Loading...

Wednesday, 22 June 2016

Pineapple flavoured . . . strawberries!

My favourite Pineapple Queen made a wonderful, yet very strange, discovery on his tour of the UK recently . . .

"Hello Anne ... Spotted at the Market in Leicester. Pineapple flavoured strawberries from Holland. And yes, I tasted one and there was some hint of pineapple on the back of the palate!"

Thanks Ivan! Anne.

 
Ivan, were they coated in something pineapple-y or bred that way??
I shall keep you all posted.

Thursday, 16 June 2016

Caramelised Pineapple and Ginger Tart

ABC Delicious: Wicked, Sinful Desserts from your Favourite Chefs
2002 Australia Photographs by Ian Wallace

 
 
Serge Dansereau, Chef, The Bather's Pavilion, Sydney
Caramelised Pineapple and Ginger Tart
I love this dessert because of the unusual fruit it uses. Pineapple is not an easy fruit to turn into a dessert because of its great sweetness; married with ginger and coconut ice-cream it blends beautifully to create a classic dessert that I feel is a lip-smacking sensation“ Serge
125ml (½ cup) milk; 65g caster sugar, plus extra to sprinkle; 1 vanilla bean, split; 10g plain flour; 15g cornflour; 4 egg yolks; 100ml pineapple juice; 450ml thin cream, whipped; coconut ice-cream, to serve

Strudel tartshell: 6 sheets filo pastry; meted butter, to brush; icing sugar, to dust
Pineapple and ginger confit: 1 pineapple, cut into 1/2cm dice; 2 apples, diced; 200g caster sugar; 25g unsalted butter; 50g stem (or candied) ginger
To make the strudel tartshell, brush a sheet of the pastry with melted butter and dust with the icing sugar. Repeat with the remaining pastry sheets layering them at an angle. Use the pastry stack to line the base and side of a shallow 24cm loose-bottomed flan or quiche pan. Refrigerate for 30 minutes to cool.
Preheat oven to 190ºC. Remove pastry from fridge, trim any excess pastry, then line with non-stick baking paper and fill with rice or pastry weights. Bake in the oven for 10 minutes. Remove the rice and baking paper and return to the oven for 5 minutes until golden brown.
To male the confit, combine all the ingredients in a saucepan and bring to the boil. Reduce the heat to low and cook until the mixture is thick and all the liquid is absorbed.
To make the custard, place the milk, sugar and vanilla bean in a saucepan and bring to the boil. Reserve a little of the milk mixture and whisk in the flour, cornflour and egg yolks. Add to the remaining milk and whisk thoroughly while cooking over medium heat for 5 minutes. Add the pineapple juice and return to the boil. Remove from heat and strain, discarding the vanilla bean. Set aside to chill.
Just before serving, fold together the whipped cream and the custard. Spread the tart with the pineapple confit, then top with the custard. Sprinkle the top with the extra sugar and use a blow torch (or place under high grill) to caramelise the top. Serve with coconut ice-cream.
Serves 8.

Sunday, 12 June 2016

Pineapple, nectarine and ginger juice

The Best Gluten-free, Wheat-free and Dairy-free Recipes: More than 100 mouth-watering recipes for all the family, Grace Cheetam 2008 London


Pineapple, nectarine and ginger juice
Preparation time 5 minutes, serves 2
1 large, ripe pineapple, 4 ripe nectarines or peaches, stoned and cut into quarters, 3cm piece fresh ginger, peeled and coarsely chopped
1 Trim the base and green top off the pineapple and, holding it upright, slice off and discard the skin, including the “eyes”. Slice the flesh down the length of the fruit all around into long, thin slices, stopping when you reach the core.
2 Press the pineapple and nectarine pieces with the chopped ginger through an electric juicer and serve immediately


This was delicious too!

Wednesday, 8 June 2016

Susie's Pineapple Cobbler

 
 
I varied the recipe, I always do! I used 100g of sugar and really u could use less. I also used 5 pink lady apples and stewed them first with some cinnamon, say one teaspoon full (instead of canned pie filling). The dry mix looks like a dry crumble on top of fruit when ready to cook. I got recipe from White Mill SR Flour. Happy cooking! Xx” Susie
 
 
Thanks Susie, and Annie for the photograph!

Sunday, 5 June 2016

Yum, pineapple yoghurt!

Second from the right - that's Ashlee who grew up here in Dungog -
promoting this delicious yoghurt at, of all places, the Big Pineapple!


Monday, 30 May 2016

Pineapple and Pomegranate

Tangy Tart Hot & Sweet: A World of Recipes for Every Day, Padma Lakshmi, 2008 India


Pineapple and Pomegranate Crumble

I love the tie-dye effect of the ruby-coloured pomegranate juices leaking all over the sunshine-yellow of pineapple in this very old-fashioned dessert” Padma


450g canned or fresh pineapple chunks, reserving the juice; 1 cup fresh pomegranate seeds, free of white pith; 1/3 tspn ground cinnamon; a healthy pinch of ground cloves; 2 tblspn granulated sugar; 2 tblspn dark brown sugar; 2 tblspn turbinado sugar or raw sugar; 3 tblspn flour; 2 tblspn unsalted butter, plus extra to coat pan; 2 tblspn Frosted Fakes, or cornflakes with 1/4 tspn sugar added; vanilla ice cream for serving on the side
 
1 Preheat the oven to 190°C

2 In a bowl, mix together the drained pineapple, pomegranate seeds, cinnamon, cloves. Add 1 tblspn each of the granulated sugar, the dark brown sugar, and the raw sugar. Add 1 tablespoon of the reserved pineapple juice and set this mixture aside.

3 In another bowl, cream the flour and butter with 1 tablespoon each of the 3 sugars; this can be done with 2 sharp knives. Further mash the mixture into a coarse meal with a fork. Now add the Frosted Flakes and mash together.

4 Butter a shallow, 15cm baking dish. Spoon in the fruit mixture and press down with the back of a tablespoon to distribute it evenly. Top with the flour and Frosted Flakes mixture. Cover with foil and bake for 45 minutes, removing the foil in the last 5 to 10 minutes to brown the crust. If not golden brown and bubbly by the end of the cooking time, turn the heat up to 200°C for an extra 5 minutes. Allow to cool and set for several minutes, but serve warm with cold vanilla ice cream. SERVES 4