Pineapple porcupines!

Raw Energy Recipes, Leslie and Susannah Kenton 1985 London

Porcupine Pineapple Chunks

“A lovely idea for children’s parties.”

Cut a fresh pineapple into cubes and skewer on to cocktail sticks. Roll in clear honey and then coat with wheatgerm, sesame seeds or coconut.

Chill and serve.

Muesli scones with pineapple

Thanks to Vicky from Unusual Coleslaw for sharing this recipe, I think these scones would be best enjoyed with billy tea cooked at dawn over a campfire by the side of billabong, Anne

http://unusualcoleslaw.blogspot.com/

Muesli Scones  

1 cup SR flour; 1 cup Muesli; TONE skim milk; I added 1/3 cup chopped crystallised pineapple     

                                                                                                                    

Method: Mix dry ingredients and add sufficient milk to produce a scone dough. Heat lightly greased frypan to 175°C. Place spoonfuls of scone mix in pan, cover and reduce temperature to 150°C. Cook for about 10 minutes or until tops are smooth, not moist. Turn scones to brown the base. These are delicious served hot and require no additions. Served with fresh fruit, or fruit juice, Muesli Scones provide a quick and complete breakfast.

Muesli: 250g rolled oats; 250g wheat germ; 125g bran, unprocessed; 4 Tblsp buckwheat; 4 Tblsp sunflower seeds; 250g dried fruits I used some muesli I already had Method: Mix all together and store in air-tight containers.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.17.

Delicious hot with homemade Rosella jam.

Easy Pineapple Dessert

Thanks for another link to a pineapple sweet recipe Leila!!!

https://toprecipes.middleeastsector.com/easy-pineapple-dessert/

Ingredients:

1 can (20 oz.) Crushed Pineapple in Juice, undrained; 1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding; 1 cup thawed Whipped Topping

Instructions:

Mix pineapple and dry pudding mix. Gently stir in whipped topping. Refrigerate for an hour before serving.

Eat and drink from the Australian bush

Why you may ask is Mara from Coquun Restaurant in Maitland NSW sporting a native lemon aspen cordial? Where's the pineapple there? Well, it's all in the straw! Anne

Mara attentively looked after Ella and I at our Mother's Day lunch today at this fabulous eatery. The website describes Coquun as "a refined café, small bar, deli and bistro flavoured distinctly by the native food bowl. We’re establishing a meeting ground for people to enjoy what the hunter valley has to offer by carefully selecting and preparing an offering sourced predominately from local farms, wineries, breweries and distilleries.”

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.