I am excited to take over the café from today. We’ll be opening the doors as usual at 10am but with all the same familiar faces and the usual cosy atmosphere that you’re used to.
I’d like to wish Emma the very best, and a big thank you for the time we’ve worked together & all the laughs we’ve had along the way.
I am looking forward to welcoming our loyal customers and new faces over the coming weeks and months.
Thank you to everyone for all your support and well wish so far. I’m very grateful.
Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 flat baking trays or swiss roll tins.
Put the butter and sugar into a mixing bowl and beat until smooth and creamy.
Next, beat in the peanut butter. Finally, stir in the beaten egg and the flour. Mix until smooth.
Put teaspoonfuls of the mixture onto the baking sheet (a little apart, to allow for spreading during baking).
Bake for 15 minutes if you like them soft in the middle, or for 25 minutes if you like them crisp.
When baked, allow to set for about 5 minutes. Transfer to a wire tray to cool. When completely cold, store in an airtight container to keep them fresh.
Sift the flour into a bowl with the baking powder. Add the sugar and the oat bran and mix. Toss the cranberries into the icing sugar. Add to the bowl with orange zest and stir to mix.
Place the egg, milk and melted butter or sunflower oil into another bowl and beat lightly. Stir into the dry ingredients. Just do this casually – there is no need to over mix.
Line a muffin tin with baking cases. Spoon the mixture into the lined muffin tin.
Bake in a pre-heated oven at 200°C /400°F / Gas Mark 6 for around 15 minutes – or until risen and golden.
Serve warm or cold. Quick Tip Oat Bran is also great as a coating for fish before frying.
Neven explores County Durham and Durham City, discovering stunning landscapes, rich history and incredible local food. From walking in Blanchland and the North Pennines to visiting Knitsley Farm Shop, where handmade pies are crafted by a sixth-generation farming family.
In Durham City, @nevenmaguire samples elegant desserts at the Cellar Door Restaurant and dives into the fascinating history of Durham Cathedral, a UNESCO World Heritage Site, learning about medieval pilgrimages and what monks once ate.
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.
✨ St Brigid’s Weekend Blessings ✨ As we head into St Brigid’s Weekend, all of us at Mullingar Pewter honour Ireland’s beloved saint—patron of craftsmanship, hospitality, and new beginnings. Her legacy of creativity and care continues to inspire the tradition and skill behind every piece we make. May this weekend bring warmth, light, and a sense of renewal to your home. ☘️ #StBrigidsWeekend#StBrigid#LaFheileBride#MullingarPewter#IrishCraftsmanship
