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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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Sarah Wilson's oh slow good: Thai pumpkin ’n’ cauliflower soup with probiotic Greek yoghurt

 


Ingredients
  • 2 potatoes or kumara, washed & chopped into chunks
  • 1 onion, roughly chopped
  • 2-4 garlic cloves, crushed
  • 1 lemongrass stem, white part only, finely sliced
  • 1 kaffir lime leaf, thinly sliced
  • 2cm-3cm knob ginger, skin removed, finely grated
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1-2 fresh red chillies, finely sliced (depending on how hot you like your soup)
  • ½ head cauliflower, cut into small florets
  • 500g pumpkin or squash, chopped into chunks
  • sea salt and freshly ground black pepper, to taste
  • 1.25 litres good-quality vegetable stock
  • 125ml natural full-fat (for example Greek) yoghurt (I used a coconut probiotic vegan yoghurt)
  • fresh coriander leaves, to serve
IN THE MORNING

Place all the ingredients (saving some of the chilli to serve) except for the yoghurt and coriander in the slow cooker. Cook for 8 hours on low or 4 hours on high.

IN THE EVENING

Use a stick blender to purée the ingredients to the desired consistency.
Serve with a dollop of yoghurt, a sprinkle of coriander, sliced chilli and bread for dunking.



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