2 : lg Cucumbers; peeled and seeded
1 : md Galia melon; peeled and
-seeded : -seeded
1 : bn Rocket leaves
3 : Sprigs dill
3 : Sprigs mint
2 : tb Tarragon vinegar
1 : sm Clov garlic; peeled
1 : sm Green chilli; seeded
290 : ml Carrot juice or mixed
-vegetable : -vegetable juice
150 : ml Greek yoghurt
6 : tb Olive oil
Salt : Salt and freshly ground
-black : -black pepper
0: Hello, Chocolate Lovers! The Cook & Kitchen Staff are celebrating Valentine's Day with fourteen of our most delicious chocolate-coated, cocoa-concocted recipes from our Chocolate Lover's Collection
1: Today we're offering you a version of a recipe that is rumored to have been first prepared in the kitchen of a Whitman, Massachusetts, country inn
2: Circa 1937, the first chocolate chip cookie emerged gooey and warm from the oven
3: The Kitchen Staff does not recommend that you serve a 62-year-old cookie
4: A fresh batch is a better gift for your Valentine this year
5: Pre-heat oven to 375-F degrees and lightly grease two or three cookie sheets or spray with a non-stick oil
6: Sift all-purpose flour and baking soda into a large mixing bowl
7: Blend in the whole wheat flour
8: Set aside
9: In a medium-sized mixing bowl, beat together softened butter, sugars, eggs, melted chocolate, and vanilla extract until fluffy, about 3 to 5 minutes
10: Stir in the flour mixture, about a third at a time, until well blended
11: Add chocolate pieces and nuts, and mix until thoroughly combined
12: You may need to use a wooden spoon, or your hands, to make sure the chips and nuts are evenly distributed throughout the cookie dough
13: Drop rounded tablespoonfuls onto greased cookie sheets
14: Bake for about 12 minutes, or until cookies feel firm
15: Remove to wire rack to cool
16: May store in an airtight container for up to 2 weeks or freeze for up to 2 months
17: Posted to dailyrecipe@recipe-a-day
18: com by Recipe-a-Day <recipe-a-day@bignetwork
19: com> on Feb 3, 1999, converted by MM_Buster v2
20: 0l
21: