Lime Pie starts with a sweet and grainy crust, that is filled with a creamy smooth lime flavored filling, and topped with lots of whipped cream. I particularly enjoyed making this, it is by far the most simplest of all the pies I’ve prepared.

lime pieIngredients

Graham Cracker Crust

1 ¼ cup (125 grams) graham cracker crumb (you can also use crushed digestive biscuits, I used it)

2 tbsp (30 grams) granulated white sugar

5-6 tbsp (70-85 grams) unsalted butter, melted

Filling

 3 large egg yolks, room temperature

One 390 grams can sweetened condensed milk

½ cup (120ml) lime juice

2 tsp grated lime zest (outer skin)

Topping

1 cup (240ml) cold heavy whipping cream

2 tbsp (30 grams) granulated white sugar

Method

1. Preheat the oven to 170°C (150°C fan-forced). Place the oven rack in the centre of the oven. Butter or lightly spray with a non stick vegetable spray. a 9 inch (23cm) pie or tart pan.

2. Mix together the cracker/digestive biscuit crumbs, sugar and melted butter (see notes). Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned (see notes). Remove from oven and place on wire rack to cool completely.

lime pie13. Meanwhile, with an electric mixer, whisk together the egg yolks until pale and fluffy (2-3 mins). Gradually add the condensed milk and beat until light and fluffy. Scrape down the sides of the bowl and then beat in the lime juice and zest.

4. Pour the filling over the crust and bake for about 10-15 minutes, or until the filling is set. Remove from the oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerate for several hours or overnight.

lime pie25. Once the filling has chilled, using an electric mixer, whisk together the whipping cream and sugar until stiff peaks form. Either pipe or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.

lime pie3Notes

1. If you are having trouble getting the right consistency of crumbs to butter, there is a test. Once you have mixed the ingredients together, squeeze a little in your fist; if the mixture holds together, you have the perfect crust.

2. Instead of baking the crust, you can also just place the crust in the refrigerator until chilled.

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B was not much of a sleeper as a baby. and that worried/disturbed me when i would see other babies his age fast asleep for hours at a stretch!

37d001d6d1c39d6b4410b37b1fe3e8399a2747ab7d5bc9e4be6b883636e95267he was just a couple of months old then and all he was supposed to do was eat, play and sleep. but sleep was a difficult thing for him then. i still remember the nights when i just HAD to read/research on this ‘sleep’ for atleast an hour before falling asleep or M snatching the phone away from me!

not all babies are the same, some sleep well, some do not. i was so ‘lucky’ B was in the minority that did not sleep as much as expected by ‘theory’. although he slept the whole night from 4-5 months onwards, his daytime naps would be less. he was a cat-napper. his naps would only last for 20 mins to 40 max.

but this is what i learnt from all my research then – the key to settling your baby to sleep easily is to look out for the tired signs. rubbing of eyes, pulling on the ears, or being more fussy than normal are all signs of sleepiness. the more the baby gets tired, the more difficult it gets for the baby to settle to sleep and eventually for the mom too. ofcourse the baby will cry to sleep then because thats the only way he/she knows to let out his tiredness.

the table below was and is a good help to first time moms like me (incase you miss the tired signs, keep an eye on the clock!). i learnt about this ‘waketime’ when B was around 2 months and it made life so much easier for me then (not that life can be easy with a baby but this sure helps!). oh and for those who do not know, waketime is the length of time the baby can stay awake before they get tired and need to go down for a sleep again.

do keep in mind everything is an average and should only be used as a reference point. as i mentioned earlier, each baby is different and unique. some nap for long hours, some are cat nappers like B, so they need more naps than other babies of the same age.

