Sunday, 29 January 2017

A pineapple mocktail, a cocktail and a couple of tonics

The Lunchbox Book: Over 100 mix-and-match recipes to tempt your kids with – easy to make and great fun to eat, Emma-Lee Gow and Janet Smith 1988 London

Caribbean Quencher

Serves 2
300ml pineapple juicer; 150ml tropical fruit juice; 150ml mineral water; few slices lime

Mix all the ingredients together in a jug. Chill in the refrigerator until ready for transporting.

Packing and storage: Pour into vacuum flasks or lidded plastic beakers for transporting. Store in the refrigerator for up to 1 week.

Some of my wonderful family enjoying Marisa's special blend!

Nutrition Stripped - 100 Whole-food recipes made deliciously simple, McKel Hill 2016 USA

Garden Pineapple Drink

Serves 1

1 yellow bell pepper; 1 large carrot; ½ cup cubed fresh pineapple; 1cm piece fresh ginger, peeled; 3 to 4 fresh mint leaves; 1 large English (seedless) cucumber; 1 lemon, peeled

Using a juicer: Run the bell pepper, carrot, and pineapple through first, followed by the ginger and mint. Feed the cucumber and lemon through the juicer last to catch any remaining bits in the juicer. Enjoy immediately or store in an airtight glass container for up to 2 days or in the freezer for up to 4 days.

Nutrition tip: Pineapple contains a natural enzyme, bromelain, which is a powerful antioxidant that helps with inflammation, muscle relaxation, and digestion.

Immunity Tonic

Serves 2
2 cups filtered water; 3mm piece fresh ginger, peeled and minced; 3mm piece fresh turmeric, peeled and minced, or 1 tspn ground turmeric; ½ tspn cayenne pepper, or to taste; 1 tspn ground cinnamon; ½ tspn sea salt; 2 cups freshly juiced pineapple; juice of 4 lemons; 2 tblspn honey, or to taste; 1 tblspn raw apple cider vinegar (optional); 2 fresh mint leaves for garnish

In a medium saucepan, combine the water, ginger, turmeric, cayenne, cinnamon, and salt. Simmer for 30 minutes, then remove from the heat and add the pineapple juice, honey, and vinegar (if using). Serve warm, with each mug topped with a fresh mint leaf. Or cool and pour over ice to serve chilled

Author: Eva Felis

Serves: 2

This recipe for my pineapple-ginger-champagne-cocktail is perfect for any occasion and can be easily multiplied for bigger gatherings. Ginger balances the fruitiness of the pineapple and champagne adds nice bubbles.

120 ml / ½ cup vodka; 80 ml / ⅓ cup pineapple juice; 60 ml / ¼ cup fresh lime juice; 60 ml / ¼ cup ginger simple syrup (see notes below for recipe); 120 ml / ½ cup champagne or other sparkling wine; ice cubes; lime slices for garnish


1.Divide vodka, pineapple and lime juice, and ginger simple syrup in two chilled cocktail glasses over ice cubes.

2.Stir gently and top with champagne or sparkling wine. Garnish with lime slices.


To make the ginger simple syrup: 240 ml / 1 cup water; 200 g / 1 cup granulated sugar; 140 g / 5 oz. fresh ginger, peeled and chopped

Add all ingredients to a medium saucepan and bring to a boil, stirring occasionally, until sugar has dissolved. Cover with a lid and let steep for at least one hour. Strain and store in a jar in your refrigerator for up to two weeks.

This recipe makes more ginger simple syrup than you will need for the pineapple-ginger-champagne-cocktail. It is also great for a little spice and sweetness in your tea, cake or cocktail.

Toby exploiting one of his many skills!

Sunday, 22 January 2017

Pineapple cookies

Ann made these delicious biscuits! Thanks for the cookie cutter, it's been put to great use.

“Why is everything about a pineapple so awesome? No really, why?? From their funky and design friendly shape to their sweet and tangy flavor, I love everything about pineapples! They also just basically SCREAM “summer” so I get pretty stoked about that too.” Jenny
Lime Sugar Cookies with Pineapple Buttercream

