I love these creations by J. Pereira, Anne.
Monday, 3 August 2015
Thursday, 30 July 2015
Makes 18 balls
100g dried pineapple
1 cup raw cashews (140g)
1 ½ cups shredded coconut (110g)
1 tablespoon lime juice
2 teaspoons coconut oil (solid)
Zest of ½ a lime
Pinch sea salt
½ cup desiccated coconut (optional)
Place the pineapple into a food processor and blend on a high speed for 10-20 seconds.
Add the other ingredients to the processor and mix on high for about 2 minutes or until thoroughly combined and the mixture sticks together. Continue to scrap down the sides and mix.
Roll tablespoon sized balls with the mixture then roll in (optional) coconut.
Refrigerate for ½ an hour before enjoying!
Thanks for the recipe Pauline, hope you enjoyed them!
Sunday, 26 July 2015
Margaret Fulton Cookbook Sydney 1979 (first published 1968).
Chafing Dish Pineapple
1 ripe pineapple, peeled and diced or a large tin of pineapple pieces (drained); 100g butter; 1/3 cup rum; 1 ½ tblspn brown sugar; 300ml cream
In the blazer of a chaffing dish, or in a frypan, sauté the pineapple in butter until pieces are golden brown. Sprinkle with sugar and rum. Cook until all liquid is absorbed. Add cream and serve as soon as cream is heated through.
Wednesday, 22 July 2015
Breaking news story from roving reporter, Merilyn, who is actually my husband’s cousin’s daughter.
“There's a lady on my train, 3 rows in front of me, currently eating a tin of pineapple as a mid morning snack. She drained the juice as a drink straight from tin to mouth, and has since been popping slices into her mouth. It's quite a sight.”
Merilyn was too polite to photograph this scene which in my book outdoes helicopter rides AND shark attacks! So you’ll have to imagine the lady, who personally I believe was probably wearing something similar to these pineapplesque shoes, Anne.
Image Source: Getty / Kirstin Sinclair; Rochas shoes; Paris fashion week Fall 2015
Monday, 20 July 2015
Khaki Cookery Book
Compiled by our friend, Bill Dowling’s grandfather’s niece, Ella Dowling from “The Oaks”, to raise funds for the troops during World War I. Eastern Telegraph Print, Dungog NSW.
This book contains some advertisements for long gone businesses that operated in Dungog such as “V.R. Watt Dungog’s Live Jeweller” and “U R Next! E.P. Hutton, Hairdresser and Tobacconist”, plus recipes that include the classic “Australian soup” with the main ingredient being kangaroo tail, “Picnic Pie” which includes 2 sheep’s heads in the ingredients, “Dardanelles Pudding” and “Retrenchment Cake”.
Pineapple Custard, Contributed by Mrs J Lean
Make a custard of 1 quart of milk, 2/3 cup sugar and 4 eggs; heat the milk to boiling in a double saucepan; then add the eggs and sugar, beaten together. Stir well, and when done, set aside to cool. Have a nice, ripe pineapple picked to pieces with a fork, and sprinkled with sugar. Just before serving the custard, stir in the pineapple.
I couldn’t serve custard without pudding! So I choose
Golden Pudding, Contributed by Mrs Luscombe
2 tblspn sugar, 2 tblspn butter, beat together well, add 1 egg, beat again. Add ½ cup milk, then stir in 1 cup flour in which 1 tspn of baking powder has been mixed. Butter a mould, put in 2 tblspn golden syrup, pour mixture into the syrup, cover with buttered paper, and steam 1 ½ hours.
And in keeping with the theme of Empire this cloth was crocheted by my grandmother, Mabel May Bridge, Anne.
Wednesday, 15 July 2015
The Liberated Cook by the Reluctant Housewife, to aid research into Muscular Dystrophy NSW Date?
Pineapple Stuffed Onions
Peel the onions and remove a small slice off the root end. Slice about 1cm from the top of each onion. Place in dish with sufficient boiling salted water to cover and cook for 25-30 minutes or until onions are tender. Drain and cool slightly. Remove the centre sections of the onions, leaving sufficient flesh for them to retain their shape.
Fill the onions with heated crushed pineapple and place in a buttered oven proof dish, in a moderate oven for 10-15 minutes.
You will need – 6 medium onions; 1 X 470g tin crushed pineapple
Make up pineapple jelly, using the pineapple juice from the can and extra water. Use ice-cubes to get jelly to set quickly, if desired. When jelly is almost set fold in the rest of the ingredients.
Serve with sour cream on a bed of lettuce.
You will need – 1 packet pineapple jelly; small tin pineapple pieces; 1 apple (large) chopped in cubes; ¼ cup chopped celery; ¼ cup chopped walnuts.
Chill evaporated milk. Bring crushed pineapple to the boil and add lemon jelly. Stir until dissolved. Mix in sugar and extra water – cool until almost set. Whip evaporated milk until thick and mix with the pineapple mixture. Put in fridge until set – about 2 hours.
You will need – 1 X 185g tin evaporated milk; 1 tin crushed pineapple plus ½ cup water; 1 packet lemon jelly; 2 tblspn sugar; 1 tblspn lemon juice.
Sunday, 12 July 2015
Craig's Royal Hotel opened in my great grandmother's home town, Ballarat Victoria, in 1853 during the Gold Rush. It has hosted many celebrities such as Dame Nellie Melba, Mark Twain, members of the royal family and my friends Greg and Phyl who sent us this photo of the fabulous decor.
Who thinks of these things?
And now for something ridiculous.
Nothing to do with pineapples at all, but, I just had to include this wacky little Golden Book that I found in my collection of children's storybooks, Anne
Who thinks of these things?