Well I knew it was going to be a hot one today, and was up early anyway so I went out for a shortish 2.7 mile run. I went a little slower than my last few runs (10 minute miles) and had a bit of energy at the end so I added on a little loop. All in all my run was 3.7 miles, which took me 37 minutes on the dot! I felt like when you are at the petrol station and try to get the money right on the dot! This time I took water with me, as on Wednesday by the time I was nearing home my throat had totally dried up. I had drank a cup of water when I woke up but I think that in the mornings I need to make sure I drink enough. I don’t normally take water with me on shorter runs but it is so hot at the moment that I think its only sensible. When I got home I found a breezy spot outside and did a good 5 minutes of stretching, trying to cool down. I am just glad that I went out at that time (was home by 9.15am) as it has only been getting hotter as that day has gone on.
After a shower I was starving, so had a mega breakfast to refuel. I had 110g of raspberries and strawberries, big dollop of Rachel’s organic rhubarb yoghurt, a sprinkle of fru grains and a scoop of home-made muesli. Yummmy yum yum!
Now for some big news! I have finally decided what to do with the home-grown blackcurrants. After pondering for a while I hve decided that other people may wish to share in the delights of home-grown produce, so I made a cheesecake for Sunday tea tomorrow. I spent ages looking through my books and trawling the interent, but I could only find either baked cheesecake recipes (which I didn’t fancy) or ones which need gelatine (which I don’t eat and don’t have a veggie substitue for). So in the end I adapted my key lime pie recipe (which by the way is also amazing) and made my own.
So here is runningcupcakes’ blackcurrant cheesecake:
Melt 75g butter/ marg and mix with 150g crushed digestives and a tsp ground ginger. Press into a large round flan tin (ideally with a loose bottom) and chill in the fridge.
In a big bowl mix a tin of light condensed milk with 300g light cream cheese and whisk gently until combined. Not too much in case the cheese splits.
(Key lime pie- use 300g 0% greek yoghurt and slowly add zest and juice of 3-4 limes- whisk for several, maybe 10 minutes).
Pour mixture onto base and chill.
To make the sauce I put the blackcurrants in a small pan (maybe 250g? I didn’t weight them but was probably the size of a small punnet at least) with a splash of water and a tsb sugar. Bring to the boil, turn down the heat and gently simmer for 5- 10 minutes. Add more sugar to taste if needed.
Let it cool for a bit and then spoon gently on top of the cheesecake- it mixed in a bit and gave a lovely marbled effect. Chill overnight and then slice and enjoy! I am looking forward to trying it tomorrow 🙂.
If you made key lime pie you could grate some lime zest over the top before serving.
I spent a few hours this afternoon reading in the garden- I put my chair in the shade and it was lovely. I also took some photos of all the things growing (the courgette plants have got so big that I am not sure if I will know when they have fruit on them ready for picking!). Also the tassles on the corn are massive and flopping over, but I have no idea what they will look like at thay turn into corn- all I know is that they are wind pollinated, and when the ends go brown I should look and see if they are ripe. I think I still have a while to wait!
Last night after a walk I tried one of the banana peanut butter muffins and they were delicious- very nutty, not too sweet, nice and chunky and very filling. They reminded me of the banana nut muffins you get a lot in the US (except maybe half the size!). With banana things sometimes they can be too squishy but in this recipe the ratio was just right, so they were moist but not soggy.