Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: stompy on May 16, 2006, 11:58
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Hi guys, has anyone got any recipies for mint tea :?:
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http://www.recipezaar.com/44063 just replace the word quart with the word litre and 1 cup of sugar is about 250g normal granulated sugar. Obviously you can scale it down quite a lot and you do dilute the resulting brew down.. this is an iced mint tea. Otherwise I'd just stuff a teapot full of clean mint still on the stems, pour boiling water over and let brew for at least 5 minutes. Stir. pour.
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There is a recipe for Moroccan Mint Tea at www.riverford.co.uk and there is a different one at www.deliaonline.com called Debbie Owens Iced Tea. If you have loads of mint then take a look at www.uktvfood.co.uk they have lots of recipes using mint. Just put mint into the recipe search.
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Thanks for those sites guys, i'm a bit spoilt for choice now 8)
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Ray Mears freezes a mint leaf in an ice cube of birch sap and drops it into a good single malt.
Never tried it but would love to, you'd need to drink a lot to use up your mint crop though.
Edit: Mint is very good in pasta salad on a hot day.
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Make mint sauce with it. Put the mint into a large glass and chop at it with scissors, then add a teaspoon of sugar and enough vinegar to cover the mint, allow to stand for about 20 minutes before using, if there is any left or you have a large amount of mint put it into a lidded jar and store in the fridge for use when you need it. try to use a lid with a ring inside, vinegar can rust through tin.........
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I made 2 big jars of mint sauce a month ago, usually lasts OH all year, but his son came last week and I gave them both to him. He loves Mint sauce, eats it with EVERYTHING!!! not just lamb. It'll only last him a few weeks bless him
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Hi there
please could anyone tell me what to do with all my cougettes.
I have blanched and frozen some made soup and am about to make ratatouie( can't spell!!!!)
Ta
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The best mint tea i had was in the desert in Egypt. You could do this up the allotment and pretend you are surrounded by sand instead of potato plants (or weeds in my case).
You need a metal teapot. Make a small camp fire. Fill the teapot with mint and then cover with water. Put it on the camp fire and heat it up. When its boiled then you add sugar to the pot if you take sugar - in Egypt this equated to 2 handfuls. Then pour into tea glasses/cups and enjoy!
The camp fire gave the tea a smoky sort of flavour too.
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Hi there
please could anyone tell me what to do with all my cougettes.
I have blanched and frozen some made soup and am about to make ratatouie( can't spell!!!!)
Ta
I second that - one plant is enough for a family.. four plants for the entire village!
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Hi there
I am sorry I think I Posted on the wrong place!
I would still like some ideas if possible- I have a mound of courgettes on the kitchen table waiting for me! Would they keep in a dark cool cellar?
Thank you
Ruth James419'sOH
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I'm going for chutney. Also there's a recipe for marrow and ginger jam which looks good. (Blink and a courgette becomes a marrow.)
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Chop a handfull up and chuck it in any minced lamb dish It's lovely.
I also wash it fresh and freeze it then smash it up with a mallet so it takes up less room in the freezer then use it all year.
Try also covering with vinegar and leaving a few days the sling a little in a bolognese you'd be surprised how nice it is, just a couple of table spoons though when serving 4 or 5.
I like to infuse a couple of leaves when making jelly, gives Vodka jelly a nice little edge too, naughty and very, very nice.
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... with mint in your usual tomato sauce for pasta. Works really well.
The best mint tea is a handful of leaves in a cut of hot water. That's how it's done in Egypt and Tunisia.
Another idea is to grind mint leaves up with caster sugar, which basically gives you green minty sugar, fabulous with acidic fruit like pineapple.
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hi there......has anyone made mint jelly?...if so, how would I go about it please?....i like mint sauce, hubby likes mint jelly..i like apple crumble, hubby likes apple pie... i like rice pudding, hubby like macoroni pudding!!!! who should i aim to please? :lol:
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hi there......has anyone made mint jelly?
Try googling 'mint jelly recipe'. Try this one http://www.kraftfoods.com/recipes/JamsJelliesPreserves/Savory/CERTOMintJelly.html
As for the courgette glut, take the marrow-sized ones and place them on the compost heap (save the seeds if you wish). Take the courgette-sized ones and give them to your neighbour. Then remove the finger-sized ones from the plant, and steam them gently for 5 minutes or so, and lo! there you have baby vegetables. £25/kg at Borough market; glut problem solved.
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Here's a recipie i found for mint jelly, seems like a lot of work though, why not just chop up lots of mint, put it in the biggest jug you can find, throw in a handful of sugar and cover it with bacardi...leave it to infuse for a couple of hours and pour it over crushed ice. mmmm vive le Mojito as Che Guevara might have said (but didn't!)
INGREDIENTS: Cooking apples - 2.3 kg (5 lb), Water - 1.1 litres (2 pints), Fresh mint - a few large sprigs plus 6-8 tbsp chopped, Distilled malt vinegar - 1.1 litres (2 pints), Sugar.
COOKING: 1. Remove any bruised or damaged portions from the apples and roughly chop them into thick chunks without peeling or coring. Put them in a preserving pan with the water and the mint sprigs. Bring to a boil, then simmer gently for 45 minutes, until the fruit is soft and pulpy. Stir from time to time to prevent sticking. Add the vinegar and boil for a further 5 minutes.
2. Spoon the apple pulp into a jelly bag or cloth attached to the legs of an upturned stool, and leave to strain into a large bowl for at least 12 hours. Do not squeeze.
3. Discard the pulp remaining in the jelly bag. Measure the extract and return it to the pan with 450 g (1 lb) sugar for each 600 ml (1 pint) extract.
4. Heat gently, stirring, until the sugar has dissolved, then boil rapidly for about 10 minutes. Test for a set and, when the setting point is reached, remove the pan from the heat. Skim the surface with a slotted spoon.
5. Stir in the chopped mint. Allow to cool slightly, then stir well to distribute the mint. Pot and cover the jelly.
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:lol: thanks for the recipe...it does look like alot of work!!! i think i might have to wait until a return trip to england :oops: and go to the supermarket or my hubby will have to make do with mint sauce.....
but the bacardi recipe looks good, I might just have to try that!!....I don't know what this says about me, but I seem to be preserving all our fruit in alcohol 8)