Friday Food: Key Lime Pie

Last weekend, Jess finally had a housewarming party (only 12 months later!) which, given that it was summer, actually turned into a housewarming BBQ. As these occasions often call for a contribution, I decided to make a Key Lime Pie – suitably summery and it feeds the five thousand – literally, mainly because it’s so rich but it’s also rather large. Thin slivers are still very satisfying so it’s great if you have many mouths to feed or a party planned.

The recipe is from The Hummingbird Bakery and surprisingly simple to make. Be warned, it is deliciously calorific!

Serves 12-16


  • 8 egg yolks
  • 2 397-gram tins of condensed milk
  • Freshly squeezed juice and grated zest of 5 limes (You don’t need green colouring as the zest gives it the green colour.)
  • 450ml whipped cream
  • I use a sixth lime for extra zest to decorate.


  • 500 grams digestive biscuits
  • 200 grams unsalted butter, melted


Crush the biscuits in a food processor or blender and add the melted butter.
Once combined pour the mix into a 30cm dish. Press the biscuit base into a firm crust, evenly along the bottom of the dish and up the sides to the rim of the dish where you can flatten it out. Bake for 20 minutes at 180 degrees then set aside to cool.
Separate your 8 yolks from the eggs and add to a bowl with the condensed milk and lime juice and zest. Mix until thoroughly combined and the yolks are completely incorporated.
Once your crust is completely cooled, pour in the mixture and wobble it a little to smooth and spread it out.

Put it back into the oven for another 20-30 minutes. When it’s done the surface is firm to the touch (but not discoloured.)
Leave to cool again.

When you are close to serving it, or this can be done in advance, smother the top of the pie with whipped cream. I sprinkle the top with a few pinches of lime zest to decorate.

Then enjoy!

Mmmm. I want to make this all over again now!



Friday Food… Phoebe’s Party Bites

Good Morning Readers and Happy Friday! This morning we’re having a bit of a Friday Food Party special. Next weekend I’ll be holding a Christmas drinks party as I do every year and so I was keen to get some recommendations for new recipes. Enter Phoebe from Miller Weddings with some fabulous suggestions that I’ll definitely be trying this year. 🙂

I adore Christmas. Capital letters, underlined…adore. I love dark days, twinkling fairy lights, snow, and mainly the food. The fact you can eat more without being socially lambasted is always a bonus. There are always copious amounts of parties to attend, and the expanding waistline doesn’t help when slipping in to a party dress but I just don’t care. I will lose it at New Year. Here are some simple party food ideas. There are many variations of the mini pizzas and I would love to hear yours!

Halloumi Bites from Nigella

Image Credit:

I am a cheese fiend and halloumi is one of my favourites. This recipe is exceptionally simple and the halloumi can marinate hours in advance in the fridge. It works best done in a skillet or non-stick frying pan.

These are quite a slippery so best served on cocktail sticks or at a “table to plate” scenario.


250g Halloumi – each block roughly makes 12-14 bites
A handful of chopped parsley (I have used basil, tastes just as yummy)
Lots of black pepper
15mls lime juice (or lemon)
30ml garlic oil (increase by 20 for each extra block)


Slice the halloumi into bite size pieces, try for 6mm wide.
Add everything together in a large shallow dish (can be left)
Heat a heavy based pan and fry the cheese until golden on both sides, roughly takes 2 minutes
Put the fried halloumi back in to the shallow dish, mix and serve!

Chorizo and Chilli Mini Pizzas

Image Credit:

This is a great little recipe to have because you can add so many variations. This makes 20.


A pack of flatbread or wraps
100g manchego cheese
100 chorizo
1/2 a red chilli


Heat to 200c/180c for fan oven
Use a pastry cutter to cut out 6cm circles from the bread/wrap
Grate the cheese and scatter over the circles
Add the chorizo (pre cook if needed) then top with chilli
Bake for 10 mins till the cheese is bubbling.

Orange and Cinnamon Mince Pies

Image Credit: BBC Good Food

These are wonderful! I can’t remember where I even found this recipe but they are a festive twist on the everyday mince pie and exceptionally simple to do. These have a delicious crumble topping instead of pastry but you can still add whatever jazzy decor you’d like. Brandy butter is optional.


