View allAll Photos Tagged freshmint
The fresh grassiness of a sprinkle of chopped chives over soup, the robust earthy flavor of fresh thyme leaves on roasted vegetables, and the heady aroma of just-picked mint in your tea are just a few of the reasons it’s easy to fall in love with cooking with fresh herbs. Fresh herbs offer us good looks, great flavor, and intoxicating scents….
For the full story and more images please visit my food & photography site: Gourmande in the Kitchen
Cursos on-line
© Angie Ravelo Photography
You can visit my Flickr Profile to find the links to my sites. Blogs, FB, Twitter, etc.
No comments please just sharing.... Pat and Grace made me do it...LOL
Pastitchio is a dish we cant do without on our big events,
I made this for Easter,
It is totally different from any other recipe,
Because my of my background as pastry chef I incorporated a technique
using a pate choux as I do in pastry making with the only difference on this
I use clarified butter and double the normal egg contents,
The mix for the cream has 4 types of Greek cheeses nutmeg milk and 40% whipping cream
poured on top and baked for 45 minutes at 375F on a commercial oven,
the last 15 minutes I graded Kefalotyri on top and raise the temperature to 400F,
bake for 15 more minutes,
The middle has Chop meat cooked separately.
It is 4" in hight and 2" closer to heaven.... at least thats what everyone says when they eat it.
This lovely dessert followed our fresh lobster, orange and avocado appetiser and a main course of Eggs Benedict. A delicate meringue filled with a light chestnut mousse, it was the perfect finale to our Easter brunch!
INGREDIENTS:
Crust:
1 3/4 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
Filling:
3 packages (8 oz each) cream cheese, softened
1/4 cup sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons grated orange peel
1 can (8 oz) crushed pineapple in juice, drained, juice reserved
Glaze:
Reserved 1/2 cup pineapple juice
2 teaspoons cornstarch
1/4 cup sugar
Garnish:
1 can (8 oz) crushed pineapple in juice, drained
1 jar (24 oz) refrigerated sliced mango, drained, chopped
Fresh mint leaves, if desired
DIRECTIONS:
1. Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake 8 to 10 minutes or until set.
2. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust.
3. Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
4. In 1-quart saucepan, mix reserved pineapple juice plus enough water to equal 2/3 cup, cornstarch, and sugar. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.
5. In large bowl, toss glaze with pineapple and mango. Spoon onto top of cheesecake. Garnish with mint leaves.
What better way to spend Mother's day with your family and having a lovely meal with yummy desserts... I hope you all had a lovely day today... ☕
p.s. I will catch up as soon as I can... ♡
| website |
| shop |
Thank you so much for stopping by and your kind comments... ;-)
© ggcphoto - Gregoria Gregoriou Crowe Photography. All rights reserved.
I've updated the recipe for the lemon version of this cake on my gourmet webzine to include instructions for making this lime version.
INGREDIENTS:
1 cup vanilla soymilk
2 cups Cascadian Farm® frozen organic unsweetened strawberries, partially thawed
1/3 cup orange juice
2 tablespoons sugar
Sliced fresh strawberries, if desired
Fresh mint sprigs, if desired
DIRECTIONS:
1. In blender or food processor, place soymilk, frozen strawberries, orange juice and sugar. Cover; blend on high speed about 30 seconds or until smooth.
2. Pour into 3 individual serving bowls; top with sliced fresh strawberries and mint.
Quality prints, greeting cards and much more can be purchased at >> kaye-menner.artistwebsites.com/featured/fresh-mint-by-kay...
Photograph of lovely fresh mint growing in my garden.
[From Wikipedia]
Mentha (also known as mint, from Greek mÃntha, is a genus of plants in the family Lamiaceae (mint family). The species are not clearly distinct, and estimates of their number vary from 13 to 18.
Hybridization between some of the species occurs naturally. Many other hybrids, as well as numerous cultivars, are known.
The genus has a subcosmopolitan distribution across Europe, Africa, Asia, Australia, and North America.
Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. The leaves are arranged in opposite pairs, from oblong to lanceolate, often downy, and with a serrated margin. Leaf colors range from dark green and gray-green to purple, blue, and sometimes pale yellow. The flowers are white to purple and produced in false whorls called verticillasters. The corolla is two-lipped with four subequal lobes, the upper lobe usually the largest. The fruit is a nutlet, containing one to four seeds.
While the species that make up the Mentha genus are widely distributed and can be found in many environments, most grow best in wet environments and moist soils. Mints will grow 10–120 cm tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, some mints are considered invasive.
~ Handmade texture available for use in your artworks with creative commons license ~
~ Do not re-distribute in ANY WAY ~
~ Please do not use to create your own stock ~
~ Please credit me if used with a link back to this texture or my photostream ~
~ I would love to see what you have done, if you would like to put a small size sample in my comments, thanks & have fun~
~ Please add your artworks to my group here ~
==================
Like me @ [ Facebook ]
==================
Mint is easy to grow and quite common in allotment gardens, pick a few leaves and add boiled water. Great pick me up.
A Friday with PEACE to all of us!
Uma sexta-feira de PAZ!
Flamengo district, Rio de Janeiro, Brazil.
Tiny, flavouful bites of minced lamb,chockful of fresh mint,coriander, and Moroccan spices, on a bite of herby couscous. Served with a teensy fork in small, assorted verrine glasses. 36 of them!!!
More little Lamb Kofta verrines ... part of a Finger Food Cocktail Party I organised for Dad's 80th Birthday.
A refreshing twist on a classic, this photograph captures a non-alcoholic "Moscow Mule" mocktail served in the traditional, signature copper mug, likely enjoyed while exploring the dynamic food scene of Portugal. The iconic copper vessel, known for keeping drinks perfectly chilled, is filled with a unique beverage topped with a thick, creamy white foam or yogurt-style topping. This adds an unexpected textural element to the classic ginger and lime profile.
Crowning the drink is a bright sprig of fresh mint, providing a pop of color and aromatic freshness against the rustic, oxidized copper. The close-up shot beautifully highlights the contrast between the cold metal, the smooth white foam, and the green garnish. In the soft-focus background, the warm tones of brick and wooden chairs suggest a cozy, stylish Lisbon restaurant, making this refreshment a perfect complement to a sophisticated lunch or dinner.
Kickin' back in my orange urban cowboy boots at the Rx lounge while waiting for my scrips. Market & 15th, Walgreens, San Francisco.
Thank you, dear friends, for all the lovely comments and group invitations, and most of all for your friendship and inspiration! ...Epi
Je vous remercie, mes chers amis, pour toutes vos belles observations et invitations de groupe, et surtout pour votre amitié et votre inspiration! ...Epi
Have a look at the right end of the log - there's a little bunny hiding there :->
Jetez un petit coup d’œil à l'extrémité droite du tronc d’arbre - il ya un petit lapin caché là :->
