It is well and truly feijoa season now. Some people's trees are still producing the smaller, tarter fruit, but there are enough booming with big, ripe, tasty goodness to fill shopping bags aplenty. Our neighbour down the street has such a tree, so it was time to stop talking about trying out this recipe, and actually do it.
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.
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