375g shortcrust pastry (shop bought unless you are inclined to make it yourself)
250g mincemeat (make your own, it really is easy. I have a recipe if you’d like it!)
50g plain flour
4tbsp demerara sugar
40g butter
finely grated zest of 1/2 orange ( I always add a little more)
2tsp ground cinnamon


Preheat the oven to 200C
Thinly roll out the pastry. Using a 8cm pastry cutter, cut out as many discs as you can.
Grease a muffin tin and press the discs into the holes. Make sure they come up quite high at the sides
Spoon 2 teaspoons of mincemeat into each case.

Crumble topping

Rub together flour, demerrar sugar, butter, orange zest and the cinnamon until you have a chunky crumble mixture.
Scatter over the top of the mincemeat
Place in the oven and cook for 15mins until they are golden and crisp (mine only take 10 often)
Remove from the oven and leave to cool. Dust with icing sugar to serve.

Merry Christmas!

Are having a Christmas Party this year and will you be trying any of these recipes?

Don’t forget, if you have a recipe you would like to share please send it in to


Friday Food… Alexandra’s Sausage Rolls

Happy Friday readers! It’s almost the weekend and apart from my high spirits for that reason, I’m also starting to get excited about Christmas festivities. I always plan a Christmas drinks party and this week’s recipe is definitely going to make a star appearance – it looks simple, delicious and perfect for soaking up the booze! Thank you so much to Alexandra for sending it in and as always let us know if you’ll be trying this one at home?

Hello, ladies and gents of Florence Finds! It’s a pleasure to be here and I’d like to take this opportunity to wish you all a Happy Friday. There are just a few short hours until the weekend, and thank you to Rebecca for inviting me to spend those hours with you.

As the days darken, the lamp posts sprout fairy lights and the familiar tones of Slade start to swoop through the shops, my thoughts turn to unhealthy party snacks. Specifically, sausages. Little cocktail sausages. Sausages wrapped in bacon. Sausagemeat stuffing balls. And, my new obsession, home made sausage rolls.

Image Credit: Alexandra from Dine At Mine for Florence Finds

These burnished beauties come from Jamie Oliver’s 30 Minute Meals. He presents them as part of a summer picnic – and that’s how I first tried them – but I think they’ll really come into their own as party food. The perfect two-bite size for juggling with a glass, they’re fatally delicious and if you’ve only ever eaten bought sausage rolls, I implore you to try them. Forget dog-food-style filling inside bland, soggy pastry,these are a total revelation. Crunchy, flaky, melting, meaty, cheesy, savoury and delicious. I know that’s just a list of adjectives but the sausage rolls remove my capacity for coherent thought.

Ever since I tried these, I am resolved never to buy sausage rolls again – not when these were so easy and so good. For bonus points, you can make them up in advance and keep them in the fridge until you want to cook them, giving plenty of time to deck the halls and get out the booze. But whether you’re planning a big party or looking forward to a cosy night in with Strictly and the sofa, I guarantee you won’t regret giving these a go. Along with our “Real Fireplace” DVD (complete with a disembodied hand poking the embers!), these will definitely be making a star appearance at our Christmas party. Although, if the test batch was anything to go by, I have a sneaking suspicion that they might not stick around for too long.

Image Credit: Alexandra from Dine At Mine for Florence Finds

Sausage Rolls
(From Jamie Oliver’s 30 Minute Meals)
Makes 20 mini rolls

– 1 sheet of ready-made, ready-rolled puff pastry
– 12 chipolata sausages
– an egg, beaten
– a teaspoon of fennel seeds (please don’t leave them out if you don’t like fennel – I don’t like it either, but these are just perfect here)
– a chunk of parmesan
– a few spoonfuls of sesame seeds to sprinkle on top

Preheat the oven to 220C and line a baking tray with parchment or something non-stick.

Unroll your pastry and cut it in two lengthwise so you’ve got two long rectangles. Brush them both with beaten egg, then arrange six sausages down the middle of each rectangle, slightly overlapping as you can see in the photo. Sprinkle over the fennel seeds and a hefty scattering of grated parmesan.

Fold the pastry over the sausages to make two long rolls and squish down the seam with the tines of a fork to make a crimped pattern. Then brush the whole lot with beaten egg, scatter over the sesame seeds and cut each long roll into 10 mini ones.

Image Credit: Alexandra from Dine At Mine for Florence Finds

Bake in the oven for 15 minutes or until golden and crunchy, and serve hot. I guarantee you won’t have any left by the time they’re cold.

Find Alexandra on her blog, Dine At Mine

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