Sweet and Sour Pineapple Peppers

America The Majestic Pictorial Cookbook, John Tarpstra, Sydney 1981

Sweet and Sour Pineapple Peppers

Serves 6

6 medium sweet red peppers; 1 x 16oz (500g) can crushed pineapple; ¼ cup white wine vinegar; ¼ cup sugar; 1 tblsp powdered mustard; 2 tblspn cornstarch; 1 bunch scallions, chopped

Remove the tops and seeds of the peppers. If the peppers have uneven ends, trim them so they will stand up, but be careful not to cut holes in the peppers or they will leak. Set aside.

Strain the pineapple, reserving the juice. In a bowl, mix the vinegar, sugar, mustard and cornstarch. Add the pineapple juice and mix until the sugar and cornstarch are completely dissolved. Add the pineapple pulp and chopped scallions. Stir the ingredients until they are well mixed and spoon into the peppers.

Stand the peppers close together in a pan half filled with hot water. (Take care not to get any water inside the peppers). Gently poach the peppers for 12-15 minutes until cooked but not mushy; the filling should be syrupy.

I dished ours up with a chicken pasta meal and sprinkled the lot with parmesan cheese, yummy combination of flavours, Anne.

Pineapple, almond milk, cinnamon and nuts = shake

The Clever Guts Recipe Book: 150 delicious recipes to mend your gut and boost your health and wellbeing, Dr Clare Bailey with nutritionist Joy Skipper, Sydney, 2017

Creamy Pineapple Smoothie (nutty and delicious icy cold) recipe might be found on   https://cleverguts.com/recipes/

Pineapple Cream Tarts

Good Housekeeping Cookery compendium, compiled by the Good Housekeeping Institute, London, first published 1952, this reprint 1964.

Pastry Cakes: Pineapple Cream Tarts

Shortcrust pastry; 3 tbsp cream; 1 tbsp chopped pineapple; 2 tsps 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 surface 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.

Glacé icing: 8oz sieved icing sugar; 3 tblspn pineapple juice; a few drops of colouring.

Put the sieved icing sugar, the pineapple juice and the colouring in a saucepan, and heat gently. Mix well until the icing is glossy and thick enough to coat the back of a spoon.

Pineapple and yoghurt

Thanks Alex and Dean for these fabulous additions to my pinapalia collection!

Fat Burning Foods Cookbook: Menus and Recipes for Fat-Burning Success, Edited by Betty Bianconi 1995 Maryland USA

Three-Fruit Salad

1 apple (Red Delicious, Gala) cored, unpeeled and cut into small pieces; 1 banana, peeled and sliced; ¼ cup pineapple chunks, drained; ¼ cup nonfat plain yogurt; 1 tblsp pineapple juice; 1 tsp sigar; 1/8 tsp nutmeg; lettuce for garnish (optional)

In small bowl, mix apples, bananas and pineapple. For dressing, in another bowl, mix yogurt, pineapple juice, sugar and nutmeg until well blended. Pour over fruit; toss gently to coat. Serve on bed of lettuce, if desired. Makes 4 servings.

Fruit Yoghurt Parfait

1 can (16oz/450g) sliced peaches, drained; 2 containers (8 oz/225g each) nonfat vanilla yogurt; 1 cup quartered seedless grapes; 2 medium pears, peeled and sliced; 1 can (8oz/225g) pineapple chunks, drained; lite nondairy whipped topping (optional); 4 maraschino cherries (optional)

Reserve 8 peach slices for garnish. In each of 4 parfait glasses, layer ¼ remaining peaches, some yogurt, ¼ grapes, some yogurt, ¼ pears, some yogurt, ¼ pineapple and remaining yogurt. Top with dollop of whipped topping and cherry, if desired. Garnish each with 2 reserved peach slices. Makes 4 servings.

