LIMES RECIPE RECIPES

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HOW TO FREEZE LEMONS OR LIMES RECIPE - FOOD.COM



How to Freeze Lemons or Limes Recipe - Food.com image

If you come across a great buy on lemons or limes and want to save some for later use, they can be frozen.

Total Time 5 minutes

Prep Time 0S

Cook Time 5 minutes

Yield 1 serving(s)

Number Of Ingredients 2

lemon
lime

Steps:

  • Quarter lemons and place in single layer on cookie sheet. Place in freezer until frozen. Place in ziplock bag and remove as needed. Lemons can be frozen whole but they will be mushy when defrosted although the juice will be fine.
  • You can also freeze lemon slices the same way.
  • The juice can be frozen in ice cube trays for use layer as well as the zest.

Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES



Corn salsa recipe | Jamie Oliver corn salad recipes image

Sweetcorn is so kid-friendly and this corn salsa is a sure-fire winner with little ones.

Total Time 20 minutes

Yield 4

Number Of Ingredients 8

4 corn on the cob
½ a bunch of fresh coriander
½ a fresh red chilli
4 spring onions
3 ripe tomatoes
sea salt
2 limes
1 tablespoon extra virgin olive oil

Steps:

  • 1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.

Nutrition Facts : Calories 162 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 4.5 g protein, CarbohydrateContent 20.7 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.1 g salt, FiberContent 0.9 g fibre

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    1. Cook the rice in a large sauce pan of boiling salted water for 25 minutes, or until tender.
    2. Place a colander over the pan and cover with a lid. Chop the broccoli into 3cm chunks and add to the colander to steam for the last 8 minutes.
    3. Cut the cucumber in half lengthways, scoop out the seeds, then finely slice into half-moons and place into a small bowl. Drizzle with ½ a tablespoon of soy sauce and squeeze over the juice from half a lime, scrunch and toss together, then leave to pickle.
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    5. Place the pan back on the heat, turn the heat down to medium-low and drizzle in 1 tablespoon of oil, add the salmon fillets, skin-side down, then cover and cook for 5 minutes.
    6. Peel and finely grate the ginger. Trim and finely slice the spring onions and add the whites to a bowl with most of the ginger. Add the remaining soy sauce, honey and the juice from 1 lime, then mix well to make a glaze.
    7. Pour over the salmon, turning to coat, then cook with the lid off for a further 2 to 3 minutes, or until beautifully glazed and just cooked through.
    8. Drain the rice and tip back into the pan with the broccoli and ginger. Squeeze in the juice from the remaining lime half, season to taste and stir.
    9. Divide the rice and salmon between your plates, spooning over any extra glaze from the pan. Drain and add the quick pickle, then serve scattered with the toasted sesame seeds and remaining spring onion.
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