Pineapple macadamia yoghurt ice cream

Ingredients: 500g natural yoghurt; 100g macadamia nuts (extra chopped for garnish); 100g dried pineapple (extra chopped for garnish); 1/2 tablespoon honey

Method: Mix all ingredients in a blender. Pour into the cups of a silicon muffin tray. Put into  the freezer until frozen. Pop out as needed and decorate with extra chopped macadamias and pineapple.

Refreshing pineapple

Nothing is as refreshing as a homemade fruit salad, thanks for this photo Emily W!

And thanks for this lovely recipe Robyn N.

https://www.lovemysalad.com/recipes/cucumberpineapple-juice-splash-coconut-milk

Cucumber/pineapple juice with a splash of coconut milk

Ingredients:

2 cucumbers; 300 g pineapple; 2 celery sticks; 2 cm ginger, peeled; 1 green apple; 100 ml coconut milk

Preparation:

Use the juicer to squeeze the cucumbers, pineapple, celery sticks, ginger and green apple.

Pour into glasses. Then add a splash of coconut milk to each glass and stir.

Who could say no to pineapple flavoured ice cream?

A delicious Sunset Cooler at sensational Roy's on the water at Seattle          

- pineapple, orange, strawberry and coconut mmmmm 

   

So many choices!

Cucumber and pineapple smoothie

https://www.taste.com.au/recipes/pineapple-apricot-lime-punch/1e894a21-6eb0-49c6-9a71-bd36d576ce34

Pineapple, apricot and lime punch

2 cups pineapple juice; 1 1/2 cups apricot juice; 1 cup ginger beer; 1 cup soda water; 1/4 cup lime juice; crushed ice, to serve; 2 limes, thinly sliced

Place the pineapple juice, apricot juice, ginger beer, soda water and lime juice in a large mixing jug and stir to combine. Pour into a serving jug and add the ice and lime slices. Serve immediately.

Banana/Pineapple Splits

The Star Wars Cookbook: Ice Sabers, 30 Chilled Treats Using the Force of your Freezer, Lara Starr, photography by Matthew Carden 2013 San Francisco

  

Bananakin Splits  makes 4 splits

Strawberry Sauce: 350g frozen strawberries (I used fresh); ¼ cup caster sugar; 1 tsp fresh lemon juice

Chocolate sauce: ½ cup thickened cream; ¾ cup chopped dark chocolate

Roasted bananas: 4 ripe bananas, peeled and halved lengthwise; 2 tblsp brown sugar

Splits: 500m each of chocolate, vanilla and strawberry ice cream; ½ cup crushed pineapple; whipped cream; 12 maraschino cherries 

1. To make the strawberry sauce: Set the strawberries in a fine strainer over a bowl and thaw for several hour or in the refrigerator overnight. Reserve the juice in a small bowl and set aside. Force the berries through the strainer with a wooden spoon, mashing and stirring as much of the berry puree as possible is passed through the strainer. Discard the seeds. Add the reserved juice, caster sugar and lemon juice and stir to combine. (I put the strawberries into the blender with the caster sugar and lemon juice and used all the puree)

2. Preheat the oven to 200°C

3. To make the roasted bananas: Line a baking tray with baking paper or a nonstick liner. Place the bananas on the prepared sheet, cut-side up. Sprinkle the tops with the brown sugar. Roast for 30 minutes, or until the bananas are soft when tested with a fork and the topping is golden and bubbly. Cool for 15 minutes.

4. To make the chocolate sauce: melt the cream and chocolate together in a microwave or in the top of a double boiler. Stir until smooth. Set aside. It will thicken as it cools.

5. To make the splits: Put one scoop each of the chocolate, vanilla and strawberry ice cream into four long ice cream split bowls.

6. Top the vanilla ice ceam with the chocolate sauce, the strawberry ice cream with the crushed pineapple and the chocolate ice ceam with the strawberry sauce. Add two banana slices to each split and top with the whipped cream and cherries.

"Go forth, young Jedi! May your Ice Sabers and other frozen treats delight your appetite, and may the Force always be with you! " Lara Starr, cookbook author.

Pineapple and Lilly Pillies

Our friends Phyl and Greg shared their bumper crop of lilly pillies with us this spring. So we experimented ... all delicious!

                                        

Pineapple and lilly pilly jam

3 cups pipped lilly pillies; 1 cup finely diced fresh pineapple; 4 cups sugar; ½ cup water

Put a saucer and teaspoon into the freezer.

