Fresh mint chocolate chip loaf

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I just love mint and chocolate together! especially as a mousse (which I’m hoping to make soon) but in the mean time I remembered I still had some mint left over from my friend’s garden so I thought!…ummm why not put fresh mint in my chocolate chip loaf? So I did!  

The mint oil has really latched onto this cake batter and works incredibly! Different types of chocolate from cocoa to plain to white chocolate really makes this a chocoholic’s dream!

Thank god my little ones are napping at the moment or I wouldn’t have been able to take any pictures of a whole cake to show you but I would just have had a picture of the crumbs!!! Lol.

A very simple recipe to do when you’ve got some friends coming round for a coffee and thanks Anussha once again your mint has really transformed this cake! Come round I’ll have the coffee ready x

I’m also taking a few cakes to the Fiesta Friday over @ The Novice Gardener…where all of us get together and bring lots of delicious food, come on over!

INGREDIENTS

150g unsalted butter softened
170g granulated sugar
Handful of mint leaves and stems
Pinch of salt
140g self raising flour
1/2 tsp baking powder
3 eggs
100ml milk
4 1/2 tbsp cocoa powder
50g chocolate chips
4 squares of white chocolate melted
4 squares of plain chocolate melted

METHOD

1. Preheat oven to 160ºc/325ºf/gas mark 3. Blend the butter, sugar,salt and mint together until nice and creamy

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2. Mix in all the ingredients apart from the chocolate chips. Make sure everything is combined

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3. Fold in the chocolate chips and transfer batter to a lined and greased loaf tin and level out

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4. Bake in the oven for 50-55 minutes until poked skewer comes out clean

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5. Let the loaf cool in the tin for a while and then transfer onto a large plate. Using a tablespoon drizzle the white and plain chocolate separately to create decoration.

Try and wait until the chocolate topping sets and then slice up yourself a big chunk and DEVOUR!!!!

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I couldn’t help myself!!!

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No not really 😉 ~

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Minty melon with lemon

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Just a little touch of Summer in the Autumn ~”Minty melon with lemon” try saying that a few times really fast lol!!! An effortless quick fruit dressing that really adds zing to these chunks of sweet watermelon. Something that will quench your thirst and act as a fascinating palette cleanser after a flavourful meal!

I found that the trio combination left my mouth tantalized and fresh. My tongue was buzzing even after the melon had been eaten. Mother nature has done a wonderful job with these 3 stunning ingredients! I only thought of putting them together.

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INGREDIENTS

Watermelon
Lemon juice
Fresh mint

METHOD

Slice up the watermelon into chunks, squeeze over some fresh lemon juice and sprinkle with finely chopped fresh mint! Yes that’s it!

If the watermelon was in the fridge let it come down to room temperature with the dressing. You will be surprised how the melon takes on both the lemon and mint flavour and aroma!

Enjoy and let me know if you liked it as much as I did. Much love D x

Fresh pea tagliatelle in a tomato and garlic sauce

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I normally cook with frozen peas but was in for a treat when my parents brought round a bag of fresh West country garden peas. So sweet and tender, they look appealing to the eye and taste wonderful swirled into this aromatic fresh tomato and garlic sauce. My memory of shelling peas with my father is that the peas hardly ever made it to the saucepan as we would both be nibbling on them whilst we shelled. I am lucky that some peas made it into my sauce before we got to them! Hope you enjoy…

INGREDIENTS

200g dry tagliatelle
120g fresh peas shelled
4 medium tomatoes
3 cloves of garlic crushed
1 green chilli finely chopped
1 tsp oregano
1/2 tsp salt
1/3 tsp sugar
1 1/2 tbsp extra virgin olive oil

METHOD

1. To skin the tomatoes put in a bowl and pour boiling water over them. Let the tomatoes rest for 10 minutes, then drain water and the tomato skins will peel off right away

2. Use a blender to crush the tomatoes along with 2 cloves of crushed garlic. Whizz until you get a sauce consistency

3. Meanwhile par boil the fresh peas for 4 minutes and put aside

4. Also put on the tagliatelle to boil in slightly salted water. For it to be al dente simmer pasta on a medium heat for 7-8 minutes after it comes to the boil. Once done rinse and then drain. Add 1/2 tbsp of olive oil to prevent the tagliatelle from sticking

5. Heat 1 tbsp olive oil in a big saucepan throw in the oregano, chilli and the remainder of crushed garlic. Cook gently for 2 minutes and combine the tomato base made previously, add salt and sugar at this stage. Stir and simmer on a low heat for 7 minutes.

6. Combine the peas into the tomato sauce and slowly mix in the tagliatelle making sure each strand is covered in the sauce. Serve with a sprinkling of parmesan if you wish.