#canned pineapple

[defenders-of-dreams]

[thatsbelievable]

[thelawofgoodkarma]

for today’s budol 🍍

[buffetlicious]

I usually ordered my ham in advance but this year I decided to try cash and carry instead. Whether I preorder or buy off the shelf, the price is still the same, except that I don’t get the cooler bag and cranberry sauce if I did the latter. Here is the boneless Ham Royale (±1.8 kg before cooking) I bought from NTUC supermarket.

Woke up early to slice up the ham and prepare the rest of the ingredients while toasting the Rosemary & Olive Panini Roll in the oven. Pan-fried the ham then the brown button mushrooms and king oyster mushrooms with olive oil and black pepper. Time to assemble the sandwich with a layer of green & red coral lettuces, ham, cheese, canned pineapple rings and the sautéed mushrooms to make my Ham & Panini Sandwich with a side of potato crisps. Later on, sis makes her own with an extra fried egg added to the sandwich.

[end-simultation-with-heyashasta]

Rose-tinted Something or

Other. . . When Boomers whinge about how perfect the 1950s and 60s were, I raise them this:

Mouth watering, amirite?

[dersiebentekontinent]

[askwhatsforlunch]

Spiced Pineapple Upside Down Cake

This Spiced Pineapple Upside Down Cake, inspired by this month’s issue of The Simple Things is exceptionally light, fluffy and fragrant and makes an excellent cake for Tea. Happy Sunday!

Ingredients (serves 6 to 8):

3 tablespoons unsalted butter

5 tablespoons demerara sugar

1 bay leaf

1/4 teaspoon ground cinnamon

a pinch of fleur de sel and freshly cracked black pepper

1/2 plum vanilla bean

1 tablespoons good quality Dark Rum (like Guadeloupe’s Bologne)

1 can pineapple slices

190 grams/ ounces plain flour

1 teaspoon baking powder

2 large eggs

100 grams/3.5 ounces demerara sugar

1 1/2 cup sour cream

1/2 cup grapeseed oil

1 teaspoon Homemade Vanilla Extract

1/2 teaspoon salt

Butter a 20cm/8″ round cake tin, and line the bottom with a circle of baking paper. Set aside.

In a medium saucepan, combine butter, demerara sugar, bay leaf and cinnamon. Heat over medium heat, stirring often until butter is melted. Add fleur de sel and black pepper. Scrape seeds off the vanilla bean and add both seeds and pod to the saucepan. Stir until emulsified. Then stir in Bologne Dark Rum. Add pineapple slices, and bring to a simmer. Cook, for about 5 minutes, turning pineapple slices to coat in the syrup. Once it has lightly thickened, pick pineapple slices with a fork and arrange at the bottom of prepared cake tin. Discard bay leaf and vanilla pod, and pour spiced syrup all over the pineapple slices. Set aside.

Preheat oven to 180°C/355°F.

In a small bowl, combine flour and baking powder. Give a good stir; set aside.

In a larger bowl, combine eggs and demerara sugar, and whisk energetically until pale and foamy. Stir in sour cream, grapeseed oil, Vanilla Extract and salt. Finally stir in flour mixture until just blended, making sure no white spec of flour remains. Gently spoon batter over the pineapple slices in the cake tin, and level the top.

Place in the middle of the hot oven, and bake, at 180°C/355°F, 35 minutes, until golden and a toothpick inserted in the middle of the cake comes out clean.

Remove from the oven, and allow to cool in the tin, 10 minutes, before carefully turning out unto serving plate. Peel off baking paper.

Serve Spiced Pineapple Upside Down Cake warm, with a nice cup of tea. Happy Sunday!

[flange5]

This thread is amazing and only gets moreso from that beginning (source)