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8
INGREDIENTS
4 slices canned
pineapple in syrup*,
well drained
Honey or dark brown
sugar
Strawberries
Blueberries
Orange zest
Vanilla ice cream
Crisp biscuit
Serves 4
1. Slice or halve strawberries and place into a bowl
with the blueberries and orange juice, drizzle on a
little honey with a little brown sugar. Allow to sit for
up to one hour.
2. Preheat Griddle to ‘3’. Place the pineapple slices
onto the surface, grill until underside is golden
brown, turn and grill second side.
3. Place onto small serving plates; place a small scoop
of ice cream onto each, top with the berries and
serve with a crisp biscuit. Garnish with a small sprig
of mint.
* Very sweet, ripe fresh pineapple may be substituted.
Remove the hard centre core.
GRILLED PINEAPPLE WITH BERRIES
Makes about 30
1. Mix together sifted flour, soda, salt and castor sugar.
Make a well in the centre, pour in the beaten egg,
milk and vinegar, and add the softened butter or oil
and vanilla.
2. Beat until mixture is smooth. If it seems too thick to
drop easily from a spoon, add a little more milk.
3. Preheat Griddle to ‘3’. Drop the mixture onto the
surface in small quantities (less than 1 tablespoon),
reduce heat slightly and cook until bubbles appear
on the surface. Flip over with a spatula or plastic
egg slide and cook the second side. As soon as
underside is browned, remove and cool on a wire
rack or kitchen paper.
4. Serve with jam and whipped cream.
INGREDIENTS
1 cup self raising flour,
sifted
⅓ tsp bi-carb of soda
Pinch salt
2 tbsp castor sugar
1 egg, beaten
¾ cup milk
1 tsp white vinegar
2 tsp softened butter or
extra light olive oil
½ tsp vanilla essence
PIKELETS
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