A pineapple mocktail, a cocktail and a couple of tonics

The Lunchbox Book: Over 100 mix-and-match recipes to tempt your kids with – easy to make and great fun to eat, Emma-Lee Gow and Janet Smith 1988 London
 

Caribbean Quencher

Serves 2

300ml pineapple juicer; 150ml tropical fruit juice; 150ml mineral water; few slices lime

Mix all the ingredients together in a jug. Chill in the refrigerator until ready for transporting.

Packing and storage: Pour into vacuum flasks or lidded plastic beakers for transporting. Store in the refrigerator for up to 1 week.

 

 

 

Some of my wonderful family enjoying Marisa's special blend!

Nutrition Stripped - 100 Whole-food recipes made deliciously simple, McKel Hill 2016 USA

Garden Pineapple Drink

Serves 1

1 yellow bell pepper; 1 large carrot; ½ cup cubed fresh pineapple; 1cm piece fresh ginger, peeled; 3 to 4 fresh mint leaves; 1 large English (seedless) cucumber; 1 lemon, peeled

Using a juicer: Run the bell pepper, carrot, and pineapple through first, followed by the ginger and mint. Feed the cucumber and lemon through the juicer last to catch any remaining bits in the juicer. Enjoy immediately or store in an airtight glass container for up to 2 days or in the freezer for up to 4 days.

Nutrition tip: Pineapple contains a natural enzyme, bromelain, which is a powerful antioxidant that helps with inflammation, muscle relaxation, and digestion.

 

Immunity Tonic

Serves 2

2 cups filtered water; 3mm piece fresh ginger, peeled and minced; 3mm piece fresh turmeric, peeled and minced, or 1 tspn ground turmeric; ½ tspn cayenne pepper, or to taste; 1 tspn ground cinnamon; ½ tspn sea salt; 2 cups freshly juiced pineapple; juice of 4 lemons; 2 tblspn honey, or to taste; 1 tblspn raw apple cider vinegar (optional); 2 fresh mint leaves for garnish

In a medium saucepan, combine the water, ginger, turmeric, cayenne, cinnamon, and salt. Simmer for 30 minutes, then remove from the heat and add the pineapple juice, honey, and vinegar (if using). Serve warm, with each mug topped with a fresh mint leaf. Or cool and pour over ice to serve chilled

 

http://www.yummly.com/recipe/external/Pineapple-ginger-champagne-cocktail-1775593

Pineapple-ginger-champagne-cocktail

Author: Eva Felis

Serves: 2

This recipe for my pineapple-ginger-champagne-cocktail is perfect for any occasion and can be easily multiplied for bigger gatherings. Ginger balances the fruitiness of the pineapple and champagne adds nice bubbles.

Ingredients:

 

120 ml / ½ cup vodka; 80 ml / ⅓ cup pineapple juice; 60 ml / ¼ cup fresh lime juice; 60 ml / ¼ cup ginger simple syrup (see notes below for recipe); 120 ml / ½ cup champagne or other sparkling wine; ice cubes; lime slices for garnish

Instructions:

1.Divide vodka, pineapple and lime juice, and ginger simple syrup in two chilled cocktail glasses over ice cubes.

2.Stir gently and top with champagne or sparkling wine. Garnish with lime slices.

Notes:

To make the ginger simple syrup: 240 ml / 1 cup water; 200 g / 1 cup granulated sugar; 140 g / 5 oz. fresh ginger, peeled and chopped

Add all ingredients to a medium saucepan and bring to a boil, stirring occasionally, until sugar has dissolved. Cover with a lid and let steep for at least one hour. Strain and store in a jar in your refrigerator for up to two weeks.

This recipe makes more ginger simple syrup than you will need for the pineapple-ginger-champagne-cocktail. It is also great for a little spice and sweetness in your tea, cake or cocktail.

 

Toby exploiting one of his many skills!

 

Wishing you all pineapples for Christmas!

In a truly inspired moment Ella created this fabulous pineapple with chocolates, a champagne bottle and green tissue paper! Thank you Ella!!! Love it, but some of the chocolates have already disappeared . . .

The Australian Women’s Weekly Picture Cookery: A pictorial guide to home cooking, Sydney c1950

Christmas Trifle

6 sponge cakes; raspberry jam; 1 glass of sherry; 6 rounds of pineapple; 300ml custard; cream; angelica; almonds

Spread the sponge cakes with jam and cut them into cubes. Put these into 6 individual glasses and pour a little sherry over each. Shred the pineapple rings and out them on the cake. Cover with a layer of custard, then top with whipped cream, some pieces of angelica and a few shredded almonds.

100 Delicious Biscuits and Slices, The Australian Women’s Weekly 1972

White Christmas

225g solid white vegetable shortening; 3 cups rice bubbles; 1 cup coconut; ¾ cup icing sugar; 1 cup full-cream milk powder; 25g mixed peel; 25g preserved ginger; 25 glacé apricots; 25g glacé pineapple; ¼ cup sultanas; 25g glacé cherries

Melt chopped white vegetable shortening over gentle heat. Combine rice bubbles, coconut, sifted icing sugar, powdered milk and chopped fruits; mix well. Add melted shortening and mix thoroughly.

Press mixture into lightly greased and paper-lined 18cm X 28cm lamington tin. Refrigerate until firm, cut into bars for serving.

 

Party Prescriptions, compiled for your pleasure. All proceeds 1st Red Hill Scout Group Building Fund, Canberra 1963 

Non-alcoholic Drinks and Punches: Fruit Punch

1 ½ cups water; 1 ½ cups sugar; 600ml cold strained tea; 2 litres chilled water; juice of 6 lemons; juice of 6 oranges; 600ml grated pineapple

To serve: Boil sugar and water for 10 minutes. Cool and add other ingredients. Allow to stand for one hour. Add the cold water. Dip the rims of glasses in a little orange or lemon juice, then in crystal sugar to give frosted appearance. Serve punch in glasses with chipped ice and cherry on top.

Betty Crocker’s Cook Book for Boys and Girls, 1957