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How I Make Eggs Benedict
01:00
Pinch of Mint

How I Make Eggs Benedict

Eggs Benedict English Muffins (Makes 7 muffins) 200ml x Milk 20g x Butter 270g x Bread Flour (+ Extra for dusting) 3.5g x Fast Action Yeast 3g x Salt Semolina For Dusting Method 1. Warm the milk and butter in a saucepan over low heat until the butter melts and the milk is lukewarm. 2. Place the flour in a mixing bowl and make a well in the centre. Place the dried yeast on one side and salt on the other. 3. Pour the milk mixture into the centre. Mix to form a dough. Knead for 5 to 10 minutes until smooth and stretchy. Roll it into a ball and cover it with a damp cloth. Cover and prove for 1 hour. 4. Divide the dough into 7 equal portions, roll into balls, and place onto a baking sheet dusted with semolina. Sprinkle semolina over the dough balls and firmly press each one down. Cover and prove for 1 to 1.5 hours. 5. Place a frying pan over medium-low heat. Once hot place in the muffins (you may need to do this in batches) and cook for 7 to 8 minutes on each side until golden brown. Leave to cool before breaking open and enjoying. Hollandaise Reduction 150ml x White Wine Vinegar 1 x Banana Shallot (Finely Sliced) 2 x Sprigs of Thyme  1tsp x Black Peppercorns  Method 1. Place the vinegar, sliced shallot, thyme and peppercorns into a saucepan. Place over the heat and bring to a boil. Boil until the liquid reduces by half the amount. Pass through a sieve, save the liquid and discard the aromatics. Leave to cool before using.  Hollandaise Sauce 1 Tbsp x Hollandaise Reduction (Lemon Juice or White Wine Vinegar) 2 x Egg Yolks 200g x Clarified Butter (Or Melted Butter) Juice of half a Lemon Pinch of Salt Method 1. Place a saucepan over the heat and bring to a gentle simmer. Place 1 Tbsp of hollandaise reduction into a heatproof bowl and add in the egg yolks. Whisk together.   1. Place the bowl over the pan of simmering water and whisk continuously until the mixture becomes pale in colour, thick and almost doubled the size. Be careful not to scramble the eggs.  1. Take from the heat and gradually whisk in the clarified butter/melted butter until fully incorporated. Season to taste with the juice of half a lemon and a pinch of salt. Poached Eggs Large Pan of Boiling Water 1 Tbsp x White Wine Vinegar Fresh Eggs Salt & Pepper Method 1. Bring the pan of water to a rolling boil and add in the vinegar. Turn it down to a gentle simmer and crack your eggs into ramekins. 2. Place your eggs into the simmering water and set a 3 minute timer. After 3 minutes immediately remove from the water and place them onto a plate lined with kitchen towel to absorb the excess water. Season with salt and pepper. To Serve Slices of Ham Crispy Streaky Bacon Cut your muffins in half and place onto a plate, topping them with slices of ham of your choice. Next, place on you poached eggs and cover with hollandaise sauce. Finish them with the crispy bacon and enjoy! #eggsbenedict #breakfastrecipes #cooking
How I Make Hot Dog Buns 🌭
00:52
Pinch of Mint

How I Make Hot Dog Buns 🌭

How I Make Hot Dog Buns 🌭 Hot Dog Buns Recipe 👇🏻 Ingredients Makes 6 500g x Bread Flour 7g x Instant Yeast 15g x Caster Sugar 6g x Salt 25g x Melted Butter 300ml x Tepid Milk 1 x Egg (to glaze) Method 1. Place the flour into a large mixing bowl and add the yeast and sugar on one side and the salt on the other. Make a well in the centre and pour in the melted butter and tepid milk. Mix to form a dough. 2. Place the dough onto a floured workbench and knead until it looks shiny and smooth. This will take 5 to 10 minutes. Shape it into a ball and place it back into the mixing bowl, cover it with a clean damp cloth and leave it to rise for 1 hour or until doubled in size. 3. Remove from the bowl and knock out the air, shape it back into a ball and then divide it into 6 equal pieces. Roll each piece into a ball and leave to bench rest for 5 minutes. 4. To shape your hotdog buns, roll each ball into an oval shape and then turn it 90 degrees so the long side faces you. Roll it from the top towards you, pinching it down with your fingertips after each roll until you have a sausage shape. Pinch the seam together and then roll with your hands until it’s 6 to 7 inches long. (see video for reference). 5. Place the hotdog buns onto a baking tray lined with parchment paper. Cover with a clean damp cloth and leave to rise for 1 hour. 6. Brush with beaten egg and bake in a preheated oven at 180°C Fan for 25 to 30 minutes until golden brown. #hotdogbun #recipe #homebaking
How To Make Cottage Pie
00:48
Pinch of Mint

