Cooking

Due to their delicious flavour, feijoas can be used in many sweet recipes including cakes, tarts, yogurts, wines and jams. Below is a recipe for a delicious lemon and feijoa jam.

You will need:

One and a half kg of feijoas Sugar Water Half of a lemon

Instructions:
Wash the feijoas and chop into small pieces. Place the fruit into a large cooking pot and cover with water. Bring contents slowly to the boil and then simmer for about 45 minutes or until the fruit is soft and squishy. Now pour the fruit and liquid into a colander and allow the mixture to drain into a measuring jug for a few minutes, then add the juice of half a lemon. Measure the liquid, then pour it back into the saucepan and add 3/4 cup sugar for every one cup of juice. Stir slowly over a moderate heat until the sugar has dissolved. Boil rapidly until the mixture thickens(it will thicken more upon standing). Allow the bubbles to subside, and mash the remaining chunks with a potato masher to make the jam as fine as possible. Pour the feijoa jam into hot sterilised jars and seal them.

Feijoa & Lime Muffins

By Chef #311242 on April 18, 2006

2 Reviews

Prep Time: 15 mins Total Time: 30 mins Yield: 12 muffins

About This Recipe

"Feijoas make wonderful partners to tart limes. Feijoas are available from around March until June. Or try finely chopped kiwifruit, bananas, pawpaw or fresh chopped pineapple. This recipe came from the net when I was looking for something to do with the feijoas from my tree."

Ingredients Ingredients
o o o o o o o

3 cups flour 2 tablespoons baking powder 1 cup caster sugar 3 eggs 1 1/4 cups milk 1 1/2 cups feijoas, peeled and finely chopped 125 g butter, melted and cooled

Ingredients for glaze

o o o

2 tablespoons caster sugar 2 tablespoons orange juice 2 limes, juice and zest of, grated

Directions
1. Sift the flour, baking powder and sugar into a large bowl and make a well in the centre. 2. In a jug blend together the eggs and milk and add the feijoa's. Blend into the dry ingredients folding in the butter as you go. 3. Divide the mixture evenly between 12 well greased muffin tins . 4. Bake at 220 degrees Celsius for 15-20 minutes until cooked. 5. To make the glaze, simmer the sugar, orange juice and lime juice together until the sugar has dissolved. 6. Stand muffins for 2 minutes before brushing with the glaze. Stand a further 5 minutes before serving. Page 2 of 2Feijoa & Lime Muffins (cont.)

Feijoa Crumble
By Jen T on July 07, 2005

2 Reviews

Prep Time: 10 mins Total Time: 55 mins Servings: 4

About This Recipe

"A nice crumble to use when feijoas are plentiful. Other fruits such as rhubarb, apples, peaches, pears or a combination can be used. Goes well with a smooth custard and/or whipped cream."

Ingredients
o o o o o o

10 -14 medium size feijoas 2 tablespoons brown sugar 1/2 cup water 100 g butter 1 cup flour ( white, wholemeal or 1/2 cup of each) 1 teaspoon baking powder

Directions
1. 2. 3. 4. 5. 6. Pre heat oven to 160'C. Peel & slice fejoas into an ovenproof dish. Add the brown sugar and water and stir to combine. Combine the butter,flour and baking powder. Mix until like fine breadcrumbs. (use a food processor if liked). Sprinkle topping on fruit and bake for 45-60 minutes, until the fruit is stewed and the topping crisp. 7. Serve hot or warm with custard and/or cream.

Feijoa Salsa
By Evie* on January 08, 2007

Ingredients
1. 2. 3. 4. 5. 3 feijoas, peeled and finely chopped 1 small onions, peeled and finely chopped 1 tablespoon finely chopped fresh coriander ( cilantro) 1 tablespoon brown sugar fresh ground black pepper

Directions
1. Mix all the ingredients together. 2. Place in small bowl and let flavours mingle for an hour before serving.

Super Simple Feijoa Sauce

By Evie* on January 08, 2007

0 Reviews

Prep Time: 5 mins Total Time: 5 mins Yield: 1 cup

About This Recipe

"Another magazine find. This is great served with meat or chicken or can be used as a glaze for ham. Freezes well."

