Pineapple crumble

http://unusualcoleslaw.blogspot.com/2016/09/pineapple-crumble-with-coconut-topping.html

Pineapple Crumble with Coconut Topping 

Source:  Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.117.

850g crushed pineapple; 1/2 cup caster sugar; 2 lightly beaten eggs; 3 passion fruit; 300g sour cream; 2 tbspns. plain flour

Method: Combine undrained pineapple and passion fruit in shallow ovenproof dish, sprinkle with 1/3 sugar. Mix sour cream, eggs and remaining sugar and sifted flour on bowl. Beat until smooth. Pour over pineapple mixture. Sprinkle with topping. Bake in moderate oven for 30 mins. or until set and golden brown.

Crumble topping: 1/3 cup brown sugar; 1 tspn. grated orange rind; 2/3 cup plain flour; 1 cup coconut; 90g butter

Method: Combine sifted flour, sugar, coconut, rind and 1/2 tspn. nutmeg in bowl. Rub in butter.

This was delicious, the orange rind in the crumble was special! Anne

Pina Colada for breakfast

Changing Habits, Changing Lives Cookbook: Over 200 Australian recipes for better health, Cyndi O’Meara 2002 Qld

Pina Colada Cereal

Serves 2 – 4

½ cup rolled rice (or leftover cooked rice); 1 cup coconut milk; ½ tsp sea salt; ¼ cup organic natural yoghurt; ¼ cup pineapple juice; ½ cup crushed pineapple (I used fresh chopped); 1 large peach, chopped; 2 ladyfinger bananas, mashed; ½ cup macadamia nuts, crushed; ½ cup freshly grated coconut

Place the rice, salt, milk and water in a saucepan and slowly bring to the boil. Simmer until it has the consistency of porridge. Allow to cool slightly.

Place all ingredients in a glass bowl and mix thoroughly.

Serve chilled.

Serve with freshly squeezed pineapple juice mixed with coconut milk and garnished with a sprig of mint.

Hawaiian (pineapple) rice salad

From Unusual Coleslaw with thanks:  http://unusualcoleslaw.blogspot.com/2020/10/hawaiian-rice-salad.html

Hawaiian Rice Salad

Toss together: 2 cups cooked rice (I used brown rice and quinoa), 1/2 cup Tongala mayonnaise or french dressing, 1 cup grated cheese, 1/2 cup grated carrot, 1/4 cup pineapple pieces (I used fresh)

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.18.

Sadly Tongala dairy in Victoria is no more: https://www.dairynewsaustralia.com.au/news/2019/09/26/794340/nestle-to-shut-vic-factory

Thanks for the fabulous dish Alexandra ! Anne

Pineapple Cucumber Smoothie

For complete instructions - https://minimalistbaker.com/creamy-pineapple-cucumber-smoothie/#wprm-recipe-container-35315

Creamy Pineapple Cucumber Smoothie

Ingredients: 

1/2 cup sliced cucumber; 1 heaped cup cubed pineapple; 1/2 large ripe, peeled, frozen banana; 1/4 cup light coconut milk; 1/2 cup filtered water; 1 medium lime, zested + juiced; 1 large handful greens (spinach or kale); 2-4 ice cubes

Instructions:

Add cucumber, pineapple, frozen banana, light coconut milk, water, lime zest, lime juice, greens, and ice cubes to a blender and blend on high until creamy and smooth, scraping down sides as needed.

For a thicker smoothie, add more ice. For a thinner smoothie, add more liquid of choice. Taste and adjust flavour as needed, adding more lime juice or zest for acidity/brightness, banana or pineapple for sweetness, coconut milk for creaminess, and greens for more intense green colour.

Serve immediately. Leftovers will keep covered in the refrigerator up to 24 hours, though best when fresh.