(Photo from the website)
Makes 30 cookies (using 5cm x 9cm cookie cutter)
lime cutout cookies: 2 3/4 cups all purpose flour, plus more for dusting; 2 teaspoons baking powder; 1 tablespoon fresh lime zest; 230g unsalted butter, softened; 1 cup superfine sugar; 1 large egg, room temperature and lightly beaten; 1 1/2 teaspoons vanilla extract
pineapple buttercream: 230g unsalted butter, softened; 450g powdered sugar, sifted; 1/3 cup fresh pineapple juice; pinch salt; yellow food coloring; green food coloring
1 (5cm x 9cm) pineapple shaped cookie cutter
1. For cookies: Preheat oven to 200˚C.
2. In a mixing bowl, combine flour, baking powder and lime zest. Whisk together and set aside.
3. In a stand mixer, fitted with a paddle attachment (or with a hand mixer), cream together butter and sugar. Until light and fluffy.
4. Add egg and vanilla to the butter mixture and continue to mix together.
5. Stir the dry mixture into the wet mixture and beat together until smooth dough forms, scraping down the sides of the bowl as needed.
6. Lightly dust a clan surface and roll the dough out until about 5mm thick.
7. Using your pineapple cookie cutter, cut out as many cookies as possible, rerolling the dough scraps as needed.
8. Transfer cookies onto a parchment lined baking sheet, about 4cm apart and bake for 7-9 minutes or until the cookies have just baked through and are barely brown around the edges.
9. Allow cookies to cool completely before frosting.
10. Pineapple buttercream: In a mixing bowl beat butter until light and fluffy. Add sugar, 1 cup at a time, until fully incorporated (the mixture will be extra stiff and thick at this point). Beat in pineapple juice, 1-2 tablespoons at a time until fully incorporated and the buttercream is light and fluffy.
11. To assemble: Divide the buttercream into 2 mixing bowls. The first bowl should have 3/4 of the buttercream mixture with the remaining buttercream in the second bowl. Add a couple drops of yellow food coloring into the first batch and a couple drops of green into the second (if using professional grade, you’ll only need a drop or two the size of a pinhead) and mix together until smooth and each buttercream batch is uniformly one color.
12. Fill a piping bag, fitted with a small star tip, with the yellow buttercream. Pipe small beads of buttercream, at a 45˚angle, in straight rows, over the rounded base of the cookie.
13. Once all the bodies of the cookies have been frosted, fill another piping bag, fitted with a small circle tip, with the green colored buttercream.
14. Pipe the green buttercream over the leafy tops of the pineapple cookies to finish decorating.
15. Set cookies aside and allow buttercream to slightly hardened. Serve.

**These finished cookies can be stored in an airtight container and refrigerated for up to a week or frozen for up to 2 months. (if freezing, do not frost cookies until defrosted and ready to use)**

My adorable first-cousins-twice-removed, Vivian and Max, used their artistic expertise to decorate these biscuits made from the above recipe recommended by Katrina (the added lime zest was an inspired ingredient), Anne

This lovely design by Vivian shows the sun surrounded by planets, topped with a rainbow!


I love these "storybook cookies" in Jean Bowrings' New Cake Decorating Book, 1st printed 1969 Melbourne. She says "baking cookies like those in our colour picture is fun the whole family can enjoy."

Wednesday, 18 January 2017

Coconut tapioca with mango, pineapple and passionfruit

Thanks for the link to this recipe Jill H, it was delicious with a dollop of homemade yoghurt, Anne

Coconut tapioca with mango, pineapple and passionfruit

"A tapioca recipe to win over the haters! This fresh, creamy favourite is the perfect lightweight dessert."


150g small pearl tapioca; 500ml water;1 vanilla pod; 250ml coconut cream; 200g sugar; 2 eggs; 2 mangoes, peeled and chopped; 40m pineapple juice; 1 tbsp passionfruit pulp


1.In a saucepan combine the tapioca, water and vanilla pod and let it simmer over a low heat, stirring occasionally, until the tapioca is tender and translucent and the water has been absorbed.

2.Remove from the heat and stir in the coconut cream. Set aside and leave to cool down.

3.In a large bowl, whisk the sugar and eggs together. Gradually whisk in a third of the cooled tapioca mixture, then combine with the remaining mix.

4.Return the mixture to the saucepan and cook over a low heat for several minutes to allow the mixture to thicken. Remove the vanilla bean, scrape out the seeds and add to the mixture. Take off the heat and let it cool.

5.Mix the chopped mango with the pineapple juice and juice and the passionfruit pulp. Layer as desired with the cooled tapioca mixture and serve.

Pick the pineapple!

Can you spot the fake pineapple? No prizes for that I'm afraid!
The following two pineapples will be delicious!

Grown by Robyn's Dad at Redland Bay, Queensland
And Georgina in Dungog, NSW
Spotted for sale by Katrina, niece of a Pineapple Princess, and a Pom Pom Sister (yes, you may well ask ...) at Orange Grove Markets, Leichhardt Sydney
The website mentioned on the tag stuck on this delicious pineapple has beautiful recipes
- worth a look.

Tuesday, 17 January 2017

Pineapple and lychee cocktail

4 Ingredients 2, Over 400 Fast, Fabulous and Flavoursome Recipes Using 4 or Fewer Ingredients, Kim McCosker and Rachael Birmingham 2010 Australia

Lychee Pineapple Cocktail

‘A recipe from Julie Forato who says: “This recipe is a real winner – great for breakfast, brunch, lunch, or as a pre-dinner cocktail; with a shot of vodka!”'

