Rhubarb & Pineapple Cobbler

Wednesday already? I know it's really time to share bookmarks but I haven't posted a recipe for several days and I really want to share this awesome rhubarb-pineapple cobbler with you. It's really yummy! A cobbler is somewhere in between a cake and a crumble, and in combination with tart fruit, it's really quite perfect. You can use all rhubarb or all pineapple, of course, but I liked the combination a lot. I bet some cherries would be nice in there as well, should you happen to have any!

Rhubarb & Pineapple Cobbler
Serves 6-8

300 g rhubarb
2 tbsp butter
2 tbsp sugar (preferrably raw demerara sugar)
1/2 pineapple, fresh
100 g butter, at room temperature
90 g sugar (preferrably raw demerara sugar)
1 egg
50 ml cream (full-fat)
60 g rolled oats
60 g all-purpose flour
1 tsp vanilla sugar
1 tsp baking powder



Peel the pineapple, and cut into small pieces. (I usually do this by halving it lengthwise, then cutting it again into thin long wedges, that I slice.

Slice the rhubarb into similar-sized pieces as the pineapple. Melt the butter (2 tbsp) in a frying pan, add the rhubarb and sprinkle over the sugar (2 tbsp). Fry for a minute or so until very lightly caramelized. Place in a pie dish along with the pineapple.

For the topping, beat sugar and butter until fluffy. Add the egg and the cream, and then stir in all the dry ingredients. Dollop the batter over the fruit.

Bake at 175°C for about 20 minutes, until the cobbler is golden brown. Serve slightly warm, with ice cream or vanilla sauce.

Recept på engelska:
Rhubarb & Pineapple Cobbler

Hawaiian Meatballs

Honestly, I had never imagined such a thing as meatballs in a sweet- and sour sauce with pineapples and peppers, served with rice until I found it at The Pioneer Woman. It sounded rather strange to me... but appealing, too. I bookmarked it and cooked it as soon as I found a nice pineapple - and it was actually really good. Definitely a keeper!

I've changed the quantities slightly, but if you prefer US measurements, just use Ree's recipe.

Hawaiian Meatballs
serves 4

500 g ground beef
1 small yellow onion, finely chopped
1 egg
100 ml breadcrumbs (panko is preferrable, but regular are fine)
salt, pepper, chili flakes (about 1/2 tsp of each)
4 tbsp all-purpose flour
cooking oil for frying
2 green bellpeppers, diced
1/2-1 fresh pineapple (depending on how big it is and how much you like pineapple), diced
500 ml beef stock
2 tbsp soy sauce
100 ml sherry vinegar (or white wine vinegar)
4 tbsp sugar
1 tbsp corn starch
salt, chili flakes

Mix beef, onion, egg, breadcrumbs, and a little salt, pepper and chili together. Shape small meatballs and place on a cutting board or baking sheet. Freeze them for about 15 minutes, so that they firm up - it'll make them hold their shape much better.

Mix stock, soy sauce, vinegar, sugar and corn starch. Set aside.

Roll the meatballs in the flour, and brown in cooking oil on medium-high heat. They don't need to be completely cooked through at this stage, but they should be nicely browned. Work in batches. Set the browned meatballs aside.

Pour out any remaining oil, and fry the bellpeppers for about a minute. Add the pineapple, and fry for another minute. Add the sauce mixture, and the meatballs. Stir, and cook on low-medium heat until the sauce has thickened and the meatballs are cooked through.

Season with salt, and some more chili flakes. Serve over rice.

Recipe in Swedish:
Köttbullar Hawaii

Roast Pork Loin with Pineapple-Raisin Sauce

I like pigs. They're cute, chubby, seem to have a sweet enough disposition, and they taste so good! They give us bacon in the mornings, ham during the holidays, and delicious pork loins, ribs and chops the rest of the time. And the best part is that a lot of these cuts of meat are lean and quite healthy in moderation. Sorry vegetarians, but I just don't see myself splitting up with meat any time soon, 'specially the delicious pig!

I absolutely loved this combination of savory garlicky pork covered in this tangy sweet sauce. The sauce was very reminiscent of a chutney to me, and I couldn't get enough of it. I started out with a thin layer on my pork, but the more I ate the more I piled on, the flavor is just delicious. If you don't like fruit with your meat, might I suggest leaving the sauce out and just trying the pork loin. After inserting entire garlic cloves and coating with herbs, the pork itself is just lovely. Enjoy!



Roast Pork Loin with Pineapple-Raisin Sauce
Cuisine Magazine December 2010

Ingredients

1 2-3 lb pork loin roast
1 tablespoon olive oil
1 tsp. dried rosemary
1 tsp. dried sage
1 tsp. dried thyme
3 cloves garlic, cut in half
salt and pepper to taste

SAUCE:
1 8 oz can crushed pineapple
1/2 cup packed brown sugar
1/2 cup raisins
1/2 tsp. ground ginger
1 tablespoon cornstarch
1/2 cup chicken broth
1 tablespoon white wine vinegar

Directions

Preheat oven to 500 with oven rack in center position. Line a shallow roasting pan with foil. Let pork roast stand at room temp 30 minutes.

Combine oil, rosemary, sage and thyme in a small bowl.

Pierce top of pork to make six slits 2-inches apart on either side. Insert garlic half into each slit.

Score top of pork by cutting in a crisscross pattern. Rub herb mixture onto pork.

Roast pork 20 minutes, then flip and roast until an instant-read thermometer inserted in thickest part of the pork registers 145 and meat is slightly pink, 20 minutes more. Remove pork from pan, tent with foil and let rest 10-15 minutes before slicing.

Stir together pineapple and brown sugar for the sauce in a small sauce-pan over medium heat until sugar dissolves, 3 minutes. Add raisins and ginger.

Whisk cornstarch and broth together, then slowly add to pineapple, stirring constantly. bring sauce to a boil until thickened. Stir in vinegar and serve with pork roast.

Per Serving: 236 cal, 6g fat, 25g carb, 1g fiber, 19g prot