Geoff Scott's feijoa curd is mostly where it is at for me this week. Just as I am tiring of feijoas (it really is a case of if it doesn't rain, it pours at my place) Geoff presents me with this absolutely fabulous idea that is a really easy way to add a dollop of feijoa flavour to scones - whip them up using this simple scone recipe today - and also toast, muffins, cakes, on icecream or in to pastry cases for pudding, take it where you will. It keeps well in the fridge so it would also make the perfect little Mother's Day gift for May 8.
Geoff Scott's feijoa curd is to die for + add a dollop to scones for a delicious treat.
But first, it's time for an Anzac bikkie or wafer in this case, two of them, sandwiched together with icecream. Keep the kids busy baking some muffins this week - sticky coconut and feijoa or date and peanut butter if feijoa isn't your thing.
Coconut and feijoa muffins, Anzac bikkies and date and peanut butter muffins.
Aaron Brunet has a really interesting sauerkraut and potato salad that I'm going to serve with my barbecued sausages for dinner tonight, tomorrow it's stir-fried pork, rice and cashews. Cavolo nero is popping up in gardens everywhere and Ray McVinnie is telling us what he knows about it.
For dinner this week: Stirfried pork, sauerkraut and potato salad. Plus Ray has some insights about Cavolo nero.
Also in Bite this week
Ask Peter: salted vs unsalted butter
Louise Thompson: Junk food for the mind
