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Everything posted by Hetta

  1. I hope this is not a silly question - after blackening the pepper, do you think it is dried in the oven with the blackened skin on? I am asking because you said that the food would go a grey colour.
  2. This sounds absolutely facinating and I know nothing about it. So, hanging here with you hoping for someone who knows to come along.
  3. Hi Shaya. Part of my excitement is that I am looking forward to a period of relatively steady supply of dried limes from a friend who who travels to the UAE regularly. They are unknown and very hard to come by in South Africa. I am looking forward to experimenting with all sorts of dishes and I think yours will be the first one. I also once read about a 'lemonade' that is made with these limes which I am looking forward to try. Thanks for the recipe.
  4. Hi Shaya, I am getting some dried limes for the first time tonight and would love to try out your recipe. Would you mind posting it? Hetta
  5. I came across a recipe that uses white beet leaves (hard to find but can be substituted with spinach) and was wondering if one can cook in the same way with the ordinary red beet foliage. In my search for white beets, which I have never seen in real life, I came across this nursery website with the most wonderful array of beet seeds. If I had a garden I'd be out planting beets right now. http://www.nickys-nursery.co.uk/seeds/pages/veg-beetroot.htm
  6. I want to make loomi/black limes and know that you boil it in salt water and let them dry in the sun. What I can't seem to find out is how much salt in how much water and how long to boil them for. If someone can help me I’d really appreciate it. http://www.uni-graz.at/~katzer/engl/Citr_aur.html (see the bottom of the page)
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