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.
Monday, 3 February 2014
Tasmania, the PINEapple isle.
I couldn't leave this booklet behind in an op shop on Tasmania's east coast recently - what an appetising cover design!
Meals on a Shoestring, Booklet No 27 London 1964
a rice pudding mixture in a double saucepan.
the rice, place it in a 900ml pie dish with the milk and sugar and put shavings
of butter and a little grated nutmeg over the top. Bake in a cool to warm oven 150°C
for 2 – 2 ½ hours, stir it once or twice during the first hour. Rice
pudding may also be cooked in a double boiler; the proportion of ingredients
and the cooking time will be the same.
I simply mixed some
leftover cooked brown rice with the other ingredients in a saucepan and boiled
them for 10 minutes, Anne.
Rice – When the rice is creamy and tender, place in a pie dish or in individual
dishes. Drain the juice from an 225g can of sliced pineapple and place in a
small, saucepan, with a little sugar; boil rapidly until it reaches a glazing
consistency. Arrange the pineapple slices on top of the rice and coat evenly
with pineapple glaze. Leave to cool.
This dish was found in the treasure trove
"The Shop in the Bush" near St Helens.
And this wonderful wall decoration enhances the hospitable Hotel Bruny at Alonnah, Bruny Island.