Feijoas yes please!

Posted on May 9, 2016 by soulfoodie92

I love feijoa’s hence this is my second post on feijoa’s today ! Make the most of them while they are nice and cheap and are available. If you get a your hands on to many you can always peel and freeze for when you have a feijoa craving!

This is one of easiest cake recipe out! You put all the ingredients in the food processor so no mixing or hand beating requires! It a moist upside down feijoa and lime yoghurt cake, it goes down a treat warm with a cup of tea. Would be perfect served warm with ice-cream for a different dessert but is just as good cold!

Upside Down Feijoa and Lime Yoghurt Cake

Ingredients:
5 feijoa’s, peeled and slice thick rings
2 limes, zest and juice
1 lemon, zest and juice
1 cup canola oil
1 cup yoghurt
1/2 tsp vanilla
2 eggs
2 cups flour
2 tsp baking soda

Method:

Pre-heat oven to 170 degrees.
Combine all ingredients in food possessor apart from the feijoa’s!
Puree until combined scrap down sides and blitz once more.
Line a loaf tin with baking paper and arrange the feijoa slices along the bottom making sure there are no gaps.
Pour over cake batter and bake for 40-50 minutes until golden brown and a knife comes out clean when tested.
Remove from oven and allow to cool in tin for 5 minutes until turning onto serving plate.

Serve warm or cold.

*this can be made in either a loaf tin or cake tin but it is important that you line it or it wont turn our of the tin.

Long Time Coming

Posted on May 9, 2016 by soulfoodie92

Its been a longtime since I have posted on here. Its been a busy start to the year and now its already May! I don’t know where the first four months of the year have gone but I can defiantly say that the years are going faster and faster!

Its getting colder in New Zealand now as winter is approaching we get a great variety of produce available as the seasons change. Ive had great fun in the kitchen photographing and testing some new recipes for the blog. Coconut and Mango Passion Cheesecakes, Feijoa and Apple Crumble, Rhubarb, Vanilla Bean and Granny Smith Preserve plus some great savory dishes . Butternut Squash Cheese Bake, Sole with Capers and Shallots in Brown Butter the list goes on. Now I better get typing so you all can enjoy these tasty items to !

Feijoa and Apple Crumble

Feijoa is such a unique flavour which i really love and something i get very excited about once they come into season. Here is a super simple and fast recipe for feijoa and apple crumble with fresh custard.

Ingredients
5 feijoas, peeled and sliced
2 apples, cut into 3 cm chunk (skin on)
1/4 cup white sugar
3/4 cup water
Crumble Topping
1 1/2 cup oats
1/2 cup coconut
1/4 cup brown sugar
130gm butter, melted
1/2 tsp cinnamon
Custard
20gm custard powder
30gm white sugar
300ml milk
1 tsp vanilla

Method:

Pre-heat oven to 180 degrees.
Combine sliced feijoa, apple, sugar and water in a medium size pot bring to boil and simmer for 5 minutes until feijoa’s are soft and apple is tender.
Pour into oven proof dish.
Make the crumble topping by combining all ingredients and stiring well, top the stewed fruit evenly with crumble mix.
Bake for 20minutes until golden and bubbling.
While the crumble is baking make the custard.
Combine custard powder, sugar and a small amount of milk in a bowl to form a smooth paste, whisk in remaining milk and transfer to a pot.
bring to the boil and stir until thick.
Remove crumble from oven and serve with hot custard and ice cream if you dare.

Serves 4

The Feijoa

Posted on May 9, 2014 by soulfoodie92

Finished feijoa and white chocolate upside down cake.

I grew up eating feijos we have 2 large feijos trees at my batch in the Coromandel, and every autumn the trees would be full of feijoas, a sweet fruit with bursts of tang a unique flavour, paired well with sweet ingredients.

While feijoas are in season at the moment and a reasonable price all over the country why not try out this sweet tooth fix with a crunchy edge and delicate moist cake with soft bursting feijos you cant go wrong. the feijoa pairs incredibly with the milky white chocolate and creates a delectable upside down cake.

Why not try it out for mother’s day, get in to the kitchen and surprise mum with this beauty.

Feijoa and White Chocolate Upside Down Cake

Ingredients:

1 1/2 cup white flour
1 cup sugar
1 tsp. baking soda
pinch salt
250 gm chocolate, melted and cooled
250 ml water
1 tbsp. vanilla essence
1 tbsp. white vinegar
1/3 cup canola oil
12 feijoa’s, halved flesh removed

Method:

Pre-heat oven to 170 degrees, line large spring form cake tin with baking paper and light coating of oil to elemental the cake sticking.
Sift all dry ingredients into a bowl and whisk until the dry ingredients is evenly mixed, this is also aerating your dry ingredients.
Make a well in the center of your dry ingredients, in a jug whisk together oil, water, vanilla and vinegar. Pour into the well along with melted chocolate. whisk in a figure 8 pattern until just mixed through. (over mixing makes the cake tough.)
Line cake tin with cut in half feijos, place them seed side down, pour over cake batter and bake for 35 minutes until golden brown, test with a knife to see if cooked. (when knife comes out clean its cooked.)
Cool in tin, the cake will drop dramatically in size but don’t worry this is how it’s supposed to be. Run knife around the edge of the cake and remove the sides, place a plate over the top of cake and flip upside down so cake flips onto its top showing the beautiful feijoa bottom.
Serve with unsweetened plain yoghurt or on its own.