Roughly break up the ginger nuts and make into fine crumbs,, using the double-bladed chopping knife. Pour the melted butter through the feed tube and mix for a few seconds. Use the mixture to line the base and sides of a 20-cm/8-in flan dish. Press the crumbs ..

Wash and dry the mint leaves. Put them through a mincer (grinder) with the spring onions (scallions) and green chillies. Add the ginger and pomegranate seeds and mince (grind) again. Combine the lime juice and sugar and add to the mint

Preheat oven to 325F (165C). Grease a 9" x 5" loaf pan. In a small bowl, sift flour with baking soda, baking powder, salt and spices. In a medium-size bowl, cream butter. Reserve 1 tablespoon of sugar. Gradually beat remaining sugar into butter until ..

In a bowl, combine lime juice, bell pepper, jalapeno chili, minced parsley, and ginger. If made ahead, cover salsa and chill up to 2 days. Place a cherimoya wedge on each of 4 salad plates. Spoon salsa onto fruit. Garnish with parsley

In a saucepan combine the eggs, the butter, the sugar, the zests, and the juices and cook the mixture over moderately low heat, whisking constantly, for 1 to 2 minutes, or until the curd is thick enough to hold the mark of the whisk and the first bubble ..

1. Cut the mangoes either side of the stone; remove 3 slices of mango, cut in half and set aside for decoration. Scoop out all the flesh and place in a blender or food processor. Add the honey and lime juice and work until smooth. Fold into the cream ..

Make the pie shell as described for the pecan pie above, but .prebake the shell at 400° for 10 minutes, remove the pie plate or foil and then turn the oven down to 350° for 10 minutes more so the shell will be fully cooked. Let the shell cool while you make ..

Dissolve gelatin in boiling water. Chill till partially set. Beat till light. Stir in remaining ingredients; pour into 1 1/2 quart mold or 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Chill till

Prepare and cook pastry shell as directed . While pastry shell cools, prepare filling by combining in 4-cup measure, water, lime juice, sugar, gelatin and beaten egg yolks. Cook uncovered, 3 minutes or until mixture is steaming hot and just begins to bubble, ..

In a medium bowl combine all of the salsa ingredients. Season to taste. Set the salsa aside. Preheat the oven to 350°. Dust the fillets on both sides with flour. Dip in egg, then in the tortillas. Press firmly so that the tortillas crust the fish. In a ..

In saucepan, combine gelatin, the 2/3 cup sugar, and the salt. Add lime juice and water. Stir in beaten egg yolks; mix well. Cook and stir over low heat till gelatin dissolves and mixture thickens slightly. Remove from heat; add lime peel and food ..

Dissolve gelatin in boiling water; chill till partially set. Combine remaining ingredients and fold into gelatin. Pour gelatin mixture into 3 1/2 cup ring mold. Chill till gelatin mixture is

Thaw fish, if frozen. Cut into 4 serving-size portions. Measure thickness of fish. In a large skillet combine water, green onions, lime peel, lime juice, salt, rosemary, and pepper. Bring to boiling. Carefully add fish. Return to boiling; reduce heat. Cover ..