5 lychees with half a cup of syrup (from tin); 15 mint leaves; 1/2 cup pineapple juice; 10 ice cubes

Place all ingredients into a blender, and blend together until the ice is completely crushed. Serve in a glass garnished with mint leaves.

Beautiful, very refreshing.

Thursday, 12 January 2017

Gabi presents ... cassata with pineapple juice

The Australian Women’s Weekly presents . . . The Teenagers’ Cook Book from our Leila Howard Test Kitchen 1969
Party sweets: Neapolitan Cassata
The Ingredients: 2 litres vanilla ice-cream; 50g melted chocolate; 100g chocolate pieces; 100g slivered almonds; 100g chopped cherries; red food colouring; layer of sponge cake; ¼ cup fruit juice (orange, pineapple juice, etc.); 2 tspns strawberry essence; 1 tspn cinnamon
Step 1: Trim cake to fit top of 23cm X 12.5cm loaf pan. Place cake on wire rack with absorbent paper or a tray underneath. Combine cinnamon and fruit juice, spoon over cake. Allow to stand to absorb the juice while preparing ice-cream mixtures.
Step 2: Divide ice-cream in 3 bowls. Quickly stir chocolate and chocolate pieces into 1 bowl; stir red colouring, strawberry essence, and slivered almonds ino another bowl; cherries into remaining bowl. This gives the 3 flavours – chocolate, strawberry, vanilla.
Sep 3: Line 23cm X 12.5cm loaf pan with aluminium foil. Spread chocolate mixture over base, chill until firm. Then spread with strawberry mixture, chill until firm. Top with vanilla mixture; press cake firmly onto ice-cream. Freeze several hours, until firm; unmould.
Finished cassata is cut into slices to serve. It is bright, colourful, and a delightful party dessert. Or you can make it for the family at the weekend.
We'll let the pictures tell the story:


 Thanks Gabi, it was delicious!!

Sunday, 8 January 2017

Pineapples on holiday

Thanks Krystal and Rose and Ky for the wonderful pineapple beach towel and floating drink holder and Lip Gloss Trio, woah all pineapple themed!!! Lucky me!!!

No prizes for guessing which leg belongs to who!!!
Thanks Jessica and James for these terrific slippers (and notebook) that travelled in your backpacks all the way from Portland USA to Australia via Central America. Love them!

Love this photo sent from Roma by my cousin Jenny and her daughter Jessica who is doing an Italian language course.
I'm sure the pineapple reminded them of summery days back home as they shiver in the European winter!!! Thanks for the picture - I can't help wondering if this particular pineapple was grown in Queensland!
 And thanks for pointing me in the right direction (towards the pineapples) in Domayne Jorge!

Tuesday, 3 January 2017

Pineapple in the Christmas presents and the cake

Ann's friend Brad presented her with these two fabulous salt and pepper shaker sets this Christmas!

The Australian Women’s Weekly presents . . . Cakes for all occasions from our Leila Howard Test Kitchen 1971

Irish Rich Fruit Cake
The famous fruit cake of Ireland is one of the best known of all fruit mixtures. Beautifully moist, it will keep for months.”
175g butter or substitute; ¾ cup castor sugar; 4 eggs; 1 2/3 cups plain flour; 350g raisins; 350g sultanas; 50g chopped walnuts; 50g glace cherries; 50g mixed peel; 50g prunes; 100g chopped dates; 50g crystallised pineapple; 1 dstspn grated lemon rind; ½ cooking apple; 2 tblspn lemon juice; 1 dstspn grated orange rind; 3 tblspn orange juice; 50g ground almonds; ½ tspn salt; ½ tspn ground nutmeg; ½ tspn cinnamon; ½ cup rum or whisky; caramel
Peel and chop apple finely; halve cherries. Mix all fruits in a large bowl. Add orange and lemon rind and juice. Put in large screwtop jar, and pour ¼ cup rum or whisky over. Screw cap securely in place, store for 3 weeks if possible. Reverse jar each day.
(Fruit can be used after 3 days, but the longer it is left the better the flavour.)
Cream butter and sugar until soft and white. Add eggs one by one, beating well after each addition. Sift together flour, spices, salt, and ground almonds. Fold into creamed mixture. Fold in prepared fruits. Fold in caramel mixture. Line deep 20cm cake tin, bringing paper 3cm above top of tin.
Pour mixture in and spread top level. Bake in slow oven 3 ½ hours or until skewer, comes out clean. Cool in tin on a wire rack, then pour remainder of rum over. Wrap in foil, store in an airtight tin.
Caramel: heat ¼ cup sugar and 150ml water over low heat until sugar dissolves. Bring to the boil, and boil until mixture darkens. Cool, use in cake as directed.