Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Liberated Cook by the Reluctant Housewife to aid research into Muscular
A moist cake with canned pineapple.
1 cup sugar; 500g can crushed pineapple; 500g mixed fruit;
1 tspn bicarbonate soda; 1 tspn mixed spice; 125g butter or margarine; 1 cup
plain flour; 1 cup self-raising flour; 2 eggs
Place sugar, whole contents of can of pineapple, chopped
mixed fruit, bicarbonate soda, spice and butter in saucepan. Bring to the boil
and boil 3 minutes. Remove from heat and cool completely.
Sift flours together. Mix into cold fruits mixture with
well-beaten eggs. Place mixture in greased and lined 20cm tin. Bake in a
moderate oven 180°C for approximately 1 ½ hours, reduce heat to 150°C and bake
further 20-30 minutes or until skewer comes out clean. Cool in tin.
Circle Tropical Recipe Book, Queensland 2nd Edition 1970s
2 cups S. R. flour; ¼ teaspoon nutmeg or cinnamon or grated
rind of 1 orange; ¼ cup sugar; ½ tsp salt; 1 beaten egg; ¾ cup milk; 1/3 cup
melted butter; 1 X 450g can Crushed Pineapple (drained
Sift dry ingredients into bowl. Combine egg, milk and
butter. Add to flour all at once and stir quickly until dry ingredients are
just moistened. Lightly stir in pineapple. Fill greased muffin or patty tin 2/3
full. Bake in 200°C over for about 25 minutes or till golden. Serve warm with
Ingredients: 1 1/2 oz swiss chard; 3 oz kumquats; 1 orange
– peeled; 4 oz pineapple; 1 tbsp chia seeds; 1 cup coconut water
“Small citrus fruits that resemble tiny, oblong oranges,
kumquats have a delightfully sweet/tart taste, and are completely edible (which
means you don’t need to peel them). They’re also bursting with vitamin C and
fiber. Pineapple and an orange are full of vitamin C as well, making this sweet
drink a magic elixir for both your immune system and complexion. Add in some
chia seeds for healthy fat, fiber and protein, and swiss chard for a load of
nutrients (vitamins K, A, C and magnesium), and you’ve got the perfect high
fiber, low fat snack to sip on the day after a big Thanksgiving meal.”
Step 1 In a small saucepan of boiling
water, blanch the kumquats for 1 minute. Drain and repeat 3 times. Halve each
kumquat and squeeze out any juice; discard the pulp and seeds. Finely dice the
Step 2 In the same saucepan, combine the
diced kumquats with the pineapple, lemon juice, brown sugar, orange juice,
kumquat juice and Madeira and bring to a boil. Simmer the chutney over moderate
heat, stirring occasionally, until thickened, about 8 minutes.
chutney can be refrigerated for up to 1 week.
Serve With:Pork or
veal chops, duck breasts, cold leftover roasts, cheese plates, country terrines.
Kumquat and Ginger Crisp with Coconut Topping
Recipe from 'The Art and Soul of Baking' by Sur La Table with
Serves 6 to 8
"If you haven’t considered tropical fruit in a crisp, you’ve
got to try this combination of warm, sweet pineapple paired with tart kumquats
and spicy ginger, all under a crunchy coconut topping. It’s perfect for winter
and early spring, when tropical fruits and citrus are at their best and we
crave big bold flavors. And the apricot variation that follows is luscious on a
hot summer night. The brilliant yellow and orange filling looks like sunshine
spilling onto the plate. Think wide, sandy beaches, a hammock between two palm
trees, the soothing crash of the surf . . ." from the website
For the coconut topping:
1/2 cup plus 2 tablespoons (3 ounces) unbleached
all-purpose flour; 1 cup (3½ ounces) gently packed sweetened flaked coconut; 1/3
cup (1½ ounces) chopped unsalted macadamia nuts; 1/4 cup (2 ounces) firmly
packed light brown sugar; 1/4 cup (1¾ ounces) granulated sugar; Pinch of salt; 1
stick (4 ounces) cold unsalted butter, cut into ½-inch pieces
For the filling:
1 medium (about 3-1/2 pounds) ripe pineapple; 15 kumquats
(about 4 ounces); 1/4 cup (1 ounce) finely chopped candied ginger; 3
tablespoons (1-1/2 ounces) granulated sugar; 2 tablespoons unbleached
all-purpose flour; Coconut or vanilla ice cream, for serving
1 Preheat the oven to 350°F and position an oven rack in
2 Make the topping: Place the flour, coconut, nuts, brown
sugar, granulated sugar, and salt in the bowl of the stand mixer and blend on
low speed for 10 or 15 seconds. Add the cold butter pieces and continue to
blend on low for 3 to 4 minutes until the butter is cut into small pieces about
the size of peas.
3 Make the filling: Use a chef’s knife to slice the ends
off the pineapple so it stands solidly on your cutting board. Remove the skin
by slicing just under it from top to bottom. Remove any remaining “eyes” with
the tip of your knife. Use a pineapple slicer to core the pineapple and quarter
it lengthwise. Alternatively, use the chef’s knife to slice the pineapple into
quarters lengthwise and make an angled lengthwise cut along each quarter to
remove the core. Cut each quarter lengthwise in half or thirds, depending on
the size of the pineapple, then crosswise into 1-inch pieces. Transfer to the
4 Rub off and discard the tiny, hard stem piece on the end
of each kumquat (some may not have this). Use a paring knife to cut each fruit
in half crosswise, then use the tip of your knife to pick out any seeds. Cut
each half in two, then add to the bowl with the pineapple.
