Pineapple Princesses
Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens. As Ruby said "pineapple is a versatile food" . . . no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Sunday 21 April 2024
Sunday 14 April 2024
Easy cake mix pineapple cake
https://www.taste.com.au/recipes/easy-pineapple-cake-cake-mix-recipe/3syjdkqg
Cake: 340g pkt golden butter cake mix; 2 eggs, lightly whisked;
60g butter, at room temperature; 125ml (1/2 cup) sweetened condensed coconut
milk; 440g can crushed pineapple in juice, drained
Finely grated lime rind, to decorate
Coconut cream frosting: 400g can coconut cream, chilled overnight: 2 tbsp sweetened condensed coconut milk; 2 tsp fresh lime juice
Step 1 Preheat oven to 180C/160C fan forced. Grease a 20cm square cake pan. Line base and sides with baking paper.
Step 2 Use electric beaters to beat the cake mix, eggs , butter and condensed milk in a bowl for 2 minutes or until pale and creamy. Add the pineapple and stir until well combined. Spoon mixture into the prepared pan. Smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan 5 minutes before transferring to a wire cake rack to cool completely.
Step 3 To make the coconut cream frosting, use a spoon to transfer the coconut cream solids from the top of the can to a large bowl. (Save the liquid for another use). Add condensed milk and lime juice . Use electric beaters to beat until softened and combined. Whisk for a further 2 minutes until pale and creamy.
Step 4 Spread the top of the cake with the frosting. Place in the fridge for 30 minutes or until firm. Sprinkle with lime rind to serve.
Sunday 7 April 2024
Sweet pineapple
Saturday 30 March 2024
Pineapple & Green Chilli Chutney
Thanks for the link Leila.
https://www.ruchikrandhap.com/pineapple-green-chilli-chutney/#recipe
“Pineapple & green chilli chutney is a sweet, spicy & tangy condiment that can be enjoyed as a spread for bread or chapathis, a dip for chips, served with rice or added to marinades” Shireen Sequeira
Ingredients:
250 grams (1-1/2 cups) finely chopped fresh pineapple rings
(about 5 medium sized rings) * see notes; 3/4 cup white granulated sugar
(adjust according to the sweetness of the pineapple); 1/2 medium sized onion
finely chopped; 1-2 green chillies, minced (deseed to reduce spice); 1 level
teaspoon of finely minced or grated ginger; 3-4 cloves; 1/2 inch stick of
cinnamon or cassia bark; a few strands of saffron, add more if you want some
colour; 1/2 cup water (approx) * see notes; 2-3 drops lime juice; a pinch of
lime zest; 1 teaspoon vegetable oil; a tiny pinch of salt
Instructions:
Finely chop the pineapple rings (as chunky as you want your
chutney to be) and keep aside.
Heat oil in non stick pan/kadhai and lightly saute the
chopped onions until the raw smell vanishes - about 2-3 minutes. Take care to
see that they don't turn brown.
Add the rest of the ingredients except the sugar - pineapple
chunks, chillies, ginger, cloves, cinnamon, saffron, salt and the water and
bring the mixture to a boil. Reduce heat and simmer for 5-7 minutes stirring
every now and then.
When the pineapple pieces appear to have softened a bit, add
the sugar and the salt and mix well. Cook on a medium low heat for approx 8-10
minutes until the mixture begins to leave the sides of the pan but is still has
some liquid (not watery but more like thin sugar syrup with some stickiness).
Do a quick taste check and adjust the sugar and pinch of salt to balance the
flavours. Add the drops of lime juice and zest, mix well. By now the mixture
would be frothing (tiny bubbles begin to appear) - Do not over cook after this
point
Remove the pan from the heat and let it cool for a minute.
Then spoon the mixture into clean, dry glass jars and leave the lids
unfastened. Let the chutney cool down completely before fastening the lids.
Refrigerate for a longer shelf life.
Serve as a dip to grilled chicken or as a spread on
chapathis or bread.