Frozen Pineapple Yoghurt

2 cups nonfat plain yogurt; 1 can (16oz/450g) undiluted thawed frozen pineapple juice concentrate; 2 tspn vanilla extract; sugar or artificial sweetener to taste (optional)

In small bowl, stir yogurt, juice concentrate and vanilla until well blended. Add sugar or artificial sweetener, if desired. Spoon into shallow metal baking pan; freeze, uncovered, until partially frozen. In large bowl with mixer, beat yogurt mixture until slushy; return to chilled pan. Freeze until firm. To serve, soften in refrigerator 30 to 40 minutes before scooping. Makes 5 servings.

Grilled pineapple with lamb shanks

The Australian Book of Meat Cookery, sponsored by the Australian Meat Board, recipes by Tess Mallos, Photographs by Norman Nicholls, Sydney 1970

Pineapple Barbecued Lamb Shanks

Serves 4

8 lamb shanks; 1 x 12oz (350g) or 30oz (850g) tin pineapple slices

Marinade: 1 cup pineapple juice; 2 tsp curry powder; 2 tblsp brown sugar; 1 clove garlic, crushed; 1 tspn salt; freshly ground black pepper; 2 tblsp salad oil

Make sure shanks are from the forequarter of the lamb. If you have difficulty obtaining shanks, order well ahead or save them in your freezer from shoulders and forequarters which you may purchase. Wipe shanks with and damp cloth and place them in a single layer in a glass, earthenware or enamel dish.

Mix marinade ingredients, adding to them the liquid drained from the pineapple slices. (Store slices in an air-tight plastic container in refrigerator until barbecue time). Pour marinade over shanks and marinate for at least 4 hours, turning them occasionally.

To barbecue place shanks over glowing coals and cook for 25–30 minutes, turning often and basting with marinade. Place pineapple slices on barbecue 5 minutes before shanks are cooked.

TIME 25-30 minutes

GARNISH with barbecued pineapple slices

SERVE WITH salad and French bread and butter

Mary Poppins makes Dundee Cake with Pineapple

Mary Poppins in the Kitchen: A Cookery Book with a Story, P. L. Travers and Maurice Moore-Betty (culinary consultant), illustrated by Mary Shepard 1975 London

Dundee Cake

125g butter, softened; 125g granulated sugar; 3 eggs; 100g plain flour; 100g raisins; 100g currants; 3 tblspn mixed glazed fruits (I used glacé pineapple and ginger, and crystallised mango); 2 tblsp flour to be mixed with the fruits; loaf tin, approx. 18cm x 8cm

Heat the oven to 150°C, 300°F, gas mark 2.

Line the bottom and sides of tin with greaseproof paper. If it is not the non-sticking kind, coat it lightly with butter.

Beat the butter and sugar together – this is called creaming – till lemon coloured and fluffy. Add the eggs one at a time and beat strenuously after each one. Stir in the flour little by little and beat again. There is a lot of beating, and you may need help. Take turns.

In a separate bowl mix all the fruits together. Sprinkle with the flour and mix thoroughly so that each individual piece of fruit is well coated. This will prevent the fruit from sinking to the bottom of the pan as the cake bakes. Stir the fruit into the batter and spoon the batter into the prepared pan.

Bake for 2 ¼ hours in the middle of the oven. Look at it after half an hour, and if it becomes too dark on top, cover it with brown paper – a paper bag will do – or foil. Test it with a toothpick. It is cooked when the toothpick, stuck into the middle of the cake, comes out dry. Cool and turn out on a wire tray.

Pineapple Cake

Bandon Grove School Building Centenary Cookbook 1882-1982 Reprinted 2016

“The Bandon Grove School Building Centenary Committee are proud to present, recipes that have been tried and proven and as an advertisement for the culinary skill of their members and residents, past and present.” A. P. Forster

Pineapple Cake (recipe contributed by Julie Chesworth)

8ozs/225g butter; 2 cups castor sugar; 4 eggs; 3 ½ cups plain flour; 1 X 15oz/425g can crushed pineapple; 2 ½ tsp baking powder; 1 cup milk; pinch salt

Method: Cream butter and sugar, add eggs one at a time, beating well, stir in milk and drained pineapple and lastly add the sifted dry ingredients.

Bake 9” or 10” for 1 hour, ice with orange icing if desired.