Pineapple Coleslaw

Thanks for the link to this recipe Leila

https://frommybowl.com/pineapple-coleslaw/#tasty-recipes-3232

PINEAPPLE COLESLAW

INGREDIENTS

1/2 Small Head Green Cabbage, shredded (about 4–5 cups); 1/2 Red Onion, diced; 2 Jalapeños, diced and seeds removed; 1 cup Shredded Carrot; 1 1/2 cup Fresh Pineapple, diced into 1/4” cubes; 1/2 bunch Cilantro, stems and leaves finely chopped; Juice of 1 Lime; 3 tbsp White Vinegar; 1 tsp Salt

INSTRUCTIONS

Wash, Chop, and prep all of the vegetables.

Combine all ingredients in a large bowl, and mix until everything is well incorporated.

Serve as desired; you can serve this immediately, but it is best chilled. I would recommend storing it in the fridge for at least 3 hours, preferably overnight.

I couldn’t access all the right ingredients …  red onion, jalapeños or cilantro . . . so I mixed in chopped red pepper and parsley instead, it was delicious with cold roast lamb and a sprinkling of chili flakes, Anne

Julekage (Danish Christmas Fruit Loaf) with candied pineapple

The Cooking of Scandinavia, Foods of the World Series by Dale Brown and the Editors of Time-Life Books, photographed by Richard Meek 1969 Netherland

The cover of the book - no Julekage there ...

This is Julekage.

Julekage (Danish Christmas Fruit Loaf)

To make 1 large loaf: 1oz (28g) active dry or compressed yeast; 2oz (4 tblspn) castor sugar; 1/5 pint, 4oz (236ml) lukewarm milk; 1 saltspoon salt; 2 saltspoons vanilla; 2 salt spoons grated lemon rind; 2 eggs, lightly beaten; 2 saltspoons grated cardamom; ¾ to 1 lb (3 cups) sifted flour; ¾ cup mixed candied fruits (lemon, orange, cherry, pineapple) I used candied pineapple, mango and ginger; 1 tblsp flour; 1/4lb (125g) unsalted butter, softened

Sprinkle the yeast and 1 tblsp of the sugar over the lukewarm milk. Let the mixture stand in the cup for 2 to 3 minutes, then stir gently to dissolve them. Set in a warm place, perhaps in an unlighted oven. When the yeast begins to bubble in about 8 to 10 minutes, stir it gently, and, with a rubber spatula, transfer it to a large mixing bowl.

Stir in the salt, vanilla, lemon rind, eggs, cardamom and the remaining sugar. Then add ¾ lb (3 cups) of sifted flour, a little at a time, stirring it first and then kneading it with your hands until the dough becomes firm enough to be formed into a ball.

Shake the candied fruits in a small paper bag with 1 tblpsn of flour. (The flour will prevent the fruits from sticking together and enable them to disperse evenly throughout the dough). Now the add the fruits and the softened butter to the dough and knead for about 10 minutes, adding more flour if necessary, to make the dough medium soft. The finished dough should be shiny and elastic, and its surface blistered. Shape into a ball and place in a large buttered bowl. Dust the top lightly with flour, cover with a kitchen towel and set in a warm, draught-free spot (again, an unlighted oven is ideal). In 45 minutes to 1 hour the dough should double in bulk and leave a deep impression when two fingers are pressed into the centre.

After removing the dough, preheat the oven to 350°F (180°C). Punch the dough down with your fists and knead again quickly. Shape it into a fat loaf and put it into a lightly buttered 1 ½ quart loaf tin. Cover again with the towel and let the dough rise in a warm spot for 15-20 minutes until it is almost double in bulk.

Bake the julekage in the centre of the oven for 45 minutes. Remove the loaf from the tin and let cool on a cake rack. It will keep well for 2 to 3 weeks if wrapped in aluminium foil and refrigerated.

