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Recipes with lime peel

5 recipes that use lime peel, with photos, step-by-step instructions and cook times. The quickest, Arroz con leche, takes 40 minutes. It is most often cooked with cinnamon stick, sugar and vanilla extract.

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Dous makos

Petit-Goâve, on Haiti's southern coast, is famous for one sweet: dous makos, a soft milk fudge set in three bands of cream, pink and cocoa brown, sold wrapped in paper to travellers passing through. It is made by slowly cooking milk and sugar with cinnamon and lime peel until it turns thick and pale toffee, then colouring and layering it in a tin. The common mistake is stopping too soon; undercooked fudge stays sticky and won't slice, so cook until it leaves the pan sides cleanly. A heavy pan and a long spoon make all the difference. Chef's tip: add a pinch of bicarbonate of soda with the milk; it stops the milk from catching and splitting during the long boil.

75 minHaitianDessertsGluten free
by KrazyBadal 0 views

Panetela borracha

Panetela borracha, "drunken sponge", is the cake of Havana birthday parties and neighbourhood celebrations: a light sponge baked in a tray, cut into squares and drenched in hot syrup until it is almost a pudding. The traditional syrup contains rum, so that version is for adults only; the alcohol is not cooked off. For children or anyone avoiding alcohol, leave the rum out and use the vanilla and cinnamon syrup alone, which is how many families make it anyway. The mistake to avoid is pouring cold syrup on cold cake; one of them must be hot so the syrup soaks in rather than sitting on top. Chef's tip: prick the sponge all over with a skewer before pouring, and add the syrup in two goes, ten minutes apart.

50 minCubanDesserts
by KrazyBadal 0 views

Boniatillo

Boniatillo comes from the sweet tooth of old Havana, where white-fleshed boniato is boiled, puréed and cooked in a cinnamon and lime-peel syrup until it turns into a thick, glossy pudding. It is served at room temperature in small bowls, often dusted with cinnamon, at birthdays or simply after Sunday lunch. The mistake to avoid is using orange sweet potato alone, which makes it wet and very sweet; Cuban boniato or a white sweet potato gives the right dry, chestnutty texture. Chef's tip: beat in the egg yolks off the heat with a little of the hot purée first, so they thicken the pudding without scrambling.

55 minCubanDessertsGluten free
by KrazyBadal 0 views

Arroz con leche

Arroz con leche is Mexico's comfort pudding, sold in little cups at markets and made in every grandmother's kitchen: rice cooked first in water with a cinnamon stick (canela) and lime peel, then slowly in milk until it turns thick and creamy. Mexicans often add sweetened condensed milk for a richer, caramel-tinged finish, and raisins for those who like them. It is eaten warm in winter and cold from the fridge in summer, dusted with ground cinnamon. Chef's tip: use soft Ceylon cinnamon (canela) if you can find it; its gentle, floral flavour is what makes it taste Mexican rather than like a spiced pudding.

40 minMexicanDessertsGluten free
by KrazyBadal 0 views

Thai vegetables in peanut coconut sauce

Aubergine, French beans, cauliflower and carrots are simmered gently in coconut milk until tender, then coated in a thick gravy of coconut cream, a fresh paste of spring onion, coriander root, red chilli, lemongrass, galangal and lime peel, and a finish of roasted peanuts and tamarind. Rich, tangy and fragrant. Serve hot with steamed rice.

45 minThaiCurriesVeganGluten free
by KrazyBadal 0 views

Goes well with lime peel