Feijoa Oat Crumble Tarts {with Berry and Lavender Yogurt}



Feijoa season seems to ambush New Zealand, and for a period of two weeks, every other magazine is releasing articles about how to use these babies up! A friend from Holland said she had never even heard of them before she moved here. They apparently originate from South America, so there is your fun fact for the day ๐Ÿ™‚



They are an acquired taste…. their smell reminds me of the pharmacy! But some people could possible devote their lives to them, and like with everything, some like them more than others ๐Ÿ™‚ They make a delicious ice cream flavour, that I cannot argue!



They are delicious when paired with oats and berries such as here ๐Ÿ™‚ The lavender was a bit of a last minute addition but it added a nice fragrance and an interesting touch! It would be just as good without it, so don’t worry if you aren’t a fan or don’t have any on hand.


Please enjoy, and if you like the look of these, you may like these tartlets too!


Feijoa Oat Crumble Tarts {with Berry and Lavender Yogurt}
Crusts and topping:
1/2 cup flour
1/2 cup oats
1/4 cup muesli
2 Tbsp brown sugar
1 tsp ginger
30g butter
1/4 cup cold water
To Fill:
4 feijoas
To top:
1/3 cup mixed berries
2 heads lavender
1/3 cup plain yogurt

Preheat the oven to 180 degrees Celsius. Mix the flour, oats, muesli, brown sugar and ginger together, then rub in the butter. Add the water a bit at a time until the mixture comes together. Press 3/4 of the mixture into two 10cm-diameter tart tins and bake for 15 minutes until lightly golden.

Meanwhile, slice the feijoas. When the tart shells are done, arrange the feijoas in the shells and sprinkle on the rest of the topping. Bake for about 5 minutes more to brown up the topping. Cool in the tins.

Heat the mixed berries in the microwave with the lavender until the lavender is infused, about 1 minute on high, in 15 second intervals. Leave to cool slightly. Now fold into the yogurt.

To serve, top the tarts (best slightly reheated) with the yogurt and serve!



Ginger Anzac Biscuits with Ginger Glaze


Considering I missed Anzac day, here is a recipe to make up for it; a darker and richer version of Anzacs with less sugar and ginger spice. And icing ๐Ÿ™‚ Traditionally Anzac biscuits are un-iced, save for a bit of chocolate coating from time to time.


The treacle is an alternative to golden syrup, but you can use either. As you can see on the un-baked cookies, it gives a rich dark colour.


And that there brown mass is actually coconut sugar; my nana had some in her cupboard and hadn’t used it so I thought I;d give it a try. It smells a lot like coffee but tastes like caramel. Yum ๐Ÿ™‚


If you don’t ice them, I would recommend doubling the sugar in the recipe.


Anyway, please enjoy and have a nice week everyone ๐Ÿ™‚


Ginger Anzac Biscuits
1/2 cup wheat flour
2 tsp ginger
1 Tbsp coconut sugar
1 Tbsp coconut threads
2 Tbsp rolled oats
35g butter
1 tbsp treacle
1/2 tsp baking soda
2-3 tsp water
1 tsp butter
1 tsp HOT water
1/4 tsp ginger
3 Tbsp icing sugar
To top:
1 Tbsp chopped pistachio nuts

Preheat the oven to 180 degrees Celsius and grease or line a cookie tray.

Mix together the flour, ginger, coconut threads and sugar and oats. Melt together the butter and treacle and cool sightly, then mix in the baking soda. Add to the dry ingredients along with the hot water and mix until combined. Roll into ten balls and flatten on the tray. Bake for 10 minutes until golden and the cookies move when slightly nudged. Cool on the tray.

Make the icing by melting the butter into the hot water and adding the ginger and icing sugar. Either spread onto the cookies or drizzle on top. Sprinkle with pistachios. Leave to set.

Lasts well for a few days ๐Ÿ™‚


Pumpkin Custard Pie with Anzac-Oat Crust



Finally, a version of pumpkin pie! A friend of mine from Canada have been talking about making one for over a year now.


This one is from TheBojonGourmetย ๐Ÿ™‚ The only changes I made were in the the crust; instead of walnuts I added 3 Tbsp desiccated coconut and 1/4 cup hazelnuts.






Instead of the cream on top, I made a vegan gelato which I will post the recipe for later on.



