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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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Slow-Roast Tomato Risotto

Love a risotto, especially when my garden has rewarded me with lot's of them this year even though we had a stink summer, I mean hello cyclones & flooding! This does take some forward planning as the tomatoes need to slow bake in the oven for 3 hours, so whack them in and continue with your day.

Ingredients

  • 4 cups of mixed tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 tsp Paprika
  • 1 cup Arborio rice
  • ½ cup white wine
  • 1 400g can chopped tomatoes
  • 4 cups vegetable stock, warm
  • 10 g Butter (or replaced with more olive oil)
  • 1 cup Grated parmesan cheese
  • 1 tsp sea salt and freshly ground black pepper

INSTRUCTIONS

  1. Preheat an oven to 140C. Place the tomatoes on a baking tray and bake them in the oven for 3 hours. Remove and season with salt and pepper.
  2. Heat the oil in a large pot. Add the onion and garlic, cooking for 3 or 4 minutes until softened. Stir through the paprika, then add the rice, cooking for 2 minutes.
  3. Add the wine and bring to a simmer for 3 minutes. Add the tinned tomatoes and stock in two or three batches, bringing to a simmer and stirring for 35 minutes until rice is just cooked.
  4. Stir through the butter and three quarters of the parmesan. Season with salt and pepper. Gently fold through the roasted tomatoes and serve garnished with the remaining cheese.


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