Category Archives: #24 march: pineapple

march: lisa’s pineapple jam biscuits

You know, I’m not really a huge biscuit fan. I don’t make, buy or eat them very often. So when I was trying to think of things to come up with for this month’s challenge, I decided to make something a little different and came up with pineapple jam filled biscuits.


It’s actually not a completely new idea – these biscuits are quite popular around Chinese New Year time, but I am really not a fan of those ones that are sold in the shops. Either they are not crispy or short enough, or the filling is spiced with cloves, cardamom, cinnamon, ginger, etc. So I decided to create some that I actually would enjoy, and would like to eat.


I’ve kept my jam filling very basic – I mean, when I eat a pineapple biscuit, I want one that tastes like real, pure pineapple. No need to complicate it with other spices or flavours. Just the natural, sweet, classic pineapple. I haven’t made my recipe too sweet, but if you have a very sweet tooth, feel free to add more sugar. Also, if you are using a fresh pineapple (instead of canned), you may need to add more sugar if the pineapple is not overly sweet or ripe. Be patient when making the jam – it took me around 25 minutes to get my jam to the consistency and colour that I was after.


You can make your biscuits as large or as small as you like. I’ve made mine quite small. I’d describe them as slightly larger than gnocchi size. The smaller you make them, the more fiddly they are to wrap, and the longer it will take to make all your biscuits. But don’t make them too large either – they are meant to be delicate biscuits that just melt in your mouth. No more than 2 bites.


The scoring of the dough just before baking isn’t necessary, but I think it gives a nice touch, and makes the biscuits look like the actual pineapple (minus the spiky top). Cute and tasty.

You can find the recipe to my pineapple jam biscuits here. I hope you enjoy!



march: anna’s pineapple and ginger ice cream

Pineapple Ginger Ice Cream

I have to confess, I don’t like pineapple. People are usually horrified when I say that… I guess it’s like saying you don’t like mangoes or watermelon! So this month’s ingredient was a bit of a stretch for me. I don’t mind having pineapple if it’s in a dish, like carrot cake, or in a drink, like a pina colada! I just don’t really like it plain or if it’s the primary flavor in a dish.

I ended up making last month’s friands again. They were a hit at the brunch that I took them to! I had 5 egg yolks left over, which was the perfect amount for a batch of ice cream. I often end up throwing out extra egg yolks, which I hate doing. I also hardly ever have room in the freezer to fit my ice cream machine, so whenever I do, I always take advantage of it. Our freezer is usually jam packed with ingredients that we’ve stocked up on because they are hard to get or just come in bigger sizes than we can eat, and dishes that we’ve cooked and saved for later. We were away for a couple of weeks last month so we actively tried to clear out the freezer before we left. There was plenty of room for my ice cream machine!
Pineapple Ginger Swirl Ice Cream
Once I decided to make ice cream, it was easy enough to decide on the flavor, given this month’s theme! I already had some canned pineapple at home from when I made hummingbird cake, so I decided to use that, and kick it up a notch with some fresh ginger. You could definitely use fresh pineapple, but it was so easy to use canned, and I think the fresh ginger really livened it up so you probably couldn’t even tell that it was canned pineapple.Ice cream is something I really enjoy making. It’s a bit like fresh pasta – pretty easy to make but tastes so much better than a bought one, and people are always really impressed!
Pineapple_Ginger Ice Cream
I took the ice cream to a friend’s party and we served it with a champagne chiffon cake that my friend made. It was a great combination! Even to a pineapple hater, this ice cream was pretty damn good!
Homemade Pineapple Ice Cream Pineapple Ice CreamFind the recipe here

march: kerri’s caramelised pineapple cake

One of the things about moving countries is starting over again to find the best places to buy groceries and fresh produce. I usually love this type of exploring but since arriving in Singapore, have found the heat stifling and motivation sapping. I spent the first few months checking out the local supermarkets and only buying what I could carry back on the bus. With the imminent arrival of our little one, what I could carry was getting less and less, so I had to look into other options.

Now most of my shopping is done online through delivery services, and though there are not a lot to choose from here, there are some good ones. One being a fruit and vegetable delivery supplier that is reasonably priced, fresh and good quality. I look forward to my deliveries to see what they have packed and what I can cook with!

Lately we’ve been blessed with a fresh pineapple with each delivery. I had to think creatively how to use them because I’m not supposed to eat them during pregnancy. So I decided to change up a cake recipe and instead of using canned pineapples, caramelised a fresh pineapple instead.

caramelised pineappleThe original recipe is a loaf cake, but since I was making it for an event where there would be quite a number of people, I made a tray cake instead.

caramelised pineapple cake

Personally I thought it was a little sweet but all the guests loved it! It was great to hear the positive comments from people who didn’t know I had made it :)

You can find the recipe here.

march: pineapple

Pineapple lends itself to many sweet treats, sometimes being the star, sometimes being the natural sweetener added to a mix or sometimes just eaten on it’s own for dessert!

This month we showcase this tropical fruit, hoping to bring you some new ideas on how to use it in your baking and desserts.

So come join us this month for mouth-watering, fruity pineapple recipes that you, your friends and family will love!