Monday, 3 December 2012
One of the Pineapple Princesses, Ann, had a fabulous birthday celebration in her home town of Bundanoon last weekend. The delicious fruitcake she made and decorated to share with her family and friends did – of course – include pineapple as an essential ingredient!
While in Bundanoon the other Pineapple Princess, Anne, found this jelly mould in a charity shop. It was calling out for a Sunlit Salad to be prepared! This is a truly unique recipe! The creation had a truly unique flavour!
440g can Golden Circle Crushed Pineapple, 1 pkt. lemon jelly crystals, 1 tblspn cider vinegar, ½ tspn salt, 1 cup grated carrot, 1/3 cup chopped Queensland nuts or pecans (optional).
Drain pineapple. Reserve liquid adding enough water to make 1 ½ cups. Bring to boil, pour over jelly crystals, stirring to dissolve. Add vinegar and salt. Chill until partly set. Fold carrot, pineapple nuts and nuts into jelly. Pour into individual moulds or small loaf pan. Chill until firm. Unmould onto lettuce-lined platter and serve with rolled ham slices and salad vegetables. If you have a can handy, add pineapple slices for a truly tropical look.