4-ingredient no-mix pineapple pudding

https://www.taste.com.au/recipes/4-ingredient-no-mix-pineapple-pudding/

450g can crushed pineapple, undrained; 320g can sweetened condensed coconut milk 340g packet vanilla cake mix; 125g unsalted butter, cut into 12 slices

Preheat oven to 180°C/160°C fan forced. Grease and line a 5cm-deep, 20cm square baking dish.

Pour pineapple over base of prepared pan and level top. Drizzle over condensed milk and sprinkle with cake mix, using the back of a spoon to smooth the surface. Top with rows of butter. Bake for 40 minutes or until golden on top. Set aside in the dish until cooled completely. Serve.

Delicious with custard, Anne

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.

Asian layered rice salad with pineapple

https://www.taste.com.au/recipes/asian-layered-rice-salad-recipe/ijv38cbw?r=recipes/x09u7yop

8 servings

2 x 250g packets microwave black rice; 1 small pineapple, peeled, quartered, cored; 3 baby pak choy, shredded; 1 red onion, thinly sliced; 1 carrot, cut into thin matchsticks; 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced; 1/4 cup fried noodles; 1/4 cup salted peanuts, roughly chopped; 1/4 cup fresh coriander sprigs

Chilli and lime dressing: 1 small red chilli, finely chopped; 1/4 cup lime juice, plus extra lime cheeks to serve; 2 tbsp fish sauce; 1 1/2 tbsp raw sugar

Step 1   Heat rice following packet directions. Spread out onto a large baking tray. Set aside for 10 minutes to cool.

Step 2   Meanwhile, make chilli and lime dressing: Combine all ingredients in a small bowl.

Step 3   Evenly spoon rice over base of a 3.5-litre-capacity flat-based glass serving bowl. Drizzle with 1 tablespoon dressing. Cut pineapple into 1cm-thick slices. Top rice with an even layer of pak choy. Drizzle with 1 tablespoon remaining dressing. Layer half the pineapple over top. Continue layering with onion, carrot, cucumber and remaining pineapple. Drizzle with remaining dressing.

Step 4   Sprinkle with noodles, peanuts and coriander. Serve.

Seasons Greetings!

SEASONS GREETINGS

 

Have a Sweet Pineapple Christmas

Thank you for these delicious Haig pineapple chocolates Yuka!!

I made two versions of this sweeeeeet slice, one with chopped red berry lollies instead of the ginger, and green and red m&ms for decoration. But the recipe below was easily my favourite! Anne

White Christmas slice

450g white chocolate, chopped; 3 cups rice bubbles; 80g almonds, toasted; 140g chopped crystallised ginger; 1 cup desiccated coconut; 1 tbsp yellow mini m&m's; 1 tblsp crushed pineapple candy (if you can get it); 3 tsp Christmas (or silver) cachous

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.

Place white chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds or until melted and smooth, stirring with a metal spoon every 30 seconds. Cool 10 minutes.

Add rice bubbles, almonds, ginger and coconut. Stir until well combined. Spoon mixture into prepared pan, pressing with the back of a large spoon to compact. Sprinkle with m&m’s, crushed pineapple candy and cachous. Refrigerate for 4 hours or until set.

Remove slice from fridge. Stand 5 minutes. Using a hot knife, cut into bars. Serve.

 

Pineapple Crème Brûlée

French Classic: Crème Brûlée from tastyfeedsdaily on instagram

1 pineapple, halved and cut into cubes (save the two emptied rinds for serving); 400 ml thickened cream or coconut cream; 2 egg yolks; 2 tbsp cornstarch; 3 tablespoons sugar; 1 shot rum; Extra 4 tsp sugar for the brûlée top

Blend the pineapple flesh, cream, egg yolks, sugar, cornstarch and rum together until smooth. Strain.

Pour the blended mixture into a saucepan and cook over low heat. Stir constantly until the mixture thickens and turns into a thick creamy consistency. Cool.

Pour the cooled cream mixture into the empty pineapple and refrigerate for 4h or overnight to set.

Sprinkle sugar on top and use a torch to caramelise!

Pineapple Honey Ferment

                         A delicious refreshing drink created with pineapple, honey and soda!              

With a little bit of added sparkle!

Into a jar - combine equal amounts grated pineapple and honey. 

Fill the space with a small plastic bag of water. 

Seal the jar and leave for 2 weeks.

Open the jar, remove and discard the bag, and refrigerate.

Add a teaspoon of pineapple honey ferment to soda or use as a dessert topping, Anne.

                                                         

Charred pineapple!!

Oh this was delicious. 

So many people sent us the online video of this little treat that we had to have a go and I highly recommend it - you can work out the process from these photos of Masterchef Rob at work! Anne

Baste with melted butter, cinnamon and brown sugar mix 

- some people add rum . . . but we were having a late breakfast . . .

Pineapple Kale Smoothie

Adapted from https://www.wellplated.com/kale-pineapple-smoothie/

Ingredients for 2 servings

2 cups lightly packed chopped kale leaves stems removed; 3/4 cup unsweetened vanilla almond milk or any milk you like; 1 frozen medium banana cut into chunks; 1/4 cup plain non-fat Greek yogurt; 1/4 cup frozen pineapple pieces; 2 tablespoons peanut butter creamy or crunchy; 1 to 3 teaspoons honey to taste

Instructions

Place all ingredients (kale, almond milk, banana, yogurt, pineapple, peanut butter, and honey) in a blender in the order listed.

