Sparkling pineapple & lime mocktail

Adapted from https://www.bbcgoodfood.com/recipes/shine-light by Miriam Nice

   

Ingredients:

1 tsp clear honey; edible gold glitter; small bunch coriander leaves; juice 1 lime; 750ml pineapple juice; a handful of ice; 400ml tonic water (I used soda water)

Method:

STEP 1

Dip a pastry brush in the honey and paint a line down one side of 4 tumblers. Sprinkle some edible gold glitter over the honey, dust off any excess, then put the glasses in the fridge.

STEP 2

Chop the coriander leaves and place in a cocktail shaker with the lime juice, 100ml pineapple juice and a handful of ice. Shake together until the outside of the shaker feels cold. Strain into the glasses, add extra ice cubes and divide 650ml pineapple juice and the tonic water between the glasses.

Easiest Ever Pineapple Cake (5 Ingredients)

https://www.spendwithpennies.com/easiest-ever-pineapple-cake/#wprm-recipe-container-182280

Ingredients:

1 ½ cups sugar;  2 cups flour;  2 teaspoons baking soda;  20oz/450g can crushed pineapple with juices; 2 eggs

Instructions:

Preheat oven to 350°F/180°C. Grease a 9x13 pan.

Combine flour, sugar and baking soda in a bowl and mix well.

Stir in eggs and pineapple until very well mixed. Pour into prepared pan.

Bake 28-32 minutes or until a toothpick comes out clean. Do not overcook.

Ice, or top with cream cheese frosting or whipped cream.

Notes: Store in an airtight container in the fridge for up to 4 days.

How would you like your tea? With chilli pineapple please.

Lemon Tea with Chilli Pineapple    

Adapted from https://feastforfreedom.org.au/cms/lemon-tea-with-chilli-pineapple Manel’s Malaysian-Indian Recipes

Ingredients:

Tea - 2 ½ tblspn black loose leaf tea; 1.25lt water; 5 lemons, quartered; 2 ½ tblspn white sugar

Pineapple – 1 pineapple, peeled, halved and cut into 1 cm slices; white sugar; salt; chilli powder

Method:

Tea – In a pot, bring all the water to the boil. Remove from heat and add the tea leaves, sugar and lemon.

Allow to infuse for 3-5 minutes

Strain through a sieve and your tea is now ready to serve

Pineapple – Arrange pineapple slices on a plate. Sprinkle a little sugar, salt and chilli over each slice.

Pineapple Coconut Upside Down Cupcakes

Adapted from  https://www.allrecipes.com/recipe/220808/pineapple-upside-down-cupcakes/?print

Ingredients

Cooking spray; ½ cup butter, melted; 1 ½ cups brown sugar; 24 maraschino cherries (I didn't have any cherries on hand so so sprinkled the cooked cupcakes with desiccated coconut instead); 1 X 440g can crushed pineapple; 1 X package cake mix; 1 ⅓ cups pineapple juice; ⅓ cup vegetable oil; 3 eggs; 1 tablespoon confectioners' sugar for dusting, or as needed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.

Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.

Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.

Pour batter into the muffin cups, filling them to the top; do not overfill.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar before serving.