Lemon and Lime Biscuits

Similar to a previous recipe. These are quite refreshing for the summer

Makes 24 - 26 Biscuits

150g Butter. cubed and to room temperature
100g Caster Sugar
Zest and Juice of 1 Lemon
Zest and Juice of 1 Lime
225g Plain Flour, plus extra for dusting
½ tsp Baking Powder

Topping (optional)
250g Icing Sugar
4-5 tbsp Lemon and Lime Juice







1. Beat the butter and sugar together. Then add the lemon and lime juice and zest and give another mix. Finally add the plain flour and baking powder. It should be able to form a big ball. Wrap in cling film and put in the fridge for 30 minutes. 

2. I personally divide it into two parts as it is easier to roll out. Roll out the dough on a floured surface. Use 6 or 7 cm cutters. Roll to just over ½cm and use cutter to create the round shape. Repeat with the other bit of dough. Place on a greaseproof papered tray. Put in the oven for 10 minutes or until golden brown. Place on wire rack to cool. 

3. If you want to deck them with icing, mix all of the ingredients in a bowl. It should have thick consistency. It too thick use more juice and if too runny add more icing sugar. Place 1 teaspoon on each biscuit and spread. Leave to harden.

Lemon, Lime and Coconut Cake

You put the lime in the coconut and you eat them all up. This delight has been given rave reviews from people who don't like coconut; 'I don't like coconut but this tastes amazing', 'Very Moist'.

Makes 1 Cake


1 Zest and Juice of a Lime
1 Zest and Juice of a Lemon
250g Caster Sugar
225g Butter, cubed
225g Self Raising Flour
3 Eggs
50g Dessicated Coconut
1tsp Baking Powder

Filling/Topping
Lemon and Lime Marmalade (see my own version here)
250ml Coconut Cream
75ml Double Cream
1 tbsp Icing Sugar
Desiccated Coconut

1. Preheat the oven to 180c/160c fan assisted. Grease 2x20cm Cake Tins.

2. Cream the butter and sugar together. When combined add the eggs. zest and juice of the lemon and lime and mix.

3. Then add the flour, baking powder and coconut then mix till combined. Divide the mixture between the two cake tins. Put in the centre of oven for 20-25 minutes until golden brown and if you can poke a toothpick through the cake and it comes out clean. Leave to cool on a wire rack.

4. While the cake is cooling whisk the coconut cream, double cream and icing sugar in a mixing bowl until it thickens.

5. Layer the cake with cream, marmalade and the other half of cake. Sprinkle with desiccated coconut.

Lemon and Lime Marmalade (V)

Zesty flavour for your toast or even for sandwiching between 2 pieces of cake. Everyone loves some homemade marmalade. Made too much? Put some in small pots! Make excellent gifts

Makes about 1.25l

4 Limes

2 Lemon

1.5l Water

1.3kg Granulated Sugar

(Ideally you need a sugar thermometer and you will need Muslin bag)

Also Jars to store the Marmalade

1. Put the muslin bag in a large pan. Scoop out the flesh of the lemon and lime and put it in the bag (including pips). Slice the rinds of the lemon and limes thinly and put in the pan (not the muslin bag). Add the water and leave to soak overnight.

2. Tie the muslin bag. Put the pan on the hob on a high heat. Bring to the boil and leave to simmer for 2 hours. The water should have been reduced by a third and the rind should have softened. If not leave, leave to simmer for 10 minute intervals, until rinds have softened.

3. Take out the muslin bag and put in a sieve and place it over the pan to get all the juices. Add the sugar to the pan and give a stir till dissolved. Then increase to a high heat, so it is boiling. It shoudl boil for about 5 - 10 minutes. To test the marmalade check the temperature on the thermometer (it will need to reach 105c/220F). If you don't have a thermometer (or want to double check the marmalade) take a cold plate and take a small bit of marmalade from the pan drop it on the plate. After a minute, if you poke it, it should set and give a slight jiggle. When it has reached that point give the marmalade a final stir and take off the heat.

4. Before putting the marmalade in the jar, they need to be sterilized. To do this, give a clean in hot soapy water. Give them a dry and put in the oven at about 140c/120c fan assisted for 10 minutes or longer until the jars are completely dry. IMPORTANT: If they have plastic bits on the jar remove these before putting in the oven as they will get damaged. 

5. Pour the marmalade in the jars. Give another stir so the rind is evenly distributed. Will keep for about a month once jar has been opened. Keep refrigerated when opened.

Fish Tacos

So first post in a long while. I love fish and Mexican food. So this was an ideal combination

Serves 2

4 Taco Shells

Lettuce, shredded

Approx 200g Sustainable white fish (Eg Haddock, Cod, Pollack), cut into strips

Salsa

Sour Cream

Guacamole

2 Slices of White Bread, Breadcrumbed (blitzed in the blender)

2 Eggs

3 tablespoons of White Flour

1 Lime cut into wedges

1 tsp Chilli Powder

1 tsp Ground Coriander

1 tsp Cumin

Olive Oil

1. Put the breadcrumbs, flour and eggs onto separate plates.

2. Mix the chilli powder, cumin and ground coriander into the flour with some pepper.

3. With each bit of fish, dip it into the flour, then egg and finally the breadcrumbs. Put onto seperate plate to fry.

4. Heat oil in a pan on a high heat. You know the oil is hot enough when you drop a bit of breadcrumb into the pan and begins to cook straightaway. Place the fish into the pan to cook. I would recommend doing the fish in batches.

5. The times will vary depending on the thickness of the fish. But a rough guide would be 3-5 minutes and then turn to cook the other side, this should be a golden brown colour on the fish (not like the over cooked fish in the picture). Place the fish on kitchen roll to get rid of excess oil. 

6. To assemble the taco; take a shell, place lettuce and spoon on some salsa, guacamole and sour cream. Then place the breaded fish on top. Squeeze a bit of lime. Serve with rice, salad or refried beans.

One fish got out of a taco

Little Extra: Guacamole (V)

This goes well with the beef enchilada recipe.

4 Avocados
Fresh Coriander, roughly copped
2 tomtoes, chopped
1 green chilli, de seeded and chopped
2 tbsp Water
1 lime, juice and zest
1 Onion, finely chopped
Salt and Pepper

1. Fry off the onions until softened.

2. Mash the ripe avocado in a bowl. Mix the rest of the ingredients.