The other day I realized that I had made a pretty important mistake in my beetroot fritters recipe – I’d entirely forgotten to add the egg to the list of ingredients! I’ve been kicking myself about it ever since and have of course fixed the issue. But if you tried the recipe and the fritters fell apart, I’m so sorry. I know how frustrating it is to try a recipe only to have it turn out disastrously!
Totally unintentionally, today’s ‘recipe’/suggestion uses the same dill and mint sauce as those fritters. I think at this point I’ve established that I’m a big fan of yoghurt sauces (see exhibits a, b and c), so this doesn’t really come as much of a surprise. But I’ve got a doozy for you on this fine Thursday afternoon: I prefer this sauce to mayonnaise.
I know. Any minute now the Dutch immigration office will be knocking on my door to seize my residence permit! It’s not that I don’t like mayonnaise – I really do! But to borrow from that majestic film, 10 Things I Hate About You: I like mayonnaise, but I love yoghurt sauce. This dill and mint sauce just has such great freshness and tang!
Fun/weird story time: I only very recently – as in within the last year – started to like dill. I used to think it ruined anything it touched, and that wasn’t for lack of trying! You see, as a kid I was obsessed with this Swedish pop group. I had all of their CDs, their DVDs, and floppy disks (I’ve just severely dated myself there huh) with all of the pictures of them that I could find online. I so idolized these girls that I started learning Swedish with Rosetta Stone and watching Swedish Disney movies online. I still have totally useless phrases memorized – the apples are in the basket, for example, or almost all of the lyrics to ‘God help the outcasts’ from The Hunchback of Notre Dame.
Otherwise I’m totally normal and not weird I swear!
I’m not sure what the goal was. To somehow ‘turn’ Swedish? Some of my family’s great great great ancestors were allegedly vikings like 1000 years ago, so perhaps I was hoping to somehow bring out that side of myself?
Anyway! I desperately wanted to like dill because it was such a typical Swedish ingredient. But try as I may, I couldn’t do it. And now look at me! Next stop, salty black liquorice? Or perhaps brined herring? Shudder. That would probably help me keep my Dutch residence permit, though…
So back to these fries with dill and mint sauce. I realize that this recipe is super simple, and that’s why I’ve kept the instructions for the fries quite general – so if you’ve got a method that’s tried and true for you, stick to it! This is more about my love for this combination, and the way I personally make oven fries, than it is about specific measurements.
Now that I’ve posted this relatively wholesome combination, I think I’ll get started on my vegetarian poutine recipe… *eyebrow wiggle*
Happy Thursday everyone! xx
I've left out specific amounts for the fries because this is more of a general method than a specific recipe!