Sunday, 23 July 2017

Pineapple Pecan Cheese Ball


Pineapple Pecan Cheese Ball

“This Pineapple Pecan Cheese Ball is a simple, savory appetizer with a slight hint of pineapple sweetness.” Lizzy T

Ingredients: 16 oz cream cheese softened; 8 ounces crushed pineapple (1 small can) drained; 2 tablespoons finely chopped onion; dash of garlic salt; 1 cup finely chopped pecans



Mix all of the ingredients together (minus the pecans) in a small bowl. Refrigerate for one hour. 

After refrigerating, press the cheese mixture into a ball, then roll the ball in finely chopped pecans. 

Wrap the ball in plastic wrap and refrigerate until serving. Serve with crackers.

Wednesday, 19 July 2017

Marvellous mince and pineapple

Marvellous Mince: The Australian Way, Allyson Gofton and Ann Boardman 1993

Quick Chow Mein
I thought this looked like a very Australian take on a Chinese dish but the book says
“Chow Mein hails from the gold mines of the USA, where it was prepared by Chinese gold miners using locally available ingredients. This is an ultra-quick version.”
1 onion; 2 stalks celery; ¼ large cabbage; 1 tblsp oil; 500g minced beef; ¼ cup short grain rice; 2 tsp prepared curry powder; 32g packet chicken noodle soup; 227g can pineapple pieces in juice or syrup; 2 cups water; 1 cup chopped green beans (fresh or frozen)
I made some adjustments to the recipe in keeping with the spirit of Chow Mein and availability of ingredients by using brown rice, leaving out the chicken noodle soup, using fresh chopped pineapple and adding some chopped chilli as we grow them and love them! Anne
1. Peel and chop the onion (not too finely)
2. Trim and finely slice the celery and cabbage
3. Heat the oil in a frying pan, add the onion and cook for about 3 minutes. Add the mince and brown, breaking it up with a fork as it cooks
4. Add the curry powder, chicken noodle soup, celery, pineapple pieces and juice or syrup, and water
5. Add the cabbage and beans and cook for a further 5 minutes. Serve over fluffy rice
Serves 4

Sunday, 16 July 2017

Pineapple Bliss Balls

Thanks for the link Robyn!

Pineapple Bliss Balls

“The healthy taste of summer, these tasty little balls are quick and easy to make. A great mid morning or post work out snack and the kids love them too! And they are wheat free, dairy free and nut free!” Katrina Butterworth


1 cup fresh pineapple chopped; ¼ cup sunflower seeds; 1 cup oats; 1 cup dates, pitted; 1 1/2 cups coconut desiccated


Soak the sunflower seeds in water for 4 hours and drain well.

In a high speed blender combine all the ingredients including 1/2 cup desiccated coconut, the other cup is to toss the balls in at the end. Blend on high speed until all ingredients are well combined.

In the palm of your hand roll into small balls and a medium bowl put the remaining 1 cup of desiccated coconut. Lightly toss the balls in the coconut.

Taste, eat, enjoy!!

“As these balls have fresh ingredients in them they will only last for about 3-5 days in the refrigerator. Unless the kids or your husband finds them first!”

Monday, 10 July 2017

Happy 5th Birthday Pineapple Princesses!

The Pineapple Princesses posted our first Golden Circle Tropical Recipe Book meal at Ann's house five years ago today. 522 recipes later we're still inspired by an endless collection of pineapple recipes from around the world. Keep watching this space!

When our great niece, lovely Matilda, turned one this year she celebrated with these delicious fruit kebabs! They look very inviting! Anne

The Pineapple Princesses celebrated today with these yummy pancakes from buzzfeed - thanks for the link Jessica P!
“Turn Brunch On Its Head With These Pineapple Upside Down Pancakes. Your friends are gonna flip.”

Recipe by jordankenna (BuzzFeed Staff) rachelgaewski (BuzzFeed Staff) Tasty (BuzzFeed Staff)

Pineapple Upside Down Pancakes - thanks for the link Jessica P!


