Monday, 26 September 2016

Pineapple Pizza Towers

Over 150 Favourite Recipes, The Book Company, Sydney 1970s

Pizza Towers  
4 crumpets; 60g butter; 4 slices salami; 1 tomato, sliced; 4 slices pineapple; salt & pepper to taste; 100g Australian Semi-Matured Cheddar cheese, grated
Toast the crumpets on each side. Butter, then place a slice of salami, tomato & pineapple on top. Season with salt & pepper & cover with grated cheddar cheese. Place under a hot grill for 3 – 5 minutes or until cheese has melted.
Serves 4.

Tuesday, 20 September 2016

Pineapple Cherry Dump Cake

Pineapple Cherry Dump Cake
Serves 4

Prep Time 10 min; Cook Time 45 min; Total Time 55 min

Ingredients: ½ cup desiccated coconut; ½ cup arrowroot flour; 1 tsp baking powder;
1/8 tsp salt; ¾ cup plus 2 tbsp of honey; 2 tbsp almond milk; 5 tbs liquid coconut oil;
¾ cup frozen tart cherries; 1 ½ fresh or canned chopped pineapple;

For coconut whipped cream (optional): 1 can full fat coconut milk, chilled overnight; 1 tbsp honey; 1 tsp pure vanilla extract (optional)

Preheat oven to 180°C. Place the coconut, arrowroot flour, baking powder and salt in a food processor and pulse a few time to combine. Sift the flour mixture in a bowl and set aside. In the food processor add the coconut oil, almond milk and honey. Pulse a few time until combined well. 

Dump the cherries and pineapple into an 10 x 20cm baking dish. Sprinkle evenly the coconut mix over the top of the fruit. Drizzle evenly the honey mixture over the surface of the coconut mix.

Bake in the middle of the oven for 30 minutes, then cover with aluminum foil and bake for another 15 minutes. Serve warm or at room temperature with dollop of coconut whipped cream if using.

To make the coconut whipped cream, chill the coconut milk and remove the lid. Gently scoop out the coconut cream and put it in a bowl. Add the rest of ingredients and beat at medium speed with an electric mixer 2 minutes or until light and fluffy and soft peaks form.

By Harper (

Thanks for the recipe link Jill, it was yum! Anne

Thursday, 15 September 2016

Pineapple and Duck 2 (and Oprah)

In the kitchen with Rosie: Oprah's Favorite Recipes, Rosie Daley 1994 London
Roasted Duck Breast with Pineapple Chutney
Serves 4

For the marinade: 2 tspn chile paste (no-oil variety); 3 tblspn reduced-sodium soy sauce;

3 tblsp freshly squeezed lime juice; 1 tblspn honey; ¼ cup unsweetened pineapple juice
One 400g skinless Muscovey duck breast
For the chutney: 1 ½ cups small cubes fresh pineapple; ½ tspn lime zest; pulp of 1 large lime; ¾ cup unsweetened pineapple juice; ½ tblspn chopped crysallized ginger; ½ tblspn chopped jalapeno pepper; 2 tblspn golden raisins; ¼ cup chopped red bell pepper; ½ cup chopped red onion; 2 tblspn white wine vinegar
Mix all the marinade ingredients in a large bowl. Put the duck breast into the marinade, cover, and refrigerate for at least 1 hour.
In the meantime, bring all the chutney ingredients to a boil in a medium saucepan over medium heat. Reduce the heat to low and simmer, uncovered, until the fruit is tender and the sauce has thickened, about 45 minutes. Stir occasionally.
Preheat a grill or broiler when the chutney is almost done.
Grill or broil the duck for bout 5 minutes on each side, until a light crust forms and the meat inside is pink. Slice into 16 medallions.
Fan 4 medallions on each serving plate and spoon chutney over.
This was delicious. Living in the country sometimes limits what ingredients are available so, I wasn't able to buy golden raisins and used the readily obtainable ones. I used a whole duck, didn't skin it and roasted it. So apologises to Rosie but the marinade and chutney worked a treat! Anne.
And although there are no recipes with pineapple in the following book, I just had to share it,
the cover photo makes the duck look soooooo appetising! Anne

Monday, 12 September 2016

Roasted Pineapple Salsa

Mmmm, thanks for the link to this website Katrina, this salsa is really delicious ! 
I served it with crab cakes, Anne

Recipes from The Kitchen:
"This is the kind of salsa equally comfortable as a side to your chips or spooned over grilled meat.
Fresh pineapple makes for a bright and sweet salsa when cut up and used as is, but it's even better when you take some time to roast it first. High heat transforms pineapple into a deeper, more sophisticated version of itself.

Think: hints of smoky caramel and brown sugar. Sounds good, doesn't it?" from Recipes from the Kitchen website
Roasted Pineapple Salsa
Serves 2 to 4

1/2 pineapple, peeled, cored, and diced; 1 tablespoon canola oil; 2 shallots, diced; 1/4 cup fresh mint, chopped; 1/4 teaspoon cayenne pepper; Kosher salt
Preheat the oven to 230°C. Toss the diced pineapple with the oil, and spread in a single layer on a parchment-lined baking sheet. Roast for 10 to 15 minutes, tossing once halfway through. Roast until golden-brown. Remove from the oven and cool completely.
Once the pineapple has cooled, mix it in a medium bowl along with the shallots, mint, and cayenne pepper. Season to taste with salt, and serve.

