Dad and Ann gave KB an annual gardener's diary at Christmas, packed with useful tips and recipes for the kiwi gardener, as well as a guide on what to plant, at what time etc. There's a recipe in there for this 'easy feijoa loaf', which seemed like a good way to deal to some of the green beasts now taking over our table. A friend, Tee, tried the recipe already, so I knew it was a winner. Eaten with a good covering of butter, this loaf is indeed a soft, tasty morsel, perfect with a cup of coffee mid-morning or -afternoon (or for breakfast, live a little).
1 cup feijoas, chopped
1 cup boiling water
1 cup sugar
50 g butter
1 egg, beaten
2 cups self-raising flour
1 tsp baking soda
- Pre-heat oven to 180 degrees celcius.
- Place feijoas, water, sugar and butter in pot (large enough to fit dry ingredients in later), bring to the boil and simmer for 5 minutes.
- Set aside to cool for a few minutes, then fold in remaining ingredients and mix well.
- Pour into greased load tin (lined too, if using a metal one) and bake for 50 minutes.
In our quest to get through all the feijoas before they start to turn (given the season is relatively short-lived, it seems sad to allow any to get away) KB and I decided to use them as a blueberry substitute in sunday-morning pancakes. YUM. Seriously, what a bloody good idea that was. Better than blueberries, I reckon. We squeezed some lemon juice over the pancakes, drizzled with maple syrup (okay, I drenched) and the result was a tart and sweet plate of tastiness. Fully recommended, it rocked.