2 Posts, 1 Day : Feijoa and Ginger Loaf

2 posts in one day!  What's going on?

Well my youngest started daycare today, he was so excited, so was his brother in fact.  They both spent a good chunk of yesterday evening packing and carrying their bags around the house.  And this morning was the easiest it has been for a long time getting out of the door- I guess it's because we all had the same goal for once.

Since leaving them happily playing at the play dough table I have come home and gotten back into my PJs feeling achy from the bug that has hit me overnight.  My seeds that arrived today will have to wait until I'm better - so today I'm taking it easy.  I'm going to go grab a box of tissues, make a hot ginger, lemon and honey drink, stoke the fire, put on a movie and slowly fold the heap of washing that my sofa is hiding underneath - and enjoy a slice of Feijoa Loaf.

This recipe is super easy, you do need to wait for the fruit to cool but it doesn't take long (put the pot in a sink of cold water if you're impatient).  The loaf stays moist for 4-5 days, if it lasts that long.

Feijoa and Ginger Loaf Recipe
Makes 1 Loaf

1C Feijoa Pulp
1C Boiling Water
50g Butter (or oil)
1C Sugar (using half of this is fine too)
1 Large Egg, lightly beaten
1t Ground Ginger (more if you love ginger like me)
2C (250g) Plain Flour
2t Baking Powder
1t Baking Soda

Pre heat oven to 180C and grease and line loaf tin.  In a saucepan combine feijoa, water, butter and sugar.  Bring to a simmer and cook for 5 minutes.  Remove from heat and allow to cool till luke warm.  Stir in beaten egg (don't mix in the egg while the fruit is hot - you'll only get scrambled eggs).  In a large bowl combine remaining ingredients.  Add fruit mixture to dry ingredients and stir well.  Pour into loaf tin and cook for 45-50 minutes until an inserted skewer comes out clean.  Leave to cool in tin for 10 minutes before turning onto cooling rack.

Mothers Day : Fruit Bread

One of our favourites in my no knead bread.  It stays moist and fresh for days, makes wonderful sandwhiches and even better toast.

With Mothers Day coming up I very happily rigged what I would get for breakfast - fruit toast - something I ador!  I adapted the no knead recipe and the result was perfect, I think it even tastes better than shop brought stuff.  So with the fire roaring, tea in hand and hot buttered fruit toast I was one happy Mumma on Mothers Day.

No Knead Fruit Bread
Makes 2 Loaves

1L Warm Water
15g Yeast
500g High Grade Flour
350g Wholemeal Flour
2t Salt
100g Sugar
3T Cocoa Powder
1C Sultanas
½C Currents (or more sultanas)
2t Cinnamon
2t All Spice
½t Ground Cloves
1t Ginger Powder

Pre-heat oven to 50C on standard bake if you have it - you will use fan bake later.
Stir together water and yeast and allow to stand for 10 minutes.  Meanwhile boil the kettle and generously oil 2 loaf tins (or line with baking paper).  When yeast is activated and foamy stir in remaining ingredients.  Give a good mix - about 30 stirs will do.  Divide batter between the 2 tins and put into warmed oven alongside a bowl of boiled water (the steam will stop the tops of the loaves drying out while rising).  Leave to rise for 20 to 30 minutes until the batter looks like it is just about to spill over the sides of the tin.  Gently open the door and remove hot water - do not slam the oven door or your loaves will deflate.  Turn oven up to 200C and switch to fanbake.  Bake for 45 minutes.  Remove from oven and leave loaves in their tins for 20 minutes and then gently ease into cooling rack.  Allow to cool completely before cutting.