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Monday, 20 April 2015

A week of pineapple curiosities, Monday


Thanks to Vicki for the photo of this magnificent (fit for a Princess) chair (throne) spotted at Woolloongabba Antique Centre in Brisbane.

Wednesday, 15 April 2015

Bananas and Pineapples Unite!

Artist, Stephan Brusche, from Rotterdam, Netherlands, has issued a challenge – get creative with a banana!




So, depending on what time zone you live in there still may be time to get fruitdoodling and participate in this inventive competition!!!

Here are some of my favourites of Stephan’s fabulous banana creations!







And here’s my speedily constructed but heartfelt contribution to the world of banana celebrities “The Banana who wanted to be a Pineapple Princess”! Anne.


Monday, 13 April 2015

Jesse's fruit salad in a pineapple shell

Kids Around the World: Cook! The best foods and recipes from many lands, by Arlette N. Braman, illustrations by Jo-Ellen Bosson, 2000 USA
Tropical Fruit Bowl: South Pacific Islands



“Here’s how to make your own South Pacific fruit bowl.”

Here’s what you need:                                                                                            
Servings : 4
                                                                                                                
Recipe requires adult help.

Ingredients: 2 kiwis; 10 large strawberries; 1 pineapple; 1 orange; 1 papaya; 25 grapes; flaked coconut

Equipment: knife; cutting board; medium-sized bowl; mixing spoon

Here’s what you do:

1. Cut the skins off the kiwis. Cut the kiwis into slices and place them in the bowl. Rinse the strawberries, cut off the green tops, cut the berries into big pieces, and place them in the bowl with the kiwis.

2. Ask an adult to cut the pineapple in half lengthwise. Have the adult cut the fruit out of the shell. Cut the fruit into chunks and place them in the bowl. Save the pineapple shells to use as serving bowls.

3. Peel the orange and then cut the fruit into chunks and place them in the bowl with the other fruits.

4. Cut the papaya in half and scoop out the seeds. Cut the halves into a few long slices, then peel off the skin. Cut the fruit into chunks and place them in the bowl.

5. Rinse the grapes and place them in the bowl. Use the spoon to mix the cut-up fruit together. Then divide the fruit between the two pineapple shells. Sprinkle on some flaked coconut. Though there are only two pineapple shells, this dish easily serves 4.





Top job Jesse! 

Wednesday, 8 April 2015

Friends and pineapples

A wonderful night with good friends starting with pineapple cocktails and ending with pineapple cheesecake (with a lovely dinner in between) subtly lit by a pineapple candle created by Donna.  Thanks Griffiths family! Anne.


Pineapple Breeze Cocktail 

Ice; 44ml Malibu Rum; 15mls Sprite lemonade; ¼ cup pineapple juice; ¼ cup orange juice.
Stir.

Pineapple Mocktail 

118ml pineapple juice; 1/4 cup mint leaves; 30ml coconut cream; ½ cup crushed ice

A Piece of (Cheese) Cake! Luscious cheesecakes by Cookery Editor Jan Oldham, Woman’s Day/Woman’s World 1981


“They’re not hard to make – just impossible to resist!”

Pineapple Icebox Cheesecake

“A refrigerator cheesecake with a smooth, creamy texture and a tangy flavour.”
Serves 8

Crumb crust: 1 ¾ cups crushed plain sweet biscuits; 3 tblspns butter or margarine, melted; 1 tspn cinnamon

Filling: 2 tblspn gelatin; 1 cup hot water; 3 egg yolks; ½ cup sugar; 500g cream cheese; grated rind and juice of 1 lemon; 1 medium can crushed pineapple; 4 egg whites; 1 cup cream

To decorate: wedges of canned pineapple

Lightly grease a 20cm springform pan with butter or margarine. Tip the biscuits crumbs into a bowl, add the melted butter or margarine and cinnamon and mix till well combined.

Tip crumb mixture into the prepared pan. Press evenly and firmly over the base of the pan using a spoon and a flat-bottomed glass. Chill in the fridge while you make the filling.

Filling: Sprinkle gelatin over ½ cup hot water and stir till dissolved. Mix together egg yolks, sugar and remaining hot water. Stir over simmering water until lightly thickened, about 3 minutes. Add the gelatin mixture and stir till thoroughly combined.

Beat the cream cheese till smooth. Gradually add the egg yolk mixture and lemon rind and juice. Drain pineapple well and fold into the cheese mixture.
Whisk the egg whites till they just form stiff peaks. Whisk cream till thickened. Fold through the cheese mixture, then add the egg whites and fold through the mixture. Pour the filling into the prepared pan. Place in the fridge till set.

Decorate with wedges of pineapple and serve.



Friday, 3 April 2015

Pineapple Bread Pudding

The Joy of Cooking by Irma S. Rombauer  1946 Edition USA  Illustrations by Marion Rombauer Becker


Pineapple Bread Pudding  

5 servings. 

Cook and stir for 2 minutes: 1 ½ cups soft breadcrumbs; 1 cup milk. Cool these ingredients slightly.

Beat in: 1 egg yolk; 2 tblsp soft butter; 1 tblsp brandy or 1 tsp vanilla; ¼ cup blanched, shredded almonds or raisins; ½ cup sugar; ½ tsp cinnamon; ¼ tsp ginger or cloves; a grating of nutmeg; 1 ½ tsp grated lemon rind.

Add: 1 cup crushed, drained pineapple; 1 ½ tblsp lemon juice.

Whip until stiff: 1 egg white; 1/8 tsp salt.


Fold it lightly into the other ingredients. Place the pudding in a greased baking dish. Bake it in a moderate oven 190°C for about 35 minutes. 

Serve it with: Cream or some kind of hard sauce, foamy sauce, etc.


Pineapple teacake

Australian Women’s Weekly Cookbook Sydney 1970, Ellen Sinclair Food Editor


Pineapple Teacake

1 ½ cups self-raising flour; ½ cup sugar; pinch salt; 1 egg; ½ cup milk; 100g butter; 1/3 cup honey; 425g can crushed pineapple; ¼ cup coconut

Drain pineapple (the juice is not needed for this recipe). Melt 50g butter and allow it to cool.

Sift flour and salt, add sugar. Combine neaten egg, milk and melted butter, add to dry ingredients; mix well. 

Pour into a greased 20cm round cake tin, spread pineapple over the batter. Cream remaining butter and honey well, spoon over pineapple; sprinkle with coconut. Bake in moderately hot oven 35 to 40 minutes.


When cool, sprinkle top with sifted icing sugar.