Tuesday, 26 April 2016
Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney
Asparagus with Pineapple and Mozzarella
2 bunches asparagus, trimmed; 2 tblspn water; 440g can Golden Circle Pineapple Slims, drained; 1 cup grated mozzarella cheese; ¼ cup chopped basil; 1 tblspn chopped sun-dried tomatoes; ¼ cup olive oil; 1 tblspn balsamic vinegar; 1 clove garlic, crushed
1. Place asparagus in a microwave-safe dish with water. Cover with plastic wrap. Cook on HIGH (100%) power for 2 to 3 minutes or until just tender
2. Halve asparagus spears. Combine with Golden Circle Pineapple Slims. Arrange on heat-resistant serving plates.
3. Sprinkle with combined cheese, basil and tomatoes. Grill until cheese melts.
4. While hot, drizzle with combined oil, vinegar and garlic. Serve with toasted French bread slices.
Note: Alternately cook asparagus in a frying pan of simmering water for about 4 to 5 minutes or until just tender
Thursday, 21 April 2016
Toni Lamond's Cooking When You're Broke, 1976 Melbourne
Popular Pud: Pineapple Tart
1 large tin crushed pineapple; 2 dstspn custard powder; 1 tblspn sugar; 2 eggs; chopped walnuts; 2 tblspn icing sugar for meringue; pastry
Method: Make pastry case. Cook until brown and crisp.
Filling: Place pineapple, custard powder, sugar in saucepan on a low heat. Separate eggs, add yolks to mixture. Put whites aside. Cook mixture until a bit thickened. Add walnuts at last minute. Pile mixture into pastry case. Beat egg whites until standing up in peaks. Add icing sugar, slowly. Pop on top of tart. Brown in moderate oven about 15 minutes.
And here is Toni Lamond in 1963 singing a medley.
Thursday, 14 April 2016
Country Kitchen Cookbook: A feast of creative homestyle recipes with nutritious high-fibre oats, Quaker Oats, Family Circle Companion Series, Sydney date?
250g butter or margarine; 1 cup CSR brown sugar, firmly packed; 3 large eggs, beaten; 1 tspn vanilla essence; 1 cup desiccated coconut; 1 cup QUAKER quick oats or instant porridge; 2 X 400g cans crushed pineapple, undrained; 3 ½ cups self-raising flour; ¼ tspn salt (optional); 1 cup chopped pecan nuts
1. Beat butter and sugar to a cream; gradually add the eggs and vanilla, beating well.
2. Stir the coconut, oats and undrained pineapple through (the mixture will 'curdle' or separate). Sift flour and salt over the top and add half the pecan nuts.
3. Beat mixture lightly but thoroughly and spoon into 2 lined and well-greased loaf cake pans. Scatter remaining pecans over the top. Bake, side by side, in a moderate oven, reversing the pans once or twice for 55 to 60 minutes.
4. Allow to stand for 7 to 10 minutes in the pans before turning onto a rack to cool.
Note: If the particular brand of crushed pineapple contains excessive liquid, drain lightly before use or add a little extra flour.
Sunday, 10 April 2016
Thursday, 7 April 2016
Keeping Cool Cookbook, Susan Lloyd 1973 Australian Universities Press
Serves 6; 50 minutes cooking time
470g can crushed pineapple; 2 cups chopped rhubarb; 1 tblspn lemon juice
2 tblspn plain flour; 1 egg; ¾ cup sugar
Topping: ½ cup plain flour; ½ cup self-raising flour; ½ cup sugar; 90g butter
Drain pineapple and combine with rhubarb and lemon juice in an ovenproof dish. Beat egg, add sugar and flour and spoon mixture over pineapple mixture.
Rub butter into combined topping ingredients until crumbly and sprinkle evenly over pineapple mixture. Bake in a moderate oven for 45 minutes, cool and serve with cream.