Pineapple glazed crullers

These delicious crullers were made from a combination of instructions

https://eatonsquareedibles.com/2014/02/01/crullers/  and

https://www.youtube.com/watch?v=DcuwFH-JHJg

Pineapple glazed crullers

Ingredients: 1 cup cream; ½ tspn baking soda; ¼ tspn cream of tartar; 1/8 tspn nutmeg; ¼ teaspoon salt; 1 egg; ½ cup sugar; 125g butter at room temp, cut into pieces; 3 cups flour; 3 cups oil for frying

Method: In a deep frying pan heat oil, it should reach 325°F/180°C before you start frying your first batch.

In small bowl combine cream, baking soda, nutmeg, salt, and cream of tartar and set aside.

In a kitchen aid fixed with the paddle attachment cream the butter and sugar until light and fluffy. Add eggs and beat until combined.

Turn off mixer and switch your paddle attachment to the dough hook attachment.

Add flour a cup at a time and alternate with cream mixture until all is combined.

Turn out onto a lightly floured surface and knead until soft. If dough is too wet add a bit more flour.

Using a piping bag and star nozzle squeeze the dough onto squares of grease proof paper in a donut shape, turning the piping bag as you go to create a twist.

Drop them into the hot oil sliding them off the grease proof paper squares and fry until golden brown (this doesn’t take long)

Using a slotted spoon remove the crullers from the oil and place onto paper towel to drain and cool.

Glaze:

1 cup icing sugar; pineapple juice

In a medium size bowl using a whisk combine icing sugar with pineapple juice a little at a time until you make a smooth, not too thick, glaze. When the crullers have cooled drizzle with glaze.

Makes 12. Best eaten the day they’re made.

Pineapple punch with Ella the chilled barmaid

Thanks to this website                                                            https://thepineappleeverything.com/blogs/the-pineapple-blog/refreshing-pineapple-processo-punch and to Ella, Anne

                                     

Refreshing Pineapple Punch

INGREDIENTS:

1 bottle Prosecco (I used Sweet Moscato); small handful mint; 2 cups pineapple chunks with juice (I used cubes of fresh pineapple); 2 cups pineapple juice; 1/2 cup mango juice; 1/2 cup white rum, optional; ice

INSTRUCTIONS:

Place mint in the bottom of your pitcher.

Top with ice to bash it a bit and release the flavours.

Add pineapple with juice, then pineapple juice, mango juice and white rum.

Give it a stir, if desired, and then open your Prosecco.

Pour half of the bottle of Prosecco into the pitcher.

When serving, fill glasses halfway and then top with additional Prosecco.

Garnish with a pineapple wedge.

Pineapple turkey stuffing

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

Stuffings for Fish and Meat: Pineapple Nut Stuffing

4 cups dry bread, ½”/1cm cubes (I made fresh breadcrumbs in the blender); ¾ cup finely chopped celery; ½ cup chopped walnuts (I used pecans); ¾ cup diced pineapple (or drained canned crushed pineapple); 1 pimento, diced; 1 tspn paprika; dash cayenne; 1 ½ tspn salt (or less); ¼ butter; 2 eggs (I used 1 egg)

Combine bread, celery, walnuts, pineapple, pimento and seasoning. Melt butter, remove from heat, stir in unbeaten eggs and add to bread mixture. Toss lightly.

Use as stuffing for turkey, chicken, duck, veal roll, lamb chops or pork chops.

Use crisp bacon cut into small pieces instead of nuts, reduce salt 1/3 and add grated onion, or use red or green bell pepper instead of pimento. 

Makes 6 cups.

