Pineapple, cheese and ham pinwheels

https://www.bestrecipes.com.au/recipes/ham-pineapple-pinwheels-recipe

Ingredients:  2 sheets ready rolled puff pastry thawed; 450 g (crushed) canned pineapple; 4 tbs tomato paste; 8 slices ham (deli); 100 g mozzarella shredded; 1 cooking oil spray

Method:

Spread tomato paste over the pastry sheets, leaving approximately 1 cm gap at the top end of the pastry.

Top with ham, then pineapple and cheese.

Gently but firmly roll up like a jam roll, rolling the pastry towards the end with the gap. Place the join underneath.

Cut roll into approximately 1½ cm slices.

Place cut side down on an oven tray pre-sprayed with cooking oil, allowing a small amount of room for each one to spread.

Bake at 220⁰C for approximately 15 minutes or until golden brown.

Pineapple dried fruit roll

 The Food Saver's A-Z: The Essential Cornersmith Kitchen Companion, Alex Elliott-Howery and Jaimee Edwards, Australia 2022

1 cup dried fruit, (I used pineapple, raisins, prunes, cranberries) ¼ cup nuts (I used walnuts & almonds), 1/3 cup grated choc or cacao nibs – blend to paste, roll into a log, roll in desiccated coconut, wrap in baking paper, store in fridge. Cut into slices. OR roll into balls, then coconut OR add cinnamon or favourite spices. Store in airtight container in fridge 2-3 weeks.

Pineapple, rice noodle and chicken salad

Serves 4

Ingredients

100g rice noodles; 1 large barbecue chicken; 650g fresh pineapple, peeled, cored, diced; 1 small iceberg lettuce, cored, thinly shredded; 1 cup fresh mint leaves, shredded; 3/4 cup Thai dressing or mayonnaise; extra mint leaves, to serve

Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until just softened. Drain.

Meanwhile, remove and discard skin and bones from chicken. Shred chicken.

Place noodles, chicken, pineapple, lettuce, mint and dressing in a large bowl. Using tongs, toss until well combined. Serve with extra mint leaves.

Pineapple fruit cake

Ingredients

250g Brazil nuts; 125g raw cashews; 125g raw almonds; 125g glace apricots; 125g glace pineapple; 125g glace cherries; 125g dates; ¾ cup caster sugar; ¾ cup plain flour; ½ tsp baking powder; ½ tsp favourite spices mix ie cinnamon, nutmeg; 3 eggs; 1 tsp vanilla essence; 

Method

Chop all fruit and combine with the nuts.

Add dry ingredients and mix well.

Beat eggs till light and fluffy, then add vanilla and stir well into mixture.

Line a bar tin with greased foil or baking paper. Spread batter evenly in tin.

Bake for 2 hours at 165°C.

Cool on a wire rack and slice very thinly to serve.

Highly recommended, Anne.