Monday, 28 December 2015

Pineapple Relish, Jam and Marmalade

The Produce Companion: From balconies to backyards, the complete guide to growing, pickling and preserving, Meredith Kirton and Mandy Sinclair 2015 Australia

Chutneys and Relishes: Pineapple and Ginger Relish
1 tblsp olive oil; 1 onion, finely chopped;2 tblspn grated ginger; 1 long red chilli, seeded if desired, finely sliced; 1 medium pineapple (weighing about 850g) peeled, cored and chopped; 1 red capsicum (bell pepper), seeded and finely chopped; 370g (2 cups) soft brown sugar; 500ml (2 cups) brown (malt) vinegar
Heat the oil in a large saucepan over medium heat, until softened, then add the ginger and chilli and fry for another 30 seconds, until fragrant. Stir in the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 minutes, or until the pineapple is soft and the mixture has thickened.
Ladle the hot relish into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cooma Methodist Church Ladies Aid Recipe Book of Genuine Recipes 1940s
With the desire to be of service, this book is sent forth on its mission. Those who have contributed to it have done so gladly, willing to pass on what they have tried and proved to be acceptable . . . I cannot but feel that its usefulness will soon win for it a necessary place in the home of every housewife who desires to deliver dainty dishes to even the most particular.” Edward M. Biddle, Minister Cooma-Bombala Circuit

Melon and Pineapple Jam (Mrs W. Roberts, Five Dock)
3 1/2kg prepared melon; 1kg prepared pineapple; juice of 3 lemons; 4 1/2kg sugar; 1 litre water
Sprinkle 2 cups sugar on melon and let it stand overnight. Next morning ass pineapple, juice of lemons and water and let simmer until the melon is soft; this will take about 2 hours, then add remainder of sugar and boil quickly until the juice forms a syrup.
The Cuisine of the South Pacific, Gwen Skinner, photography by Michael Willison, 1983 New Zealand

Fiji – Pineapple, Pawpaw and Ginger Marmalade
2 lemons; 2 cups water; 2 cups fresh pineapple, shredded; 2 cups fresh firm pawpaw, diced; 4 cups sugar; 4 tsp fresh ginger
Slice lemons paper thin and cook in 2 cups water for half an hour. Add remainder of ingredients, bring to a rolling boil, turn heat down and cook until thick, stirring constantly. Jar immediately.

Tuesday, 22 December 2015

Glace Fruit Balls

Glace Fruit Balls from Unusual Coleslaw

90g (3 oz.) walnut pieces; 60g (2 oz.) glace apricots; 2 slices glace pineapple; 125g (4 oz.) dark chocolate; 1/2 cup coconut; 60g (2 oz.) red cherries; 60g (2 oz.) green cherries; 60g (2 oz.) butter; 60g (2 oz.) packaged cream cheese

Method: Chop glace fruit and nuts finely. Put chocolate in top of double saucepan until melted. Remove from heat. Add butter and cream cheese. Mix well. Put into fridge for several hours to firm up. Roll teaspoons into balls and toss in coconut.
Source: contributed by Mrs. E. Wood in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.53.

Now, this is a Christmas Tree!!! Thanks Vicki for the link and the recipe, the Glace Fruit Balls were (rich) delicious! Anne

The pineapple, the symbol of hospitality, is well-known and much-loved in Savannah, Georgia. At The Marshall House, we love it so much, we’ve been decorating our Christmas tree as this fabulous fruit for more 15 years!”

And, the website includes DIY instructions!

Friday, 18 December 2015

Christmas Cake

Family Favourites with currants, sultanas, seeded raisins, c1950s Melbourne. Published by The Australian Dried Fruits Association as a service to housewives

White Christmas Fruit Cake
1 cup seeded raisins; 1 cup sultanas; 225g candied pineapple; 225g candied cherries; 225g blanched almonds; 100g citron peel (I used mixed peel); 2 oranges; 1 cup butter; 1 ½ cups sugar; 6 eggs; 225g desiccated coconut; 1 tsp rose-water; 3 cups self raising flour
Shred pineapple, cherries and blanched almonds and cut citron peel into thin slices.
Mix fruits, cover them with 3 tblsp orange juice and allow them to stand overnight to soften.
Wash butter to free from salt, then cream it with sugar.
Add well beaten yolks of eggs, then the coconut to which was added 30 minutes previously the rosewater.
Beat in 11/2 cup orange juice alternately with sifted flour.
Fold in stiffly beaten egg whites.
Add fruits and nuts and then the raisins chopped and dredged lightly with flour.
Pour into a well greased tin and bake slowly 3 to 4 hours.

