These sweet and nourishingfeijoamuffins are free from gluten and refined sugar. During feijoa season, I peeled and froze a bucket of feijoas in small ziploc bags, so now I can make this recipe whenever feijoa cravings hit
Kiwi Chef/Baker, Jo Seagar acknowledges that "cooking is a learnt skill not an instinctive art". Although most of Jo's recipes are traditional baking, Jo is aware of those with allergies and has included an assortment of gluten free, flour-less and egg and dairy free recipes
Well sometimes we talk about books the rest of the time we catch up on the things that have happened in our lives, the goss of what shops/cafes are opening/closing in Tirau and whether the price of cheese will affect whether we make our own or not – well for Sheryn it is
Bosc pears go great with parmesan (well actually, Parmigiano-Reggiano). They’re still too rare for me to to cook with but I’ll work up to that when the novelty wears off
(I use drinking juice if there is notenough from the orange). Add to the melted butter along with the eggs and beat in with the orange rind and juice, with a fork
The Feijoa, also known as Pineapple Guava or Guavasteen, is originally from South America, fortunately New Zealand offers the warm-temperate climate and just the right amount of winter Chilling for the Feijoa to thrive in
I'm still not sure if I really like feijoas that much. They are definitely not everyones cup of tea, which is a shame because they really are quite good for you
I've sent some to my youngest, Katrina, now in the South Island as she loves them and now I am trying out some of my favourite but also some new recipes for them
