1、Chocolate, mint & chilli truffles

Make these easy homemade truffles as an edible gift or after dinner treat - balance heat from the chilli with cooling mint extract

Chocolate, mint & chilli truffles recipe

Ingredients

Method

Put the chopped chocolate and butter in a bowl, pour over the hot cream, and stir until smooth. Add the golden syrup, mint extract and chilli. Chill until firm, about 2 hrs.
  • Using a melon baller roll into 1 tsp balls. Roll the balls in chopped almonds and set on a tray. Cover and chill until serving.

  • https://www.truecookbook.com/recipe/chocolate-mint-chilli-truffles-7659/

    2、Courgette, mint, ricotta & chilli salad

    This light salad works as a side dish or main meal- get your grill really hot for perfectly charred courgettes
    Courgette, mint, ricotta & chilli salad recipe

    Ingredients

    • 4 courgettes, sliced 2-3mm thick lengthways
    • 3 tbsp olive oil
    • ½ tbsp red wine vinegar
    • 1½ red chillies, finely chopped
    • large handful mint, finely chopped
    • small knob of butter
    • 2 tbsp pine nut
    • 2 handfuls rocket leaves
    • 100g ricotta

    Method

    1. Heat a griddle pan to medium. Put the courgette slices in a bowl and toss with 1½ tbsp of the oil. Griddle for 3-4 mins on each side – you’ll need to do this in batches – then transfer to a clean bowl. (See below left for griddling tips.)
    2. Mix together the remaining oil, the vinegar, most of the chilli and mint, and some seasoning, then pour over the courgettes and leave to marinate.
    3. Meanwhile, heat the butter in a small pan until foaming, then add the pine nuts. Cook over a low heat until nicely browned, then drain on kitchen paper.
    4. To assemble the salad, toss the rocket and most of the pine nuts with the courgettes. Divide among plates or pile onto a serving dish. Break the ricotta into chunks and dot over the salad, then scatter the remaining chilli, mint and pine nuts on top.

    3、Pea, mint & chilli dip

    A speedy guacamole-style purée that's ready in minutes and perfect for snacking or lunchboxes
    Pea, mint & chilli dip recipe

    Ingredients

    • 400g frozen pea, defrosted
    • 100g fat-free natural yogurt
    • juice 1 lemon
    • 1 tsp ground cumin
    • small handful mint leaves
    • 1 small red chilli, chopped
    • 4 wholemeal pitta breads
    • 500g carrot, cut into batons

    Method

    1. Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.

    4、Red onion & chilli bhajis with mint & garlic raita

    Serve these moreish morsels as a starter, light lunch or supper or as part of an Indian meal
    Red onion & chilli bhajis with mint & garlic raita recipe

    Ingredients

    • 2 red onions
    • 100g chickpea flour (gram flour)
    • ½ tsp baking powder
    • 2 tsp curry paste or powder
    • 1 red or green chilli, deseeded and finely chopped
    • vegetable oil, for frying
    • 150g tub natural yogurt
    • 2 tbsp chopped mint
    • 1 small garlic clove, crushed

    Method

    1. Finely chop one onion and thinly slice the other. Sift the flour and baking powder into a bowl. Add the curry paste or powder, chopped chilli and a good sprinkling of salt. Add about 150ml of cold water to make a thick batter. Stir in the chopped and sliced onions until they are well coated.
    2. Mix together the raita ingredients with a little salt and pepper, then spoon into a small bowl. Heat about 5cm of oil in a wok or deep pan. Add a tiny speck of batter, if it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough.
    3. Add heaped tbsps of onion mix to the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the remaining bhajis. Serve with the raita.

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