Use mint in new ways
• Add chopped mint leaves to scrambled egg or an omelette towards the end of the cooking process.
• Shred mint into thick Greek yoghurt and drizzle with honey.
• Liven up a fresh beetroot and red-onion salsa with chopped mint leaves.
• Shred mint into thick Greek yoghurt and drizzle with honey.
• Liven up a fresh beetroot and red-onion salsa with chopped mint leaves.
• Pound sugar crystals and a handful of fresh mint leaves, and use to coat the rim of a mint-julep glass.
• Crush mint and combine with softened butter. Slather over caramelised mango slices and top with crème fraîche.
• Crush mint and combine with softened butter. Slather over caramelised mango slices and top with crème fraîche.
• In a small bowl, whisk together vinegar, mustard, sugar, salt and pepper. Slowly whisk in a little olive oil then add chopped mint and generously drizzle over fine green beans and snap peas.
• For the sweetest mint candies, bring granulated sugar and water to a boil then add a few drops of peppermint extract and powdered sugar. Spoon droplets onto wax paper and allow to set.
• Freeze fresh mint leaves with water in an ice tray and serve in funky cocktails.
• For the sweetest mint candies, bring granulated sugar and water to a boil then add a few drops of peppermint extract and powdered sugar. Spoon droplets onto wax paper and allow to set.
• Freeze fresh mint leaves with water in an ice tray and serve in funky cocktails.
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