A delightful children's storybook with an all-star heroine "Pineapple Princess" 

written & illustrated by Sabina Hahn !

Easy cake mix pineapple cake

https://www.taste.com.au/recipes/easy-pineapple-cake-cake-mix-recipe/3syjdkqg

Cake: 340g pkt golden butter cake mix; 2 eggs, lightly whisked; 60g butter, at room temperature; 125ml (1/2 cup) sweetened condensed coconut milk; 440g can crushed pineapple in juice, drained

Finely grated lime rind, to decorate

Coconut cream frosting: 400g can coconut cream, chilled overnight: 2 tbsp sweetened condensed coconut milk; 2 tsp fresh lime juice

Step 1    Preheat oven to 180C/160C fan forced. Grease a 20cm square cake pan. Line base and sides with baking paper.

Step 2    Use electric beaters to beat the cake mix, eggs , butter and condensed milk in a bowl for 2 minutes or until pale and creamy. Add the pineapple and stir until well combined. Spoon mixture into the prepared pan. Smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan 5 minutes before transferring to a wire cake rack to cool completely.

Step 3    To make the coconut cream frosting, use a spoon to transfer the coconut cream solids from the top of the can to a large bowl. (Save the liquid for another use). Add condensed milk and lime juice . Use electric beaters to beat until softened and combined. Whisk for a further 2 minutes until pale and creamy.

Step 4    Spread the top of the cake with the frosting. Place in the fridge for 30 minutes or until firm. Sprinkle with lime rind to serve.

Sweet pineapple

We have a new lolly shop in our town (Dungog NSW) and guess what?

There are pineapple products on sale! Lollies and drinks.

These are great crushed and sprinkled on cake icing.

                                                           

                                                     Pineapple and grapefruit soda

Pineapple & Green Chilli Chutney

Thanks for the link Leila.

https://www.ruchikrandhap.com/pineapple-green-chilli-chutney/#recipe

“Pineapple & green chilli chutney is a sweet, spicy & tangy condiment that can be enjoyed as a spread for bread or chapathis, a dip for chips, served with rice or added to marinades” Shireen Sequeira

Ingredients:

250 grams (1-1/2 cups) finely chopped fresh pineapple rings (about 5 medium sized rings) * see notes; 3/4 cup white granulated sugar (adjust according to the sweetness of the pineapple); 1/2 medium sized onion finely chopped; 1-2 green chillies, minced (deseed to reduce spice); 1 level teaspoon of finely minced or grated ginger; 3-4 cloves; 1/2 inch stick of cinnamon or cassia bark; a few strands of saffron, add more if you want some colour; 1/2 cup water (approx) * see notes; 2-3 drops lime juice; a pinch of lime zest; 1 teaspoon vegetable oil; a tiny pinch of salt

Instructions:

Finely chop the pineapple rings (as chunky as you want your chutney to be) and keep aside.

Heat oil in non stick pan/kadhai and lightly saute the chopped onions until the raw smell vanishes - about 2-3 minutes. Take care to see that they don't turn brown.

Add the rest of the ingredients except the sugar - pineapple chunks, chillies, ginger, cloves, cinnamon, saffron, salt and the water and bring the mixture to a boil. Reduce heat and simmer for 5-7 minutes stirring every now and then.

When the pineapple pieces appear to have softened a bit, add the sugar and the salt and mix well. Cook on a medium low heat for approx 8-10 minutes until the mixture begins to leave the sides of the pan but is still has some liquid (not watery but more like thin sugar syrup with some stickiness). Do a quick taste check and adjust the sugar and pinch of salt to balance the flavours. Add the drops of lime juice and zest, mix well. By now the mixture would be frothing (tiny bubbles begin to appear) - Do not over cook after this point

Remove the pan from the heat and let it cool for a minute. Then spoon the mixture into clean, dry glass jars and leave the lids unfastened. Let the chutney cool down completely before fastening the lids. Refrigerate for a longer shelf life.

Serve as a dip to grilled chicken or as a spread on chapathis or bread.

Notes:  "I prepared this with fresh pineapple that was not too sweet. If you are using canned pineapple then use the one stored in unsweetened juice. Reserve the juice and use instead of the water. Adjust sugar accordingly" Shireen Sequeira

Glamour Girl Salad (with pineapple)

From @70sdinnerparty on Instagram

Glamour Girl Salad contributed by Mrs Mark Abilgaard

4 halves Barlett pears; 4 half slices pineapple; 4 small white candles; 8 small round peanuts; ¼ lb cheese; 1 maraschino cherry (I used a cherry tomato); cinnamon red hots (I used cinnamon powder); fruit mayonnaise dressing; 4 lettuce leaves

Place pear in centre of lettuce leaf for girl’s face. Use small peanuts for eyes and strip of cherry for mouth. Tint cheeks with cinnamon candy. Place candle in corner of mouth for cigarette and ½ pineapple ring around chin (small end of pear) for collar. Then put mayonnaise around top of head for hair and grate cheese over the mayonnaise, being careful not to get it on face. Light cigarette and serve at once. Serves 4.

