ompletely. Once cool, fold in mint. Season. Transfer to a serving
Stir heavy cream, sweetened condensed milk, milk, mint extract, vanilla extract, and chocolate chips in a bowl until evenly mixed.
Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.
MEASURE the dry CHAPATI RECIPE ingredients first into large bowl
prinkling with coarsely chopped chocolate mint candies makes this already incredible
To make the Mint Simple Syrup, bring the sugar
ide yet.
To prepare mint mousse: In the microwave melt
Place the tea, mint extract or mint leaves, and sugar, if desired, in a teapot. heat the water to a boil and pour the water into the teapot. Let the tea brew for 3 to 5 minutes, depending on your taste. Strain or pour the tea into a cup. Garnish with a fresh mint sprig.
NOTE: You can also mix fresh or dried mint leaves with the Gunpowder tea before brewing--1/2 teaspoon of each works best. Then omit the mint extract from the recipe.
n this recipe.
Garnish with chopped cilantro or mint. Serve
tew (no liquid). Stir in mint.
Cut the stem ends
ome avocado cream on a Homemade Tortilla. Top with 3 pieces
Whisk together all ingredients until blended.
Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.
Preheat outdoor grill to high. Brush lamb with melted butter or oil and season well. Cook for 2-3 minutes each side, until cooked to your liking.
Whisk mint and cayenne pepper into warm Hollandaise sauce.
Toss together hot potato halves and parsley.
Serve lamb with potatoes and drizzle with mint Hollandaise.
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
aper-lined baking sheet. Scatter mint on a second large parchment
our half and half and mint leaves into the top of
iquid and proceed with the recipe as directed. The amount of
nd not too runny.
Homemade Mayonnaise:
Put the eggs
Serve soup with a few mint leaves on top as well
5 minutes. Cool.
Prepare mint icing: Soften margarine. Add salt
Bring 4 cups water and the sugar to a boil, stirring. Add the ginger and cook for 1-2 mins. Place the lime zest and orange zest in a pitcher and mix in the lime juice. Pour in the hot ginger syrup then leave to cool at room temperature.
Place the pitcher in the fridge and chill for 1-2 hours. Pour the ginger beer through a fine sieve. Serve the ginger beer over ice and garnish with mint. Serve.