The following cakes will delight any fan of dense and moist fruit cakes, with an added bonus of tropical flavors and aroma of pineapple, coconut, rum and vanilla. Continue reading “Pineapple, Coconut and Rum-Raisins Cakes”
One of the best remedies for grey gloomy days, is to have a bowl of bright colored, velvety tasty warm soup. Continue reading “Orange Vegetables and Pineapple Soup”
After enjoying filled cookies made with sweetened condensed milk dough (click HERE for the recipe), I knew I wanted to use this dough in more than one way. The following tasty mini tarts are the result of this decision. Continue reading “Apple, Pineapple and Honey Mini Tarts”
Wonton wrappers are a wonderful versatile item that I love using. Once filled, they can be steamed or fried, or turned into quick ravioli dishes. In the recipe here I’ve used them to prepare mini egg rolls and cooked ravioli, filled with a delicious duck filling. Continue reading “Wonton Wrappers with Pineapple-Coconut Milk Duck Filling”
Galette is a French term used to describe a rustic, free form tart, that doesn’t require a tart pan for baking. Continue reading “Pineapple, Coconut and Rum Galette”
We refer to the pineapple as one “fruit”, but it is interesting to know that it is actually a “multiple fruit”. This means the “fruit” consists of many smaller fruits, that are formed from a cluster of flowers. Each flower produces a “fruit”, but as they all grow together, they create what looks like one single fruit. Other familiar “multiple fruits” are figs, mulberries and strawberries.
Maybe the fact that they are produced from many flowers is the reason these fruits usually have an incredible aroma? Continue reading “Pineapple-Cherry Cake”