Category Archives: mint

Recipe: Boozie Smoothies

A Boozie Smoothie
A Boozie Smoothie

Ingredients;

1 banana
2 large handfuls of ice cubes
300g fresh strawberries
100ml Malibu or white rum
100ml pineapple juice
Sprig of fresh mint

Serves 4


Boozie Smoothies (as the name suggests) are smoothies that contain alcohol and are great as a relaxing cool fresh drink on a summer’s evening or to go with a barbecue. What’s more they are really easy to make, so long as you have a blender that is strong enough to crush ice, if not they can be a bit physical 😉

First up you’re going to need to core the strawberries, once this has done load your blender, ice on the bottom then the banana, followed by the strawberries and finally the Malibu (coconut rum) or white rum and the pineapple juice.

Whizz it all together in the blender until the ice has been crushed and all the ingredients have been mixed together, then serve topped with a sprig of fresh mint.

If your blender won’t crush ice, then you will need to crush the ice separately and stir it into the rest once blended. The best way I’ve found to crush ice (apart from in the blender) is to place it in a plastic bag and wrap this up in a towel, then beat it with a rolling pin/baseball bat/cricket bat until it gets to the consistency that you require.

You can substitute pretty much any fresh fruit for the strawberries and you can substitute orange juice for the pineapple, I’ve made these with grape and kiwi, mango, passion fruit and because you are using the banana to “thicken” the smoothie you can use any citrus fruits you fancy as well.

Of course you can also leave out the alcohol so the under 18’s can enjoy these smoothies as well.

So experiment and have fun with them, just be careful not to have to much fun, remember always drink alcohol responsibly 😉

Recipe: Minty Pea Pasta

Minty Pea Pasta
Minty Pea Pasta

Ingredients;

Pasta for 4 – I used fresh spaghetti
1 onion, finely diced
2 large handfuls of peas
1/2 cup butter, softened
A large handful of fresh mint leaves, finely chopped
1/2 teaspoon dried mint
1 tablespoon lemon juice
1 teaspoon paprika
Large pinch of salt

Serves 4


In a bowl mix the butter, lemon juice, mint (fresh and dried), salt and paprika until well blended. I’ve found it’s best to soften the butter first, about 10 seconds in our microwave on it’s lowest power setting does the job, although in the recent heat just leaving the butter out of the fridge for about an hour has the same effect. Once mixed pop it in the fridge while the rest is being prepared.

Next you’ll need to prepare your pasta. If you’re using dried pasta follow the instructions on the packet. Alternatively you can use our fresh pasta recipe for this, I just used the spaghetti cutter that came with our pasta maker instead of a knife for the tagiatelle described in the recipe. This recipe works great with any pasta so use your favourite.

The pasta needs to be just ready when you complete this next stage so timing is important. Thankfully this next step is pretty easy 😉

Now add about half the butter mixture to a frying pan on a medium high heat and when it has melted add in the onion and fry until they start to soften. Now add the peas and a little of the pasta water and let this cook the peas for 2-3 minutes.

Drain your pasta, then add the contents of the frying pan to the pasta and toss this over a medium heat. Add the remaining butter mixture and continue to toss the pasta until it has melted completely. Then you’re ready to serve.

Recipe: Clearing out the bits salad

Clearing out the bits Salad
Clearing out the bits Salad

Ingredients;

4 romain lettuce leaves
2 slices of chorizo
Small handful of mangetout
Small handful of sweetcorn
Some fresh thyme
Some fresh mint leaves
Small handful of dry roasted onion
Parmesan cheese
Vinaigrette dressing

Serves 1

Line

This isn’t so much a recipe as a way of thinking, the ingredients are completely flexible, depending on what you have available. So to start with, have a look in your fridge, presses and the garden (if you grow your own) to see what’s available.

In my case, there were some romain leaves, chorizo, parmesan, sweetcorn and mangetout in the fridge. Some dry roasted onion and vinaigrette dressing in the press and finally some fresh thyme and mint in the garden.

Once you’ve assembled your ingredients simply tear the romain leaves and chorizo slices onto a plate or salad bowl. Next, throw the mangetout over the top and scatter some sweetcorn.

Then finely chop the mint leaves and pick the thyme leaves, then sprinkle over the top. Take a few very fine slices of parmesan and crumble them over the rest. Sprinkle some dry roasted onions over and finally, drizzle some vinagarette over the lot to finish.

If you don’t have any vinegarette made up, simply drizzle a little extra virgin olive oil and balsamic vinegar over the salad to dress it.

It’s a great way to use up those odds and ends before they go off.

In the past I’ve used peppers, ham, chicken, turkey, salami, beansprouts, tomatoes and all manner of fresh herbs just because they were there. One of my favourite herb combinations I discovered by accident while making a salad in this way, fennel and mint, try it with a lemon or lime juice vinaigrette 😉