I think four months is an adequate amount of time to take off from writing a post don’t you think? I got myself a wee bit distracted with life this summer and my writing and recipes have somehow taken a back seat.
However, after a summer of baking sweet treats and filling up cabinets with multi-coloured and vibrant salads on my island home of Waiheke. I now find myself back on the seas. This time in Fiji with a pocket full of recipes, ready to delve into a new season of flavours!
Fiji has got the goods when it comes to exotic produce!
At least once a week I find myself doing laps around the aisles of the local fresh market here. It can be a bit overwhelming taking in the different fruit and veg varieties, many of which I’ve never heard of.
I try to get at least 2-3 items I’ve never used before to take home for experiments.
These last few weeks have seen curries and salads made with jackfruit, bitter melon, taro and some tiny little fijian chillies that will literally burn your eyeballs out!
All of this produce is organic, and locally grown and as a result, the flavour is immense! The limes for example, which I’ve used in the following recipe, are huge and packed full of juice! This following recipe is one I created for my little cafe job over the summer. But made better with juicy Fijian limes.
Sugar-free lime curd slice with fresh green grapes
For the crust
- 1 cup cashews
- 1 cup almonds
- 1/2 cup coconut
- 1/2 cup almond flour
- 1/2 cup medjool dates
- 2 tbsp honey
- 1/2 tsp cardamom
- 1/4 tsp salt
- Zest of one lime
For the curd
- 4 eggs
- 2 egg yolks
- 1/3 cup honey
- 1/2 cup lime juice
- Zest of two limes
- 1 tbsp coconut oil
- Pinch of salt
- lime leaves
Green grapes, thinly sliced.
For the crust, blend all ingredients and press into a lined square cake tin. Refrigerate until ready to use.
Heat all the curd ingredients over a bain marie until very thick. Leave to infuse the lime leaves and zest. After about an hour press through a sieve and pour over the top of your base. Freeze until ready to eat. Once sliced. leave at room temperature for about 5-10 minutes to soften.
Top with thinly sliced gooseberries, and a scoop of your favourite creamy ice cream.