1. Brew 1 cup lemongrass and ginger tea (2 tea bags). And pour into a mixing
Place the lemon zest and slices in a teapot. Add the ginger and 4 cups boiling water, cover and let stand for 5 mins. Pour into heatproof tea glasses or cups and serve with honey to taste.
tablespoon sugar, and toss to coat
Boil water with nutmeg powder and ginger piece for a good 2-3 minutes.
Add tea leaves, turn off the heat and let the same stand for a minute or so.
Add sugar and enjoy.
U can add a dash of milk if you want.
br>Cut the zested lemon into quarters and rub the outside of
Melt the butter in a large saucepan then add the chopped onions.
cook for 5 mins stirring occasionally then add the parsnips, lemon peel and ginger and cook for a further 5 mins.
pour on the stock and with the pan half covered with the pan lid, simmer until the parsnips are very soft.
Cool a little and liquidise, adjust for seasoning with lemon juice and salt and freshly ground black pepper. Serve hot garnished with fresh parsley.
Combine the lavender heads, lemon juice (about 1/2 a lemon) and the lemon peel in a small teapot (for 2 people) and then add boiling water.
Allow to steep for 5 minutes before adding lavender honey to taste. Serve in warmed china cups.
To serve cold: Make the tea as directed above. Allow to cool and serve with ice and a slice in a tall glass.
Heat oil in skillet over medium heat.
Cook onion for 1-2 minutes or until soft.
Add curry paste and cook, stirring for 1 minute.
Add tomato paste, wine, mango and ginger chutney, lemon juice and water, and cook stirring for 5 minutes.
Allow to cool then process in a food processor with mayonnaise, coriander and cream until combined.
Combine chicken and sauce in a bowl.
Place lettuce on plates and spoon chicken mixture into lettuce.
Top with extra coriander and nuts.
Place lemon sliced in the bottom of the dish.
Add salt, cumin and thyme.
Brown the chicken.
Place chicken on the lemons.
Sprinkle with star anise.
Cover with chopped onions and ginger.
Pour chicken stock into tagine, half way up the side.
Cook in microwave 10 minutes on medium power (about 500 watts).
Serve with couscous, cooked wheat, bulgher wheat or rice.
Add pre-cooked peas, beans or chickpeas near then end of cooking time.
To make the lime and ginger syrup, combine sugar, lime juice, ginger and 1/2 cup water in a small saucepan. Stir over high heat until sugar has dissolved then bring to a boil. Boil for 5 mins, or until syrup thickens. Remove from heat and stir in lime zest. Let cool.
Combine fruit and coconut in a large bowl. Add syrup and toss to coat. Cover and refrigerate for 1 hour. Serve sprinkled with mint.
In a large Dutch pan put together the water, cinnamon and ginger.
Boil and simmer for 2 hours.
Melt the brown sugar in the hot water with cinnamon and ginger.
Heat and boil again for 30 minutes.
Cool it down and chill.
Serve with 5 or 6 pine nuts.
Combine fennel seeds and garlic in small bowl. Press
up whisk together lemon juice, soy sauce, oil, sugar and ginger.
Set
Heat oil in pan and cook white onion and garlic, stirring until onion
Preheat oven to 350\u00b0F. Grease and line a 2 lb loaf pan.
Beat butter, 1/2 cup sugar, eggs, milk and flour until smooth and creamy. Add lemon and lime zest. Transfer to prepared pan and bake for 35-40 mins, until golden brown and a skewer inserted in the center comes out clean.
Meanwhile, bring lemon juice, lime juice and remaining sugar to a boil. Pierce warm cake with a skewer in several places then drizzle warm syrup over cake. Let cool completely then remove from pan.
Decorate with reserved citrus zest.
Combine the figs, sugar, water, lemon, and ginger in a slow cooker.
Cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
Remove the lid, turn the cooking temperature to HIGH, and cook 2-3 hours longer, until the jam reaches your desired consistency.
Ladle the warm jam into clean spring-top glasses (or use screw tops with new lids); let stand until cool.
Store, covered, in the refrigerator for up to 2 months.
OR spoon into small plastic storage containers and freeze for up to 2 months.
aking pan.
Bring onions and beets to the boil in
Put the lemons and ginger in a 1 quart jar and cover with honey. Let it set at least 1-2 hours.
To serve, stir 2-3 tbls. of the lemon-ginger honey into an 8 oz. cup oc boiling water. Now relax, drink, and rest!
Place eggplant in large bowl; cover with cold water. Let stand 5 mins. Drain, squeezing out excess moisture.
Meanwhile, for the lemon and plum dressing, whisk all ingredients in a small bowl.
Cook eggplant in medium saucepan of boiling water about 4 mins or until tender; drain.
Divide eggplant among serving dishes; drizzle with dressing. Sprinkle with mint.
b>and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and