Tag: fennel

Home Made Lime Pickle

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I recently posted a dinner I had with a side of lime pickle and it garnered a lot of interest.

So here is the recipe – not many pictures now as I wasn’t expecting to post it here.

The juiciest limes you can find.

Cut them in quarters or 1/4 inch slices.  Put in a jar with a generous amount of salt – for example if you have a dozen limes, use a cup of kosher salt preferably.

Add spices like nigella seeds, red pepper flakes, green chilies if you have them and some fennel seeds.

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Mix well and put the jar in the sun if you can or just by a window.

Shake everyday and the pickle should be ready in about two weeks.  The longer it sits the softer the lime skin will get but you can start enjoying it in two weeks.

We eat it with Indian food like lentils and rice, etc – you can also add it to stews much like the moroccan limes.

This recipe can also be made with lemons.

I make a great pasta sauce with chopped up limes and anchovies – o so good.

I hope you try this versatile pickle.

Until I eat again!

A Very Simple Sunday Pasta with Anchovies, Garlic, Fennel and Tomatoes

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  • Anyone who reads my posts knows that I love pasta.

    I love it for its versatility – it takes on any flavor you are in the mood for.

    It is so simple and quick to make.

    It is also very economical and most importantly, it is delicious and I just love it.

    This dish is a staple in my household.

    By the time your water comes to a boil and the pasta cooks, you have a sauce and so a perfectly delicious meal in about 20 minutes.

    Add a generous amount of olive oil to a skillet.  On low heat cook some fennel seeds, a can of anchovies (trust me, you won’t even know they are there and just get this rich umami flavor – please trust me on this one), crushed red pepper and a copious amount of whole garlic.  Cook for about 5 or 7 minutes to perfume the oil and break down the anchovies.  Now add a 16 oz. can of whole, peeled tomatoes.  Crush them with the back of a spoon or sometimes I use a potato masher.

    Add some water to wash out the can or a dash of red wine or nothing at all.

    Add a little salt – careful, since the anchovies are plenty salty.

    Once the pasta is cooked (I like linguine as the sauce clings to it well – use your favorite pasta).

    Mix in the pasta with the sauce and add a little pasta water if you need to loosen the sauce.

    Put in bowls and grate fresh Parmesan generously over the pasta.

    You have dinner.

    Enjoy.

    Until I eat again!