pear, feijoa & ginger crostata
Okay, so I know what you’re thinking. Feijoa? In August? You’re right, this post has been sitting here for a wee while. But I’ve been wanting to post it anyway. I’ve been i…
Feijoa and almond crumble slice - High Tea with Dragons
This beautifully fragrant feijoa and almond crumble slice is sure to be a hit with the feijoa-fans in your life - and no one will believe how simple it is!
Because of the texture of the feijoa flesh, it is not recommended to make feijoa jam – you end up with a gritty mess. Feijoa jelly on the other hand comes out a beautiful amber colour and is …
feijoa butterscotch self-saucing sticky puddings
We're somewhat addicted to sticky date pudding in this household, so there will be no grizzling when this sticky treacly caramelly dessert takes its place this coming autumn. Originally from Jo Seagar's book It’s Easier than you Think but found online via a gorgeous blog called Life in a Tea Cup. FEIJOA BUTTERSCOTCH SELF-SAUCING STICKY PUDDINGS…
Feijoa Chutney | Allyson Gofton
This recipe has been taken from a favourite book "A New Zealand Country Harvest Cookbook" by Gilian Painter and it is one of those well-thumbed books that has become an essential in my library.
Feijoa jam recipe, NZ Woman's Weekly – Feijoas are great eaten on their own but fortunately you can also freeze the pulp if you are struggling to get through the excess. You can use the pulp to make fruit crumble, feijoa bran muffins, or chutneys. Here's a recipe for feijoa jam! – foodhub.co.nz