Chicken salad with sugar snap peas, coriander and shallots
Lemongrass ribeye steak noodle salad; Hot and fiery greens
For a fresh, healthy cuppa…
I don’t waste any leftover ginger, lemongrass, limes or lemons when I’m cooking. Instead I use them to make infusions to keep me hydrated throughout the day. Simply pour boiling water over the aromatics, then either drink hot as tea, or allow to cool completely. Once cool, I chill the infusions and keep in a flask.
GINGER Revitalise your senses with a cup of refreshing tea made with freshly peeled and sliced ginger. A whole thumb is adequate for two in a teapot. This infusion helps aid digestion and can be enjoyed with meals. It will perk you up when you’re feeling under the weather, too.
Project cooks: ambitious Australian lockdown dishes from laksa to labneh
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Project cooks: ambitious Australian lockdown dishes from laksa to labneh
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Bánh xèo - Vietnamese sizzling crêpes with prawns
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