Friday, 30 June 2017
Thursday, 29 June 2017
A snow egg = a sweet, light, fluffy cross between a poached egg, a marshmallow and a meringue!
I’ve been reading about snow eggs and admiring desserts that have been shared on social media. It’s time for a pineapple version . . . the recipe for the snow eggs is from taste.com (with the raspberries replaced by pineapple) and the pineapple mint cocktail is from Jean Bowring’s 1970 Cookbook, minus the garnish, Anne
Pineapple Snow Eggshttp://www.taste.com.au/recipes/snow-eggs-oeufs-la-neige/39a82b71-23a2-4a2b-b3bf-7a9191eac663
Ingredients: 1 litre milk; 1 vanilla bean; 150g (2/3 cup) caster sugar; 8 eggs, separated; 350g icing sugar (2 ¾ cups), sifted, plus extra, to dust; 220g raspberries, to serve: toasted flaked almonds, to serve
Step 1 Place milk, vanilla bean and 75g (1/3 cup) caster sugar in a large, wide saucepan or deep frying pan and slowly bring almost to the boil.
Step 2 Meanwhile, using an electric mixer, whisk egg whites and a pinch of salt until soft peaks form, then gradually add icing sugar and beat until mixture is thick and glossy.
Step 3 Remove vanilla bean from milk and reserve, keeping milk at a gentle simmer. Line a tray with baking paper. Using 2 large metal spoons, scoop ovals of meringue and drop 6 at a time into milk. Cook for 1 minute each side, then transfer to tray. Meringues will keep at this stage for up to 2 hours. Makes about 24 meringues.
Step 4 Strain milk into a clean saucepan and add scraped seeds from reserved vanilla bean. Whisk egg yolks and remaining caster sugar in a bowl until combined, gradually pour in the hot milk, then return mixture to pan and stir over low heat until mixture thickens enough to coat the back of a spoon. Do not boil. Custard can be served immediately or refrigerated until ready to serve.
Step 5 To serve, spoon custard among 8 glass or china bowls, top with 3 snow eggs, raspberries and toasted flaked almonds and dust with a little extra icing sugar.
The Jean Bowring Cookbook 1970 Sydney
First course appetiser cocktails: Pineapple mint cocktail
1 fresh pineapple; ½ cup sugar; ½ cup water; 1 cup fresh mint leaves; sherry to taste; glacé cherries and mint sprigs for garnishing
Peel and core the pineapple and cut into cubes. Combine the sugar and water in a saucepan, and stir over medium heat until the sugar dissolves and the mixture boils. Boil for 5 minutes. Pour this syrup over the crushed or chopped mint leaves, then cover and let stand until cold. Strain and add 1 tblsp of sherry.
Place the pineapple cubes in individual serving dishes and spoon over the liquid, adding a little more sherry if liked. Top each with a glacé cherry and a mint sprig.
Monday, 26 June 2017
Very Simple Food, Jill Dupleix, 2003 London
Pineapple Vodka Crush
Leonie Palmer’s Noosa Cook Book, Queensland 1996 Photography by Michael Simmons, fabric art by Lynne Tanner
Pineapple Brulee Cheesecake
“This is so spritzy and refreshing that people put a spoonful in their mouth nd immediately go ‘wow’. It’s great at the end of a barbecue, or after something spicy. And if you put it in the freezer and forget to stir it, don’t worry, the vodka prevents it from freezing into a solid block – after 15 minutes in the fridge it will be soft enough to serve.”
Cut the top off the pineapple and slice lengthwise into quarters. Slice off and discard the core, then cut the skin and the ‘eyes’ away from the flesh. Cut the pineapple flesh into cubes.
Whiz the pineapple flesh in a blender with the vodka, sugar, lemon juice and mint leaves.
Pour the mixture into a plastic container or ice-cream tray and freeze for one hour or two until firm on the outside and still liquid in the centre. Tip the mixture into a bowl and beat well, then return to the freezer for another hour or so, until partly frozen. Beat again, breaking up any crystals, then freeze until required.
