feijoa & honey muffins

Tags

buttermilk, honey, NZWW

Another great sounding recipe from the New Zealand Women’s Weekly – this time combining honey, nutmeg, coconut and buttermilk with the deliciousness of feijoa.

FEIJOA & HONEY MUFFINS

Makes 12

Ingredients

• 125g butter, softened
• ½ cup honey
• 2 eggs
• 1 teaspoon vanilla essence
• 1 cup buttermilk
• 1½ cups self-raising flour, sifted
• ½ cup desiccated coconut
• ½ tsp grated nutmeg
• 8 medium feijoas, peeled and diced

Method

1. Heat oven to 180°C fan bake. Grease 12-hole standard muffin tin or line with paper cases. In a bowl, beat butter and honey together until creamy. Beat in eggs and vanilla.
2. Stir in buttermilk then stir in flour, coconut and nutmeg until just combined. Lastly stir in diced feijoas.
3. Spoon muffin mixture into prepared tins and bake for 20 to 25 minutes or until muffins are puffed and golden brown.

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feijoa & almond slice

Tags

almonds, feijoa, NZWW, slice

This slice sounds oh so simple to make – just the thing to whip up for  afternoon tea on a cool autumn afternoon when the feijoas are falling from the tree. Or any time of the year, if you’re lucky enough to have some fruit suspended in syrup or lingering in the deep freeze.

Just thinking about this has made me realise that while it is so easy to grab a lot of produce all year round (and the flavour suffers so much), the feijoa remains truly seasonal. And how satisfying it is to bite into the first feijoa of the year after such a long period thinking and craving and dreaming…

This recipe comes from the New Zealand Women’s Weekly website.

FEIJOA & ALMOND SLICE

Ingredients

• ½ cup caster sugar
• 125g butter, melted
• 1 teaspoon vanilla essence
• 2 large eggs
• 2 cups self-raising flour, sifted
• 8 medium feijoas, peeled and thickly sliced
• ½ cup flaked almonds
• icing sugar, to dust

Method

1. Heat oven to 170°C fan bake. Grease a 17 x 27cm slice tin and line with nonstick baking paper, leaving an overhang on all sides.
2. Beat sugar into melted butter until sugar dissolves. Beat in the vanilla and eggs. Stir in flour and then stir in feijoas.
3. Spread mixture into prepared tin and scatter with almonds. Bake for 45 minutes then transfer to a wire rack to cool. Dust with icing sugar and cut into squares.

feijoa chutney

Tags

chutney, NZWW

This more traditional feijoa chutney is from the New Zealand Woman’s Weekly, a trusty cooking companion for generations of Kiwi cooks. It looks easy enough to double or triple depending on the amount of feijoas you have to hand.

FEIJOA CHUTNEY

Ingredients

• 2 cups feijoa flesh, chopped
• 2 large onions, peeled and diced
• ½ cup sultanas
• 1 cup firmly packed brown sugar
• 2 cups cider vinegar
• 1 teaspoon salt
• 1 tbsp curry powder

Method

1. Place all ingredients in a large heavy-based saucepan. Bring to the boil, stirring until sugar has dissolved. Turn down heat and simmer hard for 30 to 45 minutes, stirring regularly until thick and syrupy.
2. Ladle mixture into sterilised jars. Be sure they are well sealed. Store in a cool, dark place.