I rode a carousel yesterday. It has been so long. It felt so unfamiliar.
My 18 month old daughter had never been on a real carousel before, and obviously was too young to go on her own. She grinned and clapped when she saw the colorful contraption going around and around, and heard the screams and laughter coming from it. I knew she wanted to ride it. So, five minutes later, we were seated on this bright red and yellow painted wooden bench, waiting for the ride to begin. I think I was as excited as she was! The ride lasted about five minutes. I wanted off at about three. It was way too fast for my poor stomach. I expected my baby to start crying as the carousel went faster and faster. But, just as I was thinking I had had enough, she started giggling! It was magical. And would have been even more magical if my stomach wasn't doing back-flips.
After the ride, she sampled street food for the first time. She loved it! She's her mother's daughter, she is! We had chick-peas and bread (bread-channa chaat), we ate slices of raw mango with chilly powder and salt sprinkled over them, we ate a delicious puffed rice salad (bhel puri!) and spicy corn on the cob. What a feast! Everything tasted better because we were out with people we loved.
Today, I decided I needed citrus. I cannot emphasize how much I love limes. I like limes with pretty much everything. And so, I made a lime tart. I had some shortcrust pastry left over from my Apple Tart and so I decided to replace the usual cookie crust with that. I enjoyed the combination. I don't like my dessert to be too sweet, and the shortcrust really helped with that!
Lime Tart
Ingredients
1 9" shortcrust/cookie pie crust (unbaked)
1 can condensed milk (400g)
2/3 cup light cream
4 eggs, beaten lightly
5 limes, finely zested and juiced (I added 6)
1 tbsp cornstarch
Method
Preheat the oven to 350.
Combine the condensed milk & cream and whisk lightly.
Add the cornstarch to the lime juice. Stir well until there are no lumps. Add this lime juice and the lime zest to the milk mixture.
Stir in the eggs and whisk lightly until combined.
Pour the mixture into the pie shell and bake for 30-50 minutes until the pie crust is cooked and the filling is set.
I thought the tart was done, and took it out at 30 minutes. The filling was just set but the crust was still a little doughy. 30 minutes should be sufficient for a cookie crust, but if you are using a shortcrust shell, give it an extra 20 minutes.
Garnish with fresh slices of lime.
Even with the juice of six limes, the tart was still not tart enough for me! Next time I think I will add even more. Or maybe a layer of lime curd. Or maybe just lime curd. Oh how I love lime!
My 18 month old daughter had never been on a real carousel before, and obviously was too young to go on her own. She grinned and clapped when she saw the colorful contraption going around and around, and heard the screams and laughter coming from it. I knew she wanted to ride it. So, five minutes later, we were seated on this bright red and yellow painted wooden bench, waiting for the ride to begin. I think I was as excited as she was! The ride lasted about five minutes. I wanted off at about three. It was way too fast for my poor stomach. I expected my baby to start crying as the carousel went faster and faster. But, just as I was thinking I had had enough, she started giggling! It was magical. And would have been even more magical if my stomach wasn't doing back-flips.
After the ride, she sampled street food for the first time. She loved it! She's her mother's daughter, she is! We had chick-peas and bread (bread-channa chaat), we ate slices of raw mango with chilly powder and salt sprinkled over them, we ate a delicious puffed rice salad (bhel puri!) and spicy corn on the cob. What a feast! Everything tasted better because we were out with people we loved.
Today, I decided I needed citrus. I cannot emphasize how much I love limes. I like limes with pretty much everything. And so, I made a lime tart. I had some shortcrust pastry left over from my Apple Tart and so I decided to replace the usual cookie crust with that. I enjoyed the combination. I don't like my dessert to be too sweet, and the shortcrust really helped with that!
Lime Tart
Ingredients
1 9" shortcrust/cookie pie crust (unbaked)
1 can condensed milk (400g)
2/3 cup light cream
4 eggs, beaten lightly
5 limes, finely zested and juiced (I added 6)
1 tbsp cornstarch
Method
Preheat the oven to 350.
Combine the condensed milk & cream and whisk lightly.
Add the cornstarch to the lime juice. Stir well until there are no lumps. Add this lime juice and the lime zest to the milk mixture.
Stir in the eggs and whisk lightly until combined.
Pour the mixture into the pie shell and bake for 30-50 minutes until the pie crust is cooked and the filling is set.
I thought the tart was done, and took it out at 30 minutes. The filling was just set but the crust was still a little doughy. 30 minutes should be sufficient for a cookie crust, but if you are using a shortcrust shell, give it an extra 20 minutes.
Garnish with fresh slices of lime.
Even with the juice of six limes, the tart was still not tart enough for me! Next time I think I will add even more. Or maybe a layer of lime curd. Or maybe just lime curd. Oh how I love lime!