  Birth-6 weeks 2 mths 3 mths 4 mths 5 mths 6 mths 7 mths 8 mths
Waketime 45-60 minutes 1 hour 1-1.5 hours 1.25-1.75 hours 1.5-2.25 hours 2-2.5 hours 2.25-2.75 hours 2.25-3 hours

 

9 mths 10 mths 11 mths 12 mths 12-18 mths 18-24 mths 2-3 yrs 3-4 yrs
Waketime 2.5-3 hours 3-3.5 hours 3-4 hours 3-4 hours 3-4 hrs (2 naps), 4.5-6 hrs before nap (1 nap) 5-6 hrs before nap 5.5-7 hrs before nap 6-8 hrs (before nap)

I loved these biscuits as a child. i still eat them. i would eat the whole biscuit and leave the jam for the last. whereas B does just the opp. we all have our different ways of munching it, but love these biscuits nonetheless. never knew they were so easy to make. just 5 ingredients and you can relive your childhood! Try it, they turn out yum!

jam drops1Ingredients

¼ cup rice flour, sieved

²⁄3 cup plain flour, sieved

¼ cup castor sugar

125g cold butter, chopped

2 Tbsp strawberry jam, or jam of your choice

Method

1. Preheat oven to 160°C. Line two baking trays with baking paper.

2. Place flours, sugar, butter and a pinch of salt in a food processor and pulse until the mixture begins to form a ball. Turn mixture out onto a flat surface.

3. Knead dough until it comes together, then roll out onto a lightly floured surface to a 1cm thickness.

4. cut flower shapes into dough using a flower-shaped cookie cutter. While cutter is in dough, use your thumb to create a dimple in the centre of the biscuit (see Notes). Repeat until all the dough is used. Place biscuits on lined trays, leaving a little space between each. Fill dimples with jam.

jam drops5. Bake in oven for 30 minutes or until lightly golden, swapping trays around after 15 minutes. Remove biscuits from oven and leave to cool completely.

Notes-

1. Making the dimple while the cutter is still in the dough helps the biscuit keep its shape.

2. Store jam drops in an airtight container and they will last for up to five-six days.

I dont bake breads much but after trying this recipe out, i am now a total fan of homemade breads! And B loves it too. and for this reason alone, i will bake breads more often.

banana breadBanana Bread with Walnuts. the recipe is so simple – it only requires one mixing bowl! and the result- soft, moist and yumm banana bread. You have to bake this for your tea-time!

Ingredients

3 very ripe bananas, peeled

1/3 cup melted butter

3/4 cup sugar (1/4 cup more if you like it very sweet, 1/4 cup less if you like it less sweet)

1 egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

¼ cup roughly chopped walnuts

Method

1. Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.

2. In a large mixing bowl, mash the ripe bananas with a fork. Use a wooden spoon to stir the melted butter into the mashed bananas.

3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Mix it gently. Add the chopped walnuts and mix it.

Untitled-304. Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes at 350°F (175°C), or until a tester inserted into the center comes out clean.

5. Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve.

Untitled-31Note:

The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside very soft and browning.

i am learning new child sicknesses every time B falls ill. which in turn gives me a topic to write about! ok i know this sounds bad or mean but just trying to laugh after having a few tensed weeks…

impetigo

B got a contagious virus from playgroup last week, Impetigo, also known as school sores. it started with a boil-like on his chin, which grew in number around the edges of his mouth, a few on his hand and diaper area. luckily B had a mild impetigo. i have seen worse pics of it on google.

These sores do no harm to the body. they slowly dry off and fall down. this lasts for 5-7 days. impetigo originates in places where kids share the same toys, surfaces etc.

So what to do?

1. the best precaution is to keep your kid at home during this period. this helps in containing the sores.

2.gently wash and clean the sores with warm water ans a soft cloth.

3. use the antiseptic cream the doctor gives you.

4. cover the sores with a cloth or plaster to avoid spreading the infection. the sores spread easily to other parts of the skin.

5. avoid touching the affected area. wash hands immediately if touched the sores.

6. take time off from school, playgroups, childcares one day after the treatment has started.