join us

Feijoa and ginger jam

May 1, 2018 | Filed under Extras

As with every other year, I have a massive crop of feijoas and I’ve bottled them, frozen them and juiced them.  So now I’m into making feijoa jam.  …Read more

Spiced preserved apples

April 30, 2018 | Filed under Breakfast / Brunch

My neighbour has an overloaded apple tree and has asked me to help her deal with the fruit before it falls to the ground and rots. I have taken buckets of apples from her place plus some of her preserving jars so I can bottle the apples for her. Some of the jars will be plain apples in juice, others will be spiced.  Here is the recipe for spiced preserved apples.  If you just want them plain, then leave out the spices and flavours. …Read more

Feijoa self-saucing pudding

April 26, 2018 | Filed under Dessert

A recipe similar to this appeared in a community newspaper recently.  I tried it last night and it was delicious. it is a fruity version of the chocolate self-saucing pudding that was (and still is) so popular in the 1970s. …Read more

Caramelised Feijoa Upside-Down Cake

April 23, 2018 | Filed under Dessert, In-betweens

This recipe is a new take on an old recipe that I first made many years ago with pineapple slices (and a cherry in the middle! Very 70’s).

I made this yesterday for a shared lunch where it was extremely popular and disappeared very quickly.

Ingredients: 

For caramel topping

50g butter
½ cup brown sugar
12 medium feijoas
Crystallised ginger

For cake

50g butter
½ cup brown sugar
1 egg
juice of half an orange
½ cup maple syrup or honey
1½ cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup milk
1 teaspoon baking soda

Method:

  1. Preheat oven to 170°C
  2. Line a round 23cm cake tin with baking paper
  3. Melt the first measure of butter and add the first measure of brown sugar, stirring till the sugear has dissolved
  4. Pour this caramel mixture into the prepared cake tin
  5. Peel and slice the feijoas and place them decoratively over the caramel base along with slices of crystallised ginger
  6. Beat the second measure of butter and brown sugar with a hand mixer until it is well combined.
  7. Add the egg and beat till it is mixed in, then beat in the orange juice and maple syrup
  8. Sift the flour and spices and stir into the butter and sugar mixture until well combined
  9. Combine the milk and baking soda till the soda has dissolved then stir into the cake mixture till smooth
  10. Pour into the cake tin to cover the feijoas
  11. Put the cake into the oven and bake for approximately 40 minutes
  12. Test by poking a skewer or a small narrow knife into the cake.  When it comes out clean the cake is cooked
  13. Remove from the oven, gently loosen the cake around the edges of the tin then turn out on to a plate so the caramel is on top
  14. Cut into wedges and serve warm with greek yoghurt, whipped cream or ice-cream.

Up to 12 servings.

« Previous PageNext Page »

  • HOME
  • IN THE KITCHEN
  • IN THE GARDEN
  • ABOUT CHILDREN
  • AROUND THE HOUSE
  • AT WORK
  • MONEY MATTERS
  • CONTACT
  • © 2019 ASK MUM NOW - NZ | For all your hints and tips and how to's advice... | Tall Poppies Web Design | SITEMAP