Thick sweet homemade mint sauce

This is a really rich thick mint sauce, it is quite sweet, so you may want to use white sugar instead or less of it, but this is how Gran used to make it and it is so good with roast or stirred into shanks gravy.
Gran used to have three small milk bottles (think they must have been 250mls/ 1/2 pints) that this fitted into, would make a cute gift if you could find/buy some mini milk bottles (you see them in gift stores with screw on lids sometimes). If you have heaps of mint or more mouths to feed, simply double the recipe.

INGREDIENTS:

• 500mls of malt vinegar
• 400g of brown sugar
• 3/4 cup mint leaves chopped finely

METHOD:

Bring the sugar and vinegar to the boil, stirring constantly to dissolve the sugar. Simmer gently for 5to 10 minutes, it will reduce slightly (keep an eye on it so you don't end up with vinegar toffee!) then cool till just warm. Add mint, stir well, then bottle into sterilised bottles.

Enjoy xx

A

All-in-one pasta bolognese

Anyone that lives on a farm will know what it means to get down to the last of the cattle beast in the freezer- it means mince. No matter how good you are at balancing the good cuts with the mince, sausages and stewing cuts, you always seem to end up with mince at the end. So over the years I have found ways of using these last bags up. This is one of our favourites, it is great for a night when you don't have a lot of time or motivation, also a good one if you are catering for men/shepherds/teenagers/unexpected visitors.

INGREDIENTS:

• 1 Tblsp olive oil
• 2 cloves garlic chopped/crushed
• 1 onion diced
• 1 carrot finely diced
• 1 stick of celery, finely diced
• handful of green beans finely diced
• 500g beef mince
• 1 can tomatoes
• 1 can of tomato puree or pasta sauce
• 2 cups chicken stock or water
• 2-3 cups penne pasta
• salt and pepper
• fresh basil or parsley to garnish
• Grated tasty or parmesan cheese (optional)

METHOD:
Heat a large saucepan over a medium heat, add oil, garlic, onion, carrot, celery and beans and cook for 5 to 10 minutes, until softened but not coloured. Add mince and cook for a further 5 to 7 minutes to lightly brown, break up the mince as it cooks.
Stir in tinned tomatoes, puree and stock or water, and bring to the boil.
Add pasta and simmer for 15 minutes, until pasta is cooked and sauce has thickened. You will have to stir it every few minutes so the pasta doesn't stick together.
Season with salt and pepper to taste.  Garnish with basil or parsley.
Add some grated cheese on top if you want to.

Easy, delicious and one bag closer to emptying the freezer!
A

Scrambled eggs with black pudding

The farmer and I love scrambled eggs and even more so when you add some hearty ingredients to start the day. Not everyone is a fan of black pudding but I ask that you give it a try because you just might be surprised how good it is. This is a great weekend brunch to throw together, don't be restricted by what I have put in the ingredients list, anything in the fridge is fine! So boil the billy for a cuppa and cook up some of these- best start to the weekend I promise!
 
INGREDIENTS:

• 6-8 eggs per person
• 2 tsp butter
• 1/4 cup milk
• Salt and pepper to season
• 4 rashers streaky bacon, chopped into pieces
• 1/2 cup spinach
• 1 cup chopped mushrooms
• 1/2 round of black pudding (optional), sliced into small pieces

METHOD:
Melt 1 tsp of the butter in a frypan, cook the black pudding, bacon and mushrooms through, once they are cooked add the spinach and turn the pan off.
In a saucepan melt 1 tsp of the butter over a medium heat. While the butter is melting, break the eggs into a small bowl.
Add the milk and a pinch of salt and pepper and whisk lightly with a fork. When the butter is bubbling reduce the heat to low.
Pour in the beaten egg and when it starts to set, stir the mixture gently with a wooden spoon until it forms soft curds and there is no runny egg left.
Tip the eggs into the frying pan with the black pudding, bacon, mushrooms and spinach and toss through. Season well with salt and pepper and serve on toast.



Enjoy xx
A