What a great do-it-yourself salad idea for a children's birthday party!!!! Perhaps without the cigarette references!!! Anne 

Advertisement from the 1960s

Such deliciousness from the past!

Pineapple Charlotte

85g pkt pineapple jelly crystals; 250ml (1 cup) boiling water; 300g pkt Savoiardi (sponge finger biscuits); 750ml (3 cups) thickened cream; 130g (1/2 cup) lemon curd – I used the Monkey Butter I made recently (recipe about 3 blog posts back) Anne

Place the jelly crystals in a heatproof bowl. Pour over boiling water. Stir to dissolve the crystals. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled.

Meanwhile, line the base of a 20cm springform pan with baking paper. Trim 13 biscuits so they reach 1cm over the rim of the pan (reserve offcuts). Place trimmed biscuits, side by side, around the edge of the pan to fit snuggly. Arrange remaining biscuits and some of the offcuts over the base of the pan to cover.

Use electric beaters to beat 450ml (1 3/4 cups) cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not over beat).

Spread half the lemon cream mixture over the biscuit base. Top with half the lemon curd. Use a skewer to create a swirled effect. Top with remaining lemon cream mixture. Place in the fridge for 6 hours, or overnight, until set.

Carefully remove the charlotte from pan and transfer to a serving plate. Use electric beaters to beat the remaining cream in a large bowl until soft peaks form. Use a piping bag fitted with a 2.5cm star nozzle to pipe cream over the top of charlotte and drizzle with the remaining lemon curd.

Use a hot knife to cut into wedges to serve.

Sweet and sour capsicum, pineapple and basil side dish

The Urban Cook: cooking and eating for a sustainable future, Mark Jensen 2011 Sydney

6 serves

1 large green capsicum (pepper); 1 large red capsicum (pepper); 1 onion; 200g (7oz) peeled pineapple; 2 large tomatoes; 1 celery stalk; 2 tblsp vegetable oil;1 garlic clove crushed; 100g (3 ½ oz) honey; 2 tblsp sugar; 100ml (3½ fl oz) rice vinegar; 1 large handful basil leaves

Dice the capsicum, onion, pineapple and tomatoes into 1cm (1/2 inch) square pieces. Finely slice the celery on the diagonal.

Heat a wok or large frying pan over medium heat and add the oil. When the oil is hot but not smoking, add the onion and fry for 2 minutes. Add the garlic and capsicum and fry until the vegetables just start to soften and colour slightly. Add the pineapple, tomato and celery, then add the honey, sugar and vinegar. Cook for 5 minutes stirring occasionally. Stir in the basil, then season with sea salt and freshly ground black pepper.

Due to food sensitivities our household doesn’t cook with onion and garlic. I think I should have added a tsp of grated ginger instead. But, it was still delicious served with quiche and a green salad, Anne.

 

Pineapple Sago Delight

2 tblsp sago soaked overnight. Pour water off next day and add juice of 1X 425g can Golden Circle pineapple pieces and add 1 tblsp golden syrup. Boil on the stove top until the sago is transparent. When sago is cooked, add pineapple pieces, cook a few minutes more.

Serve hot with cream.

Monkey Butter!

 https://12tomatoes.com/monkey-butter/                                                                                        Thanks for the link Leila!

Monkey butter

1 (20 oz.) can crushed pineapple, with juices; 2 3/4 cups white sugar; 4-5 ripe bananas, thinly sliced; 1/4 cup ground coconut (see note below); 1/4 cup lemon juice

toast or ice cream, for serving; glass jars

Place sliced bananas in a large pot or Dutch oven over medium-high heat and top with sugar, pineapple (and juices), sugar, coconut and lemon juice, and bring to a boil.

Reduce heat to medium-low and, stirring frequently, cook until mixture is thickened and has reduced down. Banana slices will break down into pieces.

Mixture is ready when it coats the back of a spoon; remove from heat and transfer to glass jars. Let cool, then refrigerate until ready to use.

Note: If you cannot find ground coconut, unsweetened shredded coconut is your next best option. Flaked coconut will work as well, but will have a chunkier texture. I used shredded coconut, Anne

Hawaiian Meatloaf

https://www.tastesoflizzyt.com/hawaiian-meatloaf/ 

 Serves 8

Ingredients:

For the meatloaf:

70g/1 1/2 pounds ground chuck; 1/4 cup minced onion; 1 large egg; 1/2 cup dry bread crumbs; 1 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup chili sauce

For the topping:

1/4 cup crushed pineapple (drained); 1/4 cup chili sauce

Instructions:

Preheat the oven to 180°C/350°F. Spray a shallow baking dish (at least 7x11"). Make sure the baking dish has sides to catch juices.

In a bowl, combine the beef, onion, egg, breadcrumbs, salt, pepper and chili sauce. Mix until combined.

Shape the meat into a loaf and place into the prepared baking pan.

Bake for 55-60 minutes or until the internal temperature reaches 70°C/160ºF  

In a small bowl, mix together the crushed pineapple and chili sauce. Brush this sauce over the meatloaf and return to the oven for an additional 15 minutes.

