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Thursday, 31 March 2016

A Classic Pineapple Fruitcake

Classic Australian Cakes: From Lamingtons to Swiss Rolls by Alice May,1993 Sydney
 
Classic Cakes is a tribute to the great home-cooking of our mothers and grandmothers. The kitchen was once the only place to be. There was always the smell of freshly baked cakes in the air.”
Boiled Crushed Pineapple Cake
325g plain flour; 2 level tspn baking powder; ¼ tspn bicarbonate of soda; 150g butter; 225g sugar; 1 X 425g can crushed pineapple; 450g mixed fruit (currants, sultanas (golden raisins), raisins); 2 eggs, beaten; ¼ tspn mixed spice; 1 small dstspn apple cider vinegar
Preheat oven to 180ºC. Generously grease a 23cm springform pan with butter and line with baking parchment. Sift the flour, bicarbonate of soda and baking powder together.
Combine the butter, sugar, pineapple, and mixed fruit in a saucepan. Bring to the boil, stirring well, then simmer for 3 minutes. Cool.
Beat the eggs until light and lemon coloured and add them gradually to the cooled mixture. Add the sifted flour, mixed spice and vinegar, mixing well. Pour into the prepared pan and bake for between 1 and 2 hours or until the cake has shrunk slightly away from the sides of the pan.

 
Great camping tucker.

 
This woman seems genuinely pleased with the results from her Sunbeam Mixmaster but I'd love to know what the woman with the new refrigerator is really thinking !!!
 
Pleased to see hubby peeling the potatoes and sonny helping out with the dishes here!
 

Tuesday, 29 March 2016

Pineapples go camping!

Friends have been meeting each Easter at Wyangala Dam NSW for about 40 years. It was wonderful to join them there and enjoy a new generation of happy campers and budding waterskiers amongst the experts! Anne.

 
Pretty by day, even prettier by night.

 
Thanks for the beautiful solar lights Ann!

The Caribbean Night (pineapples !!!!!) provided a great excuse for tropical
costumes, food and decorations!

 
Handsome Pineapple Prince Archer.

 
"Aloha Lily" with Sam and Mum, Michelle.

 
Emily with her Poppy and a flamingo friend!



 Thanks for the lovely candle Kylie!

 
Rob and Ella grilled delicious pineapple wedges brushed with melted
butter and brown sugar

 
which were enjoyed by Peter and Melissa, and everyone else of course!



Anne, Mark and Jill - enthusiastic theme participants as always!
 

Sadly I didn't get a photograph of Jill's Cucumber and Pineapple Salad from

Whether it’s for a BBQ, taco, burger or chilli con carne, our Cucumber and Pineapple Salad will pep up your meal with a balance of sweet, salty and spicy flavours.”
 
Serves: Four Time: 15 minutes
 
Ingredients:
1/4 cup white vinegar; 2 tablespoons sugar; 1/4 teaspoon salt; 1 large cucumber, peeled and chopped; 1 1/2 cup diced pineapple; 1 red chilli, minced; 1/2 red onion finely chopped; finely chopped parsley to garnish
 
Method:
In a small bowl, mix the vinegar, sugar and salt. Stir until the sugar and salt dissolves.
In another bowl, mix the cucumber, pineapple, onion and chilli, and then pour over the dressing. Toss to coat and garnish with parsley. Serve with grilled or barbequed meats, or enjoy as a salsa with tacos or chilli con carne.

Cassie's chocolate eggs filled with Baileys Irish Cream were pretty special!

 
In case you're wondering what Ky's doing - he's riding the boat wake on a surf board!

Thursday, 24 March 2016

Ham and pineapple calzones

Check out this wonderful “Knitchen” created for the 2014 Jazz and Jumpers in July Festival in Warwick, Queensland. And there's a pineapple,


 
 

http://www.kidspot.com.au/kitchen/recipes/ham-and-pineapple-calzones-3681

Sophie Hanson, Kidspot

Ham and pineapple calzones

All kids seem to love ham and pineapple pizzas, so the idea of folding this favourite over into a yummy little pizza pie like the ham and pineapple calzones below, is an absolute winner. And like all dough/pizza recipes, it's a great recipe for kids to help with.”

Ingredients
For the pizza dough: 3 tsp active dry yeast, 1 tbsp caster sugar, 1 cup (250ml) lukewarm water, 2 1/3 cups (350g) plain flour, 1/2 tsp salt

For the filling:1 tbsp olive oil, 1 medium red onion, finely chopped, 1 can cherry tomatoes or 1 punnet fresh cherry tomatoes, 1 1/2 cups pineapple pieces, drained, 1 cup shredded mozzarella, 6 thick slices good quality ham, shredded or cut into strips

Method
 
1. For the pizza dough; combine the yeast, sugar and water in a large bowl. Mix well then set aside for 5 minutes or until the mixture froths a little on the surface. Add the flour and salt and bring together into a sticky dough. Now either knead this together on a lightly floured surface or use an electric mixer with a dough hook. Either way, knead for 5 minutes or until dough is smooth and elastic. Place in an oiled bowl, cover with plastic wrap and leave to rise in a nice warm spot for 1 hour.

