Tuesday, 22 April 2014

Pineapple and Fig Jam

Day to Day Cookery for Home Craft Students
Compiled by I. M. Downes Australia 2nd Edition

Fig and Pineapple Jam
1 kg figs; 1 cup grated pineapple; 1 kg sugar; 120ml water

1. Cook pineapple in a covered saucepan until tender.
2. Add prepared figs and soften a little.
3. Add sugar and water and stir until dissolved.
4. Boil until thick and clear.
5. Bottle and seal.

Wednesday, 16 April 2014

Pineapple Bake for Easter

The Silver Palate Good Times Cookbook by Julee Rosso and Shiela Lukins,  USA 1984/85

Pineapple Bake   
“This is a very moist and delicious bread pudding – a lovely addition to an Easter menu.”
8 thick slices day-old bread, cut into 1-inch cubes; 2 cups drained crushed unsweetened pineapple; ½ cup (1 stick) unsalted butter, melted; ¾ cup packed brown sugar; 4 eggs, beaten
1. Preheat oven to 350°F. Grease a 1 ½-quart baking dish.
2. Combine the bread and pineapple and place in the prepared baking dish.
3. Mix the butter, sugar, and eggs and pour over the bread mixture.
4. Bake until puffed and golden, about 40 minutes. Serve immediately.
6 portions.

Kylie in Perth, who must be a first class Googler, discovered these festive season pineapple creations by DIY Kelly in Los Angeles. Walnut pineapples for Thanksgiving and boiled egg pineapples for Easter. Kelly is the mistress of her glue gun. Great holiday activities! Anne.

Thursday, 10 April 2014

Pineapple Beauty and the Beast !

Beautiful Ella in some lovely earrings found by Colleen and Les, Anne.

In this video Journalist, Richard Noone, bravely seeks to achieve a 1953 Better Homes and Gardens New Cookbook taste zenith with a combination of liverwurst, mayonnaise, Worcestershire sauce, lemon juice, gelatine, pineapple-flavoured icing and stuffed olives!
Can you imagine?
Well worth a look! Thanks for the tip off Vicki I wouldn't want to have missed this!

Sunday, 6 April 2014

Pineapple and Beef Tropicana

Another recipe from one of my favourite blogs, Unusual Coleslaw,


Beef Tropicana
Source: contributed by G. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.39.

1 Kg. minced steak
1 egg                                                                              
1 packet pea and ham soup
1 large tin pineapple pieces.

Method: Mix together mince, soup, egg and fry lightly. Place in casserole and cover with pineapple pieces. With juice of pineapple make up to 4 cups with water and add 2 tablespoons soya sauce. Boil and thicken with cornflour, pour over rissoles and cover with lid. Cook for 45 minutes in moderate oven.


Good cold weather tucker!

Wednesday, 2 April 2014

Ladies who lunch on pineapple!

Ladies Who Lunch:  Easy, elegant recipes for brunch, lunch or dinner by Ann Reed and Marilyn Pfaltz 1972  USA

Pineapple Ham Loaf & Fluffy Mustard Sauce
¼ cup light brown sugar, packed; 1-1 ¼ cups pineapple chunks, drained; cloves; 2 eggs, beaten; 1 can (300ml) cream of mushroom soup; ¼ cup ketchup; ¼ cup water; 450g ground cooked ham; 450g ground veal; 1 cup dry breadcrumbs; ½ tsp salt; pepper to taste; 1 onion, minced; 3 tblsp minced green pepper
Preheat oven to 180°C.
Grease a 23cm x 12cm loaf pan & sprinkle pan with the brown sugar. Stick pineapple chunks with clove & place, clove side down, to cover the bottom of the pan. Combine eggs, soup, ketchup & water. Thoroughly mix remaining ingredients. Pack on top of pineapple in pan. Bake for about 1 hr. remove from oven & invert on serving platter. May be served hot or cold with Fluffy Mustard Sauce.
Serves 8 - 10.

Fluffy Mustard Sauce
1 tblsp sugar; 3 tblsp prepared mustard; 2 tblsp vinegar; 1 tblsp water; 33/4 tsp salt; 2 egg yolks, slightly beaten; 1 tblsp butter, melted; 2-3 tsp horseradish; ½ cup heavy cream, whipped
Add sugar, prepared mustard, vinegar, water & salt to the beaten egg yolks. Cook over hot water, not boiling, & stir until thickened. Stir in butter & horseradish. Remove from heat & cool thoroughly. Fold in whipped cream. Serve at room temperature. Yield: 1 ¼ cups.

As those were seriously dull photos here's an inventive keyring given to me by Larna, to lighten things up! Anne.