Grilled pineapple donuts

 Australian Women’s Weekly Food for Camping, 2018 Sydney 

Pineapple Upside-Down Donuts

Makes 8

125g (4oz) butter, softened; ½ cup (110g) firmly packed brown sugar; 1 tsp ground cinnamon; 6 cinnamon doughnuts; 440g (14oz) can pineapple (slices)

1 Prepare a fire to glowing coals

2 Combine butter, sugar and cinnamon in a small bowl; stir until combined

3 Place 6 sheets of foil on a flat surface; top each with a slightly smaller piece of baking paper. Place a doughnut on one side of each sheet. Spread tops of doughnuts with half the butter mixture. Top each doughnut with a pineapple ring; spread with remaining butter mixture. Fold paper around donuts; fold foil over doughnuts. Seal parcels by crimping edges together like a samosa

4 Cook parcels, pineapple-side down, in the hot coals. Cook for 5 minutes; check pineapple is caramelised underneath. Reseal parcels; turn doughnuts pineapple-side up. Cook for further 2 minutes; serve warm

Grilled pineapple tiramisu X 2 variations

Thanks for the inspiration Bronnagh, this dessert is really something.

Grilled pineapple tiramisu from https://azaleaoils.com/   

Serves 8-10

I medium sized pineapple, peeled and very thinly sliced; Azalea Grapeseed Oil, to brush; 3 eggs, separated; 1/3 cup caster sugar; 150g mascarpone; 200ml thickened cream, lightly whipped; 1 packet of Italian sponge finger biscuits; 2 cups strong black instant coffee, cooled; ¼ cup dark rum; cocoa powder, to decorate

1.  Preheat a BBQ grill to medium high. Brush both sides of pineapple slices with grapeseed oil then grill 2-3 mins each side until charred and softened. Set aside.

2.  In a large, clean bowl whisk egg whites to soft peaks. Transfer to another bowl.

3.  Add egg yolks and sugar to the bowl and whisk until pale. Add the mascarpone and whisk until smooth and combined. Carefully stir in the whipped cream then add whisked egg whites and gently fold through until just incorporated. Set aside.

4.  Combine cooled coffee and rum. One at a time, dip a biscuit into the coffee mixture and arrange on the bottom of a deep serving bowl (you can use a 20cm square dish or something of equivalent size) until the entire bottom is covered. Spoon over ½ the mascarpone mixture and spread to cover the biscuits. Top with ½ the grilled pineapple slices. Repeat the dipped biscuit layer, remaining pineapple, then top with remaining mascarpone mixture.  

     Refrigerate for 2 hours then dust with cocoa powder to serve.

This was delicious, lighter than I expected. But, I thought I'd try a different version as many people don't like to eat uncooked eggs. I made a few changes from the next recipe such as adding in grilled pineapple of course, using lactose free cream, decaffeinated coffee, grated chocolate instead of cocoa on the top and as I didn't have any coffee flavoured liqueur we did without, I made it smaller too, it was great. This is my preferred recipe, Anne

The Best Tiramisu You Will Ever Make from https://www.askchefdennis.com/the-best-tiramisu-you-will-ever-make/#wprm-recipe-container-73213

Ingredients: 6 large egg yolks (approx. 1/2 cup of yolks); 1 cup sugar; 1 1/4 cup mascarpone cheese (room temperature); 1 3/4 cup heavy whipping cream; 30 each Italian ladyfingers about 1 ½ of the 7 ounce packages (Savoiardi style); 1 cup cold espresso or strong coffee; 1/2 cup coffee flavored Liqueur optional; 1 ounce unsweetened cocoa for dusting

Instructions:

Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-colored.  Allow to cool briefly before mixing in mascarpone.

Add room temperature mascarpone to whipped yolks, mix until well combined.

In a separate bowl, using an electric mixer whip cream to stiff peaks (hand mixer or stand mixer is fine)

Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is.  Take it out of the refrigerator as you gather ingredients to make the recipe.

Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!

Arrange the ladyfingers in the bottom of a 22cm square baking dish (or container similarly sized)

Spoon half the mascarpone cream filling over the ladyfingers. Repeat process with another layer of ladyfingers  Add another layer of tiramisu cream

Refrigerate at least 4 hours. Overnight is best. Dust with cocoa before serving.

