Friday, 11 September 2020
Sunday, 6 September 2020
Lady Flo Bjelke-Petersen’s Classic Country Collection: Over 500 recipes and handy hints for classic Australian fare,1996
2 tblspn sugar; 2 tblspn plain flour; ½ cup pineapple juice; ½ cup milk; 2 eggs, separated; 4 tblspn sugar; 400g pineapple pieces, fresh or canned
Melt butter in a saucepan, stir in flour smoothly, cook for one minute. Add juice and milk. Continue to cook until mixture boils and thickens. Stir in egg yolks and half of the sugar. Put pineapple pieces in pie dish and cover with mixture. Whisk egg whites to a stiff froth, stir in sugar. Pile meringue over pineapple mixture.
Bake in a moderate oven 180°-200°C until firmly set and light golden brown. Serve hot or cold with custard or cream.
“A beautiful dessert served hot or cold with cream” Lady Flo
1 cup rice; 1 level tsp salt; 1 x 440g tin crushed pineapple; 1 cup brown sugar; 2 eggs, lightly beaten
Bring rice, salt and 1 ½ cups water to boil in saucepan. Cover lightly and cook over low heat, without boiling, until rice is tender and water is absorbed. Combine rice with rest of ingredients and put into a greased ovenproof dish.
Bake in a moderate oven 180°-200°C approximately 30 minutes.
Lady Flo’s famous pumpkin scone recipe appears in this straightforward, uncomplicated book of basic, delicious recipes.
Along with some very handy hints, including how to milk the house cow, clean a ceiling that has been blackened by smoke and remove marks from onyx with powdered cuttlefish mixed into a paste with methylated spirits. She offers good advice on what to do if your chimney catches fire, and how to prevent your fishhooks from rusting, Anne.
My personal favourite of her comments is in the chapter on etiquette: “A good restaurant will only have prices on the menus supplied to the men.”
Friday, 28 August 2020
"Here is an oldie that my Mum used to make.
I went to an Aeroplane jelly link to figure out what Mum used to do, as I wanted to make it the other day, and all I could remember was the chilled evaporated milk - you cannot use the skim evaporated milk.
It makes a wonderful light dessert which is very yummy in summertime. I have made it about 5 times in the last 6 weeks, takes no time to make but tastes so good, maybe it is because of the memories it brings back.
Any fruit works well, blueberries, strawberries, mango cubes, but I love the pineapple tart because Mum used to make it whenever we had to go to a function and we had to take a plate. Mum always kept the evaporated milk in the fridge so that if she only had an hours’ notice of visitors staying for dinner she could always make a presentable dessert.
I also love this with raspberry jelly and raspberries. The raspberries I love because they take the sweetness off the jelly" Leila
1 x 85 g packet Aeroplane pineapple or lemon flavour jelly; 1 cup (250 mL) combination of boiling water and juice from canned pineapple; 1 x 375 mL evaporated milk, chilled for at least 2 hours; 1 X can crushed pineapple (you cannot use fresh pineapple or the jelly will not set)
Combine jelly crystals and boiling water in a medium bowl. Stir until fully dissolved. Cover and refrigerate until the consistency of a thick syrup (1-2 hours).
When the jelly is at the syrupy consistency open the can of evaporated milk and in a large bowl (as it will triple in volume) beat it well using your electric mixer. When volume has increased and it looks very fluffy, slowly add the setting jelly and keep beating until well combined.
Add the crushed pineapple and stir in well.
Spoon into 8 individual serving bowls, or a cooked tart case, cover and refrigerate for a further 2 hours or until set firm. Serve with extra crushed pineapple and toasted coconut.