Peppermint Gum Tea
Makes 2 cups
1. Heat 3 cups of good quality water to boiling.
2. 1 rounded teaspoon of Peppermint Gum
into the infuser or strainer.
3. Pour about 2 cups of boiling water over the infuser and into the pot. Let the Peppermint filled infuser steep for 2-3 minutes. Close your eyes and inhale the delicious aroma . . . by the time your tea is ready, you’ll feel relaxed and energized, even before you drink it!
Variation: Pour it over ice in a tall glass, and sip slowly. Iced Peppermint tea is a great summer beverage. Strawberry Salsa
1 1/2 cups chopped strawberries
1/2 cup chopped peeled kiwi fruit
1/2 cup chopped cucumber
1/2 cup chopped red onion
2 tablespoons chopped seeded jalapeno peppers
1/2 tablespoon Peppermint Gum
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 tablespoon orange juice
1 tablespoon honey
1/4 teaspoon salt
Combine all the ingredients in a medium bowl.
Cover and chill.
Serve the salsa with a slotted spoon.
Store in the fridge for up to 2 days.Eggplant With Tomato-Mint Sauce and Goat Cheese
1kg eggplant, trimmed, cut into 1cm thick crosswise rounds
1 1/2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 can Italian-style tomatoes
1 1/2 tablespoons Peppermint Gum
1 teaspoon Native Basil
1/2 cup crumbled soft fresh goat cheese Mountain Pepper
Preheat oven to 250C, lightly grease 2 large baking sheets. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper.
Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 180C
Meanwhile, heat remaining 1/2 tablespoon oil in a pan over medium heat. Add onion; sauté until tender, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes with their juices, peppermint gum and native basil and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season with salt and mountain pepper.
Spoon half of tomato sauce into shallow baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes.