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Saturday, 31 December 2016

Festive Pineapples

 
 
Floating pineapples . . .

Mexican Cooking, including Latin American and Caribbean Recipes, Bay Books Round the World Cooking Library, recipe contributions by Susan Bensusan, New York 1977
 
 
Ensalada de Noche Buena - Christmas Salad

4 to 6 servings

1 cup diced cooked beets; 1 cup diced fresh pineapple; 1 cup diced apple; ½ cup mandarin oranges (canned; ½ cup diced bananas; ½ cup peeled and sliced guava; 2 tblspns lemon juice; 6 tblspns pomegranate seeds (optional); 1 cup light cream; sugar

Toss the beets and fruits together lightly in a glass bowl. Sprinkle wit lemon juice to prevent discolouring and decorate with pomegranate seeds. Serve with light cream and sugar.
 

 

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

Chocolate cake (one day old); almond essence; 1 cup cream; 50g chopped glace cherries; 2 large egg whites; 50g chopped glace pineapple; 3 tblspns icing sugar; extra whipped cream, cherries, pineapple; pink colouring; 1 tblspn rum

Method: Split chocolate cake to ½” thickness. Use a loaf tin, lined with foil. Beat cream until thick. Beat egg whites stiffly, add sugar, beat until dissolved. Divide into half. To one half add pink colouring, rum, cherries. To second half add almond essence, pineapple. Put alternate spoonfuls into prepared tin, spread evenly on top, cover with more cake and sprinkle with a little rum. Cover with foil, freeze until set. Turn out and spread all over with whipped cream. If liked decorate with cream, put through an icing pipe, decorate with cherries and pineapple. Freeze until set, wrap and keep frozen until required.





Ninety-nine Tempting Pineapple Treats made with Crushed and Grated Hawaiian Pineapple, 1925 Association of Hawaiian Pineapple Canners
 

 

Punches and Drinks: Pineapple Julep

Chop fresh mint leaves to make ¼ cup, add ½ cup powdered sugar and rub well together. Add 3 cups sirup drained from Crushed or Grated Hawaiiaan Pineapple, ¼ cup lime juice and 3 cups ice water. Allow to stand in a cold place at least 1 hour. Serve in glasses with a cube of ice in each and garnish with a sprig of mint.

 
 

 
Or you can wear it as a hat . . .
 

Saturday, 24 December 2016

Seasons Greetings, may everyone dream of pineapples

French Cooking Today, A Homemaker's Practical Encyclopedia, Heron Books & Marie-France magazine, 1969 Paris


Christmas Dinner: Pineapple Candelabra

“An idea for Christmas: the Pineapple Candelabra. For a holiday dinner party, make this delightful centrepiece with a silver or china compote dish and oval platter.

You will also need a box of multicoloured Swedish candles, a few pine-tree branches, and a large, attractive pineapple.

Put the compote dish in the centre of the platter, slice off the bottom of the fruit and stand it in the middle of the compote. Make as many holes in the sides as you have candles, (use a skewer) and push the candles into place. Decorate the dish and platter with the leaves, and a few gleaming balls.”




4 Ingredients: Christmas, Kim McCosker 2011 Queensland, Australia
 
 
 

Festive Fruit Fizz
 
Serves 8
1 cup watermelon, cut into cubes; 10 strawberries, hlled and halvd; 1 cup fresh, sweet pineapple cubes; 1 litre Lemonade (or sparkling mineral water)
 
Put cubes of watermelon, strawberries and a pineapple pieces on a baking tray and freeze for several hours or until frozen. Process the frozen fruit in a blender until smooth. Spoon blended fruit mixture into a pitcher, add ic cold lemonade or sparkllng mineral water and serve.
Tipsy Tip: Add a little vodka for the adults.


 

                          
     

Unusual Coleslaw http://unusualcoleslaw.blogspot.com.au/  Posted: 19 Dec 2016
 
Glazed Ham
Plumrose shoulder ham; 1/2 cup brown sugar; 1 desspn corn flour; white vinegar 1 desspn; pineapple rings; pineapple juice; 2 tspn french mustard
 
Method: Fasten pineapple rings to ham with tooth picks. Mix other ingredients together and pour over ham, bake 20-30 minutes in moderate oven. Basting frequently.
Source: contributed by D. Frances in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.79.

