Time out at the Beach.

Lovely summer weather, sunrise over the ocean, sunsets over the hills behind, swims in the surf and surfing the net for a job. We've taken time out this week to get back to nature Coromandel style. Pip and Vicky created this delicious vivid dinner of chicken tagine and red cabbage slaw spiked with kaffir lime leaves.

Gathering shellfish is one of my favourite beach 'to do's'. While my friend and I dug for pipi's  at low tide, Pip swam across the harbour inlet to gather cockles (clams).

 Recipe for Feijoa Frangipane.

 For those who are not familiar with this fruit, feijoa taste a little bit like a guava or some say a cross between a guava and a pineapple.
Ingredients

• 225g sweet short crust pastry or about 8 sheets of filo buttered between every second layer
• 125 butter
• 125g castor sugar
• 125g ground almonds
• 1 tbsp plain flour
• 2 eggs
• 6-8 feijoas or 12 if you wish to add fresh slices after baking

Method

1. Prepare 6 individual loose bottom tart tins or one large tin by greasing them and then dusting them with flour.
2. Pre heat oven to 170°C
3. On a floured surface roll out pastry thinly to fit tart tin
4. Make the frangipane filling by creaming the butter & sugar together until light and fluffy.
5. Gradually beat in the eggs one at a time.
6. Fold in the ground almonds and spread the frangipane mixture over the tart base.
7. Peel and slice the feijoas and arrange over the frangipane mixture.
8. Sprinkle some castor sugar over the feijoas.
9. Bake for 35-40 minutes or until the frangipane is golden and risen slightly and is like sponge to touch. Smaller tarts will only require 25-35 minutes.
10. Serve warm with whipped cream or ice cream or mixture of whipped cream and greek yogurt.