Sunday, 28 January 2018

Ann's pineapple jelly crystal biscuits

Ann's friend Brad gave her these gorgeous candlesticks recently!

Jelly Crystal Biscuits (adapted from Country Women’s Association Biscuits and Slices Penguin 2009)
Ingredients: 250g butter, room temp; 2 X 85gm pkts pineapple jelly crystals; 2 eggs; 1 ¾ cups self raising flour, maybe a little more; 1 tablespoon cornflour; White sugar to coat approx ¼ cup
Preheat oven 180degrees and spray or paper 2 baking sheets.
In food processor, process butter and jelly crystals.
Add eggs and process again.
Add flours and pulse to combine.  If mixture is too soft to roll then add a little extra flour.
Roll mixture into balls, about 1 tablespoon at a time, then toss in sugar to coat.
Place on prepared trays and press with the back of a fork.
Bake 15-20 minutes until golden.
Cool on a rack.

Monday, 22 January 2018

Tacos with roasted pineapple

Tacopedia, Déborah Holtz and Juan Carlos Mena, 2015 Mexico

A fabulous book, a study of culture through food. Roasted pineapple is delicious with tacos! Anne

“Everything fits in a tortilla: As Mexican as mariachi music, the taco is, without a doubt, Mexico’s most popular food . . . A taco, at its simplest, is a tortilla, filling, and salsa – the other holy trinity in Mexico – yet when these three elements are prepared with the proper care and ingredients, tacos can be raised to the status of haute cuisine . . . the humble tortilla has an extraordinary capacity for adapting itself to fillings of every possible kind – meat, vegetables, fruit, cheese – and anything placed in a tortilla is, by definition, a taco.” Alejandro Escalante

Roasted Pineapple
Serves 4 – 6

1 small pineapple, peeled, cored, and thinly sliced; sugar; sea salt; corn oil, if frying

1. Dust both sides of the pineapple slices with a little sugar and salt

2. Roast the slices on a hot grill or griddle, or else fry in a skillet with a little oil, on each side for about half a minute, or until golden

3. Cut the slices into small chunks and serve on a plate next to the salsas

Serves 4

9 oz (250g) Oaxaca, chihuahua, or asadero cheese (or another melting cheese); 6 – 12 4 ½” (11 cm) flour tortillas; 11oz (300g) meat prepared al pastor style (steaks marinated, roasted on a griddle and sliced into strips); salsa, roasted pineapple, chopped onion, and fresh cilantro, to garnish

1. Make a quesadilla: put some cheese in a flour tortilla, fold the tortilla in half, then warm both sides on a hot griddle until the cheese has melted.

2. Open the quesadilla and add the prepared meat to the melted cheese

3. Serve immediately with garnishes of your choice

Thursday, 18 January 2018

South American shortbread biscuits with pineapple jam

Thanks for the link to this delicious recipe Sarah !

South American: Shortbread biscuits with pineapple jam

“These Puerto Rican shortbread biscuits are a favourite at parties and celebrations, including Christmas, and are often given as gifts. Simple to make, but impossible to resist, there are endless variations on the centre filling – the ubiquitous guava jam or hundreds and thousands are both popular in Puerto Rico – but we’ve filled ours with a homemade pineapple jam that tastes like summer.” (From the website)

Makes 22; Preparation 15 min; Cooking 50 min; Skill level Easy

By Alice Storey

Ingredients: 180 g unsalted butter, softened; 45 g (¼ cup) coconut oil; 110 g (½ cup) caster sugar; 340 g plain flour; 1½ tsp almond extract; ½ tsp grated nutmeg; ½ tsp vanilla extract

Pineapple jam: ½ (about 450 g) small ripe pineapple, peeled, cored, very finely chopped or grated; 220 g (1 cup) white sugar; 1 lime, zested, juiced; 1 tsp vanilla extract

Cook's notes: Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions: To make pineapple jam, combine pineapple and 2 tablespoons of water in a saucepan over medium heat and cook, stirring constantly, for 3 minutes or until pineapple releases juice. Add sugar and half the lime juice, reduce heat to low and cook, stirring occasionally, for 30 minutes or until mixture is thick and jam-like. Stir through vanilla extract and remaining lime juice and zest. Transfer to a sterilised jar (see Note) and set aside to cool. Jam will keep refrigerated for 6 weeks.

Meanwhile, preheat oven to 160°C. Using an electric mixer, beat butter and coconut oil together until combined. Add sugar and beat for 2 minutes or until pale and fluffy. Add flour, almond extract, nutmeg and vanilla extract and beat until just combined.

Shape tablespoonfuls of mixture into balls and place on oven trays lined with baking paper. Press down firmly with your thumb in the centre of each biscuit to form an indentation. Spoon 1 teaspoon pineapple jam into the centre of each biscuit and bake for 16 minutes or until edges are golden and biscuits are cooked through. Allow to cool on trays then serve. Biscuits will keep in an airtight container for 3 days.

