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Tuesday, 26 April 2016

Asparagus with Pineapple and Mozzarella

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney

Asparagus with Pineapple and Mozzarella
2 bunches asparagus, trimmed; 2 tblspn water; 440g can Golden Circle Pineapple Slims, drained; 1 cup grated mozzarella cheese; ¼ cup chopped basil; 1 tblspn chopped sun-dried tomatoes; ¼ cup olive oil; 1 tblspn balsamic vinegar; 1 clove garlic, crushed
1. Place asparagus in a microwave-safe dish with water. Cover with plastic wrap. Cook on HIGH (100%) power for 2 to 3 minutes or until just tender
2. Halve asparagus spears. Combine with Golden Circle Pineapple Slims. Arrange on heat-resistant serving plates.
3. Sprinkle with combined cheese, basil and tomatoes. Grill until cheese melts.
4. While hot, drizzle with combined oil, vinegar and garlic. Serve with toasted French bread slices.
Note: Alternately cook asparagus in a frying pan of simmering water for about 4 to 5 minutes or until just tender
Serves 4
 

Thursday, 21 April 2016

Toni Lamond cooking with pineapple

Toni Lamond's Cooking When You're Broke, 1976 Melbourne


 
Popular Pud: Pineapple Tart
1 large tin crushed pineapple; 2 dstspn custard powder; 1 tblspn sugar; 2 eggs; chopped walnuts; 2 tblspn icing sugar for meringue; pastry
Method: Make pastry case. Cook until brown and crisp.
Filling: Place pineapple, custard powder, sugar in saucepan on a low heat. Separate eggs, add yolks to mixture. Put whites aside. Cook mixture until a bit thickened. Add walnuts at last minute. Pile mixture into pastry case. Beat egg whites until standing up in peaks. Add icing sugar, slowly. Pop on top of tart. Brown in moderate oven about 15 minutes.
 
And here is Toni Lamond in 1963 singing a medley.
 
 

Thursday, 14 April 2016

Pineapple and Pecan Nuts

Country Kitchen Cookbook: A feast of creative homestyle recipes with nutritious high-fibre oats, Quaker Oats, Family Circle Companion Series, Sydney date?

 
Pineapple-Pecan Loaves

250g butter or margarine; 1 cup CSR brown sugar, firmly packed; 3 large eggs, beaten; 1 tspn vanilla essence; 1 cup desiccated coconut; 1 cup QUAKER quick oats or instant porridge; 2 X 400g cans crushed pineapple, undrained; 3 ½ cups self-raising flour; ¼ tspn salt (optional); 1 cup chopped pecan nuts
1. Beat butter and sugar to a cream; gradually add the eggs and vanilla, beating well.
2. Stir the coconut, oats and undrained pineapple through (the mixture will 'curdle' or separate). Sift flour and salt over the top and add half the pecan nuts.
3. Beat mixture lightly but thoroughly and spoon into 2 lined and well-greased loaf cake pans. Scatter remaining pecans over the top. Bake, side by side, in a moderate oven, reversing the pans once or twice for 55 to 60 minutes.
4. Allow to stand for 7 to 10 minutes in the pans before turning onto a rack to cool.
Note: If the particular brand of crushed pineapple contains excessive liquid, drain lightly before use or add a little extra flour.
Makes 2 loaves.


 
        This cute paper pineapple cocktail stick was souvenired by Ann at her niece, Sofie and Joe's wedding party at Bundanoon.

Sunday, 10 April 2016

Music amongst the pneapples



Saturday 28 May 11am-10.30pm

Opposite the Big Pineapple, 76 Nambour Connection Road, Woombye Queensland (Sunshine Coast)

Thursday, 7 April 2016

Pineapple and Rhubarb Crumble

Keeping Cool Cookbook, Susan Lloyd 1973 Australian Universities Press


Pineapple Crumble
Serves 6; 50 minutes cooking time
470g can crushed pineapple; 2 cups chopped rhubarb; 1 tblspn lemon juice
2 tblspn plain flour; 1 egg; ¾ cup sugar
Topping: ½ cup plain flour; ½ cup self-raising flour; ½ cup sugar; 90g butter
Drain pineapple and combine with rhubarb and lemon juice in an ovenproof dish. Beat egg, add sugar and flour and spoon mixture over pineapple mixture.
Rub butter into combined topping ingredients until crumbly and sprinkle evenly over pineapple mixture. Bake in a moderate oven for 45 minutes, cool and serve with cream.

