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    Entries in lime (4)


    Lime paneer and paneer parantha (Indian Cheese Flatbread)

                                 lime smoked paneer parantha 

    Paneer is a fresh curd/cottage cheese common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi cuisines.

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    Surprised by limes was I.

    An unprecedented bounty of limes on the backyard lime tree this year took me by surprise; at first I was enjoying the lime slices in soda and the freshly squeezed lime in salad dressings, followed by lime curd, lime sorbet and then came the slight panic that the limes will fall soon and the tree still seemed to have 1000 fast ripening limes. Juice has been frozen, zest is dehydrating and now I'm up to making lime paneer! 

    This simple two ingredient fresh cheese can be used in many Indian/Indian inspired dishes such as the paneer parantha recipe today or anytime you need a cottage cheese. 

    You'll need a deep colander lined with muslin and your ready to make your cheese.

    Lime Paneer


    I litre or quart of full cream milk 

    60 mls (2 fluid oz) of lime juice in small jug


    In heavy based saucepan bring your milk almost to the boil, your milk will be hot and there will be tiny bubbles around the side of your saucepan. For those who love their cooks thermometer the milk will around 80 Celsius (175F). Turn off the heat.  

    Immediately start adding your lime juice a drizzle at a time, stirring gently after each addition. Keep adding the lime juice/gently stirring until the milk separates and you have curd and whey.

    gently stirring lime juice into hot milk

    It doesn't look attractive at this stage, a pale green water with white floaty curd.

    Leave the saucepan to cool for around 30 minutes, place your prepared colander in your kitchen sink before gently pouring in your milk mixture. 

    Gather your muslin up from the sides, twist top and start to gently squeeze the excess whey (fluid) from the curds. The more whey that is removed the firmer your finished cheese will be. This will take a few minutes to do. 

    cheese squeezed and ready to be pressed

    Time to press into a block. Untwist the top of your muslin and wrap excess length around your cheese, place your cheese between two chopping boards and apply weight to the top board. Weight can be a stack of books to another saucepan filled with water, anything to squish the cheese. Leave your cheese for 30 to 45 minutes to press. 

    Ta daaa! Finished fresh paneer/cottage cheese, you should have about 250g (8.8OZ).

    From here you can use it in recipes like palek paneer the spinach and cheese curry and the stuffed flatbread parantha paneer. 

     I've included "Jimmy's" recipe video for making the flatbread, I have used his brand of atta flour... oddly recipe on side of flour is different than what is shown in video... both methods work. 

    Parantha Paneer


    2 cups of *Atta flour (you can use wholemeal flour) 

    1/2 tsp salt

    150 ml luke warm water, more if needed. 

    Plus a neutral oil for oiling your pan, I used Grapeseed oil. 

    *atta flour is a semi strong indian grown/processed wholemeal flour perfect for making flatbread... you can see it's a finer mill than western wholemeal flour, worth seeking out but standard wholemeal flour will also work. Here atta flour is seen with salt added ready to be mixed. 

    Food processor: place flour and salt in food processor and turn on whilst pouring enough water down chute to form a soft dough. 

    Hand method: place flour in mixing bowl, whisk in salt and stir in enough water to form a soft dough. Knead on lightly floured surface until smooth. 

    Both methods wrap the dough and allow to rest for 30 minutes. 

    After resting, pinch off two small palm sized pieces of dough (mine were 50 grams each because I'm the weighing "type"). Roll or press both balls until they are around 10 cm (4 inches) in diameter.

    Season your cheese with 1/2 tsp of salt and spices of choice and crumble. Love it hot? Green chopped chillies can be added now if desired. I also lightly smoked my cheese with a smoking gun at this stage for a faux oven flavour.

    Top one of the rounds with seasoned paneer and in my case fresh coriander (cilantro) leaves. 

    Take the second round and place on top of the filled round and pinch together to seal. 

    Roll out the filled parcel until it is thin. I rolled mine on a non stick mat and did not add extra flour, if you are rolling a bench top, lightly flour your dough/rolling pin. 

