Wednesday, 18 January 2017
Thanks for the link to this recipe Jill H, it was delicious with a dollop of homemade yoghurt, Anne
Coconut tapioca with mango, pineapple and passionfruit
"A tapioca recipe to win over the haters! This fresh, creamy favourite is the perfect lightweight dessert."
150g small pearl tapioca; 500ml water;1 vanilla pod; 250ml coconut cream; 200g sugar; 2 eggs; 2 mangoes, peeled and chopped; 40m pineapple juice; 1 tbsp passionfruit pulp
1.In a saucepan combine the tapioca, water and vanilla pod and let it simmer over a low heat, stirring occasionally, until the tapioca is tender and translucent and the water has been absorbed.
2.Remove from the heat and stir in the coconut cream. Set aside and leave to cool down.
3.In a large bowl, whisk the sugar and eggs together. Gradually whisk in a third of the cooled tapioca mixture, then combine with the remaining mix.
4.Return the mixture to the saucepan and cook over a low heat for several minutes to allow the mixture to thicken. Remove the vanilla bean, scrape out the seeds and add to the mixture. Take off the heat and let it cool.
5.Mix the chopped mango with the pineapple juice and juice and the passionfruit pulp. Layer as desired with the cooled tapioca mixture and serve.
Can you spot the fake pineapple? No prizes for that I'm afraid!
The following two pineapples will be delicious!
Grown by Robyn's Dad at Redland Bay, Queensland
And Georgina in Dungog, NSW
Spotted for sale by Katrina, niece of a Pineapple Princess, and a Pom Pom Sister (yes, you may well ask ...) at Orange Grove Markets, Leichhardt Sydney
The website mentioned on the tag stuck on this delicious pineapple has beautiful recipes
- worth a look.
Tuesday, 17 January 2017
4 Ingredients 2, Over 400 Fast, Fabulous and Flavoursome Recipes Using 4 or Fewer Ingredients, Kim McCosker and Rachael Birmingham 2010 Australia
Lychee Pineapple Cocktail
‘A recipe from Julie Forato who says: “This recipe is a real winner – great for breakfast, brunch, lunch, or as a pre-dinner cocktail; with a shot of vodka!”'
5 lychees with half a cup of syrup (from tin); 15 mint leaves; 1/2 cup pineapple juice; 10 ice cubes
Place all ingredients into a blender, and blend together until the ice is completely crushed. Serve in a glass garnished with mint leaves.
Beautiful, very refreshing.
Thursday, 12 January 2017
The Australian Women’s Weekly presents . . . The Teenagers’ Cook Book from our Leila Howard Test Kitchen 1969
Party sweets: Neapolitan Cassata
The Ingredients: 2 litres vanilla ice-cream; 50g melted chocolate; 100g chocolate pieces; 100g slivered almonds; 100g chopped cherries; red food colouring; layer of sponge cake; ¼ cup fruit juice (orange, pineapple juice, etc.); 2 tspns strawberry essence; 1 tspn cinnamon
Step 1: Trim cake to fit top of 23cm X 12.5cm loaf pan. Place cake on wire rack with absorbent paper or a tray underneath. Combine cinnamon and fruit juice, spoon over cake. Allow to stand to absorb the juice while preparing ice-cream mixtures.
Step 2: Divide ice-cream in 3 bowls. Quickly stir chocolate and chocolate pieces into 1 bowl; stir red colouring, strawberry essence, and slivered almonds ino another bowl; cherries into remaining bowl. This gives the 3 flavours – chocolate, strawberry, vanilla.
Sep 3: Line 23cm X 12.5cm loaf pan with aluminium foil. Spread chocolate mixture over base, chill until firm. Then spread with strawberry mixture, chill until firm. Top with vanilla mixture; press cake firmly onto ice-cream. Freeze several hours, until firm; unmould.
Finished cassata is cut into slices to serve. It is bright, colourful, and a delightful party dessert. Or you can make it for the family at the weekend.
We'll let the pictures tell the story:
Thanks Gabi, it was delicious!!
Sunday, 8 January 2017
Thanks Krystal and Rose and Ky for the wonderful pineapple beach towel and floating drink holder and Lip Gloss Trio, woah all pineapple themed!!! Lucky me!!!
No prizes for guessing which leg belongs to who!!!
Thanks Jessica and James for these terrific slippers (and notebook) that travelled in your backpacks all the way from Portland USA to Australia via Central America. Love them!
Love this photo sent from Roma by my cousin Jenny and her daughter Jessica who is doing an Italian language course.
