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.
Liberated Cook by the Reluctant Housewife to aid research into Muscular
A moist cake with canned pineapple.
1 cup sugar; 500g can crushed pineapple; 500g mixed fruit;
1 tspn bicarbonate soda; 1 tspn mixed spice; 125g butter or margarine; 1 cup
plain flour; 1 cup self-raising flour; 2 eggs
Place sugar, whole contents of can of pineapple, chopped
mixed fruit, bicarbonate soda, spice and butter in saucepan. Bring to the boil
and boil 3 minutes. Remove from heat and cool completely.
Sift flours together. Mix into cold fruits mixture with
well-beaten eggs. Place mixture in greased and lined 20cm tin. Bake in a
moderate oven 180°C for approximately 1 ½ hours, reduce heat to 150°C and bake
further 20-30 minutes or until skewer comes out clean. Cool in tin.
Circle Tropical Recipe Book, Queensland 2nd Edition 1970s
2 cups S. R. flour; ¼ teaspoon nutmeg or cinnamon or grated
rind of 1 orange; ¼ cup sugar; ½ tsp salt; 1 beaten egg; ¾ cup milk; 1/3 cup
melted butter; 1 X 450g can Crushed Pineapple (drained
Sift dry ingredients into bowl. Combine egg, milk and
butter. Add to flour all at once and stir quickly until dry ingredients are
just moistened. Lightly stir in pineapple. Fill greased muffin or patty tin 2/3
full. Bake in 200°C over for about 25 minutes or till golden. Serve warm with
Ingredients: 1 1/2 oz swiss chard; 3 oz kumquats; 1 orange
– peeled; 4 oz pineapple; 1 tbsp chia seeds; 1 cup coconut water
“Small citrus fruits that resemble tiny, oblong oranges,
kumquats have a delightfully sweet/tart taste, and are completely edible (which
means you don’t need to peel them). They’re also bursting with vitamin C and
fiber. Pineapple and an orange are full of vitamin C as well, making this sweet
drink a magic elixir for both your immune system and complexion. Add in some
chia seeds for healthy fat, fiber and protein, and swiss chard for a load of
nutrients (vitamins K, A, C and magnesium), and you’ve got the perfect high
fiber, low fat snack to sip on the day after a big Thanksgiving meal.”
Step 1 In a small saucepan of boiling
water, blanch the kumquats for 1 minute. Drain and repeat 3 times. Halve each
kumquat and squeeze out any juice; discard the pulp and seeds. Finely dice the
Step 2 In the same saucepan, combine the
diced kumquats with the pineapple, lemon juice, brown sugar, orange juice,
kumquat juice and Madeira and bring to a boil. Simmer the chutney over moderate
heat, stirring occasionally, until thickened, about 8 minutes.
chutney can be refrigerated for up to 1 week.
Serve With:Pork or
veal chops, duck breasts, cold leftover roasts, cheese plates, country terrines.
Kumquat and Ginger Crisp with Coconut Topping
Recipe from 'The Art and Soul of Baking' by Sur La Table with
Serves 6 to 8
"If you haven’t considered tropical fruit in a crisp, you’ve
got to try this combination of warm, sweet pineapple paired with tart kumquats
and spicy ginger, all under a crunchy coconut topping. It’s perfect for winter
and early spring, when tropical fruits and citrus are at their best and we
crave big bold flavors. And the apricot variation that follows is luscious on a
hot summer night. The brilliant yellow and orange filling looks like sunshine
spilling onto the plate. Think wide, sandy beaches, a hammock between two palm
trees, the soothing crash of the surf . . ." from the website
For the coconut topping:
1/2 cup plus 2 tablespoons (3 ounces) unbleached
all-purpose flour; 1 cup (3½ ounces) gently packed sweetened flaked coconut; 1/3
cup (1½ ounces) chopped unsalted macadamia nuts; 1/4 cup (2 ounces) firmly
packed light brown sugar; 1/4 cup (1¾ ounces) granulated sugar; Pinch of salt; 1
stick (4 ounces) cold unsalted butter, cut into ½-inch pieces
For the filling:
1 medium (about 3-1/2 pounds) ripe pineapple; 15 kumquats
(about 4 ounces); 1/4 cup (1 ounce) finely chopped candied ginger; 3
tablespoons (1-1/2 ounces) granulated sugar; 2 tablespoons unbleached
all-purpose flour; Coconut or vanilla ice cream, for serving
1 Preheat the oven to 350°F and position an oven rack in
2 Make the topping: Place the flour, coconut, nuts, brown
sugar, granulated sugar, and salt in the bowl of the stand mixer and blend on
low speed for 10 or 15 seconds. Add the cold butter pieces and continue to
blend on low for 3 to 4 minutes until the butter is cut into small pieces about
the size of peas.
