Tuesday, 23 August 2016

Pineapple plus a packet

Thanks for the link to this gif Robyn! Makes me feeling a tad queasy I must admit!
Thanks for the link to the recipe Pauline!
Mini Pineapple Upside Down Cakes Are A Fun Twist On A Traditional Dessert

“It's easy to bake up these individual-sized pineapple upside down cakes with just a muffin tin and a few key ingredients. The sweet combo of pineapple and cherry makes for a cake topping that is not too overpowering and has just the right amount of tasty.

These mini portions are the perfect amount of food for your guests at your next party - they'll be impressed by the pretty imprint the caramelized fruit will make, and who can resist a little ice cream to top it off? Serve these up and they'll be gone in minutes!”
Ingredients: 470g canned pineapple; 1 box yellow cake mix; 1/2 cup vegetable oil; 3 eggs; 1/3 cup melted butter; 2/3 cup brown sugar; 24 maraschino cherries
Preheat oven to 180°C. 
If using pineapple rings, cut them into quarters.
Spray muffin pan with non-stick spray.
Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.
In another bowl combine melted butter and brown sugar and stir until blended.
Spoon 2 teaspoons of butter mixture into each cup.
Place pineapple pieces in a circle around bottom with cherry in center.
Fill each cup 2/3 full with batter.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Allow to cool in pan for 5 minutes.
Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes. Enjoy!

Pineapple Angel Food Cake

24 servings;  127 cals

1  package angel food cake mix; 1 470g can crushed pineapple with juice; 1 container frozen whipped topping, thawed

1 Preheat oven to 180°C. Spray a 23cm pan with vegetable oil spray. 
2 In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
3 Pour batter into prepared 23cm pan. Bake at 180°C for 25 minutes or until golden brown. Let cool. 
4 Serve with whipped topping

As I couldn't find an angel cake packet mix I used a butter cake mix and followed the instructions, just adding in the drained crushed pineapple at the end. I couldn't cut the cake as I made it for the Bandon Grove Hall stall at the Dungog Election Markets. But hey, it's got to be delicious, it has pineapple in it!

Thanks for the link to the recipe Annie!

Annie has sent these photos from Honolulu, good to see you on pineapple alert, thanks !!! Anne

Saturday, 20 August 2016

Pacific Pinapalia

Australian Lifestyle Cookbook 1990 Polly Book Publishing Company, Melbourne

Hawaiian Sausages

8 thick beef sausages; ¼ cup pineapple juice; 3 cups of hot water; 2 tblspn of honey; ¾ cup of crushed pineapple; 1 tspn soy sauce 2 tblspn sultanas; 2 large tomatoes; 1 tblspn desiccated coconut; 4 tasty cheese slices; 4 new potatoes; 2 cups frozen peas; 1 tblspn brown sugar

1. Place hot water in a frying pan, add sausages, cover cook over medium heat 7 minutes, while the sausages parboil, combine together pineapple, sultanas and coconut.

2. Boil potatoes in a large pot of water 15-20 minutes. Drain sausages, set aside. Mix together pineapple juice, honey and soy sauce.

3. Halve tomatoes, top with cheese slices, place onto oven tray, set aside. Slit sausages lengthwise, fill with pineapple mixture. Transfer to a shallow baking dish, pour over the honey mixture. Bake at 230°C for 7 ½ minutes, brush with honey mixture from base of baking dish. Top each sausage with 12 teaspoon brown sugar. Cook tomatoes and sausages at 230°C for 7 ½ minutes.

4. Meanwhile bring a pot of water to the boil for peas. Cook 5-6 minutes.

5. Serve sausages accompanied with boiled potatoes, baked tomatoes and peas.
Serves 4 

This inspired souvenir from the Pacific, “Hawaii kitsch. That big pineapple walks”, was featured in Op Shop Mama, a wonderful New Zealand blog dedicated to truly passionate op shopping and jumble sale trawling. The theme is “Life is a crazy, beautiful treasure hunt!” Thanks for letting us use your photo Op Shop Mama!

‘Children of the World’ by Leonard Carr, illustrations by Mulder and Zoon 1965. The text tells us that Simi loves to eat pineapples. I loved books like this one when I was little.

Kim found these pineapples at a morning market on Tanna Island, Vanuatu.
Thanks for the photo Kim, Anne.

Tuesday, 16 August 2016

Pineapple as breakfast or dessert?

Fresh Food Cooking for Beautiful Breakfasts and Brunches, R & R Publishing 1996 Sydney, Photography by Warren Webb
Fresh Fruit Mousse
1. Use any ripe fruit of combination of fruits – bananas, peaches, pears, strawberries, apricots, raspberries, passionfruit, pineapple etc. Peel and mash or puree in blender.
2. Fold in whipped cream and add honey or maple syrup and chill well before serving.
I used pineapple, kiwi fruit and cantaloupe diced and slightly mashed, mixed with passionfruit, Anne

Monday, 8 August 2016

Pineapples, Bali and an Indonesian fruit salad

Discovered a few pineapples on a recent trip to Bali. . .
Yayuk, Ema and Ayu showed Les and I a beautiful miniature,
ornamental pineapple at the Bali Orchid Gardens.
And a little river stone found a new home . . .

We highly recommend a visit to the Bali Orchid Gardens, just north of Sanur.
They have a beautifully laid out collection of gems, and friendly informative staff!

Pineapples growing wild by the side of the road.