Chill 4 bowls or glasses, and leave the pineapple crush in the refrigerator for 15 minutes to soften before serving. Scoop into the chilled bowls or glasses and serve, with a sprig of mint on the side.
Photograph by Michael Simmons
200g plain flour; 60g icing sugar; pinch salt; 175g soft unsalted butter; 2 egg yolks
Mix dry ingredients. Add butter and egg yolks one at a time, do not over work. Leave for 30 minutes.
Place pastry in fluted 30cm tart ring and line using palm of hand.
Pre-bake for 15 minutes at 150°C.
2 egg whole; 2 egg yolks; ½ tsp vanilla essence; 500g cream cheese; ¾ cup brown sugar; 1 tblspn lemon juice; 1 tblspn pineapple juice
Place eggs and sugar in Kitchen Whizz and mix until pale, follow with cream cheese and juices.
Pour mix into pre-baked tart shell and bake for 1 hour at 160°C. Leave to cool overnight.
Before serving dust with brown sugar and place under hot grill to caramelise.
I used this as an excuse to light up my new kitchen blow torch! Fun! Anne
I used this as an excuse to light up my new kitchen blow torch! Fun! Anne
Fabric art by Lynne Tanner
Friday, 23 June 2017
Melissa Joulwan’s Well Fed: Ingredients for a happy life
Piña Colada Chicken
Ingredients: 1 pound boneless, skinless chicken breasts or thighs; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 tablespoon plus 1/2 tablespoon coconut oil; 1 medium onion, diced (about 1 cup); 1 medium green pepper, diced (about 1 cup); 1 medium red pepper, diced (about 1 cup); 1 teaspoon arrowroot powder; 1 cup canned chunk pineapple (packed in its own juice), drained; 2 cloves garlic, minced (about 2 teaspoons); 2 teaspoons Jerk Seasoning; juice of 1 lime (about 2 tablespoons); 1/4 teaspoon vanilla extract;1 cup canned, unsweetened coconut milk
1 Brown the chicken: Cut the chicken into 1-inch cubes. Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add 1/2 tablespoon coconut oil and allow it to melt. Brown the chicken – cooking in batches, if necessary – until golden all around, about 3-5 minutes per side. Remove the chicken from the pan as it browns and place in a bowl to catch the juices.
2 Get saucy! To the pan, add 1/2 tablespoon coconut oil. Sauté the onions, peppers, and arrowroot until the vegetables are just-tender, about 5 minutes. Add the pineapple chunks to the pan; stir-fry until they begin to brown, about 3 minutes. Add the garlic and Jerk Seasoning, stirring until fragrant, about 30 seconds. Add the lime juice and stir, scraping up any brown bits stuck to the bottom of the pan. Add the vanilla and coconut milk, stirring to combine. Place the chicken in the sauce and pour in any accumulated juices. Bring to a boil, then simmer, uncovered, until the sauce begins to thicken, about 5 minutes.
Serve on a bed of Oven-Roasted Cauliflower Rice.
Oven-Roasted Cauliflower Rice
Ingredients: 1 head cauliflower; 1 tablespoon coconut oil, melted; 3/4 teaspoon salt
1 Preheat oven to 425F. Cover a large, rimmed baking sheet with aluminum foil.
2 Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding.
3 Place the cauliflower rice in a large bowl, add the melted coconut oil and salt. Toss with two wooden spoons until the rice is coated with the oil. Spread in a single layer on the baking sheet and roast until tender and beginning to get a few brown spots, about 25 minutes.
4 Serve with anything that needs a lovely bed of rice. (Meatballs are always a good choice.)
Photo from https://www.niulife.com.au
This is a wonderful company set up in the Solomon Islands – there’s great free recipe book on the website.
“The world’s freshest oil: In the pristine Solomon Islands, locally grown, wild-harvested organic coconuts are hand-pressed into pure, organic extra virgin coconut oil within one hour of being opened. How? We invented the DME® coconut oil press that’s set up in the villages where the coconuts are grown.
