New guy popping in to say hello.

[Chomerly]

Hi all,

Loving the site.
I've been doing a bit of reading in order to bolster my experience in growing but haven't contributed anything until now.

I'm an absolute novice at growing but I'm successfully growing some herbs in a planting box which I use in my cooking.

There's nothing like homemade mint sauce to educate the taste buds.

I'm also growing a few chilli plants at the moment, along side some sweet and bell peppers.

Anyway, I thought I would just say hello and i hope I can contribute to the forums.

[Nicos]

Hi there- and welcome to the Vine!

[Tinabalerina]

Hi Chomerly

Welcome, nice to "meet" you.

Actually you can contribute already, please could let me know how to make mint sauce , cheeky I know as we've only known each other for ....2 minutes.

[veggiechicken]

Hi Chomerly and welcome! We like eating as much as gardening! Can you make Caaake?

[bearded bloke]

Caaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaake

[bearded bloke]

Hello & welcome







Beware of NUTTERS

[Rosee]

Hello from me too!

[Glutton4...]

Hello, and welcome to the Madhouse!

Mint sauce!? Yeeeeuuuuccccchhhh!

But I'll help eat the CAAAAAAAAAAAAKE!

[Bren In Pots]

Hello and welcome to the vine Chomerly

[Chomerly]

Hi everyone.
Thank you for the welcome.
Loving the polar bear Beardy Bloke.

Unfortunately I'm not very good at baking so cake will be of the cards I'm afraid.

Hi Chomerly

Welcome, nice to "meet" you.

Actually you can contribute already, please could let me know how to make mint sauce , cheeky I know as we've only known each other for ....2 minutes.

Not at all Tina.
The recipe I always use for that Sunday roast requires just a few things.

A pestle and mortar (preferably a deep one)
Red wine vinegar
Golden caster sugar
And obviously, a good bunch of fresh mint.

I chop the mint up, not too fine, and add it to the pestle and mortar. (Depending on the size you may need to chop it pretty fine or do it in stages)

Add a good pinch of caster sugar (about and pound the mint up into a smooth, almost drying paste like consistency.

Add around 4 tablespoons of red wine vinegar and pound a little more.
Take a tea spoon and stir it all up until smooth and runny'ish.
Taste and keep adding a little caster sugar to the sauce until there is a balance of sweetness from the sugar, and the sour/bitterness from the vinegar.

You can add as much mint to this as you want according to your preference.
If I'm doing this on a Sunday along with my roast, I tend to add some water from the vegetables being cooked into the sauce to add more flavour.
What I don't use I put into a jar and after its cooled, I put it in the fridge until I need it next.
It's usually good for 10 days or more.

I hope you like it.

[weekendwellies]

Welcome Chomerly. Eating what you grow is half the fun. Enjoy.

[out in the cold]

Welcome to the vine.

Where abouts in the country are you?

[Tinabalerina]

Thanks chomerly, much appreciated. I'm going to give it a go then let you know how i get on. How exciting, homegrown mint sauce 😃

[VirginVegGrower]

Hello there and welcome

[bearded bloke]

Unfortunately I'm not very good at baking so cake

Fortunately on here we can all bake a cake






a virtual cake








Enjoy