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Sunday, 28 February 2016

Cherry Ginger and Pineapple Cake

Eating in the ‘80s, published by The Sydney County Council


Cherry Ginger and Pineapple Cake
250g butter; 1 cup castor sugar; 1 level tspn grated lemon rind; 4 X 60g eggs; 1 cup self raising flour; 1 cup plain flour; 1 cup ground almonds or marzipan meal; ¼ cup lemon juice; ¼ cup (60g) chopped glace pineapple; ¼ cup (60g) finely chopped glace ginger; 1 cup (180g) glace cherries, cut in halves
1. Cream butter, sugar and lemon rind. Add eggs one at a time, beating well after each addition
2. Add sifted flours and ground almonds alternately with lemon juice to creamed mixture, mix well. Fold pineapple and ginger
3. Place three-quarters of mixture into a 23cm X 12cm X 8cm loaf tin, lined with a double thickness of greaseproof paper. Pace cherries evenly over mixture, cover with remaining mixtures
4. Bake in moderately slow oven 160C 1 ½ hours. Allow to cool in tin. Store in an airtight container.

 
My friend Robyn's father's neighbour grew these beautiful
pineapples his yard in Redland Bay, Queensland, Anne.
 

 

Thursday, 25 February 2016

Pineapple photographer extraordinaire

pineapples-io is a recent discovery I made on Tumblr where a Canadian photographer generously makes photos of pineapples, in a variety of locations, available (for free)
 

 
He says “Every single time that I go and photograph a pineapple, I can't help but think that people wonder about this obsession or fetish with a pineapple. If someone were to ask me, I still don't really know what the interaction would look like in completion.
Regardless if you're shooting pineapples or lego toys, just have fun and do it!”
 
“A symbol for hospitality makes sense. From taste to imagery and emojis: I get good vibes and feel a general sense of positivity from pineapples. It's why I began to have a desire to shoot photos of pineapples in the first place.”
 
“Over the years, I've been literally searching for my way to bring positivity to people and bring awareness to mental illness — mainly depression. The general positivity I've received from my pineapple photos is very encouraging and I have begun to see a strong opportunity for using this idea to do social good.”
 
These are his 3 most downloaded photographs for 2015!
 



 
As stated on the pineapples-io blog “STAY GOLDEN!”

Friday, 19 February 2016

Pineapple Syrup

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



 

Syrups and Drinks: Pineapple, Lime and Mint Syrup  
Makes 750ml (3 cups)
1 kg pineapple, peeled, cored and chopped; 230g (1 cup) caster (superfine) sugar; 250ml (1 cup) water; juice of 2 limes; 5g (1/4 cup) mint leaves, torn
  1. Put the pineapple in a blender and blend until smooth, then strain into a saucepan. (Alternately, put the pineapple through a juicer)
  2. Add the remaining ingredients and place over low heat, stirring until the sugar dissolves. Increase the heat to medium and cook, stirring occasionally, for 10-20 minutes until syrupy.
  3. Pour the hot syrup into warm sterilised jars or bottle and seal immediately. Store in a cool, dark place for up to 3 months. Refrigerate after opening.
COOK’S NOTE: Syrups are thicker than cordials - they’re delicious on top of ice-cream or yoghurt, blended into smoothies, or swirled through cake or muffin batters. 

Monday, 15 February 2016

How do Italians like their Ananas?

Last Saturday Les and I joined Ella and Rob on a Gourmet Italian Food Safari in Haberfield, Sydney. It was a day of delicious discoveries as we visited delis, and cheese, chocolate, bread and pasta makers.
 
I asked the proprietor at Frank's Fruit Market in Ramsay Street why I hadn't been able to find any Italian recipes that used pineapple. Frank said that Italians love fresh pineapple but don't generally cook with it.
 
He then dissected a couple of prickly pears for the group. They were yum! As were the zucchini flowers he sold me to cook as fritters, Anne.
 


 
Lamonica's IGA Supermarket certainly had an ample supply of pineapples too!
 
 

Thursday, 11 February 2016

Pineapple breakfast in a glass

Fresh Food Cooking for Beautiful Breakfasts and Brunches, R & R Publishing 1996 Sydney, Photography by Warren Webb



Light Breakfasts: Breakfast in a glass
Ingredients: ½ cup honey; 1 mashed ripe banana; 1 egg; 1 cup milk; ½ cup unsweetened pineapple, orange or grapefruit juice; dash cinnamon
Method: Just blend all ingredients until smooth.
Serves 1 - 2

Sunday, 7 February 2016

Pineapples galore in Singapore

 
Pineapples growing and glowing in the Singapore Botanic Gardens
 
 
Pineapples on the streets
 

 
"Signature drink" of sour plum, pineapple and caixin at Day and Night in Tiong Bahru

 
One of the highlights of hawker food in Singapore are the fresh juices
- especially the pineapple combinations!





 




Singapore shrines



 
Singapore fashion
 
 
Singapore paper decorations



 

 
https://m.youtube.com/watch?v=GbtWbPIIslM

 This totally marvellous creation (by myself!) is an origami pineapple,
instructions found in the above youtube 

 
And here's one being made by an expert!
 


 

Thursday, 4 February 2016

Hawaiian Pineapple Rice Salad

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

Hawaiian Rice Salad 

2/3 cup rice (or 2 cups ready cooked); ½ cup grated carrot; ½ cup mayonnaise (prepared from recipe on Condensed Milk tin); ¾ cup diced pineapple (fresh or canned); cucumber to garnish; 1 cup grated cheese
Method: Cook rice and allow to cool. Toss all ingredients together and turn into salad bowl. This is a basic recipe to which other ingredients may be added. Half a cup of any of the following would blend well with the basic mixture, but don’t be tempted to add too many contrasting flavours as you will spoil the end result: olives, sultanas, grapes, walnuts, red pepper, chopped ham, dates, avocado, cottage cheese, cold cooked broad beans.