Pineapple and feta rolls

Adapted from a cooking clip on Instagram (adrian.ghervan) – feta rolls - with the Pineapple Princesses’ addition of pineapple (I think banana could also work!)

12 slices bread; 12 slices of feta; 12 slices of fresh pineapple; ¼ cup olive oil; 1 tsp dried mixed herbs/oregano; ½ tsp chili flakes; 1 lightly beaten egg; 1 tblsp sesame seeds

Roll each of the bread slices very flat                                                                     Lay a slice of feta at the bottom edge of the bread slice                                                                

Drizzle or brush the feta and bread with olive oil                                                                                               

Sprinkle the feta with a pinch of dried mixed herbs/oregano                                   Place a slice of fresh pineapple on top of the feta                                                                                              

Brush the top edge of the bread slice with some lightly beaten egg          

                 

Roll the bread and brush the outside with more of the egg                        Sprinkle with sesame seeds                                                                                          

Bake in an air fryer 10mins, or an oven 20 mins 180˚⁰C                                                                                         

Remove from the oven when a crispy brown, trickle with honey and enjoy.                                                         

We also enjoyed these served with natural home made yoghurt, Anne

Party pineapple meatballs

Over 150 Favourite Recipes, The Book Company, Sydney 1970s

Chutney Beef Balls

500g minced topside; 125g Australian feta cheese, crumbled; ¼ cup chopped parsley; 2 tblspn tomato chutney; ½ tspn salt; ½ cup desiccated coconut; cucumber slices and red capsicum or pineapple wedges to garnish (optional)

Mix together meat, cheese, parsley, chutney and salt. Form into bite-size balls. Toss in coconut until well coated and arrange on a buttered oven tray.

Bake at 200C for 10-15 minutes or until lightly browned.

Serve hot, piled into a bread basket lined with a paper table napkin or cold arranged on a platter and garnished with thin slices of cucumber and small wedges of red capsicum or pineapple skewered on toothpicks into the meatballs. Makes approximately 30.