Category: Health & Wellbeing

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Keeling’s Irish No-Bake Strawberry Cheesecake

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.

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Neven Maguire’s Brown Scones are full of roughage and great for breakfast

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.


By Neven Maguire

Celebrity Chef

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Neven Maguire: Home Chef

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Lina’s veg stir fry with Nepalese-style pancakes:  RTÉ Today 😀

Lina Gautam

By Lina Gautam Chef


Today

Ingredients

For stir fry

Serves: 4

  • 3 courgettes chopped in cubed
  • 2 medium potatoes peeled a cubed
  • 2 tbsp rapeseed/ vegetable oil
  • ½ tsp fenugreek seeds
  • ½ tsp turmeric powder
  • ½ tsp chilli powder
  • Salt to taste
  • 1tsp of grated ginger
  • 1 tsp garam masala powder

For pancakes:

  • 225 gm plain flour
  • 75 gm rice flour
  • 1 tsp fennel seed crushed
  • 1 tbsp sugar
  • Pinch of salt
  • 1 tbsp of vegetable oil for each pancake
  • ½ water ½ milk mix to make a batter

Method

For stir fry:

  1. Heat oil, fry fenugreek seeds
  2. Add potatoes with turmeric and salt and fry for a minute
  3. Add courgette, give it a good stir and cook for 10 min or so until is cooked and water is absorbed
  4. Add garam masala, chilli powder and grated ginger and mix it well and set it aside.

For pancakes:

  1. Mix all the ingredients and stir into a pancake batter
  2. Heat a medium nonstick pan
  3. Once hot add 1 tbsp oil and add 2 ladles of pancake mix
  4. Cover and cook for a minute or so until the bottom is golden brown then flip to the other side and cook until the pancake is golden brown from both sides
  5. Serve hot with courgette and potatoes stir fry as your delicious and nutritious meal.