I've really got to stop browsing vintage cookbooks looking for kitchenalia .......
I was sidetracked yesterday, while clearing bookshelves, by a Golden Circle recipe book - and thought that one of the pictures looked really intriguing..
It involved merely a large tin of pineapple and 2 packs of lime jelly.
I had both in the pantry, and thought this was a nifty dessert to try.
The whole idea is that you open your tin of pineapple and drain the juice and reserve - DO NOT let your husband drink any.
Add water to the juice, to make a total of 3 cups of liquid. Boil this in a saucepan.
Add the boiling juice/water to two packets of lime jelly in a bowl or jug. Mix thoroughly to dissolve the crystals. Leave to cool.
Meanwhile, arrange the pineapple rings back in the tin - making the middle hole as vertical as possible. Gently pour the cooled jelly into the tin, starting by filling the central well. Fill to the top and place into the fridge to set. If there is any extra jelly, of course, pour it into a spare bowl.
When it is time to serve it, run a hot knife around the inside of the tin to loosen the jelly from the can. Invert it onto a serving plate and cut into slices.
That's where it went slightly wrong in my house. Perhaps, as usual, I did not let the jelly set quite as long as I should have. As I released it onto my groovy 1970's melamine plate, because the colours look so good, the jelly sort of smooshed. I was able to re-arrange the dessert for a photo and feel that it was such a success, I've made the same type of dinner tonight, just not so fabulously presented - mango slices in raspberry jelly - set in individual bowls.
Serve with icecream..
Family verdict: 'Mmmm Good!', Nice, - even the kid who dislikes trifle, gave it the thumbs up.
Sugared Cinnamon Almonds Slow Cooker Recipe -
2 weeks ago