Tuesday, October 11, 2011

Lime Time

I don't have green fingers - they are much more comfortable in the kitchen than in the garden. However, I do enjoy our little pots on the balcony (that my hubbie nurtures) with herbs and other edible additions to our cooking.

After a windy winter most of our flora needs a rejuvenation, but when I went out to water the other day, a somewhat lackluster shrub suddenly had a new lease of life with fresh new green branches.

I was delighted that the kaffir lime tree was flourishing again as we often pluck off a few leaves to season dishes with the subtle citrus flavour. 

We love preparing Thai food and along with coriander (which we've had less lucky growing) it goes in everything - finely sliced in larb, whizzed up in green curry sauce for a Thai chicken curry, infused in chicken coconut broth, blended in Thai fish cakes and even flavouring a kaffir lime panna cota.

With the new spring blooms, I am inspired to look out a few more kaffir lime recipes to add to the repertoire to make good use of our home grown ingredients! Any favourites you recommend?

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