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!!

Easy steamed pudding with pineapple

Thanks to Vicky from http://unusualcoleslaw.blogspot.com for this very light, delicious pudding recipe, Anne

Steamed Pudding (No butter, eggs, sugar or flour)

  

1 cup mixed fruit (I used crystallised pineapple, crystallised ginger, sultanas, goji berries)

1 cup breadcrumbs

1/2 teaspoon carb.soda, mixed in 1/2 cup milk

1 mashed banana

Method: Put all in basin, steam 3 hours. Delicious.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.62.

Pineapple cough and cold syrup

Healthy pineapple cough and cold syrup found on Twitter!

@SabzerAzoh

"Natural cough and cold syrup soothes a sore throat and dissolves mucus"

Ingredients:

1 peeled medium pineapple; 1 ginger; 2 banana; 1 peeled carrot and quartered; 1 peeled lemon; cayenne pepper ½ tspn; black pepper ½ tspn

Directions:

Zulu - Faka yonke lento ku 'blender' ugaye..🌱 

English - Put the whole thing in a blender and grind.

This had a great bite to it with the addition of (a little) cayenne and pepper, I added some water and the flavour was great, Anne

Pineapple Teasers

Pineapple and Fennel Digestive Teaser
http://theheartysoul.com/pineapple-fennel-water/?t=JERFP

Thanks for the link Donna, I'm expecting great results! Or maybe a miracle . . . Anne

“Pineapple contains bromelain which is an enzyme and a powerful anti-inflammatory.  Bromelain not only helps the body heal faster but also reduces aches and pains.  When added with fennel it gives a refreshing anise flavor and is useful in calming the digestive system.  A 2010 study showed that daily supplementation of pineapple juice led to lower inflammation in mice’s colons. A 2015 study found that just 200mL of pineapple juice every day helped improve participants’ asthma symptoms and lowered their weight.”

Ingredients: 8 cups of hot water; ½ cup of pineapple chunks; 1 teaspoon of fennel seeds

Directions:

1. Wash a whole pineapple thoroughly then slice the skin.

2. Put the pineapple chunks in a container with 8 glasses of hot water. 

3. When cool, add the fennel seeds and leave to soak overnight. 

4. You can strain the seeds or chew the fennel seeds for an extra boost.

Pineapple Orange Green Tea

http://slimpickinskitchen.com/pineapple-orange-green-tea/

“Home brewed Pineapple Orange Green Tea is crisp and cool with a hint of citrus and pineapple to get you ready for spring! Serve as is for a family friendly St. Patrick's Day, Mother's Day, or Easter drink or sassify it with a shot of rum or Irish whiskey.” Amber Forbes, Slim Pickin's Kitchen

Serves: 10

What You Need: 6 green tea bags; 10 cups water, divided; 1 cup fresh, frozen, or canned (in juice!) pineapple chunks; 1 medium orange or 2 small clementines or tangerines, sliced; ½ cup honey

Get Cooking!

1. In a medium saucepan, bring 6 cups of water to a rolling boil. Remove pan from heat, and add tea bags. Allow to steep for 5 minutes.

2. While tea steeps, add pineapple chunks (if using canned add in the juice too), orange slices, and honey to a large, heat proof pitcher.

3. Once tea is ready, remove tea bags w/ a slotted spoon and discard.

4. Pour warm tea mixture over the pineapple, oranges, & honey, and stir until well mixed and the honey has melted.

5. Add the remaining 4 cups water to the tea and stir.

6. Refrigerate until ready to serve!

Pineapple Coconut Water

http://www.101cookbooks.com/archives/pineapple-coconut-water-recipe.html

3/4 cup / 180 ml fresh pineapple juice; 1/2 cup / 120 ml pure coconut water; 1/2 teaspoon pure ginger juice; 1 teaspoon runny honey, if needed; 1 lime

Combine the pineapple juice, coconut water, and ginger juice in a cocktail shaker or mason jar filled with ice. Shake well, taste, and if needed, add a bit of honey to sweeten. If your pineapple is sweet enough, you won't need much honey, if any.

Fill small, chilled glasses with lots of ice cubes, and razor-thin slices of lime. Pour the pineapple coconut water into the prepared glasses, and finish with an extra squeeze of lime if you like.

Serves 2.

Prep time: 5 min

Tipsy pineapple

Jamie Oliver's gingerbread cake with tipsy pineapple

http://www.delicious.com.au/recipes/jamie-olivers-gingerbread-cake-tipsy-pineapple/ETaUoU5q

Ingredients: 225g unsalted butter, plus extra to grease; 1/2 cup (185g) molasses; 3/4 cup (265g) runny honey; 155g muscovado sugar; 190g wholemeal plain flour; 190g plain flour; 1 1/2 tsp baking powder; 2 tsp ground ginger; 2 tsp ground cinnamon; 1/2 tsp ground allspice; 1/4 tsp ground cloves; 3 eggs, at room temperature; 1/2 cup (125ml) milk; 2 tsp finely grated ginger

Tipsy pineapple: 100g muscovado sugar; 2/3 cup (160ml) dark rum; 1/2 pineapple, very thinly sliced into rounds; 75g unsalted butter, softened

Method:

 1 Preheat the oven to 160°C. Grease a 24cm bundt pan with butter.

 2 Place the butter, molasses, honey, sugar and 1/2 cup (125ml) water in a saucepan over low heat, swirling until the butter has melted. Pour into a large bowl and set aside to cool.

 3 Meanwhile, sift flours, baking powder, ground ginger, cinnamon, allspice, cloves and 1/2 tsp salt into a bowl. Set aside.

 4 When molasses mixture is warm to the touch, whisk in eggs, one at a time, until incorporated. Pour in milk and whisk to combine. Whisk in dry ingredients until a thick batter, then stir in fresh ginger.

