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Cooking with mint

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gardengnome

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Cooking with mint
« on: July 10, 2011, 18:22 »
I've got rampant mint growing in my allotment and, after a busy week without any weeding, was shocked to find loads of it all over the place!  >:(
 
So I've decided to make use of it... any suggestions?

I made some mint lemonade earlier today and I've soaked some in alcohol to make a mint liqueur... any other ideas? :)
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Yorkie

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Re: Cooking with mint
« Reply #1 on: July 10, 2011, 18:23 »
Put it with chocolate to make a dessert?

Probably freezable.

The thing is, it's such a potent flavour that you don't want much of it at once!
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gardengnome

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Re: Cooking with mint
« Reply #2 on: July 10, 2011, 18:26 »
Freezable, I hadn't thought of that! :)
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arugula

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Re: Cooking with mint
« Reply #3 on: July 10, 2011, 18:38 »
Yes you could freeze it in ice cubes or dry it, that's even easier. ;)
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GrannieAnnie

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Re: Cooking with mint
« Reply #4 on: July 10, 2011, 18:42 »
mint sauce, mint jelly?

And yes it does freeze well.  Do it in small quantities though!  :lol:
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arugula

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Re: Cooking with mint
« Reply #5 on: July 10, 2011, 18:49 »
Do you have new potatoes, you can garnish them with mint or put some leaves in the cooking water.

Tabouleh where "burghul" is bulgur wheat or couscous or probably even quinoa, but I have not tried it with quinoa. I make this a lot during the summer with all the fresh ingredients available. :)

Mint ice cream.

Mint julep. :D
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tosca100

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Re: Cooking with mint
« Reply #6 on: July 10, 2011, 19:11 »
Marries well with strawberries, beetroot and courgettes. Makes a nice tea with fresh grated ginger. :)
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gardengnome

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Re: Cooking with mint
« Reply #7 on: July 11, 2011, 10:46 »
Mmmmm thanks all!  I've frozen some of it.  I like the sound of the mint ice cream, so I might do that.  I might just try adding it to different things and see what happens!
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cheshirecheese

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Re: Cooking with mint
« Reply #8 on: July 11, 2011, 12:38 »
It's lovely mixed with sliced strawberries, and also mixed into home-made strawberry ice cream.  Also, chilled cucumber and mint soup is a refreshing summer starter.
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lazza

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Re: Cooking with mint
« Reply #9 on: July 11, 2011, 14:04 »
We use most of ours in mint tea; especially when it's hot, it's wonderfully refreshing. The method below is loosely based on mint tea you get a lot in north africa...

Put 20-25 large mint leaves into a 4-5 cup teapot with 2-3 teaspoons of plain green tea and fill with hot water (should not be boiling for best results, but cooled from boiling in the kettle for 1-2 minutes). Brew for 2-3 minutes before pouring. To serve, add a small sprig of mint to each cup (4-5 leaves), pour over the tea, and serve with a teaspoon of sugar per cup!

Delicious!!!
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lazza

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Re: Cooking with mint
« Reply #10 on: July 11, 2011, 14:09 »
Oh, and don't forget mojito cocktails :)

(And, in fact, you can make a good sorbet with by making a sugar/water/lemon juice/mint syrup, and adding a few dashes of rum or vodka before freezing).
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Janeymiddlewife

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Re: Cooking with mint
« Reply #11 on: July 17, 2011, 10:59 »
Nice with fresh pineapple, if you crush it with sugar and sprinkle on top, also nice crushed with sugar or in a blender then mixed with icecubes & water on a hot day
I really MUST go & do some ironing.....
btw GG, if you don't dig it out, you'll have 10 times the amount next year :blink:
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fisher

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Re: Cooking with mint
« Reply #12 on: July 17, 2011, 11:12 »
You can make it into mint jelly with apples to set it.  nice with your roast lamb!!
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