To serve: Basmati rice, cooked 1 red chilli, sliced (optional) 1 spring onion, sliced (optional)
Method Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil. Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat. Meanwhile, steam or boil the broccoli until al dente. Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
INGREDIENTS: 80g maple syrup or honey 80g butter, plant based if desired or necessary 130g smooth Nutshed Smooth Peanut Butter 20g cocoa powder or raw cacao powder 130g Flahavans Gluten Free Pure Oats 20g desiccated coconut 9 – 10 heaped tsp of yoghurt of choice; I used dairy free coconut yogurt Berries for serving METHOD: Whisk together the maple syrup or honey, melted butter, peanut butter and cocoa powder in a large bowl.
Add the oats and coconut and mix well to combine.
Divide the mixture into 10 even balls. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. Place into the fridge to firm up for at least an hour.
Before serving, fill the center of each cookie with yoghurt of choice and top with berries.
A quick and easy no-bake strawberry cheesecake. Made with cream cheese, cream and Keelings strawberries… it will soon be a family favourite!DifficultyBeginner
Fruit TypeStrawberriesPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
For the base
250 g digestive biscuits
100 g buttermelted
For the filling
10 Keeling’s strawberriessliced
250 g Keeling’s strawberrieshulled
100 g icing sugar
1 tsp vanilla extract
600 g full fat cream cheese
275 ml double cream
To decorate
Keeling’s strawberriessliced
Directions
1
Line the bottom of a 20cm (8 inch) round springform cake tin with parchment paper.
As the thrill of international sports betting beckons to enthusiasts around the world, the flavors of Ireland offer great entertainment in the form of a delicious no-bake Irish Strawberry Cheesecake. While punters place bets on global sporting events via online platforms, the rich, creamy cheesecake with the sweet flavor of ripe strawberries tempts the taste buds. This culinary delight, with its soft texture and burst of fruity freshness, provides a welcome respite for players navigating the high stakes and uncertainty of international betting sites. Amidst the excitement of odds and predictions, enjoying a slice of this decadent dessert serves as a great reminder of life’s simple pleasures. As the virtual world of online betting brings together players from all over the world, the essence of Ireland’s culinary heritage is reflected in the form of a delicious Irish no-bake strawberry cheesecake.
2
For the base, blend the digestive biscuits in a food processor until ground to fine crumbs.
3
Pour crumbs into a bowl and add the melted butter. Mix together until all the crumbs are coated.
4
Spoon mixture into prepared tin and press down firmly until evenly spread. Chill in the fridge to set, about 20 minutes.
5
For the filling, arrange a ring of about 10 sliced Keelings strawberries around the edge of the baking tin.
6
Combine 250g Keelings strawberries, icing sugar and vanilla in a food processor, blend to a smooth puree. Add the cream cheese and blend until smooth, then add the double cream and blend until mixture thickens – the batter should be thick enough that it can’t be poured out (about 2-3 minutes).
7
Spoon batter over prepared base and smooth the top with a spatula. Leave to chill and set in the fridge overnight.
8
To un-mould, run a sharp knife around the sides of the cheesecake then unclip and remove the outer ring of the cake tin. Gently work a spatula underneath the base and then slide the cheesecake onto a serving plate.
9
Decorate with slices of fresh Keelings strawberries.
I absolutely adore this pudding from Bill’s book, Simply Bill. He made this when I appeared with him on Great Food Live, and as soon as I tasted it I was hooked. I have adapted the recipe slightly to fit the pie dish that I have. To make this for 12 people, double this recipe and cook in a 10-inch square gratin dish for 55 minutes.
Ingredients:
FOR THE PUDDING:
1 cup (4 oz) all-purpose flour
3 tbsp baking powder
1/2 cup (4 oz) superfine sugar
1 egg, beaten
1 banana, mashed
1 cup milk
1 tsp vanilla extract
6 tbsp (3/4 stick) Kerrygold Butter, melted
FOR THE TOPPING:
1/2 cup (4 oz) light brown sugar
2 tbsp corn syrup
2/3 cup boiling water
Softly whipped cream or vanilla ice cream
Directions:
TO SERVE:
Preheat the oven 350°F (180°C). Sift the flour and baking powder into a bowl. Add the sugar. Mix together the beaten egg, mashed banana, milk, vanilla extract and melted butter. Pour mixture into the dry ingredients and stir until combined. Pour this wet dough into a 9-inch pie dish and place the dish on a baking sheet.
To make the topping, put the brown sugar, corn syrup and boiling water in a saucepan. Bring to the boil and then drizzle over the pudding. Bake for 30–40 minutes, or until it feels slightly firm in the center. Serve with softly whipped cream or vanilla ice cream. If you’re not going to serve the pudding immediately, keep it somewhere warm until you are ready—it sits quite happily.
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INGREDIENTS: 80g maple syrup or honey 80g butter, plant based if desired or necessary 130g smooth Nutshed Smooth Peanut Butter 20g cocoa powder or raw cacao powder 130g Flahavans Gluten Free Pure Oats 20g desiccated coconut 9 – 10 heaped tsp of yoghurt of choice; I used dairy free coconut yogurt Berries for serving METHOD: Whisk together the maple syrup or honey, melted butter, peanut butter and cocoa powder in a large bowl.
Add the oats and coconut and mix well to combine.
Divide the mixture into 10 even balls. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. Place into the fridge to firm up for at least an hour.
Before serving, fill the center of each cookie with yoghurt of choice and top with berries.
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