Boiled Pineapple Fruit Cake

Not many of you may know this quirky fact about me, in fact there are many things I have not disclosed LOL!!!  This fact however was very pivotal my teenage years.  I grew up living on a golf course... yep a golf course.  My parents were caretakers by night, which meant we lived on the golf course and looked after the property outside of business hours.

The golf course itself was an 18 hole public golf course complete with a historic homestead, our house, a golf shop and a cafe.  My mam worked in the cafe which was perfect as she walked out the back gate and into her workplace.

One of the cakes that was baked at Sandringham Golf Course's cafe was a  Pineapple Boiled Fruit Cake and it was always a star in the cake cabinet. No fancy icing or decorations just fruit cake, moist, sweet and delicious and well enjoyed by many a golfer.

I decided to make recreate this cake... I did actually have the original recipe once but it has been misplaced somewhere in my travels so here is my take on what I can remember.

Boiled Pineapple Fruit Cake

Serves: 12 - 16

150 grams butter, coarsely cubed

1 cup brown sugar

440 grams can crushed pineapple

500 grams mixed dried fruit

100 grams candied cherries, chopped

2 tablespoons brandy

2 large eggs, lightly beaten

1 cup flour

1 cup self-raising flour

1/2 teaspoon baking soda

1 teaspoon mixed spice

1 teaspoon ground cinnamon

Preheat oven to 170 degrees Celsius or 150 degrees Celsius fan forced.

Grease a 20 cm round cake tin and line the base with nonstick baking paper.

Place butter, sugar, pineapple and juice in a saucepan, then stir until butter melts and sugar dissolves. Stir in dried fruit and brandy and simmer gently for 3 minutes. Remove to a bowl to completely cool.

Stir in the eggs.

Then stir in the flours, baking soda and spices, sifted together.

Spoon the mixture into the prepared cake tin and smooth the surface.

Bake for 1½ hours or until a skewer inserted in the centre comes out clean.

Cool cake in the tin before turning out.

(Click here for a printable version of this recipe)

Pineapple, Lime and Coconut Cake

Ok so again another apology for the lack of blogging....

I know that I haven't been blogging of late but we have just been seriously "out of control" busy! My work has been complete madness with many nights staying in motels leaving Noel and the kids to look after themselves.

The year is drawing to a close and there is end in sight for the madness.  Needless to say I am going to take a little time today to catch up on some things that I have cooked in the fleeting days of being at home... being a wife to my incredibly supportive husband, Noel, and a mother to my two wonderfully rounded yet quirky at times children, Oliver and Alex - instead of a career lady.

Strange as this sounds, I actually do need to sit, relax and allow the creative side of me roam free.  I adore nothing more than cooking and eating, and then of course there is the blogging side of my life where I enjoy sharing all of our culinary adventures with those that take the time to read our blog.

With that said please enjoy my catch up blogs and with determination I will endeavour to be a little more regular in the future.......

This cake is a perfect recipe to start off with.  A deliciously light sweet treat which I will put my hand up and admit that the flavour combination of the sweet pineapple and tangy lime is incredible. 

Topped with a cream cheese frosting and sprinkled with toasted shredded coconut each slice was like a little piece of paradise.

Pineapple, Lime and Coconut Cake

(recipe sourced from WW Magazine November 2013)

 

Serves: 12

ProPoints per serve: 6

 

cooking spray

100 grams reduced fat margarine

1/2 cup caster sugar

2 teaspoons finely grates lime rind

2 eggs

440 gram can crushed pineapple in natural juice

2 cups self raising flour

200 grams extra light cream cheese

1 tablespoon icing sugar, sifted

1 teaspoon coconut essence

1 tablespoon shredded coconut

Preheat oven to 180 degrees Celsius.

Lightly spray a 20cm round cake tin with cooking spray and line the base with baking paper.

Using electric beaters, beat the margarine, sugar and lemon rind in a bowl until light and fluffy.  Add the eggs, 1 at a time, beating well after each addition.

Drain the pineapple and reserve 1/2 cup of the juice.  Stir the pineapple and reserved pineapple juice into the egg mixture.  Gently fold in the flour.  Spoon into prepared tin. 

Bake for 45 minutes or until a skewer inserted in the centre comes out clean.  Set aside to stand in tin for 5 minutes before turning out onto a wire rack to cool completely.

Combine the cream cheese, icing and coconut essence in a bowl. Spread over the cake and sprinkle with the coconut.

(click here for a printable version of this recipe)

Spicy Ham and Pineapple Quesadilla

A quick enjoyable lunch was on the cards today. Something full of flavour and different to a sandwich or a salad.

I remembered I had a packet of tortillas in the cupboard and had several ingredients that could be used to make up the fillings for a Quesadilla - one of my favourite treats.