In case I didn’t make it clear: this is delicious. I could eat slice after slice. I’m sure you could too.

Have a nice week!


Anzac and Lemon Ice-Cream Sandwiches


I see that ice cream sandwiches are in at the moment, so I present to you my own twist. I think classic New Zealand Anzacs don’t just have to be used on their own, they make a great pair with lemon. The ice cream is extra custardy, so it stands up well in an ice cream sandwich as doesn’t melt as easily. You could add some honey or lavender in there somewhere, taking inspiration from these tartlets. Enjoy, and look out for this years’ ย birthday cakes coming up soon!


Anzac and Lemon Ice-Cream Sandwiches
Lemon Ice Cream:
400ml milk
2 eggs
1/4 cup sugar
1 Tbsp cornflour
1/2 tin condensed milk
zest of 4 lemons
150mls lemon juice
1/2 cup flour
1/2 cup rolled oats
1/2 cup desiccated coconut
1/4 cup sugar
3/4 tsp baking soda
100g butter
1 Tbsp golden syrup

Start with the ice cream, which you will need to do about 24 hours before. Place the milk in a saucepan over low heat. In another bowl, beat the eggs, sugar and cornflour until light. When the milk is boiling/steaming, pour into in a thin stream into the egg mixture, while mixing. When you have added all the milk (or as much milk as you can!), pour back into the pan and heat gently still, while mixing. When the custard has thickened and coats the back of a wooden spoon, take it off the heat and pour into a bowl. Cool, then mix in the condensed milk, the lemon zest and the lemon juice. Chill completely, then churn in your ice cream maker!

For the Anzacs, preheat the oven to 180 degrees Celsius, and line a baking tray.

Mix together the flour, rolled oats, desiccated coconut, sugar and baking soda. Melt together the butter and golden syrup, then mix into the dry ingredients until combined. Roll tablespoonful amounts of the dough and arrange on the tray. Flatten with a fork. Bake for about 12 minutes, until golden. Cool completely.

When ready to serve, assemble the ice cream sandwiches! Soften the ice cream slightly, then scoop it and gloriously smoush two Anzac biscuits onto either side. Enjoy!

Makes about 6-8, depending on the amount of cookies you have. These can be made ahead, un-assembled, a few days ahead.IMG_1678

Lavender, Honey and Anzac Tartlets

Yes, lavender. And honey, and anzacs used as a tart crust. Plus a creamy lemon filling, and voila!
I’ve been meaning to use the lemon/lavender/honey combination for a while, and I once fleetingly saw a recipe for lemon tart with an Anzac crust…. genius! So, as one does, I gave it a go.
I once heard someone describing the taste of ‘too much’ lavender as being able to be likened to ‘licking perfume off your wrist’ so I was little terrified to use it…. however, it worked perfectly, lucky me ๐Ÿ™‚
Even if you decided to opt out of the lavender, this recipe would be just as good without it! Although I do urge you to try it, even once!

Lavender, Lemon and Honey Anzac Tartlets
Anzac Crust:
55g oats
40g desiccated coconut
50g flour
65g brown sugar
65g butter
40g honey
ยฝ tsp crushed dried lavender
3/4tsp baking soda
Lemon Filling:
60ml whipping cream
ยฝ tsp crushed dried lavender
Peel of half a lemon
100g cream cheese
50g honey
Finely grated zest of half a lemon
plus the juice of that lemon

Line a 12 hole muffin tin with paper liners (any colour, youโ€™re going to remove them anyway!) and preheat the oven to 180 degrees Celsius.
In a small bowl, mix the oats, coconut, flour and sugar together. In a small saucepan, melt the butter, honey and lavender together, then cool until cold enough to touch. Mix in the baking soda well, before adding to the dry ingredients. Mix until combined, then divide evenly between the 12 muffin pans. Press the dough to the edges and on the bottom of the liners, about half way up the sides. Bake for 20 minutes (they will puff up when they cook, but donโ€™t worry, they sink perfectly after coming out of the oven- if they donโ€™t sink as well as you would hope, simply use a spoon to press the edges and bottom down a bit) until golden. Remove from the oven and cool.

