Friday, 11 September 2020

Pineapple puff pastry flowers

Thanks for this link Leila, unusual and delicious!!!   

Pineapple flowers


Ingredients:  Puff pastry; pineapple (slices) ; 1 egg yolk; cinnamon; icing sugar


Cut the puff pastry and roll it around the pineapple slices. Spread the egg yolk and add cinnamon. Bake at 356°F (180°) for 25 minutes. Finally cover with the icing sugar. 

Sunday, 6 September 2020

Lady Flo's pineapple desserts

Lady Flo Bjelke-Petersen’s Classic Country Collection: Over 500 recipes and handy hints for classic Australian fare,1996 

Pineapple Pudding

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.

Pineapple Rice

“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

Leila’s Mum’s Pineapple Flummery

Thanks for sharing your Mum's recipe with us Leila, it is really light and delicious! Anne

"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.

Friday, 21 August 2020

Pineapple spritzer

Changing Habits, Changing Lives Cookbook: Over 200 Australian recipes for better health, Cyndi O’Meara 2002 Qld

Pineapple spritzer

Makes 2 litres

4 cups pineapple juice; 4 cups sparkling mineral water; 2 limes, juiced

Combine all ingredients and chill

Friday, 14 August 2020

Easy pineapple cake

Thanks for the link to this yummy recipe Ivan!

The Easiest Pineapple Cake

Ingredients: 2 cups all purpose flour; 2 cups sugar; 2 eggs; 1 tsp baking soda; 1 tsp vanilla; pinch salt; 1 - 20 oz (440g) can of crushed pineapple in its own juice - not syrup undrained; 1 cup chopped nuts optional

Cream Cheese Frosting:
1/2 c butter or 1 stick; 1 - 8 oz (220g) cream cheese softened; 1 tsp vanilla; 1 1/2 c confectioners' sugar

1. Preheat oven to 350°F/176°C. Mix all of the cake ingredients together in a bowl. Pour into a greased 9X13 inch pan (I used a 20cm round pan) and bake for 35 - 40 minutes (until top is golden brown).
2. Frosting: Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.
3. Frost cake with cream cheese frosting while still warm. Sprinkle with chopped nuts if desired.

And Ivan also put me onto this delicious product ! Anne

Friday, 7 August 2020

Pineapple delight, a juice

Changing Habits, Changing Lives Cookbook: Over 200 Australian recipes for better health, Cyndi O’Meara 2002 Qld

Tropical delight   

“This mixture helps the digestive system, especially the morning after a heavy meal. The pineapple and kiwi fruit boost digestive juices while the apple cleans the lymphatic and blood system of all the toxins created by overeating” Cyndi O’Meara

1 banana; 1 kiwi fruit; ½ fresh pineapple; 1 green apple

Combine in the blender.

Thursday, 30 July 2020

Pineapple Coconut Chia and Tapioca with Mango mmmmm

Coconut Chia-Tapioca Pudding

½ cup large pearl tapioca (not instant or quick-cooking); 1 tablespoon white chia seeds; 2 13.5-ounce cans unsweetened coconut milk; ½ teaspoon kosher salt; ⅓ cup light agave nectar, plus more for serving; 1 cup chopped fresh coconut meat; ½ cup chopped fresh pineapple, plus more for serving; Sliced mango and toasted unsweetened shredded coconut (for serving)

Combine tapioca and 2 cups water in a medium bowl. Combine chia seeds and ½ cup coconut milk in a small bowl. Cover both bowls with plastic wrap and chill overnight. Pour remaining coconut milk in open can into an airtight container or another small bowl; cover and chill until ready to use.
Drain tapioca pearls. Combine reserved coconut milk and coconut milk from remaining can in a medium saucepan; add salt and ⅓ cup agave. Bring to a boil over medium, reduce heat, and simmer, stirring constantly, until reduced by one-quarter, about 5 minutes. Add tapioca and cook, stirring constantly, until tapioca is translucent and tender but still chewy in the center, about 5 minutes. Set saucepan in a bowl of ice water and let cool, stirring occasionally.

Stir soaked chia seeds, coconut meat, and ½ cup pineapple into pudding and scrape into a large bowl. Cover with plastic wrap, pressing directly onto surface, and chill until thickened and cold, at least 2 hours.

To serve, stir pudding well and divide among bowls. Top with mango, shredded coconut, and more pineapple and drizzle with some agave.

Do Ahead: Pudding can be made 2 days ahead. Keep chilled.