Recipe Notes:
The pineapple can be roasted ahead of time and stored in the refrigerator until you prepare the salsa.
The salsa can be prepared one day ahead and stored in a covered container in the refrigerator until ready to serve.

Pineapple and Duck 1

The People's Republic of China Cookbook: Authentic Recipes from Mainland China, Nobuko Sakamoto, cover illustrations Maxi Chan, illustrations by Pat Stewart,1977 Australia

Nobuko Sakamoto researched these recipes in “The Treatise on Famous Chinese Dishes” series issued in the fifties by Mao Tse-Tung, “The Cookbook of Famous Dishes from Peking Hotel Restaurant” and “The Masses Cookbook” 1966 which emphasises nutrition, economy and ease of preparation.

The Southeast: Pineapple Duck

450g-675g boned cooked duck meat; 1 large can sliced pineapple (in natural juice)

Marinade: 1 tblspn rice wine; 3 or 4 drops sesame oil; 1/8 tspn salt; 1/8 tspn five-flavoured spice

Batter: 1 large egg; ½ cup water chestnut flour; ½ cup cold water; 1/8 tspn salt

Sauce: ¼ cup pineapple juice (from canned pineapple); ½ cup white vinegar; ½ cup sugar; 1/8 tspn salt; ¼ cup chicken stock; ¼ tspn thin soy sauce; 4 dops sesame oi; 1 large garlic clove, minced; 1/8 tspn grated fresh ginger; 2 tblspn water mixed with 1 tblspn cornstarch; vegetable oil for deep-frying; pinch of cayenne

Slice duck meat into pieces 6 cms by 9 cms. Drain pineapple slces well. Mix together the ingrients for the marinade and marinate the pieces of duck. Stir together the ingredients for the batter and combine the ingredients for the sauce.

Heat 6 to 9 cms oil in a deep pan or wok over high heat. Shake off excess marinade from the pieces of duck and dip them in the batter, coating well. When the oil is about 180°C, add the duck in batches to deep-fry. Turn from time to time until golden-brown and very crisp. Drain on brown paper.

Carefully pour out all oil except 1 tablespoon. Heat it until hot. Pour in the sauce, and let it come to a boil and thicken with the cornstarch mixture. Remove from heat.

On a heated platter, arrange alternating slices of duck and pineapple. Pour the hot sauce over the slices and lightly sprinkle cayenne over the duck.
Serves 4-5.

Sunday, 4 September 2016

Fabrics of the Future (including Pinatex from pineapple leaves)

My fabulous new Tripty jacket made from pineapple fibre and recycled sari fabric in Bangladesh, modelled by my daughter Ella who coincidentally spent a good part of 2015 working with CARE in Dhaka.

The Tripty Project is an admirable, ethical fashion and accessories (such as backpacks) company based in Bangladesh and California. Check out the short video on their website.

They aim at “fusing modern design with traditional handicraft in a transparent supply chain to benefit vulnerable communities of Bangladesh, the environment & consumers” from Tripty website
“Pineapple and Jute Blends: Waste from pineapple farmers, previously a burden to discard, is shredded, spun and dyed to create a sturdy, sustainably produced fabric with a positive environmental and social impact. Any waste from the spinning process is collected and made into paper, making this a zero waste production” from Tripty website
Image result for tripty logo

There are many exciting developments in the fabric industry using materials that are sustainable and environmentally friendly = by-products of the existing food industry!
Banana plant stems, strawberries and coconut husks are amongst the materials scientists are currently experimenting with.

Piñatex is a leather-like material developed by Carmen Hijosa in the Philippines which can be made into shoes and bags.

“Hijosa had been working in the leather industry for over 15 years in Ireland, when she was invited to consult on the exportation of leather in the Philippines. When Hijosa arrived, she was exposed to the poor quality of the materials, the working conditions and the toxic impact of leather on the environment. Hijosa advised, rather than try and export leather, why don't you work with what you got, and what the Philippines has is an abundance of natural fibres” from article by Daniela Walker
And the next (highly informative) website proudly announces that no pineapples are harmed in the process! 
Thanks to everyone who sent me these links! Anne

Thursday, 1 September 2016

Pineapple Truffles

Pineapple Magic: delicious, easy recipes for a family on the go, Golden Circle online, Queensland 2010


Summer Truffles

“These little truffle balls are as fresh and inviting as summer itself, and yet so simple to make even the children can do them for you.”

250g packet Marie biscuits, crushed to a fine crumb; 395g can sweetened condensed milk; 450gg Golden Circle Crushed Pineapple in Syrup, drained and squeezed; 1 ½ cups shredded coconut

1. In a large bowl combine the biscuits crumbs, condensed milk, pineapple and ½ cup shredded coconut together

2. Roll a tablespoon of mixture in the remaining cup of shredded coconut form neat balls and place in an airtight container. Repeat until all the mixture is used. Refrigerate for 1 hour before serving.