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mint

If you're looking for a sign that you should just quit Lent altogether, then this is it.

Yep, it might only be the first day, but when you get a load of these new Cadbury's bars, we're not sure will power will stop anyone from shoving these things into their mouths.

The chocolate comapny has just launched *drum roll please* a Dairy Milk Mint Oreo flavour and a Dairy Milk Peanut Butter Oreo flavour. 

Cadbury launch peanut butter and mint Oreo bars and we're dribbling

YUM. 

Brand Manager at Mondeléz International, Joanna Dias, said: "We are delighted to add these two sumptuous new flavours to the classic Cadbury Dairy Milk Oreo, giving chocolate lovers even more ways to enjoy their favourite treat.

Cadbury, peanut butter, Oreo bars, Oreo bars

"Tasty and irresistible, the peanut butter variant will appeal to those who love the current peanut butter trend, while the delicious mint flavour will no doubt delight those who love a classic combination".

Keep a look out for them as they will be in all major shops nationwide (then stash them in your room until Lent is over).

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What better way to make the most of warm days ahead, then with some chocolate mint macaroons. The recipe for this French treat may be long, but the results are worth it.

What you’ll need:

  • 165g almond flour
  • 165g caster sugar
  • Pinch of salt
  • 150g granulated sugar
  • 4 eggs
  • ½ tsp. tartar cream
  • 4-6 drops green food colouring
  • 235ml cream
  • 2 tbsp. light corn syrup
  • 11 ounces semi-sweet chocolate, chopped
  • 1 tbsp. unsalted butter
  • 1 tsp. peppermint extract

What you’ll need to do:

  1. Line baking sheets with parchment paper and set aside.
  2. Sift almond flour, caster sugar and salt a bowl and then set aside.
  3. Whisk together granulated sugar, egg whites and tartar cream by hand to combine. Then with an electric mixture whisk for ten minutes, until the mixture is meringue is glossy with stiff peaks.
  4. Then add the dry mixture to the egg white mixture and fold using a large spatula until both mixtures are smooth and shiny. Fold in food colouring into the new mixture. The batter should be nicely firm and drip slowly from the spatula.
  5. Transfer the batter to a pastry bag fitted with a ½-inch round tip and pipe one-inch rounds on prepared baking sheets. Rap bottom of each sheet with hand to release trapped air.
  6. Let stand at room temperature for at least 30 minutes. Check for slight crust to form – macaroons should not stick to finger when lightly touched.
  7. Preheat oven to 110°C. Bake one sheet at a time for 15 minutes, rotating halfway through.
  8. Increase temperature to 180°C and bake for an additional 9 minutes.
  9. Let macaroons cool on sheets for 2-3 minutes and transfer parchment sheets to a wire rack to let cool completely before filling. Use an offset spatula to remove from sheets.
  10. Now it’s time to work on the ganache (sauce between the macaroon shells). Place chopped chocolate in a medium heat safe bowl and set aside.
  11. In a small saucepan, bring cream, corn syrup, and pure mint extract to a boil over medium high heat.
  12. Remove from heat and immediately pour over the chocolate. Allow chocolate to sit for two minutes before stirring until smooth. Add butter and stir until fully incorporated and the chocolate is shiny.
  13. Allow to cool to room temperature, stirring occasionally. Transfer ganache to a pastry bag fitted with a ½-inch round piping tip.
  14. Pair together shells of like size and shape before starting to fill.
  15. Pipe a generous layer of ganache on the flat side of half of the shells and sandwich with the matching shells flat side down.
  16. Store in an airtight container in the fridge for up to three days.
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This ice-cream recipe is not only easy to make, but doesn’t even require an ice-cream machine. Yay!

What you’ll need:

  • 235ml heavy whipping cream
  • 1 can sweetened condensed milk
  • 100g chocolate chunks
  • 1/2 tsp. peppermint extract
  • 1/2 tsp. vanilla extract

What you’ll need to do:

  1. Mix the condensed milk, chocolate chunks, and extracts in a small bowl. Set aside.
  2. Whisk your heavy cream in the bowl with an electric mixer until soft peaks form. Gently fold your whipped cream into your condensed milk mixture.
  3. Pour this into an airtight container and transfer to your freezer. Allow to freeze 6 hours, or overnight.

 

 

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We may be halfway through the summer months already, but that doesn’t mean you can’t cool down with some ice tea. Here are five delicious ice-teas that you need to try.

Mint Lemonade Ice Tea
It’s easy to prepare, and the best part is you don’t have to be that strict on the amounts of mint and lemon for each glass.

Black Tea Lemonade
Perfect for the caffeine addicts out there. This ice tea is strong in flavour, but also gives you the kick you need to get through the day.

Lime Mint Ice Tea
Not that different from mint lemonade, and it’s perfect for those gorgeous summer evenings.

Smooth Ice Tea
Your basic cup of tea but it’s probably best to swap the milk for some ice with this one.

Ginger Ice Tea
A drink that’s perfect for summer and winter. You can transform this cool beverage into a hot drink by swapping the ice for some milk. Mmmm delicious.

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Garlic, yoghurt, lemon and fresh mint make a delish dip to serve with pitta bread, crisps, crunchy carrots or your favourite kebab.

And the recipe couldn’t be simpler!

What you’ll need:

  • 2 garlic cloves
  • Salt, to taste
  • 300g natural yoghurt
  • 1 lemon juice only
  • small handful mint leaves, chopped

What you’ll need to do:

  1. Crush the garlic with a little salt in a pestle and mortar to make a paste.
  2. Add the yoghurt and lemon juice and stir well. Stir through the mint. And it’s ready to serve!
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