Mango and Lime Salsa

While I am 100% on board the ‘fresh is best’ wagon, sometimes ingredients may not be in season, or may be too expensive.

Such was the case when I had a craving for mango recently, and wanted to create a fruity salsa to serve alongside some spicy chicken and beans. With not a fresh mango in sight, however, I turned to tinned mango instead – which meant that we could have a summery dish even though the temperatures were still in single digits outside.

Combined with cucumber, spring onions, lime, red chilli and fresh mint – we soon had ourselves a lovely sweet and spicy salsa.  I think avocado would also be a nice addition…next time perhaps?

Although this was a relatively simple dish, it was definitely a hit, and will almost certainly be making further appearances when mangoes come back into season!

Print Recipe
Mango and Lime Salsa
Course Side dish
Prep Time 10 minutes
Servings
people
Ingredients
Course Side dish
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Combine all ingredients and season to taste.
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Chilli lime pulled pork quinoa bowl

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Whenever I make a batch of pulled pork (and thanks to my slow cooker it happens quite often), I always make sure to portion some out to freeze. It was a tip I picked up from Jamie Oliver, I think, who confirmed that it could be frozen then defrosted down the track to make for a speedy dinner.

And recently, I did just that.

I found a portion of pulled pork in the freezer which I reheated slowly in a frypan, adding a good dash of chilli sauce and a squeeze of fresh lime at the last moment to really make the flavours sing!

Then, what to serve it with?

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On this occasion I went with cooked quinoa, lettuce, cucumber, and a little tomato / onion / coriander salad. Not to mention the rest of a roasted corn and chorizo salad that we had leftover from the night before, along with a dollop of natural yoghurt and harissa hummus.

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At the last minute I came across some tortillas in the freezer too, which came back to life in no time at all with a short burst in the microwave.

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And so this chilli lime pulled pork quinoa bowl came to life. A combination of fresh, frozen and leftover ingredients – packed to the brim with flavour.

Another dinner bowl that I will no doubt attempt to recreate at some point in the future!

Pearl barley, turkey and asparagus salad with lime tahini dressing

IMG_3973 I cant help but feel a little sorry for the ol’ traditional grains. For with the emergence of the new ‘cool’ grains (freekeh, millet, teff… I’m looking at you!) well some of the ones I grew up with seem to have been forgotten.  Perhaps even labelled a little dorky. I’m sure they will be rediscovered again by the populous at some point, but for now they appear to have been cast to one side. Or to the back of the pantry, at least. Well not in this household. For I am loving pearl barley at the moment. Cheap, quick and easy to prepare, and so much more versatile than simply being a a staple in my Mum’s vegetable soup! IMG_3955IMG_3956 Recently, I cooked up a batch of pearl barley and used it as the ‘filler’ in our dinner salad. Combined with zucchini, grilled asparagus, mint, chives and craisins – and dressed in a lime/tahini dressing, well it was a rather tasty addition to our weekly menu plan. IMG_3963 On this occasion, I opted to add some grilled turkey breasts for a little extra protein kick. But I have no doubt the salad would have worked fine by itself as a vegetarian main or side dish. IMG_3969 Yes, pearl barley, I have not forgotten you or your wonderful nutty chewiness! You are a keeper, for sure. Pearl barley, turkey and asparagus salad – serves 2

  • 1/2 cup pearl barley, rinsed
  • 1 bunch asparagus
  • 1 zucchini, cut into ribbons
  • mint leaves and chopped chives
  • 1 tbs craisins
  • 2 turkey breast steaks, pan-fried and sliced.
  • 1 tbs tahini
  • 1 tbs olive oil
  • 1 tsp lime juice
  1. Place pearl barley in 1.5 cups water in a small saucepan. Cover and simmer for 35 minutes or until tender.
  2. Meanwhile, spray asparagus with a little olive oil and season. Grill until tender then slice. Blanch zucchini in boiling water, then drain.
  3. Combine the tahini, olive oil and lime juice in a small bowl, and set aside.
  4. Place prepared pearl barley, asparagus, zucchini, herbs and craisins in a bowl and toss to combine. Divide among serving plates, top with sliced turkey and drizzle with the lime tahini dressing.

What about you? Are you a fan of pearl barley?

Lime tart

IMG_0323 f I ever ask that all important question "what would you like me to bake", the response from Mr BBB, most of the time, will be "something citrus". His favourite is lemon meringue pie, but with its multitude of elements, is not a dish that I will make very often. IMG_0315 A close second, which does appear on our table more often (owing to is relative simplicity), is lemon tart. But on this occasion, I tried something a little different. A lime tart. IMG_0322 And so this little lime tart came to grace our table a while ago. I can’t even remember the occasion for which it was baked. But then again, knowing me, there probably was no ‘occasion’, as such. Rather than make pastry for the base, I opted for a biscuit crumb. IMG_0317 To be honest, I was a little dubious when pressing the biscuit / butter combination into the base and sides of the tart tin that it would actually hold its shape once out. But, aside from a near miss (when I went to put it in the oven, and not the fridge?!), it came out near perfect at the end. IMG_0337 But I digress. For the lemon filling itself – I kept things simple. IMG_0319 Egg yolks, sweetened condensed milk, lime zest and lime juice. Beaten then poured over the biscuit crumb, and baked for 12 minutes or so (or until just set). IMG_0325 Then, after a few hours in the fridge, the results spoke for themselves. IMG_0329 A beautifully delicate tart, with just the right amount of ‘zing’ from the lime. IMG_0335 The added bonus being that it even sliced quite well…. IMG_0346 Happiness! IMG_0350 Lime Tart (serves 10-12)

  • 225g plain biscuits
  • 120g butter, melted
  • 4 egg yolks
  • 1 can sweetened condensed milk
  • finely grated lime zest of 2 limes
  • 1/2 cup fresh lime juice
  1. Preheat oven to 180C, and grease a round tart tin with a removable base.
  2. Process the biscuits into a fine crumb, then add the butter and pulse until combined. Press the mixture over the base and sides of the prepared tin, and allow to set in the fridge for 20 minutes.
  3. Meanwhile, beat the egg yolks until light and fluffy. Add the remaining ingredients, and stir until well combined. Pour over the biscuit base.
  4. Bake for 12-14 minutes, or until just set. Allow to cool, then refrigerate for 3-4 hours.

What about you? Are you a fan of citrus desserts like this one?

Homemade holiday treats – chilli lime nut mix

It is day 3 of my homemade holiday treats series and I am pleased to report that we are still going strong. holidaytreats And, although I am loving all the sweet treats that are slowly filling my fridge, I couldn’t resist throwing in a ‘savoury’ treat which happens to also be one of my favourite ‘nibbles’. Spiced nuts. Or in particular… chilli A chilli lime nut mix! IMG_3985 Which really are just nuts… IMG_3986 Tamari, honey, lime zest and chilli… IMG_3990 Roasted… IMG_3992 And voila! IMG_3999 Simple to make, but guaranteed to be gobbled up in no time at all. IMG_4000 My version ended up a little sticky, so I will hold off providing a specific recipe at this stage. It still needs some more tweaking, but I am sure to have one for you in the not too distant future. IMG_4004 The flavours, however, were rather tasty with the freshness of the lime zest and the hint of spice from the chilli. IMG_4001 I think they will make a nice alternative for those who are feeling a little sugar overloaded over the festive season (although these do have an element of sweetness in them owing to the honey!). What about you? Ever made your own nut mix?