Pineapple kick

Adapted from a Nutri Ninja recipe/instruction manual                                                                  (Thanks for the recipe Ky and Yuka, it has quite a bite!!), Anne

250g pineapple chunks; ½ small jalapeno pepper, seeds removed; 3cm piece fresh ginger, peeled; 1 lime, peeled, cut in half; 1 med navel orange, peeled, cut in quarters; 4 ice cubes

   Place all ingredients into a blender, pulp, enjoy.

And also, thank you Yuka and Ky for these yummy Taiwanese Pineapple Shortcakes!!

Vegan upside down pineapple cake

 

                                                       

1000 Vegetarian Recipes from around the world 2003, London

¼ cup vegan margarine, cut into small pieces, plus extra for greasing; 425g canned unsweetened pineapple pieces, drained, juice reserved; 4 tsp cornflour; ¼ cup brown sugar; ½ cup water; zest of 1 lemon

Sponge cake: 4 tablespoons sunflower oil; ½ cup brown sugar; 2/3 cup water; 1 ¼ cup plain flour; 2 tsp baking powder; 1 tsp ground cinnamon

Grease a deep 18cm cake pan with a little vegan margarine.

Mix the reserved pineapple juice with the cornflour to a smooth paste. Put the paste in a pan with the sugar, margarine and water and stir over low heat until the sugar has dissolved. Bring to a boil and simmer for 2-3 minutes until thickened. Let cool slightly.

To make the sponge cake heat the oil, sugar, and water in a pan until the sugar has dissolved. Sift the flour, baking powder, and ground cinnamon into a bowl. Pour in the cool sugar syrup and beat well to form a batter.

Place the pineapple pieces and lemon zest on the bottom of the prepared pan and pour over 4 tablespoons of the pineapple syrup. Spoon the sponge batter on top, levelling the surface.

Bake in a preheated oven 180˚C for 35-40 minutes until set and a toothpick inserted into the centre comes out clean. Invert onto a plate, let stand for 5 minutes, then remove the pan. Serve with the remaining syrup.

Pineapple green smoothies

The Green Smoothie Bible, Kristine Miles 2012

1 cup pineapple with core; 1 banana; 1½ cups water; 3 or 4 mint leaves - blend

1½ cups pineapple with core; 1 1/2 cups coconut water; a small sprig of fennel tops - blend

 

1 cup pineapple with core; ½ grapefruit; ½ avocado; 1 ½ cups water; a handful of chopped greens ie spinach, chard - blend

Green-a-colada: 1 cup pineapple pieces; 1 large ripe banana; 1 ½ cups spring water or coconut water; handful spinach; 5 mint leaves; juice of ½ lime; 1 pitted date; 1 tsp vanilla essence - blend

1 cup mango; 1 cup pineapple; 1 cup papaya; 1 1/2 cupscoconut water; 1cm fresh ginger; juice of 1 lemon or lime; handful of greens - blend

Pineapple & Cranberry Jell-O Salad

Adapted from Evelyn Lang’s recipe in 2015 “Joys of the Table: An anthology of culinary verse” edited by Sally Zakariya

1 pk raspberry jelly; ½ cup sugar; 2 cups boiling water; 1 small can crushed pineapple; juice 2 oranges; 1 chopped apple; 1 cup chopped cranberries

Mix sugar, jelly crystals & dissolve in boiling water. Add remaining ingredients & mix. Pour into jelly mould or serving dishes. Refrigerate & serve. 

Fruit loaf

“Everything I know about cooking I learned from the Country Women’s Association of NSW” Sydney 2018

1 cup cold tea; 1 cup sugar (brown or white); 1 cup mixed dried fruit (I used my favourite dried fruits - pineapple, dates, cranberries & sultanas, chopped) ; 2 cups self-raising flour, sifted

Soak together tea, sugar and fruit for 2 hours. Fold in sifted flour. Bake in a greased and lined cake tin in a moderate oven for 40-50 minutes.

Banana bread (with pineapple)

Makes 1 loaf, serves 6

1 ½ cups sifted plain flour; 1 cup sugar; 1 tsp baking powder; ½ tsp salt; 2 large ripe bananas; 1 egg; 4 tblsp butter, melted; ½ chopped dried or crystallised pineapple; 1 cup coarsely chopped walnuts; 1 tblsp butter, softened; ¼ cup chopped candied peel and ¼ cup walnut halves for topping

Sift the flour, sugar, baking powder and salt into a mixing bowl. Mash the bananas with a fork in another bowl, stir in the egg until well mixed, and stir in the melted butter. Add this mixture and the chopped walnuts and pineapple to the flour mixture and stir only until well blended.

