Monday, 28 May 2018

Mystic Pineapples

The Mystic Cookbook, the secret alchemy of food, Denise Linn and Meadow Linn 2012 USA

“To Activate Clarity: Eat Yellow – Yellow foods can stimulate the intellect as well as communication. Yellow is associated with mental discrimination, organisation, attention to detail, evaluation, active intelligence, happiness, concentration, and clarity of thought. Yellow is a colour that stimulates flexibility and adaptability to change. Yellow kitchens tend to be gathering places for family and friends to chat about their day. Plus, healing vitamin C is found in lemons and grapefruit. Summer squash, yellow peppers, sweet corn, pineapples, yellow watermelons, and other yellow fruits and vegetables fill you with glowing yellow energy; and they contain beta-carotene that promotes healthy eyes” the authors.

Hawaiian Rainbow Kebabs

20 bamboo skewers

Marinade: 3 tblsp brown sugar; 2/3 cup pineapple juice; 6 tblsp tamari; 8 cloves garlic, crushed; 1 tsp grated fresh ginger

Kebabs: 450g beef, cut into 4cm cubes top sirloin works well); 225g button mushrooms; 450g sweet potatoes (1 large or 2 small), peeled and cut into 4cm cubes and par boiled; 450g very small gold potatoes, parboiled (if large, cut them into smaller chunks); 2 green bell peppers, cut into 4cm square; 1 red onion, cut into 3cm chunks; 1 fresh pineapple, cut into 4cm chunks; 1 275g pkg cherry tomatoes; vegetable or canola oil

If using bamboo skewers (available in most grocery stores), soak them in water for at least 20 minutes to keep them from burning on the grill.

To make the marinade, combine the brown sugar, pineapple juice, tamari, garlic, and ginger in a large bowl.

Cut the beef and wash the mushrooms. Add the beef and mushrooms to the marinade and stir to combine. Cover with plastic wrap and refrigerate while preparing the other ingredients.

Bring 2 pots of water to a boil, one for the sweet potatoes and one for the gold potatoes. Meanwhile, peel and cut the sweet potato. When the water is boiling, add the gold potatoes to one and the sweet potatoes to the other. Parboil until just barely soft (about 5 minutes for the sweet potato and 10 minutes for the gold potato). This is a bit tricky. If they’re overcooked, they’ll fall off the skewer. But if they’re undercooked, they won’t cook at the same rate as the meat and vegetables on the grill.

Drain and rinse the potatoes with cool water. Pour them back into the pots they cooked in and toss each with 1 tblsp vegetable oil. This will keep them from sticking to the grill.

Wash the tomatoes, and cut the peppers, onions and pineapple. I find it helpful to put each ingredient in a bowl and line them up on the counter. That way the kebabs can be made assembly-line style.

Fire up the grill. When the grill is hot, carefully oil the grate with a paper towel dipped in vegetable oil.

It can be fun to put the ingredients on the skewer in the order of the rainbow. Depending on how you assemble the kebabs, you may end up with leftovers of some ingredients. In this case, you can either save them for another use or make some haphazard kebabs with whatever vegetables are remaining.

Grill over medium heat, about 5-10 minutes per side, or until the potatoes are cooked through and the meat has reached desired doneness.

If you have leftover marinade, you can gently boil it in a small pan until any uncooked meat juices are well cooked and the sauce has reduced. This makes a tasty glaze to drizzle over the kebabs.

Gratitude Granola 

Makes about 10 cups

5 cups old-fashioned rolled oats; pinch of salt; 2 tsp cinnamon; ½ tsp freshly ground nutmeg; 2 to 3 cups raw seeds and raw chopped nuts (pre-roasted nuts and seeds will burn); suggestions: walnuts, pecans, almonds, cashews, hazelnuts, sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds are all delicious options; ½ cup shredded unsweetened coconut (optional); 2/3 cup honey or maple syrup; ½ cup coconut oil, vegetable oil, or canola oil; 2 cups dried fruit (must be added after cooking because it will burn otherwise); suggestions: raisins, golden raisins, cranberries, cherries, blueberries, strawberries, chopped apricots, chopped peaches, crystallised ginger, chopped mango, chopped papaya, or chopped pineapple

Preheat oven to 180°C

In a large bowl combine the oats, salt, cinnamon, nutmeg, nuts, and shredded coconut. In a smaller bowl combine the oil and honey. Mix the liquid ingredients with the dry and stir to combine. If you’re using coconut oil in its solid state, you may need to use your clean hands to mix it all together. The oats should be uniformly damp and taste delicious when samples. If they’re too dry, add more oil and/or honey. If not delicious enough, adjust ingredients until it passes your inspection. This is part of what making granola so much fun!

