• Sophie Likes Cake
  • Ask Me Anything
  • Blog
  • Cakes & Sweet Treats
  • Ice Cream
  • Savoury & Meals
Menu

Sophie Likes Cake

Ok so sometimes I make a little more than just cake but I love creating and sharing it with you here
  • Sophie Likes Cake
  • Ask Me Anything
  • Blog
  • Cakes & Sweet Treats
  • Ice Cream
  • Savoury & Meals
IMG_5669.jpeg

Lockdown Chutney: Feijoa and Date

March 2, 2021

Kia ora from Auckland’s fourth lockdown. Cindy was considerate and threw us into lockdown just as feijoas are coming into season.

As everyone’s neighbourhoods and workplace lunchrooms become inundated with the inevitable glut of fruit I think it is very important to be prepared with such recipes to prevent yourself from drowning in the aromatic excess.

Chutney recipes are very easy to adapt provided you keep the sugar and vinegar amounts constant. For example if you want to swap out the dates for raisins or the apples for pears or the brown sugar for white sugar go right ahead. The important thing with chutney is that you have enough sugar, acid, and salt to stop your brew supporting new life once bottled up.

Make sure your jars are well sterilised before you bottle. I like to rinse all of my jars and lids in water before placing in an oven at 150C for 15 minutes at least. I also like to add hot chutney to hot jars for extra security so it’s a bit of an exercise in timing. It’s a bit of a juggle pulling things out of the oven with tongs and tightening lids with tea towels for heat protection but the more you do it the better you’ll get. Oh and always sterilise one more jar than you think you’ll need just in case one cracks.

For maximum flavour development I would leave your chutney a week before cracking open a jar - I just feel like it gives the flavours time to settle and reach their potential. No idea how long this will last - I still have jars from two years ago going strong in the cupboard.

IMG_5650.jpeg

Feijoa and Date Chutney

Makes 5-6 jars

1.6kg feijoas, skin on and diced to a small dice

6 onions, diced (use a mix of red and brown for fun)

2 large apples, diced

400g pitted dates

1 large red chilli, minced

2 tablespoons cumin seeds

2 cups apple cider vinegar (malt is a good substitute)

2 cups brown sugar

A large knob of ginger, grated

1 tablespoon salt

Place all of the ingredients in a large pot, I use my cast iron Le Cruset for this task. Bring to a simmer for an hour an a half until the feijoa skins are tender and the brew has turned a deep brown colour. Make sure to keep stirring regularly to stop it catching. Add a few more tablespoons of sugar at the end if you feel like it needs a bit more sweetness.

Carefully spoon into sterilised jars and seal securely. Once cool the lids should pop down and at this point fee free to give them a wash in soapy water to remove any sticky spillage from the sides.

Label your creation and store in a cool dark place until needed.

← Bubble Friendly Eclairs (Chocolate Eclairs with Custard)Sweet Lemon and Thyme Marmalade →

What do you feel like?


Want it straight from the oven? Subscribe here.

Enter your email address:

Delivered by FeedBurner


On my bench now: latest and greatest

Sophie Likes Cake
Bubble Friendly Eclairs (Chocolate Eclairs with Custard)
Bubble Friendly Eclairs (Chocolate Eclairs with Custard)
about 3 years ago
Lockdown Chutney: Feijoa and Date
about 4 years ago
Sweet Lemon and Thyme Marmalade
Sweet Lemon and Thyme Marmalade
about 4 years ago
Brown Butter Pear Cake with Caramel Cream Cheese Icing
Brown Butter Pear Cake with Caramel Cream Cheese Icing
about 5 years ago
Strawberry and Rhubarb Filled Cakelets With Not Too Sweet Mascarpone
Strawberry and Rhubarb Filled Cakelets With Not Too Sweet Mascarpone
about 5 years ago

Fresh off the feed: 

Instagram

Recipe number 40 is rather special. A week ago today Nana left this earth. To celebrate her life we all gathered in Matamata and of course there was afternoon tea. The Aunties and I all made something of hers. I was on cheesecakes. Welsh cheesecakes
Dylan and I made this @katherine_sabbath stunner yesterday to celebrate Chris’ birthday. Needless to say it went down an absolute treat 🍳🌽🍡
Apologies for the crap photos but I’d like to share the recipe for this family favourite. I’ve written about Dad’s favourite veggie casserole over on TheSupperClubKitchen.com under recipes worth sharing. It’s 90s nostalgia at
We’ve always seen making our own croissants as a pretty daunting task. I feel like there is a lot of mystique around their making that only trained experts can get their heads around. Since we had little else to do we (Dylan) decided to give ma
Proud as punch for actually completing 
@bonappetitmag’s best ever bread recipe. It only took us three days but we’re here. Having this tonight with Ima’s chicken soup. Just call me Henny Penny.
Dylan put some words together about the long lunch we cooked ourselves last weekend. You can find it over on thesupperclubkitchen.com

Twitter

  • Sophie Edmonds
    Thai Inspired Slaw Salad https://t.co/5hcHE04G4F
    Nov 16, 2015, 12:05 AM
  • Sophie Edmonds
    Praise @CriticTeArohi for finally raising all that is scary about #fitspo!
    Apr 8, 2015, 3:36 AM
  • Sophie Edmonds
    RT @JamieLowryMe: Hi @Sophie_edo! I made your banoffee cupcakes today!! Still working on my icing but they taste incredible! #thankyou http://t.co/qIg3w4tbfu
    Mar 20, 2015, 6:49 AM

Powered by Squarespace