su-lynn's lime cheesecakes

this is a great recipe of su-lynn's. you can make them ahead, in fact, you have to, and the are make nice, neat servings.

su-lynn's lime cheesecakes

500 grams cream cheese
1 cup castor sugar
1 cup cream
rind and juice of 1 1/2 limes
butternut cookies

place the butternut cookies at the base of the serving 12 cups.
beat the sugar and lime rind together. this releases the lime oil.
add the cream cheese and beat to combine.
add the cream and beat until smooth.
add the lime juice and beat again.
spoon into the mixture over the butternut cookies.
refrigerate for several hours. this softens the cookies.

thai dipping sauce

this is yummy. it has those elements which make thai food popular - it's sweet, sour, salty, spicy - it possesses the four Ss and it's tasty. let me get on with it before i get myself into a pavlov's dog situation.

1/2 cup lime
2 tablespoons oil
1 tablespoon finely ground lemon grass (grind it in a mortar and pestle; ignore any recipe which tells you finely chop lemon grass, nobody worth their salt in thailand finely chops lemon grass, they use a mortar and pestle)
2 tablespoons chopped coriander
2 tablespoons fish sauce
1 tablespoon sugar
1 clove crushed garlic
1 chopped red chilli

combine well. taste and adjust to your liking.

i was very tempted to just give a list of ingredients for this sauce because you really want to get it to taste the way you like it.