Notes: "I prepared
this with fresh pineapple that was not too sweet. If you are using canned
pineapple then use the one stored in unsweetened juice. Reserve the juice and
use instead of the water. Adjust sugar accordingly" Shireen Sequeira
Monday 18 March 2024
Glamour Girl Salad (with pineapple)
From @70sdinnerparty on Instagram
Glamour Girl Salad contributed by Mrs Mark Abilgaard
4 halves
Barlett pears; 4 half slices pineapple; 4 small white candles; 8 small round
peanuts; ¼ lb cheese; 1 maraschino cherry (I used a cherry tomato); cinnamon
red hots (I used cinnamon powder); fruit mayonnaise dressing; 4 lettuce leaves
Place pear
in centre of lettuce leaf for girl’s face. Use small peanuts for eyes and strip
of cherry for mouth. Tint cheeks with cinnamon candy. Place candle in corner of
mouth for cigarette and ½ pineapple ring around chin (small end of pear) for
collar. Then put mayonnaise around top of head for hair and grate cheese over
the mayonnaise, being careful not to get it on face. Light cigarette and serve
at once. Serves 4.
What a great do-it-yourself salad idea for a children's birthday party!!!! Perhaps without the cigarette references!!! Anne
Monday 11 March 2024
Pineapple Charlotte
85g pkt pineapple jelly crystals; 250ml (1 cup) boiling water; 300g pkt Savoiardi (sponge finger biscuits); 750ml (3 cups) thickened cream; 130g (1/2 cup) lemon curd – I used the Monkey Butter I made recently (recipe about 3 blog posts back) Anne
Place the jelly crystals in a heatproof bowl. Pour over boiling water. Stir to dissolve the crystals. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled.
Meanwhile, line the base of a 20cm springform pan with baking paper. Trim 13 biscuits so they reach 1cm over the rim of the pan (reserve offcuts). Place trimmed biscuits, side by side, around the edge of the pan to fit snuggly. Arrange remaining biscuits and some of the offcuts over the base of the pan to cover.
Use electric beaters to beat 450ml (1 3/4 cups) cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not over beat).
Spread half the lemon cream mixture over the biscuit base. Top with half the lemon curd. Use a skewer to create a swirled effect. Top with remaining lemon cream mixture. Place in the fridge for 6 hours, or overnight, until set.
Carefully remove the charlotte from pan and transfer to a serving plate. Use electric beaters to beat the remaining cream in a large bowl until soft peaks form. Use a piping bag fitted with a 2.5cm star nozzle to pipe cream over the top of charlotte and drizzle with the remaining lemon curd.
Use a hot knife to cut into wedges to serve.
Wednesday 28 February 2024
Sweet and sour capsicum, pineapple and basil side dish
The
Urban Cook: cooking and eating for a sustainable future, Mark Jensen 2011
Sydney
6 serves
1 large
green capsicum (pepper); 1 large red capsicum (pepper); 1 onion; 200g (7oz) peeled
pineapple; 2 large tomatoes; 1 celery stalk; 2 tblsp vegetable oil;1 garlic
clove crushed; 100g (3 ½ oz) honey; 2 tblsp sugar; 100ml (3½ fl oz) rice
vinegar; 1 large handful basil leaves
Dice the
capsicum, onion, pineapple and tomatoes into 1cm (1/2 inch) square pieces.
Finely slice the celery on the diagonal.
Heat a wok
or large frying pan over medium heat and add the oil. When the oil is hot but
not smoking, add the onion and fry for 2 minutes. Add the garlic and capsicum
and fry until the vegetables just start to soften and colour slightly. Add the
pineapple, tomato and celery, then add the honey, sugar and vinegar. Cook for 5
minutes stirring occasionally. Stir in the basil, then season with sea salt and
freshly ground black pepper.
Due to food sensitivities our household doesn’t cook with onion and garlic. I think I should have added a tsp of grated ginger instead. But, it was still delicious served with quiche and a green salad, Anne.