Cook
lemongrass mixture, stirring often, until fragrant and starting to stick to skillet, about 3 minutes.
Combine the chile -
lemongrass mixture and the honey in a small bowl and allow to infuse for at least 1 hour or up to 4 hours.
Add in the shallot -
lemongrass mixture and cook for a minute.
Fill each mold one - third full with
lemongrass mixture then freeze for 35 to 45 minutes or until just frozen.
Not exact matches
Mix the coriander, cumin, turmeric,
lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil and marinate the cauliflower in the
mixture in the fridge for 30 minutes to over night.
Briefly mix the
lemongrass - raspberry
mixture into the yogurt.
Add the
mixture to the ground beef and thoroughly mix to thoroughly incorporate the spices and shallot -
lemongrass paste into the beef.
Add the
lemongrass, chillies, lime zest and coriander stalks (reserving the leaves) and whizz the
mixture until finely chopped.
Chrissy Wildwood, author of Aroma Remedies, suggests a
mixture of chamomile, clary sage, eucalyptus, lavender,
lemongrass, peppermint, rose otto, rosemary or sweet marjoram.
Remove
mixture from heat and stir in a drop or two of essential oil for fragrance and nourishment, such as cinnamon, peppermint, lavender,
lemongrass, or any of the citrus oils.
Chickpeas are simmered with fragrant ginger and
lemongrass and then combined with a turmeric shallot
mixture.