Thursday, 29 November 2012
Thursday, 22 November 2012
Tuesday, 20 November 2012
They are potentially great but I must admit I don’t think I did such a good job as a cocktail waitress. I need some advice from the other Pineapple Princess, Ann, who I’m sure could make a beauty due to her youthful experience as a barmaid!
My daughter, Ella, found me a recipe in her cocktail book and then she and her friend, Inu, joined us for a tasting. They were very polite! Ella suggested trying coconut milk instead of coconut cream.
Saturday, 17 November 2012
|Pick the difference?|
Friday, 16 November 2012
Tuesday, 13 November 2012
Saturday, 10 November 2012
Thursday, 8 November 2012
Tuesday, 6 November 2012
Monday, 5 November 2012
Friday, 2 November 2012
Apricot Nectar is the dessert that my mother Moira loved to create when entertaining guests in the '60s and '70s, complete with the Crème de Menthe cream. So last night we relived the old days and made it once again. Unfortunately we couldn’t buy any Crème de Menthe (which I think deserves a comeback). We made do with a tad of food colouring! (A little food colouring goes a long way!) I have included a photo of Mum’s recipe as it tells its own story! We enjoyed the memories together, Anne.
These next two desserts are from Ruby Borrowdale’s “Golden Circle Tropical Recipe” book which I choose for their sheer decorative potential and hey, how pretty are these! Anne.
Meringues: 2 egg whites and ½ cup sugar makes approx. 24 meringues.
440g can Golden Circle Crushed Pineapple, 1 layer 20cm sponge cake (with the brown crust removed to ensure an even colour to the finished dish), 1 level tblsp gelatine, 1/3 cup cold water, ½ cup desiccated coconut, ½ packet chopped white marshmallows. NOTE: if your family or guests like a really sweet dish, you can also add ¼ cup sugar and 2 ripe passionfruit.
Soak gelatine in water. Bring contents Golden Circle can to boil, sweetened if desired. Remove from stove. Immediately add soaked gelatine, stirring till dissolved. Break cake in pieces into large mixing bowl. Stir in marshmallows, coconut (and passionfruit). Add cooked pineapple mixture and blend. Spoon into mould and chill till firm.