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Hi folks,

I've got a 5kg box of limes so I'm looking for your favourite lime recipes. I've just made http://www.eatyourbooks.com/library/recipes/1284388/flourless-lime-and-almond-cake which barely made a dent! 

I know you must have some great ones, I'm excited about finding some new recipes.

Thanks.

Lime marmalade and lime curd.

With 5 kg of limes at your disposal I immediately thought back to the heavenly lime mousse from The Silver Palate Cookbook.  It is so easy but light and ethereal with a lovely lime flavor.  I have the recipe in the cookbook but maybe it is available online somewhere too.

I almost forgot about Mojitos the lovely lime and rum drink with lots of mint in it too.  I have used an old Bon Appetit recipe for years from an article they had about a Cuban family and their parties in Florida.  I actually scaled the recipe up to various quantities on an Excel spreadsheet so that I could instantly make enough for a small group or a big party.  This would be a wonderful use of some of your limes.

Ottolenghi uses limes quite a lot.  Roasted butternut squash with sweet spices, lime and green chilli (loved this); Cauliflower and cumin fritters with lime yoghurt and Green pancakes with lime butter (I've not made this yet but it's on my "To try" list).

On the dessert front I would agree about lime curd.  You then have jars ready to make a great dessert - lime curd tart, a sponge cake with a lime curd and mascarpone filling or a pavlova topping.  There are also some cornmeal lime cookies that look good from The Kitchn.

Not limes, but you can certainly substitute limes for making yuzu kosho.  I make mine with Meyer lemons because mine fruits all year long.  It's the skin that is used.  I can post the recipe when I return home.  

The EYB guys are great! thanks guys keep them coming, it's going to take me a while to get through these. BTW the lime cake was fantastic today! I highly recommend it, it's worth the effort. It's also gluten-free if that's a consideration for anyone (just check your chocolate and baking powder, make sure you use pure icing sugar, not icing mixture, 'clean' butter, and grease and line,  don't flour your tin).

Juice them easily with a hand-held juicer (frequently painted green).  Freeze in ice cube trays or in larger quantities.  Then throw a margarita party!

Tacos for sure and since I also visited Vietnam on this trip, I would say squeeze some lime into pho. 

@Rinshin, I'd love to see your yuzu kosho recipe.

Originally Posted by: Rinshin

Tacos for sure and since I also visited Vietnam on this trip, I would say squeeze some lime into pho. 

I am jealous of your pho experience! One day I will get to Vietnam.

But you also remind me of the fresh kalamansi lemonade in Singapore, which makes me think the original poster should go nuts with fresh limeade.

Depending on what type of citrus being used to make yuzu kosho, the number of citrus will change since sizes really vary.  Yuzu is hard to come by outside of Japan and I normally use limes or Meyer lemons.  You can use microplane or skin the citrus and mince.  The fruit itself is not normally used but I like to add some to loosen the mixture a bit.

Hot green chile pepper (preferably Japanese, Thai, etc) but I've used serrano and New Mexico.  New Mexico/anaheim makes milder version.  Stem, remove the membrane and mince peppers using gloves to protect your hand.-

Salt - 12% of weight of combined citrus skin and pepper.

There are all variations.  Some are ultra smooth and made by blender method.  Add skin, pepper and salt.  I like mine with more texture so I use motar and pestle method.

For red variety, add some Korean style red pepper flakes called kochugaru to your taste to the mixture.

3-4 yuzu or 2 limes/meyer lemons

5 hot green chile pepper of your choice.  You can adjust the quantity to your taste

salt (12% of weight of mixture)

Put into a glass jar and refrigerate.  Keeps forever. 

Thank you for sharing your recipe for yuzu kosho. I can't wait to try it.

You are welcome Sally.  For simplicity, you can certainly use blender, food processor (will be coarser), etc.  Some are like pasty sauce. 

BTW, it is really good with noodle soups like in shoyu ramen, udon, pho, etc too.

Thanks all. I've made a whole bunch of preserved limes from Greg Malouf's Moorish. Now just to wait a month until I can use them!