Saturday, 15 January 2022

Toffeed Pineapple and Marmalade Mascapone Vol-au-vents

Adapted from a recipe in July 2006 New Zealand House and Garden magazine. These are easy and delicious. The original recipe gives instructions on how to make the vol-au-vents from scratch - but I cheated and bought ready mades in the supermarket that were light and crisp, Anne

Serves 4

50g butter; 80g caster sugar (I used brown sugar); ½ pineapple, peeled, cored and flesh cut into 2cm chunks; 150ml cream; 100g mascarpone; 2 tblspn fine cut marmalade (I used pineapple and macadamia jam); 1 tblspn brandy or rum

Place butter in a wide pan and cook over moderate heat until a light nut brown. Add caster (or brown) sugar and cook stirring often until caramelised and golden. Add the pineapple – it will make the caramel seize but keep cooking and eventually it will melt again. Cover pan and cook pineapple until it’s easy to push a knife through. Add cream and gently boil, uncovered, 8-10 minutes to reduce liquid a little.

Combine the mascarpone, marmalade, brandy or rum. To serve dollop mascarpone into warmed vol-au-vets. Spoon hot pineapple on top and drizzle with sauce from the pan. Serve immediately.

Thanks for the lovely jam hamper Griffith family!! 

Saturday, 8 January 2022

Pineapple and beer punch

"The “I Love Lucy” Cookbook: Classic recipes inspired by the iconic (1950s) TV show", Jenn Fujikawa 2020 New York

Daddy Shower Beer Punch

Makes 4 servings

2 cups cold pineapple juice; 2 cups cold lemon-lime soda; 5 tblspn freshly squeezed lie juice; 1 bottle 16oz) beer; ice for serving

In a large pitcher, stir together the pineapple juice, lemon-lime soda, and lime juice

Pour in the beer, and stir again

Serve over glasses filled with ice. 

Saturday, 1 January 2022

Caramelised pineapple with brown sugar chilli glaze

Luke Mangan’s caramelised pineapple with brown sugar chilli glaze

Ella was my glamourous assistant!

Ingredients:  80g unsalted butter; 1/3 cup (75g) brown sugar; 1/2 cup (125ml) orange juice; 1/4 tsp chilli powder; 1/4 tsp salt; pinch of ground black pepper; pinch of ground cloves; 2 tbs lime juice; 1 ripe pineapple, peeled; toasted coconut flakes, to serve; vanilla ice cream, to serve


STEP 1   Melt the butter in a small saucepan over medium heat. Add the sugar and cook, stirring, for 2-3 mins or until the sugar dissolves. Carefully stir in the orange juice. Add the chilli powder, salt, pepper and cloves. Stir to combine. Increase heat to medium-high and bring to a simmer. Simmer for 4-5 mins or until the glaze thickens slightly. Remove from heat. Stir in the lime juice. Set aside to cool slightly.

STEP 2   Use a large sharp knife to cut the pineapple lengthways into 8 wedges and remove the core. Insert a soaked bamboo skewer into each wedge. Place the pineapple on a baking tray. Pour over two-thirds of the glaze and turn to coat.

STEP 3   Heat a barbecue grill or chargrill on medium. Cook the pineapple on the grill, brushing occasionally with some of the remaining glaze, for 3-5 mins each side or until golden.

STEP 4   Arrange the pineapple on a serving platter. Drizzle with the remaining glaze and sprinkle with the coconut. Serve immediately with ice cream.

We enjoyed ours with the salad rather than as a dessert, Anne

Sunday, 26 December 2021

Pineapple Christmas Balls

Thanks for this recipe Wendy! Delicious!

Adapted from:


1 X 440g can crushed pineapple, very well drained!; 250g cream cheese (I used lactose free); 2 cups desiccated coconut –  use unsweetened coconut otherwise the result might be too sweet; 1 packet of biscuits - crumbled, (I used gluten free shortbread)1 X  packet pineapple jelly crystals


1.  Add the room temperature cream cheese to a large bowl. I like to use a mixer to beat the cream cheese. This will help to loosen it up and avoid any lumps of cream cheese in the finished product. 

2. Add in the well drained pineapple, one cup of the coconut, the biscuit crumbs, and the packet of pineapple jelly crystals. Just toss the crystals into the bowl with the other ingredients. You do not need to prepare the jelly first.

3. Mix the ingredients well until thoroughly combined. Place bowl in fridge for one hour. Once ready, portion mixture into tablespoons and roll into balls. Roll ball into more coconut. 

4. Place finished Pineapple Christmas Balls into a food-safe container. Keep refrigerated.

Wendy added some rum to her Pineapple Christmas Balls, good thinking! Anne

Tuesday, 21 December 2021

Pineapple sugarplums for Christmas

Adapted from


½ cup each of candied pineapple, pitted dates, sultanas, cranberries, walnuts; ½ tsp cinnamon; ½ cup sugar


Blend the fruit and nuts together in a blender until well mixed but not too sticky.

Roll into small balls, then roll in the sugar until fully covered.

Store in an airtight container between layers of baking or waxed paper. They’ll keep in the fridge for 1 month.

The Spruce Eats suggests a variation with a spoon of brandy or rum added, along with more dried ingredients so they aren’t too sticky.

Merry Christmas!

Wednesday, 15 December 2021

Pineapple Hot Sauce

Recipe: Alex Eliott-Howery and Jaimee Edwards of the Cornersmith Picklery, Marrickville, Sydney Morning Herald 6 October 2020

Ingredients: 50-150g long green or red chillies (depending on how hot your chillis are) roughly chopped; 35g ginger, grated; 2 garlic cloves, grated; zest and juice of 2 limes or 1 lemon; 800g-1kg skinned pineapple, chopped into 3cm chunks; 1 cup (250ml) apple cider vinegar; 3 tblspn castor sugar; 1 tblspn salt

Method: Step 1: Place the chilli, ginger, garlic and lime or lemon zest in the bowl of a food processor and blitz to a paste. With the motor running slowly, pour in the lime or lemon juice.  

Step 2: Add half the chopped pineapple and blitz until smooth, then add the remaining pineapple and blend again to form a smooth paste. Pour the paste into a saucepan and stir through the vinegar, sugar and salt. Bring to a gentle simmer and cook for 15-20 minutes, until you have a thick sauce.

Step 3: Pour the sauce into sterilised bottles and keep in the fridge for up to 8 weeks. Alternately, heat process the bottled sauce for 15 minutes and store in a cool, dark place for up to 1 year. Once opened, store in the fridge and use within 4 months.  

Tip: You can also add coriander roots, shallots or spring onions when blending.  

Makes: 4 cups (1 litre)