Stuffed eggplant with pineapple

The Presbyterian Cookery Book of Good and Tried Recipes: compiled for the Presbyterian Women’s Missionary Union first edition 1950 Sydney

Ingredients: Egg plant; 1 cup breadcrumbs; 3/4 cup drained crushed pineapple; 2 tblsp butter; ½ tsp nutmeg; 1 beaten egg; a little rich milk; salt; pepper; buttered breadcrumbs

Method: Soak an egg plant in cold salted water for 1 hour, then parboil it for 20 minutes. Scoop out the pulp, keeping away from rind. Drain and dry through a sieve. Mix pulp with breadcrumbs, pineapple, butter, nutmeg, egg, and just enough rich milk to make a good stuffing consistency. Season this mixture with salt and pepper. Stuff egg plant shells, cover top with buttered breadcrumbs, and bake for about 20 minutes in a moderate oven.

Orange and pineapple cake

Adapted from https://www.tasteofhome.com/recipes/pineapple-orange-cake/#RecipeCard

1 package butter cake mix: 1 X 310g can mandarin oranges, undrained; 3 large egg whites, room temperature; 1 small can crushed pineapple; icing or frosting of your choice

In a large bowl, beat the cake mix, oranges & egg whites on low speed for 2 minutes. Pour into a 33x22cm baking dish coated with cooking spray.

Bake at 180°C for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack.

Top with your favourite icing or frosting mixed with 2 tblspn crushed pineapple. Spread over cake. Refrigerate for at least 1 hour before serving.

Pineapple green smoothies

The Green Smoothie Bible, Kristine Miles 2012

1 cup pineapple with core; 1 banana; 1½ cups water; 3 or 4 mint leaves - blend

1½ cups pineapple with core; 1 1/2 cups coconut water; a small sprig of fennel tops - blend

 

1 cup pineapple with core; ½ grapefruit; ½ avocado; 1 ½ cups water; a handful of chopped greens ie spinach, chard - blend

Green-a-colada: 1 cup pineapple pieces; 1 large ripe banana; 1 ½ cups spring water or coconut water; handful spinach; 5 mint leaves; juice of ½ lime; 1 pitted date; 1 tsp vanilla essence - blend

1 cup mango; 1 cup pineapple; 1 cup papaya; 1 1/2 cupscoconut water; 1cm fresh ginger; juice of 1 lemon or lime; handful of greens - blend

Asian layered rice salad

Adapted from https://www.taste.com.au/recipes/asian-layered-rice-salad-recipe/

8 servings

2 x 250g packets microwave black rice; 1 small pineapple, peeled, quartered, cored & sliced; 3 baby pak choy, shredded; 1 carrot, cut into thin matchsticks; 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced; 1/4 cup fried noodles; 1/4 cup salted peanuts, roughly chopped; 1/4 cup fresh parsley

Chilli and lime dressing: 1 small red chilli, finely chopped; 1/4 cup lime juice, plus extra lime cheeks to serve; 2 tbsp fish sauce; 1 1/2 tbsp raw sugar

Heat rice following packet directions. Spread out onto a large baking tray. Set aside for 10 minutes to cool.

Meanwhile, make chilli & lime dressing: Combine all ingredients in a small bowl.

Evenly spoon rice over base of a 3.5-litre-capacity flat-based glass serving bowl. Drizzle with 1 tablespoon dressing. Top rice with an even layer of pak choy. Drizzle with 1 tablespoon remaining dressing. Layer half the pineapple over top. Continue layering with carrot, cucumber & remaining pineapple. Drizzle with remaining dressing.

Sprinkle with noodles, peanuts & parsley. Serve.

Pineapple Coffee Cake

115g butter or margarine; 1 cup sugar; 2 cups flour; 2 tspns baking powder; 1  tblsp coffee powder; 1 egg; 1 cup milk; 425g can crushed pineapple, drained

Topping – 3/4 cup flour; 3/4 cup brown sugar; 100g butter or margarine; 1 tsp cinnamon

Cream sugar with butter.

Sift flour, baking powder and coffee powder.

Add to creamed mixture alternately with egg/milk mixture (place egg in cup and add milk to make 1 cup).

Spread in 22x33cm pan.

Cover with well-drained pineapple.

Mix topping ingredients till crumbly and sprinkle over pineapple.

Bake at 180°C for 1 hour.

Pineapple salmon

Marinade: 1 cup canned pineapple pieces; ½ tsp sesame oil; 1 tblsp melted butter; 1 tblsp lemon juice; 1 tblsp honey; 1 cup pineapple juice from the can; ¼ tsp paprika; salt and pepper

Mix marinade ingredients together in a bowl, add 4 salmon fillets and sit in the refrigerator for 30 minutes.

Remove salmon from the marinade and cook in air fryer 10 minutes. Pour the marinade into a saucepan and heat until boiling add 1 tblsp cornflour mixed with a cup of water. Stir well until sauce thickens.

Serve salmon with rice, marinade sauce and salad.

Pineapple, white chocolate and macadamia slice

 

Adapted from https://everydaygourmet.tv/recipes/white-chocolate-pineapple-and-coconut-slice

1½ cups self raising flour; ¾ cup sugar; 1 tsp cinnamon; 125g butter, melted and cooled slightly; 2 eggs, beaten; ½ cup white chocolate, chopped; 440g can pineapple pieces in juice, well drained; ½ cup macadamia nuts, chopped

Combine the flour, sugar and cinnamon in a bowl. Stir in the butter and eggs until just combined, then stir through the chocolate and pineapple. Spoon into a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan), and scatter the nuts over the top.

Bake in a moderate oven 180°C for 35-40 minutes or until cooked and golden. Cool on a wire rack. Store in an airtight container until required. Cut into pieces and serve.