Blend until smooth. Add more milk as needed to reach desired consistency. Enjoy immediately.

Air fryer pineapple frangipane tart

Air Fryer Pineapple

Ingredients: Sliced pineapple from approx. ½ small pineapple; 1 tablespoon vegan butter or margarine melted; 2 tablespoons maple syrup; 1 teaspoon cinnamon

Instructions: Peel, core and slice your pineapple and place in a mixing bowl.

Combine the melted butter, maple syrup and cinnamon in a small bowl, then pour it over your pineapple slices. Mix gently to even coat the slices.

Then place them in a single layer (slightly overlapping is fine) in your fryer basket and air fry at 380°F/190°C for 12-15 minutes, or until caramelized. Flip the pineapple once at the halfway point.

Enjoy warm or cold, as a side dish or dessert. 

OR in a frangipane tart!

Frangipane

Ingredients: 100g butter, softened; 1/2 cup (100g) caster sugar; 1 egg; 1 egg yolk; 1 cup (100g) almond meal; 1/4 cup (40g) plain flour

Instructions: To make the frangipane, use an electric mixer to beat the butter and caster sugar until pale and creamy. Add the egg and egg yolk and beat until just combined. Add the almond meal and flour and stir with a wooden spoon to combine. Spoon mixture into the prepared pastry case and use the back of a spoon to smooth the surface. Arrange the nectarines over the frangipane. Sprinkle with caster sugar.

Bake in oven for 30 minutes or until frangipane is set. Remove from oven and set aside in pan to cool completely.

Sparkling pineapple & lime mocktail

Adapted from https://www.bbcgoodfood.com/recipes/shine-light by Miriam Nice

   

Ingredients:

1 tsp clear honey; edible gold glitter; small bunch coriander leaves; juice 1 lime; 750ml pineapple juice; a handful of ice; 400ml tonic water (I used soda water)

Method:

STEP 1

Dip a pastry brush in the honey and paint a line down one side of 4 tumblers. Sprinkle some edible gold glitter over the honey, dust off any excess, then put the glasses in the fridge.

STEP 2

Chop the coriander leaves and place in a cocktail shaker with the lime juice, 100ml pineapple juice and a handful of ice. Shake together until the outside of the shaker feels cold. Strain into the glasses, add extra ice cubes and divide 650ml pineapple juice and the tonic water between the glasses.

How would you like your tea? With chilli pineapple please.

Lemon Tea with Chilli Pineapple    

Adapted from https://feastforfreedom.org.au/cms/lemon-tea-with-chilli-pineapple Manel’s Malaysian-Indian Recipes

Ingredients:

Tea - 2 ½ tblspn black loose leaf tea; 1.25lt water; 5 lemons, quartered; 2 ½ tblspn white sugar

Pineapple – 1 pineapple, peeled, halved and cut into 1 cm slices; white sugar; salt; chilli powder

Method:

Tea – In a pot, bring all the water to the boil. Remove from heat and add the tea leaves, sugar and lemon.

Allow to infuse for 3-5 minutes

Strain through a sieve and your tea is now ready to serve

Pineapple – Arrange pineapple slices on a plate. Sprinkle a little sugar, salt and chilli over each slice.

Pineapple, bacon, egg and cheese cups

My well used muffin tray was very handy for this experiment - to lightly fried bacon pieces add an egg, a piece of canned pineapple, salt and pepper, a sprinkling of shredded cheese and bake for about 5 minutes. Garnish with some tiny basil leaves or some parsley 

if you have it, yum, Anne

Pineapple Curd Tart

Thanks for these photos and recipe Marie R! It looks delicious!

https://www.woolworths.com.au/shop/recipes/pineapple-curd-tart

Ingredients for 10 servings

250g gingernut biscuits, broken; 250g butter, chopped; 1/3 cup moist coconut flakes; 2 free range eggs; 3  egg yolks; 1 1/2 cups caster sugar 1 and 1 half cups caster sugar; 2 tbs cornflour; 3/4 cup pineapple juice; 1 1/3 cups thickened cream; 1/2 pineapple, cut in half, sliced; 2/3 cup sour cream

Method

Place biscuits and 2 tbs coconut in a food processor. Process until crushed. Melt 125g butter, and add to biscuits. Process until combined. Press mixture over base and side of a 11x33cm (base) loose-based rectangular fluted tart pan. Chill for 15 minutes.

Place remaining butter, eggs, egg yolks and 3/4 cup sugar in a large heatproof bowl. Whisk cornflour with 1/2 cup pineapple juice. Add to butter mixture. Place the bowl over a saucepan of simmering water. Cook, whisking, for 10-15 minutes or until thickened and curd coats the back of a spoon. Spoon curd into biscuit shell. Smooth. Chill for 30 minutes.

Meanwhile, place remaining sugar in a large non-stick frying pan with remaining juice. Stir over low heat for 2 minutes or until sugar dissolves. Add pineapple. Increase heat. Boil for 5 minutes or until golden. Cool. Transfer pineapple to a sheet of baking paper.

Using an electric mixer, beat cream and sour cream in a large bowl until stiff peaks start to form. Toast remaining coconut. Serve tart topped with cream, caramelised pineapple, toasted coconut and caramel syrup.