limes |
400g (14oz) tin | Condensed Milk |
450ml (15 fl oz) | Double Cream |
| |
For the Base | |
150g (5oz) | Digestive Biscuits |
65g (2 ½ oz) | Butter |
25g (1 oz) | Demerara Sugar |
| |
· For the base, put the digestive biscuits into a polythene bag and crush them to crumbs with a rolling pin. (Or put in a food processor and pulse till like breadcrumbs)
· Melt the butter in a small pan, and add to crushed biscuits and the Demerara sugar. Mix well, and then spread the mixture over the base and sides of a 20cm (8 in) loose bottomed sandwich tin, pressing it with the back of a metal spoon to make it firm.
· Remove the rind from 1 of the limes with a zester and set aside to decorate the top of the pie. Squeeze the juice from all the limes
· Put the lime juice, condensed milk and 300 ml (10 fl oz) of the double cream into a mixing bowl and whish until well blended.
· Pour into the prepared crumb crust and gently level the surface. Chill for several hours until set, push up the tin from the base to remove the ring.
To decorate, whip the remaining double cream until it just holds its shape, then either spread over the surface of the pie or spoon it in blobs around the edge. Decorate with the reserved lime zest. Serve well chilled.