I am having a July wedding and I'm having some trouble with a color theme. I've always loved the color purple but I want to also have colors that fit the season and are current. I don't want a real fluffy flower kind of wedding. I like flowers but I am looking for flowers that are a little different and show some personality. After looking at some photos I am tossing around the idea of lavender and lime green or lavender, creme, and chocolate brown. Which do you think would fit best and any suggestions for centerpieces and flowers? Thank you for your help.
Hi. Check this one out. Its from her online site- Serves 8-10. Ingredients For the base: 3? oz (95 g) butter 6 oz (175 g) digestive biscuits 2 oz (50 g) Grape-Nuts breakfast cereal For the filling: 1 level tablespoon grated lime zest (zest 3 limes) 5 fl oz (150 ml) lime juice (juice 4-5 large limes) 3 large egg yolks 14 oz (400 g) condensed milk To finish: a little crème fra?che lime slices Directions: 1. Pre-heat the oven to gas mark 4, 350°F (180°C). 2. A loose-based flan tin with a diameter of 9 inches (23 cm), 1 inch (2.5 cm) deep, and a solid baking sheet. 3. Begin by placing the butter in a pan over the lowest heat to melt, then crush the digestive biscuits. The easiest way to do this is to lay them out flat in a polythene bag and crush them with a rolling pin, rolling over using a lot of pressure. Now empty the contents of the bag into a bowl and mix in the Grape-Nuts, then add the melted butter and mix well. 4. Place the butter-crumb mixture in the flan tin and, using your hands, press it down evenly and firmly all over the base and up the sides of the tin. 5. Place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown. 6. Place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about 2 minutes, or until the egg has thickened, then add the condensed milk and whisk for another 4 minutes. 7. Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes, or until it feels just set when you lightly press the centre with your little finger. 8. Remove it from the oven and, when it's completely cold, cover it with clingfilm and chill until needed. Serve cut in slices with crème fra?che and a twist of lime for decoration. Hope this is the recipe you are looking for.
I bet key lime pie would be FANTASTIC with a digestive biscuit crust! I'm not sure about the filling, but I would advise to finely crush digestives until you have about two cups of crumbs, add a stick (1/2 cup) melted butter, a pinch of salt, and 1/4 cup caster sugar. Combine until all crumbs are buttery, press into a springform pan and fill with the recipe for the filling I hope you find soon! Cheers!