 

 
Thanks for recipe Vicki, I made a few adaptations to the recipe as we had a mini ham this year!
 

Monday, 12 December 2016

Marching Koalas' pineapple cheesecake

Marching Koalas Celebrity Cook Book, Hunter Region High Schools Band 1991 Newcastle NSW
Recipe contributed by Anita and Richard Face MP
 
Ukrainian: Pineapple Cheese Cake
 
“A nutritious and tasty cheese cake with a refreshing flavour of pineapple. This cheese cake has no pastry crust.”
 
750g ricotta cheese; 1 cup sugar; 5 eggs, separated; ¼ tsp salt; 2 tblspn plain flour; grated rind and juice ½ lemon; 1 cup crushed pineapple with juice; ¼ cup walnuts chopped fine OR almond flakes
 
Press the cheese through a sieve.
Beat the egg yolks until light. Add the sugar gradually and continue beating.
Bat in salt, grated lemon rind and lemon juice.
Combine with the cheese and mix thoroughly.
Stir in flour and pineapple.
Beat the egg whites until stiff and fold into mixture.
Butter a glass baking pan very generously with soft butter and coat with fine breadcrumbs.
Spoon the mixture into pan and sprinkle the top with chopped nuts.
Bake in a slow over for 1 hour.
At the end of the baking period, turn off the heat and let the cake stand in the oven until almost cool. Open the door during the last part of the cooling period. Do not remove the cake from the pan.
Cool completely before cutting. Keep it in a cool place.


Tuesday, 6 December 2016

Pineapple for Weight Watchers

Weight Watchers Cookbook, Over 250 New Recipes  1978  UK



Pineapple Sponge Custard 

6 tspns self-raising flour; artificial sweetener to taste; juice and rind of 1 small lemon; 2 standard eggs; 140ml skim milk; 4 slices canned pineapple, no sugar added, with 4 tblspns juice
 
Preheat oven 180°C. In a large bowl, mix flour, the sweetener, pineapple juice, lemon juice, rind, egg yolks, and milk, stirring all the time. Whisk egg whites until stiff and slowly fold into liquid mixture using a wooden spoon, reserving 1 slice of pineapple for garnish, cut remainder into 1 cm pieces and arrange in the base of a 600ml soufflé dish. Gently pour egg mixture over the fruit. Put dish in a deep baking tin, add hot water to come 3cms up the sides of the dish and bake for 55 minutes, or until golden brown and firm to the touch. Decorate with pieces of pineapple. Divide into 2 equal portions and serve at once.

Makes 2 servings.
 

Rum and Pineapple Yogurt    
 
140ml natural unsweetened yoghurt; artificial sweetener to taste; few drops yellow food colouring; 110g canned, crushed pineapple, no sugar added; few drops rum flavouring.

Mix all ingredients together and chill.

Makes 1 serving.

Thursday, 1 December 2016

"Pineapple Rag"

And now for a brief musical interlude ... "Pineapple Rag" by the wonderful Scott Joplin.
 
 
 

Wednesday, 23 November 2016

Pina Colada Fluff

Thanks for the link to this yummy dessert Cassie!

http://www.momontimeout.com/2015/02/pina-colada-fluff/

Mom On Timeout's Pina Colada Fluff

“Bring that tropical feeling home with Pina Colada Fluff! An incredibly easy and delicious dessert salad!” Trish, Mom On Timeout

Prep time 5 mins, Serves: 8 servings
Ingredients:

1 3.4 oz vanilla instant pudding mix; 1 20 oz can crushed pineapple (do not drain!); 1 8 oz container Cool Whip (Mom used lite, I used a can of Dairy Whip as I couldn't by the non-diary Cool Whip locally) – thawed; 1 tsp rum extract; 2 cups miniature marshmallows; 1 cup shredded sweetened coconut; ½ cup chopped nuts (your favorite)
Instructions:

