Tasty & tangy pineap­ple dishes

En­joy the unique sweet and sour flavour of pineap­ple in desserts and main cour­ses



SERVES 6 Prepa­ra­tion: 30 min Chill­ing: 45 min Bak­ing: 15-20 min PAS­TRY 250g cold but­ter, cubed 250ml (1c) ic­ing sugar 500ml (2c) cake flour 80ml (¹⁄₃c) corn­flour 80ml (¹⁄₃c) poppy seeds (op­tional) finely grated zest of 1 lemon (op­tional) 15ml (1T) hot wa­ter YO­GHURT CREAM 250ml (1c) cream, whipped 15ml (1T) cas­tor sugar 250ml (1c) plain full-cream yo­ghurt TOP­PING 1 pineap­ple, peeled, and thinly sliced 45ml (3T) granadilla pulp 50g salted macadamia nuts, coarsely chopped Grease a 21 x 30cm rec­tan­gu­lar tart tin with non­stick spray. 1 Pas­try Pulse all the in­gre­di­ents ex­cept the hot wa­ter in a food pro­ces­sor un­til the mix­ture has the con­sis­tency of bread­crumbs. Add the wa­ter and pulse for 10 sec­onds. Trans­fer to a floured sur­face and shape into a ball. Wrap in cling­film and chill in the fridge for 15 min­utes. 2 Once chilled, roll out the pas­try on a floured sur­face to about 3mm thick. Line the tart tin with the pas­try. Use a fork to prick a few holes in the bot­tom and chill in the freezer for 30 min­utes. 3 Pre­heat the oven to 190°C. Bake the tart crust for 15-20 min­utes or un­til golden brown and done. Re­move from the oven and leave to cool com­pletely. Take the crust out of the tin and trans­fer to a wooden cut­ting board. 4 Yo­ghurt cream Lightly fold the cream and cas­tor sugar into the yo­ghurt and spoon into the crust. 5 Top­ping Dec­o­rate the top with the pineap­ple and granadilla pulp, and sprin­kle the nuts over. Serve im­me­di­ately.


MAKES 1 LARGE CAKE Prepa­ra­tion: 25 min Bak­ing: 1¼ hours 375ml (1½c) white

sugar 200g but­ter at room

tem­per­a­ture 4 eggs 5ml (1t) vanilla

essence 2,5ml (½t) salt 2,5ml (½t) bak­ing

pow­der 500ml (2c) cake flour 180ml (¾c) plain

full-cream yo­ghurt 1 can (440g) pineap­ple

rings 5 maraschino cher­ries TO SERVE

whipped cream Pre­heat the oven to 160°C. Grease a 23cm flat-bot­tomed ring cake tin or a reg­u­lar round cake tin well with but­ter. 1 Beat the sugar and but­ter to­gether un­til pale yel­low and creamy. Add the eggs one by one, beat­ing well af­ter each ad­di­tion. Add the vanilla essence and mix. 2 Sift the salt, bak­ing pow­der and flour over the mix­ture and beat un­til just com­bined. Add the yo­ghurt and beat again un­til just com­bined. 3 Ar­range the pineap­ple rings in the bot­tom of the pre­pared cake tin and put a cherry in the mid­dle of each ring. 4 Care­fully spoon the cake bat­ter over the pineap­ple and level the top. 5 Bake for 1¼ hours or un­til a skewer in­serted in the mid­dle comes out clean. Let the cake cool in the tin for 15 min­utes then turn out on a serv­ing plate. 6 To serve Serve warm or cold with the whipped cream.


These are great as a healthy snack or af­ter­dinner treat. MAKES ABOUT 10 BITES Prepa­ra­tion: 20 min Set­ting: 20 min 2 pineap­ples, peeled 100g dark choco­late,

bro­ken into pieces 80ml (¹⁄₃c) puffed rice

ce­real 60ml (¼c) fine

des­ic­cated co­conut Put a wire rack on a bak­ing sheet and grease with non­stick spray. 1 Cut the pineap­ple into thick slices, re­move the core and ar­range on the wire rack. 2 Mi­crowave the choco­late on high for 30 sec­onds. Stir well and mi­crowave for another 30 sec­onds. Stir un­til the choco­late has melted. 3 Driz­zle the choco­late over the pineap­ple rings and sprin­kle the ce­real and co­conut on top. 4 Let it stand for 20 min­utes or un­til the choco­late has set. Serve im­me­di­ately or keep in the fridge un­til needed.

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