Ingredients
o o o

4 feijoas 1 tablespoon whole grain mustard 2 tablespoons brown sugar

Directions
1. Cut feijoas in half and scoop out the flesh, add to blender. 2. Add remaining ingredients pulse until smooth.

HINTS: To obtain the flesh of the feijoas (minus skin), I find the best way is to cut them in half, then scoop out the flesh with a teaspoon; much easier than peeling them. As they oxidise quite quickly, get the lemon juice (for jam or jelly) or vinegar (in the case of chutney) onto them quite quickly so that they dont start to turn brown. Feijoa Chutney 1.5kg feijoa flesh, diced 375g onions, peeled and finely diced 500ml white vinegar 750g white sugar 1 teaspoon ground ginger teaspoon ground cinnamon 1 teaspoons salt

2 teaspoons cornflour, mixed to a paste with 1 tablespoons extra white vinegar, optional Place all ingredients in a large saucepan (approximately 4 litre capacity), Bring to the boil, stirring, then reduce heat to medium low and cook for 1 hours or until a chutney- like consistency is reached. If you think the chutney needs thickening just a little, stir in some or all of the cornflour/vinegar paste. Pour into warm sterilised bottles and seal immediately. Feijoa Jam 1kg feijoa flesh, diced Juice 1 large lemon cup water 900g white sugar Place feijoas, lemon juice and water in a large saucepan (3 to 4 litre capacity) and bring to the boil, stirring. Reduce heat and simmer for 20 minutes. Stir in the sugar and bring back to the boil, stirring constantly. Boil over medium heat for approximately 25 minutes until setting point is reached. To check for set, place a teaspoonful of mixture on a cold saucer, place in fridge for a few minutes if it sets on the saucer, then the jam has reached setting point. Feijoa Jelly (You could use this flavoursome jelly to glaze fruit tarts) 1kg feijoas, washed (but not peeled) and chopped 4 cups water Juice 1 small lemon 4 cups white sugar Place the feijoas, water and lemon juice in large saucepan (3 litre capacity) and bring to the boil. Reduce heat and simmer until fruit is soft. Pour the mixture into a colander that has been placed over a large bowl or pot. Leave to stand for 20 minutes at least. Pour the resulting liquid through a sieve that has been lined with one layer of muslin or similar. Place this final liquid into a saucepan and add the sugar. Bring back to the boil, stirring constantly, then reduce heat to medium and cook until setting point is reached. To check for set, place a teaspoonful of mixture on a cold saucer, place in fridge for a few minutes if it sets on the saucer, then the jelly has reached setting point.

Feijoa Cake
Easy

Ready in 55 minutes This is a delicious way of using feijoa. It makes a lovely moist cake which can be served with icing for morning tea or dessert with a spoonfull of whipped cream and dusted with icing sugar

Ingredients
Makes: 8

1/2 cup Milk 2 large eggs 1 &1/4 cups sugar 1 cup Fiejoa pulp 1 teaspoon Vannila 75g Butter or Margarine using marg makes it dairy free 2 cups Plain Flour 1 teaspoon each of baking soda and baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon

Preparation method
Prep: 15 minutes |Cook: 40 minutes 1. pre heat oven 180c line and grease a 20cm cake tin 2. 3. scoop out pulp from middle of feijoas put in processor with milk, eggs, sugar, vannilla, and butter pulse till all mixed sift flour and dry ingredients into a bowl and add the liquid from processor folding in gently.

FEIJOA & CHICKEN CURRY Serves 13 Ingredients 2 tablespoons olive oil 3 chicken drumsticks, skin off 4 large mushrooms, quartered 1 bell pepper, diced

 Method 1. 2. 3. 4. 5. 6. 7.