Saying this my filling combination wasn't exactly Mexican but it was really nice.

Spicy Ham and Pineapple Quesadilla
Serves: 4
ProPoints per serve: 6
cooking spray
4 96% fat free tortillas
80 grams ham
80 grams crushed pineapple, drained
1/2 medium avocado, diced
1 tomato, diced
1/2 medium red onion, finely sliced
1/4 bunch coriander, roughly diced
1/2 teaspoon dried chilli flakes, or to taste
80 grams reduced fat tasty cheese

Spray a frying pan with cooking spray and place on tortilla in the pan.

Top with half of the ham, pineapple, avocado, tomato coriander, chilli flakes and cheese.

Place second tortilla on top.

Place over a medium heat allowing to heat through for 3 - 4 minutes. Reduce heat if too hight.

Place a dinner plate over the quesadilla and flip over. Return quesadilla to pan to cook other side for a further 3 - 4 minutes or until cheese is melted.

Repeat with remaining ingredients.

Cut each quesadilla into four pieces and serve immediately.

Note: You could easily cook this in a large sandwich press and it wouldn't be as fiddly!


(click here for a printable version of this recipe)

Hawaiian Chicken

I have to say that this is one of those recipes that never fails. Easy to prepare, easy to cook and easy to eat - what more can you ask for especially on a week night when fast order is required. In fact this has been a favourite meal in our house for many years now.

Allowing the chicken to marinate over night is the key to this dish being a success. The chicken once cooked is tender and juicy and delicately spiced. Served with a mild fruity curry sauce made from the remaining marinade it is a dish that pleases everyone.

Hawaiian Chicken

(recipe sourced from WW Simply The Best Cookbook)

Serves: 4

Points per serve: 5.5

440 gram can unsweetened pineapple slices

2 tablespoons soy sauce

1 teaspoon curry powder

1 clove garlic crushed

1 teaspoon grated fresh ginger

4 chicken breast fillets (200 grams each), all visible skin and fat removed

1 teaspoon cornflour

Drain pineapple and reserve the juice. Cover pineapple slices and refrigerate.

Combine pineapple juice, soy sauce, curry powder, garlic and ginger in a bowl. Mix well and add the chicken, ensuring the chicken is covered by the marinade. Cover and refrigerate for several hours or overnight if possible.

Preheat the oven to 180 degrees Celsius.

Place the chicken on a wire rack over a baking dish and bake for 30 minutes or until chicken is tender, occasionally brushing with half of the remaining marinade.

Cut pineapple rings in half and place on top of the chicken. Return chicken to the oven for a further 5 minutes.

Meanwhile in a small saucepan blend cornflour with remaining marinade. Place over a medium heat and cook, stirring constantly, until mixture boils and thickens. Serve sauce over the chicken.
(click here for a printable version of this recipe)

Tropical Deluxe Pizza

Friday nights often end up being "Homemade Pizza" nights - purely because we can make a pizza that we want and it does feel like we have purchased take away.

I wanted something different, as I do tend to make a vegetarian pizza to keep my points low.... so I made this pizza which served 2 and I have to say I was really happy with the result.

I love a tropical (hawaiian) pizza but not overly satisfied with the amount of cheap ham and cheese that the takeaway provides so I tought I would make my own..... so here it is (and yes it was delish!!)

Tropical Deluxe Pizza

Serves: 2
Points per serve: 5.5

cooking spray
1 x Lebanese Bread (100 grams)
100 grams baby spinach leaves
50 grams ham, sliced
1/2 onion, sliced
100 grams button mushrooms, sliced
1/2 cup pineapple pieces in natural juice, drained
6 raw green prawns, peeled, rinsed and cut in half lengthwise
40 grams reduced fat grated mozzarella cheese

Preheat oven to 200 degrees Celsius.

Spray a pizza or oven tray with cooking spray. Place lebanese bread onto tray. Spread tomato paste over bread. Sprinkle over the spinach leaves, hame, onion, mushrooms, pineapple pieces, prawns and finally cheese.

Cook in the oven for 15 - 20 minutes or until the pizza is cooked through and cheese is golden.

(click here for a printable version of this recipe)

Sweet and Sour Chicken

Requested by the children and lovingly agreed upon by the chef, last night's dinner was Sweet and Sour Chicken.

I love the fact that my kids ask for such dishes when I am in the mood for taking requests. They don't ask for fish fingers or two minute noodles or anything simple and I am REALLY proud of them for that. To be honest, I don't think I would cope that well with children that are fussy eaters especially considering both Noel and I love to cook a diverse range of foods.

This is the first time that I have ever cooked Sweet And Sour sauce from scratch. I have to say that in the past when making this dish I have used the sauce premade in a bottle. I was happy with the outcome and have a sneaky feeling that the kids did also as there wasn't a great deal left!