Monday, 14 December 2015

Illuminated Pineapple

Super Natural Cookery: Recipes for Vegetarian Gourmets, Written by Jim Corlett, Illustrations by Dave Colin New Zealand 1978

Les Doigts d’Ananas aux Doigts

“These are, if you want it in English, fingers of pineapple eaten with the fingers. Simply cut the pineapple from top to bottom 8-12 times to make long sections – as shown below.

Serve with a candle in the top, and congratulate yourself on having avoided the messy cutting off of the rind. Besides, it’s perfectly correct as it is perfectly Hawaiian” Jim Corlett.

Flaming Pineapple  

If you have the patience, you can peel the pineapple, and then cut it into cubes. Sprinkle on a bit of raw dark brown sugar, or spread on one of the more exotic honeys, such as cactus or citrus blossom. Grill for a moment until the pineapple is thoroughly warmed and the sweetener melted in. Remove from heat and garnish with ‘roses’ made from whipped double cream piped on with a pastry tube. If your views on alcohol will allow you to use a bit in cooking, pour a brandy over the cubes, and set on fire at serving time.
We tossed some freshly picked blueberries on top of the cream and the flavours were wonderful!

For all the fun, and pure pineapple, merely soak the leaves in brandy, and fire them. Spectacular in a dark room for a party.

Just to be safe we put our pineapple outside on a rock. Les sliced the top leaves off and dried then in a slow oven before soaking in alcohol. We pegged the leaves back on with a toothpick. It really was spectacular and the pineapple remained totally unharmed and edible! Anne

Saturday, 12 December 2015

Piney Pink Surprise

Woman’s Day magazine, August 1969 USA

Piney Pink Surprise (+ creamy base)
The creamy base can be used for their recipes “Florida Honey-Nut”, “Tangy Beet Mold” and “Green Grapes Elegant”. I used it for “Piney Pink Surprise”.
Creamy base:
1 ½ cups cold liquid; 2 envelopes unflavoured gelatin; 225g cream cheese, softened; 2 tblspn lemon juice
In saucepan, sprinkle liquid with gelatin. Heat slowly, stirring, til gelatin dissolves. Do not boil. Stir in cheese, lemon juice, seasonings; cool; chill till thick as unbeaten egg white. Gently stir in solids; put in 5 to 6 cup mold; chill till firm. Unmold. Good for salads, main dishes and desserts.
Piney Pink Surprise:

Use red tropical-fruit punch for liquid, cream cheese, 1 tsp grated orange rind, 450g can unsweetened crushed pineapple (drained), ½ cup finely chopped toasted almonds. Serve as a salad or dessert.

Friday, 4 December 2015

Pineapple to the rescue

Recipes to the Rescue: 350 recipes for those with allergies and food intolerances, Jann Bonner, Lindy Kingsmill and Suzanne Morrow  1988 Victoria, Australia
Pineapple and Fish Tartlets
Free of dairy products, wheat, corn, sugar, eggs, soy, orange and nightshades, serves 8
1 quantity pizza base, rolled and cut into rounds to fit into small pastry tins, greased lightly

125g boneless fish fillets (eg ocean parch) steamed and flaked; ½ - ¾ cup cooked brown rice; ½ cup chopped fresh pineapple; 2 tblspn chopped and toasted cashews or almonds; ½ cup pineapple sauce

Pineapple sauce:
¾ cup unsweetened pineapple juice; 1 tspn apple cider vinegar; ¼ - ½ tspn fine grated ginger; 1 tblsp chopped chives; 1 tblspn arrowroot mixed in 1 tblspn water
Lightly bake bases for 5 – 10 minutes.
Combine all ingredients for filling in a bowl, except sauce. Spoon filling into pastry cases.
Heat ingredients for sauce in a pan and stir till thickened. Pour over 1 – 2 teaspoons of sauces, just enough to flavour and combine ingredients.
Bake in a moderate oven for 10 minutes until heated through.
Serve with a parsley and cress garnish.
I used caged parsley as garnish – caged parsley is what you grow when you have lots of rabbits living in your yard!

