Pineapple and coconut are a marriage made in heaven, and though there is no booze in these, they are still yummy.
These are amazing for a special teatime treat or for dessert with ice cream. You can make the sponge 2-3 days in advance and wrap in cling film, then just add the topping before you’re read to serve. You can even freeze the sponge if you’re super organised (just remember to make sure the sponge is fully defrosted before applying the cream cheese frosting).
I’ve added some toasted coconut as a topping and take a few minutes to toast it, this adds a whole extra element.
I used margerine for the sponge, Mary Berry uses this in her sponge recipes. Since nobody probably knows more about cakes than her, so I’ll go with her advice, but feel free to use butter if you prefer.
Makes 18 squares
For the sponge
Large tin of pineapple junks (drained weight 340 Grams), roughly chopped
350 Grams Caster Sugar
350 Grams Margerine
275 Grams Self Raising flour
100 Grams Dessicated coconut
For the frosting
25 Grams Icing sugar (if you prefer a sweeter frosting you can use more)
200 Grams Cream cheese
25 Grams Dessicated coconut (toasted)
If you have a stand mixer I would recommend using it, but an electric hand whisk is fine too.
Pre heat your oven to 180 degrees (Celsius), and line a 9 in x 12 in baking tin with baking parchment
In a bowl, add the margerine and sugar and whisk together until light and fluffy.
Whisk in one egg at a time, along with a tablespoon of flour. Whisk the remaining flour when they eggs have been added along with coconut (don’t panic if it looks curdled)
Fold in the roughly chopped pineapple, and transfer the mix to your prepared baking tin
Bake for 40-45 minutes
Allow to cool in the tin
For the toasted coconut topping, you can spread the coconut on sheet pan and bake for 5-10 minutes while the sponge is baking. I prefer to do it in a pan, as its easier to check that it’s not going to burn. Once toasted set to one side and allow to cool
Add the icing sugar to the cream cheese and mix well. When the sponge is completely cool spread with the cream cheese frosting and sprinkle with the toasted coconut
It’s barbeque season and although I do love meat, the side dishes can take your barbeque to a whole other level.
I first had this years ago in a restaurant with barbecued pork and I fell in love. It’s one of those Summery side dishes that goes with pretty much every thing. I use it in wraps, in salad and rice bowls and could eat a bowl of it on its own.
I use fresh pineapple in this recipe, but if you can’t find it, canned pineapple will also work. This takes 5 minutes to make, but I like to leave it in the fridge for 30 minutes to allow the acid in the pineapple to help soften the raw onion flavour which works well. You can leave the out or increase the chilli depending on your taste.
500 Grams Pineapple (cut into 2cm chunks)
1/2 Red pepper (cut into 2 cm chunks)
1 Red chilli pepper (seeds removed and finely sliced)
1/4 Red onion, or 2-3 scallions/spring onions (finely sliced)
2 Tbsp Coriander (mint also works well)
Juice of 1/2 Lime
In a bowl combine all the ingredients and stir well. Chill for 30 mins before serving.
This will keep in a sealed container in the fridge for 3-4 days
I’ve loved this cake ever since I tasted it in the States years ago. Not only does it have a cool name but your house will smell unbelievable.
This is also a good way to use up over ripe bananas if you can’t face banana bread (this is much nicer). Cinnamon can be swapped for ground ginger if you’re not a fan.
For the cake
130 Gram Tin of pineapple in natural juice (chop the pineapple finely, and keep the juice)
2 Ripe bananas (mashed)
280 Grams Caster sugar
210 Grams Self raising flour
2 Tsp Ground Cinnamon
60 ml Pineapple juice (from the tin of pineapple)
170 ml Oil
For the frosting
60 Grams Butter
120 Grams Cream Cheese
180 Grams Icing sugar
75 Grams Pecan nuts (Chopped)
Grated zest of one lemon (optional)
Preheat your oven to 180 degrees. Lightly grease a 20 cm (8 inch) cake tin and line with baking paper
Add the banana, chopped pineapple and sugar to a large bowl and mix until combined. Add the flour and cinnamon and mix well
Whisk the oil, eggs and pineapple juice together before adding to the banana mixture. Stir until properly combined
Transfer the cake mix to the baking tin and bake for 1 hour or until you can insert a skewer in the centre and it comes out clean. Allow to cool in the tin for another 15 minutes. Allow to cool completely before topping with icing
To make the icing, whisk the butter and cream cheese together (I use an electric whisk). Gradually add the icing sugar and orange zest.
Spread the icing evenly over the top of the cooled cake and sprinkle with pecans
I know this recipe might divide opinion and I’ll admit sauerkraut isn’t something I normally buy. I ended up with a monster sized pack of it from my vegetable box delivery as a substitution.
I asked round family and friends if there was anyone who was a sauerkraut lover, and couldn’t find a taker. One of them come back to me to explain that I should try to do something with it, as sauerkraut along with other fermented foods like kimchi are amazingly good for your gut health and we should all be eating more of these.
The only recipe I could think of was one I tasted about a million years when I lived in Germany. Kathy, the love lady I worked for made this dish for me once. It might sound a bit strange, and I know sauerkraut and pineapple aren’t two ingredients you would naturally think of together, but give it a chance. When they’re teamed up with pork chops, it works kind of like sweet and sour pork. The sauerkraut also helps make the pork really tender. This makes a great uncomplicated mid week dinner.
4 Pork chops
500 Grams Sauerkraut (drained)
350 Grams Can of pineapple rings
Place pork chops in an oven proof baking dish
Cover with the drained sauerkraut, and top with the pineapple rings
Cover with foil and bake in an oven pre-heated to 200 degrees for 20 minutes. Remove the foil and bake for a further 20 minutes
A Belfast childhood can best be described as character building. One of the plus points was that every now and again you would get to have a smokey!
A smokey was normally served in a tall glass and consisted of pineapple lemonade, vanilla ice cream and a chocolate flake.
I’ve never been able to track down who started serving these in Belfast, although there was a well known Italian ice cream shop in Castle Street where I got mine. Give this a go, it’s really scrumptious. If anyone does know the origin of smokies please let me know.
4 Large scoops of vanilla ice cream
1 Litre Pineapple lemonade
4 chocolate flakes
Get 4 tall glasses, and a scoop of ice cream to each glass and top up with the pineapple lemonade and stick the chocolate flake into the ice cream when floats to the top.