Mumsey’s Feijoa Loaf

‘Tis the season for feijoas. 

We call them feijoas in New Zealand but they are also known as the 'pineapple guava'. 

We had some trees “up the path to the top house” when we were young and lived in Paekakariki. I remember sitting underneath them in a sort of bush setting eating the fruit until I was full of them. So I have really grown up with them. 

When we bought our section there were four trees but we have removed two as there really was too much fruit. We try to process as much as we can and then bag them, setting them at the gate for anyone to take the rest.

I have an assortment of recipes that I try every season sorting out which ones to keep and which to just toss. I do all sorts of things with them; baking, chutneys, jam, preserving and this year Harry is freezing some for making wine! 

This recipe can be found on the Chelsea Sugar website but I have adapted it to my own liking so making it mine. 

1 heaped cup peeled and chopped feijoa's 

1 cup hot water 

½ cup white sugar 

50g butter 

1 egg, beaten 

2 cups self-raising flour 

1 tsp baking soda 

1 heaped tablespoon crystallised ginger chopped small (you want it about the size of rice)

Topping 

½ cup raw sugar 

1 tablespoon ground cinnamon 

Preheat oven to 180°C bake and line a large loaf tin (approximately 22cm x 12cm). 

Place prepared feijoas, water, sugar and butter in a large saucepan. 

Bring to the boil, stirring to prevent sticking/burning. 

Simmer for 5 minutes, stirring occasionally, then set aside to cool for at least 5 minutes. 

Mix in egg, flour, chopped ginger, baking powder and baking soda. If you add this to the mix while it’s still too hot it will foam, so you will need to work quickly to get it into the oven. 

Pour/tip into prepared tin and top with the cinnamon sugar. As much as you like.

(You can save the left overs in an airtight container.) 

Bake for 40-50 minutes, until loaf springs back when lightly pressed and a skewer inserted into the center comes out clean. 

Cool in tin for 10 minutes, then transfer to a wire rack to cool completely. 

Lovely spread with butter or you can have thicker slices warmed with cream, ice cream or yogurt for a pudding.

Where do I start?

Some of you will be aware that its nearly a year since I last posted here on my blog.

Others will just have chanced upon here and be none the wiser...

But we all know that 2020 is and will be known as, and I quote Queen Elizabeth II in a speech she made at Guildhall on 24 November 1992, an "annus horribilis"  - meaning "horrible year". 

If you have been living in outer space or closer to the earth in the deepest parts of Africa you may not know that 2020 is the year that the world was infected with COVID-19.

COVID-19 is a disease caused by a new strain of coronavirus. 'CO' stands for corona, 'VI' for virus, and 'D' for disease. Formerly, this disease was referred to as '2019 novel coronavirus' or '2019-nCoV.'   

For most of us our lives have changed and millions have been infected (at this time the world total is 43,355,163) and many lives have been lost (at the same date 1,159,200). We are now seeing a second wave across the world and some predict it will be with us for another year. [statistics taken from Worldometer]

We wash our hands a lot more than we used to, use hand sanitizer before and after we go in to shops, cafes, appointments etc and keep our distances. We keep records of where we've been and who we have been with and in New Zealand we now use the NZ COVID tracer app. We are reminded to cough and sneeze into our elbow. In the past you went to work when you were unwell after dosing up on some flu relief medication, but now we stay home and check to see if we need a COVID test. So much for the old advertisement slogan "Solider on with Coldral".

I admit this all threw me into a bout of anxiety especially when New Zealand went into 'lockdown' and I felt we were coming out of each level too soon, but it always seem to be OK and the rest of the world looked at New Zealand in awe at what we have achieved.

But 2020 was more than just the stress of COVID for me.

In January we lost my sister Ailsa to bowel cancer.

Mum turned 90 in April but we were in lockdown so it passed uneventfully. We thought we could celebrate her 91st next year instead, but...

