Day 245.

© Ruth Johnston 2010.

Today I was in the mood for trying out new recipes.
I made an awesome chilli marinade that goes all gooey when it heats up, some rocky road and this mango and watercress salsa which went amazing with some chicken in the chilli marinade. I'm so proud of myself, I have to go buy a jar for this tomorrow so it keeps well, there's too much of it to keep eating everyday it's going to last ages.

Ingredients; 60g of finely shredded spinach 60g of watercress 2 spring onions (finely chopped) ½ medium onion (finely chopped) 1 medium mango (finely chopped) ¼ cup of sweet chilli sauce 1. Combine spinach, watercress, spring onions, onion, mango and sweet chilli sauce into a medium bowl and mix. 2. Blend until completely combined. Tip: It is probably best to use a well-ripe mango as mine was only nearly there and I don't think the mango flavour came through as well as it should have.

Day 25.

© Ruth Johnston 2010

I made this today, it was quite tasty, definitely the best cheesecake I've ever made, as the last one was a milky shambles.
Banana Cheesecake
Ingredients:
Crust:
120g digestive biscuits.
40g melted butter.
Filling:
6 bananas.
Juice of a lemon.
3 eggs.
400-500g cream cheese.
100g sugar.
1 tsp cinnamon.
Instructions:

1. Pre-heat the oven to 180/Gasmark 6.
2. Mix the crust ingredients together and place in the oven for 10 minutes.
3. Lower the oven temperature to 140/Gasmark 4 once the 10 minutes is up.
4. Mash 3 bananas with 2 tablespoons of lemon juice.
5. Combine the rest of the filling ingredients with the mashed banana mixture.
6. Pour the filling onto the biscuit base and bake for 1 hour.
7. Turn off the oven and allow to cool, then refrigerate for 1 hour.
8. Cover the remaining bananas in lemon juice before using to decorate.