Friday, 22 February 2013

Something dad can cook

George’s Smoko Cake

440g can Golden Circle Pineapple Pieces, 125g butter, 180g brown sugar, 1 cup water, 1 tblsp molasses, 1 tsp mixed spice, ½ lb seeded raisins, 2 eggs, 1 cup plain flour, 1 ½ cups self-raising flour, 1 tsp bi-carbonate soda, ½ tsp salt.

Drain pineapple pieces. Place butter, sugar, water, molasses, spice and raisins in a saucepan. Bring to boiling point, stirring occasionally. Cool a little. Beat in eggs. Sift and add plain flour, self-raising flour, soda and salt. Beat well. Turn into well-buttered 23cm cake pan. Press pineapple pieces into top. Bake in moderate oven 180°C about 1 hour.

We enjoyed this hot out of the Webber Q. An extra delicious addition would be hot butterscotch sauce and cream! Anne

Bill’s Brunch Scramble

440g can Golden Circle Pineapple Pieces, 1 sliced onion, 2 sliced tomatoes, ½ chopped ham, or other cooked meat or poultry from fridge, 4 eggs, 1 tblspn chopped parsley, salt and pepper, hot buttered toast.

Drain pineapple pieces. Fry sliced onion and tomato in 1 tblspn butter. Sprinkle with chopped ham. Beat eggs with fork, add salt and pepper. Pour into pan, sprinkle with pineapple pieces and parsley. Cover with lid and cook 5 minutes or until eggs are set. Serve on hot buttered toast.


440g can Golden Circle Crushed Pineapple, 4 thick slices bread, 4 eggs, butter, salt and pepper, 1 tblspn mustard sauce.

Drain pineapple and stir in mustard sauce. Cut a hole in each slice of bread with drinking glass or knife.  Melt sufficient butter in frypan to cover surface. Fry bread until golden-brown on underside, then turn. Break egg into centre of each, cook until starting to set. Cover with lid until eggs are set. Remove to serving plates. Heat pineapple and mustard sauce in same pan and serve with fried bread and egg.

Charlton’s Steak and Eggs

440g can Golden Circle Sliced Pineapple, 5 pieces rump or T-bone steak, 5 eggs, salt and pepper, coleslaw and crusty bread rolls, butter.

Drain pineapple slices. Pre-heat griller. Place steaks on griller and cook under high heat until brown. Lift off grilling rack. Break eggs into juices in bottom of pan. Turn steaks, brush with butter and season with salt and pepper. Grill until almost cooked. Add pineapple slices to rack and continue cooking until browned. Serve immediately with eggs and the liquid from grilling pan. Add a side dish of crisp coleslaw and crusty bread rolls.

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