Mini pineapple and condensed coconut milk cheesecakes

https://www.taste.com.au/recipes/mini-pineapple-condensed-coconut-milk-cheesecakes-recipe

180g plain sweet biscuits (such as Nice, Granita or Milk Arrowroot); ½ tsp ground cinnamon; 90g unsalted butter, melted; 85g pkt pineapple flavoured jelly; 125ml (1/2 cup) boiling water; 160ml (2/3 cup) cold water; 250g pkt cream cheese, at room temperature; 125ml (1/2 cup) sweetened condensed coconut milk; 150g (1/2 cup) well-drained crushed pineapple; 250ml (1 cup) thickened cream

Lightly spray twelve 80ml (1/3 cup) silicone muffin pans with oil spray. Line each pan with a small strip of baking paper, extending paper 2cm over sides of each hole.

Place biscuits and cinnamon in a food processor and process until fine crumbs form. Add the butter and process to combine. Divide biscuit mixture among the prepared pans. Use a flat-bottomed glass to press the biscuit down firmly over the base of each hole to flatten. Place in the fridge.

Meanwhile, place jelly crystals in a heatproof bowl. Pour in boiling water. Stir until dissolved. Stir in 160ml (2/3 cup) cold water. Set aside until cool but not set.

Use an electric beater to beat the cream cheese and condensed milk in a bowl until smooth. Add the jelly and stir until smooth. Stir in the pineapple.

Use clean electric beaters to beat 125ml (1/2 cup) thickened cream in a bowl until soft peaks form. Fold the cream into pineapple mixture. Spoon the mixture evenly among the pans over the biscuit layer. Tap pans gently on the bench to remove any air bubbles. Smooth the surface. Place in the fridge for 6 hours, or overnight, until firm.

Run a knife around the side of each cheesecake to help loosen. Using baking paper strips, lift cheesecakes from pans. Discard baking paper. Beat the remaining 125ml (1/2 cup) thickened cream in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1cm round fluted nozzle. Pipe a swirled cream peak on top of each cheesecake, to serve (I used freeze dried strawberries)

Stuffed eggplant with pineapple

The Presbyterian Cookery Book of Good and Tried Recipes: compiled for the Presbyterian Women’s Missionary Union first edition 1950 Sydney

Ingredients: Egg plant; 1 cup breadcrumbs; 3/4 cup drained crushed pineapple; 2 tblsp butter; ½ tsp nutmeg; 1 beaten egg; a little rich milk; salt; pepper; buttered breadcrumbs

Method: Soak an egg plant in cold salted water for 1 hour, then parboil it for 20 minutes. Scoop out the pulp, keeping away from rind. Drain and dry through a sieve. Mix pulp with breadcrumbs, pineapple, butter, nutmeg, egg, and just enough rich milk to make a good stuffing consistency. Season this mixture with salt and pepper. Stuff egg plant shells, cover top with buttered breadcrumbs, and bake for about 20 minutes in a moderate oven.

Orange and pineapple cake

Adapted from https://www.tasteofhome.com/recipes/pineapple-orange-cake/#RecipeCard

1 package butter cake mix: 1 X 310g can mandarin oranges, undrained; 3 large egg whites, room temperature; 1 small can crushed pineapple; icing or frosting of your choice

In a large bowl, beat the cake mix, oranges & egg whites on low speed for 2 minutes. Pour into a 33x22cm baking dish coated with cooking spray.

Bake at 180°C for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack.

Top with your favourite icing or frosting mixed with 2 tblspn crushed pineapple. Spread over cake. Refrigerate for at least 1 hour before serving.

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.

Pineapple salmon

Marinade: 1 cup canned pineapple pieces; ½ tsp sesame oil; 1 tblsp melted butter; 1 tblsp lemon juice; 1 tblsp honey; 1 cup pineapple juice from the can; ¼ tsp paprika; salt and pepper

Mix marinade ingredients together in a bowl, add 4 salmon fillets and sit in the refrigerator for 30 minutes.

Remove salmon from the marinade and cook in air fryer 10 minutes. Pour the marinade into a saucepan and heat until boiling add 1 tblsp cornflour mixed with a cup of water. Stir well until sauce thickens.

Serve salmon with rice, marinade sauce and salad.