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

Fermented Pineapple Sambal

Thanks for this link Kat!

https://www.cornersmith.com.au/blogs/recipes/fermented-pineapple-sambal?utm_medium=email&utm_campaign=Fermenting%20projects%20%20new%20equipment%20books%20and%20recipes&utm_content=Fermenting%20projects%20%20new%20equipment%20books%20and%20recipes+CID_2d097e4e7687d1eee286a48b3d914784&utm_source=Email%20Marketing%20CM&utm_term=SEE%20RECIPE

“Fermented fruit sambals and chutneys are a specialty of Southern Asia, they are therefore well suited to the Australian climate where things ferment fast! Make tacos more interesting, serve alongside baked fish or a fiery vegetarian curry” the website  

Makes 600ml

Ingredients: 1 kg pineapple, about 1 medium sized pineapple; 2 limes juiced and zested; 1 tablespoon grated ginger; 1 long red chilli finely sliced; 1/3 tablespoon crushed coriander seeds; 2 teaspoons salt

Method: Peel the pineapple. Cut into 2 cm cubes, including the core and place in a bowl.

Juice and zest lime adding both to the bowl of pineapple. Add salt, coriander seeds and chilli. Mix well and gently squeeze all the ingredients together with your hands, your looking to combine and create plenty of juices.

Pack sambal into clean jars, leaving 1 cm head space, making sure it is well covered with juices.

Wipe the rim of the jar with a clean cloth or paper towel and seal.

Let the jar sit at room temperature (out of direct sunlight) for 2-4 days. Over this time the fruit will ferment, become a bit bubbly and create delicious sour zesty flavours.

Fruit ferments quickly so keep an eye on your sambal, tasting it every day, until you are happy with the tangy fermented flavour.

Refrigerate once your sambal is ready. It will last for up to 3 months in the fridge.

Pineapple Danish

The following recipe was adapted from: https://www.greatgrubdelicioustreats.com/pineapple-cream-cheese-danish/

Makes 8 (or you could make 2 large ones)

Ingredients: 2 X puff pastry sheets (I used gluten free)

Pineapple cream cheese filling: 1/2 fresh pineapple, crush in a blender, strain through a sieve keeping the juice and the pulp separate; 130g cream cheese (I used lactose free) room temperature; 1/4 cup sugar; 1 egg yolk;1/4 tsp vanilla

Pineapple drizzle: 1 cup icing sugar; 2 tsp pineapple juice

Instructions:

For the pineapple cream cheese filling:

In a small mixing bowl, beat cream cheese until fluffy, about 2-3 minutes. Add sugar, egg yolk, vanilla, pineapple juice and beat for an additional 2 minutes.

Pastry: Cut each of the sheets of puff pastry into 4 squares

Place squares on an ungreased baking sheet. Spread 3 tspns cream cheese mixture into the centre of each square. Add 4 tspns drained crushed pineapple on top of cream cheese mixture.

Fold the tips of the squares into the centre one at a time gently pressing together into a parcel. Squeeze closed the corners and splash with a little milk evenly over the surface of each parcel.

Bake for approximately 20 minutes. Remove from oven, let cool for about 10-15 minutes.

Pineapple glaze:

Mix together ½ cup icing sugar and pineapple juice (a little at a time until you get a runny but firm consistency) and stir until combined. You can drink any remaining juice! Drizzle glaze over pastry parcels.

