Friday, 9 October 2015
Keeping Cool Cookbook, Susan Lloyd 1973 Australian Universities Press
25 minutes cooking time.
1 small pawpaw; 1 mango; 4 cups chopped pineapple; 450g firm red tomatoes; 1 green pepper; 1 large green apple; 1 onion; ½ cup white vinegar; ¼ cup sugar; 1 tspn grated ginger; 1 tspn salt; pinch cayenne pepper
Remove skin and seeds from pawpaw, mango, tomatoes and apple and chop into 3cm pieces. Chop onion; remove seeds from green pepper and cut it into strips.
Into a large saucepan combine vinegar, sugar, green ginger, salt and cayenne pepper and bring mixture to the boil. Add fruits, onion and pepper, cover and simmer gently for 15-20 minutes.
Stand mixture until slightly cooled and pour into jars and seal. Makes approx. 1 ½ litres.
The Moosewood Cookbook; Recipes from Moosewood Restaurant, Ithaca, New York Compiled, edited, Illustrated and Hand-Lettered by Mollie Katzen 1977
Finnish Whipped Fruit Puddings
Mix and match your favourite fruit juices and fruit. 5 – 6 servings. 40 minutes actual preparation time, but then it needs at least 1 ½ hours to chill.
3 cups fruit juice (apple, cranberry, orange, pineapple, grape – any or several) (but NOT Hawaiian punch); ½ cup raw farina (non-instant) I couldn't buy farina so I used semolina instead; ½ cup real maple syrup (or 1/3 cup honey); juice from ½ lemon; dash each cinnamon and nutmeg; 300ml heavy cream, whipped OR 1 cup yoghurt; 1 cup fresh fruit (coarsely shredded apples, sliced, fresh peaches, strawberries, pre-cooked and slightly-sweetened cranberries – you choose)
Heat juice and syrup or honey to boiling. Sprinkle in the farina and cook slowly, constantly stirring until thick and smooth (about 8 – 10 minutes).
Pour into a large bowl and whip with wire whisk or electric beaters until light and fluffy (about 15 minutes). Fold in fresh fruit and whipped cream or yoghurt. Chill.
Serve topped with fresh berries or chopped, toasted nuts. Other possible garnishes: grated orange or lemon rind, an extra dusting of fresh ground nutmeg, a strawberry blossom.
Monday, 5 October 2015
4 Ingredients: Fast, Fresh and Healthy, Kim McCosker, Rachael Bermingham and Deepak Chopra 2010
Pineapple Creamy Tofu Dessert: a recipe from Wendy Beattie
200g soft silken tofu, whipped in a blender; 1 cup diced sweet, fresh pineapple; 1 cup freshly grated coconut; 2 tspn vanilla
Combine all ingredients and chill in the refrigerator. Spoon into dessert dishes when ready to serve.
Optional: Garnish with freshly sliced kiwi fruit.