- #1677510BJB April 26, 2018 at 12:45 pm
Feijoa and Ginger Chutney:
1kg Feijoa, peeled and diced
400g Granny Smith Apples, peeled and diced
300g onions, peeled and chopped
50g fresh ginger, peeled and finely grated
4 star anise
750ml bottle cider vinegar
500g soft brown sugar
1 tsp ground cardamon
Put the prepared feijoas, apples, onions and ginger into a heavy based preserving pan or wide based saucepan.
Pour over ½ cup of water and add the star anise.
Cook gently over a low to medium heat for about 30 minutes, or until the fruit and onions are soft. Add cider vinegar, brown sugar and cardamon. Stir and bring to the boil. Reduce heat and simmer gently for 1 – 1 ½ hours until chutney is thick. Stir occasionally during cooking to avoid the chutney catching on the bottom of the pan.
Pour into sterilised jars and seal. Allow to mature for a month to 6 weeks before eating. Great served with cheese and cold meats.#1682580BJB June 3, 2018 at 11:24 am
Put the following in a large saucepan
1 cup chopped Feijoa’s (scooped flesh chopped – no skins)
1 cup boiling water
1 cup sugar
Bring to the Boil – Let cool
2 Cup flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
Put into lined Loaf Tin.
Cook for 45-60 mins at 180c
Be careful as this can get flour balls – make sure it is well mixed. I used electric beaters sometimes.
Feijoa Loaf.#1683006BJB June 7, 2018 at 2:30 pm
Feijoa and Banana Loaf:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp Mixed Spice
1 cup raw sugar
¾ cup vegetable oil
1 cup mashed ripe bananas (about 2 large bananas)
1 cup chopped ripe feijoas (about 3-4 feijoas)
Preheat oven to 180°C (conventional bake). Grease and line the base of a 13cm x 23cm x 70 (6 cup capacity) loaf tin with baking paper.
Sift flour, baking powder, baking soda and Mixed Spice into a mixing bowl.
In a separate bowl beat together raw sugar, oil, egg and mashed bananas to combine. Pour into the dry ingredients along with the chopped feijoas. Fold into the dry ingredients to mix.
Pour into prepared loaf tin. Bake for 55 – 60 minutes until cooked. A skewer inserted into the middle of the loaf will come out clean. Leave in the tin to cool for 10 minutes before turning onto a cake rack to cool completely. Cut into slices to serve.#1684720BJB June 21, 2018 at 5:51 pm
Feijoa and Bran Muffins:
2 cups wheat baking bran
1 cup wholemeal flour
1 cup flour
3 tsp baking powder
1 tsp Ground Cinnamon
½ cup soft brown sugar
3 Tbsp golden syrup
1 ¼ cup milk
1 ½ tsp baking soda
1 ½ cup peeled and chopped ripe feijoas (about 4-5 feijoas)
Preheat oven to 200°C (fan bake). Grease a deep 12 hole muffin tin.
Put bran, wholemeal flour, flour, baking powder, Gregg’s Cinnamon and brown sugar into a mixing bowl and stir to mix.
Melt the butter with the golden syrup.
Whisk milk, eggs and baking soda until baking soda has dissolved.
Make a well in the centre of the dry ingredients. Add milk mixture, melted butter and golden syrup along with the chopped feijoas. Carefully mix together to combine the ingredients, being careful not to overmix. Spoon mixture into prepared muffin tin. Bake for 15 – 20 minutes until the muffins are golden and spring back when lightly touched. Cool in the tin for 5 minutes before transferring to a cake rack to cool completely.#1694152BJB September 6, 2018 at 5:55 pm
Spiced Feijoa Cake:
125g butter melted,
1 cup chopped feijoas,
1 cup sugar,
1 1/2 cups flour,
1 tsp salt,
1 tsp baking soda,
2 tsp cinnamon,
1 tsp allspice.
1 1/2 Tbsp butter melted,
1/2 c rolled oats,
1/4 c brown sugar,
1 tsp white sugar.
Melt butter, remove from heat, add feijoas, sugar and egg. Beat well and fold in dry ingredients. Line cake tin. Pour mixture into tin. Combine topping and sprinkle over cake. Bake at 180*C 30-40 minutes till centre springs back when pressed lightly.#1698083BJB October 6, 2018 at 2:29 pm
2 cups flour
½ teaspoon mixed spice
3 teaspoons baking powder
1/2 cup caster sugar
100g butter, melted
1 cup milk
1 cup mashed feijoas
Preheat oven to 200 C. Sift flour,mixed spice, baking powder and sugar into a bowl. Lightly whisk egg and combine with butter and milk. Pour liquid and feijoa pulp into dry ingredients and mix very gently just to combine. Spoon into greased muffin tins and bake for 10-15 minutes until muffins spring back when gently pressed.#1716888BJB April 17, 2019 at 12:31 pm
Feijoa and Honey Load:
2 cups self-raising flour
1 teaspoon mixed spice
1 cup mashed peeled feijoas
¾ cup honey
grated rind of 1 orange
100 grams butter, softened
Set the oven rack in the centre of the oven. Preheat the oven to 180ºC. Grease and line the base of a mediium (22cm x 9cm) loaf tin with baking paper.
In a medium-sized bowl, sift together the flour and mixed spice. Make a well in the cetnre by pushing the flour out to the edges of the bowl.
In a jug, beat together the mashed feijoas, honey, egg and orange rind and pour into the well.
Add the butter and beat well for 1 minute with a wooden spoon until soft and whipped in texture.
Transfer to the prepared loaf tin and level off.
Bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean.
Remove from the oven and stand for 10 minutes before turning out onto a cake rack to cool.
Serve warm, thickly sliced or cold and lightly buttered.#1718523BJB May 5, 2019 at 7:57 am
Feijoa and Orange Cake:
½ cup sugar
1 tablespoon of golden syrup
1 teaspoon baking soda
2 tablespoons hot water
2 teaspoons baking powder
1 ¾ cups flour
1 cup feijoa pulp (or try warm stewed feijoas)
juice and rind of 1 orange
4 tablespoons brown sugar
Beat butter and sugar until creamy. Add egg and golden syrup and beat well. Mix baking soda in water and stir into the mixture. Add flour, baking powder, orange rind and feijoa pulp and mix lightly.
Pour into a greased tin and bake at 160°C for 45 min.
Remove from the oven and top with the mixture of brown sugar (try raw or demerara sugar if you prefer) dissolved in the orange juice.
Return to the oven for another 15 minutes.
Serve warm with cream or cold as you would a cake.
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