Pineapple and tempeh kebabs

Adapted from “Clean Food: A seasonal guide to eating close to the source” 

Terry Walters 2007 USA

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 Upside Down Bites

Thanks Bronnagh, for the inspiration to make these tasty little bites when you sent me this https://www.youtube.com/shorts/q7qa-9FFbWU, Anne

1. A tablespoonful of caramel into a patty cup

2. A piece of pineapple 

3. A cherry

4. 1/2 a brioche bun. Warm in the oven.

5. Enjoy! 

Our friend Helen surprised us with this lovely upside down pineapple cake! Yum! Anne

Pineapple cheesecake

https://www.taste.com.au/recipes/pineapple-sour-cream-cheesecake-recipe/

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.

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

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.

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.

Refreshing pineapple

Nothing is as refreshing as a homemade fruit salad, thanks for this photo Emily W!

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.

Who could say no to pineapple flavoured ice cream?

A delicious Sunset Cooler at sensational Roy's on the water at Seattle          

- pineapple, orange, strawberry and coconut mmmmm 

   

So many choices!

Cucumber and pineapple smoothie

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.