Sunday, 30 December 2018

Sage ham steaks with pineapple

Thanks for showing me this recipe Rose

Woolworths Fresh magazine March 2017




Sage ham steaks with pineapple
Serves 8
¼ cup oil; ½ cup sage leaves; 8 ham steaks; 8 thin slices fresh pineapple, core removed; 2/3 cup maple syrup; salad of mixed leaves, avocado, mango, red onion and roasted macadamias (or cashews) to serve

1 Heat half oil in a small frying pan on medium. Cook sage leaves, in 2 batches, for 1minute, until crisp. Remove with a slotted spoon and drain on paper towel.

2 Wipe out pan and brush with remaining oil. Heat on high. Cook steaks for 2 – 3 minutes each side. Transfer to a plate.

3 add pineapple to pan. Cook for 1 – 2 minutes each side. Return steaks to pan.

4 Drizzle syrup over. Simmer for 1 – 2 minutes, until thickened slightly. Serve topped with sage leaves and accompanied with salad.

Friday, 28 December 2018

Cool pineapples!


I never expected a pineapple flavoured packet of Kool-Aid for Christmas! 
Thanks Ky and Krystal! 
I took your advice and watched a couple of how-to-youtubes which encouraged a greater addition of sugar to the packet instructions hmmmmm.


1. Tip the Kool-Aid from the packet into a jug.


2. Add sugar, packet says 1 cup.


3. Add 2 quarts/1.89 litres cold water and ice and stir.


Thanks for the straws Les.


And if you really, really like Kool-Aid you could make it in a giant container 
like this one spotted by Krystal.


Krystal pretending to drink from a plastic pineapple!


Ann spotted this interesting container in an Op Shop - not sure what it's for. 
Lotion dispenser???


Decorated bottles spotted in a cheap shop somewhere.


A tea infuser, thanks Sal. 


Some biscuits and preserved pineapple products from India, found in a grocery.





A cute cushion Jane found on the net.


Love the baggage tag Donna, now I just need the tickets, Anne.

Sunday, 23 December 2018

More festive pineapples

The Australian Christmas Book: Decorations, Gift Ideas, Festive Food, Kay Fairfax 1994 Sydney

Christmas Confection Cake

125g/4oz shelled whole Brazil nuts; 125g/4oz shelled whole almonds; 125g/4oz shelld walnut halves; ¼ cup/60g/2oz chopped dates; 2 tblsp chopped mixed peel; 60g/2oz glacé cherries; 125g/4oz glacé pineapple, apricots, peaches or pears, or a mixture, chopped; ¼ cup/60g/2oz sultanas; ¼ cup/60g/2oz seeded raisins; 1/3 cup/45g/1 1/2oz plain flour; ¼ tsp baking powder; pinch salt; 1/3 cup/90g/3oz castor sugar; ½ tsp vanilla essence; 2 tblsp brandy; 2 small eggs, beaten


In a large mixing bowl, combine the nuts and fruit. Sift the flour, baking powder and salt and mix with the sugar. Stir into the fruit and nuts. Combine vanilla and brandy with the eggs and stir into the fruit and nuts. Mix well. The mixture will be quite stiff. Spoon into a lined and buttered 18cm/7” ring tin or a 22x12cm/8 ½”x 4 ½” loaf tin and smooth over the top.

Bake in the centre of a 140°C/275°F oven for 2 ½ hours. After the first hour cover with foil, if necessary to prevent cake from becoming too brown. When cooked, leave to stand in the tin for 10 minutes before turning out to cool on a wire cooling rack. When cold, wrap in aluminium foil and store in the refrigerator.

Cut into small fingers or thin slices to serve with coffee.



Thursday, 20 December 2018

Pineapple for the festive season

Festive Slice

Thanks for the recipe Vicki!


Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.64


2 cups crushed Biscuits; 1/2 cup chopped Crystallised Pineapple; 1 cup Peel, Cherries and Nuts mixed; 1/2 cup each Raisins, Sultanas and chopped Dates; 3 tablespoons Sherry; Pinch Salt; 1/2 teaspoon each Cinnamon and Nutmeg; 3 tablespoons Honey; 85g/3 ozs. Copha

Method: Add melted Copha to all other ingredients mixed well together. Press into slab tin lined with greaseproof paper. Place in refrigerator and when firm cut into fingers.