Dampen the sugar in the water. Add the lily pillies and diced pineapple. Simmer for 30 minutes, to soften the fruit and release the pectin which helps the jam to set.

Test the jam by putting a teaspoonful onto the cold saucer. If it gels the jam is ready.

Pour into sterilised jars.

Pineapple and lilly pilly jam tarts with custard topping

Lilly pilly cordial

Lilly pilly relish

And Les created one of his fast becoming famous ice cream treats by dehydrating some lilly pillies, soaking them in rum, then setting them in a custard ice cream. Teamed with a lemon sorbet they were amazing!! Anne

Pineapple and maple syrup ice cream

The American Woman’s Cook Book, edited and revised by Ruth Berolzheimer, Director Culinary Arts Institute Chicago 1946

Fresh Fruit Ice Cream: Maple-Fruit Ice Cream

1 cup maple syrup; 2 cups cream; ½ cup candied cherries; 1 cup crushed pineapple, fresh or canned

Combine all ingredients and freeze. 

I used my new wizz bang ice cream maker with a built in compressor, so easy! Anne

Merry Pineapples!

Festive Hospitality: The easy way to entertaining: Christmas, edited by Jackie Cunningham-Craig 1977 London

Spice Island punch

For 10-15 glasses mix together 750ml/30fl oz of fresh orange juice, 250ml/10fl oz of canned pineapple juice, the juice and pared rind of 1 lemon, ½ level tspn each of grated nutmeg and mixed spice and 6 cloves in a big jug. Strain, chill well, and ad 1 litre/40fl oz of ginger ale, putting crushed ice into individual glasses just before serving to your family and friends.

My mother-in-law, Joan, sipping the Spice Island Punch on her 

100th Christmas Eve!!!

The Australian Christmas Book: Decorations, Gift Ideas, Festive Food, Kay Fairfax 1994 Sydney

Christmas Plum Pudding Ice-Cream

Ice-cream: 1 cup white sugar; 2 eggs, beaten; 1 blsp cornflour; 2 cups hot milk; 100g/3 ½ oz dark chocolate; 2 cups thickened cream, whipped; 3 tsp vanilla essence

Filling: 2 cups mixed dried fruits, raisins, currants, sultanas and mixed peel; ½ cup chopped mixed glacé fruit, red and green cherries, apricots and pineapple; ¼ cup rum; ¼ cup slivered almonds, toasted; ½ cup fresh cream

Make the ice-cream: mix the sugar, cornflour and eggs in the top of a double-boiler. Heat the milk and slowly melt the chocolate into it. Slowly add this mixture to the egg mixture, stirring constantly. Stir over hot water until the mixture thickens. Strain and set aside to cool. When cool, fold in the whipped cream and vanilla essence and freeze according to your ice-cream machine’s instructions.

Make the filling: combine all the fruit, add the rum, and soak overnight

Mix together the fruits, almonds, cream and 1 litre/35 fl oz of the softened chocolate ice-cream

Pour the mixture into a freezer-proof, bowl shaped container and freeze until set

Immerse in hot water to loosen the ice-cream around the edges, and turn out onto a flat serving plate and decorate with holly

Ella and Rob helped.

No Bake Fruit Cake

http://unusualcoleslaw.blogspot.com.au/

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.33.

16 weetbix, 3/4 cup orange juice (I used pineapple juice instead), 2 tbspn jam, 2 cups mixed fruit (including dried pineapple), 1/2 cup nuts, 4 oz butter or margarine, 1 tspn cinnamon, 1/4 tspn nutmeg, 1 tspn vanilla, 1/2 cup sugar, 1 tbspn cocoa.

Method: Combined crushed weetbix with orange juice and jam in large bowl, set aside. Prepare other ingredients. Combined all except butter or margarine and mix thoroughly, add melted butter, mix well and turn into tin lined with paper. Press down firm, leave overnight. Ice if desired, cut into small squares or fingers. Will keep for months in refrigerator.

Merry Christmas from Anne and Ann

Frozen Fruit Salad

The Myrna Rosen Cookbook 1986 Cape Town, South Africa

Frozen Fruit Salad

250g cream cheese; 250ml sour cream; 50g (1/4 cup) sugar; pinch of salt; 3 ½ cups drained, mixed tinned fruit (lychees, mangoes & peaches) (I used 1 can mango, 2 X fresh passionfruit, 1 X kiwi fruit); 1 X 475g tin crushed pineapple; 2 cups marshmallows, quartered

Method: Soften cream cheese and beat until fluffy. Stir in sour cream, sugar and salt. Fold in fruit and marshmallows.

