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Lemon cheesecake tartlets Recipe

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Ingredients

Ingredients
4 tbsp lemon curd
2 x 200g tubs Philadelphia lite cheese
6 tbsp summer fruit sauces, from a bottle
8 sweet dessert tartlet cases (from a pack)
100g blueberries
100g raspberries
1 tbsp cassis (blackcurrant liqueur)
icing sugar, for dusting
fresh mint sprigs

Direction

Method Be a clever cheat and save huge amounts of time by using ready-made tartlet case, and once filled look as professional as handmade ones Beat the lemon curd into the soft cheese until smooth and creamy. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder). Carefully mix the berries together then pile onto the cheese mixture. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.) Dust the tarts with icing sugar. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish.

Lemon cheesecake tartlets Recipe

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Meatballs with fennel & balsamic beans & courgette noodles

Put the mince, oregano, egg and grated garlic in a bowl and grind in some black pepper. Mix together thoroughly and roll into 16 balls.

Heat the oil in a large sauté pan over a medium-high heat, add the meatballs and fry, moving them around the pan so that they brown all over – be careful as they’re quite delicate and you don’t want them to break up. Once brown, remove them from the pan. Reduce the heat slightly and add the fennel, carrots and sliced garlic to the pan and fry, stirring until they soften, about 5 mins.

Tip in the passata, balsamic vinegar and bouillon, stir well, then return the meatballs to the pan, cover and cook gently for 20-25 mins.

Meanwhile, heat the 1 tsp of oil in a non-stick pan and stir-fry the courgette with the beans to heat through and soften. Serve with the meatballs and scatter with any fennel fronds.