Thursday, 30 July 2015

Pineapple Frangipani Balls

Frangipani balls

Makes 18 balls

100g dried pineapple
1 cup raw cashews (140g)
1 ½ cups shredded coconut (110g)
1 tablespoon lime juice
2 teaspoons coconut oil (solid)
Zest of ½ a lime
Pinch sea salt
½ cup desiccated coconut (optional)

Place the pineapple into a food processor and blend on a high speed for 10-20 seconds.
Add the other ingredients to the processor and mix on high for about 2 minutes or until thoroughly combined and the mixture sticks together. Continue to scrap down the sides and mix.
Roll tablespoon sized balls with the mixture then roll in (optional) coconut.
Refrigerate for ½ an hour before enjoying!

Thanks for the recipe Pauline, hope you enjoyed them!

Sunday, 26 July 2015

Chafed pineapple

Margaret Fulton Cookbook Sydney 1979 (first published 1968).

Chafing Dish Pineapple
1 ripe pineapple, peeled and diced or a large tin of pineapple pieces (drained); 100g butter; 1/3 cup rum; 1 ½ tblspn brown sugar; 300ml cream
In the blazer of a chaffing dish, or in a frypan, sauté the pineapple in butter until pieces are golden brown. Sprinkle with sugar and rum. Cook until all liquid is absorbed. Add cream and serve as soon as cream is heated through.

Wednesday, 22 July 2015

Pineapple on the train.

Breaking news story from roving reporter, Merilyn, who is actually my husband’s cousin’s daughter.

“There's a lady on my train, 3 rows in front of me, currently eating a tin of pineapple as a mid morning snack. She drained the juice as a drink straight from tin to mouth, and has since been popping slices into her mouth. It's quite a sight.”

Merilyn was too polite to photograph this scene which in my book outdoes helicopter rides AND shark attacks! So you’ll have to imagine the lady, who personally I believe was probably wearing something similar to these pineapplesque shoes, Anne. 

Image Source: Getty / Kirstin Sinclair; Rochas shoes; Paris fashion week Fall 2015

Thanks Merilyn

or these

Thanks Kylie.

Monday, 20 July 2015

Patriotic Pineapple

Khaki Cookery Book

Compiled by our friend, Bill Dowling’s  grandfather’s niece, Ella Dowling from “The Oaks”, to raise funds for the troops during World War I. Eastern Telegraph Print, Dungog NSW.

This book contains some advertisements for long gone businesses that operated in Dungog such as “V.R. Watt Dungog’s Live Jeweller” and “U R Next! E.P. Hutton, Hairdresser and Tobacconist”, plus recipes that include the classic “Australian soup” with the main ingredient being kangaroo tail, “Picnic Pie” which includes 2 sheep’s heads in the ingredients, “Dardanelles Pudding” and “Retrenchment Cake”.

Pineapple Custard, Contributed by Mrs J Lean

Make a custard of 1 quart of milk, 2/3 cup sugar and 4 eggs; heat the milk to boiling in a double saucepan; then add the eggs and sugar, beaten together. Stir well, and when done, set aside to cool.  Have a nice, ripe pineapple picked to pieces with a fork, and sprinkled with sugar. Just before serving the custard, stir in the pineapple.

I couldn’t serve custard without pudding! So I choose

Golden Pudding, Contributed by Mrs Luscombe

2 tblspn sugar, 2 tblspn butter, beat together well, add 1 egg, beat again. Add ½ cup milk, then stir in 1 cup flour in which 1 tspn of baking powder has been mixed. Butter a mould, put in 2 tblspn golden syrup, pour mixture into the syrup, cover with buttered paper, and steam 1 ½ hours.

And in keeping with the theme of Empire this cloth was crocheted by my grandmother, Mabel May Bridge, Anne.

Wednesday, 15 July 2015

The Liberated Pineapple

The Liberated Cook by the Reluctant Housewife, to aid research into Muscular Dystrophy NSW Date?

Pineapple Stuffed Onions  
Peel the onions and remove a small slice off the root end. Slice about 1cm from the top of each onion. Place in dish with sufficient boiling salted water to cover and cook for 25-30 minutes or until onions are tender. Drain and cool slightly. Remove the centre sections of the onions, leaving sufficient flesh for them to retain their shape.

Fill the onions with heated crushed pineapple and place in a buttered oven proof dish, in a moderate oven for 10-15 minutes.
You will need – 6 medium onions; 1 X 470g tin crushed pineapple

Jellied Waldorf
Make up pineapple jelly, using the pineapple juice from the can and extra water. Use ice-cubes to get jelly to set quickly, if desired. When jelly is almost set fold in the rest of the ingredients.
Serve with sour cream on a bed of lettuce.
You will need – 1 packet pineapple jelly; small tin pineapple pieces; 1 apple (large) chopped in cubes; ¼ cup chopped celery; ¼ cup chopped walnuts.

