Tag Archive | Pineapple

SEMI TROPICAL , SLIGHTLY BOOZY FRUIT MEDLEY …….

or, Fond Memories of Summer’s Past …….

Even living here in the Tropics I am fully aware that the “…hazy days of summer…” are over for most of you. And during my now 2 weeks absence from the Computer desk I had intended to cook and photograph some delicious body-and-soul warming soups from my home country in general and from my late Mutti’s kitchen in particular. But, as it so often happens in life, I got a bit side tracked with visitors and our girls coming home as well, and somehow I ended up trying – with some modest success I like to say so myself – to bake some cakes for future postings!!!!

Even though I thought not to post any of them since they are not 100% perfect, but …..why not, I asked myself. After all I am so proud that I even managed those (since I really really cannot bake) – what do you think? I leave you for now with a famous quote by W.C. Fields “If at first you don’t succeed, try, try again. Then quit. There’s no point in being a damn fool about it”. Please do let me know.

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So now for today I like to show you one of my long-time favourite (warm) fruit puddings – inspired of course by living for 3 years in “Rum-and-Steelband Country” – beautiful Trinidad & Tobago/W.I. There is only one little snag concerning my recipe – I was not able to find a single mango anywhere – season is over now, but I lived under the illusion of at least finding one in the big Hypermarket, but ……….no such luck, I used an apple instead!

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For 2 happy people:
½ x pineapple, peeled and sliced and cut into cubes
1 x ripe juicy mango, peeled, stoned and cut into cubes
(or use an apple instead, which makes it ‘semi tropical’)
½ x papaya, peeled, sliced, seeded and cut into cubes
1 x large banana, peeled and thickly sliced
1 x generous Tbsp of clear honey
1 x tsp of ground cinnamon
3 x Tbsp dark rum
1 x plus Tbsp of unsalted butter, room temperature

Serve with either vanilla-, yoghurt- or lemon-ice cream or a generous dollop of thick yoghurt.

This should be served if possible right at the end of the meal. So, assemble all your prepared fruit since it will only take a few minutes from start to finish.

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Use a heavy based frying pan, melt butter, add pineapple and cook on medium to low heat for a couple of minutes. Keep turning the fruit and when it starts to change colour slightly add all of the remaining previously prepared fruit to the pan and cook for a further 1-2 minutes (not more!!), turning occasionally.

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Now stir in honey, cinnamon and rum, cook for a further 2 minutes until sauce thickens. Serve immediately if possible.

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PS: I often play around adding this and that – including some golden raisins and other sweet dried berries. But on the whole the above recipe works just fine – my guests always asked me for the recipe, since it is so delicious, fruity and quick to make.

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That’s it – Guten Appetit

Namaskaram, Carina

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PINEAPPLE PACHADI

(Malayalam: പച്ചടി)

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The last week has been quite a bit hectic on the social front – meaning, eating out nearly every day! And this is not good for me, not good at all – tell me friends how does it happen that one always eats a bit more when one does not have to cook oneself?

So in order to get back into my (healthy) eating routine I made a wonderful little treat for myself.

P….P….Pachadi! It is most delicious, refreshing and healthy and is normally served as a side dish, a wonderful accompaniment for plain rice, snacks like dosa and idli and goes especially well with hot and spicy curries. You can even find this and other Pachadi’s in top international Indian Restaurants.

Pachadi is also part of the traditional Kerala Onam Sadya and is also often served at weddings (and all this on the traditional Banana leaf).

I use a whole large pineapple just for myself when I want to get back “on track” – it keeps a couple of days in the fridge alright and anyhow there is never any left for a third day.

Try this recipe and you too might get hooked on Pachadi.

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For what you see in the photographs I used:

1 large pineapple, chopped into fine cubes (2 cups)
½ tsp of Turmeric powder
2 ½ tsp of Chilli Powder (adjust to your own taste)
½ cup plus of Curd, slightly beaten for smoothness
Salt to taste
(2 Tbsp Jaggery or other sugar) I did NOT use any of these, since our pineapples are quite sweet naturally and I also like that “kick”.

Items you will need to grind into a smooth paste are:

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½ cup of grated fresh (or even frozen – but never dehydrated!) coconut
2 tsp of cumin seeds
2 tsp of black mustard seeds
A couple of Tbsp of water (if needed)

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Before serving you will need to temper with the following:

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3 tsp of Coconut oil
1 tsp of mustard seeds
2-3 dry red hot chillies
Some curry leaves

Now start cooking Pachadi:

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Add 1 Tbsp of water to the pot, followed by pineapple, salt, turmeric powder (sugar etc if you are using) and the chilli powder. Mix gently and cook on medium heat until pineapple becomes soft. Here again I like a little bit of ‘crunch’, but it’s up to you.

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Add your coconut paste and cook for a few more minutes until all the water evaporates.
Switch off heat and let this cool down for 10 minutes before you add your curd. Do not boil any more after this or it will curdle.

Remove to a nice serving bowl.

Heat oil, add mustard seeds and when it splutters in a minute or two add the dry red chillies and curry leaves and immediately pour it over the waiting Pachadi. A word of warning thou – be very carefully when you drop the dry chilli into the oil. Twice now they ‘shot’ at me quite ferociously and barely missed my eyes. Not funny – from now on I keep my face averted.

And as you can see from “Mini” and “Mo” (the cats!) and their bowl I just had a little bit of long-grain basmati rice with my Pachadi.

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Enjoy
Carina

Hot and Sweet Chicken-breast

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This week has been a bit crazy – in other words, there were never enough hours in the day to do even a fraction of the things either of us wanted or had to do.
Frequent power-cuts (due to the heavy onset of the refreshing monsoon) did not help either – and today, when I am writing this, it is only Thursday – so more to come.

So therefor I will not keep you busy as well by having to look at a long post, instead here is another one of my “speedy-gonzales” recipes (kitchen is not being used that much right now).

It will take you maximum 20 minutes from start to finish.

For 2 people I used:

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2 x Chicken breasts, cut into nice cubes

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A few pieces of fresh pineapple, cut into cubes

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2 x heaped Tbsp of Peanuts, crushed
1 x Tbsp liquid honey
1 ½ Tbsp of mustard (coarse grain)
1 shot of cream (or 2 if you like it creamier)
1 good sprinkling of curry powder
1 x Tbsp of Olive oil
Salt and pepper to taste

How to do:

Wok on medium heat, add oil and cubed chicken.

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Stir and quickly fry for couple of minutes. Add honey, mustard, curry powder, salt and pepper and whilst stirring keep on cooking the chicken.

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When ready carefully add the cream (don’t let it curdle) and the crushed peanuts. Simmer for a couple more minutes.
That’s it – serve with Rice or as in my pictures, with Penne and maybe some blanched spinach or broccoli.

Tips:
Place unsalted peanuts into your Mixy and ‘blitz’ only for a couple of seconds. Don’t make them smooth, you will want a slight bite.
This sauce is really simple but so nice, maybe you like to make a little bit more!?
If you have no fresh pineapple, then use tinned one.

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Enjoy your meal and have a wonderful safe week-end wherever you are in the world, my friends.

Carina