Merilyn's latest cocktail sensation: The French Martini

Thanks Merilyn, don't be surprised if I turn up at your door with a crate of various alcoholic ingredients one day!! Anne

“Look, if you bring all the cocktail ingredients to my house* like Amy did, you know I'm gonna drink it. This was a combination that sounded odd at first - vodka, chambord, pineapple juice - but it actually turned out super lovely. Look at that head! Sweet and delicious.” Merilyn

Chicken manchamanteles with fried pineapple

 https://taste.co.za/recipes/chicken-manchamanteles/

Chicken manchamanteles

Serves 6

INGREDIENTS

4 dried red chillies, deseeded; 1 medium onion, peeled and halved; 3 cloves garlic, peeled; 1 stick cinnamon; 4 cloves; 4 black peppercorns; 1 tblsp blanched almonds; 3 tblsp sunflower oil; 3 large ripe tomatoes; ½ tsp dried oregano; ½ tsp dried thyme; sea salt and freshly ground black pepper; 1 chicken (about 1.5kg), cut into portions; 1½ cups water; 1 tsp salt; a few sprigs of parsley; 500g peeled and cubed sweet potato; 1 tblsp butter; 1 small pineapple, peeled and cubed; fresh coriander leaves, for garnishing; soft warm flour tortillas, for serving; 2 firm bananas, sliced

COOKING INSTRUCTIONS

To bring out their flavour, first toast the *chillies in a heated cast-iron pan. Press lightly for a minute or two, until they begin to change colour, taking care not to burn them.

Cover with hot water and leave to soak for 20 minutes, then drain and chop roughly.

In the same way, roast the peeled onion and garlic in a cast-iron pan until charred on the outside, then chop roughly.

Pan-roast the cinnamon, cloves, peppercorns and almonds, stirring to prevent catching. First crush the cinnamon stick, then blend or process all the roasted ingredients with the drained chillies.

Stir-fry the mixture in 15ml (1T) heated oil for 4 or 5 minutes, until fragrant.

Pan-roast the tomatoes in the same way or slide under a hot grill until charred. As soon as they are cool enough to handle, slip off the skins and chop roughly.

Blend or process the tomato, then stir into the chilli mixture with the dried herbs and cook briskly for about 10 minutes, stirring all the time. Season lightly with salt.

Heat the remaining 30ml (2T) oil in a heavy casserole. Add the chicken, in batches, and fry until lightly browned. Return to the casserole. Add the water, salt and parsley, and bring to a bubble.

Reduce the heat, cover and simmer for about 10 minutes. Add the chilli sauce and sweet potato, and cook for 30 minutes or until the chicken and potato are very tender. Check seasoning.

Heat the butter then fry the banana and pineapple pieces until lightly browned and starting to catch. Spoon over the chicken. Sprinkle generously with coriander leaves.

Serve with warm flour tortillas for mopping up the sauce.

Pineapple and Avocado Macarons

These melt in your mouth macarons are a combo between two recipes I came across - Pineapple and Avocado Macaroon Filling in “Poh's Kitchen: My cooking adventures” Poh Ling Yeow 2010 Australia and the Chocolate Macarons in https://www.bestrecipes.com.au/recipes/chocolate-macarons-recipe/946qcnd9

The following is what I did. You could add a touch of food colouring to the macaron mix ie yellow or green for an added pineapple effect but I thought I’d be subtle (for a change)

Macarons:

Ingredients: 3 egg whites; 1/4 cup caster sugar; 1 1/4 cups icing sugar; 3/4 cup ground almonds

Method: Preheat the oven to 130°C or 110°C fan-forced, line oven trays with baking paper.

Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add caster sugar, beat for approximately 10 minutes until sugar dissolves.

Transfer the mixture to a larger bowl, fold in sifted icing sugar and sifted ground almonds.

Spoon mixture into piping bag and pipe 4 cm rounds onto baking tray 3 cm apart. Tap trays so macarons spread slightly. Stand for 30 minutes.

Bake for approximately 20 minutes until set to the touch. Dry, but not brown. Cool on trays.

