Pineapple green smoothies

The Green Smoothie Bible, Kristine Miles 2012

1 cup pineapple with core; 1 banana; 1½ cups water; 3 or 4 mint leaves - blend

1½ cups pineapple with core; 1 1/2 cups coconut water; a small sprig of fennel tops - blend

 

1 cup pineapple with core; ½ grapefruit; ½ avocado; 1 ½ cups water; a handful of chopped greens ie spinach, chard - blend

Green-a-colada: 1 cup pineapple pieces; 1 large ripe banana; 1 ½ cups spring water or coconut water; handful spinach; 5 mint leaves; juice of ½ lime; 1 pitted date; 1 tsp vanilla essence - blend

1 cup mango; 1 cup pineapple; 1 cup papaya; 1 1/2 cupscoconut water; 1cm fresh ginger; juice of 1 lemon or lime; handful of greens - blend

Asian layered rice salad

Adapted from https://www.taste.com.au/recipes/asian-layered-rice-salad-recipe/

8 servings

2 x 250g packets microwave black rice; 1 small pineapple, peeled, quartered, cored & sliced; 3 baby pak choy, shredded; 1 carrot, cut into thin matchsticks; 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced; 1/4 cup fried noodles; 1/4 cup salted peanuts, roughly chopped; 1/4 cup fresh parsley

Chilli and lime dressing: 1 small red chilli, finely chopped; 1/4 cup lime juice, plus extra lime cheeks to serve; 2 tbsp fish sauce; 1 1/2 tbsp raw sugar

Heat rice following packet directions. Spread out onto a large baking tray. Set aside for 10 minutes to cool.

Meanwhile, make chilli & lime dressing: Combine all ingredients in a small bowl.

Evenly spoon rice over base of a 3.5-litre-capacity flat-based glass serving bowl. Drizzle with 1 tablespoon dressing. Top rice with an even layer of pak choy. Drizzle with 1 tablespoon remaining dressing. Layer half the pineapple over top. Continue layering with carrot, cucumber & remaining pineapple. Drizzle with remaining dressing.

Sprinkle with noodles, peanuts & parsley. Serve.

Pineapple Coffee Cake

115g butter or margarine; 1 cup sugar; 2 cups flour; 2 tspns baking powder; 1  tblsp coffee powder; 1 egg; 1 cup milk; 425g can crushed pineapple, drained

Topping – 3/4 cup flour; 3/4 cup brown sugar; 100g butter or margarine; 1 tsp cinnamon

Cream sugar with butter.

Sift flour, baking powder and coffee powder.

Add to creamed mixture alternately with egg/milk mixture (place egg in cup and add milk to make 1 cup).

Spread in 22x33cm pan.

Cover with well-drained pineapple.

Mix topping ingredients till crumbly and sprinkle over pineapple.

Bake at 180°C for 1 hour.