• Hummingbird Cake
• Virgin Pina Colada/Pinecoco smoothie

Pineapple

Ananas comosus

Pineapples are the fruit of a bromeliad with stiff spiny leaves. The can be grown from the ‘pineapple top’ or from slips which grow on existing plants. They can take around 2 years to develop a fruit so require a spot where they will not be disturbed. Pineapple is used fresh or dried in sweet and savory dishes. The pineapple skins can be boiled in water for 10 minutes to make a refreshing drink

Buy your fresh organic pineapples from the Organic Farmers Market when they’re in season.

Hummingbird Cake

Ingredients

Cake

• 450g of (chunky) blended pineapple
• 1.5 cup plain flour
• 1 tsp baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon ground cinnamon
• 1 cup brown sugar (firmly packed)
• 1/2 cup desiccated coconut
• 1 cup mashed (over ripe) bananas
• 2 eggs
• 3/4 cup vegetable oil

Cream cheese frosting (optional)

• 50g butter (left at room temperature to soften)
• 250g cream cheese, softened
• 2 teaspoons vanilla extract
• 1 cup icing sugar

Method

1. Preheat oven to 180°C.
2. Grease a 20 x 20 cm square baking tin (or 23 cm round baking tin), and line the base with baking paper.
3. Using a fine sieve, drain the pineapple, setting aside 1/4 cup of juice.
4. In a large bowl, beat eggs, brown sugar and vegetable oil.
5. Mix in the mashed bananas.
6. Sift flour, bicarbonate of soda, baking powder, cinnamon and salt, and gradually add to mixture while stirring.
7. Add coconut and then the pineapple and pineapple juice, and mix until combined.
8. Pour into prepared baking tin and cook for approximately 1 hour, or until cooked (tested with a skewer).
9. Leave cake to stand for 5 minutes, then turn out onto a wire rack to cool.
10. Cream cheese frosting: beat cream cheese, butter and vanilla extract in a small bowl with an electric mixer until light and fluffy.
11. Beat in icing sugar gradually, until smooth.
12. Spread on top (and sides) of cake.
13. Decorate with tropical flowers if desired.

Virgin Piña Colada/ Pinecoco Smoothie

Makes 2 drinks

Ingredients

• 1/3 of a 400ml can of coconut cream
• 1/2 a large pineapple, with skin removed and cut into large chunks

Method

1. Blend pineapple chunks until it is an even consistency.
2. Add coconut cream and blend until mixed.

Malibu (or white rum) and ice can be added if desired.

Note: for this recipe an approximate ratio of 3 parts blended pineapple to 1  part coconut cream was used, but this can be adjusted according to personal taste.

Zucchini

Cucurbita pepo

• Zucchini Slice
• Zucchini Rings

Zucchini or courgette (Cucurbita pepo) is best grown in cooler seasons in subtropical climates. Both the fruit and flowers are edible. The fruit is usually harvested when about 100 mm long and is cooked in stir fries or served on its own. As the fruit grows larger it is also known as a squash and can be stuffed, baked or used to make rings as in the recipe below.

Zucchini Slice

This slice is great as a snack, or it can be served with salad for a full meal.

Ingredients

• 1 onion, finely chopped
• 3 cloves of garlic, peeled and crushed
• 1 large zucchini, grated
• 1 small red capsicum, finely diced
• 4 large mushrooms
• 1/2 cup grated cheese
• 3 Tbs fresh parsley, finely chopped
• 4 eggs, lightly beaten
• 1/4 cup milk
• 1 cup self-raising flour
• Salt and pepper, to taste
• Extra cheese for on top (optional)

Method

1. Preheat oven to 180°C.
2. Grease and line a 23 x 23 cm (9 x 9 inch) baking tray with baking paper.
3. Heat oil in pan. Add onion and garlic. Once it starts to brown add the capsicum, mushrooms and zucchini.
4. Once the vegetables are nearly cooked, remove from heat and scrape them into a large bowl. Add the cheese, parsley, eggs, milk, flour and seasoning into the bowl. Mix until well combined.
5. Pour into the tin and sprinkle with grated cheese (if desired).
6. Bake for approximately 35 minutes, or until golden brown on top and cooked through.
7. Remove from oven, cool and cut into squares.

Zucchini Rings

From the NSCF Share cookbook (Page 56)

Ingredients

• 1 large zucchini
• 6 eggs
• Macadamia oil
• Parmesan cheese, freshly grated
• Dried lemon myrtle leaves, powdered
• Mountain pepper
• Juice of 1 native lime

Method

1. Cut zucchini into rings about 10 to 15 mm thick. Cut out the seed section(retain these delicious centers for a stir-fry or soup)
2. Fry the rings in a little oil. When cooked halfway through, turn over, pour a little oil and sprinkle a pinch of lemon myrtle into each ring, and drop in an egg (gently!)
3. When the egg is cooked, top with parmesan cheese and mountain pepper, and lightly grill (optional).
4. Squeeze over a little lime juice.

• Raw Macadamia Slice
• Chunky Macadamia and White Chocolate Cookies

The Macadamia nut, also known as Queensland nut or Bauple nut is native to the rainforests of southern Queensland and northern New South Wales.  There are two species with edible nuts – Macadamia tetraphylla and Macadamia integrifolia. Macadamia trees grow in deep soils and like some wind protection. Trees can grow to 10m, but dwarf varieties are available.

