I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Thursday, 12 May 2016

Lime and Mascarpone Pie.



Lime and Mascarpone Pie.

My take on the famous Key Lime Pie. The pie is deliciously sweet, fresh and tangy. The pie case, made from ginger biscuits, gives crunchy spiciness. This, no bake, version is quick, easy and such a delightfully indulgent end to a scrumptious chicken dinner.

Equipment:
25cm loose bottomed tart tin.

   For the pie.
In a food processor, put in,
-300g ginger biscuits.
Process the biscuits until fine breadcrumbs form. Tip into a large bowl, add
-120g melted butter.
Stir well to combine. Press the mixture into the base and sides of the tin.
Refrigerate until needed.

   For the filling.
Use an electric mixer to beat,
-600ml double cream,
-250g mascarpone cheese,
-150g icing sugar.
Beat until the cream just holds its shape.
Stir through,
-zest and juice of 4 limes.
Mix well to combine.
Spoon into the pie case.
Refrigerate for at least 20 minutes.

   To serve.
Grate over zest of 1 lime.

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