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Friday, 23 January 2015

Pineapple Ethnodelicious


This tiny, lovely still life was painted by Amy Linsell.

Ethnodelicious: Eat, Travel, Collect by Dorinda Hafner & William & Dorothy Hall, 2005, South Australia

This book takes the reader on a tour of the world, discussing the foods of different cultures and showcasing some exquisite objets d'art alongside the recipes. A great concept! Anne.
New Caledonia: Pawpaw and Pineapple Salad (which they teamed with Cassava Meatloaf)
2 cups ripe pawpaw, peeled and diced into cm pieces; 2 cups ripe pineapple, peeled and diced into cm pieces; 6 tblspn fresh lemon juice
Mix all ingredients together in a medium salad bowl. Cover and allow to marinate for an hour, and then serve as an accompaniment to hot cooked meat, fish or taro dishes.

Saturday, 17 January 2015

Pineapple Fun

Let’s Cook a Treat: A step-by-step guide, Helen Drew and Angela Wilkes 1996 United Kingdom

Silly Sundaes: Butterfly Ice Cream



I called for assistance from a couple of experts for the construction of these pineapple butterflies. Thanks Rebecca and Angelica! Great Job! (They substituted the ice cream with Honey Jumble biscuits as it was such a hot evening!)




Party Prescriptions, compiled for your pleasure. All proceeds 1st Red Hill Scout Group Building Fund, Canberra 1963 

Non-alcoholic drinks and Punches:  Pineapple Cup

1 large pineapple; 1 cup barley water; 1 tspn grated lemon rind; juice 1 lemon; slices of lemon; 1 bottle soda water

To serve: Squeeze juice from the pineapple and add it to the strained barley water, lemon rind and strained lemon juice. Allow to stand for half an hour. Add the soda water and serve in tall glasses with cracked ice, garnished with thinly sliced lemon.

Raffaellu is following in his parents' vintner footsteps as he creates this delicious Pineapple Cup. He used Golden Circle Pineapple Juice instead of juicing an actual pineapple.


Maria gave some skilled advice on the correct etiquette of using a ladle!


Pascal, official taste tester.


And, as you can see it was very popular. Note to self: bring double the amount of ingredients next time! Anne.

Wednesday, 14 January 2015

Mulled Pineapple Juice

“Cookery: The Australian Way”  8th Edition Shirley Cameron, Home Economics Victoria 2011; Photos by Mark Roper

The First  Edition 1966 was reprinted 11 times

Mulled Pineapple Juice
Serves: 4   
Cookery utensil: saucepan                                                                                                                           
Preparation time: 10 minutes
Ingredients: 3 cups (750ml) pineapple juice; 1 cinnamon stick; 1 tblsp (20ml) lemon juice
Method:
1 Place pineapple juice and cinnamon stick in saucepan and simmer for 2 minutes.
2. Remove cinnamon stick and add lemon juice
3. Serve hot in warmed glasses 

Sunday, 11 January 2015

Perfect Pineapple Peaches

150 delectable Dessert Recipes, edited by Culinary Arts Institute, Sydney 1973
“A good dessert is a happy ending to an enjoyable meal.”
 
Baked Peaches Hawaiian
8 firm medium peaches; ½ cup sugar; ½ cup canned unsweetened pineapple juice
Pour boiling water over peaches, rub off skins and place peaches close together in baking dish. Sprinkle with sugar, add pineapple juice, cover and bake in moderate oven (180°C) about 20 minutes. Remove cover and brown fruit slightly. Serve hot or cold. Serves 8.



Thursday, 8 January 2015

The pineapple on the pizza controversy.

I realise that pineapple on a pizza is a very contentious issue within some groups of friends.

People have a strong dislike, or a love, of this versatile ingredient piled under the mozzarella.
However, I doubt anyone could resist a pizza constructed by Bruce and Judy in their owner-built-oven in such an idyllic setting on a warm summer’s night with good friends and a glass of wine. It was magical - pineapple and all! Anne.




 

Sunday, 4 January 2015

United tastes of pineapple

United Tastes of America: Over 120 delicious recipes from around the USA, Dorinda Hafner 1997

 
I was really pleased when I spotted a recipe containing pineapple in this book as I was so keen to include the cover photo illustrating the author's joyful attitude to food and diversity, Anne.

Fruit Punch
“This makes a refreshing drink in hot weather, so it is always a hit with summer guests. You can use any fruit of your choice according to the season, what’s available and how much. It is best prepared a few hours in advance” Dorinda Hafner.
Serves 15
8 ripe pieces of either unpeeled apricots or peeled peaches, or 1 kg strawberries or ripe pineapple, diced; 125g caster sugar; 250ml dry sherry; 4 bottles of reisling; crushed ice
Put your chosen fruits into a huge container, sprinkle with the sugar and drizzle the sherry over the top. Cover and leave to stand for 4-6 hours.
Stir in the wine, add crushed ice and serve immediately.
 
A delicious cooler on a hot summer afternoon under the persimmon trees. We made a downsized version using some lovely white wine from Leeton NSW (thanks Elizabeth!) Anne

Tuesday, 30 December 2014

Pineapple in the Fondue

Fondue & Table Top Cookbook, Marina Wilson 1974 Australian Universities Press


“Take about half a dozen good friends prepared to dine informally together in leisurely fashion, seat them round a table on which stands a communal cooking pot half-full of gently simmering cheese-and-wine sauce, equip them with crusty cubes of French bread skewered on forks with which they will scoop up delicious mouthfuls of the ambrosial mixture.
Now add a bowl or two of French-dressed green salad to the table and a convivial bottle or two of the same dry white wine you used to make the sauce, and what have you got? Right first time! A fondue party” Marina Wilson.
Basic Fondue

“. . . the traditional cheese fondue, devised, it is said, by thrifty Swiss villagers as a means of utilising cheese grown hard with age by melting it with wine.”
Serves 4; 20 minutes cooking time

1 clove garlic; 2 tspn lemon juice; 3 cups (250g) gruyere cheese, grated; ¼ cup kirsch; ¼ tspn nutmeg; 1 cup hock or Riesling; 2 cups (200g)Swiss cheese, grated; 1 tspn cornflour; ¼ tspn pepper; ¼ tspn paprika
Rub the fondue pot with a garlic clove and then combine the hock or Riesling with the lemon juice and heat slowly. Add the cheese slowly to this mixture and continue stirring until it is boiling slowly. Blend the cornflour with the kirsch and stir this mixture into the cheese. Add the pepper, nutmeg and paprika and cook over a low heat for 3-5 minutes. Serve with French bread.


 
Rob looks like he's enjoying himself - or perhaps he was being polite!
 
Chocolate Fondue
Serves 4-6; 10 minutes cooking time.
8oz dark chocolate; ½ cup sugar; 1 cup cream; 3 tblspn Tia Maria; ¼ tspn salt; marshmallows
Melt the chocolate over a low heat, then add the cream, sugar and salt and blend thoroughly. Stir in Tia Maria and serve with marshmallows.


 
As you can see we used Kahlua instead of Tia Maria (because that was what I had in the cupboard) . . . I'm not sure I'll let Ella pour in the Kahlua next time . . . but it certainly was delicious! Anne