Finely chop the rest of the mint. Place the yoghurt in another mixing bowl and add the chopped up mint. Stir in the cooled syrup and then pass it through a fine sieve. Place this smooth green ...

A healthy and gourmet sauce ready in less than 5 minutes, what else? Finely chop the mint with a knife. Put the yogurt, lemon juice, olive oil, garlic powder, pepper, a pinch of salt and pepper in ...

Let wings marinate in the refrigerator at least 12 hours. Make the yogurt mint sauce: Combine all ingredients in a blender and purée until smooth. 30 minutes before cooking, remove wings from ...

While the chicken is resting, make the sauce. Spoon the yoghurt into a serving bowl and stir in the mint sauce until thoroughly combined. Transfer the chicken to a plate or wooden board and carve ...

a small handful of mint leaves a small handful of small, delicate cilantro sprigs extra virgin olive oil Finish the dish: Turn the heat to low, add blobs of the yogurt, and crack the eggs here and ...

This soup turns out the most cool, pale green, so pretty when it is flecked with darker green mint and bright green, skinned beans. Don't reheat the soup once you have mixed in the yoghurt.

This soup was served warm but it would also be good at room temperature. The mint and yoghurt makes for a very clean finish on the palette. Edamame beans are immature soy beans and used a lot in ...

Cool down with a Mint Lassi! Blend yoghurt, mint leaves, sugar, and a touch of cardamom for a creamy, refreshing drink. Enjoy Pudina Rice! Cook rice with fresh mint, cumin, and spices for a fragrant, ...

Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt. Recipe courtesy of Cook This Now by Melissa Clark/Hyperion, 2011.