4-ingredient no-mix pineapple pudding

https://www.taste.com.au/recipes/4-ingredient-no-mix-pineapple-pudding/

450g can crushed pineapple, undrained; 320g can sweetened condensed coconut milk 340g packet vanilla cake mix; 125g unsalted butter, cut into 12 slices

Preheat oven to 180°C/160°C fan forced. Grease and line a 5cm-deep, 20cm square baking dish.

Pour pineapple over base of prepared pan and level top. Drizzle over condensed milk and sprinkle with cake mix, using the back of a spoon to smooth the surface. Top with rows of butter. Bake for 40 minutes or until golden on top. Set aside in the dish until cooled completely. Serve.

Delicious with custard, Anne

Sweet and Sour Stir-Fry

                                                           

Adapted from “Clean Food: A seasonal guide to eating close to the source” Terry Walters 2007 USA

Serves 6

½ lb udon or soba noodles; 1-2 heads broccoli; 3 carrots, diced; 1 tblsp grapeseed oil; 3 garlic cloves, minced; 1 tblsp grated fresh ginger; 1 cup snow peas, ends trimmed and strings removed; 1 cup pineapple chunks; 2 tblsp brown rice vinegar; 2 tblsp mirin; 2 tblsp sesame oil; ¼ cup toasted sesame seeds

Cook noodles according to directions on package. Drain in colander & rinse thoroughly under cold water. Pace colander on a plate and refrigerate.

Preparing vegetables: Bring 2-3 cups water to boil. Cut broccoli into bite-sized pieces. Peel and discard tough outer stems and cut remaining stems into chunks. Place prepared carrots & broccoli in bowl, cover with boiling water and let sit 2 minutes. Drain, rinse with cold water and set aside.

Stir-frying: Heat wok or skillet over medium-high heat. Add grapeseed oil, garlic and ginger & cook 1 minute. If anything starts to stick, add 1 tblsp water. Add broccoli, carrots & snow peas, stir & cook 2-3 minutes. Add pineapple, 1 tblsp vinegar, 1 tblsp mirin and cook 1 minute longer. Remove vegetables from wok and set aside.

Pour remaining tablespoons of vinegar and mirin into empty wok. Fold in chilled noodles until evenly coated & heated through. Drizzle with 1 tblsp sesame oil. Transfer noodles to serving dish. Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoons sesame oil & spoon vegetables over noodles. Top with sesame seeds and serve.

Pineapple canapes

This finger food recipe was adapted from several different sources.

125g cream cheese; 1 cup shredded cheddar cheese; ¾ cup lightly toasted sesame seeds, or a mix of dried or chopped fresh herbs; dried pineapple cut into wedges, vegetable chips, celery/carrot sticks, crackers, whatever you think will work.

Combine the cream cheese and shredded cheddar cheese in a bowl. Roll into balls, then toss them in the lightly toasted sesame seeds or herbs. Poke the vegetable chips, celery/ carrot sticks into the top and serve.

Pineapple and lemon crush

https://www.taste.com.au/recipes/pineapple-lemon-crush/2ce1cfed-1a79-4368-8774-8877172a40b0

                                                   

Ingredients

2 tbsp flaked almonds; 1 x 450g can crushed pineapple in syrup, drained; 660g lemon-flavoured yoghurt

Heat a small non-stick frying pan over medium heat. Add the almonds and cook, stirring, for 2-3 minutes or until toasted (see microwave tip). Remove from heat.

Spoon half the pineapple among 4 serving glasses. Top with half the lemon yoghurt. Continue layering with the remaining pineapple and lemon cream. Sprinkle with toasted almonds and serve immediately.