In August Mum passed away to be with her Lord and Saviour.

In less than a month our pastor John, who I had worked along side and become very close to as a friend and colleague, passed away too from cancer.

Not to mention another friend who died within a week of that.

So yes this year has been sit (opps missed out the "h"😉) and its only October!

That is why I haven't been up to writing much especially on here. 

Over the last month or so I had a crisis of faith. God remained faithful and took me on a journey, even though at the time, I didn't think He was there at all and I am now on a new path and keen to get back to things again. 

You may wonder "Why the picture at the top?" When I was struggling with it all, I stopped by Lake Taupo on my way home from a trip to Wellington, to see my Dad. As I sat and watched the water, the birds and realized how I was feeling, this tree was just there - all on its own. 

And that was how I felt.

All alone.

But, as I have said, I have come through and the desire to post again was only held back by, "Where do I start?"

Christmas 2019

Wellington Harbour 

Christmas for 2019 was very busy, starting for me with a trip to Wellington the weekend before.

Harry chose not to come so I flew and was met at Wellington airport by my sister-in-law. We drove to the top of Mount Victoria to climb the steps and take the typical Wellington harbour pic so often used for Wellington. It might look nice enough but believe me it was very windy and a bit chilly!

We had a bit of a ladies day out having morning tea around in a cafe in Days Bay and then a bit of a drive around Eastbourne and its homes. These are rather expensive but actually are rather nice if you like large older early settler homes.

The following day we went to the airport again and picked up my sister who had also flown in to have a Purdie clan Christmas with our parents.

Adan and Kate - grandchildren

This was to be a special time for us all as a family, as my parents are both getting old (Dad is 90 and Mum will turn 90 in April next year) and some are experiencing ill health at the moment. It will be a time to nestle in my memory for the rest of my life.

The following day (Saturday) we all arrived at my parents including my eldest and her family for a lovely spread for lunch supplied by my two sister-in-laws. It was lovely to have this time together for a few hours and then we regrouped for leftovers for dinner.

Our family have always had the tradition of taking a family group photo on Christmas day.

Me and Gordon (holding his dog Hammy)at the back
(Sitting) Ailsa, Dad, Mum and Stuart standing on the right

Back Row:  Stuart, Liz, Dianne, Me, Gordon (holding Hammy)
Front Row: Ailsa, Dad and Mum

The following day I took Dad and Mum to their Church for a lovely pre-Christmas service where we focused on Joseph and how he felt about the fact that his wife was having a baby who was not his but, the Son of God. I had a last stop at my eldest and then they dropped me off at the Wellington airport to see the planes and after a twenty minute delay, I flew home.

The airport is very automated these days and I don't like not having the personal touch of check-in staff. I'm not a frequent flyer so its rather special for me to fly anywhere. I wonder if the two missing bags of luggage that caused our flight to be delayed, would have been lost had there been people overseeing all that.

Harry picked my up from the airport and we arrived back in Tirau just in time for the end of the annual Carols by Candlelight on the Tirau Community Churches front lawn. I must admit it felt a little odd not having had anything to do with the preparations as I no longer work in the office.

From the following day on it was a bit of a flurry of last minute shopping for food now I knew some family were coming to stay and then the arrival of our eldest and her family who stayed for two nights.

While her parents and brother went shopping Kate enjoyed some time with Opa and Nana, helping Opa in the vegetable garden - something they don't have as they live in an apartment and making some muffins with me. We also made lollie cake a traditional sweet treat I have associated with Christmas for years. My Granny made it and it was a rule in our family that you had to be thirteen and over to be allowed to have a slice.

When it was time for some lunch Kate and I sat out under the big spreading silk tree in the middle of our front lawn to enjoy a bit of cool from being in the hot kitchen baking and to taste the muffins warm from the oven.

