• 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.