Wednesday, May 6, 2009
Fruit Salad Loaf
After making a meatloaf last week that only required a small can of crushed pineapple, and only having a medium sized can of crushed pineapple, I had about half a tin of crushed pineapple sitting in a container in the fridge. Quite some time ago I spotted a recipe in Dish magazine for Fruit Salad Loaf which had only ¼ c of crushed pineapple in it – perfect! The fruit salad aspect of the loaf is that as well as the pineapple, it had a mashed banana, chopped dried apricots and orange juice and zest. The loaf was drizzled with icing sugar mixed with lemon juice.
This loaf was delicious. It is really moist and lasts in the tin for about 4 days according to the recipe – mine didn’t last that long as it was well and truly eaten before then. Well worth making if you end up with a little crushed pineapple and a manky banana in the fruit bow.
Last night’s dinner for my in-laws was a chicken, spinach and pasta bake. I had a really busy day at work yesterday, so wanted to make something quick and easy. I bought a rotisserie cooked chicken on the way home from work, cooked some pasta, made a cheese sauce and combined the lot with home made cheese sauce (a roux with grated cheese added), and baked the lot in the oven – a bit like macaroni cheese. We had it with a green salad and crusty bread.
And fingers crossed there will be photos of a completed kitchen next week!!!
Fruit Salad Loaf (Dish magazine)
1 tsp baking powder
½ tsp mixed spice
Zest and juice of one orange
8 dried apricots, thinly sliced
¼ c well drained crushed pineapple
1/3 c mashed banana
• Cream butter and sugar
• Beat in eggs, one at a time
• Add the remaining ingredients and stir until just combined
• Pour into lined loaf tin and bake at 180c for 45-50 minutes or until cooked through
• When cold drizzle with a thin icing made with icing sugar and lemonjuice