In The Kitchen

Feijoa Crumble Galette

How good is feijoa season? You can whip this recipe up with feijoas of any quality. Whether they're ripe for the picking or on their last legs and quite brown, any and all can be used. Don't waste them! A delicious dessert to serve up with some yoghurt or ice cream for friends and family. Serves 6 Time 1 hr 15 mins INGREDIENTS Pastry: 3/4 cup flour 50g butter 2 tbsp sour cream 1 egg 1/4 cup almond meal Filling: 10-12 medium sized feijoas Crumble topping: ½ cup flour ¼ cup brown sugar ¼ tsp baking powder ¼ tsp ground cinnamon ⅓ cup rolled oats ¼ cup olive oil INSTRUCTIONS Preheat the oven to 180°C. To make the pastry place the flour and butter in a bowl and combine with your fingertips until it resembles breadcrumbs. Add the sour cream and egg and mix together with a fork until combined (the mixture will be very wet). Slowly mix in almond meal to form a dough. If the dough is quite sticky still, add a little more almond meal to bring it together. Turn the dough onto a large sheet of baking paper dusted with flour and roll out into a circle. Half, scoop and slice the feijoas and place in a circle in the middle of the pastry. Use a fish slice to lift the edges up and fold over to form the galette. Combine crumble ingredients into a bowl and stir with a fork until the crumble forms. Spread the crumble over the top of the fruit mixture in the middle of the galette. Bake for 30-45 minutes until the pastry and crumble is golden and the fruit is cooked through.

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Rocky Road

This rocky road is an absolute crowd favourite. It wraps up well in baking paper with a ribbon, or put it into a glass jar to gift it. You can make any variations to the nuts to suit your needs and even swap to oat milk chocolate for a dairy free version. Serves = 20 500g dark chocolate (at least 60% cocoa) 1 cup small marshmallows ½ cup almonds, roasted ½ cup pistachios, roasted ¼ cup coconut, toasted ¼ cup freeze dried raspberries Extra freeze dried raspberries (optional for decoration) Instructions Line a 11 x 7 inch (27.5 x 17.5cm) brownie pan with baking paper In a large pot, melt the chocolate over a very low heat, stirring constantly. Remove from the heat and keep stirring Add the marshmallows, almonds, pistachios and coconut and mix well Pour mixture into the lined brownie pan and smooth the top If you wish, garnish the top with crushed freeze-dried raspberries Refrigerate for at least 2hours until set Remove from the brownie pan and using a hot knife, cut into 20 pieces Store in an airtight container in the fridge

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