View allAll Photos Tagged minting
Royal Canadian Mint
18 March 2015 - Moncton, NB, Canada
Canada Soccer Daniel St-Louis
FIFA Women's World Cup Canada 2015 collector series launch
Mayor George LeBlanc, Josée Bélanger, Nkem Ezurike, Robert Goguen, Kirk MacCrae
Garden Harvest Supply has a variety of Mint plants for sale. Each Mint plant is guaranteed to arrive alive and ready to plant.
I took this photo by focusing on the mint leaves I had placed in the drinking glass which caused a fish eye effect on the fork and the leaves. I have not used the altering options on Flickr or my camera to create this image.
Fresh mint, lime wedges, strawberries, vodka into a shaker with ice. Muddle and pour into glass. Garnish with mint leaf. For light bubbly, add sparkling water. A refreshing, sweet, minty drink. Perfect for a hot summer evening.
Baby & Family Photography
·Add: Số 10 Ngõ 29 Thụy Khuê, HN
·Page: facebook.com/mintstudiovn
·ĐT: 0438472574 • Hotline: 0904219290 | 0902180074
Mint Merelani Garnet (Merelani, Tanzania). 1.52ct, 7.18x7.18x4.52mm.(Gro686)
The design is called "Trixie" by Fred Van Sant.
on the outside terrace of the Café des Nattes, the tables are blue. Mint tea is served with toasted pine kernels, so you get to eat and drink at the same time.
Swarali Makes Lunch (August, 2020)
Title:Mint/Lemon Water
People:
Place:[47.697255555,-122.100394445]
Date:2020:08:29 12:38:46
File:91.SwaraliMakesLunch-063.jpg
Listerine Total Care, Fresh Mint, 9/2014, by Mike Mozart of TheToyChannel and JeepersMedia on YouTube
Rich chocolate cupcake filled with choc-mint ganache and topped with chocolate frosting an crushed Peppermint Crisp.
Recipe
Makes 12
100 g plain flour, sifted
20 g cocoa powder
140 g caster sugar
1 ½ tsp. baking powder
Pinch of salt
40 g butter
(room temperature)
120 ml whole milk
1 egg
Crushed Peppermint
Crisp bars, to decorate
Choc-Mint Ganache
300 g dark eating chocolate,
chopped coarsely
250 ml cream
1 tsp. peppermint essence*
Chocolate Frosting
300 g icing sugar, sifted
100 g unsalted butter
(room temperature)
40 g cocoa powder, sifted
40 ml whole milk
Preheat the oven to 170C (325F) Gas 3.
Sift the flour and other dry ingredients. Put the sifted dry ingredients and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well, scraping any unmixed ingredients from the side of the bowl with a rubber spatula.
Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for about twenty minutes or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly before turning onto a wire rack to cool completely. When cool, cut a small hollow in each cupcake and keep the cut out pieces of cake.
For the choc-mint ganache: Stir the dark chocolate and cream in a small saucepan over low heat until smooth. Alternatively a bowl over but not touching boiling water off the heat could be used. Add the peppermint essence and taste the ganache to check the flavour. Cover and refrigerate for one hour or until spreadable. When the ganache is ready, spoon it into into the cupcake hollows and then place the cake lids back on top.
For the chocolate frosting: Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixtures comes together and is well mixed. Turn the mixer down to slow speed and add the milk to the butter mixture a couple of tablespoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the mixture is light and fluffy, about five minutes.
Spoon the chocolate frosting onto the cupcakes. With a knife cut up the Peppermint Crisp bars and sprinkle the pieces over the frosted cupcakes.
* More or less peppermint essence can be added to taste.
The name of this herb says exactly what it is. The flavour is not that intense but has just the right about of flavour to wow your palate and compliment whatever it is served with.
Very versatile, mint can be used in savoury and sweet dishes. Salads, drinks, desserts curries, pastes you name and mint can be used. It's a great addition to tea as well.