63 woman this month | July 2012 | Barbecue Spicy Pineapple l In a small bowl, mix together the honey, lime juice, zest, garam masala, melted butter, Tabasco sauce, salt and pepper. Whisk together lightly. In a separate bowl, place the cleaned and sliced pineapple. Pour over the marinade. Turn the pineapple regularly so that it gets completely covered in the mixture. Place in the refrigerator overnight. l Preheat the barbecue and make sure the area is cleaned of previous cooking items. When the area is hot, place each piece of pineapple on the grill for just two to three minutes per side in order to heat through and to put grill marks on the pineapple. l Remove immediately and serve hot with additional honey and whipped cream. Summer Pudding l Wash the berries and gently dry on kitchen paper. l Grate the apple and place it into a saucepan with the sugar and the orange juice. Stir to dissolve the sugar and heat to lightly cook the apple. Remove from the heat and add the raspberries and blackberries, but not the chopped strawberries. Place back on the heat and cook for a further two-three minutes, to cook and mash the berries, stirring all the time. Remove and cool. l Using a small basin or pudding bowl, line it nicely with plastic wrap. Place a disc of bread, cut from one of the slices using a cookie cutter, at the bottom of the pudding bowl. Use rectangular slices of bread, overlapping each other, to line the sides of the bowl. l Fold the chopped strawberries into the cooked fruit mixture. Spoon this mixture into the centre of the bread lined bowl and press down firmly so that all the fruit mixture is used. Place a whole slice of bread over the top and cover with any remaining juice. Press down the pudding to ensure it is tightly packed and cover with plastic wrap. l Use a small plate on top to weigh the mixture down and refrigerate overnight. l To serve, unwrap; put a serving plate upside-down on top and flip the summer pudding over. Serve with fresh berries and cream. 600g fresh raspberries 300g strawberries 300g blackberries 1 apple, skinned and grated 120g Muscovado sugar 1 tbspn orange juice 8 slices white bread, preferably a day old. 1 tbspn acacia honey 1 tspn lime juice 1 lime zest pinch garam masala 60g butter, melted 1-2 dashes Tabasco hot sauce salt and pepper to taste 1 fresh pineapple, peeled, cored and cut into 2cm wedges or rings Madeira Cake l Preheat the oven to 165 degrees Celsius. l In the bowl of an electric mixer, cream the softened butter and sugar with the lemon zest until the mixture is light and fluffy. Add eggs one at a time and incorporate well between additions. Add the lemon juice and mix well. Sift together the plain flour and baking powder and mix together with the ground almonds. l Add the dry ingredients to the butter/egg mixture and, at the same time, add the milk slowly as the mixture combines. l Lightly grease a loaf pan and line with parchment paper. Fill the pan with the cake batter and place into the oven. Bake for 45-50 minutes or until a skewer inserted into the highest point comes out dry. l Cool the cake in the tin before removing it, slicing it and serving. Day old cake can be toasted and served with ice cream as an extra treat. 180g unsalted butter 180g caster sugar 3 large eggs 175g plain (all-purpose) flour 8g baking powder 60g ground almonds (almond powder) 1 lemon, zest and juice 60ml milk
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