Skip to main content

Featured

Feijoa Cake

Feijoa season is chaos—in the best way. One minute you’ve got none, the next you’re wondering why you have 47 sitting on the bench. This feijoa cake is a simple, no-fuss way to use up a decent pile of fruit without ending up with something overly sweet or heavy.  The texture is quite dense (almost like a cross between a cake and a pudding), with that classic feijoa graininess coming through. It’s not a sugary cake—which means it pairs perfectly with something creamy like yoghurt or ice cream to balance it out. INGREDIENTS   1 cup Ripe Feijoa ½ cup Shredded Coconut (or chopped nuts) 1 cup Coconut Milk ⅓ cup Mild-Flavor Extra Virgin Olive Oil ⅔ cup Raw Cane Sugar 1 teaspoon Vanilla Extract 2 cups Self-Rising Flour 1 teaspoon Cinnamon METHOD   Preheat the oven to 180°C (350°F). Line a 9-inch cake tin with parchment paper. Slightly oil the paper and tin with oil spray. Set aside. Cut the ripe feijoa in half crosswise and scoop out its flesh with a teaspoon, placing it on a ch...
Post a Comment
Read more
Labels

Petite Kitchen: Sage and Lemon Butter Beans

It's unbelievable how something so simple had Trevor & I fighting over the last spoonfuls. Awesome recipe out of one of my favourite cookbooks, My Petite Kitchen, by Eleanor Ozich. Again I didn't take a photo so using Eleanor's until I make them next.

 Ingredients
serves 2 as a side dish
  • 1 can of organic butter beans, drained and rinsed
  • a good glug of extra virgin olive oil OR 1 Tbsp coconut oil
  • 1 large brown onion, diced 
  • 3-6 cloves of garlic (cut back if you aren't a big garlic fan)roughly chopped 
  • a large handful of fresh sage, leaves only 
  • juice of one lemon 
  • sea salt 
  • freshly cracked pepper

Method 

  1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic and sage, and cook while stirring, until browned and slightly crispy. 
  2. Add the butter beans, and continue to cook for a minute or so. Add the lemon juice, and a good pinch of salt and pepper, and continue to cook for a further 2-3 minutes, just to let all the flavors sink in to each other. 
  3. Remove from the heat and serve immediately. Add a little more seasoning, and an extra drizzle of olive oil. Enjoy!


Photo source: Petite Kitchen
Labels:

Comments

Post a Comment

Popular Posts