1. Combine pudding mix and the entire can of crushed pineapple in a large bowl

2. Stir until completely combined

3. Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts

4. Chill until ready to served

 

Saturday, 19 November 2016

Thai served in a pineapple

The New Internationalist Food Book, Troth Wells, 1995


Kao Pad Supparot (Pineapple Rice), a Thai Recipe

Serves 4-6

Ingredients: 1 large pineapple; 450g rice, cooked and kept warm; 3 tblspn oil; 1 egg, beaten; 1 medium onion, sliced finely; 1 tblspn soy sauce; 1 cup / 100g shrimps or tuna; ¾ cup / 100g cashew nuts; 1 fresh red chilli, sliced thinly; 1 tblspn fresh cilantro/coriander or parsley, chopped; salt and pepper

1. Cut a thin lengthwise slice off the pineapple to enable you to scoop out the flesh while keeping the shell intact to serve the meal in. Cut the flesh into chunks, keeping any juice

2. Next, heat the oil in a wok or pan and then pour in the beaten egg, circling the wok to distribute the mixture evenly. Cook the egg a few minutes on one side, then turn it over and cook the other side. Remove the omelette from the pan and cut it into thin strips

3. Then, using more oil if necessary, stir-fry the onion for 2-3 minutes until it is golden and soft. Add the soy sauce and the rice and cook for 3 minutes. Now put in the pineapple pieces and juice, shrimps/tuna, nuts and strips of egg. Cook for 2 minutes, stirring well, Season with salt and pepper

4. Fill the scooped-out pineapple with the mixture and decorate with chili slices and the cilantro/coriander or parsley. Place on a flat dish and spoon any remaining mixture around the pineapple before serving.

Thursday, 10 November 2016

Leila's pineapple, coconut and sour cream salad

1 packet of shredded coconut, 250 ml sour cream (not lite), a large tin of pineapple pieces.
 
Mix all together and refrigerate.
Serve as a salad. 
 
(You can substitute a tin of fruit salad for the pineapple if you like.)

 
 
This salad is easy and delicious.
 
“Just ask Clinton and Alice, he rang me from Kenya to ask how to make it for one Australia Day, they only had grated fresh coconut and fresh pineapple, I believe it turned out OK - is much nicer made at least 12 hours ahead. 
 
Sometime I drain a bit of the liquid off so it is not quite as juicy, but adjust the liquid from the pineapple to suit - you do need most as it softens the shredded coconut. 
 
One of the easiest salads you will ever make, and everything is out of the pantry. I nearly always have sour cream in the fridge, and I always try to have shredded coconut and either a tin of pineapple or fruit salad in the cupboard, so if anyone turns up, even if I am out of fresh salad vegetables, I can have potatoes (which I never seem to run out of) and a salad with fish for a meal without any hassles. 
 
Enjoy - a staple salad in this family over holiday season, the kids all love it, it really is a meal by itself. I can even remember who first gave me the recipe about 36 years ago, trusted and tried for all of that time.” Leila, Queensland (Our niece Alice's mother-in-law & our friend!) Anne.
 

Tuesday, 8 November 2016

Shopping for pineapples?

There are some irresistible sandals (and other "must haves") on this website . . . thanks for the link Katherine

https://www.blogger.com/blogger.g?blogID=2546684714246674679#editor/target=post;postID=
6621989939024002607;onPublishedMenu=editor;onClosedMenu=editor;postNum=0;src=link

and here's a delicious ice cream enjoyed by Sally in Turpan, Xianjiang, China earlier this year.

