Wednesday, 26 June 2019

Hot Pineapple Layer Pudding

“Aerophos” Recipe Book, Melbourne 1950

Some useful words of advice!

“Under the headings Home Management: Planning a menu No.6 Colour is most important; always endeavor to obtain pleasant colour contrasts in the serving of food. This will not only please the eye but also actually help the digestion.”

“General notes on Fish: No. 1 fish must be fresh. Fish is fresh when the eyes are bright, flesh firm, gills red, scales do not come off easily and the fish has no unpleasant odor.”

“Salad Fruits: 2. Pineapple pairs well with cheese, cold lamb or poultry salads. Chill, serving in slices, sticks or cubes. May be sprinkled with chopped nuts or chopped mint.”



Basic Recipe for Hot Fruit Layer Pudding

6 oz (175g) self-raising flour; 2 oz (50g) butter;2 oz (50g) sugar; 2 eggs; 2/3 cup milk; about 1 ½ cups stewed drained fruit or shredded fruit such as pineapple

Sift flour. Cream butter and sugar. Beat in the eggs, one at a time. Stir in sifted flour alternately with the milk. Place half the mixture in a greased cake tin (this quantity is sufficient for a tin 8” (20cm) in diameter, 1 1/2 “ (3.8cm) deep). Cover with fruit pulp and top this with remaining batter.

Bake in a moderate oven (350⁰F/180⁰C) about 45 minutes. For four to six.

Variations of fruit layer pudding:
Pineapple and coconut pudding: Add 2oz (50g) coconut o the flour. Use shredded pineapple.
The book also suggests variations using stewed mulberries with 1 level tsp grated lemon rind added to the flour; and stewed drained rhubarb served with lemon sauce.





Wednesday, 19 June 2019

Simple pineapple party treats

A new twist on the retro favorite of pineapple, cheese and a pickled onion on a toothpick! 
Pineapple (chopped into chunks, sautéed with a tad of butter and brown sugar), a small basil leaf and a bocconcini on a skewer, totally yum! Anne
The idea came from here:

And these little pre-made pavlovas adorned with cream, sliced pineapple, kiwi fruit and strawberries were very popular at a recent function in our local hall, Anne


Friday, 14 June 2019

Pineapple/Coconut Logs

Unforgettable: a coconut cookbook, including Fiji dishes, 2004 Three Loose Coconuts 

“He who plants a coconut tree plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children” South Seas proverb


Coconut logs

1 ½ cups desiccated coconut; 2 ½ cups soya milk powder (I used skim milk powder); 2 cups various dried fruits (I included some dried pineapple in the mix); 6 tspn honey; 1 tsp vanilla essence

With these amounts I made 2 delicious logs about 20cm long and 5cm in diameter, Anne

Method:

1 Place mixed fruit in a blender and process.

2 In a separate bowl, mix desiccated coconut and soya milk powder.

3 Gradually add blended fruit mix and rub together.

4 Add honey. Mix well.

5 Roll into a lg, roll in (extra) desiccated coconut, refrigerate.

6 Once hardened, cut into slices.




Tuesday, 4 June 2019

Boozy Pineapple

The Boozy Chef, Recipes for Drinkers who love to Cook, Suzanne Dixon-Hudson c1980s Sydney



Pineapple and Vodka Surprise  

“A pleasant change from vodka and orange”

1 ripe pineapple; zest and juice 1 orange; 3 tblsp brown sugar; 2/3 cup vodka; 300ml cream; 4 tblsp chopped fresh mint

Plan of attack:

Preheat oven to 200⁰C (400⁰F)

Peel and chop pineapple into bite-sized chunks. Place in ovenproof dish and cover with orange juice and zest. Sprinkle with 2 tblsp brown sugar and drown with at least ½ cup vodka.

Place in the oven for 15-20 minutes whilst you prepare the mint cream.

Whip cream, add mint, 1 tblspn sugar and remaining vodka and serve with the hot pineapple.