Interestingly, Harry reminded us that the chair we were sitting on was made by Kate's mum when she was at high school and in a group of students in a YES team. (Young Enterprising Students.) They made the garden chairs and table (in front) using up-cycled fence strainers etc from local farms. It's stood the test of time for over twenty-two years but is in need of a little repair so it doesn't fall to bits when sat on in the not too distant future. Kate found it interesting that her mother had made the furniture.

Finally all those last minute things seemed to have been done and we had a light tea, settled into the evening with the two grandchildren putting up their stockings on Christmas Eve in the lounge.

As a child I had a large woolen sock of my fathers that was put at the end of the bed and some time during the night it would get filled. As a parent I couldn't understand how it was done without waking us up and it wasn't until even later that I was told the other sock in the pair that we had at the end of our beds was filled in another room and just placed in exchange of the empty one. No wonder I never really noticed it happening. - the magic of Christmas.

The children had pics in their new pajamas beside our tree. A tradition Theresa has started for her family. Of course Santa was left a large glass of milk and a Christmas mince pie which Kate got ready.

Keeping traditions that are special to you and making new ones of your own are important for memory making and building a strong family. The traditions and not the actually gifts etc are what make the special events in life, beautiful times.

Christmas Day dawns warm and fine and the children had unwrapped their stocking gifts before I rose!. We had breaky and after a family Christmas Church service we went out to Carl and Sarah's for a lovely time celebrating the birth of Jesus.

As usual Sarah had prepared a beautiful meal with some help from her siblings and then, as our family traditions are, the giving of gifts from under the tree was had after the lunch time dishes were done.

It was a special time as all our (Harry and mine) family were their except our youngest - but I believe that one day she too will join us on the occasional time that we can all gather together in this joyous time to celebrate the birth of our Lord and Saviour Jesus Christ so long ago.

60th Bithday - Part three -The Chateau (part 1)

As mentioned in the first post on my 60th birthday, I was given a voucher to spend a night at The Chateau, the Tongariro Hotel on the side of Mount Ruapehu. I have often wondered what it would be like and some of our friends have been as a group for different occasions and their sharing made me want to try it even more. We had thought of going for our 40th wedding anniversary a few months ago but the family wanted to share a meal together so we just thought we could go some other time.

So when I received the voucher and was asked to read it out I was deeply moved that these people would shout Harry and I, an over night stay with a dinner, breakfast, bubbles and chocolate, a late check-out and a high tea - all the extras. These people are simply wonderful.


I booked our night away the next week and although the weather didn't promise to be good we really just wanted to experience the Hotel and atmosphere. The day started nice but by the time we got to the base of the mountain the weather had closed in and remained that way like a winters day the whole time.

It actually took longer to get there than we thought (2 1/2 hours) so we ended up calling in at Z Tauhara for a coffee and muffin after an hour and half driving.













It's been many years since I have been there and so I had a sort of "are we there yet" feeling.

When we finally reached the base of Whakapaka village there was the Chateau in all its grandeur almost suddenly in front of us.

By now the weather was wet so Harry drove right up to the main doors and a porter came and opened my door and took our suitcase out of the boot bringing it inside while Harry went and parked the car.
Now I can tell you I could quite like this!

Once Harry arrived and I had signed in we were given our keys (well these days its a card that activates the lock) and we took the lift to the third floor. The porter wanted to take our bags up as well but Harry said it was fine he could manage himself and I tried to tell him that's not the point. This man has a job to do and why not let him do it! But by this time the lift had arrived to the third floor.



Our room was a Heritage Room

CLASSIC ROOMS IN OUR HERITAGE WING

HERITAGE

Located in the original hotel wing of Chateau Tongariro, these Heritage rooms offer comfort and style with convenient access to all hotel amenities. Enjoy views of native bush, our golf course or the Dual World Heritage Tongariro National Park.

So we had a cuppa and went for a wonder around checking rooms, decor and some of the many pictures on the walls. Its a very grand hotel with a luxurious early 20th Century themed decor.

