Nutrition key to sound health
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_mariaharte_Currently making blackberry and sweet geranium jam from a jackpot of blackberries on my evening stroll! 🌞
Ballymaloe Cookery @BallymaloeCS 18 hours ago
Sometime you just want a slice of cake! A wonderful lemon cake.
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
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
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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Ingredients
- 225g (8oz) plain flour
- 2 tsp baking powder
- 150g (5oz) caster sugar
- 75g (3oz) Flahavan’s Oat Bran
- 100g (4oz) cranberries
- 25g (1oz) icing sugar
- sifted Zest of an orange
- 1 egg
- Beaten 300ml (½ pint)of Milk
- 50g (2oz) melted butter or sunflower oil
Method:
- 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.
We can guarantee lots of happy tummies after trying Mary Flahavan’s Oaty Brown Bread! http://ow.ly/YweHS
This is one of Mary Flahavan’s signature recipes – enjoy!
Serves Makes 1 loaf|Takes 60 minutes
1 large tub (500ml) of natural yogurt
1 beaten egg
1 tbsp. treacle (optional)
300g (12oz) Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)
Place the yoghurt, beaten egg and treacle in a bowl and stir well.
Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.
Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.
Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.
Mary’s Tip:
A sweeter version of this bread can be made by adding some dried fruits or you can use chopped sundried tomatoes and basil for a savoury version.
To prevent the treacle from sticking to the spoon, coat it with oil before use.
This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!
To serve:
Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt
Instructions
Pre-heat the oven to 190°C / Gas 5.
Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.
In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.
In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.
Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.
Pour the mixture into the prepared cake tin and into the pre-heated oven.
Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.
Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.
While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.
Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt
https://ndc.ie/recipe/clodaghs-orange-pistachio-yogurt-cake/
