Ingredients:
2 bottles of cold champagne
2 cups cranberry juice
1 ½ cups of rum
½ cup sugar
Fresh mint leaves
1 lemon, sliced
1 pomegranate, seeds
Preparing:
Dissolve the sugar in half liter of water, boil and let cool completely.
Combine Champagne with cranberry juice, rum and pomegranate seeds.
Refrigerate for 1 hour.
Add enough ice, garnish with lemon slices and mint and serve.
Ingredients:
1 oz mint syrup
1 oz caramel syrup
1/3 cup espresso coffee
1/3 cup milk
1/3 cup foam
Preparing:
Pour the mint and caramel syrup into a cup.
Add coffee, milk and foam and serve.
Ingredients:
400 g lentils
50 g pasta
1, 25 litres vegetable broth
4 bacon strips, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 chopped onion
2 tbsp fresh mint chopped
Preparing:
Fry the bacon without oil, along with onions, garlic and celery for 5 minutes.
Add pasta to skillet and fry them for 1 minute, stirring constantly.
Add lentils and broth and bring to the boil.
Lower heat and cook for 15 minutes.
Aside from heat and add the mint.
