Sunday, 18 February 2018
Caramelised pineapple and fennel upside-down cake recipe
Recipe by Adam Liaw
Time: 30 mins - 1 hour Serves: 8 to 10
“It may seem strange, but the aniseed flavour of fennel combines with the tartness of pineapple to make a fantastic match” from the website.
Ingredients: ¼ cup white sugar; 1 small fennel bulb, cut into thin half-moons (reserve fronds for garnish); 25g butter, plus extra for greasing; ½ small pineapple, peeled, cored and thinly sliced lengthways into wedges; 2 tbsp brown sugar; 300ml double cream, to serve
Cake batter: 2 cups plain flour; 1 tsp baking powder; 1 tsp ground fennel; ½ tsp salt; 150g butter; ½ cup sugar; 2 eggs; 1 tsp vanilla extract
1. Combine the white sugar and 1½ cups water in a small pan, bring to a simmer, add the fennel and cook for 10 minutes, until tender. Drain, reserving 2 tbsp of the fennel water.
2. In a frying pan, heat the butter and fry the pineapple for about 3 minutes until lightly browned. Add the brown sugar and stir gently to create a caramel. Stir in the drained fennel and reserved fennel water, ensuring that the caramel thoroughly coats the pineapple and fennel. Arrange the pineapple and fennel in the base of a greased and lined 22cm-diameter cake tin.
3. Preheat your oven to 180°C. For the cake batter, place the flour, baking powder, ground fennel and salt in a bowl and mix to combine. In a separate bowl, or the basin of a stand mixer, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, then mix through the vanilla. To this, add the dry ingredients a little at a time, mixing at a slow speed to form a smooth batter.
4. Pour the batter over the pineapple and fennel and bake for 35 minutes, or until the top of the cake is golden brown and a skewer inserted into the centre comes out clean. Allow to cool in the tin, then turn out, garnish with the reserved fennel fronds and serve with cream.
Hear all about it right here:
Wednesday, 14 February 2018
Lizzie D and Jess R both let me know about this amazing creation – a pineapple stuffed with marinated or spiced pork and wrapped in bacon known in some places as “swineapple”!
Les helped me cook it! Anne
Marinate some pork in the fridge for about an hour
Peel and hollow out a fresh pineapple
Stuff the pineapple with the marinated pork
Wrap the stuffed pineapple with strips of bacon – hold them on with toothpicks and/or string
Bake in the oven or a Weber for about 1 hour, then wrap in foil and bake another 1 ½ hours
Styled by Brad
For more instructions check this out:
Friday, 9 February 2018
The Jean Bowring Cookbook 1970 Sydney
Jams and jellies: Grapefruit and pineapple marmalade
2 medium-sized grapefruit; 2 medium-sized smooth yellow lemons; 1 medium-sized pineapple; 6 cups water; sugar
Remove the outer rind from the grapefruit and lemons and shred very finely. Squeeze the juice from the fruits and strain through a fine strainer. Cut up the white pith and tie it in a piece of muslin with the pips.
Place the fruit rind and juice in a bowl and add the water. Allow to stand overnight.
Next day, place in a preserving pan with the pineapple which has been peeled and shredded, and the bag of pips and pith. Simmer gently until the fruit rind is quite soft – this may take 40 to 60 minutes.
Measure the fruit and liquid (first removing the muslin bag) and to each cupful add 1 cup of sugar. Boil steadily for about 40 minutes, or until a little will jell when tested on a cold saucer. Cool slightly before pouring into heated jars. Seal when cold.
Tuesday, 6 February 2018
Thanks to my friend Jenny for this delicious Waldorf Salad recipe.
“We were living in Belltrees in the early 1970s. Chris had the school and I was the Postmistress and telephone exchange operator. To fill the days I decided to learn to type on Chris’s portable typewriter so I typed out the recipes I used all the time. Hence the poor layout and misspelt words all through it!
In my book this is called a Waldorf Salad and as we know from ‘Faulty Towers’ that can mean any combination. I don’t know where it came from but have been making it since at least 1970 when I put it in the book” Jenny.
1 large tin of pineapple pieces, drained; 4 red apples (I usually put 2 red and 2 green) finely sliced; 1/2 cup walnuts or pecans, chopped (I prefer pecans, Chris walnuts); 1 cup celery cut diagonally; 4 shallots chopped finely
Combine all these.
Dressing: 1/4 teaspoon mustard (any sort); 1/4 teaspoon salt; pinch paprika; 1 dessertspoon of pineapple juice; 2 teaspoons of honey
Mix together with 150ml whipped cream folded into the honey. Mix carefully coating the salad vegetables with the dressing.
Thursday, 1 February 2018
A coaster from Cuba, thanks Catherine
Earrings from John
Solar lamps from Ky and Krystal
Cookie cutters from Rose and Tony
Socks from Louise and Rob
Socks from Phyl and Greg
Floating pool drink holder from Julia
Dish from Ky and Krystal
Lip gloss from the Griffos
Paper clips from Jesse
Salad servers from Phyl and Greg
Decoration from Alex and Dean
Haute Couture for Sinbad from Ky and Krystal
"I am so outta here, this is the last straw!" muttered Sinbad as he made for the gate.
Sunday, 28 January 2018
Ann's friend Brad gave her these gorgeous candlesticks recently!
Jelly Crystal Biscuits (adapted from Country Women’s Association Biscuits and Slices Penguin 2009)
Ingredients: 250g butter, room temp; 2 X 85gm pkts pineapple jelly crystals; 2 eggs; 1 ¾ cups self raising flour, maybe a little more; 1 tablespoon cornflour; White sugar to coat approx ¼ cup
Preheat oven 180degrees and spray or paper 2 baking sheets.
In food processor, process butter and jelly crystals.
Add eggs and process again.
Add flours and pulse to combine. If mixture is too soft to roll then add a little extra flour.
Roll mixture into balls, about 1 tablespoon at a time, then toss in sugar to coat.
Place on prepared trays and press with the back of a fork.
Bake 15-20 minutes until golden.
Cool on a rack.
Monday, 22 January 2018
Tacopedia, Déborah Holtz and Juan Carlos Mena, 2015 Mexico
A fabulous book, a study of culture through food. Roasted pineapple is delicious with tacos! Anne
“Everything fits in a tortilla: As Mexican as mariachi music, the taco is, without a doubt, Mexico’s most popular food . . . A taco, at its simplest, is a tortilla, filling, and salsa – the other holy trinity in Mexico – yet when these three elements are prepared with the proper care and ingredients, tacos can be raised to the status of haute cuisine . . . the humble tortilla has an extraordinary capacity for adapting itself to fillings of every possible kind – meat, vegetables, fruit, cheese – and anything placed in a tortilla is, by definition, a taco.” Alejandro Escalante
Serves 4 – 6
1 small pineapple, peeled, cored, and thinly sliced; sugar; sea salt; corn oil, if frying
1. Dust both sides of the pineapple slices with a little sugar and salt
2. Roast the slices on a hot grill or griddle, or else fry in a skillet with a little oil, on each side for about half a minute, or until golden
9 oz (250g) Oaxaca, chihuahua, or asadero cheese (or another melting cheese); 6 – 12 4 ½” (11 cm) flour tortillas; 11oz (300g) meat prepared al pastor style (steaks marinated, roasted on a griddle and sliced into strips); salsa, roasted pineapple, chopped onion, and fresh cilantro, to garnish
1. Make a quesadilla: put some cheese in a flour tortilla, fold the tortilla in half, then warm both sides on a hot griddle until the cheese has melted.
2. Open the quesadilla and add the prepared meat to the melted cheese