Thursday, 3 November 2016

Pineapple and, cabbage

Encyclopaedia of Creative Cooking, a step-by-step guide to the world’s best cooking, Volume 5 Vegetables, Sydney 1979
 

Cabbage Casserole Tutti Fruiti, China
 
675g cabbage, shredded; 1 small apple, peeled, cored and sliced; 1 small peach, peeled, stoned,(pitted) and sliced; 1 slice fresh pineapple, cubed; 150ml natural yoghurt; 150ml water; 15g arrowroot; salt and pepper; 50g grated onion; 50g butter; 50g fresh breadcrumbs
 
1 Boil the cabbage in salted water for 5 minutes. Drain and reserve the cabbage water.
 
2 Heat the oven to 190°C.

 
3 Place the cabbage in an ovenproof dish with the apple, peach and pineapple.
 
4 Boil 300ml cabbage water. Mix together the yoghurt, water and arrowroot and add to the cabbage water, stirring until it thickens. Season with salt and pepper and simmer for 5 minutes.

 
5 Add the grated onion and pour onto the cabbage and fruit mixture. Place in the oven for 15 minutes.
 
6 Meanwhile, melt the butter in a pan and shallow-fry the breadcrumbs until golden-brown and crisp. When the cabbage casserole is cooked, remove from the oven, sprinkle with breadcrumbs and serve.

Serves 4

Thursday, 27 October 2016

Ginger up your pineapple

Ginger Up Your Cookery, Edited by Charles Seely, decorations by Kate Simunek, London 1977

Pickled Pineapple

225g tin pineapple slices (unsweetened preferably); 1 tblspn brown sugar; 4 black peppercorns; 2 cloves; 1 cm stick cinnamon or ¼ tspn powdered cinnamon; 2 tblspn wine vinegar; 3 tblspn grated ginger; pinch of salt

Drain pineapple slices and put them aside. Measure pineapple juice and make up to 150ml with cold water. Boil juice with rest of ingredients. If using sweetened pineapple, omit sugar. Add pineapple slices after 10 minutes wither whole or cut in chunks. Boil for further 10 minutes. Remove pineapple with slotted spoon. Place in shallow bowl. Discard cloves and peppercorns. Continue boiling liquid until syrupy. Pour over pineapple and chill. Serve with cold meats, hams and fish.

Saturday, 22 October 2016

Pineapple rice puff

Woman’s Day Just Desserts,1983 Sydney   
 

Pineapple Rice Puff 
 
Cooking time: 1 ¼ hours;  Serves 6
 
¼ cup short-grain rice; 600ml milk; pinch salt; 2 tspns butter (or margarine); 2 eggs, separated; 3 tblspn sugar; 1 tspn vanilla essence; 1 tblspn desiccated coconut; 425g can pineapple pieces, drained
 
Place rice, milk, salt and butter in a saucepan. Cover and cook over moderate heat, stirring occasionally, until rice is tender – about 40 minutes. Remove from heat and allow to cool for about 15 minutes.
Whisk egg yolks together with a fork and add to rice mixture with sugar, vanilla essence and coconut. Stir until well combined.

Beat egg whites until stiff peaks just form and fold gently through rice mixture. Grease a 20cm square casserole or ovenproof dish and arrange pineapple pieces over base. Pour over the rice mixture and bake in a moderate oven (180°C) for 1 ¼ hours, or until golden brown and firm to touch. Serve warm or cold.
 
 

Saturday, 15 October 2016

Pineapple juices and smoothies

The Australian Women's Weekly Juices and Smoothies, 2016 Sydney

 
Pineapple Mint Slushie
Serves 2
 
½ small pineapple (450g), peeled, cored, chopped coarsely; 1/3 cup (80ml) lime juice; ½ cup loosely packed fresh mint leaves; 1 ½ cups ice cubes
 
1 Blend ingredients until smooth. Serve immediately
2 Serve with mint sprigs and lime wedges, if you like
 
 
Thanks Krystal and Jess!

