Lime

These prawns are great as a before-dinner nibble.

You will need about 4 kaffir limes for this recipe. If they are unavailable, use regular time zest and juice instead. Finely shredded kaffir lime leaves could also be substituted for the zest. The patties can be made and cooked the day before and transported in airtight containers. If cooking them at the picnic, transport […]

Use a mixture of lemon, lime and orange juice and rind it preferred. If preferred, make individual tartlets of desired size. Note

Soak bamboo skewers in water for 30 minutes to prevent scorching. Mix extra grated lime rind through rice if desired. Note

The daiquiri was created in a small Cuban town of the same name by an American engineer, who combined the local spirit (rum) with native limes to make the ultimate pick-me-up after a hot day in the iron mines.

Bright, light and fresh, these lime and coriander oysters make a great starter or shared platter for a party.

Madeleines should be eaten soon after baking. Note

This recipe is gluten-free, wheat-free, yeast-free and nut-free. If the coconut is browning too quickly, cover the friands loosely with foil. storage Friands can be stored in an airtight container for up to 3 days. Note

These sweet little bites are a hint of zesty and a touch of creamy; a crowd pleaser and a joy to make.

Celebrate winter citrus with these stunning, refreshing Bavarian creams. You'll need about 8 limes for this recipe.

Enjoy this easy barbecue dish with its punchy flavours of lime, wasabi and chilli.

Kaffir lime leaves are sold fresh, dried or frozen. The dried leaves are less potent so double the number called for in a recipe if you substitute them for fresh leaves. Note

A warming and zesty classic Mexican soup, called sopa de lima, from the Yucatan region.

This zingy, refreshing sorbet is fantastic served after a spicy meal.

Exciting Asian-style nibbles, these pork balls with a soy and lime dipping sauce are perfect for cocktail parties.

This tropical slice is dense and delicious served with a dollop of yoghurt.

Cranberry and lime cocktail, berry recipe, brought to you by Australian Women's Weekly

These spicy prawns with fresh coriander and lime would make a stunning tapas dish.

You can buy sugar syrup from liquor stores or make your own. Stir 1 cup (220g) caster (superfine) sugar with 1 cup (250ml) water in small saucepan, over low heat, until sugar dissolves. Bring to the boil. Reduce heat and simmer, uncovered, without stirring, 5 minutes. Remove from heat; cool to room temperature. Store in […]

Fresh and colourful tropical salad with lime and ginger syrup from Australian Women's Weekly.

This zingy lime and coconut slice is just what you need to awaken the tastebuds.

This piquant mayonnaise can be served with any fish, hot or cold. A cooling cucumber salad would be a good accompaniment. Note

Tom ka gai, a spicy and sour hot soup with coconut milk in Thai cuisine and Lao cuisine, from Australian Women's Weekly.

The combination of chilli, lime and coriander is irresistible in this fragrant dish of rice noodles and thinly sliced steak.

The unique and aromatic flavour of kaffir lime leaves is more well known in Asian style curries, but used here in these sweet lime syrup cakes, it is really quite amazing.

Fresh and fragrant snake bean salad with desiccated coconut and lime juice.

The ingredients can be swapped: cinnamon for cardamom, peaches and almonds for mango and pistachios, and orange for lime. Flan is best made on the day of serving. Note

Pop the kettle on and enjoy a thick slice of this zesty buttermilk cake drizzled in lime syrup.

Drizzled in a hot lime syrup, this moist cake makes an excellent dessert served with cream and raspberries.

This easy, spicy salad is full of zesty flavour and texture.

Celebrate summer with this classic cocktail with a tropical twist.

If you like your cakes with a little bit of tartness to them, then this surely is the cake for you. The deep red top presents beautifully, too.

This beautiful dish is a great starter to impress at your next dinner party.

Corn on the barbecue is one of my favourites. In this recipe, the corn can be cooked ahead and dressed with the seasoned butter, all ready to put on the barbecue to heat and caramelise just before serving.

You can buy sugar syrup from liquor stores or make your own. Note

The dark blue pigment of blueberries is full of antioxidants, which have been shown to lower cholesterol. They are sometimes referred to as “brain berries” because they may help with brain function. Note

The lime syrup will keep in the fridge for up to two months. Add a few drops of green food colouring to the syrup, if you like. Note

A sweet, sour and delicious Asian-style sauce.

Brilliant as a starter, serve this lemongrass pork stir fry in lettuce cups and sprinkled with crushed peanuts.

These summery coconut and lemongrass rum cocktails will be a hit during the festive season and right through the summer.

Crispy and spicy, lime and coconut prawns make a great share platter for parties or a starter for a dinner party.

