Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Sunday, 5 May 2013
Prawns and more prawns and pineapple
The Hayman Scramble did taste slightly better than it looked. The salad was OK but stuck in a 1950s time warp. Both recipes interesting from a historical perspective but not good enough to repeat, they won’t become part of my repertoire, Ann. Hayman Scramble
440g can Golden Circle Sliced Pineapple, 450g shelled
prawns, 4 to 6 eggs, salt, pepper, 2 tblspns butter, soy sauce. Drain
pineapple. Chop 2 slices and add to prawns. Melt butter in frypan. Add
pineapple and prawns, heat slowly. Beat eggs with salt and pepper. Pour over
prawns and pineapple. Cook and stir until eggs are set and lightly browned.
Sprinkle with soy sauce. Fry remaining pineapple slices and serve with the
scramble. Add a garnish of salad vegetables.
Pineapple ‘N’ Prawn Salad
Golden Circle Pineapple Pieces with cooked shelled
prawns, potato or rice salad, lettuce, tomatoes and radishes. Goes great with
crusty rolls and prepared mayonnaise.