Tropical Sot Suppe

Norwegian Sweet Soup (Sot Suppe)

https://www.cheaprecipeblog.com/2015/11/norwegian-sweet-soup-sot-suppe/

Ingredients:

5 cups water; 1/4 cup pearl tapioca; 1 cup chopped prunes; 1/2 cup raisins; 1 cup mixed dried fruit, chopped (I used dried pineapple, mango and apricots); 3/4 cup sugar; 1 teaspoon cinnamon; zest from 1 lemon; 1 tablespoon lemon juice

Instructions:

Soak tapioca in water overnight. In the morning, add fruit, sugar, cinnamon, and lemon zest.

Cook over medium-high heat in a large, heavy-bottomed saucepan until tapioca is clear and the fruit is tender, about 10 minutes. Remove from heat and add lemon juice. Allow to cool. Store in refrigerator for up to 1 week.

Pineapple Coconut Chia and Tapioca with Mango mmmmm

https://www.bonappetit.com/recipe/coconut-chia-tapioca-pudding

Coconut Chia-Tapioca Pudding

INGREDIENTS

½ cup large pearl tapioca (not instant or quick-cooking); 1 tablespoon white chia seeds; 2 13.5-ounce cans unsweetened coconut milk; ½ teaspoon kosher salt; ⅓ cup light agave nectar, plus more for serving; 1 cup chopped fresh coconut meat; ½ cup chopped fresh pineapple, plus more for serving; Sliced mango and toasted unsweetened shredded coconut (for serving)

RECIPE PREPARATION

Combine tapioca and 2 cups water in a medium bowl. Combine chia seeds and ½ cup coconut milk in a small bowl. Cover both bowls with plastic wrap and chill overnight. Pour remaining coconut milk in open can into an airtight container or another small bowl; cover and chill until ready to use.

Drain tapioca pearls. Combine reserved coconut milk and coconut milk from remaining can in a medium saucepan; add salt and ⅓ cup agave. Bring to a boil over medium, reduce heat, and simmer, stirring constantly, until reduced by one-quarter, about 5 minutes. Add tapioca and cook, stirring constantly, until tapioca is translucent and tender but still chewy in the center, about 5 minutes. Set saucepan in a bowl of ice water and let cool, stirring occasionally.

Stir soaked chia seeds, coconut meat, and ½ cup pineapple into pudding and scrape into a large bowl. Cover with plastic wrap, pressing directly onto surface, and chill until thickened and cold, at least 2 hours.

To serve, stir pudding well and divide among bowls. Top with mango, shredded coconut, and more pineapple and drizzle with some agave.

Do Ahead: Pudding can be made 2 days ahead. Keep chilled.

Layered pineapple

Layered = diced pineapple, tapioca cooked in milk and raspberries,  

then topped with passionfruit and refrigerated. Delicious!

Gooey pineapple

Gooey Desserts: The Joy of Decadence, Elaine Corn, 1994 California

Five Minutes and Counting

Makes 6 servings

1 cup whatever fruit you have on hand – strawberries, peaches, or pineapple; 3 cups low-fat sour cream; 1 tblsp pure vanilla extract; 2 teaspoons cinnamon; brown sugar, about ¾ cup

Line 6 ramekins or a baking dish with the fruit. Mix sour cream with vanilla and cinnamon. Spoon over fruit. Sprinkle with brown sugar. Chill until serving, then run under broiler until sugar is mostly melted. Serve immediately.

Tropical Tapioca

1X 3 ½ oz can coconut milk, well shake; 2 ½ cups whole milk, approx.; 3 tblspn quick-cooking tapioca; 1/3 cup sugar; 1 egg, lightly beaten; extras: sliced strawberries, drained; pineapple bits; banana slices; shredded coconut; raisins

Pour coconut milk into a jug. Add whole milk to make 3 cups.

Pour milk into a saucepan and add tapioca, sugar, and egg. Stir gently just to combine, then let sit 5 minutes.

Over medium heat, bring tapioca mixture to a full boil, stirring constantly with a rubber or wooden spatula.

At the boil, remove from heat. Fold in fruit of choice. Pour into ramekins, dessert bowls or lidded containers. Cool 20 minutes. 

Stir tapioca well in each container, then chill. Tapioca will thicken as it cools. Makes 4 or 5 servings.