5 Chop the candied ginger, if necessary, into rice-size
pieces (you can leave them larger if you like big chunks). Add the ginger,
granulated sugar, and flour to the fruit and toss well with the spatula. Scrape
into the baking dish and spread in an even layer. Sprinkle the topping in an
even layer over the fruit.
6 Bake and serve the crisp: You may want to place a baking
sheet or a piece of foil under the crisp to catch any juices that may bubble
over. Bake for 45 to 55 minutes, until the topping is golden brown and the
fruit juices are bubbling and thickened. Serve warm or at room temperature with
coconut or vanilla ice cream.
Storing: Keep any leftovers in the refrigerator, covered with
plastic wrap, for 2 to 3 days. Reheat, covered loosely with foil, in a 350°F
oven for 10 to 15 minutes, until warmed through.
"Ag-a-doo-doo-doo, push pineapple, shake the tree Aga-doo-doo-doo, push pineapple, grind coffee"
ABC Radio Newcastle recently drew my attention to this little gem:
According to https://en.wikipedia.org/wiki/Agadoo
“Agadoo is a novelty song recorded by the
band Black Lace in 1984.
origins date back to 1971, when Michel Delancray and Mya Symille recorded it as
‘Agadou’ in French. It had been written based on a tune that had apparently
come from Morocco.
Lace group was made up during its heyday by the duo of performers Dene Michael
and Alan Barton. One of the early versions of the song became popular in a
Derby nightclub called Gossips, with the bar staff making a novelty dance; when
Black Lace performed at the club in 1981, they learnt the dance and recorded
their own version, which was the first version in English.
Agadoo peaked at number two in the UK
Singles Chart, and spent 30 weeks in the top 75. It went on to become the
eighth best-selling single of 1984 in the UK, despite being banned on BBC Radio
1 because it ‘was not credible’.
In a survey
for dotmusic in 2000, respondents voted Agadoo
as the fourth most annoying song of all time. In a poll for Q magazine in 2003,
a panel of music writers voted Agadoo
as the worst song of all time, saying: ‘It sounded like the school disco you
were forced to attend, your middle-aged relatives forming a conga at a wedding
party, a travelling DJ act based in Wolverhampton, every party cliche you ever
also described it as ‘magnificently dreadful’.”
that’s all enough for me to want to learn the dance and join in!! Anne
“This pineapple tart makes for an easy but impressive
pudding. It's best to buy a peeled whole section of pineapple for this recipe.”
Ingredients: 350 g shortcrust pastry; 110 g butter, soft;
110 g golden caster sugar; 2 eggs; 150 g almond meal; 25 g plain flour; ½ tsp
baking powder; 1 lemon, zested; fresh pineapple cut into 5-6 thin rings, well
drained on kitchen paper; 5- 6 maraschino cherries
Heat the oven to 200C/fan 180C. Roll out the pastry on a
floured work surface and use it to line a 22cm loose-based tart tin. Line with
baking paper and baking beans. Bake for 15 minutes, then take out the paper and
beans and cook for another 2 minutes to dry the pastry out. Turn the oven down
to 190C/fan 170C.
Beat the butter with the sugar, then beat in the eggs,
almonds, flour, baking powder and lemon zest. Scoop this mixture into the tart
case and level the top. Add the pineapple rings.
Bake for 30-35 minutes or until the mixture around the
pineapple is puffed and golden. Put a cherry onto the centre of each pineapple
ring while the tart is still warm.
Marvellous Mince: The Australian Way, Allyson Gofton and Ann Boardman 1993
Quick Chow Mein
I thought this looked like a very Australian take on a Chinese dish but the book says
“Chow Mein hails from the gold mines of the USA, where it was prepared by Chinese gold miners using locally available ingredients. This is an ultra-quick version.”
1 onion; 2 stalks celery; ¼ large cabbage; 1 tblsp oil; 500g minced beef; ¼ cup short grain rice; 2 tsp prepared curry powder; 32g packet chicken noodle soup; 227g can pineapple pieces in juice or syrup; 2 cups water; 1 cup chopped green beans (fresh or frozen)
I made some adjustments to the recipe in keeping with the spirit of Chow Mein and availability of ingredients by using brown rice, leaving out the chicken noodle soup, using fresh chopped pineapple and adding some chopped chilli as we grow them and love them! Anne
1. Peel and chop the onion (not too finely)
2. Trim and finely slice the celery and cabbage
3. Heat the oil in a frying pan, add the onion and cook for about 3 minutes. Add the mince and brown, breaking it up with a fork as it cooks
4. Add the curry powder, chicken noodle soup, celery, pineapple pieces and juice or syrup, and water
5. Add the cabbage and beans and cook for a further 5 minutes. Serve over fluffy rice
“The healthy taste of summer, these tasty little balls are
quick and easy to make. A great mid morning or post work out snack and the kids
love them too! And they are wheat free, dairy free and nut free!” Katrina Butterworth
1 cup fresh pineapple chopped; ¼ cup sunflower seeds; 1 cup
oats; 1 cup dates, pitted; 1 1/2 cups coconut desiccated
Soak the sunflower seeds in water for 4 hours and drain
In a high speed blender combine all the ingredients
including 1/2 cup desiccated coconut, the other cup is to toss the balls in at
the end. Blend on high speed until all ingredients are well combined.
In the palm of your hand roll into small balls and a medium
bowl put the remaining 1 cup of desiccated coconut. Lightly toss the balls in
Taste, eat, enjoy!!
“As these balls have fresh ingredients in them they will
only last for about 3-5 days in the refrigerator. Unless the kids or your
husband finds them first!”