3 Make the filling: Use a chef’s knife to slice the ends
off the pineapple so it stands solidly on your cutting board. Remove the skin
by slicing just under it from top to bottom. Remove any remaining “eyes” with
the tip of your knife. Use a pineapple slicer to core the pineapple and quarter
it lengthwise. Alternatively, use the chef’s knife to slice the pineapple into
quarters lengthwise and make an angled lengthwise cut along each quarter to
remove the core. Cut each quarter lengthwise in half or thirds, depending on
the size of the pineapple, then crosswise into 1-inch pieces. Transfer to the
4 Rub off and discard the tiny, hard stem piece on the end
of each kumquat (some may not have this). Use a paring knife to cut each fruit
in half crosswise, then use the tip of your knife to pick out any seeds. Cut
each half in two, then add to the bowl with the pineapple.
5 Chop the candied ginger, if necessary, into rice-size
pieces (you can leave them larger if you like big chunks). Add the ginger,
granulated sugar, and flour to the fruit and toss well with the spatula. Scrape
into the baking dish and spread in an even layer. Sprinkle the topping in an
even layer over the fruit.
6 Bake and serve the crisp: You may want to place a baking
sheet or a piece of foil under the crisp to catch any juices that may bubble
over. Bake for 45 to 55 minutes, until the topping is golden brown and the
fruit juices are bubbling and thickened. Serve warm or at room temperature with
coconut or vanilla ice cream.
Storing: Keep any leftovers in the refrigerator, covered with
plastic wrap, for 2 to 3 days. Reheat, covered loosely with foil, in a 350°F
oven for 10 to 15 minutes, until warmed through.
"Ag-a-doo-doo-doo, push pineapple, shake the tree Aga-doo-doo-doo, push pineapple, grind coffee"
ABC Radio Newcastle recently drew my attention to this little gem:
According to https://en.wikipedia.org/wiki/Agadoo
“Agadoo is a novelty song recorded by the
band Black Lace in 1984.
origins date back to 1971, when Michel Delancray and Mya Symille recorded it as
‘Agadou’ in French. It had been written based on a tune that had apparently
come from Morocco.
Lace group was made up during its heyday by the duo of performers Dene Michael
and Alan Barton. One of the early versions of the song became popular in a
Derby nightclub called Gossips, with the bar staff making a novelty dance; when
Black Lace performed at the club in 1981, they learnt the dance and recorded
their own version, which was the first version in English.
Agadoo peaked at number two in the UK
Singles Chart, and spent 30 weeks in the top 75. It went on to become the
eighth best-selling single of 1984 in the UK, despite being banned on BBC Radio
1 because it ‘was not credible’.
In a survey
for dotmusic in 2000, respondents voted Agadoo
as the fourth most annoying song of all time. In a poll for Q magazine in 2003,
a panel of music writers voted Agadoo
as the worst song of all time, saying: ‘It sounded like the school disco you
were forced to attend, your middle-aged relatives forming a conga at a wedding
party, a travelling DJ act based in Wolverhampton, every party cliche you ever
also described it as ‘magnificently dreadful’.”
that’s all enough for me to want to learn the dance and join in!! Anne
“This pineapple tart makes for an easy but impressive
pudding. It's best to buy a peeled whole section of pineapple for this recipe.”