I'm sure the pineapple reminded them of summery days back home as they shiver in the European winter!!! Thanks for the picture - I can't help wondering if this particular pineapple was grown in Queensland!
And thanks for pointing me in the right direction (towards the pineapples) in Domayne Jorge!
Tuesday, 3 January 2017
Ann's friend Brad presented her with these two fabulous salt and pepper shaker sets this Christmas!
The Australian Women’s Weekly presents . . . Cakes for all occasions from our Leila Howard Test Kitchen 1971
Irish Rich Fruit Cake
“The famous fruit cake of Ireland is one of the best known of all fruit mixtures. Beautifully moist, it will keep for months.”
175g butter or substitute; ¾ cup castor sugar; 4 eggs; 1 2/3 cups plain flour; 350g raisins; 350g sultanas; 50g chopped walnuts; 50g glace cherries; 50g mixed peel; 50g prunes; 100g chopped dates; 50g crystallised pineapple; 1 dstspn grated lemon rind; ½ cooking apple; 2 tblspn lemon juice; 1 dstspn grated orange rind; 3 tblspn orange juice; 50g ground almonds; ½ tspn salt; ½ tspn ground nutmeg; ½ tspn cinnamon; ½ cup rum or whisky; caramel
Peel and chop apple finely; halve cherries. Mix all fruits in a large bowl. Add orange and lemon rind and juice. Put in large screwtop jar, and pour ¼ cup rum or whisky over. Screw cap securely in place, store for 3 weeks if possible. Reverse jar each day.
(Fruit can be used after 3 days, but the longer it is left the better the flavour.)
Cream butter and sugar until soft and white. Add eggs one by one, beating well after each addition. Sift together flour, spices, salt, and ground almonds. Fold into creamed mixture. Fold in prepared fruits. Fold in caramel mixture. Line deep 20cm cake tin, bringing paper 3cm above top of tin.
Pour mixture in and spread top level. Bake in slow oven 3 ½ hours or until skewer, comes out clean. Cool in tin on a wire rack, then pour remainder of rum over. Wrap in foil, store in an airtight tin.
Caramel: heat ¼ cup sugar and 150ml water over low heat until sugar dissolves. Bring to the boil, and boil until mixture darkens. Cool, use in cake as directed.
Saturday, 31 December 2016
Floating pineapples . . .
Mexican Cooking, including Latin American and Caribbean Recipes, Bay Books Round the World Cooking Library, recipe contributions by Susan Bensusan, New York 1977
Ensalada de Noche Buena - Christmas Salad
4 to 6 servings
1 cup diced cooked beets; 1 cup diced fresh pineapple; 1 cup diced apple; ½ cup mandarin oranges (canned; ½ cup diced bananas; ½ cup peeled and sliced guava; 2 tblspns lemon juice; 6 tblspns pomegranate seeds (optional); 1 cup light cream; sugar
Toss the beets and fruits together lightly in a glass bowl. Sprinkle wit lemon juice to prevent discolouring and decorate with pomegranate seeds. Serve with light cream and sugar.
Royal Flying Doctor Women’s Auxiliary Historical Cookbook, Boulder WA
Chocolate cake (one day old); almond essence; 1 cup cream; 50g chopped glace cherries; 2 large egg whites; 50g chopped glace pineapple; 3 tblspns icing sugar; extra whipped cream, cherries, pineapple; pink colouring; 1 tblspn rum
Method: Split chocolate cake to ½” thickness. Use a loaf tin, lined with foil. Beat cream until thick. Beat egg whites stiffly, add sugar, beat until dissolved. Divide into half. To one half add pink colouring, rum, cherries. To second half add almond essence, pineapple. Put alternate spoonfuls into prepared tin, spread evenly on top, cover with more cake and sprinkle with a little rum. Cover with foil, freeze until set. Turn out and spread all over with whipped cream. If liked decorate with cream, put through an icing pipe, decorate with cherries and pineapple. Freeze until set, wrap and keep frozen until required.
Ninety-nine Tempting Pineapple Treats made with Crushed and Grated Hawaiian Pineapple, 1925 Association of Hawaiian Pineapple Canners
Punches and Drinks: Pineapple Julep
Chop fresh mint leaves to make ¼ cup, add ½ cup powdered sugar and rub well together. Add 3 cups sirup drained from Crushed or Grated Hawaiiaan Pineapple, ¼ cup lime juice and 3 cups ice water. Allow to stand in a cold place at least 1 hour. Serve in glasses with a cube of ice in each and garnish with a sprig of mint.
Or you can wear it as a hat . . .