feijoa paste

This recipe for feijoa paste comes from the April 2011 edition of the New Zealand House & Garden and is another great recipe for anyone who is faced with a glut of feijoas. It has been featured in Stack of Recipes where the chef describes it as a foolproof recipe and recommended serving it with tangy

feijoa & passionfruit jam

My journeys around the Internet take me to some truly glorious food blogs, created by passionate and gifted cooks, stylists, photographers and writers. One I keep coming back to – transfixed by her beautiful images – is Gourmet Recipes by Olga. She doesn’t have an ‘about page’… just exquisite recipe after exquisite recipe. The cakes

feijoa curd

I only ever recall slathering lemon curd over toast etc as a child and I imagine that I would love a feijoa-flavoured spread of this kind just as much. This recipe comes from Group Recipes, another of those wonderful online communities where home cooks passionately share secrets of the kitchen and the table. FEIJOA CURD

feijoa & ginger jam

Stack of Recipes Forums has a number of threads dedicated to feijoa recipes. They can be a bit hard to navigate around, with all the bump entries and such but are worth a good search for some recipe gems. This jam is a microwaveable version and is popular with posters. Jam is on my ‘to-do

feijoa and cardomom jam

Another recipe for a feijoa jam, this time paired with aromatic cardomom. This one is devised by Amanda Laird of the New Zealand Herald’s Viva magazine. FEIJOA & CARDOMOM JAM Makes three 350ml jars Ingredients 1 kg feijoas, peeled and roughly chopped 2 cups brown sugar 2 teaspoons fresh ginger, finely diced 2 cups water

feijoa jam

I found this recipe in the archives of the New Zealand Listener website, which hides a treasure trove of distinctively New Zealand flavours. This jam is created by popular food writer Lois Daish, but the page has other great suggestions to use up many other fruits of autum. Of course I am in the mood for feijoa and feijoa

pink feijoa jelly

ALISON HOLST’S PINK FEIJOA JELLY Slice up about a dozen ripe feijoas, skins and all. Add just enough water to cover. Boil ’til feijoas are soft, then shake through a sieve (do not squash). Add an equal amount of sugar (cup for cup). Boil quite fast, uncovered, window open! Add juice of 1 or 2

feijoa jam with vanilla and fresh ginger

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.

feijoa jam

A friend dropped this recipe around to me the other day. It originally comes from the O-What-A Cookbook by the Owhata Women’s Hockey Club (Owhata is near Rotorua in New Zealand). Apparently it’s super quick and easy – and a firm favourite. Like me, she is a Kiwi living in Australia and struggling to get

vanilla feijoa compote

This recipe is great for when you have too many feijoas and you want to preserve them for use all year round (but in all honesty no-one really expects them to last that long). This recipe was found at New Zealand Cuisine. VANILLA FEIJOA COMPOTE Ingredients Method