The first time I made this recipe it was calm and controlled (the kids were at nursery and kindergarten) but I put too much lemon juice in it. I vowed to try it again with less lemon juice to see if it was worth keeping or if I should give up. I did a few months later but in the middle of the coronavirus stay-at-home times – needless to say it was nowhere near as calm and controlled. Cooped up indoors I tried to maintain the cooking and the food photography with the demands of a 2 year old and a soon to be 5 year old, both of whom who were bored, bored, bored with not being able to go out and play for the last two months together.
The soon to be 5 year old ‘big girl’ understood she was to stay back while Mummy took food photos as long as she got to do a personal photo shoot later. My two year old son, however, is not so understanding and insisted his red toy car be centre stage; it actually came as part of a very nice train set by Bigjigs. I pushed it away, he pushed it back in. It got into most of the photographs and when I came to which photo to use all the ones involving the toy car just looked better.
So, vastly improved by my son’s directorial and product placement skills, the mint cream dressing with a bright red Bigjigs wooden toy car photograph now claims pride of place to showcase this recipe.
Mint Cream Dressing
- 120 ml coconut cream (1/2 cup)
- 20 g mint leaves (3/4 cup)
- 2 tsp lemon juice
- large pinch salt
- Finely chop the mint leaves.
- Mix all the ingredients together.
- Best served at room temperature.