Monday, 30 May 2016
Tangy Tart Hot & Sweet: A World of Recipes for Every Day, Padma Lakshmi, 2008 India
Pineapple and Pomegranate Crumble
“I love the tie-dye effect of the ruby-coloured pomegranate juices leaking all over the sunshine-yellow of pineapple in this very old-fashioned dessert” Padma
450g canned or fresh pineapple chunks, reserving the juice; 1 cup fresh pomegranate seeds, free of white pith; 1/3 tspn ground cinnamon; a healthy pinch of ground cloves; 2 tblspn granulated sugar; 2 tblspn dark brown sugar; 2 tblspn turbinado sugar or raw sugar; 3 tblspn flour; 2 tblspn unsalted butter, plus extra to coat pan; 2 tblspn Frosted Fakes, or cornflakes with 1/4 tspn sugar added; vanilla ice cream for serving on the side
1 Preheat the oven to 190°C
2 In a bowl, mix together the drained pineapple, pomegranate seeds, cinnamon, cloves. Add 1 tblspn each of the granulated sugar, the dark brown sugar, and the raw sugar. Add 1 tablespoon of the reserved pineapple juice and set this mixture aside.
3 In another bowl, cream the flour and butter with 1 tablespoon each of the 3 sugars; this can be done with 2 sharp knives. Further mash the mixture into a coarse meal with a fork. Now add the Frosted Flakes and mash together.
4 Butter a shallow, 15cm baking dish. Spoon in the fruit mixture and press down with the back of a tablespoon to distribute it evenly. Top with the flour and Frosted Flakes mixture. Cover with foil and bake for 45 minutes, removing the foil in the last 5 to 10 minutes to brown the crust. If not golden brown and bubbly by the end of the cooking time, turn the heat up to 200°C for an extra 5 minutes. Allow to cool and set for several minutes, but serve warm with cold vanilla ice cream. SERVES 4
Sunday, 29 May 2016
Saturday, 28 May 2016
Friday, 27 May 2016
Thursday, 26 May 2016
Sunday, 22 May 2016
Australian Lifestyle Cookbook 1990 Polly Book Publishing Company, Melbourne
Poultry: Pineapple Turkey Loaf (Microwave)
4 cups cooked, minced turkey; 1 tblspn butter or margarine; 1 large onion, finely chopped; 500g can pineapple rings; 1 cup cooked rice; ½ tspn mixed spice; 1 tspn mixed herbs; salt, pepper; 3 eggs; 2 tblspn parsley
1. Place butter and onions in a small bowl and cook on high for 2 minutes
2. Drain pineapple juice and reserve
3. Grease a 22cm X 18cm loaf dish and place 4 pineapple rings on the base
4. Place turkey in a large bowl, add cooked onion and remaining ingredients and mix well to combine. Add a little pineapple juice to moisten if needed
5. Place turkey mixture into the loaf tin and cover with plastic wrap. Cook on high for 9 – 12 minutes
6. Shield ends of dish with strips of foil for half the cooking time
7. Stand covered 5 minutes. Unmould and serve hot or cold with vegetables or a salad
Serves 6 - 8
Thanks for oven mitt from Fiji Ella, it's more of a decorative than practical item,
but hey! It's a pineapple!
Tuesday, 17 May 2016
The Art of Chinese Cooking by the Benedictine Sisters of Peking, Sister M. Francetta and Sister Regia, illustrations by M. Kuwata,1962 USA and Japan
“Visualise a long, narrow room, one end a demonstration kitchen, the other end with chairs for students. At the stove stand two smiling-faced nuns, clad in voluminous white aprons over flowing black robes. Their own obvious enjoyment in their task, as they stir and taste and answer questions, enhances the gay atmosphere, and from the stove exotic odors waft across the room.
These two delightful and courageous American women came to Japan from war-ravaged China with little else than their skill in Chinese cooking. To earn their living they started to teach, and as their celestial cuisine won fame in the city of Tokyo they could not keep up the demand. For the benefit of those who were unable to attend their classes, they have written THE ART OF CHINESE COOKING, which describes the tempting variety of Chinese cooking in concise, easy-to-follow style. Here are their secrets. Use them – and good eating!” (From the back cover of the book)
Sweet-sour beef balls with pineapple and peppers:
Suan T'ien Niu Jou Po Lo La Tzu
Mix 450g ground beef, 1 egg, 1 tblspn cornstarch, 1 tsp salt, 2 tblspn onion chopped, and a few grains of pepper; form into 18 balls or more. Brown them in a small amount of oil; drain
To 1 tblspn oil add 1 cup pineapple juice and cook over low heat a few minutes. Add mixture of 3 tblspn cornstarch, 1 tblspn soy sauce, 3 tblspn vinegar, 6 tblspn water, and ½ cup sugar. Cook until juice thickens, stirring constantly.*
Add meat balls, 4 slices pineapple, cut in pieces, and 3 large green peppers, each cut into 12 to 15 strips lengthwise. Heat thoroughly. Serve hot. Serves 6 to 8.
* May be made in advance to this point
Pineapple chicken: Po Lo Chi
Dredge 450g uncooked chicken meat, cut in 3cm pieces, with a mixture of 1 tblspn cornstarch, 1 tsp salt, 2 tspn cold water, and 1 tblspn soy sauce. Sauté 1 ½ cup onions, sliced lengthwise, in 1 tblspn oil for 2 minutes and remove from pan. Sauté 1 cup celery, cut diagonally, and 10 water chestnuts, sliced lengthwise, in 1tblspn oil for 2 minutes or less and remove from pan. Sauté the dredged chicken in 2 tblspn oil until brown.*
Add the vegetables, 4 large slices of canned pineapple, cut in wedges, and finally 4 tblspn pineapple juice to the chicken and simmer until thoroughly heated. Serve hot with rice. Serves 6.
* Beef or pork may be substituted for the chicken. The vegetables should be crisp and not cooked soft.
I was pleased to find this book on my mother's shelf recently
as it brought back memories of my introduction to Chinese food as a child, Anne.