Meanwhile (you could start this step a few hours in advance), heat the cream in the microwave or on the stove until warm but not boiling. Add the lavender and first lot of lemon peel and leave to infuse in the fridge for at least an hour. Strain through a sieve. Whip the cream gently until very soft peaks form. In another bowl, stir the cream cheese, honey and lemon zest+lemon juice until smooth, then add cream, folding gently until combined. Spoon into the tartlet cases and chill until set. If you wish, sprinkle with a bit of dried lavender. Remove the paper liners before serving.
Makes 12, lasts about 2 days, after that the filling makes the tart cases a bit soft.

If I am correct, I do believe this is my 50th recipe post! How exciting!
Thanks for stopping by ๐Ÿ™‚
Sami xx

Anzac Biscuits

Ah, a Kiwi classic. Drenched in history and national pride, and coincidentally also delicious when drenched in chocolate (that, however, will have to be a recipe for another time).
Apologies for the average photo, I’m not quite used to making the most of iPhones yet. Pathetic for a child of the technology age, but hey’ kitchen first, tech second.
If you have the time, look up the history behind these babies. For those of you who don’t know (yet), the Anzacs were New Zealand and Aussie troops (Australia New Zealand Army Corps) who fought predominantly in World War One and are remembered for their efforts in Gallipoli, Turkey. We even have Anzac Day on the 25th of April every year, so mark this recipe and that date in your calendar.
Another good aspect to Anzac biscuits is that they’re easy to make and full of oats. It’s also traditional to add raisins (if you are keen, chuck in a good half a cup into this recipe) but you can add any dried fruit or nuts/seeds. Chocolate chips are always appreciated too!

Anzac Biscuits
125g butter
2 big Tbsp golden syrup
1 cup rolled oats
1 cup desiccated coconut
1 cup flour
2/3 cup brown sugar
3/4 tsp baking soda

Preheat the oven to 180 degrees Celsius and line or grease two baking trays.
Melt the butter and golden syrup together. Leave to cool. In another large bowl, mix the oats, coconut, flour and sugar together. Add the baking soda to the melted butter mixture and stir until combined (it may foam up a bit, like making hokey pokey). Add to the dry ingredients and mix well. Roll into tablespoon sized balls and arrange on the baking trays. Flatten well with a fork and bake for 15 minutes, until golden. Remove from oven and when not too hot to touch, transfer to a wire rack and cool completely. Store in an airtight container. Makes about 40.

Enjoy a bite of New Zealand history everyone ๐Ÿ™‚

Ginger Anzac Slice and a Welcome

Hello! What you are reading is my very first post on my own very first blog, from which I hope many more recipes will follow! I am truly glad you are reading this and hope you have had a lovely day so far ๐Ÿ™‚

I love baking. I first remember helping to make Gingerbread cookies at age three, and from there, things took off. When I was eight, I helped by grandfather (then in his late 70s) to bake his first cake, which I iced as a clock; he’s a watch and clock maker by trade. The years have presented many hundreds (I kid you not) of cupcakes, cookies, cakes, slices and more, and a passion for the kitchen. I assume you too may feel this way, and even if not, you are welcome here!

I am a firm believer that food (and yes, butter) is love.

And so, to my first recipe for you ๐Ÿ™‚ This is a recipe my mother made a few years ago, and it is a fusion of two of our favourites baked goods; Anzac biscuits and Ginger Crunch. It is super easy, I promise you, and is so sneaky it could suit being a ย lunchbox snack or after dinner treat and anything in between quite nicely! Give it a try, and I hope you love it as much as I do!
{Note, you can check out another recipe for ginger slice here :)}

Ginger Anzac Slice

100g butter

1 Tbsp golden syrup
1/2 cup sugar
3/4 cup coconut
3/4 cup rolled oats
3/4 cup flour
1 tsp baking soda
1 Tbsp hot water
50g butter
1/2 cup icing sugar
2 Tbsp golden syrup
3 tsp ground ginger

Preheat the oven to 180ยฐC and line a 20x30cm slice tin with baking paper.
Melt the butter and golden syrup together. Mix the sugar, coconut, rolled oats and flour together. Mix the baking soda and hot water together until the baking soda has dissolved. Pour the butter mixture and hot water into the well and mix until combined. Press the dough into the slice tin and bake for 20 minutes. Remove from the oven.
While the base is baking, make the ginger topping. Melt the butter and mix in the icing sugar, golden syrup and ginger until smooth. When the base has cooked, take the slice out and pour the icing on top. Leave until the icing has set. Cut into squares and store in an airtight container. Makes about 35 squares.Image

Until next time!