Thursday, 31 March 2016

A Classic Pineapple Fruitcake

Classic Australian Cakes: From Lamingtons to Swiss Rolls by Alice May,1993 Sydney
 
Classic Cakes is a tribute to the great home-cooking of our mothers and grandmothers. The kitchen was once the only place to be. There was always the smell of freshly baked cakes in the air.”
Boiled Crushed Pineapple Cake
325g plain flour; 2 level tspn baking powder; ¼ tspn bicarbonate of soda; 150g butter; 225g sugar; 1 X 425g can crushed pineapple; 450g mixed fruit (currants, sultanas (golden raisins), raisins); 2 eggs, beaten; ¼ tspn mixed spice; 1 small dstspn apple cider vinegar
Preheat oven to 180ºC. Generously grease a 23cm springform pan with butter and line with baking parchment. Sift the flour, bicarbonate of soda and baking powder together.
Combine the butter, sugar, pineapple, and mixed fruit in a saucepan. Bring to the boil, stirring well, then simmer for 3 minutes. Cool.
Beat the eggs until light and lemon coloured and add them gradually to the cooled mixture. Add the sifted flour, mixed spice and vinegar, mixing well. Pour into the prepared pan and bake for between 1 and 2 hours or until the cake has shrunk slightly away from the sides of the pan.

 
Great camping tucker.

 
This woman seems genuinely pleased with the results from her Sunbeam Mixmaster but I'd love to know what the woman with the new refrigerator is really thinking !!!
 
Pleased to see hubby peeling the potatoes and sonny helping out with the dishes here!
 

Tuesday, 29 March 2016

Pineapples go camping!

Friends have been meeting each Easter at Wyangala Dam NSW for about 40 years. It was wonderful to join them there and enjoy a new generation of happy campers and budding waterskiers amongst the experts! Anne.

 
Pretty by day, even prettier by night.

 
Thanks for the beautiful solar lights Ann!

The Caribbean Night (pineapples !!!!!) provided a great excuse for tropical
costumes, food and decorations!

 
Handsome Pineapple Prince Archer.

 
"Aloha Lily" with Sam and Mum, Michelle.

 
Emily with her Poppy and a flamingo friend!



 Thanks for the lovely candle Kylie!

 
Rob and Ella grilled delicious pineapple wedges brushed with melted
butter and brown sugar

 
which were enjoyed by Peter and Melissa, and everyone else of course!



Anne, Mark and Jill - enthusiastic theme participants as always!
 

Sadly I didn't get a photograph of Jill's Cucumber and Pineapple Salad from

Whether it’s for a BBQ, taco, burger or chilli con carne, our Cucumber and Pineapple Salad will pep up your meal with a balance of sweet, salty and spicy flavours.”
 
Serves: Four Time: 15 minutes
 
Ingredients:
1/4 cup white vinegar; 2 tablespoons sugar; 1/4 teaspoon salt; 1 large cucumber, peeled and chopped; 1 1/2 cup diced pineapple; 1 red chilli, minced; 1/2 red onion finely chopped; finely chopped parsley to garnish
 
Method:
In a small bowl, mix the vinegar, sugar and salt. Stir until the sugar and salt dissolves.
In another bowl, mix the cucumber, pineapple, onion and chilli, and then pour over the dressing. Toss to coat and garnish with parsley. Serve with grilled or barbequed meats, or enjoy as a salsa with tacos or chilli con carne.

Cassie's chocolate eggs filled with Baileys Irish Cream were pretty special!

 
In case you're wondering what Ky's doing - he's riding the boat wake on a surf board!