Pineapple Cottage Cheese on Melon Dessert Recipes

Pineapple Cottage Cheese on Melon


  • 230 g (8.10 oz) can pineapple crush
  • 1 teaspoon rum liqueur
  • 2 cups cottage cheese
  • 1 large rockmelon, chilled lettuce leaves (optional)

cottage-cheese-rockmelon pineapple


  1. Mix the rum liqueur and pineapple crush in a bowl.
  2. Allow to stand for 5 minutes, then fold in cottage cheese and mix.
  3. Peel and core then slice the rockmelon into 1 cm (1/2 inches)
  4. Place the melon slice and lettuce leaf on individual plates, top with a scoop of cottage cheese mixture and chill for 30 minutes.
  5. Serve

Braised red cabbage soup with pineapple and turnip, and a blood orange chipotle

So tonight I participated in the awesome MMD on-line cook-off by Mary Makes Dinner. I competed with Mary and Amy of What Jew Wanna Eat to create a recipe using 3 surprise ingredients. We got the ingredients by mail and opened them up for the challenge and then we got 40 minutes to cook.

The ingredients were: canned pineapple, fennel seeds and dried chipotle peppers. So I thought and I though (actually I only thought and not even that much or that well because 40 minutes go really fast!) and I decided to use red cabbage. I thought it would go well with the sweetness of the pineapple and I played the rest by hear.

I started by rendering the fat of some diced bacon and then I added sliced red cabbage, turnip for bitterness, pineapple for sweetness and the fennel seed for some . Then I cooked the split chipotles with some blood orange juice to get some acidity and smokiness.

Of course, time ran out fast and I ended up with a pretty mono-color purple dish. It was tasty, but not particularly pretty. 5 minutes too late it hit me: blend it into a soup and add croutons to it! And so version 2 of the dish was born.

Red cabbage soup with pinapple and turnips

Now for the video of the competition and to vote my recipe and give me chance of winning a cool book and a gift card you can go here.

And for the recipe, read on!

Braised red cabbage (soup) with pineapple, turnip and blood orange chipotle reduction


  • 2 oz. bacon
  • 1/2 red cabbage
  • 1 can pineapple
  • 4 turnips
  • 1 tbsp fennel seed
  • 2 dried chipotles
  • 2 blood orange
  • 1 slice bread
  • salt


  1. Dice the bacon and put it in a pot to get the fat to render. Add the fennel seed to the pot and let it toast for a few seconds.
  2. Slice the cabbage, dice the pineapple and the peeled turnips and add everything to the pot with the bacon and the fennel. Add the pineapple juice and the salt and cover the pot. Let cook for about 30 minutes, mixing and adding seasoning or water as needed.
  3. In a separate pot cook the orange juice with the chipotle peppers slit in two.
  4. For the simple version of the dish, serve the cabbage warm, dressed with the chipotle orange reduction.
  5. For the soup version, blend the braised cabbage and serve in a bowl topping it with diced bread that you soaked in the reduction and a couple of pineapples dices.