Southern View: March 03, 2020

12
Tuesday March 3 2020
Tasty Bites
Latest Canterbury news at starnews.co.nz
SOUTHERN VIEW
Feijoa season signals the end of summer
• By Ian Knott
It’s March already, and that
means the start of feijoa
season. Has there ever been
a more polarising fruit than
feijoas? Love them or hate
them, these green, oval
nuggets of floral tartness can
bring an extra dimension to
many sweet dishes
Feijoa and blueberry
shortcake crumble
Serves 12
Ingredients
2 cups peeled and chopped feijoas
1 punnet (125g) fresh blueberries
1 Tbsp sugar
1 tsp ground ginger
Crumble topping
¼ cup ground almonds
¼ cup flour
½ cup wholegrain oats
¼ cup soft brown sugar
50g butter, melted
Shortcake
100g butter, softened
½ cup sugar
1 egg
1 ½ cup flour
1 tsp baking powder
Directions
Preheat oven to 170 deg C
(fan assisted). Line the base and
IN SEASON: Feijoa and blueberry shortcake crumble (left), and warm spiced feijoa doughnuts.
sides of a 23cm square cake tin
with baking paper. Mix together
chopped feijoas, blueberries,
sugar and ground ginger and set
aside.
Prepare the crumble topping.
Put ground almonds, flour,
wholegrain oats and sugar into a
mixing bowl. Stir through melted
butter. Set aside.
Prepare the shortcake. Beat
together butter and sugar until
pale. Beat in the egg. Mix in flour
and baking powder to form a soft
dough. Press dough evenly into
the base of the prepared tin.
Spoon over the prepared fruit
to cover the base. Scatter over the
crumble mix.
Bake for 40-45min until top is
golden and base cooked. Leave
in the tin for 20min before
carefully lifting it out, with the
baking paper onto a cake rack to
cool. Serve cut into pieces with
yoghurt, ice-cream or cream.
Warm spiced feijoa
doughnuts
Makes about 14
Ingredients
1¼ cups plain, gluten-free flour
½ tsp baking powder (gf)
Pinch of salt
½ tsp each of ground cinnamon
and mixed spice
3 Tbsp caster sugar
1 egg
3 Tbsp milk
1 Tbsp melted butter
1 tsp vanilla extract
5 medium feijoas, peeled and
diced into 1cm pieces
Vegetable oil
Cinnamon sugar
½ cup caster sugar
¼ tsp ground cinnamon
Directions
Put 5cm of vegetable oil in a
deep, medium-sized saucepan
and heat to 170 deg C on a sugar
thermometer or until a piece of
bread dropped into the oil turns
golden within 30sec.
Combine the sugar and
cinnamon in a shallow dish and set
aside for rolling cooked doughnuts.
Combine all the dry ingredients
in a large bowl. Whisk the egg,
milk, butter and the vanilla together
then stir into the flour along with
the feijoas until well combined.
Carefully drop tablespoons of
the batter into the pan and cook
for about 2min until a golden
colour and puffed, turning
to cook on all sides. Don’t
overcrowd the pan as the oil
temperature will drop rapidly and
the doughnuts will be heavy.
Remove with a slotted spoon
and drain on paper towels. Roll in
the cinnamon sugar then place on
a wire cooling rack in a 100 deg C
oven until all the doughnuts are
cooked. Eat immediately.
4wd
fundraiser
st george’s hospital cancer care TRUST
$40 per adult
assemble at marble point, sh7 (culverden Hanmer Rd)
sunday 22nd of march
starting at 10am
enteR the beSt
dReSSed coMpetition
bE In TO wIn
yOuR ShARE OF
$1,000
OF DRESS SMART
GIFT CARDS
Suitable for 4WD vehicles with low range gears and good ground clearance. Vehicles
must have have a current registration, WOF and spark gaurds (Diesel) All Vehicles
must be clean for MPN. Driver should be confident in off road driving and all attendees
participate at their own risk
for further details contact John Belcher
027 215 9104 • Johnbelcher19@xtra.co.nz
409 Main South Road, hoRnby
Register online with your entry
www.city2surf.co.nz
or email info@city2surf.co.nz if you’ve already entered