Ingredients: 350 g shortcrust pastry; 110 g butter, soft;
110 g golden caster sugar; 2 eggs; 150 g almond meal; 25 g plain flour; ½ tsp
baking powder; 1 lemon, zested; fresh pineapple cut into 5-6 thin rings, well
drained on kitchen paper; 5- 6 maraschino cherries
Heat the oven to 200C/fan 180C. Roll out the pastry on a
floured work surface and use it to line a 22cm loose-based tart tin. Line with
baking paper and baking beans. Bake for 15 minutes, then take out the paper and
beans and cook for another 2 minutes to dry the pastry out. Turn the oven down
to 190C/fan 170C.
Beat the butter with the sugar, then beat in the eggs,
almonds, flour, baking powder and lemon zest. Scoop this mixture into the tart
case and level the top. Add the pineapple rings.
Bake for 30-35 minutes or until the mixture around the
pineapple is puffed and golden. Put a cherry onto the centre of each pineapple
ring while the tart is still warm.
Marvellous Mince: The Australian Way, Allyson Gofton and Ann Boardman 1993
Quick Chow Mein
I thought this looked like a very Australian take on a Chinese dish but the book says
“Chow Mein hails from the gold mines of the USA, where it was prepared by Chinese gold miners using locally available ingredients. This is an ultra-quick version.”
1 onion; 2 stalks celery; ¼ large cabbage; 1 tblsp oil; 500g minced beef; ¼ cup short grain rice; 2 tsp prepared curry powder; 32g packet chicken noodle soup; 227g can pineapple pieces in juice or syrup; 2 cups water; 1 cup chopped green beans (fresh or frozen)
I made some adjustments to the recipe in keeping with the spirit of Chow Mein and availability of ingredients by using brown rice, leaving out the chicken noodle soup, using fresh chopped pineapple and adding some chopped chilli as we grow them and love them! Anne
1. Peel and chop the onion (not too finely)
2. Trim and finely slice the celery and cabbage
3. Heat the oil in a frying pan, add the onion and cook for about 3 minutes. Add the mince and brown, breaking it up with a fork as it cooks
4. Add the curry powder, chicken noodle soup, celery, pineapple pieces and juice or syrup, and water
5. Add the cabbage and beans and cook for a further 5 minutes. Serve over fluffy rice
“The healthy taste of summer, these tasty little balls are
quick and easy to make. A great mid morning or post work out snack and the kids
love them too! And they are wheat free, dairy free and nut free!” Katrina Butterworth
1 cup fresh pineapple chopped; ¼ cup sunflower seeds; 1 cup
oats; 1 cup dates, pitted; 1 1/2 cups coconut desiccated
Soak the sunflower seeds in water for 4 hours and drain
In a high speed blender combine all the ingredients
including 1/2 cup desiccated coconut, the other cup is to toss the balls in at
the end. Blend on high speed until all ingredients are well combined.
In the palm of your hand roll into small balls and a medium
bowl put the remaining 1 cup of desiccated coconut. Lightly toss the balls in
Taste, eat, enjoy!!
“As these balls have fresh ingredients in them they will
only last for about 3-5 days in the refrigerator. Unless the kids or your
husband finds them first!”
The Pineapple Princesses posted our first Golden
Circle Tropical Recipe Book meal at Ann's house five years ago today. 522
recipes later we're still inspired by an endless collection of pineapple
recipes from around the world. Keep watching this space!
When our great niece, lovely Matilda, turned one this year
she celebrated with these delicious fruit kebabs! They look very inviting! Anne
The Pineapple Princesses celebrated today with these
yummy pancakes from buzzfeed - thanks for the link Jessica P!
Pineapple Upside Down Pancakes - thanks for the link
2 cups flour; 2 teaspoons baking powder; 1½ teaspoons
baking soda; ½ teaspoon salt; ¼ cup sugar; 1½ cups milk; ½ teaspoon vanilla
extract; ½ cup butter, plus additional for frying; ¼ cup brown sugar; 1½ ounces
spiced rum, optional; 1 20-ounce can pineapple rings with juice (we got about ½
cup of juice once separated from the fruit); Maraschino cherries
1. To a large mixing bowl, add flour, baking powder, baking
soda, salt, and sugar. Mix until thoroughly combined. Create a small well in
the middle of the the dry ingredients. Add milk, half of the reserved pineapple
juice, ¼ cup melted butter, and vanilla extract. Whisk until ingredients
combine to form a lumpy batter. Set aside while you make the pineapple syrup.