2 cups flour; 2 teaspoons baking powder; 1½ teaspoons baking soda; ½ teaspoon salt; ¼ cup sugar; 1½ cups milk; ½ teaspoon vanilla extract; ½ cup butter, plus additional for frying; ¼ cup brown sugar; 1½ ounces spiced rum, optional; 1 20-ounce can pineapple rings with juice (we got about ½ cup of juice once separated from the fruit); Maraschino cherries


1. To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined. Create a small well in the middle of the the dry ingredients. Add milk, half of the reserved pineapple juice, ¼ cup melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.

2. Add the remaining¼ cup of butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum. Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.

3. Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.

4. Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup of the pancake batter over. Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.

5. Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.

6. Serve pancakes warm with reserved pineapple syrup.

7. Enjoy!

Friday, 7 July 2017

Ann's new acquisitions of pineapple crystal

Ann was given some beautiful pineapple crystal dishes by her sister-in-law Rita, so now I'm on the lookout, your collection is about to grow!! Anne

And here's another op shop find, vintage pineapple crochet!

And a great link to pineapple crochet patterns from Leila:

Friday, 30 June 2017

Everyone should have one of these!

Donna doesn't mind a challenge and I've often admired her adventuous crochet !
But how cool is this tea cosy she knitted for me !
Just love it ! Thank you Donna !

Thursday, 29 June 2017

Pineapple + Snow Eggs

A snow egg = a sweet, light, fluffy cross between a poached egg, a marshmallow and a meringue!

I’ve been reading about snow eggs and admiring desserts that have been shared on social media. It’s time for a pineapple version . . . the recipe for the snow eggs is from taste.com (with the raspberries replaced by pineapple) and the pineapple mint cocktail is from Jean Bowring’s 1970 Cookbook, minus the garnish, Anne
Pineapple Snow Eggs


Ingredients: 1 litre milk; 1 vanilla bean; 150g (2/3 cup) caster sugar; 8 eggs, separated; 350g icing sugar (2 ¾ cups), sifted, plus extra, to dust; 220g raspberries, to serve: toasted flaked almonds, to serve


Step 1 Place milk, vanilla bean and 75g (1/3 cup) caster sugar in a large, wide saucepan or deep frying pan and slowly bring almost to the boil.

Step 2 Meanwhile, using an electric mixer, whisk egg whites and a pinch of salt until soft peaks form, then gradually add icing sugar and beat until mixture is thick and glossy.

Step 3 Remove vanilla bean from milk and reserve, keeping milk at a gentle simmer. Line a tray with baking paper. Using 2 large metal spoons, scoop ovals of meringue and drop 6 at a time into milk. Cook for 1 minute each side, then transfer to tray. Meringues will keep at this stage for up to 2 hours. Makes about 24 meringues.

Step 4 Strain milk into a clean saucepan and add scraped seeds from reserved vanilla bean. Whisk egg yolks and remaining caster sugar in a bowl until combined, gradually pour in the hot milk, then return mixture to pan and stir over low heat until mixture thickens enough to coat the back of a spoon. Do not boil. Custard can be served immediately or refrigerated until ready to serve.

Step 5 To serve, spoon custard among 8 glass or china bowls, top with 3 snow eggs, raspberries and toasted flaked almonds and dust with a little extra icing sugar.

The Jean Bowring Cookbook 1970 Sydney

First course appetiser cocktails: Pineapple mint cocktail

1 fresh pineapple; ½ cup sugar; ½ cup water; 1 cup fresh mint leaves; sherry to taste; glacé cherries and mint sprigs for garnishing

Peel and core the pineapple and cut into cubes. Combine the sugar and water in a saucepan, and stir over medium heat until the sugar dissolves and the mixture boils. Boil for 5 minutes. Pour this syrup over the crushed or chopped mint leaves, then cover and let stand until cold. Strain and add 1 tblsp of sherry.

Place the pineapple cubes in individual serving dishes and spoon over the liquid, adding a little more sherry if liked. Top each with a glacé cherry and a mint sprig.