“Adding pineapple and shredded coconut can make Piña Colada Tapioca. “

Pineapple and Chicken X 6

The Australian Woman’s Weekly, The Busy Woman’s Cookbook, Ellen Sinclair 1972

Pineapple Chicken   

1 ½ kg chicken (or chicken pieces); ½ cup flour; salt, pepper; 1 medium onion; 1 green pepper; 425g can tomato soup; 425g can pineapple pieces; ¾ cup water; 1 chicken stock cube; 50g butter
Joint chicken. Dust chicken pieces with flour seasoned with salt and pepper.
Heat butter in large frying pan or large saucepan, add chicken pieces, fry until browned on all sides. Add sliced pepper and sliced onion.
Cook 2 minutes. Combine soup, undrained pineapple and water, add to chicken with crumbled stock cube.

Cover, cook slowly 40 to 50 minutes or until chicken is tender.

Serves 4.

To prepare ahead: Cook completely as above, reheat gently. Sliced pepper can be omitted in first cooking, and added when reheating.

The Longevity Chinese Cookbook: Pritikin Style – No added fat, oil, salt, sugar or MSG by Margaret Gee and Graeme Goldin 1985 Sydney

Pineapple Chicken with Tangerine Peel

1.5kg chicken, remove all skin before cooking and chop into 16-20 pieces; 2 tblspn chopped fresh ginger; 4 tblspn dried tangerine peel, soak in hot water for 20 minutes and drain; 3 tblspn chopped fresh pineapple; 2 tblspn low salt soy sauce; 1 cup basic Chinese chicken stock; 2 tblspn Chinese wine or dry sherry; freshly ground black pepper to taste

Place all ingredients in a casserole dish and cover. Preheat oven to 180°C. Cook for 40 minutes. Remove cover for the last 10 minutes to reduce liquid.

Serves 4-6.

Whitefriars College Mothers’ Auxiliary Selected Recipes, Melbourne 1979

Chicken with Pineapple  

1/3 cup cornflour; 2 tspn paprika; ¼ cup salad oil; 1 cup pineapple pieces; 1 cup diced celery; 2 tblspn brown sugar; 1 tblspn soya sauce; 1 cup pineapple juice; ¼ cup chopped walnuts; ¼ cup raisins; peas; potato chips; 3 cups freshly boiled rice; 1 jointed chicken

Mix cornflour & paprika in a paper bag, add two or three pieces of chicken at a time and shake well. Fry pieces in heated oil till brown all over, reduce heat and cook slowly till tender. Remove chicken. Combine remaining cornflour and paprika with brown sugar, soya sauce and pineapple juice, mix well, pour into pan and stir till thick.

Return chicken to pan with pineapple pieces, celery, and chopped green pepper (optional).

Cover and cook 15 minutes or until chicken is tender. Toss walnuts and raisins with rice, place on serving dish and top with chicken mixture. Serve with peas and chip potatoes.

New Idea’s Chinese Cookbook, 194 Recipes from Prawn Toast to Peking Duck, Melbourne 1970s

Sweet and Sour Chicken  

1.5kg dressed chicken; 6 shallots, sliced; 1 carrot, thinly sliced; 1 small green pepper, seeded and thinly sliced; ½ cup chopped canned  pineapple; 2 tblspn brown sugar; 2 tblspn soy sauce; 2 tblspn vinegar; 250ml chicken stock; 2 tblspn cornflour; 125ml pineapple juice; salt and pepper; 1 tblspn almonds; 30g butter or margarine

Roast chicken in a moderate oven at 180°C for 1-1 ½ hours or until tender.

Place shallots, carrot, green pepper, pineapple, brown sugar, soy sauce, vinegar and stock in a saucepan and bring slowly to the boil.

Blend cornflour smoothly with pineapple juice, add to pan and bring back to the boil, stirring continuously until sauce thickens. Simmer for 1-2 minutes, then season to taste with salt and pepper.

Fry almonds in butter until golden, drain well.

Cut chicken into small pieces and place in a warm Chinese bowl. Pour hot sauce over, sprinkle with fried almonds and serve hot with boiled or fried rice. Serves 4.

Pork with Chicken and Pineapple 

500g pork; 125g chicken; 4 Chinese dried mushrooms (I used fresh mushrooms); 1 clove garlic; 1 dstspn oil; ¼ tsp salt; 1 dstspn brandy or dry sherry; ½ tspn sugar; few drops sesame oil; ½ cup finely sliced Chinese cabbage; ½ cup sliced celery; 1 ½ cups canned pineapple pieces, drained; 4 water chestnuts; 1 cup stock or water; 1 tspn cornflour; 1 dstspn soy sauce

Cit chicken and pork into thin slices. Wash mushrooms, soak in hot water for 20 minutes. rinse and squeeze dry. Cut into thin slices. Slice water chestnuts.

