Instead of a cool berry daiquiri for a hot summer night, Mark and I tried a new combination of flavors; cool cucumber, cantaloupe  and fresh mint blended with ice,  lime and rum.  I think this little cocktail might be that much better with vodka or gin.

Here’s the recipe:

Pulse it in the blender until smooth. Then strain the juice into a martini glass and garnish with a cucumber and cantaloupe slice. Cheers to summer!

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Categories:	Beverages • Entertaining • Uncategorized • cocktails	Leave a Comment
Tags:	cantaloupe • cocktaill • cucumber • drinks • mint • Summer

When I was a wee little girl I had a nightmare about a monster whose face looked like mint chocolate chip ice cream. Strange, I know. The funny thing is, you’d think the horror would’ve turned me off of mint chocolate chip ice cream for life, but no, it’s my favorite. That nightmare I had about water, however, sure did the trick!

The mint in our garden is going crazy. Nothing else wants to grow, but the mint is flourishing. That’s just mint’s thing: it’s so hearty it could grow in the worst corner of your yard, in the worst soil. My kind of gardening!

If you, too, like mint and chocolate (no need to have had the freaky green monster nightmare) then you’ll love this fresh little dessert. I plucked a few leaves from my plant, dipped them in dark chocolate, then popped them in the freezer for a half hour. They are wonderful on their own or as a beautiful garnish to any dessert.

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Categories:	Chocolate • Cooking tips • Herbs • desserts	1 Comment
Tags:	Chocolate • Dessert • Food • foodista • Herbs • mint

Dukkah, or duqqa, (DOO-ka) is an Egyptian mixture of toasted and ground nuts, seeds and spices into which olive oil-dabbed bread is dipped.

Apparently dukkah is all the rage Down Under, and reading about it inspired me to whip up a batch myself. Boy, am I glad I did! As I toasted the ingredients the aromas burst open, filled my kitchen with nutty perfume and transported me back to Egypt. My mother and I visited Egypt in the late 80’s and dukkah reminded me of how it smelled: fragrant, earthy and bold.

This tasty mixture makes me want to blacken my eyes with kohl, smudge perfumed oil behind my ears and dance to percussions and lutes on the banks of the Nile!

Dukkah
Use the following recipe as a starting point. You may find, as I did, that you want more or less of a particular spice. I added a bit more mint.

1/2 C hazelnuts
3 T sesame seeds
1/4 C coriander seeds
2 T cumin seeds
1 teaspoon fennel seeds
1 T black peppercorns
1 teaspoon dried mint leaves
1 teaspoon salt

In a very hot skillet (or in a 375 degree oven) dry-toast hazelnuts until golden. Wrap the hot nuts in a kitchen towel and let cool for a few minutes. When they have cooled slightly, rub the nuts vigorously in the towel to loosen and remove the skins. Place peeled nuts in a bowl and allow to further cool.

Put sesame seeds into the skillet and over medium heat toast until lightly golden, about 1 minute. Remove from heat and add seeds to the hazelnuts.

In the same pan, toast coriander, cumin and fennel seeds until they begin to color and become fragrant, about 2 minutes.

Add all the above ingredients to a food processor (or mortar if you are going to hand grind) and let cool completely. When the mixture has cooled, add the black peppercorns, salt and mint, and pulse (or grind in mortar) until the mixture is coarse.

Serve with olive oil and bread.

Store in a tightly sealed container for up to a month.

Other dukkah uses to inspire you:

• Drizzle a little olive oil over feta and sprinkle with dukkah
• Use as a rub on lamb, chicken or steak
• How about with a little honey on a toasted English muffin?

Check out Stonesoup for her hazelnut macadamia version of dukkah. She also offers a number of wonderful uses for dukkah.

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Categories:	North African • Seasoning & Spices	2 Comments
Tags:	appetizer • caraway • cumin • dukkah • duqqa • egypt • egyptian • fennel • Food • foodista • hazelnuts • hors d'oeuvres • mint • olive oil • salt • sesame • spices

This is such an easy recipe for peas, and a nice change to the ordinary steamed preparation. Fresh mint adds a boost of flavor and a wonderful contrast to the sweetness of the peas. And, you won’t have to chase the peas around your plate with a knife and fork!

Minty Mushy Peas

2 T olive oil
1 bunch spring onions, chopped (green onions may also be used)
1 handful fresh mint leaves
1 pound frozen peas
2 large pats of butter
A splash of heavy cream
Sea salt and freshly ground black pepper

Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Pulse with heavy cream in a food processor or blender until smooth. Add a dollop of butter on top and season to taste.

Bob’s your uncle!

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Categories:	Herbs • Veggies	1 Comment
Tags:	Food • foodista • mashed peas • mint • minty peas • peas • recipe • recipes