Vanmiddag de mosterd eindelijk kunnen proeven. Het is een vrij milde mosterd geworden. Vooral de smaak van de zongedroogde tomaten duidelijk naar voren komen. Zoals op de foto te zien is zijn de mosterdzaden redelijk in tact gebleven. Mijn budgetkeukenmachine kon het net zoals een paar maanden geleden met de linzen niet aan om ze erg fijn te malen. Ik vraag me af of dit bijgedragen heeft aan de mildheid, of dat het misschien heeft gelegen aan het relatief lange rijpingsproces.

De mosterd heb ik met wat blokjes oude kaas geserveerd. Een smaakvolle combinatie die zeker voor herhaling vatbaar is. Net zoals het maken van mosterd, wat ik ook vaker ga doen.

Via een recept van Coquinaria.nl kwam ik al snel op de site van Greydragon terecht. Deze pagina bevat een aantal recepten van mosterd uit de tijd van de Middeleeuwen. Erg leuk om te lezen en ook eens te maken.

Een verdere zoektocht leidde tot een aantal recepten op A Pinch Of. Daar zat dus ook de tomaat-basilicum mosterd tussen die ik gemaakt heb.

Over het resultaat kan ik op dit moment nog weinig zinnigs zeggen omdat de mosterd nog moet rijpen. De geur is in ieder geval veelbelovend.

Ingrediënten
25 gram mosterdzaad
25 ml witte wijnazijn
4 zongedroogde tomaten
10 blaadjes basilicum

Het mosterdzaad in wat azijn minstens een nacht laten weken. Daarna in een keukenmachine samen met de tomaten en basilicum mengen tot een pasta. Deze pasta in een potje doen en minstens een paar dagen laten rijpen. Volgens de mensen van A Pinch Of komt dat de balans van de verschillende smaken ten goede.

De bovenstaande hoeveelheden van de ingrediënten zijn ruw geschat, tijdens het maken ben ik vergeten te tellen/meten/wegen.

(Receptbron: A Pinch Of)

Entry #1 to #8 (from left to right)

#1 Mustard-Mint Rotini (recipe) by Johnson

I thought the mustard would overpower the mint at first. but it seemed as if the mint and pepper had neutralized a lot of the acidity. i was surprise by how good it really was and will make it again.

#2 Cold cuts with mustard-mint-sauce (recipe) by Robert

I have prepared one half of the sauce with chopped mint leaves, the other half (as usual) with chopped dill and tested then both sauces together with the meat. Both sauces were excellent, light and very well suited to be served with cold cuts of meat (veal, roastbeef).

#3 Mint & Mustard Pasta Salad (recipe) by Mehgan

I do know that I will definitely be making this one again. It was so simple and quick, and I didn’t have to worry about it like I would have had I made a salad with dairy ingredients in it like potato salad has. All in all, it was a hit!

#4 Peppermint flavoured cauliflower gratin with cheese and mustard (recipe) by Evelin

I do feel I used the right amount of peppermint – it calmly reminded itself in the dish, without shouting I’m here! Mustards are of course different, I used Finnish mild mustard and the amount seemed okay. I even got a good comment from my mother – something like ‘quite good’ which means more than the usual Estonian ‘normal’ and should – I guess – be taken as a compliment.

#5 Trout with peppermint and mustard sauce (recipe) by Martin

The sauce has a fresh, light tartness. Peppermint and mustard compliment each other very well. All in all a very delicate sauce. I wish I had made some more!

#6 Mint Gazpacho With Musterd Ice Cream (recipe) by M.

The idea was to make an ice cream which gives a cold and ‘burning’ sensation [painful cold perception is associated with feelings of burning] at the same time in a cold soup that can cool a ‘burning’ tongue because of it’s oily- & mintyness.

#7 Mustard seed and mint rice (recipe) by Swaha

The resulting dish came out very minty but the mustard and jalapenos lend it a spicy kick. When you taste it at first, you notice the refreshing mint. But then as you let the taste permeate in your mouth comes the heat from the mustard and jalapenos.

#8 Mustardsoup with mint (recipe) by yours truly

I’m a big fan of mustardsoup. It has a nice rich spicey taste. Adding some chopped mint creates great contrast. The freshness of the mint is big plus for the soup!

Update: added two late entries

#9 Sarina’s Savoury Peanut Chicken (recipe) by Sarina

The final result was a crunchy and surprisingly savoury delight. Contrary to my expectations the peanut flavour was quite muted as was the mint and mustard, in fact none of the flavours particularly stood out. Instead they formed a harmonious backdrop, enhancing the chicken without overpowering it.

#10 Mustard and Mint Sauce (recipe) by Andreea

His sauce is very simple and although I was weary at how it would taste (the recipe does sound like a mustard/mint mayonnaise) it was delicious! Very refreshing, very light and a great sauce to go with beef. I kept the quantities as suggested in the recipe, as the sauce keeps till the next day.

I hope everybody enjoyed this round as much as I did. I was honoured to host it and I’m looking forward to the next round.

Note: Johnson hasn’t got a blog, so I will post his recipe overhere.

Recipe: Mustard-Mint Rotini

6 mint leaves
20 ml of prepared mustard
15 ml of olive oil
approx. 2 handfuls of rotini
30g of lightly salted chicken
Dash of pepper.

shred 3 mint leaves and mix with mustard and olive oil. then stir into the rotini pasta with pepper.
take 2 mint leaves and rip apart in hands then stir into pasta. top with chicken and remaining mint.

Get some inspiration, more information or get overexcited and take a look at the challenging pairs of the last few rounds.

TGRWT #1 hosted by Martin coffee, chocolate & garlic (round-up)
TGRWT #2 hosted by Tara banana & parsley (round-up)
TGRWT #3 hosted by Evelin strawberry & coriander (round-up)

So are you up for the challenge? The pair of this round is:

mint & mustard

A powerfull combination which hopefully will lead to some interesting dishes. Still interested?

This is how you can participate in TGRWT #4:

1. Prepare a dish that combines mint and mustard. You can use any type of mint or mustard. You can either use an existing recipe (if there is any) or come up with your own.

2. Take a picture of the dish and write an entry in your blog by August 1st with TGRWT #4 in the title. Readers will be particularily interested in how the flavour pairing worked out, so make an attempt at describing the succession of taste and aroma and whether you liked it or not.

3. A round-up will be posted here (with pictures). Please send me an email to info (at) kookjegek (dot) nl with the following details: Your name, URL of blog, URL of the TGRWT #4 post and a picture for your entry in the round-up. If you don’t have a blog, email me your name, location, recipe and a brief description of how it worked out and I’ll be glad to include it in the final round-up.

Good luck with this combination!

Ingrediënten (2 personen)
200 gram Griekse yoghurt
halve komkommer
kwart tl mosterdzaad
halve tl chilipoeder
1 tl korianderpoeder

Snij de komkommer in kleine stukjes en meng alles door elkaar in een kom. Een erg frisse salade die toch nog een beetje pit heeft.

(Receptbron: Mkahawana wa baniani)