minty recipies please

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stompy

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minty recipies please
« on: May 16, 2006, 11:58 »
Hi guys, has anyone got any recipies for mint tea :?:

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Heather_S

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minty recipies please
« Reply #1 on: May 16, 2006, 12:46 »
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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Lesley Jay

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minty recipies please
« Reply #2 on: May 16, 2006, 13:22 »
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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stompy

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minty recipies please
« Reply #3 on: May 16, 2006, 15:56 »
Thanks for those sites guys, i'm a bit spoilt for choice now 8)

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Jake

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minty recipies please
« Reply #4 on: May 31, 2006, 12:00 »
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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pixieface

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minty recipies please
« Reply #5 on: July 09, 2006, 11:56 »
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.........
Trying to be green and as self sufficient as possible...........

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GrannieAnnie

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minty recipies please
« Reply #6 on: July 09, 2006, 20:46 »
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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james419

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courgettes
« Reply #7 on: July 10, 2006, 11:44 »
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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Fafafifi

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minty recipies please
« Reply #8 on: July 10, 2006, 14:00 »
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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John

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Re: courgettes
« Reply #9 on: July 10, 2006, 15:11 »
Quote from: "james419"
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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james419

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minty recipies please
« Reply #10 on: July 10, 2006, 15:23 »
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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noshed

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minty recipies please
« Reply #11 on: July 20, 2006, 15:29 »
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.)
Self-sufficient in rasberries and bindweed. Slug pellets can be handy.

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hayles62

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Mint
« Reply #12 on: August 05, 2006, 19:58 »
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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wellingtons

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Try replacing basil ...
« Reply #13 on: August 06, 2006, 17:56 »
... 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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tetley

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minty recipies please
« Reply #14 on: August 11, 2006, 12:25 »
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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