Air fryer pineapple frangipane tart

Air Fryer Pineapple

Ingredients: Sliced pineapple from approx. ½ small pineapple; 1 tablespoon vegan butter or margarine melted; 2 tablespoons maple syrup; 1 teaspoon cinnamon

Instructions: Peel, core and slice your pineapple and place in a mixing bowl.

Combine the melted butter, maple syrup and cinnamon in a small bowl, then pour it over your pineapple slices. Mix gently to even coat the slices.

Then place them in a single layer (slightly overlapping is fine) in your fryer basket and air fry at 380°F/190°C for 12-15 minutes, or until caramelized. Flip the pineapple once at the halfway point.

Enjoy warm or cold, as a side dish or dessert. 

OR in a frangipane tart!

Frangipane

Ingredients: 100g butter, softened; 1/2 cup (100g) caster sugar; 1 egg; 1 egg yolk; 1 cup (100g) almond meal; 1/4 cup (40g) plain flour

Instructions: To make the frangipane, use an electric mixer to beat the butter and caster sugar until pale and creamy. Add the egg and egg yolk and beat until just combined. Add the almond meal and flour and stir with a wooden spoon to combine. Spoon mixture into the prepared pastry case and use the back of a spoon to smooth the surface. Arrange the nectarines over the frangipane. Sprinkle with caster sugar.

Bake in oven for 30 minutes or until frangipane is set. Remove from oven and set aside in pan to cool completely.

Asian chicken, tomato and pineapple hotpot

The CSIRO Total Wellbeing Diet: Complete Recipe Collection 2015 Australia

Serves 4

2 stalks lemongrass, trimmed; ¼ cup (60ml) fish sauce; 1.25lt salt reduced chicken stock; 100g skinless chicken breast fillets, cut into 2cm pieces; 250g sugar snap peas, trimmed; ½ small ripe pineapple, peeled, cored and cut into 1.5cm pieces; 400g cherry tomatoes, halved; 200g bean sprouts; 2 spring onions, trimmed and thinly sliced on the diagonal; 1 red chilli, thinly sliced; ¼ cup (60ml) lime (or lemon) juice; 2 tblspn caster sugar or powdered sweetener; handful of mint and coriander (cilantro leaves optional)

1 Bruise the lemongrass stalks, then tie each in a knot. Place in a large saucepan, then add the fish sauce and chicken stock and bring to simmering point over low heat. Add the chicken and sugar snaps, then cook for 3 minutes.

2 Add the pineapple, tomato and bean sprouts, then cook for 4-5 minutes or until the sprouts have softened slightly and the chicken is cooked through. Stir in the spring onion, chilli, lime or lemon juice and sugar or sweetener, then divide among warmed large bowls. Top with herbs, if using, then serve.

Be sure to serve the delicious broth too.

Pineapple and choko dessert

Chokos with Pineapple

½ cup pineapple juice; 4 young chokos; 1 tblsp lemon juice; 1/3 cup sugar

Peel, quarter and remove cores from chokos. Cut chokos into 3mm slices. Put in ovenproof dish, pour over pineapple juice and lemon juice, sprinkle with sugar. Cover, cook in a mod. slow oven 1 hour or until chokos are tender. Allow to cool, refrigerate until cold. Serve with yoghurt.