I love lime but you can easily
adapt using lemons.
Not exact matches
Blanquette de Porc
Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1
lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi
used veal instead of pork, she
used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Buttermilk and
Lemon Thyme Ice Cream
adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of
lemon thyme or other herb, or
use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the
lemon thyme by running pinched fingers along the main woody stem.
I
use a slightly different ratio,
adapted from The Lebanese Kitchen: 1.5 c dried peas, 3 cloves garlic, 6 T
lemon juice, 4 T tahini, 1 t fine sea salt.
I remembered some delicious
lemon tarts I made a few months ago which
used agar flakes and coconut butter for creaminess and to thicken up the filling and thought I'd
adapt the recipe for a mango variety.
Using my Buttermilk Coconut Flour Pancakes recipe, I
adapted it to incorporate the
lemon juice and zest.
I came across a Martha Stewart recipe for a lemony soufflé pudding and
adapted the recipe
using Meyer
lemons and raspberries.
I
used a simple recipe for a vegan
lemon cake as a base (found on The Ethical Chef), and
adapted it with the elderflowers and by adding a little coconut cream.