Wednesday, 1 July 2015

Gâteau d’Ananas

Cordon Bleu Desserts and Puddings, Rosemary Hume and Muriel Downes, illustrated by M. J. Mott Penguin Books 1975

Gâteau d’Ananas

Prepare a sponge and split into 2 slices. Fill with whipped, sweetened cream flavoured with Kirsch and about 2-3 tblspn diced pineapple.

Cover the top with overlapping slices of pineapple; brush with apricot glaze and decorate with diamonds of angelica.

Apricot Glaze: For use with all ‘yellow’ fruit (apple, gooseberry, bananas, grapes etc). Make a pound or so at a time, as this keeps well and can be used as wanted. Turn the apricot jam into a saucepan, adding the juice of ½ lemon and 4 tblspn water to every pound of jam. 

Bring slowly to the boil and simmer for 5 minutes. Strain and return to the pan. Boil for a further 5 minutes. Turn into a jam-jar for keeping. If for immediate use, continue to boil until thick, then brush thickly over the fruit.


Sunday, 28 June 2015

Children, storytelling and pineapples

Handa’s Surprise a beautiful book about a girl's eventful journey with a basket of fruit by Eileen Browne 1997 UK

One Lonely Seahorse an imaginative counting book by Saxton Freymann and Joost Elffers  2000 USA 

Little Pineapple: The little Hawaiian truck (who learns about sugar cane trains) by K. Joseph Hill, illustrations by Scott T, Lowe 2012 USA

The Cryptic Casebook of Coco Carlomagno and Alberta: The perplexing pineapple by Ursula Dubosarsky, with puzzles and illustrations by Terry Denton  2013 Australia

A funny story about the Chief of Police in Buenos Aires (who happens to be a guinea pig) and his cousin who solve a crime/puzzle which involves a pineapple shaped balloon!

Monday, 22 June 2015

Eggs in pineapple sauce

Ginger Up Your Cookery, Edited by Charles Seely, decorations by Kate Simunek, London 1977

Eggs in Pineapple Sauce

6 hard-boiled eggs; 4-6 portions boiled rice

Sauce: 2 onions, chopped; 1 tblspn oil; 350g tin pineapple cubes; 1 level tblspn cornflour; 2 tsp vinegar; 2 tomatoes, chopped; 1.4 tblspn ground ginger; salt and pepper to taste

Fry onions in oil till brown. Drain pineapple, reserving syrup. Blend cornflour with some of the syrup; break up pineapple cubes. Add cornflour paste, rest of syrup, pineapple and vinegar to onions, stirring as sauce thickens. Add tomatoes, ginger, salt and pepper. Simmer for 10 minutes. Place halved eggs on bed of rice, pour sauce over. Serves 4-6.

Saturday, 20 June 2015

Pineapple Hip

Vicki from Unusual Coleslaw http://unusualcoleslaw.blogspot.com.au/  recently drew our attention to this article:

“Before cooking was fashionable there were these books” on news.com.au in which Dr Blake Singley (cultural historian from the Australian National University and former chef) discusses some of the unique features of cookery books enjoyed by Australians past and present acknowledging the important part they play in our cultural heritage.

Maybe you have one or two on your kitchen shelf?

Thanks Vicki.

People send me the darndest things! Thanks for this photo from Tumblr Robyn!

Tuesday, 16 June 2015

Roald Dahl must have had a giant pineapple too

Roald Dahl’s Cookbook, Felicity and Roald Dahl, photographs by Jan Baldwin, Penguin Books 1991

Spiced Pear Jam with Pineapple (recipe of their friend Phoebe)

Makes 4-5 450g jars
1 ½ kg pears; 1 orange; 1 lemon; 4 slices fresh or unsweetened canned pineapple; 6 cloves; 1 cinnamon stick; 3cm piece of fresh ginger; 3 cups sugar

1. Wash and quarter pears and remove pips.
2. Quarter orange and lemon, remove end rind and pips. Place in food processor with pineapple, and pulp.
3. Place pulp and pears in pan. Add sugar and spices ties in a muslin bag. Boil gently, stirring occasionally, for 30 – 40 minutes, until soft and mushy.
4. Pour into clean jars, allow to cool and seal. 

Friday, 12 June 2015

Pineapple Cream

The Australian Women’s Weekly Picture Cookery: A pictorial guide to home cooking, Sydney c1950

Flyleaf: “We may live without poetry, music and art;
We may live without conscience and live without heart;
We may live without friends, we may live without books,
But civilised men cannot live without cooks.” 
Owen Meredith, Lucile, Pt. 1, canto 2, st. 19

This recipe was in a newspaper clipping glued into the cover of the book.

"From a new book - "Ice Cream Dishes" by Getel Beer - I liked Pineapple Cream."

Ingredients: 1 slice of pineapple per person; 1 block vanilla ice cream; 2 large tblspn ground almonds; 1 cup crushed pineapple; a few drops of kirsch

Method: Halve ice cream brick. Fold ground almonds into one half - crushed pineapple in the other. Place sliced pineapple in each sundae glass, cover with vanilla-almond ice, top with vanilla-pineapple ice. Pour over a little kirsch - or it could be maraschino.