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Friday, 30 August 2013

Pineapple Juice

From The Sunbeam Automatic Cooker and Deep Fryer Recipe Book c1950s/1960s


A visiting 21st century home economist, Nicole, kindly volunteered to ….

FIT    juice extractor to machine without strainer and spout for pulping.
CUT    fruit in halves or three thick slices
HOLD    firmly onto scraper, on speed 2 or 3
WORK in a circular motion around pineapple, until pulp or juice is removed.

N.B. It is wise to protect the hand from the rough skin by using a rubber glove or clean cloth.




Sunday, 25 August 2013

Dress like a pineapple !

I love Flickr! A regular search for anything pineapple always unearths some very original and funny individuals out there !

Thanks Deanne (in the USA) for the photos of your special pineappleXing costume/event !!!


 

"We did a series of short skits in these costumes (we had a devil and Jesus skit, a pineapple having a baby pineapple, just very silly stuff), and the other side of the sign actually says 'Pineapple Curmudgeoning'! One of the pineapples gets a bit miffed about something and does this little disappointed dance as the other held up the 'curmudgeon' side of the sign... very silly and random!" Deanne.
 
 
"Fingertoes" gave us permission to post this wonderful photo from the Festival de Cuba, on South Bank, London.
 


And, Frank Kovalchek took this joyous photo at a Mazatlan Parade in Mexico.

'Big Fat Gypsy Weddings' is a fabulous Channel 4 documentary about Travellers in the UK. This short youtube shows a couple of wonderfully extreme outfits chosen by Irish Traveller women for a  Bachelorette Party, Anne.
 

And for a more subtle homage. Thanks to Nicole for this lovely touch!
 
 

Sunday, 18 August 2013

Pineapple Preserves

The Sunbeam Automatic Cooker and Deep Fryer Recipe Book c1950s/1960s


Pineapple Spread 

1 medium pineapple; 2 cups sugar;  ½ cup water; 30g butter; 1 tblspn cornflour; 3 eggs
PULP    pineapple and place in a saucepan with sugar and water
BOIL    until tender
ADD    blended cornflour and cook well
COOL    slightly, add beaten eggs and butter
BOTTLE    and seal




Melon & Pineapple Jam
ALLOW:
¾ lb jam melon; ¼ lb pineapple; ¾ lb sugar
                                                                                          
DICE    melon and place in a preserving pan
COVER    with water and boil with the lid on until tender
PULP    pineapple on juice extractor and add to boiling melon
ALLOW    to cook for five minutes
ADD    warmed sugar and stir until dissolved
BOIL    rapidly until thickened about ¾ hour



The Melon and Pineapple Jam wins first prize!

Monday, 12 August 2013

Tropical Casserole from Western Australia

Royal Flying Doctor Women’s Auxiliary Historical Cookbook, Boulder WA 1981

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This is a photo of my parents, Moira and Wal, on their visit to Boulder in the 1980s. Moira's mother, Eileen, was born in Boulder in 1900 when her father was mining for gold, Anne.
Tropical Casserole

1 tin tuna; 1 ¼ cups pineapple chunks; 1/3 cup blanched almonds; ¼ tspn salt; dash pepper; 1 cup cooked peas; 1 tin Cream of Celery soup
Method: Combine 1 cup pineapple, almonds, tuna, salt and pepper with undiluted soup. Add peas and mix lightly. Pour into casserole and decorate top with remaining ¼ pineapple. Bake in moderate oven about 20 minutes. Tasty when served with glazed carrots and onions.



Tuesday, 6 August 2013

Hawaiian Hot Pot

Royal Flying Doctor Women’s Auxiliary Historical Cookbook, Boulder WA 1981


Hawaiian Hot Pot
1kg pork chops; 1 medium can tomato soup; plain flour seasoned with salt and pepper; 1 tlspn vinegar; 60g butter or margarine; 2 tblpns brown sugar; extra vinegar; slices of canned or fresh pineapple, strained; chutney – plum or mango; 4 shallots, chopped
Method: Trim excess fat from each of the pork chops, then coat each chop in the seasoned flour. Brown in the heated butter or margarine over a medium gas flame, then reduce the flame to finish cooking the chops. Remove from the pan and drain well. Lightly fry the pineapple, then drain also. Add the tomato soup, vinegar and brown sugar to the small frying pan, stirring well until well blended. Cook over low heat for five minutes, strain. Arrange pork chops in a heated serving dish, place pineapple rings around the outside and drizzle the sauce over the pineapple. Add a little extra vinegar to the chutney, pour over the sauce. Sprinkle with chopped shallots and serve with Parsley  Rice.
Method: Place rice in a large saucepan of boiling salted water to separate the rice grains. Toss rice with finely chopped parsley and place in a bowl lined with crisp lettuce leaves.