Well, you probably all know from my previous post (read it here if you missed it), that I don’t enjoy cooking – whether it be beating, baking, frying, steaming, grilling, chopping or any other cooking related word ending in ‘ing’ – it just doesn’t do it for me. So therefore, I am extremely happy to have a teenage daughter who loves it. E’s obsession with cooking mostly makes me smile; but for those of you who think I’m lucky and don’t know I’m born, it’s not all plain sailing you know. We have regular cake calamities, tureen tragedies and dinner disasters.
Anyway, as per my promise to my fellow TMK lovelies, I said that I would come up with an article for our ‘Eat It’ category, which in reality means I will ask E to make something, I will photograph her making it and then we will either have an argument or there will be a kitchen catastrophe ….
Well, Sunday’s shoot didn’t disappoint – I wouldn’t call it an argument, but let’s just say that E told me in no uncertain terms what I could do with my words of wisdom after there was a hullaballoo over the hob and the suitably ‘smashed’ digestive biscuits ended up getting burnt …
I have included the recipe that E refers to, and just in case you are in any doubt as to which method she prefers to use when it comes to adding the cream topping, she ‘dollops’ rather than pipes it, as she prefers the rustic rather than refined look.
Here’s a few of the photographs that I managed to grab, while avoiding a tempestuous teenager wielding a whisk ….
The end result was a very lovely looking Key Lime Pie and it tasted fine; if you just ignored the slightly charcoal-esqe tang of the biscuits base ….
- Heat the oven to 160C/fan 140C/gas 3.
- Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
- Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
- Put the egg yolks in a large bowl and whisk for a minute with electric beaters.
- Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
- When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
- To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
(Recipe courtesy of the BBC Good Food website)
Love & blue skies
L x
[stextbox id=”tmk-box”] Click here to go straight to BBC Good Food website for more tasty recipes [/stextbox]
Words: Louise Bowditch
Photographs: BlueCloud Photography
