As you might imagine, there aren’t many entirely incomprehensible acts that can take place in one’s own garden. However, the fact that some people grow their own herbs, fruit and vegetables and then fail to make any use of them succeeds superbly in making my mind boggle. Luckily, I am neither lazy nor feckless, though some may wish to contest the former, and try my hardest to make use of my own produce as often as is humanly possible. Happily, our mint seems to be rather enjoying our unseasonably wet weather, so this will be the first in a three-part series of simple, mint-based treats. Mint really is a gorgeous herb and one of my favourites, so I shall truly enjoy posting a trio of ideas based around it.
This dip, though very straightforward in its conception, is a little more interesting than one’s average minty dip. Indeed, the fact that this particular recipe makes use of a mint sauce really raises it above the competition; it has the flavour to back up its freshness. However, it is similar to most other mint sauces in its versatility. To be honest, there isn’t much that doesn’t go well with a sprig of mint and this dip would serve to freshen up curries, falafel (as you’ll soon see), lamb and almost any veggie burger. In this case, constrained you are not.
One thing you may have noticed about this blog is an extreme dearth of recipes which contain cucumber. To be honest with you, I hate the sodding fruit. It lacks a backbone of flavour and tastes of rotting water, yet even a seemingly innocuous quantity of cucumber placed in any dish is enough to ruin it. Indeed, as you might have guessed, this is why the cucumber is merely optional; apparently other people like it. Use it at the peril of your own and your family’s taste buds. I will accept no liability for any cucumber based insult you may have thrown at you.
Mint and Coriander Dip
• 6 tbsp natural yoghurt, not greek
• 1 tbsp mint and coriander, in equal quantity
• 1 tsp mint sauce, not jelly
• A little cucumber, finely chopped
• A pinch of salt
• A pinch of sugar
1. Simply chop the fresh herbs extremely finely, and then mix everything together. Serve cold, or it may turn out to be a little unpleasant.
Cost: Let’s face it; no dip is ever going to break the bank. However, I suppose I had better tell you that this dip set me back approximately 35p. That’s cheap, right?
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