Saturday, 7 December 2019

Pineapple with added Charcoal

Always ready to experiment with unusual ingredients I couldn't resist trying charcoal flour.

                      We cooked pancakeswaffles and muffins using a regular recipe with the addition of 2 tablespoons of charcoal flour in each.  

And pineapple of course! 

All delicious. Health benefits? I have no idea!


Pancakes, grilled pineapple triangles, blueberries, yoghurt  and a drizzle of golden syrup


Waffles, grilled pineapple triangles and more golden syrup


Muffins with pineapple and rhubarb jam mmmmm

Sunday, 1 December 2019

Upside Down Pineapples

Thanks John for this delicious recipe spotted in the Weekend Australian, the cardamon is an inspired addition.

The Weekend Australian Magazine, 22 March 2014
Recipe from David Herbert http://davidherbertfood.com/
Pineapple and Cardamom Upside-Down Cake . . . the taste of the '70s
For the topping: 50g softened butter; 50g brown sugar; 6 pineapple rings; natural glace cherries, optional
For the cake: 125g softened butter; 125g caster sugar; 125g self-raising flour; 1 tspn baking powder; seeds from 3 cardamom pods, crushed; 2 large free-range eggs; 2 tblspn milk
Preheat the oven to 180°C. Grease a 20cm round cake tin. For topping, beat butter and sugar together until creamy. Spread over base and a quarter of the way up sides of tin, and arrange pineapple rings on top; place cherries (if using) inside pineapple rings. Place cake ingredients in a bowl and beat, using an electric beater, until combined (don’t overdo it). Spoon into tin, smoothing evenly over pineapple. Place cake tin on a baking tray, bake for 40-45 minutes, or until firm to touch. Remove and leave to stand for 5 minutes, turn out onto a plate.

I'm lucky to live in an area, Bandon Grove NSW, known for its fabulous cooks. Our neighbour, Patty, recently made some delicious individual pineapple upside down cakes, Anne.

Saturday, 23 November 2019

Gooey pineapple

Gooey Desserts: The Joy of Decadence, Elaine Corn, 1994 California


Five Minutes and Counting

Makes 6 servings

1 cup whatever fruit you have on hand – strawberries, peaches, or pineapple; 3 cups low-fat sour cream; 1 tblsp pure vanilla extract; 2 teaspoons cinnamon; brown sugar, about ¾ cup

Line 6 ramekins or a baking dish with the fruit. Mix sour cream with vanilla and cinnamon. Spoon over fruit. Sprinkle with brown sugar. Chill until serving, then run under broiler until sugar is mostly melted. Serve immediately.


Tropical Tapioca

1X 3 ½ oz can coconut milk, well shake; 2 ½ cups whole milk, approx.; 3 tblspn quick-cooking tapioca; 1/3 cup sugar; 1 egg, lightly beaten; extras: sliced strawberries, drained; pineapple bits; banana slices; shredded coconut; raisins

Pour coconut milk into a jug. Add whole milk to make 3 cups.

Pour milk into a saucepan and add tapioca, sugar, and egg. Stir gently just to combine, then let sit 5 minutes.

Over medium heat, bring tapioca mixture to a full boil, stirring constantly with a rubber or wooden spatula.

At the boil, remove from heat. Fold in fruit of choice. Pour into ramekins, dessert bowls or lidded containers. Cool 20 minutes. 

Stir tapioca well in each container, then chill. Tapioca will thicken as it cools. Makes 4 or 5 servings.

“Adding pineapple and shredded coconut can make Piña Colada Tapioca. “



Sunday, 17 November 2019

Pineapple muesli bars


Pineapple Muesli bars

3 ½ cups muesli; ¾ cup desiccated coconut; ¾ cup crystallised pineapple; ½ cup dried goji berries; 1 ½ tsp cinnamon; 1 ¼ cups honey; ¾ cup grapeseed oil



Gently warm honey and oil together in a saucepan over medium heat. In a large bowl mix together dry ingredients, then stir in warm honey/oil mix.

Lightly grease a shallow 20 x 30cm baking tin, line the base and sides with non-stick baking paper. Press muesli mixture firmly into the baking tin.

Cook at 150°C for approx. 45 minutes or until the surface is dark golden brown.

Cool in tray, then lift out and cut into 24 bars.

These muesli bars will keep in an airtight container in the refrigerator for up to 1 week.

Sunday, 10 November 2019

Pineapple Fudge

This delicious fudge was easy to make, thanks for the recipe Cassie.

