Recipes for May.

 A little late, but better than not at all.

I think I told you that Master Torstein asked me to make 'Joa jam after he had been out collecting fruit from under the trees. Grandad likes 'Joa jam too so I got busy.

Easy Peasy Feijoa Jam.

1 KG Feijoas, washed and chopped to a fine dice.

3/4 cup of water.

2 cups white sugar. (I used a keto sugar substitute).

Juice of one lemon.

Simmer the feijoas in the water stirring and masing every now and then until they are pulpy. Stir in the sugar and lemon juice, bring back to the boil, continue to boil until it reaches a setting point. 

(Put a teaspoonful onto a cold saucer and leave for a minute, if the surface wrinkles, it's ready. If not allow it to boil a little longer).

Spoon into sterile jars. I used 4 jars.

Grandad says it is very sweet and maybe use less sugar next time.

For those who don't know what Feijoas are...

Feijoas wiki.

Feijoa and Dark Chocolate Cake.

150 G butter softened. 

1/2 cup brown sugar. ( I used a keto substitute).

2 eggs

1 cup self raising flour.

1 tea spoon ground mixed spice.

1 cup chopped feijoa flesh. (I use the whole fruit, minus the top and tail).

1/2 cup dark chocolate chips. (I used a keto friendly brand).

Pre heat the oven to 180 C.

Cream the butter and sugar until light and fluffy, beat in the eggs one at a time.  Fold in the flour and spice.

Fold in the finely chopped Feijoas and the chocolate chips.

Pour into a lined cake tin and bake for about 35 mins or until firm to touch.

Or pop heaping spoons full into 12 paper muffin cases and bake for 25 mins. 

I tried making these with almond flour and baking powder, but they sank and we were not impressed. We decided that only one cup of flour shared between 12 muffins was ok on the carbs and we could have them as a treat with a big dollop of Greek yoghurt.

They freeze well so a double batch is a good idea.

Shrimp Scampi Pasta Bake.

350 g linguine or spaghetti. (I used a keto pasta).

500g Large shrimp, peeled and deveined.

4 table spoons butter

4 cloves garlic minced.

1/4 tea spoon red pepper flakes.

1/2 cup white wine or chicken broth.

1 lemon juiced and zested.

1 cup cream.

1/2 cup grated parmesan.

1 cup grated mozzarella.

salt and pepper to taste.

Chopped fresh parsley.

Preheat the oven to 190 C.

Cook the pasta according to the package instructions. Drain and set aside.

In a large skillet melt the butter over a medium heat, add the garlic and red pepper flakes and saute until they are fragrant, add the shrimp and cook until they are pink and opaque, about 4 mins. Set aside.

Pour the wine or stock into the pan and simmer for 2 minutes, scrape up any bits that might be sticking. Stir in the lemon juice and zest and the cream and bring to a simmer. Add the cooked pasta and toss/stir to coat it in the sauce, season to taste with salt and pepper.

Transfer the pasta and suace to a large baking dish arrange the shrimp on top. Sprinkle on the cheeses and bake in the oven for 15 - 20 mins, or until the cheese is melted and bubbly.

Garnish with parsley before serving.

I halved this recipe for just Tony and I. It was YUM!

And is on the make again list. I think I'd like to try making it with other fish too. I'll keep you posted on that.

The addition of some steamed veg wouldn't hurt and you could even try adding some bread crumbs to the cheesy topping.