Pour into a pan or individual foil cups and freeze for 6 hours. Cut into squares and serve.

Serves 8 to 10

Pineapple for good health

The CSIRO and Baker IDI Heart and Diabetes Institute Diabetes Recipe Boo, 2013 Australia

Peach and Pineapple Lassi  

Serves 4

“A lassi is a traditional Indian yoghurt drink that can be served plain, seet or salty. It’s ideal for breakfast, but also the perfect drink to cool you down on a hot day.”

2 peaches, roughly chopped; 300g pineapple flesh (or 2 x 225g tins pineapple chunks or rings in juice, drained, juice discarded), roughly chopped; 600g reduced-fat Greek-style yoghurt; finely grated zest of 1 lime; 2 tblsp lime juice; 8 ice cubes, crushed

1 Place all the ingredients (except the ice) in a blender and process until smooth

2 Divide the crushed ice among four glasses, pour over the lassi and serve immediately or allow to chill over the ice for 5 minutes.

Tip If you prefer the peaches peeled, score a cross in the base of each peach, then place in a bowl of boiling water for 30 seconds. Immediately plunge into cold water, then remove and peel off the skin. Note that some peach varieties are difficult to peel.

Pineapple and Mint Crush with Lime ‘Ice-Cream’

Serves 4

“This dessert is quick and easy to prepare, and nothing says summer quite like the tropical flavours of pineapple and lime.”

400g reduced-fat Greek-style yoghurt; finely grated zest and juice of 1 lime; 600g pineapple flesh, diced; 1 tblspn finely chopped mint, plus extra small mint leaves to serve

1 Combine the yoghurt with the lime zest and juice. Mix well, then place in the freezer for 4 hours or until semi-frozen.

2 Meanwhile, place the pineapple in a bowl and stir in the mint. Chill in the fridge, then place in the freezer for 20-30 minutes before serving.

3 To serve, divide the frosted pineapple among four serving bowls and add a scoop of lime ‘ice-cream’, then scatter with small mint leaves.

Pineapple & Coffee Sundae

The Dairy Book of Home Cookery, Sonia Allison, illustrations Tony Streek, Milk Marketing Board of England and Wales 1977

“Milk tempts, pleases and satisfies. To drink, cook and bake with it makes for better living.”

Frozen Desserts: Pineapple & Coffee Sundae

1 Soak 1 medium-sized can of pineapple cubes in a little rum

2 Divide between 4 to 6 sundae glasses then top with scoops of coffee ice cream

3 Pipe stiffly whipped, fresh double cream over each. Sprinkle lightly with ground coffee

Serves 4 to 6

Mrs Beeton and pine-apple: Episode 3

Mrs Beeton’s Cookery and Household Management: The World’s Greatest Cookery Book, 1961 England

Pineapple Cream (1) Crème à l’Ananas

Two 1 pt. pineapple jelly tablets (I used 1 packet pineapple jelly); ¼ pt water and ¼ pt pineapple juice (I used 200ml pineapple juice and 250ml boiling water); 1 pt thick custard (I used 570ml); 4 oz chopped pineapple (I used 1 cup canned); ½ pt double cream (I used 250ml)

Melt the jellies in the water and juice. Make the custard and stir into the jelly when both are slightly cooled. Stir in the chopped pineapple. Whip the cream and fold in. Setting time 1 – 2 hours.

8 helpings.

Pineapple Cream (2)

Two 1 pt. pineapple jelly tablets (I used 1 packet pineapple jelly); ¼ pt water and ¼ pt pineapple juice (I used 250ml boiling water and 200ml pineapple juice); 1 family size 12oz block ice cream (I used 1 ½ cups ice cream); 1 cup milk; lemon juice to taste

Melt the jelly in the water and juice. Stir in the ice cream quickly and if the mixture sets at this stage, place the bowl over a pan of hot water and stir until liquid again. Add lemon juice as required as this mixture will be very sweet. Stir in the milk, and pour into a prepared mould. Turn out when set.

8 helpings

More stylish interiors from "The World's Greatest Cookery Book" 1961