Sugar alert!! (I also made peanut butter fudge hmmm)

Being an American recipe a couple of the ingredients were new to me, I hunted the Marshmallow Crème down in the International section of a Coles supermarket. Half and half turns out to be a milk/ cream product but as I couldn’t get any I used milk, apparently single cream is a good substitute. Milk worked fine. I used rice bran syrup instead of corn syrup, Anne




Perfect Pineapple Fudge

“If you love pineapple OR fudge, you're going to go crazy for this PERFECT PINEAPPLE FUDGE! It's my new favorite thing and it's going to be yours too!” Trish - Mom On Timeout

Ingredients: 3 cups granulated sugar; ½ cup half and half; 2 tbsp light corn syrup; 1X 440g (8.25 oz) can Dole crushed pineapple (juice and all); 3 tbsp butter; 1 tsp pineapple extract or clear vanilla extract; 1 cup white chocolate chips; 1X 7 oz jar marshmallow crème

Instructions:
1. Line a 13 X 23cm (9 x 5 inch) loaf pan with non-stick foil. Lightly butter.

2. In a heavy bottomed 3 litre (3 quart) saucepan, combine sugar, half and half, corn syrup, pineapple, and butter.



Bring contents to a boil over medium-low heat, stirring until the sugar dissolves.

4. Continue cooking, stirring frequently, until the contents reach 113°C (236°F) or soft ball stage. I use a digital candy thermometer.

5. Remove from heat and stir in extract.

6. Stir for 3 minutes until the candy starts to thicken slightly.

7. Stir in chips until fully melted and combined.



8. Stir in marshmallow creme.




9. Pour into the prepared pan and let cool to room temperature.

10. Refrigerate until fudge is completely set, at least 2 hours.

11. Cut into pieces. Store in an airtight container. For firmer fudge, refrigerate.

Monday, 4 November 2019

Pineapple Loaf

Family Circle Favourite Bakery Recipes, Sydney 1986

Pineapple Loaf

2 ½ cups plain flour; 4 tsp baking powder; pinch salt; ¼ cup sugar; 1 X 450g can crushed pineapple, drained; 1 egg; grated rind 1 lemon; 60g (2oz) butter or margarine, melted; ¼ cup evaporated milk

1. Sift together in a bowl, flour, baking powder and salt. Stir in sugar. Add all remaining ingredients and stir until thoroughly combined

2. Place in a greased loaf tine 2X12cm (9X5in) with the base lined with greased, greaseproof paper and bake in a moderate oven 55-60 minutes until cooked. Test with a fine skewer before removing from oven. If skewer is clean, the loaf is cooked. Serve sliced with butter. Freezes well.



Ann's new pineapple glass cake stand

Sunday, 27 October 2019

Pineapple Turkish Delight

Roasted Pineapple Turkish Delight based on this recipe:

https://www.womensweeklyfood.com.au/recipes/roast-pineapple-turkish-delight-10035



Ingredients: 1 medium pineapple; 2 cup (440g) caster sugar; 1 1/2 cup (240g) icing sugar; 2/3 cup (100g) cornflour; 1/4 teaspoon tartaric acid; juice of 1 lemon; 10 leaves gold-strength gelatin; 2 dried pineapple rings, cut into small pieces; white sugar, for dusting

Makes about 24 pieces

Preheat oven to 220°C (200°C fan-forced). Line a 10x20cm lamington tray or 23cm square cake tin with plastic wrap. Place pineapple on a roasting tray and roast until skin is black, about 90mins. when cool, remove skin with a seated knife. Remove and discard core, then use a stick blender to puree flesh until smooth. Set aside.




Place caster sugar and ½ cup water in a large saucepan. Stir to dissolve and bring to the boil, brushing down sides with a wet pastry brush from time to time. Simmer until mixture reaches 115°C on a confectionery thermometer then add tartaric acid and lemon juice.

Meanwhile, place icing sugar, cornflour and ½ cup cold tap water in a bowl and stir to combine. Add cornflour mixture and 2 cups boiling water to hot sugar syrup. Cook over medium heat, stirring with a whisk, until thick and translucent, about 15 mins.


Soak gelatin in cold water until soft, about 2 mins. Squeeze out excess water then stir gelatin through mixture.

Add pineapple puree and stir until combined.



Pour into lined tray and refrigerate 2 hrs or until set.



Turn onto a board and cut into squares with a slightly wet knife.

Dust with extra caster sugar and decorate with pieces of dried pineapple ring or crystallised pineapple.