The pure taste of freedom: Hand-pressed within an hour of opening the coconut and then triple filtered, Niulife DME® Extra Virgin Coconut Oil is the only 100% village-produced, Australian-owned, certified organic coconut oil that gives all profits directly back to the communities that make it.” (From the Niulife website)
And once again I can highly recommend the Spice Exchange!
“The Spice Exchange is a social enterprise initiative of Access Community Services Limited that utilises the culinary skills and traditions of refugee and migrant women to produce unique spice blends and condiments.
The Spice Exchange promotes multiculturalism by providing employment, training and work experience to culturally diverse women to develop their workplace skills and confidence in Australia” (From the Spice Exchange website)
Sunday, 18 June 2017
Pineapple and Fennel Digestive Teaser
Thanks for the link Donna, I'm expecting great results! Or maybe a miracle . . . Anne
“Pineapple contains bromelain which is an enzyme and a powerful anti-inflammatory. Bromelain not only helps the body heal faster but also reduces aches and pains. When added with fennel it gives a refreshing anise flavor and is useful in calming the digestive system. A 2010 study showed that daily supplementation of pineapple juice led to lower inflammation in mice’s colons. A 2015 study found that just 200mL of pineapple juice every day helped improve participants’ asthma symptoms and lowered their weight.”
Ingredients: 8 cups of hot water; ½ cup of pineapple chunks; 1 teaspoon of fennel seeds
1. Wash a whole pineapple thoroughly then slice the skin.
2. Put the pineapple chunks in a container with 8 glasses of hot water.
3. When cool, add the fennel seeds and leave to soak overnight.
4. You can strain the seeds or chew the fennel seeds for an extra boost.
Pineapple Orange Green Tea
“Home brewed Pineapple Orange Green Tea is crisp and cool with a hint of citrus and pineapple to get you ready for spring! Serve as is for a family friendly St. Patrick's Day, Mother's Day, or Easter drink or sassify it with a shot of rum or Irish whiskey.” Amber Forbes, Slim Pickin's Kitchen
What You Need: 6 green tea bags; 10 cups water, divided; 1 cup fresh, frozen, or canned (in juice!) pineapple chunks; 1 medium orange or 2 small clementines or tangerines, sliced; ½ cup honey
1. In a medium saucepan, bring 6 cups of water to a rolling boil. Remove pan from heat, and add tea bags. Allow to steep for 5 minutes.
2. While tea steeps, add pineapple chunks (if using canned add in the juice too), orange slices, and honey to a large, heat proof pitcher.
3. Once tea is ready, remove tea bags w/ a slotted spoon and discard.
4. Pour warm tea mixture over the pineapple, oranges, & honey, and stir until well mixed and the honey has melted.
5. Add the remaining 4 cups water to the tea and stir.
6. Refrigerate until ready to serve!
Pineapple Coconut Water
3/4 cup / 180 ml fresh pineapple juice; 1/2 cup / 120 ml pure coconut water; 1/2 teaspoon pure ginger juice; 1 teaspoon runny honey, if needed; 1 lime
Combine the pineapple juice, coconut water, and ginger juice in a cocktail shaker or mason jar filled with ice. Shake well, taste, and if needed, add a bit of honey to sweeten. If your pineapple is sweet enough, you won't need much honey, if any.
Fill small, chilled glasses with lots of ice cubes, and razor-thin slices of lime. Pour the pineapple coconut water into the prepared glasses, and finish with an extra squeeze of lime if you like.
