Turkey Soup

What a great way to use up leftovers! And just the job on a winter's night!

Pina Colada Dipping Sauce

This tropical dipping sauce is super tasty with a combination of pineapple and coconut flavors. It's a little too sweet for me though, so I probably won't be making it again soon. 

1 C pina colada mix

5 Tbsp water

2 Tbsp drained crushed pineapple, chopped finely 

2 Tbsp unsweetened coconut

1 1/2 tsp cornstarch mixed with 2 tsp water (lump free)

1 Tbsp unsweetened coconut, toasted (for garnish)

Heat the pina colada mix, water, pineapple and coconut over a medium heat for about 5 minutes. 

Gently add the cornstarch mixture and continue cooking for another 5 minutes or so, until the sauce begins to thicken. 

Allow to cool for a few minutes. 

Serve with cooked shrimp as a light appetizer. 

Pineapple Upside Cake

This recipe has that retro feeling that takes you back to childhood. My mother's pineapple upside cake was just the best, with a scrumptious caramelized brown sugar glaze that oozed over the top. Just perfect. This cake is lovely too, but not quite like my mum's!

Butter for greasing the pan

1/4 C brown sugar

7 slices of canned pineapple (in juice)

1/3 to 1/2 C glacé cherries 

2/3 C flour

1 stick (4oz) butter

1/2 C sugar

2 eggs

1 tsp baking powder

1/4 tsp baking soda 

2 Tbsp Malibu rum (optional)

1/2 C pineapple juice (divided)

Preheat the oven to 400 degrees F. 

Lightly butter a Pyrex baking dish, and then sprinkle with the brown sugar. 

Layer the pineapple rings in the dish and place half a cherry in the middle of each pineapple slice and in between. 

Pulse the flour, butter, sugar, eggs, baking powder and baking soda in a food processor until the mixture is smooth. Then add 1/4 C of the pineapple juice and Malibu rum, and pulse briefly until the liquids are incorporated. 

Gently spoon the mixture over the pineapple rings, and then tap the baking dish on the counter a couple of times, to help the mixture fill the nooks and crannies. 

Bake for 30 minutes, then run a spatula around the outside to loosen the cake. Invert a serving dish or a larger dinner plate over the top, and flip the cake out. 

Carefully pour the remaining pineapple juice over the top to help make the cake nice and moist. 

This cake is particularly tasty served with a generous portion of whipped cream. 

 

Caribbean Dreams

This recipe is based on one from Nigella. It's super easy and packs a wallop!

• 1 1/2 C Greek yogurt, coconut flavor

1 1/2 C heavy cream

• 2 Tbsp Malibu (coconut rum)
• 2 bananas
• 5 tbsp dark brown sugar
• 7 oz canister of whipped cream
• 1/3 C unsweetened coconut, lightly toasted
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Gently stir together the yogurt and heavy cream with the Malibu, and whisk for a minute or so until slightly thickened, and set aside. 
Slice the bananas and layer them evenly on the bottom of a trifle dish or glass bowl.
Pour the yogurt and cream mixture over the bananas, and then sprinkle the brown sugar over the top.

Chill in the fridge for at least 6 hours.
Just before serving decorate the top with some whipped cream and sprinkle on the toasted coconut.