 

View from  room window 

All the rooms have names from around the Tongariro National Park where the Chateau is situated. 

While we waited for our time to get dressed for dinner we sat near the large fireplace in the Ruapehu Lounge.

RUAPEHU LOUNGE

The historic heart of Chateau Tongariro Hotel, the Ruapehu Lounge brings yesteryear to life with plush velvet, twinkling chandeliers and a crackling log fire. Clinking cocktail glasses and clacking billiards fill the air as guests reunite for family holidays, business retreats and wedding parties. The lounge serves light food and drinks until late at night.

Harry tried to assist with the stoking up of the fire as it really was not doing the fireplace or the coldness outside justice, which was rather difficult, he said as they were using "wet wood" (as in recently felled trees). And then he would try to count the large number of bunnies hoping around the grounds thinking of ways they could be exterminated without upsetting the guests! We joked that perhaps it was an environmentally good way to keep the grass short!

I just enjoyed not having to do anything and people watching. I was quite surprised that most of the visitors were from Europe rather than the masses we usually have pass through our small home town from Asia. Some spoke in Dutch, German or other Scandinavian languages while others were speaking in their limited English. I occasionally helped them with the correct pronunciation of some of the places they had or were going to visit. It felt  special to just listen to their stories of their holidays.

ELEGANT CUISINE AT CHATEAU TONGARIRO'S SIGNATURE RESTAURANT

RUAPEHU ROOM

Superior dining and delicious Pacific Rim cuisine await at the Ruapehu Room, Chateau Tongariro’s renowned restaurant. Dress for dinner to savour the chef’s signature chateaubriand, New Zealand beef, lamb or salmon, while sipping wine in the glow of shimmering chandeliers and sparkling white linens.

You can also enjoy a daily breakfast buffet with both cooked and continental selections, and stop by on Sunday for a tantalising carvery Roast Buffet while our resident pianist transports you to genteel bygone days.

Our latest menu offerings can be viewed here.

Operating hours: Open for breakfast and dinner daily, and for Sunday lunch.

Dress code: Smart Casual (no shorts or tank tops and closed footwear required)

Dinner was in the Ruapehu Room and once we were seated, we were asked (because we were here on the celebration package) if we were actually celebrating anything. Between us we said that yes it was for my 60th and our recent 40th Wedding Anniversary. The lady disappeared and a young man came and poured 'fresh tap water' into our glasses and then the lady returned with two glasses of bubbly. We said we hadn't ordered any and she said it was complements from the Manager for our celebrations.

So still the blessings were coming.

The menu for the package was a smaller choice of three courses plus breads as starters.

Artisan Breads (v) Cold pressed olive oil, balsamic reduction and confit garlic, butter  

Harry chose

Regal Salmon Beetroot Cured (df) Orange and baby radish salad, horse radish, baby cress

Silver Fern Beef Tenderloin (gf)  Piko piko fern, confit potatoes, candied tomato, cauliflower puree & braised beef cheek

Apple and walnut filo Calvados fluid gel/Honey and thyme custard/Ginger crunch 

While I had

Seared Angus Beef Carpaccio  Shaved pecorino romano, village press olive oil, pickled shallot 

Free Range Chicken Breast (gf)  Feta & herb portobello mushroom, potato puree, leek, jus

Ginger mascarpone tart Pistachio raspberry meringue/Rhubarb sorbet and compote

To be continued.........

60th Birthday - Part Four - The Chateau (part 2)

I've continued this from the previous post as it was becoming quiet long!

After dinner I went up to our room while Harry went out for a cigarette. When he came back he had two Puriri moths with him. He said there were many outside the main doors.

They are a native to New Zealand and as a caterpillar or grub they bore into puriri trees (and other species) where they feed on the tissue of the tree for up to five years. Once they emerge as a moth they have no mouth so can not feed and die within 48 hours.

The following day when we left we could see them all dead in the covered drive through area.

