This is a great recipe for a first-time houmous maker. It literally takes to make and is so much better than store-bought! I would definitely add more lemon juice, though (there is room to experiment and adjust the flavours to your taste!)
A stalwart of French cuisine, this sauce vierge recipe from chef Steven Doherty includes the core ingredients of fresh tomato, fragrant basil and rich olive oil with a little acidity from freshly squeezed lemon juice. Here the sauce is served with simple pan-fried salmon fillets.
Lime Ice Cream Makes 1 litre Prep Time: 5 min Ingredients 300ml double (heavy) cream 200ml full fat milk 397g can sweetened condensed milk 120-150ml freshly squeezed lime juice (3-4 limes) Instructions Whisk together the cream, milk, condensed milk and 120ml of the lime juice in a large bowl until smooth. Taste, and add more lime juice as required. Cover the bowl and chill for at least a few hours until very cold then freeze in an ice cream maker according to the manufacturers instructions.