1
When ready to eat, add the lime juice and salt, and mix through.
2
Grate the lime zest into a small bowl, add the lime juice and olive oil and whisk together.
3
Leave to steam for 4 minutes, then add the lime juice and ½ teaspoon of salt and stir.
4
Bring to a simmer, stirring to dissolve the sugar, then add the lime juice and leave to cool completely.
5
Continue simmering for two minutes longer, then add the lime, and sesame seeds, and simmer for a few minutes more.
6
When melted, add the lime and tartar, and thoroughly mix; next add the arsenic, keeping up a constant motion, and lastly the camphor.
7
Add the lime zest, granadilla pulp and Thyme together with the flour.
8
Add the lime juice and olive oil, whisk to combine and set aside.
9
Add the lime leaves and Kashmiri chilli and cook until fragrant, 30 seconds.
10
Add the lime juice, fish sauce, sugar and chilli sauce and mix well.
11
Add the lime zest and juice, and the sugar.
12
Add the lime to the ground indigo, then add the zinc and finally the soda lye.
13
Add the lime juice, cumin, salt and pepper.
14
Add the lime juice and coconut milk.
15
Add the lime or lemon juice and season to taste with salt and freshly ground black pepper.
16
Add the lime juice and salt.