ream and milk. Add chopped mint leaves. Heat to a boil. Remove
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
n chocolate chips and chopped mint. Form dough into a disc
).
Add onions, parsley, mint, oregano, garlic, olive oil, rice
ccording to the package directions, using broth instead of water. Add
errano peppers and the 25 mint leaves to the Fava beans and
In a small sauce pan, combine mint leaves, corn syrup and lemon juice.
In a cup, blend water and cornstarch until smooth, add to mint mixture, stir well.
Over medium heat, cook mixture, stirring constantly until mixture thickens and bubbles.
Strain sauce, stir in 1 drop food coloring (if using).
Serve with cooked lamb.
Coarsely chop the mint leaves and put them in a
ine a basket with the fresh mint leaves.
Pour dip into a
In a bowl add the liver, olive oil, mint leaves and ginger.
Allow to marinate in a refrigerator for about 20 to 30 mins.
Remove from the refrigerator and add salt as per taste (Avoid adding salt while marinating as it dries the liver).
Heat a skillet and add the marinated liver along with the marinade and cook on medium heat till the liver turns light pink from a dark maroonish hue.
garnish with fresh mint leaves and serve with multi-grain bread or a stand alone appetizer.
along with the cilantro and mint leaves. Set aside.
Heat the
ce cubes, place one whole mint leaf in each ice cube
Combine chopped mint, ginger and honey in medium bowl; add boiling water and allow to steep for 30-40 minutes; strain into 4-cup glass measuring cup, pressing on solids to extract liquid; add lemon juice and enough cold water to measure 4 cups total.
Fill glasses with ice cubes; add lemonade; garnish with mint leaves and fresh lemon slices.
Note: If you like to 'tipple' (I know I do:-)), spike this with some vodka!!!
NOTE: for a more Asian flare, use a little bit less butter and add some toasted or regular sesame oil. If using frozen snow peas, thaw first.
Melt butter over medium heat and lightly brown the slivered almonds.
Add snow peas, fresh mint and 2 tablespoons water.
Cover pan and cook 2-3 minutes or just until snow peas are crisp-tender.
Season with salt and pepper to taste.
Reserve 4 mint leaves for garnish. Place the remaining mint leaves and lime cordial into the container of a blender, and process until mint is finely ground. Stir in the club soda. Serve in tall glasses over ice. Garnish with fresh mint leaves and lime slices.
Finely chop mint leaves; an easy way to do
Peel squash and cut into circles.
Cook squash until tender (do not overcook).
Combine squash, mint leaves (fresh only) and white vinegar.
Chill for 3 hours.
Serve with crusty Italian bread for dipping.
he chops marinate, prepare the mint sauce. Place the marmalade in
Mix the first four ingredients together well.
(I used a hand mixer).
Leave in the refrigerator for a few minutes to set.
Garnish with fresh mint leaves.
Serve with fresh fruit.
Spread softened ice cream into the pie crust.
Freeze 1 to 2 hours.
Let stand at room temperature 15 minutes before serving. Garnish with chocolate curls and fresh mint leaves, if desired.