Tuesday, 18 December 2018

Cheers to travelling pineapple spotters

Thanks everyone. Happy travelling. Happy Pineapples!


Jenny, Western Australia


Donna, Darling Harbour, Sydney


Donna, Sydney Royal Easter Show


Sarah D, Vietnam


Sarah H, Ajmir, India


Colleen, card by Col Wacka Designs UK


Greg, pineapple with licorice and coconut ice cream in an Amsterdam Restaurant


"At Avignon last night.... they called it the Lolita.... it consisted of apricot.... pineapple sorbet...raspberry syrup and cream with a thin wafer...." Greg



Greg, Rijksmueum, Amsterdam


Gabi, Avignon, France



"The dining room in No 1 Royal Terrace. We were told a pineapple in the late 1700s cost £109 in today's money. Quite an extravagance!" Rosie and Allan



Emily, Jungfraujoch Switzerland
Wow! Great to see the beanie touring the world - would you like matching socks?



Georgina C "The first photo, with Cuppie, was taken at a market near Palankaraya, Central Kalimantan, and the second of the growing plant, was taken in the village of Jahanjang, also in Central Kalimantan, Borneo.


(Cuppa is a film star who travels the world encouraging people to use reusable cups)



Mark and Lorraine, Macys, New York


Pineapple display spotted by James in a Cracker Barrel in Lexington Park, USA



and the latest from Bronnagh, Pigeonhole, Sydney

Tuesday, 11 December 2018

Maya Angelou's delicious chicken-and-pineapple-salad

Great food all day long, eat joyfully, eat healthily, Maya Angelou 2011 London


Chicken-and-pineapple-salad

2 cooked, skinned chicken breasts; 4 slices ripe pineapple; 120ml/4floz rice vinegar or white wine vinegar; 2 tblsp sugar; 115g/4oz mayonnaise; fresh mint, chopped; lettuce leaves, crisped by soaking in ice water; 65g/2 1/2oz cashew nuts, broken, toasted (optional)

1. Dice the chicken and pineapple into large pieces.

2. Stir the vinegar, sugar, and mayonnaise together in a large bowl until the sugar is dissolved. Add the chicken and pineapple.

3. Add the mint to taste and stir well. Serve atop lettuce leaves and sprinkle cashews over the salad, if desired.

Serves 4 or 5

Thursday, 6 December 2018

Ann's pineapple, tuna and baby spinach Rice a Riso

Here is a blast from the past.  A reminder of my student days.  Delicious.  (Truly), Ann


Ingredients:

1 pkt chicken Rice a Riso; 1T oil; 1 onion, chopped; 3 stalks celery, finely chopped; 1 can tuna; ½ can pineapple pieces or rings, cut into pieces (no juice); 50 gm baby spinach

Method:

Sauté onion in oil until softened.
Stir in Rice a Riso and flavouring sachet.
Add 2 ½ cups water. Bring to the boil and simmer 10 minutes.
Stir in celery and tuna, heat 1 min.
Add pineapple and spinach, cook until spinach wilts and pineapple is heated.
Serve.

Monday, 3 December 2018

Warhol and Pineapple

Wild Raspberries by Andy Warhol and Suzie Frankfurt, 1997 USA






“Wild Raspberries is first and foremost a work of art, and the ‘recipes’ contained herein are not for ingestion and should be read in the humorous spirit in which they were created" The authors. 

This is my interpretation of Warhol and Frankfurt's Torte, I thought I'd give it a go using cake  for the layers as this recipe didn't sound too inedible! And it was great fun. Such a gorgeous book! Anne

Torte a la Dobosch

“Run down to Dick Camp’s and buy an old wire wisk. Beat 6 eggs and ½ cup sugar until thick and then a ½ cup flower sifted 7 tablespoons strong black coffee. Add 5 egg whites stiffly beaten and bake in 12 spring form molds, on the top layer spread an orange form molds, and orange glaze and slices of fresh pineapple. Decorate with a red sweetheart rose made from spun sugar and Dr Martins dye. Set the cake for at least 14 hours before serving and hang the wire wisk above the rotisserie”