Pineapple cream cheese strudel

Adapted from Food Lovers facebook page

Serves 4

1 square frozen puff pastry; 1 cup crushed pineapple, drained; 2 tblsp shredded coconut; 1/2 cup cream cheese, softened; 2 tblsp icing sugar; 1 tsp vanilla extract; 1 tblsp milk

Preheat the oven to 190°C. Line a baking sheet with parchment paper.

In a medium bowl combine the cream cheese, icing sugar and vanilla extract. Mix until smooth and well blended.

Lay a square of defrosted puff pastry onto the parchment paper. Cut  lines along the sides of the square as per the photograph leaving an area in the centre for the filling.

Spread the cream cheese mixture evenly over the centre of the pastry.

Top the cream cheese mixture with the crushed pineapple and shredded coconut.

                                          

Fold the cut pieces over the filling, alternating sides to create a braid effect, as per photograph.

Brush the milk over the top of the braid.

Bake for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.

Sweet Chili Pineapple Salsa

 Adapted from several recipes sent to me by Leila, thank you.

Ingredients; 1 ½ fresh pineapples, finely chopped; 1 tblsp soy sauce; 1 tblsp rice vinegar; 2 tblsp brown sugar; 1 tsp fresh ginger, finely chopped; 2 red chilis, finely chopped; 2 tblsp water

In a medium saucepan, combine the pineapple, chili, soy sauce, rice vinegar, water and brown sugar. Stir in the ginger blending all the ingredients well.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally.

Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, or until the salsa has thickened to your liking.

Remove the salsa from heat and let it cool slightly before serving or putting into sterile jars.

Tropical Sot Suppe

Norwegian Sweet Soup (Sot Suppe)

https://www.cheaprecipeblog.com/2015/11/norwegian-sweet-soup-sot-suppe/

Ingredients:

5 cups water; 1/4 cup pearl tapioca; 1 cup chopped prunes; 1/2 cup raisins; 1 cup mixed dried fruit, chopped (I used dried pineapple, mango and apricots); 3/4 cup sugar; 1 teaspoon cinnamon; zest from 1 lemon; 1 tablespoon lemon juice

Instructions:

Soak tapioca in water overnight. In the morning, add fruit, sugar, cinnamon, and lemon zest.

Cook over medium-high heat in a large, heavy-bottomed saucepan until tapioca is clear and the fruit is tender, about 10 minutes. Remove from heat and add lemon juice. Allow to cool. Store in refrigerator for up to 1 week.

Nut Butter Easter Eggs

Of course we made some pineapple ones at a recent family gathering!!! Anne

 

Nut Butter Egg Filling:    1¼ cup natural, runny peanut butter (no sugar added) or substitute with almond or cashew butter; ¼ cup maple syrup; ¼ cup icing sugar; ⅓ cup almond flour; ½ tsp vanilla extract; pinch of salt

Chocolate Coating:    1½ cups white chocolate melts; 2 tsp coconut oil; ½ tsp food colouring or for a natural bird’s egg look ½ tsp blue spirulina + ¼ tsp matcha powder (or use a 2:1 ratio of any blue and green food dye)

In a mixing bowl, beat together the nut butter, maple syrup, icing sugar, almond flour, vanilla extract & salt until well combined. Portion the nut butter filling into 2 tblsp portions. Roll each one into a ball using your hands, then use your hands to shape the ball into an egg shape. Place on a parchment paper lined baking sheet & cool in the freezer while you prepare the coating. 

Add the white chocolate & coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between each interval, until fully melted. Whisk in the food colouring (or spirulina & matcha) & adjust colours as desired. Pour into a short drinking glass or a similar vessel.

Coating the eggs works best when they are semi-frozen. This helps the chocolate coating firm up quickly. Stick a toothpick in the bottom of an egg, then dip into the chocolate. Let the excess chocolate drip off. Wait until the white chocolate is mostly hardened, then return to the parchment paper & immediately remove the toothpick. Happy Easter.