Posts Tagged ‘pineapple’
Pineapple with lime & chilli syrup
Tuesday, May 10th, 2011
Ingredients
* 100g caster sugar
* 2-3 red chillies depending on how hot you want the syrup, finely chopped
* 1 lime , zested and juiced
* 1 pineapple , halved, cored and cut into wafer-thin slices
Method
1. Put the caster sugar in a pan with 100ml water. Heat slowly until the sugar has dissolved, then add the chilli and boil until the liquid becomes syrupy. Cool. Add the lime zest and juice. Lay the pineapple slices on a plates and drizzle the syrup over.
Tags: lime, pineapple, red chillies
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Pineapple & pink grapefruit with mint sugar
Thursday, March 10th, 2011
Ingredients
* 1 medium pineapple
* 2 pink grapefruit
* 50g golden granulated sugar
* small bunch mint , leaves only
Method
1. Use a sharp knife to top and tail the pineapple, then stand it upright on a chopping board. With the sharp knife, carve the skin away and discard. Rest the pineapple on its side, then cut into wafer-thin slices. Repeat with the grapefruit, cutting away the peel and pith, then cut into slices. Arrange the fruit on a serving platter, catching any juices, and set aside.
2. Using a pestle and mortar, pound the sugar and mint together until completely blended. Scatter the mint sugar over the fruit and serve with yogurt.
Tags: mint, pineapple, Pink Grapefruit
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Sticky rum-poached pineapple with coconut ice cream
Monday, November 22nd, 2010
Sticky rum-poached pineapple with coconut ice cream
Ingredients
* 1 small pineapple , peeled, cored, quartered and cut into large chunks
* 100g caster sugar
* 1 vanilla pod
* 125ml dark rum
FOR THE ICE CREAM
* 250g/9oz toasted desiccated coconut , plus extra for decorating
* 250ml milk
* 6 eggs yolks
* 140g caster sugar
* 250ml double cream
* 250ml coconut milk
FOR THE CARAMEL SAUCE
* 100g caster sugar
* 1 cinnamon stick
* 100g unsalted butter
* 3 tbsp double cream
* a big slug of dark rum
Method
1. For the ice cream, put the coconut into a pan with the milk and bring to the boil. Remove from the heat, leave for 30 mins, then strain. Whisk the yolks and sugar, reheat the milk and pour onto the yolks. Return to the pan and gently heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Stir in the cream and remove from the heat. Strain, then stir in the coconut milk. Churn in an ice cream maker until semi-frozen, spoon into a plastic container, cover and freeze.
2. Heat oven to 160C/140C fan/gas 3. Put the pineapple into an ovenproof dish. Heat the sugar, vanilla and 150ml water in a pan, stir in the rum and tip over the pineapple. Cover and bake for 40-50 mins until soft. Cool in the syrup, then slice.
3. For the caramel sauce, swirl the sugar with the cinnamon in a heavy-based pan over medium heat until golden brown. Add the butter, cream and rum, bring to the boil and remove from the heat.
4. Serve the pineapple topped with ice cream, caramel and toasted coconut.
Tags: cinnamon, cream, desiccated coconut, eggs, milk, pineapple
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Beetroot and Orange Salad
Tuesday, December 15th, 2009
Ingredients
Serves 4 as a side dish or starter
8 small beetroot, raw or cooked
1 orange
1 tbsp olive oil
Handful fresh coriander
Optional: slice of pineapple
Method
1. Wash the beetroot, to remove any mud
2. Slice finely – beware the purple staining power of beetroot!
Note: slice raw beetroot very fine.
If you want to cook it, just scrub and boil for 15 – 20 minutes, then slice. Cooked beetroot keeps in the fridge for about 3 days, if in a sealed container.
3. Peel the orange. Cut it in half. Separate the segments, removing the pips. Or, slice into rounds.
4. Chop the coriander.
5. Mix all the ingredients together in a bowl or layer them on a plate.
6. Optional: if you have any pineapple spare, finish with a slice of pineapple.
Tags: beetroot, coriander, orange, pineapple
Posted in Salads, Veg Ideas | No Comments »
Carrot cake with pineapple
Tuesday, October 27th, 2009
Ingredients
2 free-range eggs
2 free-range egg whites
2 cups flour
2 cups sugar
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups carrots, peeled and grated
1 (8 oz) can crushed pineapple (reserve juice)
1 cup raisins
½ cup walnuts, chopped
1 cup icing sugar, for glaze
Method
1. Lightly beat together eggs and egg whites.
2. In a separate bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon. Stir to blend.
3. Add beaten eggs, carrots, pineapple, raisins, and nuts. Stir until blended.
4. Turn mixture into a 13x9x2 in baking pan, sprayed with non-stick vegetable spray.
5. Bake at 170C/325F/Gas 3 for 35-40 minutes.
6. While cake cools, blend powdered sugar with 2 tbsp reserved pineapple juice. Drizzle over cake.
Tags: carrot, pineapple
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