Ingredients, makes 15:
2 X 225g package organic tamari and ginger tempeh, cut into squares; 1 green capsicum, cut into squares; ½ fresh pineapple, cut into triangles
Soak 15 wooden satay sticks in water 15 minutes before assembling kebabs. Place tempeh, capsicum and pineapple onto sticks. Spray lightly with oil and cook 3-4 minutes each side on a grill.
Pineapple Princesses
Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens. As Ruby said "pineapple is a versatile food" . . . no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Wednesday, 22 March 2023
Pineapple and tempeh kebabs
Friday, 17 March 2023
Pineapple Upside Down Bites
Wednesday, 8 March 2023
Pineapple cheesecake
250g granita biscuits; 125g butter, melted; 3 tsp gelatine
powder; 60ml (1/4 cup) boiling water; 500g cream cheese, at room temperature,
chopped; 2 tsp vanilla extract; 140g (2/3 cup) caster sugar; 300ml thickened
cream; 440g can pineapple pieces in juice, juice reserved, chopped; Yellow food
colouring, to tint, optional; 200g tub sour cream
Pineapple salsa
440g can pineapple pieces in juice, drained, cut into 1cm
pieces; 2 tsp lime juice; 1 tsp finely grated lime rind; 1 tsp caster sugar
Grease and line base and side of a 20cm round springform pan
with baking paper.
Process biscuits in a food processor until finely crushed.
Transfer to a bowl. Add the butter and stir until well combined. Spoon biscuit
mixture into the prepared pan. Use the base of a flat-bottomed glass to spread
and press mixture over the base and up the side of pan. Place in the fridge
until required.
Meanwhile, sprinkle the gelatine over the boiling water in a
heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to
cool.
Use electric beaters to beat the cream cheese, vanilla and
100g (1/2 cup) sugar until smooth. Gradually add the cream and beat until
mixture has thickened. Gradually beat in the gelatine mixture until combined.
Fold in reserved pineapple juice and chopped pineapple . Tint mixture yellow,
if using. Pour mixture into prepared pan, levelling top with a spatula. Place
in the fridge for 1 hour or until starting to set.
Combine the sour cream and remaining sugar in a small bowl. Spoon sour cream mixture over cheesecake and smooth top. I don't think this sour cream layer is necessary, the cheesecake is delicious without it, Anne
Place in the fridge
overnight or until completely set.
Make pineapple salsa, combine the pineapple , lime juice ,
lime rind and sugar in a bowl.
Remove the cheesecake from the pan and top with salsa. Cut
into slices to serve.
Thursday, 2 March 2023
Baked pineapple and grapefruit
Thanks for the link to this yummy dessert/entree Vicky, of Unusual Coleslaw http://unusualcoleslaw.blogspot.com.au/
Baked Grapefruit
2 large grapefruit; 1 cup crushed pineapple; brown sugar; sherry (I didn't have any sherry so I used rum); 6 cherries or pieces of crystallised ginger
Method: Cut the grapefruit into halves and cut out the pulp. Carefully remove the seeds and coarse membranes and chop pulp. Put into a bowl with the crushed pineapple and sherry and leave until ready to bake. Place grapefruit shells in an oven-proof dish and fill with mixture. Sprinkle top with the brown sugar and a dot of butter. Bake 10 mins., until hot and bubbling. Be careful not to burn tops. Serve at once, garnished with cherries or ginger.
Source: contributed by Mrs. K. V. Parish in The
Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford
Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5
Tuesday, 21 February 2023
Ann's savoury pineapple dish
“Simply the
Best” Annabelle White and Kathy Paterson 1999 New Zealand
Hot
Pineapple Dish
Serves 6 as
an accompaniment to bbq pork sausages or grilled chicken
125g
butter; 5 slices toasted bread; 432g can crushed pineapple; ½ cup sugar; 2
tblsp flour; pinch of salt; 2 eggs
Melt the
butter in a large bowl and reserve. Remove the crusts from the bread and cut
into cubes about 2.5cm square. Add the bread cubes to the melted butter, turn
gently and coat with butter.
Place the
crushed pineapple, sugar, flour and salt in another bowl. Beat the eggs lightly
and add to the pineapple mixture. Place the pineapple mix in a buttered 18-20cm
ovenproof gratin dish. Spread the buttered bread cubes on top of the mix and
bake at 180°C 30-40 minutes.
Wednesday, 15 February 2023
Pineapple Curd Tart
Thanks for these photos and recipe Marie R! It looks delicious!
https://www.woolworths.com.au/shop/recipes/pineapple-curd-tart
Ingredients for 10 servings
250g gingernut biscuits, broken; 250g butter, chopped; 1/3
cup moist coconut flakes; 2 free range eggs; 3
egg yolks; 1 1/2 cups caster sugar 1 and 1 half cups caster sugar; 2 tbs
cornflour; 3/4 cup pineapple juice; 1 1/3 cups thickened cream; 1/2 pineapple,
cut in half, sliced; 2/3 cup sour cream
Method
Place biscuits and 2 tbs coconut in a food processor.
Process until crushed. Melt 125g butter, and add to biscuits. Process until
combined. Press mixture over base and side of a 11x33cm (base) loose-based
rectangular fluted tart pan. Chill for 15 minutes.
Place remaining butter, eggs, egg yolks and 3/4 cup sugar in
a large heatproof bowl. Whisk cornflour with 1/2 cup pineapple juice. Add to
butter mixture. Place the bowl over a saucepan of simmering water. Cook,
whisking, for 10-15 minutes or until thickened and curd coats the back of a
spoon. Spoon curd into biscuit shell. Smooth. Chill for 30 minutes.
Meanwhile, place remaining sugar in a large non-stick frying
pan with remaining juice. Stir over low heat for 2 minutes or until sugar
dissolves. Add pineapple. Increase heat. Boil for 5 minutes or until golden.
Cool. Transfer pineapple to a sheet of baking paper.
Using an electric mixer, beat cream and sour cream in a
large bowl until stiff peaks start to form. Toast remaining coconut. Serve tart
topped with cream, caramelised pineapple, toasted coconut and caramel syrup.
Thursday, 9 February 2023
Refreshing pineapple
And thanks for this lovely recipe Robyn N.
https://www.lovemysalad.com/recipes/cucumberpineapple-juice-splash-coconut-milk
Cucumber/pineapple juice with a splash of coconut milk
Ingredients:
2 cucumbers; 300 g pineapple; 2 celery sticks; 2 cm ginger,
peeled; 1 green apple; 100 ml coconut milk
Preparation:
Use the juicer to squeeze the cucumbers, pineapple, celery
sticks, ginger and green apple.
Pour into glasses. Then add a splash of coconut milk to each glass and stir.
https://www.taste.com.au/recipes/pineapple-apricot-lime-punch/1e894a21-6eb0-49c6-9a71-bd36d576ce34
Pineapple, apricot and lime punch
2 cups pineapple juice; 1 1/2 cups apricot juice; 1 cup
ginger beer; 1 cup soda water; 1/4 cup lime juice; crushed ice, to serve; 2
limes, thinly sliced
Place the pineapple juice, apricot juice, ginger beer, soda water and lime juice in a large mixing jug and stir to combine. Pour into a serving jug and add the ice and lime slices. Serve immediately.