i know. it doesn't have the same ring to it as i can't believe it's not butter, but that's the incredible thing about juicing in the thermomix. being the fibre sook i am, i was juicing the likes of oranges, pears, berries...nothing too tough, but on a trip to bankstown a couple of months ago, i bought some huge bethonga pineapples and decided to give pineapple juice a go, and boy am i glad i did - it's amazing. to me, bethonga pineapples seem really fibrous, but when juiced up in the thermomix, you'd never know it.
about half a large pinapple, peeled, cored and cut into chunks
a little sugar, to taste (or not)
about 400 grams ice cubes
pop all this into the thermomix bowl and blitz away on speed 10 for a minute or so. pour into a jug.
pour about 500 grams of water into the thermomix bowl and blitz to self clean and add this to the jug of juice, if desired. can you tell i don't like to waste a thing?
you can't tell that there's any fibre in the juice at all - the juice isn't thick, and it's very clean tasting - quite different from the juice from a juice extractor...and all the fibre's still there - isn't that wonderful? you might think there's a lot of water in the juice, but that's not a bad thing - we need to drink more water, and this is a easy way to have it - don't want to overwork our pancreas, do we?
Showing posts with label pineapple. Show all posts
Showing posts with label pineapple. Show all posts
Friday, September 30, 2011
Saturday, March 21, 2009
my dad's version of satay
having given you a version of pretend satay sauce yesterday, i thought i'd give you a version of pretend satay today.
my dad never cooked much. this isn't to say he didn't know how, but he just never did. this was something he concocted when he did. for me, this is comfort food because it has memories of my dad with it. i love my dad.
a splash of oil
1 onion, cut into eight wedges
a piece of skirt steak, sliced across the grain, sprinkled with a little salt
1 or 2 tomatoes cut into wedges
pineapple pieces
some satay sauce, according to your liking
heat the oil in a frypan over high heat.
throw in the onions and give them a good toss around every so often. you want them to have a little colour here and there. set aside.
put in another splash of oil in the frypan, again over high heat. pop in the slices of meat to cover the pan evenly and allow to colour on one side for about a minute. flip it over and brown the other side. set aside. the meat should be golden outside, but undercooked.
in the same frypan, again over high heat, return the onions and add the tomatoes, pineapple and satay sauce. once fully heated and boiling (and no doubt splattering, so have a lid handy), add the meat, give it a good stir and remove from the heat and serve with plain rice and vegetables.
my dad never cooked much. this isn't to say he didn't know how, but he just never did. this was something he concocted when he did. for me, this is comfort food because it has memories of my dad with it. i love my dad.
a splash of oil
1 onion, cut into eight wedges
a piece of skirt steak, sliced across the grain, sprinkled with a little salt
1 or 2 tomatoes cut into wedges
pineapple pieces
some satay sauce, according to your liking
heat the oil in a frypan over high heat.
throw in the onions and give them a good toss around every so often. you want them to have a little colour here and there. set aside.
put in another splash of oil in the frypan, again over high heat. pop in the slices of meat to cover the pan evenly and allow to colour on one side for about a minute. flip it over and brown the other side. set aside. the meat should be golden outside, but undercooked.
in the same frypan, again over high heat, return the onions and add the tomatoes, pineapple and satay sauce. once fully heated and boiling (and no doubt splattering, so have a lid handy), add the meat, give it a good stir and remove from the heat and serve with plain rice and vegetables.
Friday, March 20, 2009
satay sauce - the non authentic version
this is not the real thing and i am not going to try and pass it off as such. it's just a spicy, peanutty sauce i like to have with the thai meatballs, cold roast meat, eggs, salad, as a dip....whatever.....i'm sure you'll find your own niche for it too.
1/4 cup oil
1 onion, finely diced
1 clove, crushed
1 red chilli, chopped, with or without seeds - your choice
3 tablespoons curry powder
3/4 cup super crunchy peanut butter
440 gram tin crushed pineapple
heat the oil in a medium saucepan and soften the onions.
add the garlic and chilli; be careful not to brown the garlic - you just want it to perfume (yes, that's right, i said perfume) the oil.
add the curry powder and do not let it catch - you just want to let it lose any rawness it may have.
add the peanut butter, followed by the crushed pineapple.
give it a good stir and thin it to the consistency of your liking with the juice from the crushed pineapples. if you poured the whole tin, that's okay - that's what i do - the sauce will be saucier, but still quite thick - peanut butter has that effect - it's thick.
now serve it the way YOU want to.
1/4 cup oil
1 onion, finely diced
1 clove, crushed
1 red chilli, chopped, with or without seeds - your choice
3 tablespoons curry powder
3/4 cup super crunchy peanut butter
440 gram tin crushed pineapple
heat the oil in a medium saucepan and soften the onions.
add the garlic and chilli; be careful not to brown the garlic - you just want it to perfume (yes, that's right, i said perfume) the oil.
add the curry powder and do not let it catch - you just want to let it lose any rawness it may have.
add the peanut butter, followed by the crushed pineapple.
give it a good stir and thin it to the consistency of your liking with the juice from the crushed pineapples. if you poured the whole tin, that's okay - that's what i do - the sauce will be saucier, but still quite thick - peanut butter has that effect - it's thick.
now serve it the way YOU want to.
