PAGE 14 Wednesday <strong>March</strong> 4 <strong>2020</strong> BAY HARBOUR Latest Canterbury news at starnews.co.nz Sunday 22nd <strong>March</strong> enter now as a team Gather your _ colleagues, whanau and friends! Visit city2surf.co.nz for more details
Wednesday <strong>March</strong> 4 <strong>2020</strong> Latest Canterbury news at starnews.co.nz BAY HARBOUR PAGE 15 Tasty Bites Feijoa season signals the end of summer • By Ian Knott It’s <strong>March</strong> 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 91<strong>04</strong> • 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
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