How To Make Cottage Pie

Cottage Pie Ingredients Serves 6 1 x Large Brown Onion (diced) 1 x Large Carrot (diced) 30ml x Olive Oil 750g x Minced Beef 30g x Plain Flour 400ml x Beef Stock 30g x Tomato Puree 40ml x Worcestershire Sauce 1/2 tsp x Dried Mixed Herbs Salt & Black Pepper (to taste) Mashed Potato Topping 800g x Potatoes (peeled and cut into quarters) 150ml x Single Cream 30g x Butter Salt & Black Pepper Method 1. Preheat the oven to 190°C Fan. Heat the olive oil in a large saucepan and sauté the diced onions and carrots until soft. Next, add in the minced beef and cook until it turns brown. Stir in the flour and cook for 5 minutes. 2. Gradually add in the beef stock, tomato puree, Worcestershire sauce, mixed herbs and a pinch of salt and pepper. Stir and bring to a boil. Turn the heat down, cover and simmer for 10 minutes. After 10 minutes, place the mixture into an ovenproof dish and allow it to cool slightly before adding the topping. 3. To make the mash, peel and cut your potatoes into quarters and fill a pan halfway full with cold water. Season the water with salt and add in the potatoes. Place over high heat and bring to a boil, turn the heat to low and simmer for 20 minutes or until tender. Drain and leave to steam dry for 5 minutes and place the pan back over medium heat. 4. Add the cream and butter into the pan and heat until the butter melts. Place the potatoes back into the saucepan and take off the heat. Season with salt and pepper and mash until smooth. 5. Spoon your mash over the cottage pie filling and spread it out using a fork. Bake in the preheated oven for 25 to 30 minutes until golden and crisp on top. Enjoy! How to make cottage pie #cottagepie #comfortfood #recipes
Hot Dog Recipe: How to Make Hot Dog Buns
08:04
Swiss Roll Recipe
00:48
Pinch of Mint

Swiss Roll Recipe

Strawberry Jam Swiss Roll Ingredients 125g x Caster Sugar 4 x Eggs (Room Temp) 1/2 tsp x Vanilla Extract 130g x Plain/All-purpose Flour 1/4 tsp x Salt Butter (For Greasing) 200g x Strawberry Jam (For Filling) Icing Sugar (For Dusting) Method 1. Preheat the oven to 170°C Fan. 2. To make the genoise sponge, whisk together the caster sugar, eggs, and vanilla extract in a stand mixer or use an electric hand whisk until pale, fluffy, and tripled in size. 3. In a separate bowl, sift together the plain flour and salt. Gently fold the flour into the egg mixture using a spatula, in three additions and stop mixing when it's just incorporated. 4. Spread the cake batter onto a 25 x 38cm (10 x 15 Inch) baking sheet lined with parchment paper, I also like to grease the parchment paper with butter. Bake in the preheated oven for 15 minutes or until a skewer comes out clean. 5. Remove the cake from the oven and immediately sprinkle the surface with icing sugar, quite generously. Cover it with a clean kitchen towel and flip it over (see video for the technique). Remove the tray and parchment paper and roll the cake up in the towel tightly. Leave to cool for 30 minutes. 6. Before assembling the Swiss roll, warm the jam through in a saucepan. This makes it easier to spread onto the cake. 7. To assemble, unroll the sponge cake and spread the warm jam over the full surface area. Roll the cake back up as tightly as possible into a log using the towel to guide it. Let it rest for 1 hour before serving. Dust with icing sugar before serving. Enjoy! #swissroll #cake #recipe