2 onions, diced 1 garlic clove, crushed & chopped 5 feijoas, peeled & sliced 1 tablespoon curry powder 1/4 teaspoon allspice 1/8 teaspoon pepper 1 tablespoon cornstarch/cornflour 500ml chicken broth or stock (made or bought)

Scour into the flesh of the chicken leg on both sides (until it looks like you have a tic tac toe pattern). Heat up a large pan with the oil and sear both sides of the legs until you get a nice light brown colour. Set aside the chicken in a bowl. Add a bit more oil and throw in the mushrooms, bell pepper, onion and garlic. Saute for 5 minutes. With the vegetables put in the feijoa, curry, allspice & pepper. Stir up until combined then sit the chicken legs in the middle of the pan. Finally combine the chicken stock and cornflour in a bowl, then pour into the pan. Boil for 5 minutes. Turn the chicken legs over. Let it simmer for about half an hour. Cooking time will depend on your pan/stove. The scouring of the chicken allows you to see right to the bone without having to pull the chicken apart to check its cooked. Serve with rice.

Feijoa and pork make a wonderful flavour match and this dish sounds like an easy number to rustle up on a cool autumn evening, although I would be tempted to swap the ginger wine for a whole lot of freshly grated ginger. PORK WITH FEIJOAS & GINGER Ingredients Method 1. 2. Preheat the oven to 200C. Melt the butter in a frying pan. Season the pork and brown on all sides. Remove it to a dish and place in oven to finish cooking it will take about 10 minutes, depending on the thickness of the fillets. When the pork is cooked, remove it from the oven to a warm place to rest for a few minutes. Meanwhile, pour off any excess fat from the pan. Pour in the wine and bring it to the boil, scraping off any browned bits from the bottom of the pan. Peel and chop the feijoas, and add to the pan. Simmer til the liquid has thickened. Stir in the cream and simmer til slightly thickened. Adjust the seasoning to suit. Slice the pork fillets on the diagonal and arrange on a plate with the sauce poured over them. 20g butter 2 pork fillets 100ml ginger wine 6-8 feijoas (about 200g flesh) 100ml cream salt freshly ground black pepper

3. 4. 5.

ROASTED FEIJOA AND CHICKEN SALAD Serves 4 Ingredients

8 feijoas 1 1/2 tablespoons grapeseed oil 1 teaspoon cumin seeds 1/2 tablespoon sweet chilli sauce 4 free-range chicken thighs, boneless or use breasts 4 teaspoon garam masala salt 12 fresh dates 4 handfuls of small spinach leaves creme fraiche to serve

1. Preheat oven to 200C. Peel and slice the feijoas. Pour over a tablespoon of oil then using your hands, mix with the cumin seeds and sweet chilli sauce. Bake for 15-20 minutes or until sticky and golden. 2. Rub the chicken with 1 tablespoon of oil and the garam masala. Season and roast for 15-20 minutes: the breasts will take a little longer than the thighs. 3. Break up the dates and remove the stones. Slice the chicken and plate with the leaves, feijoas and creme fraiche.
Tags cake, feijoa, white chocolate Feijoa and Baileys. how can you go wrong with that combination. The original recipe for this cake comes from a blog called Ecological Mum. Definitely one for me to try out when the feijoas are gathered. FEIJOA & WHITE CHOCOLATE CAKE Ingredients Method 1. 2. 3. 4. Cream butter and sugar. Add eggs and beat until combined. Add flour and baking powder and beat until combined. Fold in feijoas and white chocolate melts until just combined. 150g butter, softened cup brown sugar 2 eggs 1 cup flour 2 teaspoons baking powder 1 cup feijoas (removed from skins) 1 cup white chocolate melts Baileys (optional)

5. 6. Tags

Pour into a 23cm ring tin. Bake at 180C degrees for approx 40 minutes.

