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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...
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Saffron & Coriander Fish Stew

The fennel and bell peppers give this Fish Stew a beautiful sweet and sour taste. I haven't changed much from the original recipe taken from The Lebanese Kitchen as you don't need to mess with perfection.

Ingredients
serves 4
takes 40 minutes
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 fennel bulb, sliced
  • 4 tomatoes, chopped
  • 2 red bell peppers, seeded & sliced
  • 4 cups vegetable stock
  • 700g firm white fish, cut into chunks
  • 4 uncooked king prawns, peeled & deveined
  • pinch saffron threads
  • 1/2 tsp ground turmeric
  • 1/4 tsp chilli flakes
  • juice of 1 lemon
  • 2 tbsp chopped fresh coriander
  • salt & pepper
Method
  1. Heat the oil in a large deep pan, add the onion, celery and fennel & cooked over a medium heat, stirring occasionally for 5 minutes until softened but not browned.
  2. Add the tomatoes & bell peppers and cook for 1 minute more.
  3. Pour in the stock and bring to a boil.
  4. Add the fish, king prawn and all the spices then reduce heat & simmer for 5-10 minutes until fish is slightly opaque in the middle and flakes easily.
  5. Stir in the lemon juice and coriander.
  6. Season to taste. I served mine with a dollop of mint, chilli & coriander paste or you could use pesto or nothing at all. Enjoy!
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