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.