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Archive for December, 2012

Key Lime Pie on a Stick

One of the great things about travel is getting to try new and unfamiliar foods. Before we arrived in Florida people told us that we must have some Key Lime Pie. Everyone had a lot to say about where to get the best pie, and we knew proper Key Lime Pie wasn’t bright green. It should be a creamy color and not full of green food coloring as some of the pies are, especially for tourists.

While we were wandering down a road in Key West I saw a sign for Key Lime Pie on a Stick.

“Let’s buy one,” I said to my husband.

Key Lime Pie on Stick

And yes, I know you won’t have any idea what it looked like since we only thought of a photo when we were almost finished eating the Key Lime Pie on a Stick. I can tell you that it was delicious. Key Lime Pie on a Stick is, as the name suggests, a piece of Key Lime Pie dipped in a thick layer of chocolate. The pie itself is tart and very limey, sort of catch your breath tart but definitely delicious.

The secret is the special Key Limes, which are smaller than the limes you’re probably familiar with.

Once we arrived home I decided to try my hand at a Key Lime Pie, using the limes off our own tree. After searching for recipes I decided on Jamie Oliver’s recipe.

Key Lime Pie

Key Lime Pie

To make the crust:

• 12 digestive biscuits
• 45g caster sugar (1 oz)
• 135g melted butter (1/2 cup)

Crush the biscuits, add the sugar and the butter. Press mixture into a greased pie tin. Spread up the sides of the tin too. Bake for 10 minutes at 175 C/ 350 F or until lightly browned. Remove from the oven to cool.

To make the filling:

• 4 egg yolks
• 400ml condensed milk – this is one tin in New Zealand
• 6 Tablespoons fresh lime juice (about 5 limes)
• Lime zest (optional), to serve

Whisk the egg yolks in a bowl and gradually add the condensed milk. Mix in the lime juice and pour the mixture into the baked pie crust. Bake for 15 minutes and cool. Refrigerate for several hours or overnight. Decorate with grated lime zest and whipped cream if desired.

Shelley’s Notes:

1. I added lime zest and some of the flesh of the lime to my pie filling to make it sharper.

2. When you’re cooking the base, make sure you don’t use a spring form tin because butter will leak out the bottom. I speak with the voice of experience. My oven was a mess!

3. This pie was delicious, although not as sharp to the palate as the original Key Lime Pie.

Key Lime Pie Slice

Have you tried Key Lime Pie before? Do you like to try new and unfamiliar foods?

Pyramid Expectations

Today I thought I’d visit Egypt. Every time I think of Egypt and the pyramids, I think of one of my favorite movies—The Mummy.

Before we visited Egypt I knew quite a bit about the pyramids. I’d seen pictures of them and watched documentaries about the way they were built. But none of this prepared me for actually seeing them.

Things that surprised me:

  1. They weren’t alone in the middle of the desert. In reality they butt up against modern civilization and the city.
  2. The air is quite polluted, hence the fuzzy photos.
  3. The pyramids were not smooth, (They look smooth in the photos) but they’re like a series of uneven steps. They were once covered in a limestone casing that was stripped away over time. What we see now is the foundation of the pyramid.
  4. The Sphinx looked very worn and it was smaller than I’d imagined.

Pyramids of Giza

Sphinx and Pyramid

Shelley and Pyramid

In this photo I’m sitting on the steps at the base of one of the pyramids. I have long legs but it was a bit of a climb for me. Hubby labelled this photo – No Rest for the Slave.

Have you visited a place only to find your imagination has led you in the wrong direction?



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