Sunday, 30 April 2017
Monday, 24 April 2017
Tuesday, 18 April 2017
I may have varied the recipes slightly due to availability in our little country town . . . but everything was just delicious and is highly recommended, Anne
In context . . . “Saving the most flamboyant tropical treat of all for last, we arrive at the pineapple. Tropical kitsch they may be – think Carmen Miranda’s hat – but they are no less delicious for that.” Hugh Fearnley-Whittingstall
“This is basically a pina colada pud: good old rice pudding given a makeover and taken for a night out on the town.” Hugh Fearnley-Whittingstall
Sunday, 9 April 2017
1. To prepare the pineapple pulp, cut off the top of the pineapples and remove the skins. Cut the pineapples into quarters. Working over a large bowl, grate the flesh off the cores, making sure you catch all the juice.