Home' Advocate Communications : Fiordland Advocate 27 February 2009 Contents Page 10 | 27 February, 2009
Remove the central ribs from
the leaves. Slice the leaves
then place in a
blender with the sugar.
Process until the leaves are
very finely chopped.
Heat the milk or water to
boiling point. Remove from
the heat. Add the sugar, lime
leaves and salt and leave to
steep until the liquid is cold.
Stir in the coconut cream and
lime juice to taste. Chill until
cold. Strain if preferred.
This dessert is best frozen in
an ice cream maker. However,
you can also freeze it until
almost solid then beat it well
with an electric beater or in a
food processor. Return to an
airtight container and freeze
Great served with summer
I used a hand-held electric blender to prepare
2 stalks lemon grass
5 kaffir lime leaves
1⁄2 cup white wine vinegar
salt and pepper to taste
1⁄3 cup canola oil
Remove the soft inner portions of the lemon
grass and place in a blender.
Discard the central ribs of the kaffir lime leaves.
Slice the leaves and add to the blender with the
vinegar. Blend until both the lemon grass and
lime leaves are pulp. Season.
Gradually whisk in the oil. Can be stored in the
refrigerator for 2-3 days.
Great drizzled over crisp salad leaves, tomatoes,
fruit or seafood.
Makes about 3⁄4 cup.
1⁄2 a small watermelon
1 large bunch fresh mint
1 cup minted frozen peas
4 tablespoons mint jelly
Remove the rind from the
watermelon and cut the flesh in 2-3
Remove as many pips as possible.
Place in a serving bowl. Coarsely
chop the mint and carefully fold into
the melon. Bring the peas to the
boil then drain and refresh. Add to
Melt the mint jelly with a little water
and drizzle over the salad. Serves 6.
The best pesto is prepared by hand
chopping until very fine although
using a blender is much faster.
2 cups packed fresh basil leaves
2 cloves garlic
1⁄4 cup lightly toasted hazelnuts,
1⁄2 cup freshly grated Parmesan
1⁄4 cup extra virgin olive oil
Wash the leaves and pat dry.
Place in a blender. Add the garlic,
hazelnuts and cheese. Process until
a coarse purée is formed. Stir in the
Store in a covered container in
the refrigerator for about a week.
Stir before use as the surface will
darken on standing. Makes about
Use English lavender flowers preferably.
2 cups of cream
2-3 teaspoons lavender flowers
6 egg yolks
1⁄2 cup each: icing sugar, white chocolate
4-5 tablespoons caster sugar
Wash the lavender flowers and pat dry.
Place the cream and lavender in a saucepan and
bring to a gentle simmer. Immediately remove
from the heat. Beat the egg yolks and icing
sugar until smooth and creamy. Add the cream
mixture then transfer to a clean saucepan. Add
the white chocolate and return to heat, stirring
constantly. Heat gently until just below boiling
point. Remove from the heat when it reaches a
custard consistency. Strain through a sieve. Pour
into four or six heatproof ramekins. Refrigerate
overnight to set. To serve, sprinkle the tops
liberally with the caster sugar and caramelize
with a blowtorch or under a grill.
Great served with a sprig of lavender resting on
top of each ramekin and with berries on the side.
Herbs are the essence of
summer. Although many are
available year-round, the
warm weather brings out the
best flavours and encourages
Kaffir lime trees are now readily
available from nurseries and both
the leaf and the skin of the fruit is
used extensively in Thai cooking.
The flavour has become so popular
that the leaves in particular now
flavour dishes from around the
world — including vinaigrette and
ice cream. The leaf looks like any
citrus leaf but has two connecting
leaves. These are available in
packets from your supermarket.
Lavender, an incredibly versatile
herb, is a member of the mint
family. Both the flowers and leaves
can be used fresh or dried, the
English variety being the most
popular. A little goes a long way.
Adding too much lavender to your
recipe can be like eating perfume.
The spikes or stems are great for
skewering fruit kebabs.
Common mint is another popular
summer herb. Its refreshing
flavour is excellent in long, cool
drinks, as well as salads and
dressings. Add chopped mint to
yoghurt to create a tempting low-
Basil is particularly versatile.
Its aromatic leaves form the
basis of the ever-popular pesto;
it is excellent with tomatoes, in
sandwiches, green salads, Thai
curries, soups, pasta and rice
If you’re growing your own sweet
basil protect it from the wind.
Its brittle stems and soft, fleshy
leaves dry out easily. To ensure an
ongoing supply, pinch out the top
stem and flowers of the plant as
Pick individual leaves close to the
stem then store in a plastic bag in
Lemon Grass & Kaffir Lime Dressing
Kaffir Lime Ice cream
Kaffir Lime Ice cream
6 kaffir lime leaves
1⁄3 cup sugar
1 cup milk or water
400ml can coconut cream
1-2 tablespoons fresh lime
1 3⁄4 cups flour
Lavender Chocolate Crème Brulée
Minted Watermelon Salad
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