2. Add the remaining¼ cup of butter to small sauce pan over
medium heat. Once butter is melted, add brown sugar, the remaining pineapple
juice, and rum. Bring ingredients to a boil allowing for the sugar to melt and
caramelize. Once mixture is smooth and has the consistency of syrup, remove
from heat and set aside.
3. Melt a small amount of butter in a frying pan over
medium heat and add a slice of pineapple. Cook pineapple ring until lightly
caramelized on one side, about 2 minutes, before flipping it.
4. Once flipped, fill the core of the pineapple with 1-2
maraschino cherries before pouring about ¼ cup of the pancake batter over. Cook
until the edges start to set and the top begins to bubble, about 2 minutes,
before carefully flipping the pancake--revealing the pineapple underneath. Cook
for an additional 90 seconds to 2 minutes until the pancake is cooked through.
5. Store cooked pancakes in a 200˚F (90˚C) oven until ready
6. Serve pancakes warm with reserved pineapple syrup.
A snow egg = a sweet, light, fluffy cross between a poached
egg, a marshmallow and a meringue!
I’ve been reading about snow eggs and admiring desserts
that have been shared on social media. It’s time for a pineapple version . . .
the recipe for the snow eggs is from taste.com (with the raspberries replaced by
pineapple) and the pineapple mint cocktail is from Jean Bowring’s 1970 Cookbook, minus
the garnish, Anne
Ingredients: 1 litre milk; 1 vanilla bean; 150g (2/3 cup)
caster sugar; 8 eggs, separated; 350g icing sugar (2 ¾ cups), sifted, plus
extra, to dust; 220g raspberries, to serve: toasted flaked almonds, to serve
Step 1 Place milk, vanilla bean and 75g (1/3 cup) caster sugar in
a large, wide saucepan or deep frying pan and slowly bring almost to the boil.
Step 2 Meanwhile, using an electric mixer, whisk egg whites and a
pinch of salt until soft peaks form, then gradually add icing sugar and beat
until mixture is thick and glossy.
Step 3 Remove vanilla bean from milk and reserve, keeping milk at
a gentle simmer. Line a tray with baking paper. Using 2 large metal spoons,
scoop ovals of meringue and drop 6 at a time into milk. Cook for 1 minute each
side, then transfer to tray. Meringues will keep at this stage for up to 2
hours. Makes about 24 meringues.
Step 4 Strain milk into a clean saucepan and add scraped seeds
from reserved vanilla bean. Whisk egg yolks and remaining caster sugar in a
bowl until combined, gradually pour in the hot milk, then return mixture to pan
and stir over low heat until mixture thickens enough to coat the back of a
spoon. Do not boil. Custard can be served immediately or refrigerated until
ready to serve.
Step 5 To serve, spoon custard among 8 glass or china bowls, top
with 3 snow eggs, raspberries and toasted flaked almonds and dust with a little
extra icing sugar.
The Jean Bowring Cookbook 1970 Sydney
First course appetiser cocktails: Pineapple mint cocktail
1 fresh pineapple; ½ cup sugar; ½ cup water; 1 cup fresh
mint leaves; sherry to taste; glacé cherries and mint sprigs for garnishing
Peel and core the pineapple and cut into cubes. Combine the
sugar and water in a saucepan, and stir over medium heat until the sugar
dissolves and the mixture boils. Boil for 5 minutes. Pour this syrup over the crushed
or chopped mint leaves, then cover and let stand until cold. Strain and add 1
tblsp of sherry.
Place the pineapple cubes in individual serving dishes and
spoon over the liquid, adding a little more sherry if liked. Top each with a
glacé cherry and a mint sprig.
is so spritzy and refreshing that people put a spoonful in their mouth nd immediately
go ‘wow’. It’s great at the end of a barbecue, or after something spicy. And if
you put it in the freezer and forget to stir it, don’t worry, the vodka
prevents it from freezing into a solid block – after 15 minutes in the fridge
it will be soft enough to serve.”
the top off the pineapple and slice lengthwise into quarters. Slice off and
discard the core, then cut the skin and the ‘eyes’ away from the flesh. Cut the
pineapple flesh into cubes.
the pineapple flesh in a blender with the vodka, sugar, lemon juice and mint
the mixture into a plastic container or ice-cream tray and freeze for one hour
or two until firm on the outside and still liquid in the centre. Tip the
mixture into a bowl and beat well, then return to the freezer for another hour
or so, until partly frozen. Beat again, breaking up any crystals, then freeze
4 bowls or glasses, and leave the pineapple crush in the refrigerator for 15
minutes to soften before serving. Scoop into the chilled bowls or glasses and
serve, with a sprig of mint on the side.
