Thai-style noodles with cashews & pineapple

Adapted from China Study Cookbook 2017 USA according to the ingredients I already had. It was delicious. I love the curry/pineapple combo, Anne

Serves 4-6

450g whole grain linguine; 2 tblsp arrowroot powder; 1 cup low sodium vegetable broth; 1 ½ cups canned lite coconut milk; 3 tblsp tamari, to taste; 1 tblsp Thai red curry paste; 1 tblsp curry powder; grated zest & juice 1 lime; 2 tsp crushed red pepper flakes; 1 medium yellow onion, thinly sliced; 1 red bell pepper, seeded & cut into 3 cm squares; 3 cups sliced bok choy; 3 garlic cloves, minced; 1 ½ cups coarsely chopped fresh pineapple; ½ cup toasted cashews for garnish; ¼ cup finely chopped fresh basil for garnish; ¼ cup finely chopped fresh cilantro for garnish; 3 tblsp finely chopped fresh mint for garnish

Cook the whole grain linguine according to the package instructions, then drain & rinse under cold water until cool. Set aside.

While the linguine is cooking, in a medium bowl whisk the arrowroot powder into the vegetable broth. Whisk in the coconut milk, tamari, curry paste & curry powder, lime zest & juice, & red pepper flakes. Set aside.

Sauté the onion & bell pepper in a large skillet over medium heat until the onion turns translucent & starts to brown, about 5 minutes. Add water 1 to 2 tblsp at a time to keep the vegetables from sticking. Add the bok choy & garlic & cook for another minute.

Stir in the red curry paste mixture, pineapple & cooked linguine, & cook until heated through. Serve, garnished with cashews & chopped fresh herbs.

 

Pineapple Kiwi Soda

Adapted from The GREAT Savor PH facebook page

Ingredients

½ cup fresh pineapple, chopped; 1 kiwi, peeled and coarsely chopped; 4 tbsp sugar; 1 medium lime, juiced; ice cubes; cold sparkling water

Instructions

In a blender, combine the pineapple, kiwi, sugar, and lime juice. Blend until smooth.

Fill a glass with ice cubes. Pour half of the fruit syrup into the glass, then top with cold sparkling water.

Stir gently to mix. Serve immediately, optionally garnished with a slice of kiwi or pineapple on the rim.

Pineapple Butternut Crumble

Adapted from https://www.cookist.com/butternut-pineapple-crumble/

Ingredients

1 medium butternut pumpkin peeled & cubed; 1 can (250g/8 ounces) unsweetened crushed pineapple, drained;  1 carton (250g/8 ounces) spreadable cream cheese; 2 tbls melted butter; 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 10 coarsely crushed shortbread biscuits (I didn’t have shortbread in the pantry so I used choc chip biscuits – nobody complained!); 1/4 cup melted butter; 1 tbls sugar; 3/4 cup sliced almonds

Instructions

Preheat oven to 350F/160C fan/gas mark 4.

Place squash chunks in a large saucepan, add water to cover. Bring to the boil. Cover & cook until tender,15-20 minutes.

Drain; leave to cool slightly. When cooler, process in a food processor until only slightly chunky.

Add pineapple, cream cheese, butter, cinnamon & nutmeg – blitz until smooth. Transfer mixture to a greased 8-in. square baking dish (I used 4 individual ramekins)

For the topping:

Combine the crushed cookies, butter, and sugar together until well mixed.

Sprinkle evenly over the surface of the pineapple and squash mixture. Top with the sliced almonds.

Bake, uncovered, until edges are lightly browned, and almonds are golden brown, around 35-40 minutes. Serve with cream, ice cream or yoghurt mmmm.

Pineapple lime jelly

 Adapted from a few different websites . . . Thanks for the idea Ky, Anne

1 packet pineapple jelly crystals; 1 packet lime jelly crystals; 1 small can pineapple pieces; 250ml premade custard; 2 tblsp shredded coconut

Step 1: Make up one of the 2 jelly packets and when cool but not set pour into glasses of your choice. Sit the glasses in a bowl at a tilt. Pack around the glasses with tissue paper to hold them in place.

Step 2: When the jelly is set make up the 2nd jelly packet and when cool pour into the same glasses and tilt at a different angle.

Step 3: When the 2nd jelly has set pour in some custard, add some pineapple pieces and top with shredded coconut.

Fruity pineapple and chocolate no bake slice

Adapted from https://www.taste.com.au/recipes/fruity-chocolate-no-bake-slice/

250g pkt milk arrowroot biscuits; 200g dried pineapple; 200g dried apricots; 400g dark chocolate, broken up; 1/2 cup (125ml) thickened cream; 170g craisins

Line a 20cm x 30cm slab pan with non-stick baking paper. Place biscuits into a large sealable plastic bag and close. Wrap in a tea towel and use a rolling pin to roughly crush biscuits.

Cut up the apricots and pineapple into small pieces.

Melt the chocolate and cream in a heatproof bowl over a saucepan of simmering water. (Alternatively, melt in the microwave on medium/50 per cent power, stirring every minute.)

Add the crushed biscuits, apricots, pineapple and craisins to the melted chocolate mixture and stir until well combined. Spoon into the pan and use the back of the spoon to smooth the surface. Place in the fridge for 3-4 hours or until set. Cut into squares to serve.

Sandia Loca with pineapple

 Crazy pineapple and watermelon salad!!

Scoop out a watermelon half, chop the flesh and combine with chopped pineapple, cucumber (and whatever other fruit you may have), soya chips, Japanese peanuts or other cruchy nuts. Sprinkle with lime juice and enjoy straight away.

Pineapple Strawberry Pound Cake

From Mama's Flavorful Recipes facebook page, thanks for the link Leila!

Cake Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; ½ cup sour cream or Greek yogurt; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract; ½ cup crushed pineapple (drained well); 1 cup fresh strawberries, sliced (plus a few extra for top)

Lemon-Pineapple Glaze: 1 ½ cups powdered sugar; 2 tbsp pineapple juice; 1 tbsp lemon juice; ½ tsp vanilla extract (optional); Pinch of salt

Preheat oven to 325°F (163°C). Grease and flour a bundt or deep round cake pan. Line the bottom with parchment if needed.

In a large bowl, cream butter and sugar until light and fluffy (4–5 mins). Beat in eggs, one at a time. Stir in vanilla extract.

In another bowl, whisk flour, baking powder, and salt.

Gradually add dry ingredients to the wet, alternating with the sour cream. Mix until just combined. Gently fold in drained pineapple and most of the sliced strawberries (reserve a few slices for top).

Pour batter into the prepared pan. Arrange a layer of sliced strawberries on top (which will caramelize beautifully as shown in the image).

Bake for 70–80 minutes, or until a toothpick inserted comes out clean.

Cool in pan for 10–15 minutes, then invert onto a wire rack or cake plate. Let cool completely before glazing.

Glaze: In a bowl, whisk together powdered sugar, pineapple juice, lemon juice, and a pinch of salt until smooth.

Adjust consistency with more juice or sugar as needed.

Drizzle generously over the cooled cake, letting it drip down the sides like in the photo.

Tips: For more pineapple punch, brush the cake lightly with reserved pineapple juice before glazing.

Optional: Add ½ tsp lemon zest or coconut flakes into the batter for extra flavor.

Store at room temp for 2 days or in the fridge up to 5 days.