Feijoa Recipes
Feijoa Cake
Ingedients
4oz butter
6oz sugar
2 eggs
1 cup feijoa pulp
2 tbsp milk
1 tsp baking powder
8 oz flour
Method
Cream butter and sugar, add eggs and mix.
Add the mashed feijoa pulp and the
milk. Lastly add flour and the baking powder.
Combine well and pour into two
greased sandwich tins.
Bake 180°C for 20 minutes.
Feijoa Chutney
Ingedients
1.25kg feijoa pulp
500g onions, chopped
600ml vinegar
1kg brown sugar
1/2 packet mixed spice
625g apples, peeled and sliced
1 tbsp salt
1 small 1/2tsp cayenne pepper
Method
Put all together in a large saucepan, bring to the boil and boil for one hour and pour into sterilized jars. Seal.
Feijoa jam
Ingedients
1 kg Feijoas
¼ cup water
4 cups sugar
Method
Peel and slice feijoas, add water and boil gently until soft. Stir in sugar and boil hard for 5-10 minutes, or until a drop popped onto a saucer jells.
Feijoas are high in pectin so this happens quickly.
Immediately pour into heated jars and seal.
Frozen Feijoa Souffleé
Ingedients
2 cups of feijoa flesh
2 tbsp lemon juice
¾ cup sugar
2 egg whites
1 cup of cream
Method
Mash feijoas, lemon juice and sugar. Whip egg whites until stiff. Whip cream
until thick. Fold beaten whites into the mashed feijoa puree and then fold in
the cream.
Freeze until firm.
Take it out half an hour before it is served to slightly soften.