• I’ve added a casual chat room to CookingBites as a place for off-topic banter, light conversation, and short-lived chit-chat that doesn’t belong in forum threads. The chat room is informal and lightly-to-not moderated, with messages being temporary, so it’s ideal for friendly back-and-forth that would otherwise derail discussions. Site rules still apply, but there’s no reporting system or expectation of post-by-post moderation - if something becomes uncomfortable, the right response is to step away. If a topic has substance or lasting value, it still belongs in the forums; everything else can head to chat.

The CookingBites Recipe Challenge: Mint

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Falafel Patties. This challenge is putting me in a distinctly Middle Eastern mood. Thank you for that, @Yorky!
 
I may as well just add my mint sauce.....
  • 2 handfuls mint leaves
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons lemon or lime juice
  • 100 ml distilled vinegar
Put all the ingredients into a blender or food processor.

Blend for around 10 seconds.

Pour into a sealable jar and refrigerate for at least 2 days.

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Mint sauce brings back memories of Sunday lunch. I remember learning about the accompaniments for each meat. On a lamb day I would run into the garden and pick mint then make the sauce using an old fashioned herb mincer.


Edited to add: Ive googled and the herb mincer is called a mouli parsmint.
 
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