My day-job boss blessed us with a bonus day off today, since we doubled up on Anzac Day and Easter Monday yesterday. I was especially grateful to have my first day back in Wellington to myself. It was sufficiently windy and cold, but after a sleep in I rugged up and reacquainted myself with the delicious coffee at a couple of my favourite cafes. I then perused the fresh produce at Moore Wilson's, discovered Piako's latest addition to it's gourmet yoghurt family: vanilla bean, and stocked up on baking ingredients.
A large bag of feijoas joined my cabin baggage last night, and this afternoon's weather demanded the afternoon be spent in the kitchen. Feijoa Coconut Gems were first - I'd seen these in last week's Viva section of the New Zealand Herald. Although I don't own gem irons, I just used muffin tins and they worked out just fine.
Feijoa Coconut Gems (Amanda Laird's recipe, published in the NZ Herald, and available here)
60g butter (and 25g extra for the tins)
1/4 cup caster sugar
2 1/2 Tblsp golden syrup
1/2 cup chopped feijoa (I used quite big chunks, and had closer to one cup)
3/4 cup plain flour
1/4 cup coconut
1 tsp baking soda
1/2 cup warm coconut milk
Preheat oven to 200*C. Put the gem irons in the oven (I just used muffin pans).
Beat together the butter and sugar until pale. Add egg and golden syrup and beat well.
Fold in the feijoas. Soft over the flour, then fold in coconut.
Stir baking soda into coconut milk and quickly stir into the mixture.
With the extra butter, divide evenly into the tins/irons. Drop batter into the tins and bake for about 10 minutes until golden.
Best enjoyed hot out of the oven with a cup of tea!
As long as this weather continues, so too will the baking. I've got an apple tart to blog, and the gingerbread that's currently in my oven smells divine. It was wonderful to be home, but it's also nice to be home. Hope you all had a good Easter break!