Digby Law Ive been hunting for this one for awhile and I finally found it. Digby Law is a celebrated Kiwi chef and he has a beautiful little preserving book titled Digby Laws Pickle and Chutney Cookbook. Containing 300 recipes for traditional chutneys, relishes, pickles, sauces etc, it contains this popular recipe for a sweet fruit chutney featuring feijoa. FEIJOA CHUTNEY Makes 3 litres Ingredients Method 1. 2. 3. 4. Tags feijoa, tart I have a recipe for peach clafoutis that is just screaming to be made with feijoas but then I found this recipe for a feijoa tart that looks easily as delicious. It comes from another gorgeous blog (there so many talented people out there) called Tiny Happy. The author Melissa is wonderfully inspirational with fabrics and needlework and other creative crafts. All mixed up with heavenly creations from her kitchen. As she states, it is an any-kind-of-fruit-tart but right now it really has to be feijoa, doesnt it? Wipe feijoas, trim ends and finely slice by hand. Finely chop onions. Coarsely chop raisins and dates. Combine in a large saucepan, bring to the boil, and cook gently for 1 2 hours until the chutney is thick. Make sure it doesnt catch on the bottom of the saucepan. Spoon into hot clean jars, and seal. 1kg feijoas 500g onions 300g raisins 500g pitted dates 500g brown sugar 1 tablespoon ground ginger 1 tablespoon curry powder 1 teaspoon ground cloves 1/4 teaspoon cayenne pepper 4 teaspoons salt 4 cups malt vinegar

Photo: Tiny Happy FEIJOA TART Ingredients Method 1. 2. 3. Tags feijoa, lime, meringue, pie This delicious sounding meringue-topped feijoa pie comes from a very beautiful hand stitched publication, The Hungry Girls Cookbook. Three talented friends Rachel Pitts, Leah Holscher and Katherine Bird have combined their talents in writing, cooking, photography and illustration to create books that are definitely works of art rather than run of the mill publications. Whisk the eggs and sugar until thick and creamy. Put butter and milk into a saucepan and stir until just boiling. Remove from heat. Sift flour and baking powder into the egg mixture, then pour in the milk mixture. Fold all the ingredients together until smooth. Pour into a flat dish lined with baking paper. Arrange the sliced fruit over the top. Sprinkle over a little raw sugar or sliced almonds if you like. Bake at 180C for 20-30 mins. 2 large eggs 150g white sugar 100g butter 150 ml milk 175g flour 3 teaspoons baking powder enough sliced fruit to cover the surface of the tart

Photo: Rachel Pitts If you take a peek at the screen shots on the website, you can get a sense of how beautiful these clothlined, hand-sewn volumes are and theyve just released volume 3. The Hungry Girls blog contains some wonderful recipes to tempt your taste buds, including this fabulous pie. And I love Rachels story of being new to the flavour of feijoa FEIJOA & LIME MERINGUE PIE Serves 10 Ingredients Filling 300 g feijoa pulp 110 g ( cup) sugar 1/3 cup cornflour pinch of salt 90 ml lime juice 40 g butter 3 egg yolks, lightly beaten shortcrust pastry (your favourite recipe)

Meringue 3 egg whites pinch of salt

 Method 1. 2. 3.

75 g (1/3 cup) caster sugar

4. 5.

Brush a 26 cm tart tin with melted butter and dust it with flour. Roll out the pastry until large enough to cover the tin, but not too thinly, and lay it inside the tin. Trim off the excess pastry. Chill in the refrigerator for 30 minutes. Preheat the oven to 180C. Line the pastry shell with baking paper and fill with baking weights or rice. Bake for 15 minutes, then lift out the baking paper and rice and bake for another 5 minutes, or until lightly golden. While the pastry shell is cooking, make the filling. Blend the feijoa pulp until smooth. Put the sugar, cornflour and salt in a saucepan and stir to combine. Stir in the feijoa pulp and lime juice and place over gentle heat. Bring to the boil, stirring regularly so the mixture doesnt catch on the bottom. The mixture should become quite thick. Once boiling, remove from the heat and stir in the butter. Add the egg yolks and stir well. Return to very gentle heat and stir for a few more minutes, until the mixture is quite hot to touch and steam is rising from the surface. Remove from the heat. To make the meringue, put the egg whites in a bowl and beat to firm peaks. Add the salt and sugar and beat until very thick and glossy. Spread the warm feijoa filling inside the baked pastry shell. Cover with the meringue and use the back of a spoon to make decorative swirls through the meringue, or pull it up into mini peaks. Bake in the oven for around 10 minutes, until the meringue is lightly golden. Leave to cool to room temperature before serving.

