Tag Archives: dinner

Treat Mum To A Delicious Dessert: Passionfruit And Lemon Tart

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Rustle up a wonderfully indulgent treat for Mothers Day with this tangy and delicious Passionfruit and Lemon tart.

The perfect dessert to finish off a special lunch or dinner, we love serving ours with a few raspberries or strawberries and a spoonful (or two!) of fresh Cornish clotted cream.

You can of course make your own pastry, but to save time we use either ready-made sheets or shells and blind-bake them before filling.

When blind baking the pastry, make sure you line the shell with greaseproof paper or silver foil before filling it with baking beans, and bake for 10 minutes, remove the foil and beans and bake for a further 10 minutes until golden brown.

Ingredients:

  • 1 x 22cm sweet shortcrust pastry tart shell, blind-baked

For the filling:

  • 5 eggs
  • 150 g golden caster sugar
  • 150 ml double cream
  • finely grated zest and juice of 2 lemons
  • 2 ripe passionfruit, halved

To decorate:

  • 2 tbsp apricot preserve, sieved, for glazing
  • icing sugar

Method

  1. Preheat the oven to 150ºC, fan 130ºC, gas 2.
  2. Beat the eggs and sugar using a stand mixer or electric whisk, until they look pale and fluffy. Stir in the cream, then the juice and zest of the lemons. With a teaspoon, scoop out the pulp from the passionfruit shells and add to the cream. Pour this mixture into a measuring jug.
  3. Place your blind-baked tart shell on a baking tray in the preheated oven, and pull out the oven shelf a bit. Pour the lemon mixture into the tart shell until filled to the top. Slide the shelf carefully back in and close the oven door.
  4. Bake the tart for 25–30 minutes until the mixture is set but still wobbly. Leave to cool in the tin.
  5. With a pastry brush glaze the top with the heated apricot glaze, then decorate with fresh berries, if you like, and a dusting of icing sugar. Serve with fresh Cornish clotted or whipped cream.

A Special Valentine’s Feast

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Valentine’s Day deserves something a little bit special for dinner, so what better than our delicious Fillet Steak with Balsamic Glaze?

Taken from our evening menu here at Freathy, it’s simple and quick to prepare, requiring only the minimum of ingredients, and if you follow our tips on cooking the perfect steak, you can’t fail to impress!

The key to cooking a perfect steak is all in how you treat it before, during and after cooking. We also advise using the best quality ingredients you can, as you’ll get much better results in terms of taste, especially with the fillet steak.

We love serving ours with grilled asparagus spears and either warm buttery rolls or creamy mashed potatoes, but your choice of accompaniements is entirely up to you (sometimes you just can’t beat good ol’ chips!). Enjoy!

 

Ingredients:

2 (4 to 6 ounce) fillet steaks

1/2 teaspoon each freshly ground salt and black pepper

1/2 tablespoon vegetable oil

4 tablespoons balsamic vinegar

4 tablespoons dry red wine (e.g. Merlot, Pinot Noir, Cabernet)

 

Method:

1. Remove steaks from the fridge 45 minutes before cooking, pat dry on all sides and season both sides with the salt and pepper. Leave to rest at room temperature.

2. Add the oil to a large non-stick frying/skillet pan and heat over a medium to high heat. Pat all sides of the steak dry again and make sure your pan is very hot before adding the steak (which will give a tender steak with a dark crust)> Cook your steaks for 2 minutes on each side, or until browned.

3. Reduce the pan to a medium-low heat, add the balsamic vinegar and red wine, and cover. Cook the steaks for 3 minutes on each side, basting them with the sauce when you turn them over.

4. Remove the steaks to two warmed plates and allow to rest for 5 minutes in a warm place. Spoon the balsamic glaze over each steak and serve with your choice of accompaniements.

 

Why not really make it a feast, and treat yourselves to our Chocolate Hazelnut Cheesecake for dessert? You can find the recipe here.