2. Preheat oven to 200C (180C fan-forced) and line two large baking trays with paper. Heat olive oil in a frying pan over medium and cook the onion for 5 minutes or until soft. Add the tomatoes, lower the heat and cook for another 5 minutes.

3. To assemble: Divide the dough into 6 or 8 small balls (depending on how many calzones you would like and how big you'd like them to be). Roll one ball out to a circle about 5mm thick, spread one half with the tomato sauce, leaving a good clear edge for sealing, then sprinkle with the ham, cheese and pineapple. Fold the other half of dough over the top and then seal by rolling the edges up over themselves to form a seal. Brush with a little extra olive oil then slice a couple of 'steam vents' in the top. Repeat with remaining dough balls and filling then bake for 25-30 minutes or until golden and cooked through.

Sunday, 20 March 2016

Consuming Sweet Pineapple Spring Rolls

Consuming Passions with Ian Parmenter, Series 3, Brand new recipes from the ABC's hit TV program 1994 Sydney

 
Pineapple Spring Roll
Children love this tasty dessert which uses Australian canned pineapple, rolled with sultanas and almonds into a filo pastry parcel and baked to crisp perfection”.
Serves 6
Ingredients:
1 X 200g can pineapple pieces, drained (reserving 2 tblspn juice from can); 1 tblspn caster sugar; 50g sultanas; 1 tblspn custard powder (or cornflour); 1 egg yolk; 2 tblspn ground almond meal or chopped almonds; filo pastry; light tasting oil for brushing pastry (canola, safflower or macadamia); icing sugar for serving
Method:
In a mixing bowl, combine custard powder (or cornflour) with reserved juice until a smooth mixture is obtained. Put pineapple, sugar and sultanas into a pan and bring to the boil. Quickly pour custard powder mixture into boiling fruit mixture, stirring vigorously. Remove from heat, stir in egg yolk and almonds, and allow to cool.
On lightly damp tea towel, lay out a sheet of filo pastry. Brush with a smear of oil. Place a dessertspoonful of pineapple mixture in the middle of nearside edge of pastry. Fold in sides. Roll up parcel. Pace on lightly oiled baking tray.
Repeat process with rest of the mixture. When all parcels are on baking tray, brush with a little more oil.
Bake for 15-20 minutes in moderately hot oven (190°C) until golden brown.
To serve, sprinkle with icing sugar.

 
 
Thanks for your help Gabi, Jesse and Toby. And thanks also for taste testing the pineapple "fruit drink".
 
 

An Outline of Cookery issued by the Emergency Red Cross Service, Melbourne 1940s
 
 
Fruit Drink (3 Flavours)
Simmer rind and centre of pineapple in enough water to cover and a little sugar for half an hour. Strain, cool, add juice of one orange and juice of half a lemon strained. Sweeten to taste and serve.

Monday, 14 March 2016

Lamb Racks with Minted Pineapple Puree

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney, date?
 
Lamb Racks with Minted Pineapple Puree

60g butter or margarine, at room temperature; 1 tblspn fruit chutney; 1 clove garlic, crushed; 2 tspn French mustard; 2 tspn lemon juice; 3 racks lamb, each with 4 chops; ½ cup chopped basil; 450g can Golden Circle Crushed Pineapple; ¼ cup chopped mint; 1 tblspn vinegar
1. Combine butter, chutney, garlic, mustard and lemon juice. Spread over the back of each rack.
2. Sprinkle with basil. Press onto lamb, using the back of a spoon.
3. Place racks on a trivet in a baking dish. Bake at 180°C for 25 to 30 minutes or until tender.
4. Place the Golden Circle Crushed Pineapple, mint and vinegar in a food processor. Process until pureed. Heat gently in a small saucepan. Spoon over carved racks (allow 3 per person). Serve with sauteed potatoes and vegetables of choice.
Note: Ask your butcher to cut through bones of rack to make carving easier.
Serves 4

Tuesday, 8 March 2016

Pineapple and Tuna, hmmm colourful!

Gelatine Home Cooking Secrets 1975 Australia


Pineapple and Tuna . . . tasty sweet and sour fish that may be served with salads or mashed potato and mixed vegetables.”

4 tspn gelatine; ½ cup hot water; 220g can crushed pineapple; 220g can tuna; ½ cup grated mature cheese; 1 tblspn grated onion or 2 chopped pickled onions; ¼ tspn mustard; ½ cu[p mayonnaise
 
Dissolve gelatine in hot water. Add mustard. Thoroughly blend into the crushed pineapple and juice. Fork through the tuna and add to the pineapple mixture with all other ingredients. Spoon into a mould and refrigerate until set.


"Cooking pineapple with gelatine tip:
When utilising fresh or canned pineapple in gelatine cookery, it should be noted that fresh pineapple must be thoroughly cooked and canned pineapple should be brought to boiling point for a few minutes. Pineapple contains an enzyme which liquefies gelatine mixtures. This enzyme is rendered powerless when heat is applied."