Pineapple Passion Milkshake Food

PINEAPPLE PASSION BUNDT

Steps:

• Heat oven to 180C/160C fan/gas 4. Top and tail the pineapple, then use a serrated knife to cut away the skin. Cut the flesh into eight wedges and remove the central core from each wedge. Slice the pineapple into small pieces about the thickness of a £1 coin, then roast on a baking tray for 20 mins until drier and golden. Leave to cool.
• Rub 1 tbsp of the butter around the inside of a 25cm bundt tin. Sprinkle in 1 tbsp flour, then turn the pan on its side and roll it, tapping gently, to move the flour around and coat the butter. Tap out any excess.
• Mix the milk with the passion fruit and set aside for a few mins - the acidity of the juice will sour the milk a little. With electric beaters, beat together the rest of the butter and the sugar in a bowl until light and fluffy. Add the flour, milk and passion fruit mixture, eggs, vanilla and ¼ tsp salt. Beat briefly until creamy and smooth, then fold in the pineapple pieces. Spoon the mix into the tin and level the top.
• Bake the bundt for 50-55 mins until risen, golden and a skewer inserted into the deepest part of the cake comes out clean. Sit the tin on a cooling rack until the cake is barely warm.
• Sift the icing sugar into a large bowl, then make a well in the middle and slowly mix in the passion fruit and milk to make a smooth, flowing glaze. Turn the cake onto a plate, brush with the glaze and leave to cool and set.

PINEAPPLE PASSION

Steps:

• Freeze can of pineapple for 4 hours or overnight.
• Remove can from freezer. Rinse can under warm, running water for 2 minute.
• Remove both ends of can, push frozen pineapple onto cutting board. Slice into chunks, transfer to blender.
• Add fruit juice, yogurt, banana (peeled and cut into chunks) and ginger.
• Blend until thick and smooth. Pour into glasses. Garnish with pineapple wedges and mint.
• For a pina colada passion, omit the banana and ginger. Replace the yogurt with 1 pint coconut sorbet, lime juice.

ROASTED PINEAPPLE MILKSHAKE

Steps:

• Put ice in the blender. Add the cooled grilled pineapple, the pineapple juice, sorbet and ice cream. Pulse until the mixture is smooth and creamy. Pour into 4 large wine glasses. Top each glass with a splash of club soda. Serve.
• Heat grill to high. Brush pineapple with oil and grill until golden brown on all sides.

PINEAPPLE-PASSION FRUIT MARGARITA

Steps:

• Combine 1 1/2 ounces each reposado tequila and pineapple juice, 1 ounce thawed frozen passion fruit puree, 1/2 ounce orange-flavored liqueur (such as Cointreau) and 1/4 ounce each fresh lime juice and light agave syrup in a shaker with ice; shake to chill. Strain into a short glass filled with ice. Garnish with a pineapple wedge.

CREAMY PINEAPPLE SHAKE

Steps:

• Combine crushed pineapple, ice cream, milk and cinnamon in blender or food processor container. Cover; blend until smooth.

ROASTED PINEAPPLE MILKSHAKE

Steps:

• Preheat the oven to 375 degrees F.
• Combine the pineapple and 1/4 cup of the juice in a small roasting dish and roast in the oven, turning once, until golden brown, about 15 minutes. Remove from the oven and let cool completely.
• Set aside 4 pineapple wedges for garnish. Put the remaining cooled roasted pineapple, any juice from the roasting dish, and the remaining 1/4 cup pineapple juice in a blender and blend until combined, about 7 seconds. Add the sorbet and ice cream and blend until smooth, about 10 seconds. Serve in 4 large wine goblets and top each with a splash of seltzer and a pineapple wedge.
• ADULTS
• Add 2 ounces (1/4 cup) dark rum to the blender when you add the pineapple.

PINEAPPLE SHAKES

Steps:

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

PURPLE PASSION

Steps:

• Combine all ingredients in a large pitcher.
• Serve over ice.
• Garnish with a lime wheel.

PINEAPPLE MILKSHAKE

Steps:

• In a food processor, combine pineapple, ice cream, milk, and cinnamon.
• Process until smooth.

PINEAPPLE PASSION MILKSHAKE

Steps:

• Mix ice cubes, crushed pineapple, milks, sugar and vanilla in blender until smooth.
• Add Ice cream and sherbet (scoop size to your liking) and blend till just smooth. Serve with a fresh pineapple wedge if desired.

PINEAPPLE UPSIDE-DOWN MILKSHAKE

Steps:

• Combine ice cubes, ice cream, pineapple juice, milk, and cream of coconut in a blender. Process until creamy and ice is finely chopped. Serve immediately.

NINJA PEACHES AND CREAM MILKSHAKE

Steps:

• Place ice cream, milk, vanilla extract, sugar and ice cubes in the Master Prep Pitcher, ice cubes on top. Secure the Pitcher's top and pulse for about 30 seconds, until ice cubes are almost entirely broken up.
• Add in peach slices and re-secure the Pitcher's top. Pulse for 15 more seconds until peach slices are chopped into small pieces, but not entirely liquefied.
• Serve topped with whipped cream and a fresh peach wedge.