Note: It is essential to sterilise jars before filling them to prevent bacteria from forming. You can reuse any glass jar as long as the lid seals well. To sterilise jars in the oven, preheat oven to 120°C. Wash items in soapy water, rinse, then dry. Place jars (including non-plastic lids) on an oven tray and place in oven for 20 minutes. Remove and fill jars while still hot. To sterilise jars in the dishwasher, wash on the hottest cycle. Dry, then fill jars, bottles and containers while still hot. 

As seen in Feast magazine, Dec/Jan 2014, Issue 38.

Wednesday, 17 January 2018

Pineapple in pastel

A beautiful and quirky addition to my art collection, a pastel still life with pineapple and boiled egg, by Alexandra Wade. Alex and Dean are welcome newcomers to our community! Anne

Friday, 12 January 2018

Pineapple spread

Sunbeam 8 speed Power Blender: Recipe and Instruction Book, Sydney c1970s

Preserves: Pineapple spread

1 cup pineapple pulp; sugar to taste (about ½ cup); 3 egg yolks; 4 ozs (4 tblsp) melted butter (I multiplied the ingredients by 3 and that made 3 jars)

CHOP … pineapple roughly

PLACE … into container, about one cup at a time

BLEND … on PUREE to a fine pulp. Check cup level on container

ADD … sugar and egg yolks and mix thoroughly (The recipe didn’t say when to add the melted butter so I added it with the sugar and egg yolks)

STIR … over a low heat until thick

POUR … into jars and seal

STORE … in a cool place

Saturday, 6 January 2018

Jackson Pollock, with added pineapple

Six friends capturing the spirit of abstract expressionism with . . .

Dinner with Jackson Pollock: Recipes, Art and Nature, Robyn Lea 2015 New York

This is a fabulous cookbook, a stunning publication, highly recommended, Anne

Tablecloth and wine label appropriated by Sue in ink from Pollock’s c1950 ink on paper work ‘Untitled'

Phyl and Anne’s cheese splatter

Jackson’s Famous Spaghetti Sauce (Rita Benton’s recipe) with applied pineapple rings - Anne
Serves 4

2 tblsp olive oil; 1 onion, finely chopped; 1 lb (450g) pork tenderloin or pork chops, finely cut by hand; ½ lb (225g) mushrooms, sliced; 6 oz (175g) can tomato paste; 1 can water; 1 bay leaf; salt and pepper, to taste; 1 lb (450g) spaghetti; 1 cup parmesan cheese, grated, for serving
In a heavy-bottom skillet, heat the oil and brown the onion. Add meat, mushrooms, tomato paste, water and seasonings; cover and simmer 30 minutes or until pork is tender.
Meanwhile, cook spaghetti in salted water 8 – 10 minutes, drain.
Toss spaghetti with sauce, and serve with cheese.

No food was wasted in the making of this entrée

French-Style Roast Chicken with Herb Stuffing (Arloie McCoy’s recipe) – Greg and Phyl
Serves 4

FOR THE CHICKEN: 3 lb (1.5kg) organic free-range chicken; ½ cup olive oil; 2 ½ tsp sea salt; ¼ tsp black pepper; 2 tblsp fresh thyme leaves; 12 cloves garlic, skins on and rinsed well; 12 shallots or small onions, peeled ad kept whole; 1 lemon, zest and juice
FOR ARLOIE’S STUFFING: 2 tblsp butter; 2 medium onions, finely chopped; 2 stalks celery, finely chopped; 2 cups rough-cut bread crumbs or crumbled dry bread; 1 tblsp each fresh sage, rosemary, and thyme; parsley, chopped; 1 pinch powdered ginger; salt and pepper
Preheat oven to 350°°F (180C). Remove giblets from chicken, rinse the bird inside and out, pat dry. Rub all over with ¼ cup olive oil, sea salt, pepper, and thyme leaves. Set chicken aside to come to room temperature while making stuffing.
To make the stuffing: In a heavy-bottom pot, melt butter, add chopped inions and celery, and cook until soft. In a large bowl, combine all stuffing ingredients and moisten with a little water.
Fill chicken cavity loosely with stuffing and tie the legs together with kitchen string.
In a large cast-iron casserole, Le Creuset pot, or roasting pan, on the stovetop, warm the remaining olive oil, add garlic and shallots or small onions, and cook about 10 minutes.
Remove from heat and place chicken in pot, breast side up. Baste chicken all over with pan juices until well covered; roast 1 hour. Baste with pan juices and lemon juice and sprinkle with lemon zest.
Increase over temperature to 430°F (225°C) and roast 15 minutes more, or until skin is crisp and golden, Let chicken rest 15 minutes, then carve to serve.

