We want to use Lime under it to make it smoother. Is this a good idea?I think last time we used sand and it was really gritty.We have a mud, clay kind of rocky ground.So we will put down a level base of lime and then a tarp. Lookinbg for input and advice on what's the very best way to go about it.Thanks a bunch!
Stir fry lime and coconut chicken Ingredients 2 free-range chicken beasts, cut into bite-sized pieces 1 lime, zest and juice 1 tbsp olive oil 150ml/5?fl oz low fat coconut milk 1 tbsp Thai fish sauce (nam pla) 4 tbsp roughly chopped fresh coriander leaves 4 spring onions, finely sliced 300g/10?oz brown rice Method 1. Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly. 2. Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over. 3. Add coconut milk, fish sauce, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through. 4. Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain. 5. To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve.
Key Lime Pie INGREDIENTS: 3 egg yolks 1 1/4 cups granulated sugar 1/4 tsp. salt 1/3 cup cornstarch 2 cups water 2 tbs. butter 1/3 cup lime juice 1 tbs. grated lime peel Few drops green food coloring 3 egg whites, at room temperature 3 egg whites, at room temperature pinch of salt 4 tbs. granulated sugar 1 baked 9-inch pie shell PREPARATION: 1.Beat egg yolks set aside. 2.Combine sugar, salt cornstarch in a medium saucepan. Gradually add water and stir well with a whisk. Bring to a boil, stirring constantly, boil 2 minutes. Remove from heat. Add a quarter of the mixture to the egg yolks stir to prevent eggs from cooking. Return to hot mixture, add butter and lime juice; stir well. Return saucepan to stove and boil 2 minutes. Remove from heat and add peel and food coloring. Pour into pie shell. Place egg whites, cream of tartar salt in a medium bowl beat until foamy; beat in 1/4 cup sugar and continue to beat till the sugar dissolves meringue is stiff. Cover pie filling with meringue, spreading it to the crust. Bake at 350 degrees for about 12 minutes or till very lightly browned. Cool and enjoy.
Lime-aide! Mmmmm! Incredients: One great old big green lime, about 12 ounces of ice-water (or maybe chilled spring water), sugar, corn syrup, or sweetener. Squeeze the lime into the water, put in sweetener, stir and eat with chopsticks. (The recipe is too easy, so I added that last part to make it challenging. Making a lime-ade without wearing my glasses, I once mistook a chopstick for a soda straw.)
This sounds good:) Frozen Key Lime Mousse Recipe courtesy Emeril Lagasse, 2007 Show: Emeril Live Episode: Taste of Key West 3/4 cup Key lime juice 1 1/2 cups sugar 6 egg yolks, plus 2 whole eggs 3/4 cup unsalted butter, cubed 2 1/2 cups plus 1 1/2 tablespoons heavy cream, divided 2 tablespoons confectioners' sugar 6 ounces creme fraiche, for serving In a saucepan combine the lime juice, 1 1/2 cups of sugar, egg yolks, whole eggs, and butter and whisk to combine. Cook over medium heat, whisking constantly, until mixture comes to a boil, about 10 minutes. Remove mixture from the heat and strain through a fine mesh sieve into a clean bowl. Put bowl in an ice bath and place plastic wrap directly on top of the lime curd. Refrigerate until thoroughly chilled, stirring occasionally, at least 1 hour and up to 2 days. Place 2 1/2 cups of the heavy cream and confectioner's sugar in a large mixing bowl and whip to soft peaks. Add all but 3/4 cup of the lime curd to the heavy cream and fold gently but thoroughly to combine. Place 8 ring molds onto a parchment-lined baking sheet and divide the mousse among the molds. Freeze until firm, at least 4 hours. When ready to serve, place the frozen mousse on dessert plates and allow to warm for 4 to 5 minutes before attempting to remove the ring molds. In a small bowl combine the creme fraiche with the remaining 1 1/2 tablespoons heavy cream and stir to combine. Drizzle some of the reserved lime curd around the mousse (if you have a squirt bottle, place the lime curd in a squirt bottle and drizzle decoratively around the plate) and garnish the mousse with a dollop of the creme fraiche mixture.
Personally, I would make pad Thai with tofu, bok choy, broccoli, carrots, red peppers, kale or collards, peanuts, etc.
