feijoa muffins

These sound so simple to make, while the combination of orange and cinnamon promises to enervate the flavour with sweetness and spice. Posted to Facebook’s feijoa page with a note that they freeze well.

FEIJOA MUFFINS

Ingredients

• 2 cups flour
• 3 teaspoons baking powder
• 75 grams butter melted
• 1 cup chopped feijoas
• 2 eggs
• finely grated rind of an orange
• 1/4 cup orange juice
• 3/4 cup sugar

Optional topping:

• 1 tsp cinnamon
• 1 tbs sugar

Method

1. Melt butter; mix in feijoas.
2. Add unbeaten eggs, orange juice and rind. Mix until combined.
3. Add sugar, flour and baking powder.
4. Pour into greased muffin pans.
5. Sprinkle cinnamon and sugar on top.
6. Bake at 200ºC for 15 to 20 mins.

smoked fish salad with feijoas & vietnamese mint

For me, the thought of this dish evokes a New Zealand summer by the sea… the smoky salty fish matched with the tang of feijoa and the flavoursome freshness of mint. It is yet another recipe by Amanda Laird which has appeared in the New Zealand Herald (and reposted on Facebook for all to find and enjoy). As I’ve said earlier, I just love her recipes for their simplicity and the fresh combinations of flavour.

SMOKED FISH SALAD WITH FEIJOAS & VIETNAMESE MINT

Serves 4

Ingredients

• 1kg smoked fish e.g gemfish or blue cod
• 2 avocados
• 6 large feijoas
• 1 cup Vietnamese mint leaves, loosely packed (or substitute with English mint)
• flaky sea salt and freshly ground black pepper
• juice of two lemons
• 2 tablespoons extra virgin olive oil

Method

1. Remove the skin and bones from the fish then break the flesh into bite-sized pieces. Put into a large bowl.
2. Halve, peel and stone the avocados then slice. Add to the bowl.
3. Peel and slice the feijoas and add with the mint, seasoning, lemon juice and olive oil.
4. Using your hands, very gently turn the ingredients to ensure they are evenly mixed and then plate.

 

whole roasted feijoas with honey & bay leaves

I am willing a cool autumn evening just so I can enjoy the sweetness of honey, bay and wine with the mellow roasted flavours of feijoa. With lashings of cream, of course. Another simple but seductive recipe by Amanda Laird from the New Zealand Herald‘s Viva magazine.

WHOLE ROASTED FEIJOAS WITH HONEY & BAY LEAVES

Serves 4

Ingredients

• butter
• 12 feijoas
• 2 tablespoons honey
• 3/4 cup sweet white wine
• 4 – 6 bay leaves – preferably fresh
• cream to serve

Method

1. Preheat the oven to 180ºC. Grease a baking dish with butter.
2. Peel the feijoas and add to the dish with the honey, wine and bay leaves.
3. Bake for 30 minutes, basting with the juices twice during cooking. Serve hot with either whipped or pouring cream.

 

feijoa jam with vanilla and fresh ginger

Tags

ginger, vanilla

I found this recipe on Facebook but it originates from the Viva section of the New Zealand Herald. After a lengthy browse through the recipe archives online, I can finally admit that Amanda Laird is rapidly becoming my favourite feijoa chef – her recipes are so fresh sounding and she makes such exquisite flavour pairings. I simply cannot wait to try this jam.

FEIJOA JAM WITH VANILLA AND FRESH GINGER

Makes approximately 3 x 350 jars

Ingredients

• 1 kg feijoas (best if a little firm because the pectin level will be higher)
• 4 cups sugar
• 1 vanilla pod
• 1 x 3cm piece of fresh ginger
• 1/4 cup water
• juice of 1 lemon

Method

1. Peel and slice feijoas. Put into saucepan or preserving pan with the sugar.
2. Slit the vanilla pod and scrape the seeds into the pan, add the pod.
3. Peel and finely chip ginger and add with the water and lemon. Bring to a simmer and cook until the fruit is soft, then increase the temperature and boil for 10 minutes. Remove the vanilla pod, then pour into sterilised jars and seal.

low-sugar feijoa and apple crumble

This recipe comes from Facebook and is one of those gorgeously vague recipes that is obviously so familiar to the baker but leaves someone new to the recipe with many questions about quantities, temperatures and times.

I’d say a little trial and error may be involved but I include it as a low-sugar option is always good to have.

LOW-SUGAR FEIJOA AND APPLE CRUMBLE

Ingredients

• feijoas
• apples
• butter (or some kind of vegetable oil)
• raisins or sultanas
• rolled oats
• brown sugar (not much if you are using raisins for the sweetness)
• coconut

Method

1. Peel, chop apples. Dig out insides of feijoas. Place in oven dish.
2. In blender put melted butter and brown sugar, raisins and tiny amount of coconut. Raisins should blend into the other ingredients.
3. Then add rolled oats into blender. Enough to make the doughy mixture a crumbly mixture. But careful not to break up the oats too much.
4. Bake until golden