Recipe Suggestions

Lamb Roast
	Serves 4-6 The traditional Kiwi Roast, georgeous lamb, fresh herbs and spices with a drizzle of Mrs Thomas's Mint Syrup. Divine! Ingredients 650g large baking potatoes, peeled A handful of fresh thyme, rosemary or marjoram 4 garlic cloves, peeled and sliced 3-4 tablespoons extra virgin olive oil 1 leg of lamb about 2-2.2 kg 200ml lamb stock or water Freshly ground sea salt and black pepper Mrs Thomas’s Mint Syrup Preparation Preheat oven to 220°C Gas 7. Cut potatoes into 5mm slices. Arrange them in overlapping lines or circles in a roasting tin or ovenproof dish. Put half the springs into the centre of the potato. Strip the leaves form the rest, put in a mortar with the garlic and pound to a pulp. Add a tablespoon of the olive oil and mix again. Rub this mixture all over the lamb, then put the joint on top of the potatoes. Pour over the remaining oil mixed with the stock or water. Roast, uncovered for 30 minutes. Reduce the temperature to 160°C Gas 3 and continue to cook for another hour, or until lamb is golden outside and pink at the bone. Let rest for 10mins, slice the lamb thickly, drizzle a generous serving of Mrs Thomas’s Mint Syrup over the top then serve with the potatoes and your favourite vegetables. Recipe from: Essentially Food Magazine go to top of page
Waffles
	Serves 2 Waffles, fresh fruit salad with yoghurt or ice cream. Ingredients 4 Waffles Fresh fruit salad Yoghurt or Ice Cream Mrs Thomas’s Mint Syrup Preparation Place 2 waffles on each plate, add a good serving of fresh fruit salad and a couple of tablespoons of natural yoghurt or ice cream. Drizzle Mrs Thomas’s Mint Syrup over the top for a refreshing summer dessert. Recipe from: Jan de Voer go to top of page
Beef and Avocado Salad
	Serves 4-6 Hot and healthly, a salad that will suit both sexes. Quick to whip up and a delight on a day where you just want to enjoy the sunset. Ingredients 1 kg Quality Mark rump steak, trimmed 1 Tbsp paprika 1 Tbsp Mexican chilli powder 2 Tbsp oil 1 Tbsp brown sugar Grated rind of 1 lime or lemon Mrs Thomas Mint Syrup 2 yellow peppers, sliced Baby lettuce greens for 6 ½ cup whole mint leaves 2 avocados, halved, peeled and sliced 1 mango, halved, peeled and sliced Preparation Use a sharp knife to score both sides of the steak in a criss-cross pattern. Do not cut all the way through. Mix together the paprika, Mexican chilli powder, oil, brown sugar and lime or lemon rind and massage into both sides of the steak. Wrap in plastic wrap and refrigerate for 1 hour or overnight. Heat a dash of oil in a heavy-based frying pan or grill pan. Add the steak to the hot pan and cook 3-4 minutes each side. Remove from the pan and allow rest while finishing the salad. Add the peppers to the pan and cook only until lightly grilled, then set aside. Cut the steak across the grain on a sharp angle into thin slices. Mix the lettuce, mint leaves and peppers, then arrange avocados, mango and beef slices on top and finish by drizzling with Mrs Thomas’s Mint Syrup. Recipe from: Jan de Voer go to top of page
Strawberry Mint Homemade Ice Cream
	Serves 4 Homemade Ice Cream with Strawberries and Mint Ingredients 2 eggs, separated 395 g tin of condensed milk 1 tbsp castor sugar 300ml cream 2 cups of strawberries 2 tablespoons Mrs Thomas’s Mint Syrup Preparation Chop strawberries and add Mrs Thomas’s Mint Syrup to soak while making ice cream. Whip the egg yolks until creamy. Add the condensed milk and mix well. Beat the egg whites to soft peaks, then add the sugar, beating until glossy. Whip the cream and fold it gently into the condensed milk mixture. Then fold in the egg whites. Carefully add the minted strawberries. Freeze for at least 4 hours before serving with a few extra strawberries and an extra drizzle of Mrs Thomas’s Mint Syrup. Recipe from: Jan de Voer go to top of page
Barbeque Lamb Salad
	Serves 4-6 A wonderfull salad with barbequed lamb Ingredients 300g lamb leg steaks or backstraps Cooking oil spray 4 cups mixed salad leaves 1 cup bean sprouts ¼ cup coriander, torn 4 tomatoes, sliced Freshly ground sea salt and black pepper Mrs Thomas’s Mint Syrup Preparation Spray lamb with oil and cook on a hot barbeque until cooked to your liking (medium-rare is nice for a salad). Set aside to rest. Combine salad ingredients in a bowl. Mix together well. Cut lamb in thin slices. Add to the salad. Drizzle a generous serving of Mrs Thomas’s Mint Syrup over the top then serve Recipe from: Healthy Food go to top of page
Mint Infused Icecubes
	Serves 10 Icecubes with a flavour of Mint Ingredients Water Mrs Thomas's Mint Syrup Preparation Add a drop of Mrs Thomas's Mint Syrup in every cup of your ice cube holder then place it in the freezer. Add the ice cubes to a cold drink or add them to your favourite drink (works well with Pimms). Just fabulous! Recipe from: Jan de Voer go to top of page
Refreshing Drink
	Serves 1 Try adding a teaspoon to a glass of cold or hot water for a refreshing drink. Ingredients 1 Tsp of Mrs Thomas's Mint Syrup Glass of cold or hot water A few mint leaves for decoration Recipe from: Jan de Voer go to top of page