then bring it to a boil and add the mint leaves and immediately shut off the heat and add the salt. 3. Your mint sauce is ready. This sauce keeps well if you pack it in a sterilised, screw top bottle ...

Mint grows so freely that once you know the trick you never need buy mint sauce again. Blanching the mint with boiling water helps to dissolve the sugar and to keep the colour in the mint leaves.

In another bowl, mix together the remaining 3 tablespoons oil, vinegar, honey, vincotto, mint, and Worcestershire sauce. When the zucchini reaches room temperature, place a spoonful of the ricotta ...

Make your yoghurt and mint sauce just before you are ready to serve. Wash and finely shred the mint leaves, discarding the stalks. Combine the chopped herbs with all the other ingredients in a bowl.

Serve in flatbreads with salad and the mint sauce. Here is a great chapati recipe to serve it with. Preheat the oven to 180C/160C Fan/Gas 4. Put the lamb mince in a large bowl. Add the onion and ...

Let wings marinate in the refrigerator at least 12 hours. Make the yogurt mint sauce: Combine all ingredients in a blender and purée until smooth. 30 minutes before cooking, remove wings from ...

For cooking the pasta follow the instructions on the cover. 3. Tip: Put the pasta only when the water is boiling well. Do not add oil as the boiling water is good enough. 4. Once cooked always reserve ...