Q&A with Glenys Woollard

DO YOU HAVE A RECIPE FOR FEIJOA ICECREAM?

Cook one cup of peeled and diced feijoas and two tablespoons of sugar until soft. Mash and leave until cool. Then whip 300ml cream until soft peaks form. In another bowl, and with clean beaters, beat two egg whites until stiff, then gradually work in 3/4 cup caster sugar. Fold the egg-white mixture into the whipped cream, then the cooled feijoas, turn into a chilled container, then cover and freeze until firm. Soften slightly before serving for best flavour.

I DON'T DRINK WINE, SO COULD YOU SUGGEST A SUITABLE SUBSTITUTE FOR COOKING?

If it's the alcohol that concerns you, try a non-alcoholic wine (look near fruit juices in the supermarket). However, most of the alcohol evaporates when wine is used for cooking. If the amount called for is small you could simply leave the wine out. Otherwise try additional stock in soups; citrus juice, tomato juice or diluted wine vinegar in marinades; grape juice in casseroles and stews; and pineapple juice or orange juice in desserts.

If you have a food question email Glenys at glenyswoollard@clear.net.nz