A thin savoury sauce made from chopped mint, vinegar and sugar, traditionally served in England as an accompaniment to roast lamb. Mint grows so freely that once you know the trick you never need buy mint sauce again.
It’s summer and here in Oslo we’ve had some really nice sunny days inbetween the rain and thunder and I hope you’ve had some sunny days too where ever you are. This limonade is just perfect for lazinig on the veranda, terrace or in the garden. Or why not do as the Victorians did and bring it for a picnic in the woods or in a park. What ever you choose, this limonade both looks and tastes great –Ted
Toffees can be made year-round, but for many it will not be a proper Christmas without a few types of toffees among the homemade Christmas sweets.
To make toffees is a matter of training, and may not be the easiest thing to do, but when you have it licked, the reward is toffees you can be really proud of.
The critical point is to boil the toffee mass long enough. The challenge is to find out when the mass has got just the right chewiness . boil you mass too little it becomes runny, leave the boil too long, and it gets hard as candy. If you use a digital thermometer or a sugar thermometer, you are guaranteed a perfect result. If you do not have such a thermometer, use the test described in the procedure.