 5 Pour batter into the prepared pan and bake for 50 minutes - 1 hour until a skewer inserted in the tallest part of the cake comes out clean. Set the cake aside to cool for 10 minutes, then loosen the edges and turn out onto a wire rack.

 6 Meanwhile, for the tipsy pineapple, place sugar, rum and 1/3 cup (80ml) water in a saucepan over medium heat. Cook, stirring, for 8-10 minutes until slightly thickened and sugar dissolves.

 7 Remove the pan from heat and, using tongs, dip pineapple into rum sauce. Spread over a baking tray in a single layer. Return syrup to the heat and increase heat to high.

 8 Cook for 2-3 minutes or until reduced to a thin caramel. Remove from heat, then stir in the butter and a pinch of salt flakes.

 9 Once cake is cool, top with pineapple and drizzle with syrup to serve

Pineapple in Jingellic on the Murray

Jingellic Public School Centenary Cook Book NSW 1979

 

Sweet and Sour Tuna Chunks    
 

1 large onion; 1 green capsicum; 1 red capsicum; ½ cup pineapple pieces, drained; 1 cup pineapple juice; 3cm fresh ginger cut in pieces; ½ tsp salt; mixed pickles; 1 tblsp oil; ½ cup vinegar; 2 tspn tomato sauce; 2 tblsp sugar; 1 tblsp cornflour; 1 can 375g or 470g chunk style tuna, drained
 

Cut onion and capsicum into chunks. Fry onions in the oil until softened a little. Add capsicum, pineapple pieces. Cook another minute, drain and set aside. Combine vinegar, pineapple juice, tomato sauce, ginger, sugar and salt in a saucepan and heat. Blend cornflour in a little water and stir into a sauce. Bring to the boil, cook 1 minute. Add onions, capsicums, pineapple, pickles and tuna chunks and heat through. Serve with noodles or rice.
 

 

Tomato and Pineapple Salad  
 

4 medium sized tomatoes; 4 slices of fresh pineapple; ¾ cup sliced celery; 1 cup cubed cucumber; chopped parsley; lettuce leaves; ½ quantity yoghurt dressing; French dressing; pepper
 

Peel and quarter tomatoes, cut pineapple into cubes and put all in a bowl. Mix in celery, cucumber, salt and pepper, chill well. Spoon the yoghurt dressing over and toss lightly. Tear lettuce into bite size pieces, put into bowl and sprinkle with 1 dstsp French dressing. Top with tomato-pineapple mixture and a good sprinkling of parsley.

Pineapple Slaw

1 can (425g) pineapple pieces; 3 cups shredded cabbage; ¾ cup coarsely grated carrots; ½ cup sliced celery; ½ cup coleslaw salad dressing; 1 medium sized green capsicum; 1 tblsp thinly sliced shallots; pepper; salt

Combine cabbage, carrot, celery, drained pineapple pieces, capsicum and shallots, chill well. Just before serving, add salt and pepper and the dressing. Toss lightly.
 

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!

 

Ginger up your pineapple

Ginger Up Your Cookery, Edited by Charles Seely, decorations by Kate Simunek, London 1977

Pickled Pineapple

225g tin pineapple slices (unsweetened preferably); 1 tblspn brown sugar; 4 black peppercorns; 2 cloves; 1 cm stick cinnamon or ¼ tspn powdered cinnamon; 2 tblspn wine vinegar; 3 tblspn grated ginger; pinch of salt

Drain pineapple slices and put them aside. Measure pineapple juice and make up to 150ml with cold water. Boil juice with rest of ingredients. If using sweetened pineapple, omit sugar. Add pineapple slices after 10 minutes wither whole or cut in chunks. Boil for further 10 minutes. Remove pineapple with slotted spoon. Place in shallow bowl. Discard cloves and peppercorns. Continue boiling liquid until syrupy. Pour over pineapple and chill. Serve with cold meats, hams and fish.

Pineapples, Bali and an Indonesian fruit salad

Discovered a few pineapples on a recent trip to Bali. . .

 

Yayuk, Ema and Ayu showed Les and I a beautiful miniature,

ornamental pineapple at the Bali Orchid Gardens.

And a little river stone found a new home . . .

 

 

We highly recommend a visit to the Bali Orchid Gardens, just north of Sanur.

They have a beautifully laid out collection of gems, and friendly informative staff!

http://www.baliorchidgardens.com/gardenindex.html

 

Pineapples growing wild by the side of the road.

 

Our friend and trusty tour guide, Ocha, sipping pineapple juice at the

Green Village of amazing bamboo houses.

 

http://ochabalitourguides.com/

 

http://greenvillagebali.com/

 

Lezat Juice - pineapple, vanilla ice cream, lime, fresh mint leaves and

a lemongrass swizzle stick! Mmmmm.

 

Pineapple and yoghurt smoothie, mmmmm mm.

 

Breakfast. Actually I just wanted an excuse to photograph

Les's cousin John's fabulous lounge suite!

 

 

Oh, I wish I'd bought more of these. Soooo good!

 

PT Bamboo Factory

 

Oriental Cookery, Master Chef Jean Conil, Principal of the Academy of Gastronomy, edited by Daphne MacCarthy 1978

 

Rujak Tegal: Indonesian fruit salad

240g thinly sliced pears; 240g thinly sliced apples; 300ml water; 300ml pineapple juice; 480g grated carrots; 15g chopped fresh ginger; 120g honey; 60g peanut butter; 3 tblspn white vinegar; pinch chilli (optional)

Soak all fruits in water and pineapple juice, for 20 minutes. Blend in remaining ingredients and cook gently for 10 minutes. Cool and serve as a compote with ice cream.

 

An unusual combination of flavours - delicious! Anne