Great served with whipped cream sprinkled with crushed biscuits.
INGREDIENTS
Base: 250g gingernut or Anzac biscuits
100g butter, melted
Filling: 250g feijoa flesh, about 10 medium feijoas
finely grated rind & juice 1 small lime
250g cream cheese at room temperature
3/4 cup Greek yoghurt
2 tablespoons mild honey
1 teaspoon vanilla essence
3 teaspoons powdered gelatine
2 tablespoons boiling water
METHOD
Lightly butter the sides and base of a 20cm springform cake pan. Line the base with baking paper.
Crush the biscuits very finely. Keep a 1/4 cup aside to sprinkle on top. Combine the remainder with the butter. Press onto the base of the pan. Chill.
Blend the feijoa flesh and lime rind and juice in a food processor, until smooth. Add the cream cheese, yoghurt, honey, vanilla essence and blend until smooth. Dissolve the gelatine in the boiling water and add to the filling. Mix well.
Pour onto the biscuit base. Cover and chill for 3 hours or overnight.
Serve in wedges topped with the reserved crushed biscuits. - Serves 8.
KIWIFRUIT & WALNUT UPSIDE DOWN CAKE
I used gold kiwifruit. The butter for the cake should be at room temperature.
INGREDIENTS
Topping: 25g butter, melted
2 tablespoons each: brown sugar, finely chopped walnuts
2 firm kiwifruit, peeled & thinly sliced
Cake: 125g butter
3/4 cup caster sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup each: desiccated coconut, orange juice
METHOD
Preheat the oven to 180C. Lightly grease a 20cm square cake pan. Line the base with baking paper.
Pour the melted butter over the base. Sprinkle with the brown sugar and walnuts. Top with the kiwifruit.
Cream the butter and sugar until light and creamy. Add the eggs one at a time beating well after each addition. Add the flour, coconut and orange juice and mix until combined.
Spoon over the kiwifruit and smooth the top.
Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Stand on a wire rack for 10 minutes before upturning onto a serving plate.
Great served warm or at room temperature with yoghurt or whipped cream. - Serves about 10.
PERSIMMON MARMALADE
INGREDIENTS
3 ripe persimmons
finely grated rind & juice 2 lemons
1 cup sugar
METHOD
Quarter the persimmons and peel. Cut the flesh into small dice.
Combine with the lemon rind and juice in a medium saucepan. Stir in the sugar.
Simmer on low heat, stirring often, for about 20 minutes or until thick.
Pour into a sterilised jar and cool. Cover and refrigerate until required. - Makes about 1 cup.
SHORT APPLE FLAN
INGREDIENTS
400g sweet short pastry
6 large apples, about 1 kg
1/2 cup each: craisins, finely chopped walnuts
finely grated rind lemon
3 tablespoons caster sugar
1 teaspoon ground cinnamon
1 small egg yolk, lightly beaten (optional)
METHOD
Preheat the oven and an oven tray at 190C.
Take two-thirds of the pastry and roll into a thin circle on a lightly floured surface. Keep the remaining pastry for the top in the deep freeze.
Line a 23cm flan dish with the pastry. Trim the edges.
Peel and grate the apples into a bowl. Drain if required. Mix together with the craisins, walnuts, lemon rind, caster sugar and cinnamon.
Spoon into the pastry case. Grate the reserved, chilled pastry over the filling. Brush with the egg yolk, if using. Bake for 40-45 minutes. - Serves 6-8.