Allow the meatloaf to rest 5 minutes before slicing and serving.

Pina Colada Cheesecakes with Lime Syrup

https://www.mckenziesfoods.com.au/recipe/pina-colada-cheesecakes-with-lime-syrup

Ingredients:

100g sweet biscuits; 1/4 cup McKenzie's Shredded Coconut; 40g butter, melted; 250g cream cheese, cubed and softened; 1/2 cup coconut cream; 1/4 cup caster sugar; 1/4 tsp finely grated lime rind; 1 tbs white rum; for serving McKenzie's Shaved Coconut (Dried); for serving Pineapple wedges and mint

Lime syrup: 1/4 cup caster sugar; 1/4 cup water; 1/2 tsp finely grated lime rind

Directions:

Place biscuits in a food processor and pulse until fine crumbs. Remove to a bowl and combine with coconut and butter. Mix well. Spoon between 6 serving glasses and chill.

Beat cream cheese, coconut cream, sugar and lime until smooth. Fold in rum and spoon between serving glasses, cover and chill.

For syrup, combine ingredients in a small saucepan. Bring to the boil, then reduce to a simmer and cook for 3-4 minutes until thickened slightly. Chill.

For serving: top the cheesecakes with some pineapple, shaved coconut, mint and a drizzle of lime syrup.

Pine Lime Curd

                                        

Thanks for this recipe Sharon, it is delicious https://www.australianeggs.org.au/recipes-and-cooking/pine-lime-curd

Ingredients:

1 x 432g tinned pineapple rings in juice; 3 egg yolks; 1 whole egg; ½ cup (110g) caster sugar; juice and zest of a lime; 125g chilled butter, diced

Method:

Place pineapple rings and juice into the bowl of a food processor. Process until smooth. Strain through a fine sieve and discard pulp (I kept the pulp and used it in a delicious pineapple, cucumber, lime and mint drink, Anne). Measure out ⅔ cup of the pineapple juice. 

Place egg yolks, egg and sugar into a saucepan and whisk until combined. Stir in ⅔ cup pineapple juice and 1 tbsp lime juice. Cook over medium-low heat, stirring for 2-3 minutes until sugar has dissolved and mixture begins to thicken. 

Reduce heat to low and gradually add butter, 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all the butter has been added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl and stir through lime zest. 

Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature then refrigerate until cold.

Chicken Chimichangas with Avocado Pineapple Salsa

Adapted from https://www.rockrecipes.com/pork-chimichangas/

Ingredients

For the Chimichangas:

4 flour tortillas, 20cm in diameter; 226g shredded cheese; 3 cups cooked chicken, very thinly sliced and roughly chopped; 2 roma tomatoes, de-seeded and diced small; 1 tsp chili flakes; 1/4 tsp cumin; 1 tbsp olive oil; 1/4 tsp black pepper; pinch salt; canola oil for frying

For the Avocado Pineapple Salsa:

1 ½ cups fresh golden pineapple, diced small; 1 tbsp lemon juice; 1 tbsp finely chopped jalapeño pepper; 1 tsp salt; ½ tsp coarse ground black pepper; 1 tsp ground cumin; 1 tbsp brown sugar; ¼ cup chopped fresh cilantro; ½ red pepper diced small; 1 large avocado diced

Instructions

To prepare the chimichangas:

Toss together the tomatoes, olive oil, chili flakes, cumin, salt and pepper. Add the chopped chicken and toss together well.

Place the cheese in the centre of the tortillas. Add 1/4 of the chicken mixture beside the cheese. Bring two opposite sides of the tortilla toward the centre, they don’t need to meet. Begin rolling from one of the ends, making sure that the seam is on the bottom of the chimichanga.

Heat oil to 160°C in a deep fryer and place the chimichangas seam side down in the basket. Lower into the hot oil and fry until golden brown. Serve with the Avocado Pineapple Salsa.

To prepare the salsa:

Toss all ingredients together well in a glass bowl.

Let stand for about 2 hours before serving, stirring occasionally.

Serve at room temperature.

Pineapple choc ice cream dessert

Thanks for the link to this easy dessert Leila! It all disappeared in one sitting! Anne

https://www.facebook.com/watch/?v=1450944298818557

Blend until smooth -  1X450g can pineapple slices

Beat with a mix master until fluffy - 1X395g can condensed milk (cooled first in the fridge)

Beat with mix master until thick - 200ml cream

Chop 150g chocolate bar of choice (I used caramel Kit Kat)

Stir - all ingredients together in a bowl, tip into a tray and freeze about 5 hours

and also for this simple recipe https://www.facebook.com/Recognizingg/videos/209477778709252/

Double pineapple jelly mix!!

Make up a packet of pineapple jelly and set until firm in a square dish. When set cut the jelly  into cubes. Scoop the cubes out of the dish and place them into a jelly mould. 

Make up another packet of pineapple jelly, froth the mix in a blender, add 1 cup of beaten cream, blend again until smooth.

Pour this mix on top of the  jelly cubes in the mould and set in the refrigerator for 3 hours.