Lime and coconut tart

Some time back, the Kitchen Crusader shared (on her 365 project), a photo of a tart she'd enjoyed at Sayers in Perth, Australia. I liked the sound of it and started scrounging for a recipe (as you do). The only one I found, which purports to be a hack of the tart enjoyed by the Kitchen Crusader, calls for a mere 16 eggs.

That struck me as being a little on the expensive side for the likes of you and me. However, I have supplied the link to said recipe, just in case you're feeling extravagant. For the rest of us, I set out to create a cheaper alternative. And this is what I came up with. I tested it on friends and neighbours and they all declared this it deeeee-licious. I hope you enjoy it, too.

Oven temperature
180C

Ingredients
Macaroon crust
250ml caster sugar
4 eggs, separated
500ml dessicated coconut
4 fresh kaffir lime leaves, finely shredded (see note below for further info and alternatives)

Filling
500ml sugar
125g butter
Juice of 2 limes and one lemon
Grated zest of 1 lime
4 eggs

Method
Let's get that crust underway first:

• Beat egg yolks and sugar together until thick and pale.
• In a different bowl, beat the egg whites until they form soft peaks.
• Fold the beaten whites into the yolks.
• Gently fold in the coconut and lime leaves.
• Line a springform cake pan with baking paper, including the sides (this is important, because, if you don't, the crust will stick like the dickens).
• Spoon the mixture into the cake pan and spread it across the bottom and up the sides. If you can't get it to go up the sides, don't panic. I had one that worked and one that didn't and they tasted just the same!
• Bake for 15-20 minutes until golden then set aside to cool.

Sprinkle with caster sugar if you like

While the crust is cooling, we can make the lime butter:

• Combine the sugar, butter, juices and rind in a saucepan.
• Slowly bring to the boil, stirring all the while.
• Beat the eggs and stir into the mixture until it thickens.

Final stretch:

•  When the crust and curd are both cool, gently spoon the curd into the crust.
• If you're concerned about it being too sharp, sprinkle the top with caster sugar.
• Slice and top with whipped or clotted cream to serve with coffee.

Notes about kaffir lime leaves:
Confession time - it was hugely difficult for me to reach the point where I was able to name that ingredient in my recipe, because of the connotations of 'the k-word' for a South African of my vintage. However, I have decided to get over myself in the interests of culinary delight.

Kaffir lime leaves

Kaffir limes are different from 'normal' limes. The leaves come in two parts: a leaf blade and a flattened leaf stalk which looks like a second leaf.

Dried kaffir lime leaves are widely available in supermarkets in the herbs and spices aisle. However, do not use those - the are yucky! If you are at all able to do so, get fresh ones (my husband swings by a Thai place in London and buys me a bunch for the princely sum of 99p). Whatever you don't use in this recipe can be used in all manner of other dishes - especially curries.

They are also available online. But, if you don't fancy that idea, rather substitute the grated zest of 3 limes. You'll get a closer approximation of the flavour than with the dried leaves. Scout's honour.

Lazy beef stirfry with a Thai-ish twist

There are many things I love about stirfry. But chief among them are:

• They're very quick and easy (if you cheat)
• They make a small amount of meat go a long way (a single steak can feed the whole family)
  
• They taste great!

There isn't really a 'recipe' this time. Just a few guidelines.

Oh, and you don't have to have a wok. A frying pan works, too. The only wok I've ever owned gave everything a revolting metallic taste, so I went back to using my very large, bog standard non-stick frying pan.

Ingredients
Meat - you can use just about any meat at all in a stifry - just slice is up finely
Vegetables - you can also use a wide range of vegetables. To be honest, I tend to be lazy. My local supermarket sells pre-juliened packs of ready-mixed stirfry vegetables. But, if I'm doing it properly, my vegetables might include:
mushrooms - thinly sliced
onions - finely sliced (red ones add great colour)
carrots - cut into matchsticks (thank goodness for slicing gadgets!)
cabbage (or pak choi or bok choi if you're feeling posh) - thinly sliced
bell peppers - thinly sliced
whole bean sprouts
bamboo shoots - straight out the can
water chestnuts - also from a can, but thinly sliced
you could also add pineapple - finely chopped (but I have a son who loathes the stuff)
mange tout - whole
baby corn cobs - whole or broken up into pieces

Method
I start by frying the meat over a medium high heat in a tiny bit of oil until it is browned. I might liberally sprinkle it with 'Thai seven spice' which I have seen at most major supermarkets in the UK. I then add the vegetables all willy-nilly-ish, and keep stirring and turning them over until they soften up a bit. It is important not to overdo the veg, and there should be a slight crunch left in them.

This is when I add the final touch, which makes all the difference. The 'sauce'. I mix together a generous teaspoon of chopped ginger, lemongrass, sweet chilli sauce, the juice of half a lime, a dash of soy sauce, the grated zest of the lime, and a little water, and stir this into the meat and veg for a minute or two, until it has been even spread through the whole thing. Because I do this often, I have taken to buying the bottles of 'very lazy' ginger and lemongrass. As a final flourish, I chop up fresh coriander leaves and sprinkle them over the top.

Serve with noodles.

Start to finish with all the lazy shortcuts, it takes about 10 minutes. No kidding.