Tips for using lemons and limes

Flavours cookbook

Marie Claire flavours, 192pp.
by Donna Hay
Murdoch Books, Sydney, 2000
Cooking on page 32–33

We’ve had a lot of exchange students—27 to be exact—who have lived with us anywhere from one to 12 months.

So cooking has been a serious operation in our house. It’s not unusual to have 10 for dinner night after night.

I bought this cookbook about 10 years ago when my daughters and I were in Sydney to pick up Julia from Germany or was it Baptiste from France?

Anyway, this is part of the vast Marie Claire series of cookbooks with early ones written by Donna Hay and current ones by Michele Cranston. I have some of each.

This book is a combination of recipes and good ideas for various ingredients. Pages 32–33 have tips for getting the most out of lemons and limes. Here are four of them.

Grilled limes and haloumi cheese

Tips for using lemons and limes

Grilled limes
Grill halved limes, flesh-side down, on a hot grill or barbecue plate when cooking fish or chicken. Squeeze the limes over the meat. The warm juice will have a caramelised flavour and will be easily squeezed from the fruit.

Grilling limes and haloumi

Instant flavour
Add a few kaffir lime leaves when steaming or boiling rice for a great flavour. Add shredded leaves to almost any sauce for vegetables, like oyster sauce with shredded ginger, or a browned butter sauce.

Frozen in time
When lemons and limes are at the peak of their season and in abundant, cheap supply, squeeze the juice, pour into ice-cube containers and freeze. Once frozen, store in an airtight container in the freezer for use at any time.

Tied to style
Wrap halved lemons or limes in muslin and tie with a piece of string. Serve to your guests when a squeeze of lemon or lime is required. The muslin holds in the pips and also stops the juice from squirting anywhere but the plate.

Lime water

How it played out
We had a crowd for Saturday lunch so grilled lime halves to squeeze over haloumi cheese and zucchini strips. Perfect and delicious.

I often freeze excess lemon and lime juice. I’ll make some this weekend while limes are cheap. Note: Be sure to measure how much juice the cups in your ice-cube trays hold.

Great tips.

Here are two more. For a refreshing drink, squeeze a little lime juice into a pitcher of iced water  (toss in the cut limes too). And never throw away a kaffir lime leaf. Just pop it in the freezer for later use.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Beverage, Cheese, Fruit and tagged , , , , . Bookmark the permalink.

7 Responses to Tips for using lemons and limes

  1. Thanks Peggy! WISH we were “part of the crowd” 🙂 TRUE!
    I place grated zest in an airtight freezer bag or container and store in the freezer too! WHOO HOO!

  2. Rhonda says:

    And at the moment, with the most luscious raspberries available, ( they must be a new, late fruiting variety), grate some lime rind over them just before serving up. Yum!

  3. Rhonda says:

    By the way, Peggy, Facebook insists that this site is spam and could be unsafe… but I decided to risk it… 🙂

  4. Pingback: Chilli, mint and lime seared salmon | What's cooking on page 32

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