Tag Archives: recipe

Treat Mum To A Delicious Dessert: Passionfruit And Lemon Tart

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.


  • 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


  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

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!



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)



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.

Chocolate Hazelnut Cheesecake

As promised, here is our fabulously delicious Chocolate Hazelnut Cheesecake recipe, courtesy of the wonderful Nigella Lawson. It’s incredibly easy to make and is perfectly indulgent for this time of year, when it’s far too cold and miserable to be worrying about calories!

We love decorating ours with chocolate pieces, fresh berries and edible gold leaf, but you could try making your own hazelnut brittle and scattering a few golden shards across the top – delicious!

Don’t worry about letting the cheescake come to room temperature either – it definitely tastes better when it’s still slightly chilled.

Serves: 8-12

• 250 grams digestive biscuits
• 75 grams soft unsalted butter
• 1 x 400 grams jar nutella (at room temperature)
• 100 grams chopped toasted hazelnuts
• 500 grams cream cheese (at room temperature)
• 60 grams icing sugar (sifted)
1. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of hazelnuts and keep pulsing until the mixture becomes damp and sand-like.
2. Spoon into a 23cm/9inch round springform tin and press into the base using your fingertips or the back of a spoon. Chill in the fridge for about 20 to 30 minutes.
3. Beat the cream cheese and icing sugar until smooth, add the rest of the Nutella, and keep beating until it’s combined.
4. Remove the springform tin from the fridge and smooth the Nutella and cream cheese mixture over the base. Decorate with berries, chocolate pieces, brittle shards or even some chopped hazelnuts and put the tin back in the fridge for at least four hours or overnight.

A Festive Favourite: Baileys Chocolate Mousse

We absolutely adore Baileys Irish Cream here at Freathy; not only does it taste delicious as a drink (neat or over ice) but also adds a velvety rich whiskey smoothness to so many dessert recipes including cheesecakes, cupcakes, gateaux, ice cream and all manner of sweets and truffles. But our absolute favourite has to be Baileys Chocolate Mousse…….



Combining the sweet flavour of Baileys with the rich intensity of chocolate to make a deliciously light, fluffy mousse is our idea of heaven and perfect at any time of year, but we think it adds an extra special touch to Christmas festivities.

Try it for yourself with our favourite recipe from Cathy Trochelman, author of our go-to blog for recipe inspiration Lemon Tree Dwelling

15 mins
15 mins

Serves:6 (1/2 cup) servings

• 2 teaspoons unflavoured gelatin
• 2 tablespoons cold water
• ¼ cup boiling water
• ½ cup sugar
• 3 tablespoons cocoa powder
• 1½ cup double cream, very cold
• ½ cup Bailey’s, very cold
• 1 teaspoon vanilla essence

1. Before starting to mix the mousse, prepare the bowl and beaters by placing them in the freezer for 15 minutes to chill.

2. Sprinkle the gelatin over the cold water in a small bowl; stir and let it stand for 1 minute to soften.

3. Add boiling water and stir until the gelatin is completely dissolved. Let stand to cool.

4. Stir together the sugar and cocoa in a small mixing bowl and add the double cream.

5. Beat at a medium speed until stiff peaks form. Gradually pour in the Bailey’s, vanilla and the gelatin mixture, beating continuously at high speed until the mixture is well combinedand soft peaks form.

6. Spoon into serving dishes and put in the fridge to chill. (For a faster setting mousse, chill the dishes before filling them).

7. Chill for 1 hour or until ready to serve.


A Delicious Recipe For Bonfire Night

In addition to introducing Freathy News this month, we shall also be sharing our favourite recipes, crafty makes and more of what makes Freathy so special.

So, to kick off, we thought that we’d let you in on a very special secret; Sarah’s granny’s recipe for Sticky Black Gingerbread. It’s perfect for any Bonfire Night festivities you might be planning. Enjoy!



8oz butter

8oz soft brown sugar

8oz black treacle

12oz plain flour

2 level dessertspoons ground ginger

3 level teaspoons ground cinnamon

2 beaten eggs

½ pint milk

2 level teaspoons bi-carbonate of soda


1. Preheat the oven to gas mark 2/300°F/150°C

2. Grease a 7.5inch by 11.5inch rectangular baking/roasting tin

3. Melt the butter, brown sugar and treacle in a pan

4. Sift the flour, ground ginger and cinnamon, then stir the melted mixture into it, together with the beaten eggs.

5. Warm the milk to ‘blood heat’, pour it onto the bicarbonate of soda, stir it and add it to the mixture

6. Stir well and pour into the prepared tin

7. Bake in a very low oven for about an hour and a half, covering the top with greaseproof paper after the first hour

8. Serve warm with ice cream or cream, or wait until cooled and top with yogurt and soft cheese buttercream icing.

As you can see, at Freathy, we like ours with a drizzle of dark Baileys toffee sauce and a nugget of Cornish clotted cream (or two!). Delicious!