Mix together 1 dessertspoon soy sauce, brandy, sugar, sesame oil. Mix cornflour and soy sauce with ½ cup water. Heat the oil with salt and garlic, remove garlic and add the chicken and pork.

Fry, stirring, until browned. Add soy sauce mixture, stir well and then add cabbage, celery, pineapple, water chestnuts and mushrooms.

Stir over medium heat for 3 minutes, add stock, put lid on and cook 2 minutes. Stir cornflour mixture, add to pan and cook, stirring, until thickening. Simmer another minute.

The Great Chicken Cookbook, The Australian Women’s Weekly 1973

Chicken with Pineapple    

1.5kg chicken; 1 onion; 1 carrot; 2 sticks celery; 30g butter; 450g can pineapple; salt, pepper; 1 packet cream of chicken soup; 2 tspn soy sauce; 1 tbspn vinegar

Place chicken in large saucepan, cover with water, season with salt and pepper, bring to boil, cover, reduce heat, simmer 1 hour, or until chicken is tender.

Remove chicken from pan, allow to cool, strain stock, reserve 3 cups stock. Remove chicken meat from bones, chop roughly.

Peel and slice onion and carrot, chop celery. Melt butter in frying pan, add vegetables, sauté until tender, but not brown, add chicken, contents of soup packet, reserved stock, undrained pineapple, then remaining ingredients, mix well, cover, cook 20 minutes.

Serve with hot rice. Serves 4.

Pineapples for Peace

A great website I came across recently unites recipes from Israel and Palestine.

‘Palestinian and Jewish Recipes for Peace: Celebrating 12 years of sustained relationship-building and outreach’ was put together by the Jewish-Palestinian Living Room Dialogue Group of San Mateo County, California 2004.

http://traubman.igc.org/recipes.pdf

There was even a recipe for Hearty Corn Muffins which used pineapple.

Here are some more recipes that I've found. They were all delicious!

Peach-Pineapple-Papaya Parfait © TheEcoMuslim.com aka Zaufishan Iqbal

http://www.theecomuslim.com/2012/07/10-minute-suhoor-recipes.html

Ingredients: 75ml / 3/4 cup low-fat plain yogurt; 80g/ 1 cup peach chunks, pineapple chunks or papaya; 2 teaspoons toasted wheat germ

Method: Place the fruit in a small bowl. Dollop the yoghurt over and sprinkle with wheat germ.           

Serve!

Palestinian Fruit Soup by Dienia B.

http://www.food.com/recipe/palestinian-fruit-soup-153847

Ingredients: 2 orange (peeled) ; 2 stalks rhubarb (cut up) ; 4 slices fresh pineapple ; 1 cup strawberries ; 1 cup cherries (pitted) ; 6 cups water ; 1 cup honey ; 1 tsp salt ; 1/2 tsp cinnamon ; 2 tblspn lemon juice ; 1 cup sour cream

Directions:

1  Combine all the ingredients except sour cream.

2  Simmer about 30 minutes.

3  Purée.

4  Chill.

5   Add sour cream before serving.

The Jewish Cookbook, Sue Nathan 1974 Australian Universities Press

Pineapple Tapioca Cream

Serves 4   10 minute cooking time

1 egg, separated; 2 cups scalded milk; 5 tblspn tapioca; pinch salt; 3 tblspn sugar; ½ tspn almond extract; ½ cup crushed canned pineapple, drained; whipped cream; chopped nuts

Lightly beat egg yolk, add milk, then stir in tapioca, sugar and salt. Cook for 10 minutes, stirring constantly, then remove from heat. Beat the egg white until stiff and gradually stir into tapioca; cool. Add crushed pineapple and almond extract and chill. Serve topped with cream and nuts.

http://www.jewfaq.org/food.htm 

Tzimmes

Tzimmes is any kind of sweet stew. It usually is orange in colour, and includes carrots, sweet potatoes and/or prunes. A wide variety of dishes fall under the heading "tzimmes."

1 can of pineapple tidbits in pineapple juice

3 large carrots, peeled and cut into large slices

Additional pineapple juice or water if needed