Homemade mint sauce to got whit the lamb roast. 

An English custom that the MagicTeam loves. 

This recipe contains: 

2 bunches of mint

You will also need :

90 grams of sugar

15 cl of cider vinegar

a small saucepan

Preparation :

1. Wash and cut the mint into strips
2. Mix the cider vinegar and the sugar. Heat in a saucepan. Bring to a boil and remove from heat. 
3. Stir in the mint and let cool for a few hours.

You can keep this sauce for a few weeks without worrying :-) 

h4. At last it is the season for rhubarb ! h5. A classic recipe in the fashion of « grandmother » easily realised with puff pastry using organic flour, made by our artisan Arnaud of the « Boulangerie de Peney » and the organic rhubarb. Delicious tart , slightly acid, ideal for a snack or a dessert. # 1. Preheat your oven at 180°. # 2. Wash and peel the rhubarb taking care to remove as many threads as possible, then cut into pieces of 1 to 2 cm. Place in a salad bowl with 3 to 4 tbsp. of sugar, cover and allow to drain 1 hour or 2. # 3. Roll out the shortcrust pastry, spread the dough on a buttered and floured pie dish and prick it with a fork. Cover with the drained rhubarb. # 4. In a salad bowl whisk 2 eggs with 150g of sugar, about 25 cl of cream, and spread this mixture on to the rhubarb. # 5. Bake in the oven for about 30 to 35 minutes. h5. Allow to cool and taste without further delay ! Note: the flour, the eggs and the sugar are not included in the pack, but available on the website.

h4. An easily prepared light meal ! Prepared with eggs GRTA from the « Ferme du Lignon » and freshly grated Gruyère cheese by the « Fromagerie Bruand ». # 1. Preheat the oven at 180°. # 2. Melt 30g. of butter in a pan and add 30g. of flour. Stir vigorously until the butter is completely absorbed. Pour 3 dl. of milk whilst continuing to whisk. When the mixture begins to thicken and to have the texture of bechamel, remove the pan from the fire. # 3. In the cooled pan add 4 egg yokes one by one, stirring constantly. # 4. Beat separetely the egg whites until very firm, then incorporate them delicately into your preparation. # 5. Line the soufflé dish (or smaller ones) with butter and flour and fill up to half. # 6. Place into the oven for 25 minutes. When the soufflé has risen slightly above the dish, serve without delay. Enjoy this treat. Note : the flour is not included in the pack, but available on the website. For example serve with a salad.