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

Asian Greens

These taste wonderful and the recipe is flexible as you can use seasonal greens.

Ingredients  
(serves 2)
Takes 10 minutes
  • 2 cups broccoli
  • big bunch choy sum or bok choy
  • bunch of asparagus or snow peas
Sauce
  • 2 tsp sesame oil
  • 1 tbsp grated ginger
  • 2 tbsp oyster sauce
  • 3 tbsp chicken stock, or stock cube or 2tbsp miso paste
  • 1 tbsp soy sauce
  • 1/2 tsp honey (optional)
Method 
  1. Cut veges into similar sizes, snap woody ends off asparagus.
  2. Place veges in boiling water for 30 seconds then drain.
  3. Heat ginger in a wok with sesame oil over a med-high heat for 1 minute. Add remaining sauce ingredients & cook for 2 minutes.
  4. Add vegetables and toss through sauce. Cook for another minute until heated through. I served mine with Lamb Cutlets. Enjoy!
Labels:

Comments

Post a Comment

Popular Posts