1 cup feijoa pulp
2 tbsp milk
1 tsp baking powder
8 oz flour
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.
1.25kg feijoa pulp
500g onions, chopped
1kg brown sugar
1/2 packet mixed spice
625g apples, peeled and sliced
1 tbsp salt
1 small 1/2tsp cayenne pepper
Put all together in a large saucepan, bring to the boil and boil for one hour and pour into sterilized jars. Seal.
Feijoa Crumble Cake
75g brown sugar
1/2tsp vanilla essence
1 tsp baking powder
¼ cup milk
2 C peeled and roughly chopped feijoas
1 C shredded coconut
½ C brown sugar
30g butter, cut into cubes
Mix well to combine.
Preheat oven to 180°C. Line and grease a 22cm round cake tin.
Cream butter and sugar until light and fluffy. Add eggs and vanilla and beat.
Add sifted dry ingredients to butter mixture with the milk.
Fold in feijoas. Pour into baking tin and sprinkle top with crumble mixture.
Bake 50 – 60 minutes or until golden. In the last 15 – 20 minutes may need to cover top to stop browning.
Serve with Greek yogurt or cream.
1 kg Feijoas
¼ cup water
4 cups sugar
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.
1tsp vanilla essence
4 large eggs, separated
3 tbsp honey
600gms feijoa pulp roughly chopped
First bowl whisk together the vanilla essence, sugar and egg yolks until thick and creamy.
Second bowl whisk the cream until it is soft peaks.
Third bowl whisk the egg whites and salt until stiff peaks.
Fourth bowl mix together the honey and feijoa pulp.
Gently fold together all 4 bowls content. Scoop into chosen container, cover with Glad® cling wrap and freeze over night. Bring out of freezer prior to when you require so it can thaw slightly before serving.
Frozen Feijoa Souffleé
2 cups of feijoa flesh
2 tbsp lemon juice
¾ cup sugar
2 egg whites
1 cup of cream
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
Freeze until firm.
Take it out half an hour before it is served to slightly soften.