Prep time: 5 min
Tuesday, 13 June 2017
The Real Man's Cookbook, Mark MacIntyre USA 1990
Veal with Mushrooms and Pineapple
“Here’s veal with an Hawaiian twist! Veal schnitzels are fun to work with because they’re tender, cook up in a jiffy and have a delicate, distinctive flavor. If you’re like me and like your pineapple tart and flavorful rather than syrupy sweet, buy the type packed in its own juice rather than sugar. Better yet, buy it fresh and slice and core it just before cookig. You’ll taste the difference immediately.” Mark MacIntyre
8 veal schnitzels; 125g field mushrooms; 1 tblsp butter; 8 slices pineapple; 125ml cream; salt and freshly ground pepper to taste
Season the veal with salt and pepper. Heat the butter in a heavy-based frying pan and when the butter foam subsides fry the schnitzels on both sides until golden brown and cooked through, about 2 – 3 minutes per side. Gingerly remove from pan and keep warm.
Sauté the mushrooms in the same pan for 3 minutes, remove with a slotted spoon and keep warm. Place the pineapple slices into the pan and heat through; remove with the same slotted spoon and keep warm.
Pour the cream into the pan and deglaze by stirring the residue into the cream. Cook slowly, stirring until the sauce thickens slightly.
On individual serving plates, arrange the veal slices, mushrooms and pineapple. Pour the sauce over and serve.
We varied the recipe a little, Les cooked the pineapple and veal on the barbecue and I made a sauce by lightly sauteeing the mushrooms with a dash of ground pepper and a little cream stirred through.
Thanks for the oyster mushroom kit Ella and Rob, they really were delicious (and fun to grow!) Anne
Thursday, 8 June 2017
You can choose which is which . . .
Thanks for the lovely fragrance sticks Ky!
Di and Charles touring the Big Pineapple in 1983
Thanks for this magnificent lampshade Jane!
Collectible condiment set (thanks for the photo Ivan)
Very large ornament
Doormats (thanks for the photo Gabi, and the doormat Jane)
Backpack (thanks for the link Kylie)
Hamish and Andy making mischief . . .
Sometimes I come across some indescribable gems of the pineapple world that I need to share. Both of these clocks (and many more) are available on http://www.zazzle.com.au
"Onion pineapple chutney on rustic wood wall clock"
"Funky geek cool pineapple punk wall clock"
Learn French with a talking pineapple!
Oh you've gotta love pineapples! Anne
Oh you've gotta love pineapples! Anne
Sunday, 4 June 2017
Gerry on Gumtree gave us the okay to share his photos of these pretty birds.
Steve Garvin of The Feather Tree in California says on his website
"I'm the original breeder and developer of the Pineapple Green Cheek Conure.
I first created the Pineapple mutation in the late '90s and now have multiple generations of Pineapple to Pineapple breedings.
It's a sexed linked mutation and it took several years to get males. It is still 100% a Green Cheek conure species, not a hybrid.
With each generation, they get more intense in color. I have 28 generations of Green Cheek conures that I have selected and held back for color intensity as well as stable attitudes.
This year I have many Pineapples that are very dark in color and the red has intensified and fused into the head color and back.
These birds do not seem to fade in the sun like the Cinnamon mutation when kept outside and have stayed a rich intense color.
Why a Green-Cheek Conure? 8 reasons to own one!
1. They are not loud compared to other parrots and conures. They are in the Pyrrhura genus and make about one half the noise of a Sun or Jenday Conure which makes them ideal for condos or apartments.
2. They are small birds with big bird personalities! They play just like a large parrot or macaw - they will use their feet to hold things, roll on their back to play or sleep. They love to wrestle with and then be scratched by their favorite human.
3. They are easy to feed and not as destructive as a large parrot.
4. They are easy to house with their ideal size they can use most cockatiel cages and they do not need the heavy bars of a more expensive cage.
5. Green-Cheeks have oil glands they use to preen their feathers and do not create the dust foundon cockatiels, cockatoos, and African Grey Parrots.
6. Besides their personality and ideal size, Green-Cheeks can be found in many beautiful colors.
7. People with pets, especially seniors, have lower blood pressure, are happier, and live longer lives.
8. Tame Green-Cheeked Conures are very interactive with people. They are bold and very personable but with individual personalities."