Friday, 27 November 2015

No Cook Pineapple Marshmallow Fruit Cake

Family Favourites with currants, sultanas, seeded raisins, c1950s Melbourne, Published by The Australian Dried Fruits Association as a service to housewives

Marshmallow Fruit Cake
(No cooking)
½ cup sultanas; 1 cup seeded raisins; ½ cup evaporated milk; 3 tblspn orange juice; 16 finely cut marshmallows; 4 dozen Uneeda (I used 1 ½ packets of Milk Arrowroot); ¼ tspn each cinnamon and nutmeg; ¾ cup walnut pieces; 1/3 cup crystallised pineapple; ½ cup glacé cherries; 2 tblspn grated orange peel
Into a bowl put evaporated milk, marshmallows and orange juice. Crush biscuits to fine crumbs and place in bowl with remaining ingredients, including pineapple and cherries which have been finely chopped.
Add milk mixture to dry ingredients, mix till all crumbs are moistened, press firmly into tin, decorate with further cherries, raisins and walnuts and cover tin tightly.
Chill for 2 days in refrigerator before slicing and keep in a cool place.

Friday, 20 November 2015

Pineapple tarts

Australian Women’s Weekly Cookbook Sydney 1970, Ellen Sinclair Food Editor

Pineapple and Cream Cheese Tarts:
50g packaged cream cheese; 2 tspn lemon juice; ½ cup drained crushed pineapple; 1 dozen baked tartlet cases
Beat cream cheese until smooth, beat in lemon juice and pineapple. Spoon mixture into pastry cases, level tops. Spoon slightly cooled glaze over, refrigerate before serving.
1 tspn arrowroot; ½ cup pineapple syrup; few drops yellow food colouring
Blend arrowroot with pineapple juice in a saucepan, stir until mixture boils and thickens. Colour as desired.

Whitefriars College Mothers’ Auxiliary Selected Recipes, Melbourne 1979

Pineapple Filling for Shortbread Tarts

1 tin crushed pineapple; 50g butter; 2 tblspn sugar; 1 tblspn custard powder

Melt butter, add custard powder and sugar, then pineapple. Just bring to boil.

And here's something to check out - the latest fashion worn by world leaders - Piña !

Sunday, 15 November 2015

Lamb and pineapple casserole

Great Ways with Steak and Chops, The Australian Women’s Weekly, Ellen Sinclair food editor 1974

Lamb & Pineapple Casserole 

4 lamb chump chops; 2 rashers bacon; 425g can pineapple slices; salt, pepper; 25g butter
Drain pineapple, reserve ½ cup of the syrup.
Remove rind from bacon rashers, cut rashers in half lengthways; wrap each chop in bacon rasher, secure with small wooden sticks.
Put chops in an ovenproof dish, top each with a pineapple slice.
Put a small piece of butter on each and season with salt and pepper.
Pour reserved pineapple syrup over. Cover, bake in moderate oven 60 minutes or until chops are tender.
Serve with mashed potato and broccoli.
Serves 4.

Monday, 9 November 2015

Pineapple and mushrooms

Encyclopaedia of Creative Cooking, a step-by-step guide to the world’s best cooking, Volume 5 Vegetables, Sydney 1979
Stir-fried Mushrooms
25ml (1/8 cup)oil; 1 onion, chopped; 450g (3 cups) mushrooms, quartered; 1 clove garlic, peeled and crushed; 30ml (2 tblspn) soya sauce; 15g (1 tblspn) fresh ginger, chopped; 75ml (3/8 cup) pineapple juice; salt and pepper
Serves 4
1 Heat the oil in a sauté pan and shallow-fry the chopped onion until soft but not brown. Add the mushrooms. Cover with a lid and simmer for 5 minutes.
2 Liquidize together the garlic, soya sauce, ginger and pineapple juice. Add to the mushrooms and onion, season and boil for 2 minutes.
Tips: One of the features of Chinese cookery is the use of fresh ginger, which has a most distinctive flavour.

Saturday, 7 November 2015

More pineapple meat balls

Family Favourites with currants, sultanas, seeded raisins, c1950s Melbourne, Published by The Australian Dried Fruits Association as a service to housewives

Fruit Meat Balls

¾ Seeded Raisins soaked in 2 cups water overnight; ½ cup milk; 1 slice bread; 900g minced steak; 1 egg; 1/ tspn salt, pepper to taste; 2 tblspn salad oil or shortening

Sauce: 2 cups liquid in which Raisins were soaked; ¼ Seeded Raisins; 1 medium-sized can pineapple chunks; ¼ cup chopped green capsicum; ¼ cup sugar; 1 tblspn soya sauce; 1 ½ tblspn cornflour; ¼ cup wine vinegar

Crumble bread and pour milk over to soften.