Not sure what all the wet marks were that came from the mohts.

We didn't sleep well that night for a mixture of reasons. First nights are always hard in a new place and we were right near the lift so every-time the door opened you could hear it and the voice saying "3rd floor". You could see the hall light through a gap in the side and base of the door way to our room so they weren't exactly sound proof which meant we heard people talking as they came and went from their rooms. The heating in the rooms was very good so it took a long time to work out whether we needed blankets or not.

Once a sleep I ended up sleeping in and when Harry returned from a ciggy stop he said that breakfast was finishing in half an hour!

So I quickly got changed and we went down to the Ruapehu room again. The buffet menu was so varied it was a little difficult to actually decide what to have. Harry had scrambled eggs, bacon, tomatoes and toast while I had yogurt, a selection of dried and fresh fruit and some muesli taking our hot drinks into the lounge. I also took an apricot patisserie.

I did wonder what they do with all the left over food as we were the last to eat.















We were then able to have an easy paced check-out, load our things into the car (with the help of the porter!) then wait for our high tea back in the hotel lounge.

This is served at tables by the Ngauruhoe Window, framing the snow-capped mountains in the Ruapehu Lounge. Not that we could see much out the windows as the mist had come right down to almost ground level.

While we waited I had asked for any information on the history of The Chateau and to Harry's disappointment we discovered it was now owned by a foreign company.

In 1990, during a period of Government privatization of assets, the Chateau was sold to Kah New Zealand Limited, a subsidiary of Oriental Holdings Berhad (OHB), a Malaysian-based conglomerate. The new owner invested NZ$3 million in refurbishing the complex.
The ski area was sold to a separate company.
In 2005 a new five-storey wing costing NZ$6 million and containing 40 rooms and replicating the style of the original building was opened. To avoid disturbing guests the expansion used a Scandinavian system of modular construction with the rooms built in Auckland and trucked to the site where they were installed using a crane. A presidential suite occupies the top floor.
The Chateau Tongariro is currently operated by Bayview International Hotels and Resorts, which is also a subsidiary of Oriental Holdings Berhad (OHB).

Its good to think they have invested in preserving the whole complex but sad that like many other locations and enterprises this too had been sold from New Zealand.












One of the pictures that took our fancy was this one of the Pink and White Terraces. When Mount Tarawera erupted on June 10th, 1886, Lake Rotomahana also erupted, and buried the terraces along with other small villages.
They were thought to be the eighth wonder of the world before that.

When we were ready we asked to be seated for high tea.












This is a preset menu of 12 delicacies brought out on a three-tier tea stand (note: not cake stand) served with either your choice of tea, coffee or for an extra cost glass of Alan Scott Blanc de Blancs (bubbles).

Of course this is all served on fine china with elegant silverware and the whole experience is not to be rushed. There was a choice of 16 different teas so that in itself took awhile!

We intended to make this high tea our morning tea, lunch and maybe even afternoon tea.

I chose the Rose Tea (yes I know to some of you that will be no surprise) and Harry just wanted a cup of tea! so chose the Dorchester Breakfast.

First came serviettes, then our cup, saucers and plates, followed by each of our teas along with hot water and milk and finally the tower of food.




















There were four different styles and choices of sandwiches on the bottom layer, two different scones,a chocolate slice and crème brûlée in the middle tier and finally a selection of sweet treats including nougat, macaroons and blueberry tarts.

So we did indeed take our time, refilling our cups with tea and savouring the tasty portions while watching the mist rise and fall over the near hills.

In the end we asked if we could take home the left overs which they boxed up for us saying that many people ask to do so.


And so all too soon it was time to leave and make the trip home.

It certainly was a lovely time with plenty of pleasant memories to cherish and just a wonderful time being spend with each other.

We took a longer routine home going around the back of the lake via SH4 going through Raurimu, Taumarunui and Te Kuiti.