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Mini key lime and ginger pies

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This month, our baking blogger Anneliese Giggins has created deliciously tangy mini key lime pies. Made with a spicy ginger base, these tasty little puds are so easy to make and are perfect for all occasions

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Anneliese says: ‘If you bake fairly regularly it is worth paying a little more for your bakeware. Cheap tins can bow in the oven, providing an uneven bake. Investing in a few stronger and heavier tins will make such a difference to your cakes and bakes and they can last you a lifetime.’

Ingredients

For the biscuit base:

  • 75g unsalted butter
  • 200g gingernut biscuits

For the topping:

  • 397g condensed milk (you can use the light version, 405g tin – it doesn’t make any difference. I tried it with both)
  • 284ml double cream
  • The juice from 5 limes and the finely grated zest from 1 lime.

Method

  1. First of all place the muffin cases into your muffin tin.
  2. Weigh the butter, then place into a small saucepan over a low heat to melt. While you wait for the butter to give in to the heat, weigh your biscuits then place into a sandwich or freezer bag. You can use a blender or food processor to produce fine crumbs, but I quite enjoy using a rolling pin to bash the living daylights out of the biscuits. Be warned, gingernuts are quite firm, so you may have a sore arm and a red face by the time you have finished! Once the butter has melted you can pour the biscuit crumbs into the saucepan and mix to combine. The mixture is now ready to be spooned as equally as possible into the base of each muffin case. Be sure to press the buttery biscuit mixture firmly into each case with the back of your spoon.
  3. While you leave the biscuit bases to set you can get on with the simple filling. Pour the condensed milk and double cream straight into your mixing bowl. As you require the grated zest from one lime, add this before adding the juice. I have discovered that it is quite tricky to try to remove the zest once the lime has been cut in half and emptied of juice! Also, make sure it is grated very finely otherwise you will have big lumps of zest in your pies. Once all of the juice and zest have been added to the condensed milk and double cream, use a balloon whisk to combine it all together. The mixture will start off very runny. DO NOT PANIC!! Within a few seconds it will thicken up like magic!
  4. Once your biscuit bases are set and firm, they are ready to receive the delicious lime topping. Dollop generous spoonfuls on top of each base until all the mixture has been used up. Smooth the surfaces with the back of your spoon, then place into your fridge for a minimum of two hours. I know waiting is torture but you can console yourself by licking out the bowl!
  5. When the time has finally passed you can remove your pies from the tins and peel off the paper. The topping is meant be on the soft side but it should hold its shape once the paper has been removed. Your work is done and you can now reward yourself with one, or more likely two, mini key lime and ginger pies. I really hope you enjoy making and most importantly eating them!

Read Anneliese’s baking blog

By Anneliese Giggins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Slow Simmered Split Pea and Ham Soup

Slow Simmered Split Pea and Ham Soup

by Pam on April 7, 2014

What a difference a day makes! Yesterday was cold and rainy while today was 74 degrees and sunny. Since it was such a dreary day yesterday I made a batch of slow simmered split pea soup and a loaf of fresh baked bread (recipe to follow) along with my House salad[1]. I was disappointed that the ham hock I used wasn’t very meaty so be sure to look at them carefully before buying them. Even though the soup didn’t have as much ham as we would have liked, it was still hearty and delicious.

Because peas are a natural product, they may sometimes have other stuff included. Pour the peas on a large plate and sift through them with your fingers to remove any foreign matter.

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes.  Add garlic and cook for 30-60 seconds before adding stock, split peas, ham hock, bay leaf and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3-3 1/2 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Make sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy. 



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Slow Simmered Split Pea and Ham Soup




Yield: 10

Cook Time: 3-3.5 hours



Ingredients:

1 lb of dried split peas
2 tsp olive oil
1 small sweet yellow onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
2 cloves of garlic, minced
1 ham hock, extra fat remove from the outside of the hock
8 cups of chicken stock
1 bay leaf
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, split peas, ham hock, bay leaf and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3-3 1/2 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Make sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ House salad (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Gordon’s Lemon Meringue Pie via here (Click picture to…

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