Friday, 28 March 2014

Pineapple Cream Flan

Look'n Cook: A complete cook’s encyclopaedia with step-by-step guides to creative cooking in 60 weekly parts, London 1978

Look ‘n Cook No 17
Pineapple Cream Flan     
225g sweet shortcrust (pie crust)For the filling: 100g (1 cup) canned pineapple, drained & chopped; 100g (1/2 cup) castor sugar; juice and grated rind 1 lemon; 25g (1 ¼ tblspn) gelatine; 50 ml (1/2 cup) hot water; 3 egg whites; 25g (1 tblspn) castor sugar; 150ml (5/8 cup) double (heavy) creamFor the praline: 50g (1/4 cup) castor sugar; 50g (1/4 cup) almonds
1 Roll out the pastry 5mm thick & line a flan case with it. Prick well with a fork. 
2 Preheat the oven to 200° C
3 Bake the flan blind for 20 minutes, then cool. 
4 To make the filling, put the pineapple, sugar and lemon in a saucepan, and bring to the boil. Simmer for 5 minutes. Pour on to the beaten egg yolks & stir.           
5 Dissolve the gelatine in the hot water, and add to the mixture. Cool.                                                            
6 Beat the egg whites until stiff. Add the castor sugar and beat again. Gently fold into the pineapple mixture.                                                                                                                                                                              
7 Finally whip the double cream and fold most of it into the mixture.                                                                              
8 When chilled, but not set, pour into the flan case. Chill.                                                                                      
9 To make the praline, melt the sugar in a saucepan over a gentle heat and add the almonds. Stir with a metal spoon until dark brown. Pour on to an oiled tin and cool a little. Crush with a rolling pin.      
10 decorate the flan with the remaining whipped cream and sprinkle with the crushed praline. Chill & serve.                                                                                                                                                                    Serves 8.
The flan in the magazine.
The flan in my kitchen.

Friday, 21 March 2014

Pineapple + Great Barrier Reef = Queensland

 By guest Eco Reporter, Jane:

This story of our beautiful and unique Great Barrier Reef was initially inspired by Ruby Borrowdale’s Coral Reef Pie recipe in the ‘Golden Circle Tropical Pineapple Recipe Book’. The Coral Reef Pie symbolises the largest coral reef system in the world!

Australians created the Great Barrier Marine Park, GBR Marine Protection Authority to protect it. BUT, a recent IPPC report says it could be functionally extinct by 2030.

What threatens our reef???
I. The greatest damage to the Reef is being caused by climate change, through coral bleaching and ocean acidification.

2. Sediment, nutrient and pesticide pollution from catchment runoff kills off reef life.

3. Sediments provide increased food for the formidable coral destroyer, the Crown of Thorns Starfish.
4. Overfishing.          

5. Industrialisation: the dredging and dumping of millions of tonnes of seabed and rock on the reef; increased shipping between the narrow straights of the coral; a greater number of ports, including the development of the largest coal port in the world at Abbott Point.

6. 4 Bombs: in 2013 the US & Australia, during military exercises, dropped 4 bombs on the reef, because the place they usually dropped them was not available.

7. Unchecked Polluters: since 2009 Queensland Nickel, owned by Clive Palmer, released hundreds of tonnes of toxic waste water on to the reef. Under threat of a $6.4 billion compensation claim by Qld Nickel, the GBRMPA did nothing but advise the company to devise a waste management plan.

If you are interested in finding out how to help protect this important ecosystem check out these websites:


And if you'd like to recreate some of Jane and Anne’s  “delicious” props in these photos the Coral Reef Pie featured on the Pineapple Princesses blog on 2 October 2012.

Coral Reef Pie.

Pie filling: 440g can Golden Circle Crushed Pineapple, 2 tblspns cornflour, 2 egg yolks, 1 tblspn butter, 1 baked 20cm pastry shell.

Heat pineapple and syrup in saucepan. Blend cornflour in ¼ cup cold water, stir into hot pineapple mixture and bring to boil. Remove from stove, stir in beaten egg yolks and butter. Turn into pastry shell, top with pink coral macaroon, bake in slow oven 180°C about 30 minutes or until topping is firm.

Coral Macaroon Topping: 2 egg whites, ½ cup castor sugar, 1 cup desiccated coconut, pinch salt, pink food colouring. Beat egg whites with salt until frothy. Gradually beat in sugar, beating until meringue is firm. Add few drops pink food colouring, then the coconut. Flavour to taste.
There was also jelly, honey, chocolate, meringue, berries, cream and, the Pineapple Cream Tarts appeared in ‘Good Housekeeping’s Picture Cake Making’, Australia in the 1950s.

Pineapple Cream Tarts

Shortcrust pastry; 3 tblsp cream; 1 tblsp chopped pineapple; 2 tsp chopped glacé cherries; glacé icing made with icing sugar and pineapple juice; yellow colouring

Line some patty tins with the thinly rolled pastry and bake blind. Whip the cream, stir in the well drained pineapple and glacé cherries, and put a little of the mixture into the cold, cooked pastry cases, smoothing the service evenly. Mix a little sieved icing sugar with the pineapple juice and a drop of yellow colouring, and spread this icing carefully over filling, covering it completely.

The ideal treat for your Earth Hour get together on 29th March! Anne.