Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Sunday, 29 January 2017
A pineapple mocktail, a cocktail and a couple of tonics
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
pineapple juicer; 150ml tropical fruit juice; 150ml mineral water;
few slices lime
all the ingredients together in a jug. Chill in the refrigerator
until ready for transporting.
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!
Stripped - 100 Whole-food recipes made deliciously simple, McKel Hill
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
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.
tip: Pineapple contains a natural enzyme, bromelain, which is a
powerful antioxidant that helps with inflammation, muscle relaxation,
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
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
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.
/ 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
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.