#GlobalApron 2024- week 22 ingredient pineapple

I uploaded my infection and cold fighting "Honey-Pickled Ginger For Ginger Tea " recipe,, so I adapted it for summer. This is a delicious drink that's great for summer beauty.You just have to mix it, so it's easy. Adjust the sweetness to taste. Recipe by Soraten mama

wanted to come up with a recipe, that i didnt have the seeds in itand i have done it. This is so good.

This pineapple juice drink is perfect... for any occasion. We have also used crushed pineapple as well as the chuncks. The whole pineapple gives a very festive look to the drink.

Sipping lemon juice and agave with frozen pineapple cubes from a tall glass, a real treat, pineapple slowly melting till you can chew the fresh pineapple chunks.#GlobalApron

Originally published in Modern Gelatine Cookery, 1970 – 1974I came across this recipe years ago, I added it to our Christmas dinner ever since I first made it. It’s super easy quick and cheap. You may find it under another name like pineapple jello in a can , but the original name is pineapple roll. I found this on the vintage kitchen on YouTube 2013 I think. I love pineapple and the jello together.

Published. A drink made with just canned pineapple and milk.The origin of this recipeI came up with this to use up leftover canned pineapple.

A delicious cake with pineapple flavor; baked and turned upside down so the pineapple rings are on top.

Chinese New Year is fast approaching and pineapple tarts are popping out everywhere if you are residing in Singapore. This year, I decided to make my own with a bit of old and new. I had been experimenting on these tarts for a couple of days and old is using a traditional recipe (which is from my grandma). New is going an unorthodox route with a French pastry as the base.I personally dislike the base. I find the cookie base crumbly and lack flavors without much texture. The pineapple jam is also a bit too sweet and doesn't have much of a chew. After much experimenting, I finally settled for a reduced sugar pineapple jam and a very underrated pastry, sablé breton, as the base. I can finally taste the pineapple's tartness as well as an aromatic cookie base.Even tho they look more rustic, but they are just the way I wanted them to be. The downside is the cookie base dough has to be parbaked be4 molding into individual tarts. This means the leftover cookies cannot be reused. You can bake the leftover and consume as it is or blitz them into powder and use it as garnishes for ice cream or any desserts.But I didn't stop here. I still feel that there is a lack of something and so I improvised. I had included the extra steps in the directions below. You can totally skip the extra steps and the tarts will still taste great. On a last note, do taste and adjust the amount of sugar that you are gonna add. Some pineapples are sweeter and some are sour.

I found ginger caramel at a drugstore. I tried it and it was so awful that I had to make my own. Homemade is the best! You can adjust the amount of ginger to your taste after all.You can stir everything together from the start (I always do so.)If you plan to taste test how much ginger to add, be careful not to burn yourself.If you use ginger jam, this is easy. It has a little bit of ginger fiber in it, which adds an extra dimension to the flavor. For about 24. Recipe by Ittomama

Use only tinned pineapple and syrup in this cake

Note: The ingredients for one batch of pineapple cake dough make about 8-9 pieces. The pineapple filling ingredients are based on the net weight of the peeled pineapple I bought, which can make many pieces. Adjust the weight according to personal needs! Dough weight: 25 g per piece Filling weight: 25 g per piece It's recommended to prepare the pineapple jam a day in advance, mold it, and refrigerate overnight for easier handling the next day.