Sweet and Sour Chicken

Serves: 4
Points per serve: 7

500 grams chicken breast fillet, diced
2 teaspoons sugar
3 tablespoons soy sauce
1 tablespoon dry sherry
1/3 cup cornflour
1/3 cup water
oil for deep frying
1 red capsicum, diced
1 green capsicum, diced
1 onion, diced
1 440 gram can pineapple pieces, drained and reserve juice
2 tablespoons tomato sauce
1/4 cup white vinegar
1/4 cup water
1 1/2 tablespoons cornflour, extra

Combine sugar, soy sauce and sherry in a bowl and stir well. Add diced chicken, stir to coast and leave to marinade for 1 hour, stirring occasionally.

Drain meat from marinade, reserve liquid.

Mix the cornflour and water in a bowl to make a batter. Add chicken pieces. Heat oil in wok or large frying pan. Cook chicken, several pieces at a time, cooking until golden brown. Drain on paper towel and keep warm.

Drain oil from wok, leaving about 1 tablespoon of oil. Return over high heat, add the capsicums and the onions. Stir fry for 2 - 4 minutes. Mix together tomato sauce, vinegar and reserved pineapple juice. Add to the wok, tossing through the vegetables. Add the pineapple pieces. Mix the remaining cornflour with water, add to the wok, stirring continuously until boiling and starting to thicken.

Place chicken on a plate and cover with sauce and vegetables.

(click here for a printable version of this recipe)

Carrot, Pineapple and Zucchini Cake

Not only did the ingredients in this cake make me raise my eyebrows but so did the taste!! I love carrot cake but the use of zucchini along with pineapple adds just a new dimension to the taste, texture and moistness to this cake.

Topped with lemon flavoured cream cheese icing it's definitely a cake that wants you to eat seconds.

Carrot, Pineapple and Zucchini Cake

(recipe source: WW Secrets Of Success)

Serves: 16
ProPoints per serve: 4

Points per serve: 2

cooking spray

1/4 cup (50g) reduced fat butter or spread

1/2 cup caster sugar

1 egg, lightly beaten

1 eggwhite

1 x 200g can crushed pineapple in juice

1 medium carrot (120g) peeled and grated

1 medium zucchini (150g) trimmed and grated

1 3/4 cup self raising flour, sifted

1 teaspoon bicarbonate of soda

1 teaspoon groung cinnamon

1/4 teaspoon ground nutmeg

125 grams light cream cheese

1/4 cup icing sugar mixture, sifted

1 teaspoon lemon juice

Preheat oven to 180 deg C.

Spray a 22cm square cake pan with cooking spray. Line base and sides with non-stick baking paper.

Using an electric mixer, beat spread and caster sugar until light and creamy. Gradually add the combined egg and eggwhite, beating until combined. Stir in the pineapple, carrot and zucchini. Stir if the sifted flour, bicarbonate of soda and spices.

Spoon cake mixture into pan, smooth surface. Bake for 35 - 40 minutes or until golden and cooked when tested with a skewer. Cool in pan.

Meanwhile, make cream cheese frosting. Using an electric mixer, beat cream cheese and icing sugar until smooth. Beat in juice.

Remove cooled cake from pan and spread frosting evenly over top of cooled cake.

Hamburger with the Lot

This is a favourite burger here in our Fish and Chip shops and one my 10 year old son has taken to ordering and devouring... not quite sure where he puts it all but then he is a growing boy!!

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By saying it is a Burger with the Lot, it really is quite a handfull let alone a mouthfull. Some places offer a magnitude of toppings such as beetroot slices and pineapple but the basic is lettuce, tomato slices, onions, cheese, bacon, egg and tomato sauce. What goes into making "the Lot" is really up to the individual or the shop.
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Hamburger with the Lot

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Serves 1

3

1 hamburger patty

1 hamburger bun

1/2 cup lettuce shredded

2 -3 tomato slices

1/2 onion, sliced into rings

1 pineapple ring

1 rasher of bacon, rind and fat removed

1 slice tasty cheese

1 tablespoon tomato sauce

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In a small frypan sprayed with cooking spray cook hamburger pattie (see recipe) for 3 minutes each side or until cooked through. When half cooked to the same pan add the pineapple ring, onions and bacon rasher to seperate parts of the pan and cook through.
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Meanwhile cut hamburger bun in half and toast the inside only.3In a small microwave proof dish cook onion in microwave for 1 minute or until soft and transparent.
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Once the patty is cooked remove all contents of the pan from heat. To the same pan cook the fried egg.
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While the egg is cooking, place the base of the bun on a plate and top with lettuce, tomato slices, place hamburger patty on top followed by sliced cheese, onions, pineapple slice, bacon rasher and egg. Squirt on the tomato sauce and then finally add the bun top.
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