Thanks Casper. The Mango Crepes were particularly good. I also do a sort of faux crepe suzette. Melt butter, white sugar and orange juice in a pan and bring to the boil. Add a sprinkle of ground cinnamon, then add a little corn flour mixed with cold water to thicken. You can add a slug of brandy of whiskey if you like as well. Then pour and serve. Quick and simple.
If you've feeling a bit more motivated, use a fresh orange for the juice and also add some of the zest.
I like a good curry, and nothing goes down better and a couple of papadums with some lime pickle as an appetiser. This is my second attempt at lime pickle. The first was an unmitigated disaster! The only limes I could get were the size of lemons, and I'm not sure they were actually limes, even though they were labelled as such. The recipe wasn't very good either. However, plan B turned out much better. This is a bit more complicated and time consuming.
First, chop and juice some limes, add some smashed garlic, salt and chilling powder. Keep the juice, and steam the limes and garlic mixture. Then leave in the sun for 2 days.
Untitled by
Mark Wakelin, on Flickr
Now heat some oil and add mustard seeds and a few other spices, mix this with the lime mixture and also mix in the saved juice. Leave this in the sun for another 2 days.
Untitled by
Mark Wakelin, on Flickr
The recipe says to blend to a course or smooth paste. I like a smooth paste, but with nice big pieces of lime, so I picked out about 1/4 of the limes, blended the rest and then stirred the seed lime pieces back in. It actually came out very pale, so I added a teaspoon on turmeric and some red and yellow food colouring. Things have got to look right!!
Now it's sitting int he cupboard maturing for a couple of weeks, but I did sneak a quick lick of the spoon and it tasted hansom! Nice and tangy, a bit salted, and a bit of a chilli kick to it.
Untitled by
Mark Wakelin, on Flickr