Our friend and trusty tour guide, Ocha, sipping pineapple juice at the
Green Village of amazing bamboo houses.

Lezat Juice - pineapple, vanilla ice cream, lime, fresh mint leaves and
a lemongrass swizzle stick! Mmmmm.

Pineapple and yoghurt smoothie, mmmmm mm.

Breakfast. Actually I just wanted an excuse to photograph
Les's cousin John's fabulous lounge suite!

Oh, I wish I'd bought more of these. Soooo good!

PT Bamboo Factory


Oriental Cookery, Master Chef Jean Conil, Principal of the Academy of Gastronomy, edited by Daphne MacCarthy 1978

Rujak Tegal: Indonesian fruit salad

240g thinly sliced pears; 240g thinly sliced apples; 300ml water; 300ml pineapple juice; 480g grated carrots; 15g chopped fresh ginger; 120g honey; 60g peanut butter; 3 tblspn white vinegar; pinch chilli (optional)

Soak all fruits in water and pineapple juice, for 20 minutes. Blend in remaining ingredients and cook gently for 10 minutes. Cool and serve as a compote with ice cream.

An unusual combination of flavours - delicious! Anne

Tuesday, 2 August 2016

Pineapple fish curry

Oriental Cookery, Master Chef Jean Conil, Principal of the Academy of Gastronomy, edited by Daphne MacCarthy 1978

One of the most important pieces of advice I have ever been given came from my grandmother when I was a child. She was a great cook, growing much of her own produce. One day, in the garden of her French home, she pointed to her vegetables and herbs, her chickens and ducks and said: ‘Jean, here is our food and food is something that should never be wasted’

All my life I have been concerned with food in all its aspects. I come from a French family who made its living from preparing, processing and selling delicious meals and I was trained as a chef in some of the leading restaurants in the world, under internationally famous master chefs. I have worked with an interest in cooking, creating dishes and learning, always learning.” Jean Conil.

Shelford Fish: Fish curried with pineapple served with risotto

480g fish fillets (any white fish – cod, haddock, hake, sole etc); 150g chopped or sliced onions; chopped clove of garlic; 90ml oil (use half the oil for the onions and the rest for the fish); 30g curry powder; 30g flour; 30g desiccated coconut; pinch ground ginger; salt and ground black pepper; stock made with 300ml water and 2 chicken bouillon cubes; 90g tomato pulp; 150g chopped canned pineapple; 2 tblsn pineapple juice

Cut the fillets in strips 4cm long by ½ cm thick. Sauté the onions and garlic in oil until lightly browned. Add curry powder and flour and cook 3 minutes. Add coconut, ginger and seasoning, stir a little. Blend in the stock and bring mixture to the boil Add tomato pulp, pineapple and the juice Heat remaining oil and quickly sauté the fish fillets for 5 minutes. Season. Drain fish and add to sauce. Reheat 2 minutes. Serve with risotto


60ml oil; 30g grated onion; 360g patna rice or long grain rice; stock made with 900ml water and 2 chicken bouillon cubes; pinch each salt, pepper and ground ginger; 150g pineapple cubes; 60g chopped nuts; 60g chopped red and green peppers

Shallow fry the onion in oil without colouring too much, add rice and gently cook for 2 minutes. Add stock and cook rice for 20 minutes. Season with salt, pepper and ginger. Blend n the pineapple cubes, nuts and peppers. Reheat for 5 minutes in oven at 200°C to dry the rice a little.

Friday, 29 July 2016

Pineapple and Kangaroo Kebabs

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney
Kanga Kebabs

500g kangaroo rump, cubed; 8 bamboo skewers, soaked; 450g can Golden Circle Sliced Pineapple, drained, quartered and syrup reserved; 125g button mushrooms; 125g cherry tomatoes; 8 broccoli florets; 1 capsicum, seeded and cubed; ¼ cup reserved syrup; 2 tblspn olive oil; 1 tblspn sweet sherry; 1 tblspn soy sauce; 1 tspn grated ginger; 1 clove garlic

1. Thread meat onto skewers alternately with Golden Circle Sliced Pineapple, mushrooms, tomatoes, broccoli and capsicum

2. Grill or barbecue kebabs, brushing liberally with combined remaining ingredients. Serve with scalloped potatoes, salad and crusty bread

Note: If kangaroo meat is unavailable or undesirable, substitute beef, lamb or pork

Serves 4


Monday, 25 July 2016

Hot spiced pineapple

Woman’s Day Just Desserts,1983 Sydney   
Hot Spiced Fruit
Cooking time: 25 minutes    Serves 10 to 12
1 fresh pineapple; 2 green apples; 2 red apples; 2 pears; 1 small paw paw;
Syrup: 1 cup red wine; ¼ cup honey; ¼ cup water; 1 cinnamon stick; ¼ tsp ground cinnamon; 8 whole cloves

Peel and slice pineapple, then cut each slice into quarters. Core apples and slice thickly, leaving the skin on. Peel, core and slice pears, peel paw paw and cut into large pieces after removing seeds. Put all fruit into an ovenproof casserole dish and set aside. 
Bring to the boil red wine, honey, water, cinnamon stick, ground cinnamon and cloves. Lower the heat and simmer without a lid for 10 minutes. Pour over prepared fruit and bake, uncovered, in a moderate oven (180°C) for 15 minutes, or until fruit has softened slightly but is still firm. 
Serve hot sprinkled with brown sugar and a bowl of sour cream or yoghurt if liked.