    I usually just roll a few at a time, cover to stop drying out between cooking each one.

    Cook your flatbread on a hot pre heated crepe pan, frypan or flat griddle. I used an electric crepe maker set on maximum heat. If using non stick cookware a light brush of oil is all you will need, slightly more for stainless steel cookware. Bubbles form on surface of cooking flatbread, when nice and bubbled flip over. 

    Once you flip your flat bread will puff up like a pillow (it will deflate on cooling), cook another minute or so until golden and remove from heat. At this stage you can brush on melted butter and stack in a flatbread basket or wrap to keep warm whilst you make the rest. 

    Parantha is a stand alone snack served with indian pickles, a tamarind sauce etc, in the west you'll often see it eaten alongside curries curries too. I like it for brunch as it is... ohhh, mango pickle would be good. Unlike the lamb or cauliflower parantha the filling doesn't fall out, think of it more as an enriched bread with most of the cheese incorporating into the dough. 

    Fun to make and eat, happy baking :) 

    You might also be interested in a lightened Chocolate and Tia Maria Fridge Cake.   


    Little Lime Lemon Lamingtons 

                                little lime lemon lamingtons 

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    Lemon Lamingtons??? Lamingtons are traditionally cubes of sponge cake dipped in chocolate icing and rolled in coconut, but according to the Wikipedia entry on Lamingtons 'The raspberry variety is more common in New Zealand, while a lemon variety has been encountered in Australia.' 

    Just as I was thinking "this Australian has never encountered a lemon lamington", I opened a new Australian Women's Weekly cookbook "Cakebaking" and there on page 32 is 'lemon lamingtons'. Have I missed a trend? 

    My broken ribs are still healing and in a "now we have one I baked previously" moment I whipped out a lemon buttercake from the freezer. Plus with more limes in the garden at the moment than lemons it seemed natural to make a batch of lime/lemon butter too. Put the two together and we have my version of a lemon lamington...


    bumper crop of limes in the garden this year

    Little Lime Lemon Lamingtons


    1x plain lemon butter cake or sponge cake cut into cubes (I used a ruler as a cutting guide)

    1x batch of lime/lemon butter (recipe below)

    2 1/2 cups shredded or desiccated unsweentened coconut 

    desiccated and shredded coconut


    Pour your lime/lemon butter into a pie dish. Place the shredded coconut on a dinner plate. Dip cubes of cake firstly into the lime/lemon butter, then gently roll in coconut.

    You can serve them straight away, but I think they are nicer when you allow them to sit for a short while to allow the lime/lemon butter to sink into the cake a little.

    Lime Lemon Butter (Curd)

     Makes 1 1/2 cups

    3 large egg yolks
    Zest of one small lime and 1/2 of one lemon
    1/4 cup of lime juice
    6 tablespoons sugar
    4 tablespoons butter, cold and diced


    Combine yolks,  zest,  juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

    Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. Strain.
    Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.

    Adapted from Martha Stewart's lemon curd

    Robot Tea Infuser

    My best friend and I both love our tea infuser robots, they're not super practical for everyday use as you can only use large leaf tea inside your robots stomach. But, but, but they make you smile and do look cute just hanging around.

    Happy Baking :)

    Raspberry and Tangelo fruit butter recipes Fruit butter/curd tips and storage.


    A Zumbo Macaron

    clockwise front: raspberry caramel, lime and mint mojito, cola, lemon verbena, caramelised pumpkin seeds and milk chocolate, chilli and cinnamon.

    On a recent trip to Sydney my step son Daniel and his beautiful girlfriend Trish went macaron shopping at pastry chef extraordinaire Adriano Zumbo's Balmain store. Daniel returned to Melbourne laden with pastries and boxes of macarons. 

    Daniel and Trish

    Goodness all the macarons were incredibly good and the perfect example of what a macaron should be. With super thin crisp shells yielding to soft and chewy interiors and "oh, the fillings" well, lets have a look at the flavours.... 

