Monday, 29 April 2013

Pineapple and Lamb Curry

440g can Golden Circle Pineapple Pieces, (reserve half for Banana Boat Dessert – see post 'Sunny dinners for healthy families' July 2012) 2 tblspns butter, 2 medium onions, sliced, ½ red capsicum, ½ green capsicum, 450g lamb, cubed, 1 dstspn curry powder, 1 tblspn sultanas, 1 dstspn rice flour or cornflour, 1 tblspn coconut, 1 tblspn chutney, ½ cup syrup from pineapple, ½ cup stock or water, salt and pepper, juice of ½ lemon.

Melt butter, add onions, capsicum (cut into small wedges) and half cup pineapple pieces and cook 2 to 3 minutes. Remove and set aside. Brown meat in butter, add curry powder, sultanas, rice flour, coconut and chutney. Gradually add pineapple syrup and stock. Season to taste. Return vegetables and pineapple, cover pan and cook slowly for 1 to 2 hours, until meat is tender. Add lemon juice just before serving. Serve with fluffy boiled rice or noodles.

Friday, 26 April 2013

“Tropical Fruit Cocktail is a delicious change”

Ruby wrote “Peaches, pears, cherries and tropical pineapple are blended in this delightful instant dessert. Served with cream, ice cream or custard, it will be popular with small party guests. Good for them, too, because it has real fruit vitamins.
On grown-up occasions, try it this way:”

Fruit Cocktail Appetiser

Empty contents of a 440g can of Golden Circle Tropical Fruit Cocktail into refrigerator tray and stir in juice of half a lemon. Freeze until almost firm, stir with fork, and spoon into cocktail glasses. Top each with a maraschino cherry and decorate rim of glass with half a slice of lemon.

Tuesday, 23 April 2013

“Golden Circle’s incomparable tropical fruit salad.”

Fruit Salad Three-in-one

Golden Circle Tropical Fruit Salad with chopped blackcurrant jelly, and egg custard sprinkled with nutmeg.
Yes there is fruit salad underneath the custard. 

Friday, 19 April 2013

Planked chicken

1 jar Golden Circle Sweet-Sour Sauce, 3 grilling chickens, 2 tblspns butter, 1 tblspn lemon juice, 1 tsp each grated onion, parsley and capsicum. Salt and pepper.
Split, wash and dry chickens. Dust with salt and pepper. Mix butter, onion, parsley, capsicum and lemon juice. Spread chickens with half this savoury butter. Grill or bake 30 minutes, basting with remaining savoury butter when turning. Arrange each chicken, skin side up, on greased hot plank. Sprinkle with fine, dry breadcrumbs. Arrange a serving of cooked vegetables around each chicken. Spread chicken with Sweet-Sour sauce and place in hot oven for 10 minutes. Fill spaces with parsley and serve at once. (Note: Heat-proof platters can be used in place of wooden planks).

Ruby's Planked Chicken
I can remember people using these metal plates in wooden trays when I was young. Les says he recalls fish shaped ones used in restaurants. A Sydney Morning Herald columnist recently suggested that they may be making a comeback. As I don’t have any “planks” I baked the chicken breasts and then applied the breadcrumbs and sauce. Delicious!  Anne.

Note: This wooden platter was turned by my father, Wal, many years ago.

Wednesday, 17 April 2013

Breakfast Hash

440g can Golden Circle Pineapple Pieces, 2 cups finely-chopped cooked vegetables, 1 chipped onion, salt and pepper, 1 beaten egg, ½ cup milk, 2 tblspns butter

Drain pineapple pieces and stir into vegetables (these should include some potato), with the chopped onion, seasonings, egg and milk. When well-browned on the underside, fold like an omelet. Serve in slices with poached eggs and crisped bacon rashers.

Sunday, 14 April 2013

Playtime Salad

440 g can Golden Circle Sliced Pineapple, 440 g can Golden Circle Sliced Beetroot, boiled eggs (one for each serving), carrots, tomatoes, lettuce, onion rings, capsicum, cloves.

Grate carrots leaving about 3 cms at lower end. Arrange pineapple, beetroot, tomato, grated carrot on lettuce lined plates.
Egg man: Press cloves (for eyes) and portion capsicum (in mouth shape) into egg. Cut off top part of egg so that slice of carrot will rest on flat surface, then place remaining carrot on top of slice. Slide onion ring over pointed ‘carrot hat’ so that it forms a hatband. Arrange ‘egg man’ in grated carrot so that he sits securely.

Friday, 12 April 2013

Golden Days Salad

440g can Golden Circle Sliced Pineapple, 250g Kraft Cheddar Cheese, (cut in cubes), 1 lettuce, 4 medium tomatoes (cut in wedges), Kraft French or Italian Dressing.

Tear lettuce into bite-sized pieces and place in salad bowl. Arrange cheese cubes and tomato wedges in rings around central circle of pineapple slices. Garnish pineapple with centres of lettuce and chill. Just before serving pour over dressing and toss lightly.

Wednesday, 10 April 2013

Toss some pineapple into a salad

Tossed Salad

440g can Golden Circle Sliced Pineapple, 440g can Golden Circle Sliced Beetroot, red and green capsicum, lettuce, washed raw cauliflower, salad dressing.

Drain sliced pineapple and set aside for individual serving plates. Chop remainder and combine in salad bowl with lettuce torn into bite sized pieces, chopped capsicum, tiny flowerlets of cauliflower and chopped beetroot. Just before serving, add your favourite dressing. Toss lightly and serve with corn-crisped veal fillets.

Tuesday, 9 April 2013

RIP Pineapple Princess

Sadly Annette Funicello, the original and highly popular “Pineapple Princess” passed away yesterday.

She was much loved as a mousketeer of the 1950s Mickey Mouse Club and a beach babe in 1960s movies with Frankie Avalon such as ‘Beach Blanket Bingo’ and ‘How to Stuff a Wild Bikini’! 

Our catchy theme song ‘Pineapple Princess’ was a hit single in the summer of 1960.

What a star!

Monday, 8 April 2013

Time for tea and toast

Pineapple Jam   

Grate 1 medium sized pineapple into a saucepan, add 1 cup water and cook 30 minutes until soft. Add 2 cups sugar and the juice of 2 limes. Cook until thick 45-60 minutes. Spoon into sterilised jar and refrigerate.

Thursday, 4 April 2013

Know any hungry men? This is for them.

Hungry Man Salad

. . . combines Golden Circle Sliced Pineapple and Beetroot with cooked rice, red and green capsicum, celery, eschalots, gherkin, tomato, lettuce and a sliced meat loaf.

Tuesday, 2 April 2013

Take (it) away!

The flavour of these take away delicacies bears absolutely no resemblance to fresh pineapple or even canned. I actually ate that pineapple fritter! Anne

Pineapple and passionfruit slice

All I wanted to know was how many calories there are in a pineapple donut. 

After searching for an evening through several weight loss websites and watching numerous videos by “qualified nutritionists” I didn’t know whether to be amused or depressed.

However I did find out from that hugely reliable source, the Internet … that…
*There are the same number of calories in 14 slices of pineapple as there are in one glazed donut,
*There are many recipes for pineapple donuts out there including pina colada frosted donuts and pineapple filled donuts with cream cheese icing,
*It’s possible to purchase Donut "Pineapple" In-Ear Stereo Earphones,
*There are people who actually think a pineapple donut tastes like pineapple,
*a 56.7 gram pineapple donut = 262 calories.

Is that a lot? I have no idea, Anne.