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
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 cups flour
2 tsp baking soda
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.
Smooth avocado with diced red onion and fresh coriander folded in with a hint of lime zest and a squeeze of tangy lime juice, served alongside slightly spiced Cajun oven baked wedges garnished with fresh coriander, spring onion and smoked paprika.
4 ripe avocados, skin and seed removed
1 red onion, finely diced
1 lime, zest and juice
1.5 Tbsp. sweet chili sauce
1/4 tsp. salt
1/8 tsp. freshly cracked black pepper
1 tbsp. fresh coriander, rough chop
5 Agria potatoes, scrubbed and cut into wedges (leave skin on)
1 Tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. Salt
1/4 tsp. freshly ground black pepper
1 tsp. onion flakes
3/4 tsp. garlic granules
1 spring onion, finely sliced
1 Tbsp. fresh coriander, rough chop
1 tsp. smoked paprika
Pre-heat oven to 200 degrees fan bake.
In food processor combine avocado flesh, lime zest and juice, salt and pepper. Blitz until a smooth paste has formed.
Remove from blender and in a bowl combine with red onion, coriander and sweet chili sauce. Fold together until incorporated, place in serving bowl and chill until required.
Combine cumin, first measure of smoked paprika, salt, pepper, garlic granules, onion flakes and olive oil in a small bowl mix to form a paste. Toss through sliced potato wedges and baked for 40 minutes until golden and brown.
In a small bowl combine sliced spring onion, coriander and 1/2 last measure of smoked paprika, mix together and sprinkle half the mixture on the base of your serving dish. This ensures the you have tasty garnish from top to bottom in your dish.
Place golden baked wedges over the top , finish with the remaining spring onion mix and sprinkle with last of smoked paprika.
Serve alongside the fresh guacamole.
Guacamole Yield: 3 cups ( I froze 1 cup in snap lock container for easy access dip later on in the week)
This Guacamole goes perfectly on tacos, burgers or side of steak gives you zingy fresh burst of flavour that uplifts any meal.