Palmer’s Noosa Cook Book, Queensland 1996 Photography by Michael Simmons,
fabric art by Lynne Tanner
Melissa Joulwan’s Well Fed: Ingredients for a happy life
Ingredients: 1 pound boneless, skinless chicken breasts or
thighs; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 tablespoon plus
1/2 tablespoon coconut oil; 1 medium onion, diced (about 1 cup); 1 medium green
pepper, diced (about 1 cup); 1 medium red pepper, diced (about 1 cup); 1 teaspoon
arrowroot powder; 1 cup canned chunk pineapple (packed in its own juice),
drained; 2 cloves garlic, minced (about 2 teaspoons); 2 teaspoons Jerk
Seasoning; juice of 1 lime (about 2 tablespoons); 1/4 teaspoon vanilla extract;1
cup canned, unsweetened coconut milk
1 Brown the chicken: Cut the chicken into 1-inch cubes.
Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add 1/2
tablespoon coconut oil and allow it to melt. Brown the chicken – cooking in
batches, if necessary – until golden all around, about 3-5 minutes per side.
Remove the chicken from the pan as it browns and place in a bowl to catch the
2 Get saucy! To the pan, add 1/2 tablespoon coconut oil.
Sauté the onions, peppers, and arrowroot until the vegetables are just-tender,
about 5 minutes. Add the pineapple chunks to the pan; stir-fry until they
begin to brown, about 3 minutes. Add the garlic and Jerk Seasoning, stirring
until fragrant, about 30 seconds. Add the lime juice and stir, scraping up any
brown bits stuck to the bottom of the pan. Add the vanilla and coconut milk,
stirring to combine. Place the chicken in the sauce and pour in any accumulated
juices. Bring to a boil, then simmer, uncovered, until the sauce begins to
thicken, about 5 minutes.
Serve on a bed of Oven-Roasted Cauliflower Rice.
Ingredients: 1 head cauliflower; 1 tablespoon coconut oil,
melted; 3/4 teaspoon salt
1 Preheat oven to 425F. Cover a large, rimmed baking sheet
with aluminum foil.
2 Break the cauliflower into florets, removing the stems.
Place the florets in the food processor bowl and pulse until the cauliflower
looks like rice. This takes about 10 to 15 one-second pulses. You may need to
do this in two batches to avoid overcrowding.
3 Place the cauliflower rice in a large bowl, add the
melted coconut oil and salt. Toss with two wooden spoons until the rice is
coated with the oil. Spread in a single layer on the baking sheet and roast
until tender and beginning to get a few brown spots, about 25 minutes.
4 Serve with anything that needs a lovely bed of rice.
(Meatballs are always a good choice.)
“The world’s freshest oil: In the pristine Solomon Islands,
locally grown, wild-harvested organic coconuts are hand-pressed into pure,
organic extra virgin coconut oil within one hour of being opened. How? We
invented the DME® coconut oil press that’s set up in the villages where the
coconuts are grown.
The pure taste of freedom: Hand-pressed within an hour of
opening the coconut and then triple filtered, Niulife DME® Extra Virgin Coconut
Oil is the only 100% village-produced, Australian-owned, certified organic
coconut oil that gives all profits directly back to the communities that make
it.” (From the Niulife website)
And once again I can highly recommend the Spice Exchange!
“The Spice Exchange is a social enterprise initiative of
Access Community Services Limited that utilises the culinary skills and
traditions of refugee and migrant women to produce unique spice blends and
The Spice Exchange promotes multiculturalism by providing
employment, training and work experience to culturally diverse women to develop
their workplace skills and confidence in Australia” (From the Spice Exchange website)