Tags Italianate baked feijoas, Ray McVinnie There are so many wonderful online food communities these days and buried deep in a number of them are threads devoted entirely to feijoas. All it takes is a clever search and you can stumble across heavenly concoctions such as this Italian-infused dessert of savoiardi, mascarpone, limoncello and feijoa, found at Everybody Communities NZ. The entry credits this to Ray McVinnie, MasterChef NZ judge, Cuisine magazine Food Editor and writer of a weekly food column for the Sunday Star Times, Sunday magazine. ITALIANATE BAKED FEIJOAS Ingredients Method 1. 2. 3. 4. Tags Preheat the oven to 200C. Place the savoiardi in the bottom of a 25cm x 15cm or similar ovenproof dish then evenly space the feijoa halves on top. Pour over the limoncello or wine. Place tablespoons of mascarpone in between the feijoa halves. Sprinkle the lemon juice and zest on top and then scatter the sugar over evenly. Place in the oven for 20 minutes or until everything is bubbling. Remove from the oven and serve with liquid cream if desired. Serves 4-6. 10 savoiardi (sponge finger biscuits) 16 large ripe feijoas, halved, flesh scooped out with a teaspoon 200g mascarpone 100ml limoncello, white wine or port zest and juice of 1 lemon 1/4 cup brown sugar

feijoa, Paul Jobin, tarte fine

Photo: Ian Jones, NZ Herald Mmm. Thin pastry with a sweet, buttery and fruity filling. Simple. Delicious. This recipe comes from the New Zealand Herald. Although the page doesnt expressly credit Paul Jobin, his photo accompanies the recipe and I have assumed that this recipe is his. Jobin was previously the Executive Chef at The Lodge at Kauri Cliffs, Matauri Bay in New Zealands Bay of Islands (sigh). FEIJOA TARTE FINE Serves 4 Ingredients Method 1. 2. 3. 4. 5. 6. 7. 8. Tags feijoa, Maggie Beer, sour cream pastry, tart, The Cook and the Chef This recipe comes from the Australian television show The Cook and The Chef, which featured Maggie Beer (legendary Australian culinary icon hailing from the Barossa) and Simon Bryant (formerly Executive Chef at the Adelaide Hilton) challenging each other in a friendly gustatory duel. I missed this particular episode but was delighted to see that feijoa had caught the attention of these esteemed foodies. Would love to have heard their comments on the flavour and texture of feijoa and Line the bench with cling-film and dust with flour. Roll the pastry out to 4mm thick, dust icing sugar over and fold in from each end to meet in the middle and fold again. Roll to 2mm thick, use a saucer to cut out discs, prick and place on a baking sheet lined with baking paper, bake at 170C until light and golden. In a mixing bowl, beat together the unsalted butter and sugar until light and pale. Whisk in the eggs, one at a time. Sieve in the flour and almonds together, folding into the butter mixture. Spread the paste over the discs of pastry; place the tarts back into the oven for seven minutes or until golden. Take from the oven, top with sliced feijoas, dust with icing sugar and place back into the oven at 185C for a further four to five minutes. Take out, place on to a plate, top with buffalo yoghurt and a drizzle of liquid honey. 1 block sweet short pastry 1/4 cup icing sugar, sifted 125g unsalted butter, softened 125g caster sugar 2 eggs, beaten 30g plain flour 125g ground almonds 4 feijoas, peeled and cooked whole in lemon sugar syrup

how to get the best out of this remarkable fruit. This tart was made by Maggie, while Simon created these feijoa & apple muffins. FEIJOA TART WITH SOUR CREAM PASTRY