White chocolate, pineapple and avocado ganache filling:

Ingredients: 1/4 cup cream; 150 g white chocolate finely chopped; ¼  small pineapple, finely chopped; ½ ripe avocado, diced; 75g caster sugar; ½ tsp vanilla essence; ¼ tsp ground black pepper

White chocolate ganache: Bring cream to the boil in a small saucepan, remove from heat and add chocolate, stir until smooth. Stand at room temperature until a spreadable consistency.

Pineapple and avocado coulis: Place pineapple, avocado, caster sugar, vanilla essence and black pepper in a saucepan and heat for 5 minutes or until softened. Place in a blender or food processor and blend until smooth. Push through a sieve and discard any pulp. Chill.

When both mixes are at the desired temperature, stir together until well combined. Dollop a generous amount of filling onto the flat side of a macaron, sandwich together with another and press lightly together.

Keep refrigerated.

                                

 

Pineapple and strawberries

https://www.glutenfreepalate.com/strawberry-pineapple-smoothie/

STRAWBERRY PINEAPPLE SMOOTHIE

“Start your day off right with a great tasting, and naturally healthy Strawberry Pineapple Smoothie.” YIELD: 2 SMOOTHIES

INGREDIENTS

8 oz. vanilla almond milk (or regular milk, or orange juice)

2 cups frozen strawberries

2 cups fresh pineapple chunks (canned is fine)

INSTRUCTIONS

Place almond milk (or milk), strawberries, and pineapple in a blender and blend until smooth.

If desired, add in one or more ad-ins listed above and pulse until combined.

Spoon into two 12 -16oz. glasses.

Pineapple puff pastry flowers

Thanks for this link Leila, unusual and delicious!!!   

Pineapple flowers

https://video.cookist.com/video/an/Wq1DWOSwbLk-eZi1

Credit:  https://www.instagram.com/lezzet.kareleri/

Ingredients:  Puff pastry; pineapple (slices) ; 1 egg yolk; cinnamon; icing sugar

Directions:

Cut the puff pastry and roll it around the pineapple slices. Spread the egg yolk and add cinnamon. Bake at 356°F (180°) for 25 minutes. Finally cover with the icing sugar. 

Lady Flo's pineapple desserts

Lady Flo Bjelke-Petersen’s Classic Country Collection: Over 500 recipes and handy hints for classic Australian fare,1996 

Pineapple Pudding

2 tblspn sugar; 2 tblspn plain flour; ½ cup pineapple juice; ½ cup milk; 2 eggs, separated; 4 tblspn sugar; 400g pineapple pieces, fresh or canned

Melt butter in a saucepan, stir in flour smoothly, cook for one minute. Add juice and milk. Continue to cook until mixture boils and thickens. Stir in egg yolks and half of the sugar. Put pineapple pieces in pie dish and cover with mixture. Whisk egg whites to a stiff froth, stir in sugar. Pile meringue over pineapple mixture.

Bake in a moderate oven 180°-200°C until firmly set and light golden brown. Serve hot or cold with custard or cream.

Pineapple Rice

“A beautiful dessert served hot or cold with cream” Lady Flo

1 cup rice; 1 level tsp salt; 1 x 440g tin crushed pineapple; 1 cup brown sugar; 2 eggs, lightly beaten

Bring rice, salt and 1 ½ cups water to boil in saucepan. Cover lightly and cook over low heat, without boiling, until rice is tender and water is absorbed. Combine rice with rest of ingredients and put into a greased ovenproof dish. 

Bake in a moderate oven 180°-200°C approximately 30 minutes.

Lady Flo’s famous pumpkin scone recipe appears in this straightforward, uncomplicated book of basic, delicious recipes.

Along with some very handy hints, including how to milk the house cow, clean a ceiling that has been blackened by smoke and remove marks from onyx with powdered cuttlefish mixed into a paste with methylated spirits. She offers good advice on what to do if your chimney catches fire, and how to prevent your fishhooks from rusting, Anne.

My personal favourite of her comments is in the chapter on etiquette: “A good restaurant will only have prices on the menus supplied to the men.”