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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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Roasted Cauliflower & Red Capsicum Soup

First week of summer and here I am thinking of and making soup as it won't stop raining! This recipe is adapted from the Love & Lemons cookbook filled with wonderful vege based recipes.

Ingredients
serves 4

  • 1 x cauliflower (mine was a decent size) cut into florets
  • large onion, quartered
  • 3 cloves garlic, unpeeled
  • 3 whole roasted red capsicums from a jar or a large red fresh one quartered & seeds removed
  • extra virgin olive oil
  • sea salt (I used a herb salt made locally) & freshly cracked pepper
  • 3 tbsp miso paste
  • 3 cups water
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • pinch of cayenne pepper (don't forget this has a kick!)
  • 1 tsp balsamic vinegar (optional)

    to serve: reserve some of the roasted cauli or some fresh sliced spring onions or even some plain popcorn!

Method

  1. Preheat oven to 200°C
  2. Line two baking trays and place cauli on one and the garlic, capsicum (if not using jar) and onions on the other. Drizzle with olive oil and season well. Roast for 20-30 minutes until golden brown.
  3. Grab a large soup pot and add remaining ingredients - miso, water, spices, capsicums (if using jar bought). 
  4. Once cauli and onions etc are cooked, add to the pot and blend well. You might have to reheat it a little and once this is done you can add yoghurt or cashew cream or just serve with toppings of choice & enjoy!

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