Photo from ABC TV: The Cook and The Chef Makes 3-4 tarts (small spring form tins) depending on the size of the feijoa. Ingredients Topping Method 1. 2. 3. 4. Make the sour cream pastry according to directions to the point where the pastry is chilled. To make the poaching syrup, dissolve the sugar in the water, add the lemon zest and schnapps, bring to the boil, and then reduce to a simmer. Peel the feijoas and place them in the poaching liquid. Poach until tender (about 10 15 minutes). Leave to cool in the poaching liquid. Meanwhile make the brown butter topping, by beating the eggs and sugar together until pale, add the flour and mix well to combine. Heat the butter in a saucepan until nut brown, allow to cool and then add to the yolk and sugar mixture. Mix well and set aside until needed. Spray small spring form tins and then line with sour cream pastry leaving at least a 2 cm border of pastry hanging over the top. 2 eggs 125g unsalted butter 1/2 cup sugar 1 tablespoon plain flour 1/2 cup flaked almonds 1 quantity sour cream pastry (see below) 4 medium sized feijoas 1 cup sugar 4 cups water a piece of lemon zest removed using a peeler 1/2 cup pear schnapps, (or juice of pear with a little alcohol) nut brown butter topping

5. 6. 7.

Remove the feijoas from the poaching liquid and cut into large chunks. Divide the feijoa between the tins, pour over the nut brown butter topping, and fold the overhanging pastry back into the tart. Wash with egg wash and sprinkle with flaked almonds. Place in the freezer for 10 minutes (or the fridge for an hour) and then bake in an oven previously heated to 200C for 40 45 minutes until the pastry is golden. Remove and leave to cool slightly before removing from the tin.

PASTRY SOUR CREAM

Photo from ABC TV: The Cook and The Chef Ingredients Method 1. 2. 3. 4. Chop all the butter into small cubes. Weigh flour and put into mixer. Blend flour and butter until it resembles a large breadcrumb consistency. Add sour cream gradually (see note below). Turn onto a floured bench and pull together with your hands into a rectangle shape. Wrap in plastic wrap and chill for at least 20 minutes before rolling out and lining your tin. Blind bake at 200C for 12 minutes. Remove the foil and weights and bake for a further 5 minutes. 125 g plain flour 100 g unsalted and chilled butter 60 ml sour cream (approx)*

*NOTE: Check consistency before adding all of the sour cream and do not add all if it is not needed. When lining the tin, have the pastry come up high as the pastry will shrink. Tags feijoa, jam, passionfruit My journeys around the Internet take me to some truly glorious food blogs, created by passionate and gifted cooks, stylists, photographers and writers. One I keep coming back to transfixed by her beautiful images is Gourmet Recipes by Olga. She doesnt have an about page just exquisite recipe after exquisite recipe.

The cakes are divine artworks and her recipe for feijoa and passionfruit jam has been adopted as a family favourite. Do take a look around her site: she has a companion recipe for feijoa, pear and white wine jam along with the chocolate, feijoa and banana bundt cake featured here a while back, and also little chocolate cakes with feijoa mousse. Every photograph is wonderfully styled.

Photo: Gourmet Recipes FEIJOA & PASSIONFRUIT JAM Makes about two 300 ml jars Ingredients 2 cups feijoa pulp (cut fruit in half and scoop out the contents with a spoon)

 Method 1. 2. 3. 4. 5. 6. 7.

1 cups of sugar 2 large passion fruit (pulp scooped out and mashed to separate juice and seeds) 2 tablespoons vodka 100 ml water

Scoop out the pulp from the feijoas. Put pulp into a pot and add water. Boil on medium heat until the pulp is soft (about 15 minutes). Stir occasionally. Use a potato masher to gently mash the fruit. Add sugar, passion fruit pulp with seeds and stir until dissolved. Bring to a rapid boil and continue to boil for about 20 minutes or until the mix reaches setting point, giving it the occasional stir. Add vodka and stir to mix. Pour into sterilized jars, seal and store in a cool place.

FEIJOA AND CREAM CHEESE MUFFINS Makes 12 Ingredients Method

1 cup chopped feijoa flesh 34 cup caster sugar 75g butter, melted 2 eggs, lightly beaten 12 cup sour cream finely grated zest and juice of 1 orange 2 cups self-raising flour, sifted 12 teaspoon cinnamon 125g cream cheese, coarsely chopped 14 cup raw sugar

1. Heat the oven to 200C. Grease a 12-hole standard muffin tin or line with paper cases. 2. Combine the feijoas, sugar and butter in a bowl. Stir in the eggs, sour cream and orange zest and juice. 3. Add the flour and cinnamon, stirring until just combined. Fold through the cream cheese. 4. Spoon the mixture into the prepared tins and sprinkle with a little raw sugar. 5. Bake for 15-20 minutes until firm and golden brown.