Simplicity is best when it comes to fresh seafood, and fresh is best to match with the sharp, fragrant flavours in this Asian inspired dish.

This fragrant and delicious chicken, noodle and kaffir lime stir-fry is a quick and easy mid-week dinner.

You can serve these mango cheeks with lime fresh, or sprinkle them with brown sugar and grill briefly first.

These bite-sized morsels of trout and pomelo salad are mouth-watering with hits of flavour from roasted peanut nam jim, fresh ginger, coconut and lime.

Spicy and well spiced, these chilli, lime and coriander chicken skewers make a great starter or share plate for a party.

Aromatic Thai-style green vegetable curry from Australian Women's Weekly.

Fresh and crunchy Vietnamese marinated beef salad from Australian Women's Weekly.

There's no need to drink this green smoothie purely for the health benefits. The ingredients combined together are fresh and delicious with a wonderful gingery kick. You could substitute the lime for lemon, or kiwifruit, if you like.

This pudding is also great served topped with fresh mango slices, instead of the banana, if you like. Sago is a grain often used in puddings and desserts; it is available from some supermarkets and most health-food stores.

You need approximately eight limes for this recipe. Note

Palm sugar brings a depth of flavour as well as sweetness to these delectable little cheesecakes.

Fresh lime curd takes this beautiful sponge to the next level.

Warmly spiced and studded with ginger and macadamia nuts, these coconut and lime puddings are lovely served warm with a dollop of cream or ice-cream.

This yummy mango and lime mousse makes a fruity and tangy alternative to the usual chocolate kind. With the slightly boozy and most delicious element of creme de menthe, you have a dessert just for the adults.

Balmain bugs, otherwise known as butterfly fan lobster, was used in this recipe, but you could also use the same weight of scampi or uncooked large king prawns.

Using lime curd for the filling of this tangy tart means you only have to bake the pie case, the rest is just a matter of setting.

Full of flavour, colour and crunch, this Asian-inspired salad is a cinch to make and perfect for a speedy mid-week meal.

This fresh and fragrant Thai beef salad with chilli and lime gets a powerful kick from its fish sauce based dressing. One of the classic dishes of Thai cuisine and a favourite on restaurant menus the world over.

A fragrant and fresh Vietnamese coleslaw with a sweet and sour lime dressing.

Mexican food is a mid-week meal choice. It is easy to prepare, affordable, fresh and delicious!

Super simple and seriously zesty, this lemon and lime rice salad makes an excellent side dish for lunch or dinner.

Coconut, lime and berries go together exquisitely in this beautiful, dense cake.

Grilled chicken with Thai-style pineapple, chilli and mint.

You can tell just by looking at this salad that it will be fresh, light and tasty on the tongue. Chicken cooked in this way should stay moist and juicy, don't be tempted to boil rapidly or cook it for too long or it will be tough.

Use a mandolin or V-slicer to cut the papaya and carrot into matchsticks. 8 hours Make rolls; refrigerate. Store loosely packed, with damp paper towel or baking paper between layers as rolls can stick together. Note

Hot and sour (tom yum) soup is a classic Thai soup that is, as the name suggests, spicy and sour. Made well, it is a bracing and nourishing dish with strong yet perfectly balanced flavours.

This recipe is also nut-free and gluten-free. Handy hints Instead of the lime, make the curd using lemon, or even orange juice. Make double the curd mixture and use it to fill mini pastry tartlet shells, or use as a topping for scones or pikelets. Note

Beat butter in a small bowl with an electric mixer until as white as possible. Beat in rind and sifted icing sugar until smooth. Whoopie pies are best eaten the day they are made. Note

A sweet, sour and spicy Thai noodle soup from Australian Women's Weekly.

A refreshing, sensational summer dessert with subtle spicy flavours brought to you by Australian Women's Weekly.

Perfect for parties, serve these simple sweet chilli and coriander prawn skewers with lime wedges and plenty of napkins.

Get the kids busy in the kitchen with these delicious coconut, lime and pineapple cookies.

Sweet lychee and tart lime make a refreshing cocktail combined with white rum and soda.

Full of flavour and pretty as a picture, these prawn sandwiches are perfect for a fancy high tea.

Let your guests unwrap their own fish “package” at the table so that the spicy aroma wafts up from the plates and enlivens their appetites. Foil can be used if banana leaves are unavailable. Many supermarkets and greengrocers sell bundles of trimmed banana-leaf squares; they can also be used as placemats for an Asian meal. […]

It is important to slice the limes as thinly as possible because the rind tends to be tougher than any other citrus fruit. Note