Astar's Recipe - Marvelous Feijoa Recipes - 30 Apr
Marvelous feijoa! If you live in the north, like me, you probably have access to plenty of feijoas. My tree drops about a bucket a day, and not wanting to waste them, it's time to do something with them.
Feijoa and Raspberry or Strawberry Scones
3 cups flour
3 tsp baking powder
Pinch salt
1 large tbsp brown sugar
1 tsp mixed spice
1 egg - mix egg into milk
1 1/2 cups milk - fluids will depend on how much juice is in
the fruits
4 chopped and skinned feijoas
1 cup raspberries or 1 cup of strawberries chopped
For the topping:
1 tbsp brown sugar
1 tsp of mixed spice
Method
Sift well and combine flour, baking powder, salt and
spice.
Mix in the sugar
Use a knife to chop and blend milk and egg
Add the fruit
Turn onto a floured board
Cut scone into sections
Top with mixed sugar and spice
Bake at 200degC for around 10-12 minutes
Serve with feijoa and apricot jam. Delicious!
Feijoa and apricot jam - makes 3 cups
1 large can of apricots - chopped, keep juice
1kg feijoas
1/4 cup lemon juice
4 cups sugar - heat sugar in oven to make warm
Clean jars with screw-top lids
Method
Wash feijoas and trim off flower end.
Chop fruit without peeling.
Into a pot, add fruit together with lemon juice and warm
sugar.
Stir a few times to dissolve sugar.
Bring to the boil and boil briskly until a setting test is
reached.
Pack and seal into clean jars.
Gorgeous feijoa almond cake
80g softened butter or Olivano spread
1/4 cup runny honey
3 large eggs
1 tsp vanilla essence
1 cup feijoa puree - cut fruits in half and remove soft centre then
mash
1 cup plain flour
1 cup wholemeal flour
1tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup trim milk
1 pkt toasted slivered almonds + 1/2 cup brown sugar mixed
together - for cake topping
22 cm round cake tin - lined with baking paper
Method
Preheat oven to 180c
Cream butter and honey until pale, then add eggs one at a
time.
Add vanilla essence.
Sieve flour and wholemeal flour along with salt, baking powder
and soda - add the wholemeal flour's bran back.
Fold in fruit pulp followed by flour.
Fold in milk.
Spoon cake mix into tin and bake 15 minutes.
Remove from oven and sprinkle sugar and almond mix over cake and
bake a further 20 minutes or until a skewer inserted into middle of
cake comes out clean.
Serve with thick Greek yoghurt mixed through with freshly pulped
feijoas.
Feijoa and prune Indian relish
1kg feijoas - remove flower stalk and chopped
2 granny smith apples - chopped, leave skins on
1 pkt pitted prunes
1/2 pkt currents
1/2 pkt sugared ginger - finely chopped
2 red onions - chopped
couple chopped garlic
1 tbsp mustard seeds
1 tbsp grated ginger
1 tsp salt
1 tsp freshly ground black pepper
1 kg sugar
2 tbsp molasses
2 1/2 cups malt vinegar
1 tsp each cayenne pepper, all spice, mixed spice
1/2 tsp five-spice
Method
Bring all ingredients to the boil and simmer away about 1
hour.
Cool then add 1 tsp citric acid.
Then store in clean screwtop jars.
