Friday, 9 October 2015

Mint Chutney

So a week after the BBC Radio 1Xtra's Academy workshops, I think I'm finally back down to Earth (and lectures).  I loved spending two days having the opportunity to both learn tips from those in the social media, blogging radio and other industries as well as network with other young people.  I exchanged social media details with two girls called Vanessa and Saphire, who are both trying to get their music (both originals and covers) out into the world.  The workshops also gave me plenty of inspiration for blogging and led me to my decision to change the name of my blog to Rainbow Sunshine Blogs.  The reasons behind this change are that I'm wanting to blog more than just about food (for example, on Monday, I posted about the 1Xtra event, and I did the travel series in August), and I'm wanting to post more often and limiting myself to a Friday just won't cut it anymore because so much is always happening.  Fridays will always be about food though.

This evening, I'm heading to the Bradford Playhouse for the 24 hour show.  A 24 hour show is a musical where before the night before the show, only the production team know what the musical will be.  Participants arrive on the Friday night with sleeping bags, food, etc. (but no caffeine is allowed) for 24 hours, and are told what musical they will be performing on the Saturday night.  During the 24 hours, all auditions, rehearsals and set-designing and building take place.  Last year, we did The Rocky Horror Show, which was brilliant.

For this week, I'm going to share another of the recipes from the card I picked up at the UBU Green Thursdays stall 2 weeks ago, and this one if for mint chutney.  The recipe originally called for natural yoghurt, but as usual, you can use dairy-free yoghurt to make the recipe vegan-friendly!


3 tablespoons mint leaves, about 10g
1 teaspoon caster sugar
150g tub of low-fat dairy-free natural yoghurt
a squeeze of lime or lemon


  1. Blend the mint leaves, sugar and yoghurt with some freshly-ground black pepper until well-blended.
  2. Add the lime or lemon juice before serving.

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