Roasted Root Vegetables with Walnut and Maple Dressing – Anne
Serves 6
FOR THE VEGETABLES: 1 lb (450g) each baby beets, baby carrots, and baby parsnips, washed and peeled; 4 tblsp olive oil; salt and freshly ground black pepper; ½ cup walnuts, toasted and roughly chopped, for garnish; ½ bunch parsley, roughly chopped, for garnish
FOR THE DRESSING: ½ cup sherry vinegar; 2 tblsp pure maple syrup; ½ cup extra virgin olive oil; 4 tsp shallot, minced; 1 large pinch cayenne pepper; ¼ tsp kosher salt
Preheat oven to 400°F (200°C). Wash and peel the vegetables. In a large bowl, coat vegetables with olive oil, salt, ad pepper. Spread vegetables on a large baking paper-lined tray and place in the oven. After 20 minutes, turn the tray and roast another 20 minutes or until golden brown.
Meanwhile, in a lidded jar, combine all dressing igredients and shake until blended and thick.
In a pan over low heat, toast the walnuts for five minutes, being careful not to burn them; when cool, roughly chop.
To serve, arrange vegetables on a platter, drizzle with half the dressing, and sprinkle with parsley and walnuts. Serve with remaining dressing.

Earth-Goddess Stuffed Peppers (Rita Benton’s recipe) – Sue
Serves 4

4 medium pepper (red and yellow, as desired); ¼ cup olive oil, plus more for baking and serving; 1 onion, finely chopped; 2 stalks celery, finely chopped; ½ lb (225g) ground beef or lamb; 2 tblsp tomato paste; 1 cup mixed fresh herbs such as parsley, basil, and oregano; sea salt and black pepper; water or broth, as needed; 2 cups rice, cooked; 1 cup parmesan cheese, grated; 1 cup bread crumbs; ½ cup white wine mixed with ½ cup water or vegetable broth
Preheat oven to 380°F (190°C). Cut tops off pepper, remove seeds, and set aside.
In a large saucepan, gently heat olive oil, add finely chopped onion and celery, and cook, covered, until soft, stirring often. Add ground meat and sauté until browned, add tomato paste and fresh herbs, and season well with sea salt and black pepper. Cover and cook for half an hour, adding a little water or broth as needed to keep mixture just moist and simmering. Remove from heat and stir in the cooked rice.
Rub the outside of the peppers with a little olive oil; stuff each pepper. Top the stuffed peppers with parmesan and bread crumbs and a drizzle f olive oil. Place peppers in a baking dish lined with lightly greased baking paper. Pour white wine and stock mixture in the bottom of the dish; cover and bake 40 minutes. Remove cover and bake 20 minutes more or until peppers are soft and golden brown.
Serve immediately.

Sue’s painterly spinach and mozzarella combo

Upside Down Cherry Cake (Stella Mae McClure Pollock’s recipe) with  added pineapple ring - Anne

Serves 6 – 8

FOR THE CHERRIES: 2 cups unsweetened pitted cherries in syrup (canned or jarred, or use homemade); ½ cup sugar; 1 ½ tblsp cornstarch; ¼ tsp salt

FOR THE BATTER: 2 tblsp butter; 1 cup sugar; 1 egg, beaten; 1 tsp vanilla extract; 2 ½ cups all-purpose flour; 2 tsp baking powder; 1 cup milk; ¼ tsp salt

Preheat oven to 325°F (190°C). To make the cherry syrup: In a saucepan, drain juice from cherries and add enough water to make 1 cup of liquid; add sugar, cornstarch, and salt. Bring to a boil, stirring, to thicken the cornstarch and cook out its flavour.

Butter a 9-inch (23cm) round cake pan and cover the bottom with a layer of cherries. Pour syrup over cherries.

To make the batter: In a large bowl, cream together the butter and sugar; add beaten egg and vanilla extract. Sift together the flour and baking powder into the creamed mixture, add milk and salt, and mix thoroughly. Pour batter over cherries and bake about 50 minutes.

Invert onto a platter and serve, either hot or cold, drizzled with cream.

Photo by Martha Holmes (from the book)

Friday, 5 January 2018

Savour the pineapple

Savour the Pacific: A discovery of taste, Annabel Langbein 2000 New Zealand, with beautiful photographs by Kieran Scott

Tropical fruit slice

Makes about 48 pieces

100g (4oz) butter; ½ cup (1/2 x 397g/14oz can) sweetened condensed milk; 1 x 250g (9oz) packet plain sweet biscuits, crushed to crumbs (about 2 ½ cups); 2 cups roughly chopped dried fruits (eg apricots, papaya, pineapple, I also included some craisins); 1 cup desiccated coconut; 2 tblsp lemon juice

Lemon icing: 50g (2 oz) butter, melted; 3 tblsp boiling water; 1 tblsp  lemon juice; 3 ½ cups icing sugar

MELT butter and condensed milk, stirring over heat until it boils. Remove from heat.

ADD crushed biscuits, dried fruit (reserving ¼ cup for decoration), coconut and lemon juice. Mix well and press into a 30cm x 24cm (12in x 9in) baking tin. Refrigerate until set.

MAKE icing by mixing all ingredients to a smooth paste. Ice slice and sprinkle with reserved dried fruits. Chill until set (about an hour) then cut into bars.

Cook’s note: This tropical fruit slice will keep for several weeks in an airtight container

Sooooooooooooooooooooo sweet, next time I will have a thinner layer of icing!
But, delicious! Anne

Pauline's Pineapple Party Punch perfectly
served in a fabulous iridescent Carnival glass punch bowl set.
Love the fingernails Marion!