autumn

It's that most glorious time of the year where the nights are cool and the mornings are crisp and feijoa trees are dropping fruit daily, leaving a magical rotting carpet in backyards and driveways across the city. Even though Winter is looming, and the emotions associated with saying goodbye to the luscious stone-fruits of summer are akin to those associated with the abrupt end to a crush because they go and do something stupid like fall in love, there is hope in autumn. It is a promising time, filled with gym sessions and slow cooking and blog-rejuvination and baking. Autumn produce is so good: feijoas feature heavily, as do figs and pears and brussels sprouts.

The fragrant and tangy feijoa lends itself to baking extremely well, but they're also great scooped onto your morning porridge, and they're amazing thrown into a milkshake or smoothie. If you're getting stuck in with just a spoon and eating them raw, just be careful not to overdo it and shit yourself, ok?

Here's a few of my favourite ways with feijoas. Autumn! New beginnings, new crushes, and a shit-ton of feijoas. Tis the season!

Feijoa coconut gems

Recipe inside!

Apple and Feijoa Crumble

This recipe is adapted from the very excellent Pipi The Cookbook by Alexandra Tylee 

  • About 1.5kg cooking apples, peeled, cored and cut into slices, and about 500g feijoa flesh
  • 1/3 cup sugar
  • 1 1/4 cups flour
  • 1 3/4 cup whole rolled oats
  • 3/4 cup soft brown sugar
  • 2 teaspoons baking powder
  • 250g butter, melted

Put the apples in a saucepan with a quarter of a cup of cold water. Sprinkle over the sugar and cook until soft. Add the feijoas for the last five minutes.  

In a bowl, mix together the flour, rolled oats, brown sugar, and baking powder. Pour in the melted butter, the luscious, luscious melted butter. Mix to combine. 

Drain the fruit and lay into a baking dish. Spoon the crumble over the top, being careful not to push it down flat.

Bake at 190C for one hour, until the crumble is completely cooked and golden brown (keep an eye on it as it may not need the full hour). Serve with runny cream or ice cream.

// Posted by Delaney at 1:03 PM // Labels: feijoas, baking, autumn

I woke up with a pain in my stomach on Saturday morning and realised it was the pain of drinking too much and also the fact that in the few days prior I had pretty much only eaten this loaf of sourdough and cheesecake and metres of pizza. There had definitely been too much wine mixed with not enough (but certainly some) dancing around the lounge like a maniac, and it was watching movies on the couch and eating vegetables and gentle walks in the park from there on in for the rest of the weekend. #Wellness. 

Anyway, the cheesecake. We're in the throes of feijoa season here in New Zealand, those polarising little green fruit, with their short autumn season and their slightly-guava-esque fragrance and flavour. People get very excited at the beginning of their brief tenure as president of fruits, but by about mid-May they sit like a rotting carpet under overladen trees and people can't pay you to take a supermarket bag full of them off their hands. The good news is they freeze well (scoop out the flesh before freezing) and they preserve well too. And not only are they amazing in baked goods, they also make one hell of a cocktail: muddle some into your next Tom Collins and you won't regret it, I promise. 

Recipe inside!

Feijoa and white chocolate cheesecake

Ingredients

Base:
100g butter, melted
1 x 250g packet wine biscuits (or gingernuts)

Filling:
50g softened butter

50g caster sugar

250g full fat cream cheese 

100g sour cream

A cup or two of feijoa flesh 

Zest of one lemon 

250g block Whittaker's white chocolate 

100g well whipped cream (edit: the original recipe said lightly whipped, but a firmer whip gives a more solid cheesecake)


Method

For the base, blend biscuits in a food processor until they resemble crumbs. Pour into a bowl and add melted butter. Mix together and press into a greased and lined 23cm spring form cake tin. Place in the fridge until your filling is ready. 

Beat butter and sugar together until well combined (NB I used my food processor for the entire recipe). Add the cream cheese, sour cream, feijoas, and lemon zest to the food processor. Blend well.

Meanwhile, cut the chocolate into chunks, and place in a heatproof bowl. Melt gently over a pot of simmering water (or in small bursts in the microwave) until it is fully melted and glossy – I always remove my chocolate from the heat when there are still some chunks and continue mixing until smooth, to stop it burning. Set aside for a couple of minutes to cool slightly. 

Add chocolate to the mixture and blend to combine. Remove mixture from the food processor into a bowl and fold in the lightly whipped cream.

Pour mixture into the prepared biscuit base in the tin, and smooth the top. Allow to set for at least 3 hours. I probably wouldn't garnish with fresh feijoa slices again as they go brown, so garnish with whatever you feel like. 

// Posted by Delaney at 12:01 AM // Labels: feijoa, cheesecake, autumn