feijoa, sauvignon blanc & cream cheese muffins

17 Tuesday Aug 2010 Posted by Juliana in muffins & loaves

 Leave a Comment Tags cream cheese, wine These muffins, created by Michelle Bond, took out The Marlborough Express Mighty Muffin Competition in May 2009. You can find the story about how Michelle Bond created them over here at The Marlborough Express website. MICHELLE BOND: FEIJOA, MARLBOROUGH SAUVIGNON BLANC & CREAM CHEESE MUFFINS Makes 12 Ingredients Method

1 cup chopped feijoa flesh cups of caster sugar 75g butter, melted 2 eggs, lightly beaten cup of sour cream finely grated rind lemon 1/3 cup of Marlborough Sauvignon Blanc 2 cups self raising flour, sifted teaspoon of cinnamon 125g cream cheese, coarsely chopped

1. Heat oven to 200C. Grease a 12 hole standard muffin pan or line with paper cases. 2. Combine feijoas with sugar and butter. 3. Stir in the eggs, sour cream, lemon rind and sauvignon blanc. Add the flour and cinnamon, stirring until just combined. 4. Fold in the cream cheese. Spoon mixture into prepared muffins tins. Bake for 15 to 20 minutes until firm and golden brown.

feijoa lime loaf

17 Tuesday Aug 2010 Posted by Juliana in muffins & loaves Leave a Comment Tags lime

I found this recipe over at Helen Peters blog site on TypePad, but for some reason (as I attempt to post this) her page is now completely blank. This is my pet hate about the web things move!! And recipes get lost just like that Hopefully its just a temporary thing. I have the link and will update if her page comes back. She has some photographs of this loaf and I have to admit that the crystallized lime and sugar glaze has my name written all over it. Sounds sensational. FEIJOA LIME LOAF Ingredients Method

8 feijoas, peeled 2 cups self raising flour 1 cup sugar 1 cup boiling water 1 egg, beaten 2 tablespoons butter 1 teaspoon baking soda

1. Slice the feijoas. Add to a pot with the boiling water, sugar, and butter. Bring to the boil and boil for 5 minutes. 2. Cool. (Note: cool properly to avoid cooking your egg in the next step.) 3. Add the egg, flour and baking soda and mix. Pour into a greased loaf tin and bake at 180 for 40-45 minutes or until the top springs back when touched and a knife inserted into the middle comes out clean.
Lime glaze

1/3 cup caster sugar 2 tablespoons lime juice

1. Mix together the caster sugar and the lime juice. 2. Drizzle over the still-warm loaf and allow to cool in the tin.
When you tip the loaf out there will be a thin crunchy sugar layer on the outside and the lime juice will have soaked in. Yummy.

Feijoa chocolate cake

Submitted by Hinterland Feijoas | Print this page
A great alternative to a plain old chocolate cake.

Ingredients

185g butter 3/4 cup caster sugar 2 eggs

1.5 cups peeled chopped feijoas (or frozen pulp) 2 tbsp brown sugar 1/2 tsp cinnamon 1/5 cups self raising flour 1/2 tsp baking soda 1/2 cup cocoa 1/2 tsp nutmeg 1/2 cup sour cream (or full cream plain yoghurt)

Method
1. 2. 3. 4. 5. 6. 7. 8. 9. Heat oven to 180c Combine feijoas, brown sugar and cinnamon in bowl and set aside Combine cream, butter and sugar and add eggs one at a time Stir sour cream into feijoa mix and combine well Sift dry ingredients into creamed butter/sugar/eggs and add in feijoa mix, combine well Transfer batter into prepared tin (recommend a ring tin) and smooth top evenly Bake for 40-45 mins or until skewer/knife comes out clean Sit for 5 mins before turning out Ice with either plain icing or a sour cream ganache (we love Nigella Lawson's)

When first baked, the spices somewhat override the feijoa, but if you bake a day prior and keep it, the feijoa shines through.