Butter a 22 x 12cm loaf pan, spread the batter evenly in the pan, and sprinkle the top with the candied peel, some extra pineapple and walnut halves.

Bake in a preheated 180°C oven 45 minutes or until golden on top and a toothpick tester comes out clean.

Sweet and Sour Stir-Fry

                                                           

Adapted from “Clean Food: A seasonal guide to eating close to the source” Terry Walters 2007 USA

Serves 6

½ lb udon or soba noodles; 1-2 heads broccoli; 3 carrots, diced; 1 tblsp grapeseed oil; 3 garlic cloves, minced; 1 tblsp grated fresh ginger; 1 cup snow peas, ends trimmed and strings removed; 1 cup pineapple chunks; 2 tblsp brown rice vinegar; 2 tblsp mirin; 2 tblsp sesame oil; ¼ cup toasted sesame seeds

Cook noodles according to directions on package. Drain in colander & rinse thoroughly under cold water. Pace colander on a plate and refrigerate.

Preparing vegetables: Bring 2-3 cups water to boil. Cut broccoli into bite-sized pieces. Peel and discard tough outer stems and cut remaining stems into chunks. Place prepared carrots & broccoli in bowl, cover with boiling water and let sit 2 minutes. Drain, rinse with cold water and set aside.

Stir-frying: Heat wok or skillet over medium-high heat. Add grapeseed oil, garlic and ginger & cook 1 minute. If anything starts to stick, add 1 tblsp water. Add broccoli, carrots & snow peas, stir & cook 2-3 minutes. Add pineapple, 1 tblsp vinegar, 1 tblsp mirin and cook 1 minute longer. Remove vegetables from wok and set aside.

Pour remaining tablespoons of vinegar and mirin into empty wok. Fold in chilled noodles until evenly coated & heated through. Drizzle with 1 tblsp sesame oil. Transfer noodles to serving dish. Toss vegetables briefly in hot wok to reheat, drizzle with remaining tablespoons sesame oil & spoon vegetables over noodles. Top with sesame seeds and 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.

 

Sour cream pineapple slice

The Good Sams Cookbook: 150 years of perfecting recipes, Sisters of the Good Samaritan of the Order of Saint Benedict 2007 Strathfield NSW

Base: 1 pkt vanilla cake mix; 125g butter; 1 cup desiccated coconut

Stir coconut into dry cake mix. Add melted butter & combine thoroughly. Press into greased lamington tin. Bake for 20 mins at 170°C. remove from oven.

Topping: 400g tin pineapple; 200g light sour cream

Drain pineapple. Mix with sour cream & spread on hot base. Sprinkle with nutmeg & bake a further 20 mins.

Healthy pineapple smoothies

The Autoimmune Solution Cookbook, Amy Myers 2018 USA

Splash of sunshine

Serves 1

¼ pineapple, peeled, cored and chopped; 2 orange carrots; 1 sweet potato, chopped; 1”/3cm piece of fresh ginger

Juice combined ingredients. 

                                                          

Tropical green smoothie

1/2cup frozen pineapple cubes; ¼ cup frozen banana; ¼ cup frozen mango cubes; 1 cup packed fresh spinach leaves; ½ cup unsweetened coconut water; ¼ frozen avocado; 1 scoop vanilla protein powder

Blend combined ingredients.

Asian chicken, tomato and pineapple hotpot

The CSIRO Total Wellbeing Diet: Complete Recipe Collection 2015 Australia

Serves 4

2 stalks lemongrass, trimmed; ¼ cup (60ml) fish sauce; 1.25lt salt reduced chicken stock; 100g skinless chicken breast fillets, cut into 2cm pieces; 250g sugar snap peas, trimmed; ½ small ripe pineapple, peeled, cored and cut into 1.5cm pieces; 400g cherry tomatoes, halved; 200g bean sprouts; 2 spring onions, trimmed and thinly sliced on the diagonal; 1 red chilli, thinly sliced; ¼ cup (60ml) lime (or lemon) juice; 2 tblspn caster sugar or powdered sweetener; handful of mint and coriander (cilantro leaves optional)

1 Bruise the lemongrass stalks, then tie each in a knot. Place in a large saucepan, then add the fish sauce and chicken stock and bring to simmering point over low heat. Add the chicken and sugar snaps, then cook for 3 minutes.