    Raspberry Caramel; this reminded me of something from childhood, perhaps the caramelised jam at the bottom of jam pudding?  I, who doesn't like caramel usually loved this one. There is the traditional "burnt sugar" taste to these and the punch of raspberry from the not overly sweet jam like filling.

    Lime and Mint Mojito; Daniel and Trish's favourite flavour... and my husband was quiet taken with these too. The strongest colour and flavour of all macaron's we tasted, a clear burst of lime followed by a fresh mint flavour. Bit "sparkly" and pretty these ones :)

    Cola; Yes, it tasted like "cola". Nice colours, we all liked it with Daniel commenting he would have liked the cola flavour to be more pronounced. 

    Lemon Verbena; Who would have thought?? After 18 years of marriage my husband and I finally agreed on something!! We both voted the unassuming, pale leafy green macaron our "favourite". Beautifully balanced flavour and it is was refreshing and creamy at the same time.

    Caramelised Pumpkin Seeds; Voted "ok" by all of us. They weren't awful, but they weren't a "stand out" like some of the other flavours. 

    Milk Chocolate Chilli and Cinnamon; These were "yum", just the right amount of heat in these babies, contrasting with the creaminess of the milk chocolate filling. If I was only to buy one flavour to serve at a party/dinner these would it. Fun and delicious.  

    We also tried a few individual tarts, including 'Grandma's soap' a lavender concoction comprising of blueberry compote, fresh blueberries, lavender chantilly & almond cème. The classic passionfruit curd and and pâte sucrée and the fab 'Whizz Fizz'...

    Inside the Whizz Fizz tart with it's raspberry meringue, sherbet, raspberry compote, liquorice crème. This was "Wow!!". The pastry in all the tarts is so good and unlike any pâte sucrée I've tasted before, my goal for 2012 is to emulate, that taste, texture and flavour.

    Well, it's a big week for Adriano Zumbo with his new store opening at Star Casino. If your in Sydney you must go check it out. 

    Oh, don't forget it's Zumbo's MACARON day this Sunday... go with an empty belly and fill up on the plethora of fabulous flavours. Get all your updates for the day straight from Zumbo's website, browse the patisserie menu whilst there.  Zumbo 

    Happy Baking :) 

    I'll looking at the Zumbo cookbook in up coming weeks but for now you might be interested in; Daniel's review of Lindt's Chocolate Cafe  

    or a review of the Laurent Patisserie 


    Microplane Zesters & Graters

    Our lime tree is full of limes which lead me to pull out my Microplane zester.

    Tool Time the kitchen tools & gadgets I love.

    What started out as a wood working tool in 1990, is now the top selling Kitchen zester/grater tool in the world. Of course I'm talking about Microplane's zesters and graters. 

    Super sharp, yet safe to use I find my Microplane Premium Classic indispensable when baking with citrus.

    The Classic Premium Microplane is for the Grating/Zesting of Chocolate, Hard Cheese, Citrus Zest, Coconut, Ginger and Garlic. Available in a choice of colours.


    Fine lime zest

    Cons: If making custard desserts or citrus curd where you need to remove the zest, the Classic Premium Zester/Grater produces zest that is too fine to be removed. I put my lemon curd through my finest strainer twice and it still had zest in it.

    The Classic Premium Zester/Grater is not a garnishing tool, you won't get attractive topping threads of zest.

    Pros: Microplane do make other tools in a range that includes the Premium Classic range, paddle shaped zesters, rock salt graters to name to few. So you can find the perfect tool for the job.

    Extremely sharp, easy to hold soft grip handle, easy to use, easy to clean, with an included safety guard for storage. 

    Rasp sizes available in the Premium Classic Microplane

    The Microplane is one of those tools that once you have it you'll be asking "How did I live without it!". 

    In Oz you can get Microplane online at Everten or Peters of Kensington

    Elsewhere... Amazon