Recipes with Lime or lemon

Citrus Pancakes

Mix flour and baking soda and whisk it in the eggs with sugar. Add grated must and juice of lemon, milk and melted butter. Let the dough rest for 20 minutes before baking it for pancakes. Serve with slightly whipped cream. Add some vanilla sugar.

Saturday Night Special Seafood Cakes

Chop the cod fillets nicely in a food processor. Add egg, jalapeño and spice mix and blend again. Pour milk in, at a time, until the father is even. Gently turn the garlic and shrimp into the dad. Form seafood cakes using 2 large spoons and put them in the but

The green

The salad is picked (to be picked and not cut) into smaller pieces and placed as a bottom in a wide dish. Broccoli is boiled for 2 minutes. And cool. Get the avocado terns in the juice from the glue. Distribute all the ingredients over the salad bed. The Lu

Lime-marinated chicken breast with green mojo

Marinating: Wash the lime in lukewarm water. Peel off the outer part of the skull. Squeeze the juice out. The shell and juice are mixed with the other marinade ingredients. Put the chicken thighs in the marinade. Leave it in the fridge for a couple of hours.

Grilled pork chop with vegetable couscous

Stir marinade together with finely chopped egg yolk and garlic, oil, spices and juice of a lime or ½ lemon. Pour marinade over the meat and turn it over. Leave it marinate for a minimum of 15 minutes and no more than half a day in a refrigerator. Grill the cut

Lobster Cocktail

Smash the lobster with a sharp, heavy knife by cutting a cut from the underside of the head down between the legs. Remove the stomach paws, which sideways forward, just behind the eyes. Also remove the intestine that passes through the tail. Carefully crush th

Tuna Mousse (low fat)

Place the leaves in a bowl of cold water. Squeeze the lime / lemon into a pan and turn on low heat. When the leaves are soft, put them in the pan. Remember to stir around the pot. Drain the tuna for water and pour it into a bowl. Add youghurt and stir arou

Tunmousse (a la Fionie)

Let the tuna drip into a sieve. Rinse and chop the dill, but save some twigs to decorate. Blend tuna with salt, mustard, cayenne pepper, tomato puree, dill and lime / lemon juice to a uniform mass. Add the cream fraiche and run it quickly. Taste with More