Geetha's Kitchen

The inspiration for this recipe truly belongs to Chellu. When he realized that I could not eat the traditional lemon curd since it contains eggs, he wanted to make one that I could enjoy too. Sweet! Chellu and I checked a couple of recipes; but none seemed encouraging until we came to Bryanna's Lemon Curd recipe. We had to make some changes - we had no lemons, soy milk, etc. We did have lots of lovely homegrown limes that a friend had brought over. Chellu wondered why we could not use the limes and make lime curd instead? Why not indeed! Since Chellu was determined to go forth anyway, go forth we did because I did not want to pour the proverbial cold water on his culinary adventure. WOW! the Lime Curd turned out scrumptious. It is so easy to make too. In addition to using it as a spread (like jam/jellies) of course, we used some in the "trifle" that I made - utterly delicious! We made the lime curd in the microwave oven. You may cook it in a sauce pan over the st...

This lime scented sponge cake is absolutely delicious and easy to bake too. Lemons can be substituted for the lime juice as well as the rind. Without the use of eggs or butter, it is not only animal friendly, but health friendly too :-). Who needs 'heart attack on a plate' for dessert anyway, right :-)? I used this cake in the "trifle" dessert and it was a huge success beyond my anticipation! This recipe produces 1 large cake or 2 thin layers for a layer cake. Ingredients: 1 tsp cornstarch 1/3 cup fresh Lime Juice 3/4 cup sugar 1/2 tsp Salt 1 tsp vanilla extract 1/3 cup Canola oil 1 cup water Lime rind grated from 1 Lime 2 cups unbleached flour + extra for dusting the cake pans 3 tsp baking powder Method: Preheat the oven to 375 degrees F. Lightly coat one 11 by 13 inch OR two 9 inch diameter layer cake pans with a cooking oil spray. Lightly dust the pan(s) with a little flour. Finely grate the rind (only the green part) from 1 lime (2 if the limes are small) bef...

Vanilla custard is perhaps the easiest of simple desserts. The first time I remember eating custard was when my father made it during our father-daughter cookouts. My father was a man ahead of his times! He would take over the kids and the kitchen every once in a while so my mother could visit her friends, go shopping, etc. Our menu invariably included "half-boiled vegetables" and custard followed by a much anticipated story time. "Half-boiled vegetables" are veggies cooked until tender, yet firm. Father extolled the virtues of eating vitamin-filled "half-boiled" veggies as we gathered around him to watch and 'help' :-). Everything always turned out delicious and we ate everything up. The custard can be made vegan by using an alternate milk such as soy, almond, or rice milk. Also, the amount of corn starch can be increased/decreased to produce a more/less solid custard according to your preference. This recipe produces a soft one, ...