Leila’s Mum’s Pineapple Flummery

Thanks for sharing your Mum's recipe with us Leila, it is really light and delicious! Anne

"Here is an oldie that my Mum used to make.

I went to an Aeroplane jelly link to figure out what Mum used to do, as I wanted to make it the other day, and all I could remember was the chilled evaporated milk - you cannot use the skim evaporated milk. 

It makes a wonderful light dessert which is very yummy in summertime.  I have made it about 5 times in the last 6 weeks, takes no time to make but tastes so good, maybe it is because of the memories it brings back.

Any fruit works well, blueberries, strawberries, mango cubes, but I love the pineapple tart because Mum used to make it whenever we had to go to a function and we had to take a plate. Mum always kept the evaporated milk in the fridge so that if she only had an hours’ notice of visitors staying for dinner she could always make a presentable dessert.

I also love this with raspberry jelly and raspberries. The raspberries I love because they take the sweetness off the jelly" Leila

INGREDIENTS:

1 x 85 g packet Aeroplane pineapple or lemon flavour jelly; 1 cup (250 mL) combination of boiling water and juice from canned pineapple; 1 x 375 mL evaporated milk, chilled for at least 2 hours; 1 X can crushed pineapple (you cannot use fresh pineapple or the jelly will not set)

METHOD:

Combine jelly crystals and boiling water in a medium bowl. Stir until fully dissolved. Cover and refrigerate until the consistency of a thick syrup (1-2 hours).

When the jelly is at the syrupy consistency open the can of evaporated milk and in a large bowl (as it will triple in volume) beat it well using your electric mixer. When volume has increased and it looks very fluffy, slowly add the setting jelly and keep beating until well combined.

Add the crushed pineapple and stir in well.

Spoon into 8 individual serving bowls, or a cooked tart case, cover and refrigerate for a further 2 hours or until set firm. Serve with extra crushed pineapple and toasted coconut.

Pineapple spritzer

Changing Habits, Changing Lives Cookbook: Over 200 Australian recipes for better health, Cyndi O’Meara 2002 Qld

Pineapple spritzer

Makes 2 litres

4 cups pineapple juice; 4 cups sparkling mineral water; 2 limes, juiced

Combine all ingredients and chill

Easy pineapple cake

Thanks for the link to this yummy recipe Ivan!

http://theeasiestpineapplecake.yakidee.org/the-easiest-pineapple-cake.html

The Easiest Pineapple Cake

Ingredients: 2 cups all purpose flour; 2 cups sugar; 2 eggs; 1 tsp baking soda; 1 tsp vanilla; pinch salt; 1 - 20 oz (440g) can of crushed pineapple in its own juice - not syrup undrained; 1 cup chopped nuts optional

Cream Cheese Frosting:

1/2 c butter or 1 stick; 1 - 8 oz (220g) cream cheese softened; 1 tsp vanilla; 1 1/2 c confectioners' sugar

Instructions:

1. Preheat oven to 350°F/176°C. Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan (I used a 20cm round pan) and bake for 35 - 40 minutes (until top is golden brown).

2. Frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.

3. Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.

And Ivan also put me onto this delicious product ! Anne

Pineapple delight, a juice

Changing Habits, Changing Lives Cookbook: Over 200 Australian recipes for better health, Cyndi O’Meara 2002 Qld

Tropical delight   

“This mixture helps the digestive system, especially the morning after a heavy meal. The pineapple and kiwi fruit boost digestive juices while the apple cleans the lymphatic and blood system of all the toxins created by overeating” Cyndi O’Meara

1 banana; 1 kiwi fruit; ½ fresh pineapple; 1 green apple

Combine in the blender.

Pineapple Coconut Chia and Tapioca with Mango mmmmm

https://www.bonappetit.com/recipe/coconut-chia-tapioca-pudding

Coconut Chia-Tapioca Pudding

INGREDIENTS

½ cup large pearl tapioca (not instant or quick-cooking); 1 tablespoon white chia seeds; 2 13.5-ounce cans unsweetened coconut milk; ½ teaspoon kosher salt; ⅓ cup light agave nectar, plus more for serving; 1 cup chopped fresh coconut meat; ½ cup chopped fresh pineapple, plus more for serving; Sliced mango and toasted unsweetened shredded coconut (for serving)

RECIPE PREPARATION

Combine tapioca and 2 cups water in a medium bowl. Combine chia seeds and ½ cup coconut milk in a small bowl. Cover both bowls with plastic wrap and chill overnight. Pour remaining coconut milk in open can into an airtight container or another small bowl; cover and chill until ready to use.

Drain tapioca pearls. Combine reserved coconut milk and coconut milk from remaining can in a medium saucepan; add salt and ⅓ cup agave. Bring to a boil over medium, reduce heat, and simmer, stirring constantly, until reduced by one-quarter, about 5 minutes. Add tapioca and cook, stirring constantly, until tapioca is translucent and tender but still chewy in the center, about 5 minutes. Set saucepan in a bowl of ice water and let cool, stirring occasionally.

Stir soaked chia seeds, coconut meat, and ½ cup pineapple into pudding and scrape into a large bowl. Cover with plastic wrap, pressing directly onto surface, and chill until thickened and cold, at least 2 hours.

To serve, stir pudding well and divide among bowls. Top with mango, shredded coconut, and more pineapple and drizzle with some agave.

Do Ahead: Pudding can be made 2 days ahead. Keep chilled.

Fruit salad cupcakes

The $50 Weekly Shop, Jody Allen, Australia 2017

Thanks for the recipe Krystal, they are delicious! Anne

Biscuits and snacks: Two-ingredient fruit salad cupcakes

Makes 12

1 X 570g packet vanilla butter cake mix; 1 X 440g can fruit salad (with pineapple of course)

Preheat the oven to 200C. Line a 12-cup muffin tray with paper cases, or use a silicon cupcake tray.

In a bowl, mix together the cake mix and the fruit salad (including the juice) and spoon evenly into the cupcake cases or tray. Bake for 20 minutes or until golden. Delicious served with cream and ice cream or iced with orange icing.

Hints and tips:

·       Instead of cake mix you can use 2 cups of self-raising flour and 1 cup of sugar.

·       You can also make this as a cake. Grease a round cake tin and cut baking paper to fit the base. Pour in the mixture and bake for 45 minutes or until cooked through.

·       If your cupcakes or cake have ‘soggy bottoms’, just flip them upside down and pop back in the oven for a few minutes.

Pineapple cough and cold syrup

Healthy pineapple cough and cold syrup found on Twitter!

@SabzerAzoh

"Natural cough and cold syrup soothes a sore throat and dissolves mucus"

Ingredients:

1 peeled medium pineapple; 1 ginger; 2 banana; 1 peeled carrot and quartered; 1 peeled lemon; cayenne pepper ½ tspn; black pepper ½ tspn

Directions:

Zulu - Faka yonke lento ku 'blender' ugaye..🌱 

English - Put the whole thing in a blender and grind.

This had a great bite to it with the addition of (a little) cayenne and pepper, I added some water and the flavour was great, Anne