Skip to main content

Lime Sorbet & Seasaltwithfood on BBC Click's Webscape


I woke up this morning to a pleasant surprise, which I will like to share with all of my readers. BBC TV’s flagship technology review programme, Click, discovered and reviewed seasaltwithfood on the latest episode of the programme this weekend. Click’s Webscape host Kate Russell, who reviews her latest selection of the best websites every week on the programme, gave young seasaltwithfood a great review! She was just fantastic, said all the nice things including quote “seasaltwithfood.com is a scrumptious blog providing some of the easiest recipes to create the most amazing meals”. You can watch the clip here.

I would like to take this opportunity to thank Kate Russell for reviewing and including seasaltwithfood as one of your selection of the best sites on the World Wide Web! Very much appreciated.



This is a delightful lime sorbet, full of fresh lime flavor with a light hint of sweetness. Simply refreshing! I had a few scoops of this sorbet with a shot of Tequila, as suggested by the author of the cookbook. Well, I guess you can imagine what this innocent sorbet transformed into – voila, instant frozen margarita! ☺


Recipe adapted from The Perfect Scoop by David Lebovitz

Lime Sorbet

Ingredients

2 1/4 Cups (560 ml) Water
3/4 Cup (150 g) Sugar
Zest of 1 Lime
3/4 Cup (180 ml) Freshly Squeeze Lime Juice (from about 9 limes)
6 Tbsp (90 ml) Champagne or Sparkling Wine (optional)

Method

In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the water with the sugar and lime Heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and add the remaining 1 1/4 cup (310 ml) water. Allow the mixture to chill thoroughly in the refrigerator.

Then, mix in the lime juice and Champagne or sparkling wine, if using. As usual, freeze in your ice cream maker according to the manufacturer's instructions.

PERFECT PAIRING: To make Lime Sorbet more festive, prepare the recipe but omit the Champagne. Serve coops in frosty cocktail glasses with a shots of tequila poured over them. Top each off with a few flecks of coarse salt.

Comments

  1. Congrats! I must say, I am amazed how you keep producing your posts, one per day! And with such pretty photos too. How do you take your photos?

    ReplyDelete
  2. I was going to tell you about this, in case you didn't know.

    How wonderful to have your blog on the BBC.

    Mind you I do think that you truely deserve it.

    Keep up the great work honey and very well done to you.

    Much love
    Lia x

    ReplyDelete
  3. I like your blog as it shows on BBC :)

    Pain Management
    Diet Menu.

    ReplyDelete
  4. I've just found your site after seeing it featured on the BBC Click programme. Certainly one I will be adding to my faves!

    ReplyDelete
  5. I'm here via the Click programme and so glad to be. Great site, scrumptious recipes and will be a treat for me to try them out, living in a country like Spain where there are so many wonderful fresh veg. I also grow my own so will never be at a loss for something to make.

    Many thanks. Will return often.

    ReplyDelete
  6. Congrats! So cool!

    This sorbet looks wonderfully refreshing!

    ReplyDelete
  7. okay, this is cool (literally and figuratively) beyond belief. . . i love lime sorbet -- and congrats

    ReplyDelete
  8. Click, click!! Great site - bookmarked for my wife (with a sticky note requesting hassleback potatoes a.s.a.p.)

    ReplyDelete
  9. Yes, I saw this, it's what brought me to your blog. Congratulations! x

    ReplyDelete
  10. Well done for getting recognised on BBC. Your pics and recipes are really good and you must share your secret for bloggin almost every day. I too liked the Hasselback potatoes and tried them as soon as I saw them. Delicious and I can't wait to share it with friends.

    ReplyDelete
  11. @_ts of [eatingclub] vancouver: Thanks. I guess the natural light helps a lot on taking my photos.

    @Lia: Thanks and yes, I'm happy and at the same time surprised by that too.

    @Zeeshan Amjad: Thanks.

    @Chris: Thanks and I hope you will try making some dishes from the recipe.

    ReplyDelete
  12. @LadyLuz: Thanks for visiting my blog. I would love to grow my own veges someday too. Sounds like a great project to do.

    @finsmom: Thanks dear:)

    @bibliochef: Thanks:)

    @Ian: Thanks and I'm sure your wife will find it very easy to make. (Hasselback Potatoes) :-)

    ReplyDelete
  13. @katelawrie: Thanks for visiting my blog :D

    @Lameen: Thanks and I'm glad that you like the hasselback potatoes. Well, there's no secret at all on blogging and taking pictures :-)

    ReplyDelete
  14. Wow, marking so I can come back and find this recipe! What a fresh savory summer treat!

    ReplyDelete
  15. Congratulations, Angie! Just seeing those pictures here always make me hungry....in fact, my stomach's going to grow any time now after seeing the picture of General Tso's Chicken! So, I wasn't surprised with the BBC announcement! You deserved the mention!....Wai Bing

    ReplyDelete
  16. Congratulations on the feature! One of the best exposures for one's blog. Thanks for the sherbet tip! Wanted to do something like this only I wanted to use pure cacao for the dark chocolate taste

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…