Tuesday, December 2, 2008
pineapple carrot cake
this is a recipe from the australian women's weekly.....august 15, 1979......
this first time i made this was a couple of years after that (it is rare for me to make something really soon after i see the recipe; it does happen, but it is rare). at the time, i wasn't a very experienced cake maker and just wanted something i could make that was at the very least half decent. and this helped me on my way. it was easy and moist. moist was important to me; i had spent a large part of my formative cake making years making cakes based on recipes from margaret fulton, and the butter cake recipe she had in her cookbook wasn't very encouraging because it was very dry. then, i came upon this recipe, and here was a cake that was moist and would stay moist for a couple of days. i was on my way.
i also love this cake because it's so quick and easy to mix - all you need is a bowl and a wooden spoon; there's no need for a mixer, so washing up is easy, too.
to test to see if a cake is done, you can either insert a skewer into the middle of the cake and if the cake is done, the skewer will come out clean, that is, without any batter or cake stuck to it; the other way to test a cake for doneness is to lightly press the centre of the cake and if it springs back, it's done; it will stay depressed if the cake is not yet done.
3/4 cup plain flour
3/4 cup self raising flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1 cup finely grated carrot, lightly packed (about 1 large carrot)
450 can crushed pineapple
1/2 cup oil
2 eggs
preheat the oven to 180 degrees celcius and line two 25cm x 8cm bar tins with baking paper.
combine the flours, bicarbonate of soda, salt, cinnamon and sugar in a large bowl.
add the carrot, pineapple oil and lighty beaten eggs and mix well.
pour the mixture into the prepared tins and bake for 45 minute or until done when tested with a skewer.
this first time i made this was a couple of years after that (it is rare for me to make something really soon after i see the recipe; it does happen, but it is rare). at the time, i wasn't a very experienced cake maker and just wanted something i could make that was at the very least half decent. and this helped me on my way. it was easy and moist. moist was important to me; i had spent a large part of my formative cake making years making cakes based on recipes from margaret fulton, and the butter cake recipe she had in her cookbook wasn't very encouraging because it was very dry. then, i came upon this recipe, and here was a cake that was moist and would stay moist for a couple of days. i was on my way.
i also love this cake because it's so quick and easy to mix - all you need is a bowl and a wooden spoon; there's no need for a mixer, so washing up is easy, too.
to test to see if a cake is done, you can either insert a skewer into the middle of the cake and if the cake is done, the skewer will come out clean, that is, without any batter or cake stuck to it; the other way to test a cake for doneness is to lightly press the centre of the cake and if it springs back, it's done; it will stay depressed if the cake is not yet done.
3/4 cup plain flour
3/4 cup self raising flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1 cup finely grated carrot, lightly packed (about 1 large carrot)
450 can crushed pineapple
1/2 cup oil
2 eggs
preheat the oven to 180 degrees celcius and line two 25cm x 8cm bar tins with baking paper.
combine the flours, bicarbonate of soda, salt, cinnamon and sugar in a large bowl.
add the carrot, pineapple oil and lighty beaten eggs and mix well.
pour the mixture into the prepared tins and bake for 45 minute or until done when tested with a skewer.
Wednesday, February 16, 2005
pineapple biscuits
these biscuits are crisp and crunchy, with a chewy surprise of dried pineapple. the weetbix added another dimension to the texture (airiness) and flavour (maltiness). all in all, a good, easy biscuit to add to one's repertiore.
miss c and miss k had them in their lunchboxes today as a surprise, and i dare say they were delighted. delight yourself and those around you and make a batch soon.
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla essence
1 egg
125 grams butter, melted
1 cup self raising flour
6 crushed weetbix
3/4 cup dried chopped pineapple
preheat the oven to 180 degrees celcius.
line 2 baking trays with baking paper.
use a whisk to combine the sugars, vanilla, egg and butter in a bowl.
add flour, weetbix and pineapple.
stir thoroughly until well combined.
drop tablespoonfuls of mixture onto the prepared trays.
bake for 20 minutes or until light golden.
leave the biscuits on the trays for 5 minutes before transferring them to a wire rack to cool. they need this time to settle and compose themselves, otherwise they'll crumble and fall apart. they're delicate like that. but once they've cooled a little bit, they're fine.
these are already delicious to eat as they are, but if you want to make them look really fancy, the following icing may be spread over the cooled biscuits, then sprinkled with more of the dried pineapple.
pineapple icing.
1 3/4 cups icing sugar
2 tablespoons pineapple juice
2 teaspoons melted butter
1/2 cup chopped dried pineapple
combine the icing sugar, pineapple juice and melted butter in a bowl and use a whisk to stir it until smooth. spread over the biscuits and sprinkle with pineapple and allow to set.
miss c and miss k had them in their lunchboxes today as a surprise, and i dare say they were delighted. delight yourself and those around you and make a batch soon.
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla essence
1 egg
125 grams butter, melted
1 cup self raising flour
6 crushed weetbix
3/4 cup dried chopped pineapple
preheat the oven to 180 degrees celcius.
line 2 baking trays with baking paper.
use a whisk to combine the sugars, vanilla, egg and butter in a bowl.
add flour, weetbix and pineapple.
stir thoroughly until well combined.
drop tablespoonfuls of mixture onto the prepared trays.
bake for 20 minutes or until light golden.
leave the biscuits on the trays for 5 minutes before transferring them to a wire rack to cool. they need this time to settle and compose themselves, otherwise they'll crumble and fall apart. they're delicate like that. but once they've cooled a little bit, they're fine.
these are already delicious to eat as they are, but if you want to make them look really fancy, the following icing may be spread over the cooled biscuits, then sprinkled with more of the dried pineapple.
pineapple icing.
1 3/4 cups icing sugar
2 tablespoons pineapple juice
2 teaspoons melted butter
1/2 cup chopped dried pineapple
combine the icing sugar, pineapple juice and melted butter in a bowl and use a whisk to stir it until smooth. spread over the biscuits and sprinkle with pineapple and allow to set.
Subscribe to:
Posts (Atom)