Pineapple Breeze  
Chill evaporated milk. Bring crushed pineapple to the boil and add lemon jelly. Stir until dissolved. Mix in sugar and extra water – cool until almost set. Whip evaporated milk until thick and mix with the pineapple mixture. Put in fridge until set – about 2 hours.
You will need – 1 X 185g tin evaporated milk; 1 tin crushed pineapple plus ½ cup water; 1 packet lemon jelly; 2 tblspn sugar; 1 tblspn lemon juice.

Sunday, 12 July 2015

Sublime Pineapples

Craig's Royal Hotel opened in my great grandmother's home town, Ballarat Victoria, in 1853 during the Gold Rush. It has hosted many celebrities such as Dame Nellie Melba, Mark Twain, members of the royal family and my friends Greg and Phyl who sent us this photo of the fabulous decor.

And now for something ridiculous. 

Nothing to do with pineapples at all, but, I just had to include this wacky little Golden Book that I found in my collection of children's storybooks, Anne

Who thinks of these things?

Wednesday, 8 July 2015

Molly Dye's pineapple edging

Molly Dye’s Ideas Book: the things you’ll want to remember, Sydney 1960s

Although I couldn’t find a single recipe or household hint in this booklet that mentioned pineapple I did discover a “pretty” crochet “towel edging” of pineapples and some lovely illustrations which qualifies Molly Dye to appear in the blog!

And, the "new ABC" did include D – dried fruit; J – jam and M – marshmallows which the Pineapple Princesses frequently feature.

You can’t go past Molly Dye for advice on restoring a yellowed panama hat or suggestions for fete best-sellers but most of all I love the advice for housewives.

I wonder if it’s too late for me to start starching Les’s shirts? Anne.

Saturday, 4 July 2015

There's a pineapple in the gado gado salad

The Real Asian Cook Book, Ayam Brand, Carol Selvarajah 1990s Sydney

Gado Gado Salad: Malaysian

“This is a distinctive vegetable salad with a unique sauce that makes the difference” Carol.

1 cucumber chunked with skin remaining; 1 packet bean sprouts (remove tails if time permits); 6 pieces ready-fried tofu, optional; 2 hardboiled eggs, quartered; 6 snake beans sliced into 4cm lengths, 1 min. or microwaved 3 mins. (H); 3 cabbage leaves chunked 6cm wide; ½ pineapple peeled, then chunked

Have the fruits and vegetables ready and arranged so that colours and textures contrast. Toss with Rojak Sauce just before serving. The sauce can be made in two ways: a quick method and a convenient Ayam Brand method using a variety of sauces. 
Serves 4 – 6.

Rojak sauce using Ayam Brand satay sauce on its own, with 2 tblspns Ayam Brand sweet chilli sauce; 
1 (250ml) can Ayam Brand satay sauce; 1 tblspn Ayam Brand tamarind puree; 1 tblspn Ayam Brand sambal oelek; 1 can (140ml) Ayam Brand coconut milk; sesame seeds as garnish

Combine well together, pour over Gado Gado and toss evenly. Serve at once with a sprinkling of sesame seeds.

Handy hint: Make up a fruity satay for entrees skewering some salted green apple cubes and fresh pineapple cubes.  Make a dip of 1 tblspn of each of Ayam Brand sweet and sour sauce and crunchy peanut butter. Add a little chilli for flavour if necessary.

Wednesday, 1 July 2015

Gâteau d’Ananas

Cordon Bleu Desserts and Puddings, Rosemary Hume and Muriel Downes, illustrated by M. J. Mott Penguin Books 1975

Gâteau d’Ananas

Prepare a sponge and split into 2 slices. Fill with whipped, sweetened cream flavoured with Kirsch and about 2-3 tblspn diced pineapple.

Cover the top with overlapping slices of pineapple; brush with apricot glaze and decorate with diamonds of angelica.

Apricot Glaze: For use with all ‘yellow’ fruit (apple, gooseberry, bananas, grapes etc). Make a pound or so at a time, as this keeps well and can be used as wanted. Turn the apricot jam into a saucepan, adding the juice of ½ lemon and 4 tblspn water to every pound of jam. 

Bring slowly to the boil and simmer for 5 minutes. Strain and return to the pan. Boil for a further 5 minutes. Turn into a jam-jar for keeping. If for immediate use, continue to boil until thick, then brush thickly over the fruit.