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Orange mint tea

Ingredients

Adjust Servings:

	a few sprigs of mint
	1/2 orange
	1/2 cucumber
	4 cups water
	1 tablespoon (optional) honey

Nutritional information

1.2 g

Protein

0 g

Fat

29 g

Carbs

112

Calories

Orange mint tea

Name: Orange mint tea
Total time: 10 min
Yield: 4
Cuisine: European
Ingredients: mint: a few sprigs of; orange: 1/2; cucumber: 1/2; water: 4 cups; honey: 1 tablespoon (optional)

WITH cucumber

Features:

Cuisine:

European

10 min
Serves 4
Easy

Ingredients

a few sprigs of mint
1/2 orange
1/2 cucumber
4 cups water
1 tablespoon (optional) honey

Directions

This versatile drink not only tasty but also offers a wealth of health benefits. The vitamin C from the oranges supports the immune system, while mint aids digestion and adds a refreshing note. Cucumber is hydrating and low in calories, making this beverage a guilt-free indulgence.

Served in a clear glass to showcase its vibrant colors, Orange Mint Tea with Cucumber is as visually appealing as it is delicious.

Honey adds a touch of sweetness and brings its own set of health benefits, including antimicrobial properties that help soothe sore throats and bolster the immune system.

Steps

Done

15 min

preparation

1. Boil 4 cups of water in a kettle.
2. Add a few sprigs of fresh mint to the teapot; if you don’t have fresh herbs, use dried ones.
3. Pour boiling water over the mint, cover with a lid, and let brew for 5 minutes.
4. Squeeze the juice from half an orange, peel the cucumber and cut into thin slices.
5. Add orange juice, cucumber and a few more sliced oranges to the teapot and let sit for a couple of minutes.
6. Pour the tea into cups and add a little honey.

Your healing tea is ready. Bon appetit!

Chef Hanna

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246

Dish Magazine

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Dish Magazine is in Washington, United States.

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IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Orange mint tea

WITH cucumber

Ingredients

Directions

Steps

preparation

Chef Hanna

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