Combine meat, ¾ cup Raisins, beaten egg, salt, pepper.
Add bread-milk mixture and blend well.

With wet fingers form into balls, brown in hot oil, shaking pan frequently so they will keep their round shape.

Simmer about 5 minutes liquid in which Raisins soaked, pineapple chunks, and their syrup, sugar, vinegar and soya sauce.

Blend cornflour with a little water and stir into hot liquid.
Simmer, stirring constantly, until sauce has thickened.

Add browned meatballs and simmer 30 minutes or until meat balls are tender.

All spoon measurements are rounded.

Friday, 9 October 2015

Fruit relish

Keeping Cool Cookbook, Susan Lloyd 1973 Australian Universities Press
Fruit Relish

25 minutes cooking time.
1 small pawpaw; 1 mango; 4 cups chopped pineapple; 450g firm red tomatoes; 1 green pepper; 1 large green apple; 1 onion; ½ cup white vinegar; ¼ cup sugar; 1 tspn grated ginger; 1 tspn salt; pinch cayenne pepper

Remove skin and seeds from pawpaw, mango, tomatoes and apple and chop into 3cm pieces. Chop onion; remove seeds from green pepper and cut it into strips. 

Into a large saucepan combine vinegar, sugar, green ginger, salt and cayenne pepper and bring mixture to the boil. Add fruits, onion and pepper, cover and simmer gently for 15-20 minutes. 

Stand mixture until slightly cooled and pour into jars and seal. Makes approx. 1 ½ litres.

Moosewood Pineapple

The Moosewood Cookbook; Recipes from Moosewood Restaurant, Ithaca, New York Compiled, edited, Illustrated and Hand-Lettered  by Mollie Katzen 1977

Finnish Whipped Fruit Puddings

Mix and match your favourite fruit juices and fruit. 5 – 6 servings. 40 minutes actual preparation time, but then it needs at least 1 ½ hours to chill.

3 cups fruit juice (apple, cranberry, orange, pineapple, grape – any or several) (but NOT Hawaiian punch); ½ cup raw farina (non-instant) I couldn't buy farina so I used semolina instead; ½ cup real maple syrup (or 1/3 cup honey); juice from ½ lemon; dash each cinnamon and nutmeg; 300ml heavy cream, whipped OR 1 cup yoghurt; 1 cup fresh fruit (coarsely shredded apples, sliced, fresh peaches, strawberries, pre-cooked and slightly-sweetened cranberries – you choose)

Heat juice and syrup or honey to boiling. Sprinkle in the farina and cook slowly, constantly stirring until thick and smooth (about 8 – 10 minutes).

Pour into a large bowl and whip with wire whisk or electric beaters until light and fluffy (about 15 minutes). Fold in fresh fruit and whipped cream or yoghurt. Chill.

Serve topped with fresh berries or chopped, toasted nuts. Other possible garnishes: grated orange or lemon rind, an extra dusting of fresh ground nutmeg, a strawberry blossom.

Monday, 5 October 2015

4 Ingredients - one being pineapple

4 Ingredients: Fast, Fresh and Healthy, Kim McCosker, Rachael Bermingham and Deepak Chopra 2010

Pineapple Creamy Tofu Dessert: a recipe from Wendy Beattie

Serves 4   

200g soft silken tofu, whipped in a blender; 1 cup diced sweet, fresh pineapple; 1 cup freshly grated coconut; 2 tspn vanilla

Combine all ingredients and chill in the refrigerator. Spoon into dessert dishes when ready to serve.

Optional: Garnish with freshly sliced kiwi fruit.

Tuesday, 29 September 2015

Pineapple Products

Click here for wonderful short film about Nin an enterprising Thai girl


Thanks for the link Ella.

Katrina brought these delicious jellies home from Japan.

Ella and Jess 

Make it yourself jelly from Pakistan

Pineapple upside down cake from a bakery in
Coffs Harbour NSW

Tropicana Cake from a cafe in Gloucester NSW

Sydney Airport

And thanks for this pinapalia link Cassie - MORE housewares on a pineapple theme! 
What's next?