Tuesday, 29 October 2013

Frocktober and pineapple

It’s almost the end of Frocktober, a month dedicated to raising money for research into Ovarian Cancer. To assist this important research the lovely Kylie in Perth and friends are modelling gorgeous frocks from previous eras (some look suspiciously like dresses that I, or people I know, may have worn not that long ago!) on her blog  http://lucyvioletvintage.blogspot.com.au/

Visit Kylie online, relive your own stunning and/or unforgivable fashion statements from the past and donate to an important cause.

I found this interesting/goofy photo of myself in the early 1960s that actually shows me wearing a frock, an event that never seems to happen these days!
And for something pineapple . . .



My daughter, Ella, discovered these swimmers on one of her frequent visits to the Black Milk site and insisted that I should have them. Although no one will ever see me dressed in them at the beach or a public swimming pool I may just wear them when no one’s around – they are very comfortable ! Anne

Kylie often sends us links to pinapalia that she has discovered online such as the stunning frock on this site

Monday, 28 October 2013

Mild Pineapple Beef Curry

Crockery Cookbook by Mary Berry 1978 UK

Mary's Mild Pineapple Beef Curry
Mild Pineapple Beef Curry 
2 tblspns desiccated coconut; 300ml boiling water; 25g dripping; 0.5kg stewing steak cut into 1 cm cubes; 1 tblspn plain flour; 1 tblspn curry powder; 227g can pineapple pieces; 1 small green pepper, seeded and chopped; 2 tblspns mango chutney; 1 tblspn redcurrant jelly; 1 beef stock cube; ½ tspn salt.
Put the coconut in a bowl, cover with water, and leave to stand for 1 hour. Strain and reserve the liquid.
Melt the dripping in a large pan, add the meat and fry until golden brown. Stir in the flour and curry powder and cook gently for about 5 minutes. Add the coconut water and pineapple with the juice from the can. Stir in the remaining ingredients and bring to the boil, stirring until thickened.
Turn into the slow cooker, cover and cook on HIGH for 30 minutes then turn to LOW and cook for a further 5 hours. Taste to check the seasoning and serve with boiled rice. Serves 4
Slow cooking time: 5 ½ hours

My Mild Pineapple Beef Curry
Thanks for the lovely dish, Jane!

Tuesday, 22 October 2013

New Zealand Pineapple and Nut Loaf

The Pineapple Princesses recently enjoyed the truly fabulous World of Wearable Art in Wellington, New Zealand. We recommend you save all your pennies and go one year as it is a spectacular event of inspiring wearable art and theatre.

When visiting our friend Jenny in Dunedin I had a sneaky poke around her kitchen in the hope of finding a New Zealand retro recipe for pineapple and lo and behold -

Basic New Zealand Cookbook by Eleanor M. Gray, Dunedin 1978

Pineapple and Nut Loaf
2 cups sifted flour, ½ cup sugar, 1 tsp salt, 1 tblspn baking powder, ½ cup chopped nuts, 1 medium egg, 1 cup milk, 50g melted butter, ¼ cup well drained crushed pineapple (cut any large pieces of pineapple)
Preheat the oven (180°C). Grease a medium to large loaf tine with a small amount of butter. Sift the dry ingredients into a medium bowl. Stir in the nuts. Beat the egg with a rotary beater; add the milk and butter; beat to mix. Make a ‘well’ in the centre of the dry ingredients; pour the liquid ingredients into the ‘well’; stir quickly with a wooden spoon until the dry ingredients are just dampened and the mixture is still lumpy, Turn into the prepared loaf tin; spread carefully to the corners. Bake in a moderate oven(180°C) for 45 to 60 minutes until golden brown and a cake tester inserted in the centre of the loaf comes out clean. Stand for 2 to 3 minutes. Loosen the loaf from the sides of the tin with a spatula or knife. Turn onto a cake cooler. Serve cold; leave for 24 hours before slicing if possible. Makes 1 medium to large loaf.


A delicious Pina Colada Shake enjoyed on Lambton Quay, Wellington!

Wednesday, 16 October 2013

Sweet and Sour Pork Sausages

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

6 barbecue pork sausages; 1 cup rice
Sweet and sour sauce:  2 sticks celery (sliced diagonally); 1 large carrot (cut into straws); 1 red capsicum; 1 onion (sliced); 3 tblspns oil; 2 tblspns sugar; 1 tblspn each of soy sauce, vinegar and tomato sauce; 1 small can crushed pineapple; 1 cup stock; 1 dstspn cornflour; ½ cup water
Method: Heat oil and fry lightly carrot, celery, onion and capsicum. The vegetables should still be crisp. Combine stock, sugar, soy sauce, vinegar, tomato sauce and ½ cup crushed pineapple (drained). Place in saucepan, bring to boil and thicken with cornflour and water, add vegetables. Grill sausages until well browned. Cut into diagonal chunks and stir through sauce. Serve over hot boiled rice.
Ann is right, a homemade sweet and sour sauce is much nicer than from the jar, Anne.

Well, since that doesn't look terribly exciting I thought I'd make this post a bit more interesting with this delightful youtube brought to my attention by our daughter, Ella.

Two  names suggested online for such a phobia are "pinophobia" or "ananaphobia" !

Wednesday, 9 October 2013

Honey Pineapple

A Book of Mediterranean Food, a Penguin Handbook by Elizabeth David, Decorations by John Minton 1956 ed.

Honey Pineapple   

Cut some fresh pineapple into chunks, cover them with honey and heat gently until the honey thickens and starts to caramelise.
Serve with cream.

Delicious, very rich!

Tuesday, 1 October 2013

Pineapple and raspberries from Southern USA

Southern Cookery by Beryl Frank  1979 USA

Red-Raspberry Salad

"This salad makes any meal a party."
2 cans frozen red raspberries, drained; 1 16 oz can crushed pineapple, drained; 1 12 oz can frozen orange juice, thawed, undiluted; 2 packages (3oz size) red-raspberry gelatine; 1 cup boiling water
Thaw and drain raspberries; reserve juice. Drain pineapple; reserve liquid. Add orange juice to drained juices so that liquid measures 2 ½ cups. Dissolve gelatine in boiling water. Add juices; chill until partially set. Add raspberries and pineapple. Pour into greased 2-quart mold; chill until set. Makes 10 to 12 servings.

I decided it was more a dessert than a salad, any excuse to have cream! Anne