2 Add the pineapple, tomato and bean sprouts, then cook for 4-5 minutes or until the sprouts have softened slightly and the chicken is cooked through. Stir in the spring onion, chilli, lime or lemon juice and sugar or sweetener, then divide among warmed large bowls. Top with herbs, if using, then serve.

Be sure to serve the delicious broth too.

Caramelised Pineapple Tart

Ed Halmagyi 2012 “The Food Clock: a year of cooking seasonally” Australia

Caramelised Pineapple Tart

Serves 6

165g (1/4 cup) caster sugar; 2 tsp softened unsalted butter; ½ pineapple, peeled; 2 sheets of frozen puff pastry, thawed; vanilla bean ice cream, to serve

1 Preheat the oven to 210°C

2 Put the sugar and butter in an ovenproof frying pan and set over moderate heat. Cook, stirring often, for 5 minutes until well caramelised. Remove from heat.

3 Slice the pineapple into 5mm thick pieces and remove the core. Arrange the pineapple slices decoratively on the caramel, then return to the heat and cook for 3 minutes.

4 Place the pastry sheets on top of one another and roll out to form a 25cm square. Trim off the corners to shape into a circle and drape over the pineapple. Tuck in the edge, then bake for 15 minutes or until the pastry has risen. Reduce the temperature to 170°C and  bake for a further 15 minutes until the pastry is crisp.

5 Invert the tart onto a plate, then cut into slices and serve with vanilla bean ice cream.

Grilled pineapple with lychee and ginger salad

“The CSIRO Total Wellbeing Diet: Complete Recipe Collection” CSIRO, Australia, intro. By Dr. Manny Noakes 2015

½ ripe pineapple, peeled; ¼ cup (60ml) white rum; vegetable oil spray; 16 fresh lychees, peeled, seeded and quartered; 1 X 1.5cm piece ginger, or to taste, peeled and cut into very fine strips; small handful mint leaves

Cut the pineapple in half lengthways, then cut out the hard core. Cut each half into slices about 5mm thick. (I cut mine into smaller pieces) Place in a shallow dish, pour over the rum, then cover and leave to stand for 1 hour. Drain well, reserving any liquid.

Heat a chargrill plate or large heavy-based frying pan over medium heat. Once hot spray with vegetable spray. Working in batches, cook the pineapple slices for 2-3 minutes on each side until golden

Meanwhile, combine the lychees, ginger and the reserved soaking liquid in a bowl and toss to combine well.

Divide the pineapple slices among plates, scatter over the lychee mixture and the mint leaves, drizzle with juices and serve.

Detox Pineapple

“Tonics & Teas:Traditional And Modern Remedies That Make You Feel Amazing” 2017 Rachel de Thample, UK

Tropical detox smoothie with pineapple

Serves 2

½ papaya (including the seeds); ¼ pineapple, peeled; 4 freshly ground cloves; 2 tblsp coconut oil; 2 tblsp desiccated coconut; 2 tblsp pumpkin seeds (soaked overnight if possible); 500ml coconut water

Blend the fruit (flesh and seeds) with the cloves, coconut oil, desiccated coconut, pumpkin seeds (drain first if you soaked overnight) and coconut water until as smooth as possible – it will be quite textured. Add a little more coconut water to thin if necessary. Drink straight away.

Pineapple and tempeh kebabs

Adapted from “Clean Food: A seasonal guide to eating close to the source” 

Terry Walters 2007 USA

Ingredients, makes 15:

2 X 225g package organic tamari and ginger tempeh, cut into squares; 1 green capsicum, cut into squares; ½ fresh pineapple, cut into triangles

Soak 15 wooden satay sticks in water 15 minutes before assembling kebabs. Place tempeh, capsicum and pineapple onto sticks. Spray lightly with oil and cook 3-4 minutes each side on a grill.

Fruit salad with orange flower syrup and mint

“From season to season: a year in recipes” by Sophie Dahl London 2011

1 kiwi, peeled and chopped; ½ a small pineapple, chopped into bite sized pieces; 1 ripe mango, chopped; the seeds of 1 pomegranate; ½ a papaya/pawpaw, deseeded and chopped; a handful of fresh mint

For the syrup: 2 tblspns water; 1 tblspn agave syrup or honey; 1 tsp orange flower water

First make the syrup in a small pan on a low to medium heat. Add the water, agave or honey and orange flower water and simmer, reducing for a few minutes until you have a syrup.

Leave to the side and cool. Put the chopped fruit on a bowl deserving of it. Chop the mint and add it to the mix, lastly pouring the cool syrup on top.