One of the interesting things about having new people in your life is that you get to find out about their food favourites and culture.
For example, my boyfriend is originally from South Africa but his family has a Dutch background so since we've been together I have been introduced to a few new things that I wouldn't have necessarily tried previously. We go to the South African shop and R will buy a lolly/candy that brings back memories for him, or he will make something that reminds him of growing up, or, sometimes, he wants to make something that he's eaten in the past.
So it was a few weeks ago when he decided he wanted to make a Pineapple Fridge Tart. I had never heard of it, so it was going to be something of a surprise to me, but pineapple is good fresh, and on pizza and in hamburgers (this is an Aussie thing!!) so there's no reason why it wouldn't work.
This recipe actually worked on a number of levels because it is easy to make, and it was delicious on a warm night, which it was the day we made it.
The fact that the recipe called for tennis biscuits meant a trip to the South African shop because they are not something you can get in the supermarket here. This is also not the first time we have used tennis biscuits for a dessert base. A while ago R made a peppermint crisp tart thingy that used them as the base too.
The best way I could describe them is that they are sweet biscuits, maybe most like a digestive style biscuit in the UK or a graham cracker in the US. The main difference is that tennis biscuits have a fair bit of coconut in them, so whatever biscuits you use it is best if they have a bit of texture and flavour to them. I have seen a suggestion online that you can substitute Nice biscuits here in Australia too.
And the result...lekker (which means good!!)
For example, my boyfriend is originally from South Africa but his family has a Dutch background so since we've been together I have been introduced to a few new things that I wouldn't have necessarily tried previously. We go to the South African shop and R will buy a lolly/candy that brings back memories for him, or he will make something that reminds him of growing up, or, sometimes, he wants to make something that he's eaten in the past.
So it was a few weeks ago when he decided he wanted to make a Pineapple Fridge Tart. I had never heard of it, so it was going to be something of a surprise to me, but pineapple is good fresh, and on pizza and in hamburgers (this is an Aussie thing!!) so there's no reason why it wouldn't work.
This recipe actually worked on a number of levels because it is easy to make, and it was delicious on a warm night, which it was the day we made it.
The fact that the recipe called for tennis biscuits meant a trip to the South African shop because they are not something you can get in the supermarket here. This is also not the first time we have used tennis biscuits for a dessert base. A while ago R made a peppermint crisp tart thingy that used them as the base too.
The best way I could describe them is that they are sweet biscuits, maybe most like a digestive style biscuit in the UK or a graham cracker in the US. The main difference is that tennis biscuits have a fair bit of coconut in them, so whatever biscuits you use it is best if they have a bit of texture and flavour to them. I have seen a suggestion online that you can substitute Nice biscuits here in Australia too.
And the result...lekker (which means good!!)
Pineapple Fridge Tart Recipe
Crust Ingredients:
100g butter (melted)
Crush the biscuits or whiz them in a food processor until broken. Add the melted butter and blend very briefly until just mixed through.
Scrape the mixture into the prepared dish and spread out. Work the crumbs up the sides of the dish and flatten with the back of a tablespoon. Put in the freezer for 10-15 minutes to firm while you prepare the filling.
Filling Ingredients:
125ml ( 1/2 cup lemon juice )
1 ( 400 gr ) tin ” crushed ” pineapple ( well drained )
300ml cream ( whipped until thick)
Mix the condensed milk and pineapple. Add the lemon juice
Fold in the cream
Pour over crust and decorated with pieces of fine tennis biscuits or pineapple pieces.
Put in the fridge for at least three hours or overnight
Recipe from The South African Chef
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