shallots

Allegra's is a punchy mixture of garlic, lemongrass, ginger, lime leaves, coriander, chillies and shallots, which is briefly stir-fried to release the flavours before being fatally diluted with the aforementioned coconut milk and water.

How to cook perfect tom yum soup 2012

Add the sugar and continue to cook until the shallots are a deep golden color, about 3-4 minutes.

Archive 2008-10-01 roopa 2008

Add the sugar and continue to cook until the shallots are a deep golden color, about 3-4 minutes.

Cherry Tomato and Caramelized Shallot Galette roopa 2008

Kunjulli is Malayalam (language of Kerala) for "shallots".

Archive 2007-04-01 Nupur 2007

This 10-minute recipe was adapted from moules marinière, a French classic that calls for a healthy pat of butter, a glug of white wine and a handful of aromatics such as garlic, shallots and herbs.

Steamed Mussels With Celery Leaves 2012

The three-course lunch was pleasantly grown-up with kids preparing chicken breasts, fresh asparagus and shallots for a risotto or biscuit dough to their respective abilities.

Kids in the kitchen 2011

Particularly ironic since I've just been roasting several bulbs of the stuff with shallots, celery, garlic and shell-on king prawns for the most gorgeous and pungent fish soup for tomorrow night.

Quick crossword No 12,709 2011

I don't even want to go anywhere near the different naming conventions of spring onions, shallots and their variations. * shudder*

Use Your Freezer Efficiently To Save Money (and Food) | Lifehacker Australia 2009

When my mother is cooking, she stays true to Julia Child's classic recipe, in which sautéed shallots and breadcrumbs are added to the foie gras for the prune stuffing, but I prefer using a mousse of foie gras—it produces a slightly lighter well, relatively speaking prune and shaves off a bit of the prep time.

Stuffed, Stuffed Goose Aleksandra Crapanzano 2011

Nicky Loh for the Wall Street Journal Malcolm Lee's spice paste includes lemongrass, galangal, turmeric root, shallots, garlic, shrimp paste, dried chilies and candlenuts.

In Malcolm Lee's Kitchen 2011