There are several kinds of mint with different flavours, some stronger than others. The important thing, if you have the choice, is to use the strongest flavour possible (crush a leaf with your fingers, and smell to compare).
Only use mint that is fresh and really green with firm leaves.
Select the best leaves pick off the stems.
Then chop leaves, with scissors or a sharp knife, just before adding them to your recipe.
You can keep the tips of mint for decoration later.
Mint leaves can be frozen, but the result is not very good, and dried it's better in herb teas. So for cooking you really need fresh mint...
Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire... 1.0M3.5
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