Pineapple Protein Balls and some seriously cool pinapalia

This recipe was adapted from several different online sources:

Soak 15 pitted dates in boiling water until softened. Drain away water, puree in a blender, scoop into a medium mixing bowl.

To the dates add 2 cups almond meal, 2 tblspn cocoa powder and 3/4 cup finely chopped crystallised pineapple. Mix well, roll into balls. Toss the balls in 1/2 cup desiccated coconut and refrigerate. 

Makes about 12 protein balls.

My new favourite T towel, thanks Alex

Ann's pretty new Op Shop doiley 

A lovely vase/candle holder found by Ann

Ann's friend Brad wearing what could only be his very favourite shirt!

Delicious looking pineapples grown by Robyn's Dad, 

George, at Redland Bay, Queensland

Roasted Pineapple Verrine

http://www.restaurantroberto.com/_en/recipes/desserts/roasted-pineapple-verrine.html#

For 6 people

Ingredients:

1 fresh pineapple; 7 chopped mint leaves + 6 mint leaves for garnish; crushed, toasted pecans, optional

For syrup: 2 cups / 500ml of water; 8 tbsp / 100g sugar; 12 whole cloves; 1 cinnamon stick; 2 inches pieces fresh ginger, peeled and sliced; Juice of 1 lemon; 4 dried dates, pitted and chopped

For the mascarpone cream: 1 cup mascarpone cheese; 1 cup cream 35% + 1 tbsp; 4 tbsp. maple syrup

4 x 1 cup glass containers, to serve

Preparation:

Preheat oven to 450 ° F.

For the syrup, put all the ingredients in a small saucepan, bring to boil reduce heat to low and let infuse 5 minutes.

Peel and slice pineapple into quarter’s lengthwise, place on high ledges baking pan, add syrup and bake 60 minutes, basting every 15 minutes. When cooking time is up, if fork inserted goes in without resistance, remove from oven and let cool. Filter cooking syrup and set aside.

Once the pineapple is cooled, cut into small cubes 1/2 inch, place chunks in a bowl, add the syrup and chopped mint, keep cool.

For the cream, add 1 tbsp. 35% cream to mascarpone and mix well with a fork. In a mixer bowl, add the remaining cream with maple syrup. Whip until firm. Add the mascarpone, 1 tbsp. at a time, folding gently. Refrigerate until ready to use.

For the glasses, place about 1 inch cream at bottom, add 1 to 2 tbsp. pineapple mixture. Topped with crushed pecans, mint leaf and enjoy!

Pineapple poached in maple syrup

 Len Evans’ Cookbook,1985 Australia

Serves 6-8

1 large pineapple; 2 ½ cups pure maple syrup; 2 cups plain yoghurt

Peel and core the pineapple. Cut the pineapple down the centre in half. Slice each half n 1.5cm slices. In a heavy saucepan bring the maple syrup to the boil. Add the sliced pineapple and remove from heat. Allow the pineapple and maple syrup to cool in the saucepan. Serve the pineapple with maple syrup at room temperature.

Serve the plain yoghurt on the side.

 Cartoon of Evans by his friend John Olsen

Pineapple cucumber salad

https://happypineappleco.com/blogs/the-pineapple-blog/the-best-pineapple-cucumber-summer-salad

Ingredients:

1 pineapple chopped; 1 English cucumber chopped; 2 limes zested and juiced; 1/3 cup cilantro roughly chopped; salt and pepper optional

Instructions:

Combine all ingredients and toss lightly to distribute the lime juice and zest evenly.

Season with salt and pepper if desired.

Serve immediately or keep chilled until ready to serve.

Quiche with pineapple !

Thanks for the idea for lunch, Vicky.

http://unusualcoleslaw.blogspot.com/

4 slices of bacon on the base of a dish, add small tin of drained pineapple, some grated cheese. Beat 6 eggs and 1 can of evaporated milk and pour over cheese. Bake for 45 mins. (or until set) in moderate oven.

Source: contributed by Jill Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition)

I made a few changes ie sliced the bacon, used fresh pineapple (diced and sauteed in a little butter), 1/2 can of evaporated milk and only 3 eggs. Plenty for 3 people with yummy sourdough toast, Anne