Serves 6

Wednesday, 29 May 2019

Alaskan Pineapple!

https://kalesijablog.wordpress.com/author/vintagecookbookery/
With over 6,500 cookbooks in her collection Sue Jimenez writes a highly entertaining blog about a variety of food related themes.
Garnished with quirky photographs and enhanced by catchy tunes Sue’s posts capture the flavour of mundane topics like bacon, with anecdotes about bacon flavoured toothpaste and ice cream (these are real things!), whether it’s okay to eat the food you accidentally dropped on the floor, prison food and my recent favourite based on regional cookbooks.
This is where I became aware of Avocado Pineapple Mold, a recipe shared from an Alaskan cookbook!
Since 2013 Sue’s blog has explored many such culinary delights and customs and is well worth a look.

"What's Cooking in Kodiak", Officer's Wives Club,  U.S. Naval Station, Kodiak, Alaska




Avocado Pineapple Mold (recipe contributed by Peg Searcy)
2 pkts lemon jello; 3 cups hot water; few grains salt; 1 cup undrained crushed pineapple; 4 T lemon juice; 1 large avocado; 2 (3oz) pkgs cream cheese; table cream
Dissolve jelly in hot water, blend in salt, pineapple and lemon juice. Chill until thick but not firm. Slice avocado into very thin slices and add carefully to gelatin.
Blend cheese and cream to moisten, beat until fluffy and use to top each serving.




Thanks for sending me this recipe Sue! Tangy! Anne

Friday, 24 May 2019

Pineapple Cake

Cakes Creamy to Fruity 2007, Germany, publ. by Ungen


Pineapple Cake

For the cake: 250g softened butter; 200g sugar; 5 eggs; 300g flour; 1 tsp baking powder

For the topping: 2 tins pineapple slices

For the pineapple cream: 4 tblsp custard powder; 500ml pineapple juice

In addition: baking powder; fine breadcrumbs

Preparation:

For the cake, beat butter and sugar in a mixer until creamy. Gradually add the eggs. Mix the flour and baking powder, sift over the butter-egg mixture and stir in. Pour the mixture into a springform tin lined with baking paper and sprinkle with a few breadcrumbs.

Bake in an oven preheated to 175⁰C for about 30 minutes. Then remove from the oven and allow to cool.

For the pineapple cream, mix the custard powder with a little cold pineapple juice. Bring the rest of the pineapple juice to the boil in a saucepan and remove from the heat. Stir in the custard powder mixture and once again briefly bring to the boil.

Encircle the cake with the springform tin ring and spread the cooled pineapple cream on the top of the cake. Allow cake to set and then serve.

I sprinkled some cinnamon sugar on top as the custard wasn't such a good look, but it was delicious, Anne

Sunday, 19 May 2019

Pineapple Malpua

http://www.bongcookbook.com/2007/04/pineapple-malpua.html                                                      

Pineapple Malpua

What You Need:
The measure here makes about 14 malpuas
For Batter: Maida/all purpose flour ~ 1 cup; Sooji/Semolina ~ 1/2 cup; Crushed Pineapple ~ 1/3 cup of crushed pineapple. I used from a Dole Brand can of Crushed Pineapples; Fennel Seeds ~ 1 tsp; Milk (Whole Milk is best) ~ 3/2 cup that is 1 and 1/2 cup silly
For Sugar Syrup or Chinir Ros: Sugar ~ 1 cup; Water ~ 1 cup
Bring water & sugar to boil in a pan till you get a syrup of one-thread consistency. The syrup should be similar to the one you make for say Gulab Jamuns
For Frying: Oil
How My Ma Did It:
Make the batter with all the ingredients listed under "For batter" and let it sit for 3-4 hours
Make the Sugar Syrup by boiling water and sugar to a 1 string consistency
Heat Oil
Pour batter (about 1/3 cup) in the oil to make a round flat shape like a pancake but of smaller radius
Fry both sides till golden brown
Dunk in sugar syrup
Let it soak for a couple of minutes and the take it out
Serve warm