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½ cup carrot, peeled and chopped; 1 banana, peeled
and chopped; ½ cup orange juice; ½ cup pineapple chunks, peeled
and chopped; 1 tblsp maple syrup; 1 cup almond milk (or milk of your choice);
ice cubes
Combine ingredients in a blender and mix until smooth.
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Cooking for a crowd, Parties for 25 people, Australian Women’s Weekly, October 20, 1971.
Desserts for a happy ending: Pineapple cheese slice
Crumb crust: 6oz plain sweet biscuits; 3 oz butter or
substitute
Filling: 8oz packaged cream cheese;14 oz can condensed milk;
1 dessertspoon gelatine; 15oz can crushed pineapple; 1/3 cup lemon juice
Crumb crust: Crush biscuits, combine biscuit crumbs and
melted butter, blend well. Press over base of greased 7” x 11” lamington tin. Lined
with aluminium foil, with foil coming up over the edges, to make it easier to
remove slice from tin. Refrigerate until set.
Filling: Cream together cheese and condensed milk until
light and smooth. Drain pineapple. Sprinkle gelatine into pineapple juice, stir
over low heat until dissolved, cool. Add pineapple juice and lemon juice to
cheese mixture, beat well. Stir in drained pineapple. Pour on to prepared crumb
crust. Refrigerate until set.
Make 3 of these quantities to serve 25.
For the crumb crust I used ginger nut biscuits,
and as you can see I adapted the recipe to fill individual glasses, Anne
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Adapted from https://unevieenchantee.com/
2 C peeled and chopped watermelon; 4 C peeled fresh pineapple;
2 peeled mangoes; 1 peeled dragonfruit; 4 oranges; sugar; 1 envelope pectin
Place a small plate in the freezer. Sterilize jars and
lids.
Prepare the fruit: Place watermelon in a blender and puree.
Coarsely chop pineapple, mango and dragonfruit. Zest the orange, then peel and
coarsely chop the fruit.
Place all of the fruit in a large pan and cook on medium
until the fruit is softened. It will take about twenty minutes, depending upon
how much heat you use.
Put the cooked fruit in a food processor and process until
there are no large chunks remaining. Don’t overprocess, though, as you want to
keep some texture.
Measure the fruit and add 3/4 as much sugar as you have
fruit. For example, if you have 4 cups of fruit, add 3 cups of sugar.
Place the fruit and sugar back in the large pan and cook
over medium heat, stirring, until it comes to a full boil. Add the pectin and
stir constantly until it returns to a full boil. Continue stirring for one minute.
Remove the pan from the heat. Spoon a little of the jam
onto the plate that has been in the freezer. Return to the freezer for two
minutes. The jam should appear thickened and should wrinkle when you touch the
surface.
If the jam does not seem thick enough, return it to the
heat and boil for another couple of minutes. Repeat the freezer test.
The thickened jam is ready to be placed into the sterilized
containers. Leave the filled jars undisturbed for 12-24 hours.
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Adapted from Food Lovers facebook page
Serves 4
1 square frozen puff pastry; 1 cup crushed pineapple,
drained; 2 tblsp shredded coconut; 1/2 cup cream cheese, softened; 2 tblsp icing
sugar; 1 tsp vanilla extract; 1 tblsp milk
Preheat the oven to 190°C. Line a baking sheet with
parchment paper.
In a medium bowl combine the cream cheese, icing sugar and
vanilla extract. Mix until smooth and well blended.
Lay a square of defrosted puff pastry onto the parchment
paper. Cut lines along the sides of the
square as per the photograph leaving an area in the centre for the filling.
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Top the cream cheese mixture with the crushed pineapple and shredded coconut.
Fold the cut pieces over the filling, alternating sides to
create a braid effect, as per photograph.
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Brush the milk over the top of the braid.
Bake for 20-25 minutes or until golden brown. Remove from
the oven and let cool slightly before slicing.
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