Macadamia nuts are a good source of protein, vitamins – especially B1, minerals and monounsaturated fats.

Raw Macadamia Slice

Ingredients

Base

• 1 cup macadamias
• 2/3 cup medjool dates, deseeded and chopped
• 1/2 cup almond meal
• 1/2 cup desiccated coconut
• 1/3 cup coconut oil
• 1 Tbs honey
• 1 tsp vanilla extract

Topping

• 1/4 cup macadamias, chopped
• 2 Tbs desiccated coconut

Method

1. Line a loaf tin with baking paper.
2. Put all ‘base’ ingredients in a food processor and blend until smooth.
3. Put blended ingredients into the loaf tin and press to flatten.
4. Sprinkle with macadamias and coconut.
5. Refrigerate for 1 hour minimum.

Or for a more indulgent Macadamia recipe!

Chunky Macadamia & White Chocolate Cookies

Ingredients

• 250g butter, softened
• 1/2 cup white sugar
• 3/4 cup brown sugar, lightly packed
• 2 large eggs
• 1/2 tsp vanilla extract
• 5 cups plain flour
• 1 tsp bicarbonate of soda
• 1/2 teaspoon salt
• 1 cup white chocolate, coarsely chopped (or white chocolate chips)
• 1 cup macadamia nuts, coarsely chopped

Method

1. Preheat oven to 180°C.
2. Grease 2 baking trays.
3. In a large bowl cream butter and white and brown sugars, until smooth.
4. Mix in eggs one at a time, then add vanilla extract.
5. Sift flour, bicarbonate of soda and salt and gradually stir into the mixture.
6. Mix in white chocolate and macadamia nuts.
7. Using a tablespoon, drop spoonfuls of dough onto the prepared baking tray, leaving enough space for cookies to spread.
8. Cook for 10 minutes or until golden brown.

• Stuffed Nasturtium Flowers
• Pickled Nasturtium pods

Ingredients

• 25 – 30 nasturtium flowers
• 1/2 cup cream cheese
• 100g ricotta
• 1 Tbs chives
• 1 medium clove of garlic, peeled and crushed
• 1/2 tsp lemon zest
• 1 pinch of salt
• 1 cucumber, sliced

Method:

1. Submerge nasturtiums in water for a few minutes (to remove any dirt or bugs), then place on a towel to dry.
2. In a bowl mix cream cheese, ricotta, chives, garlic, lemon zest and salt until smooth and evenly dispersed.
3. Using a piping bag, gently squeeze the mixture into the centre of the flowers. Alternatively, use a ziplock bag with its corner cut, or a teaspoon.
4. Place each stuffed nasturtium on top of a cucumber slice to serve.

Pickled Nasturtium Pods (aka ‘bush capers’)

from NSCF’s Share Cookbook p 80

Ingredients

• 1kg nasturtium pods, gathered while still green.

Brine

• 250g salt
• 5 cups water

Spiced vinegar

• 1L vinegar
• 8 – 10 cloves 2 whole peppers
• 4 pimentos
• 2 bay leaves
• 6 coriander seeds

Method

1. Dissolve salt in water to make brine. Soak pods on brine for 24 hours.
2. Put all spiced vinegar ingredients into a saucepan, bring to the boil and simmer for 20 minutes.
3. Strain the pods and pack in small sterilised jars.
4. Warm jars in oven for 10 minutes (or microwave on high for 4 minutes.
5. Pour hot spiced vinegar over pods.
6. Seal jars and leave for six weeks. Once opened use all the pods in the jar. Do not reseal.

KALE

Brassica oleracea

Kale is usually available from the NSCF Organic Farmers Markets or you can grow it from seed available at the City Farm Nursery.  Kale is a non-hearting cabbage originating from Europe. It is hardy, frost-tolerant and drought tolerant. It has a number of varieties, the curly-leafed being most distinctive. It is best grown as a cool-season crop in the subtropics.

Kale is rich in Vitamin K as well as other vitamins and minerals, especially manganese.

The leaves and stalks can be used in stir-fries or stews or to make kale chips.

Capsicum-Cashew Kale Chips

Ingredients

• 1 cup unsalted cashews
• 1 red capsicum, seeds removed and roughly chopped
• 2-3 cloves of garlic, peeled and halved
• 2 Tbs olive oil
• 1 Tbs lime juice
• 1/2 tsp salt
• 1 bunch kale

Method:

1. Cover cashews in water and soak for a minimum of 2 hours.
2. Preheat oven to 100°C.
3. Grease and line 2 baking trays with baking paper.
4. Using a food processor, blend cashews, capsicum, garlic, olive oil, lime juice and salt until pureed.
5. Wash kale to remove any dirt, then spin dry using a salad spinner.
6. Slice along the spine of the kale so that you are left with just the green leafy part.
7. Put kale leaves into a large mixing bowl and pour the sauce over them.
8. Using a spatula (or clean hands!) stir the sauce through the kale until evenly dispersed.
9. Arrange the kale pieces in a single layer (with no overlaps) on the prepared baking tray. Make sure the leaves are uncurled, with no big clumps of sauce (it will take too long to dehydrate).
10. Dehydrate in oven for 2-3 hours, or until completely crispy and dry. Flip the chips approximately every 45 minutes.

Note: A dehydrator can be used instead of the oven if you have one.