Watercress and Pineapple Soother
Serves 2
 
2 cups firmly packed watercress sprigs; 2 celery stalks (300g) trimmed, chopped coarsely; ½ medium pineapple (625g), chopped coarsely; 2 cm piece fresh ginger, peeled
 
1 Push ingredients through a juice extractor into a jug. Stir to combine
2 Serve immediately, topped with crushed ice, if you like


 
Summer Sunrise
Serves 2

½ cup (125ml) coconut water; 1/3 cup (80ml) fresh orange juice; 1 medium apple, quartered, cored; ½ small ripe pineapple (450g) peeled, cored, chopped coarsely; 1 cm piece fresh ginger, peeled, sliced thinly; 1 cup ice cubes
 
1 In this order, place coconut water and orange juice, then apple, pineapple and ginger in a blender. Add ice cubes; blend on high-speed for 1 minute or until smoothie
2 Serve topped with chopped pineapple, mint and pineapple fronds, if you like


 
Passionfruit and Pineapple Spritzer
Makes 1 litre (4 cups)
 
1 small ripe pineapple (900g); ½ cup (125ml) passionfruit pulp; 1 ½ cups (375ml) chilled sparkling mineral water; ½ cup torn fresh mint leaves
 
1 Peel, core and coarsely chop pineapple. Push pineapple pieces through a juice extractor into a jug; you need about 2 cups (500ml) juice. Refrigerate until chilled.
2 Place chilled pineapple juice in a large jug with passionfruit, mineral water and mint; stir to combine
3 Serve topped with crushed ice, passionfruit pulp and micro mint, if you like

Electrolyte Booster
Serves 2
 
1 cup (250ml) coconut water; 200g frozen pineapple; ½ small avocado (100g); ¼ baby fennel bulb; ¼ cup loosely paced fresh mint leaves; 1 cup firmy packed baby spinach leaves; 1 tblspn lime juice; ice cubes
 
1 Blend ingredients in a high-speed blender until smoothie
2 Serve immediately over ice, topped with lime slices, if you like


 
Mojito Mocktail
Serves 2
75g green kale; ¾ cup firmly packed fresh mint leaves; 350g peeled pineapple, chopped coarsely; 1 medium lime, peeled; ½ cup chilled unsweetened coconut water

Mint salt rims: 1 tblspn sea salt flakes; 1 tblspn fresh mint leaves; 1 lime wedge
 
1 Make the mint salt rims
2 Push kale, mint, pineapple and lime through a juice extractor into a jug. Stir in coconut water
3 Pour into prepared glasses, over crushed ice, if you like
Mint salt rims: crush the salt and mint in a mortar and pestle; transfer mixture to a small plate. Run the lime around the rim of two glasses. Press the rims into the salt mixture


Nashi, Pineapple and Lemon Grass Juice
Serves 2
 
15cm stalk fresh lemon grass, chopped; 2 large nashi, unpeeled, quartered; ½ medium pineapple, peeled, chopped coarsely; 2 small limes, peeled
 
1 Starting with the lemon grass, push ingredients through a juice extractor into a jug. Stir to combine
2 Serve immediately with crushed ice, lime wedges and lemon grass stalks, if you like


 
Love Potion
Serves 2
 
400g chopped seedless watermelon; 250g peeled pineapple, chopped coarsely; 1 long fresh red chilli, stem removed, chopped coarsely; ¼ (60ml) pure pomegranate juice; 1 tspn honey
 
1 Push the watermelon, pineapple and chilli through a juice extractor into a jug. Add pomegranate juice and honey. Stir to combine
2 Serve immediately with extra chilli, if you like
 
Tropical Fruit Smoothie
Serves 2
 
½ cup (125ml) freshly squeezed orange juice; ½ small pineapple (450) chopped coarsely; 1/3 cup (80ml) strained passionfruit juice; 250g low-fat yoghurt; 1 tblspn wheat germ
 
1 Blend or process ingredients until smooth
2 Serve smoothie topped with crushed ice and passionfruit, if you like
 
Frozen Yo-Berry
Serves 2
 
1 ½ cups (420g) Greek-style yoghurt; 1 tblspn honey; 200g peeled, coarsely chopped pineapple; 250g strawberries, halved; 250g fresh mixed berries
 
1 Blend yoghurt, honey, pineapple and strawberries until smooth. Pour mixture into 3 14-hole ice-cube trays (1 tblspn capacity), Freeze for 4 hours or until frozen
2 Serve fresh yo-berry cubes with fresh berries and, if you like, topped with micro mint
 
 
Thanks for the cute pineapple ice cube trays Marisa and Isami !