However, a variety of lime you should also be using is the Makrut. The bumpy rinds of these limes might seem off-putting, but they're perfect for brightening up a curry or a lively beef stew.

Bake crust at 350 degrees for 7 to 9 minutes. Cool on wire rack. Whisk together eggs, grated lime rind, and fresh lime juice in a non-aluminum saucepan over low heat. Add 1 cup sugar, 6 ...

Break the butter into a food processor, and add the sugar. Process 10 seconds. Add the vanilla, lime rind, and egg whites, and process 5 seconds. Add the flour, and process to incorporate. Transfer ...

Beat together the soft cheese, Quark, yogurt and vanilla extract. Add the sweetener, lime and lemon rind and juice. Mix thoroughly. Taste, adding more sweetener, if needed. Place a layer of sponge ...

Add the vanilla, lime rind & juice, mix well, and pour over the base. Chill in the fridge for 30 minutes. Decorate with fresh slices of lime & whipped cream.

Using a fine grade grater, grate in the rind of half a lemon and one lime. Juice the grated lime and half a lemon into the batter and add the gin here if you want to add it to the cake.

1 large roasted aubergine 200 gm chopped walnut 1 tbsp red chilli sauce 1 tbsp garlic paste 1 tbsp roasted fennel seeds 2 tbsp salad/olive oil 1 tsp lemon/sweet lime rind 1 tbsp ginger paste salt and ...

Add a generous pinch of shatkora or orange rind slices (around 6-8 little slithers) to the pan and stir. Add the chilli powder, turmeric, coriander, cumin and garam masala. Stir in the tomato ...