Monday, 4 September 2017

Partying Pineapples

There have been some exciting birthday celebrations in the last month! Starting with Krystal's 21st!

In the kitchen with Rosie: Oprah's Favorite Recipes, Rosie Daley 1994 London

Fruit Kebabs

“This is an appetizing way to serve fruit – one that will appeal to youngsters as well as to adults. I like to serve fruit kebabs garnished with lime wedges at breakfast along with spiced bran muffins right out of the oven. They also make great snacks or a healthy dessert.”

8 X 30cm wooden skewers; 1 ½ fresh pineapple cubes; 8 X 1cm kiwi slices (2 kiwis); 2 cups cubed papaya (1 papaya); 2 cups cubed watermelon; 16 strawberries, hulled

Thread an assortment of fruit on each skewer with a strawberry at either end. Serve chilled.

Golden Circle Tropical Recipe Book, Queensland 2nd edition 1970s

Rice and Corn Salad

1 cup long grain rice; 1 X 450g Crushed Pineapple; 1 can whole kernel corn; 60g smoked almonds; salt and pepper; 60g ham; 2 tblsp chopped parsley; 3 eggs; 2 tblsp water; 60g cheese.
Put rice in large saucepan of boiling salted water, cook 12 minutes, or until tender but still firm, drain, cool. Add drained corn, drained pineapple, half the chopped almonds, the chopped ham and parsley, toss lightly. Spoon into servig bowl.
Beat together the eggs, grated cheese, salt, pepper and water. Pour into well-greased pan, cook over low heat to make an omelette, cut into strips. Arrange on top of salad Sprinkle with remainder of chopped almonds.
Serves 6.

Ella and Les's birthdays!

Woman’s Day Just Desserts,1983 Sydney  
Pineapple and Rum Chocolate Boxes
Cooking time: 25 minutes; Serves 12
340g pkt chocolate cake mix; 450g can pineapple pieces, drained and juice reserved; 3 tblsp rum; ½ cup apricot jam; 3 tblsp water; 1 pkt rum slice biscuits or thin chocolate biscuits; 300ml carton cream, whipped; 2 slices glace pineapple; 1 punnet strawberries
Set oven temperature to moderate (180°C). Lightly grease a 28X18cm lamington tin with melted butter or margarine, then line the bas of the tin with greased greaseproof paper.
Prepare chocolate cake mix as directed on the packet. Pour into the prepared lamington tin and bake for 20 to 25 minutes, or until cooked. Turn out onto a wire rack.
Finely chop pineapple pieces and measure out ½ cup of the reserved juice. Cut the cake in half horizontally. Place the bottom half in a baking tin and spread with chopped pineapple Top with the remaining half cake.
Prick cake all over with a skewer or fork. Add rum to the reserved pineapple juice and pour over the cake. Leave to stand for about 1 hour, or until the cake has absorbed all the juice. Leave in the fridge overnight.
Cut cake into 12 squares. Heat apricot jam with water until the mixture is smooth, then brush it around the sides of the cake squares.
Press rum slice biscuits around the side of the boxes. Pipe or spoon whipped cream into the centre of the boxes. Decorate with thin slices of glace pineapple and strawberries. Chill well before serving.

And Fran's 60th High Tea celebration!

Summer Pine Slice from Golden Circle’s website

Base: 4 cups cornflakes, crushed; 150g butter, melted
Filling: 250g cream cheese, at room temperature; 375g can sweetened condensed milk; ¼ cup lemon juice; 450g can Golden Circle Crushed Pineapple in syrup, drained; 10 strawberries, cut in half for garnish
1. Combine cornflakes with butter and mix until crumbs are well coated and moist. Press mixture into the base of a 18cm X 28cm slice tin then refrigerate whilst preparing the filling.
2. Using an electric mixer beat the cream cheese until soft. On low speed, gradually add the condensed milk and the lemon juice mixing until smooth. Fold in the Golden Circle pineapple and then pour the filling over the chilled base.
3. Refrigerate for several hours until filling is firm. Slice into twenty squares and garnish with strawberry half.
Tip: This slice can be served with tropical fruit salad or a passionfruit sorbet for summer dessert option!

Heather also made a beautiful Carrot Pineapple Cake!

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