Monday 18 March 2024

Glamour Girl Salad (with pineapple)

From @70sdinnerparty on Instagram

Glamour Girl Salad contributed by Mrs Mark Abilgaard

4 halves Barlett pears; 4 half slices pineapple; 4 small white candles; 8 small round peanuts; ¼ lb cheese; 1 maraschino cherry (I used a cherry tomato); cinnamon red hots (I used cinnamon powder); fruit mayonnaise dressing; 4 lettuce leaves

Place pear in centre of lettuce leaf for girl’s face. Use small peanuts for eyes and strip of cherry for mouth. Tint cheeks with cinnamon candy. Place candle in corner of mouth for cigarette and ½ pineapple ring around chin (small end of pear) for collar. Then put mayonnaise around top of head for hair and grate cheese over the mayonnaise, being careful not to get it on face. Light cigarette and serve at once. Serves 4.

What a great do-it-yourself salad idea for a children's birthday party!!!! Perhaps without the cigarette references!!! Anne 

Advertisement from the 1960s
Such deliciousness from the past!

Monday 11 March 2024

Pineapple Charlotte


85g pkt pineapple jelly crystals; 250ml (1 cup) boiling water; 300g pkt Savoiardi (sponge finger biscuits); 750ml (3 cups) thickened cream; 130g (1/2 cup) lemon curd –
I used the Monkey Butter I made recently (recipe about 3 blog posts back) Anne

Place the jelly crystals in a heatproof bowl. Pour over boiling water. Stir to dissolve the crystals. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled.

Meanwhile, line the base of a 20cm springform pan with baking paper. Trim 13 biscuits so they reach 1cm over the rim of the pan (reserve offcuts). Place trimmed biscuits, side by side, around the edge of the pan to fit snuggly. Arrange remaining biscuits and some of the offcuts over the base of the pan to cover.

Use electric beaters to beat 450ml (1 3/4 cups) cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not over beat).

Spread half the lemon cream mixture over the biscuit base. Top with half the lemon curd. Use a skewer to create a swirled effect. Top with remaining lemon cream mixture. Place in the fridge for 6 hours, or overnight, until set.


Carefully remove the charlotte from pan and transfer to a serving plate. Use electric beaters to beat the remaining cream in a large bowl until soft peaks form. Use a piping bag fitted with a 2.5cm star nozzle to pipe cream over the top of charlotte and drizzle with the remaining lemon curd.

Use a hot knife to cut into wedges to serve.

Wednesday 28 February 2024

Sweet and sour capsicum, pineapple and basil side dish

The Urban Cook: cooking and eating for a sustainable future, Mark Jensen 2011 Sydney

6 serves

1 large green capsicum (pepper); 1 large red capsicum (pepper); 1 onion; 200g (7oz) peeled pineapple; 2 large tomatoes; 1 celery stalk; 2 tblsp vegetable oil;1 garlic clove crushed; 100g (3 ½ oz) honey; 2 tblsp sugar; 100ml (3½ fl oz) rice vinegar; 1 large handful basil leaves

Dice the capsicum, onion, pineapple and tomatoes into 1cm (1/2 inch) square pieces. Finely slice the celery on the diagonal.

Heat a wok or large frying pan over medium heat and add the oil. When the oil is hot but not smoking, add the onion and fry for 2 minutes. Add the garlic and capsicum and fry until the vegetables just start to soften and colour slightly. Add the pineapple, tomato and celery, then add the honey, sugar and vinegar. Cook for 5 minutes stirring occasionally. Stir in the basil, then season with sea salt and freshly ground black pepper.

Due to food sensitivities our household doesn’t cook with onion and garlic. I think I should have added a tsp of grated ginger instead. But, it was still delicious served with quiche and a green salad, Anne.





 

Tuesday 20 February 2024

Pineapple Sago Delight

2 tblsp sago soaked overnight. Pour water off next day and add juice of 1X 425g can Golden Circle pineapple pieces and add 1 tblsp golden syrup. Boil on the stove top until the sago is transparent. When sago is cooked, add pineapple pieces, cook a few minutes more.

Serve hot with cream.

Wednesday 14 February 2024

Monkey Butter!

 https://12tomatoes.com/monkey-butter/                                                                                        Thanks for the link Leila!

Monkey butter

1 (20 oz.) can crushed pineapple, with juices; 2 3/4 cups white sugar; 4-5 ripe bananas, thinly sliced; 1/4 cup ground coconut (see note below); 1/4 cup lemon juice

toast or ice cream, for serving; glass jars

Place sliced bananas in a large pot or Dutch oven over medium-high heat and top with sugar, pineapple (and juices), sugar, coconut and lemon juice, and bring to a boil.

Reduce heat to medium-low and, stirring frequently, cook until mixture is thickened and has reduced down. Banana slices will break down into pieces.

Mixture is ready when it coats the back of a spoon; remove from heat and transfer to glass jars. Let cool, then refrigerate until ready to use.

Note: If you cannot find ground coconut, unsweetened shredded coconut is your next best option. Flaked coconut will work as well, but will have a chunkier texture. I used shredded coconut, Anne

Thursday 8 February 2024

Hawaiian Meatloaf

https://www.tastesoflizzyt.com/hawaiian-meatloaf/ 

 Serves 8

Ingredients:

For the meatloaf:

70g/1 1/2 pounds ground chuck; 1/4 cup minced onion; 1 large egg; 1/2 cup dry bread crumbs; 1 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup chili sauce

For the topping:

1/4 cup crushed pineapple (drained); 1/4 cup chili sauce

Instructions:

Preheat the oven to 180°C/350°F. Spray a shallow baking dish (at least 7x11"). Make sure the baking dish has sides to catch juices.

In a bowl, combine the beef, onion, egg, breadcrumbs, salt, pepper and chili sauce. Mix until combined.

Shape the meat into a loaf and place into the prepared baking pan.

Bake for 55-60 minutes or until the internal temperature reaches 70°C/160ºF  

In a small bowl, mix together the crushed pineapple and chili sauce. Brush this sauce over the meatloaf and return to the oven for an additional 15 minutes.

Allow the meatloaf to rest 5 minutes before slicing and serving.

Friday 2 February 2024

Pina Colada Cheesecakes with Lime Syrup

https://www.mckenziesfoods.com.au/recipe/pina-colada-cheesecakes-with-lime-syrup

Ingredients:

100g sweet biscuits; 1/4 cup McKenzie's Shredded Coconut; 40g butter, melted; 250g cream cheese, cubed and softened; 1/2 cup coconut cream; 1/4 cup caster sugar; 1/4 tsp finely grated lime rind; 1 tbs white rum; for serving McKenzie's Shaved Coconut (Dried); for serving Pineapple wedges and mint

Lime syrup: 1/4 cup caster sugar; 1/4 cup water; 1/2 tsp finely grated lime rind

Directions:

Place biscuits in a food processor and pulse until fine crumbs. Remove to a bowl and combine with coconut and butter. Mix well. Spoon between 6 serving glasses and chill.

Beat cream cheese, coconut cream, sugar and lime until smooth. Fold in rum and spoon between serving glasses, cover and chill.

For syrup, combine ingredients in a small saucepan. Bring to the boil, then reduce to a simmer and cook for 3-4 minutes until thickened slightly. Chill.

For serving: top the cheesecakes with some pineapple, shaved coconut, mint and a drizzle of lime syrup.