Spread the raw granola evenly between two large baking sheets and put them into the oven on the lower-middle and upper-middle racks. Stir frequently, and halfway through the baking time, rotate from top to bottom. Bake until crisp and golden, about 30-40 minutes. The oats will become crisper as they cool. Stir in dried fruit. Cool completely before storing in an airtight container.

Wednesday, 23 May 2018

Sweet and Sour Pineapple Peppers

America The Majestic Pictorial Cookbook, John Tarpstra, Sydney 1981

Sweet and Sour Pineapple Peppers
Serves 6
6 medium sweet red peppers; 1 x 16oz (500g) can crushed pineapple; ¼ cup white wine vinegar; ¼ cup sugar; 1 tblsp powdered mustard; 2 tblspn cornstarch; 1 bunch scallions, chopped
Remove the tops and seeds of the peppers. If the peppers have uneven ends, trim them so they will stand up, but be careful not to cut holes in the peppers or they will leak. Set aside.
Strain the pineapple, reserving the juice. In a bowl, mix the vinegar, sugar, mustard and cornstarch. Add the pineapple juice and mix until the sugar and cornstarch are completely dissolved. Add the pineapple pulp and chopped scallions. Stir the ingredients until they are well mixed and spoon into the peppers.
Stand the peppers close together in a pan half filled with hot water. (Take care not to get any water inside the peppers). Gently poach the peppers for 12-15 minutes until cooked but not mushy; the filling should be syrupy.

I dished ours up with a chicken pasta meal and sprinkled the lot with parmesan cheese, yummy combination of flavours, Anne.

Thursday, 17 May 2018

Pineapple, almond milk, cinnamon and nuts = shake

The Clever Guts Recipe Book: 150 delicious recipes to mend your gut and boost your health and wellbeing, Dr Clare Bailey with nutritionist Joy Skipper, Sydney, 2017

Creamy Pineapple Smoothie (nutty and delicious icy cold) recipe might be found on

Friday, 11 May 2018

Pineapple Cream Tarts

Good Housekeeping Cookery compendium, compiled by the Good Housekeeping Institute, London, first published 1952, this reprint 1964.

Pastry Cakes: Pineapple Cream Tarts

Shortcrust pastry; 3 tbsp cream; 1 tbsp chopped pineapple; 2 tsps chopped glacé cherries; glacé icing made with icing sugar and pineapple juice; yellow colouring

Line some patty tins with the thinly rolled pastry and bake blind. Whip the cream, stir in the well-drained pineapple and glacé cherries, and put a little of the mixture into the cold cooked pastry cases, smoothing the surface evenly. Mix a little sieved icing sugar with the pineapple juice and a drop of yellow colouring, and spread this icing carefully over filling, covering it completely.

Glacé icing: 8oz sieved icing sugar; 3 tblspn pineapple juice; a few drops of colouring.

Put the sieved icing sugar, the pineapple juice and the colouring in a saucepan, and heat gently. Mix well until the icing is glossy and thick enough to coat the back of a spoon.

Monday, 7 May 2018

Pineapple and yoghurt

Thanks Alex and Dean for these fabulous additions to my pinapalia collection!

Fat Burning Foods Cookbook: Menus and Recipes for Fat-Burning Success, Edited by Betty Bianconi 1995 Maryland USA

Three-Fruit Salad

1 apple (Red Delicious, Gala) cored, unpeeled and cut into small pieces; 1 banana, peeled and sliced; ¼ cup pineapple chunks, drained; ¼ cup nonfat plain yogurt; 1 tblsp pineapple juice; 1 tsp sigar; 1/8 tsp nutmeg; lettuce for garnish (optional)

In small bowl, mix apples, bananas and pineapple. For dressing, in another bowl, mix yogurt, pineapple juice, sugar and nutmeg until well blended. Pour over fruit; toss gently to coat. Serve on bed of lettuce, if desired. Makes 4 servings.

Fruit Yoghurt Parfait

1 can (16oz/450g) sliced peaches, drained; 2 containers (8 oz/225g each) nonfat vanilla yogurt; 1 cup quartered seedless grapes; 2 medium pears, peeled and sliced; 1 can (8oz/225g) pineapple chunks, drained; lite nondairy whipped topping (optional); 4 maraschino cherries (optional)

Reserve 8 peach slices for garnish. In each of 4 parfait glasses, layer ¼ remaining peaches, some yogurt, ¼ grapes, some yogurt, ¼ pears, some yogurt, ¼ pineapple and remaining yogurt. Top with dollop of whipped topping and cherry, if desired. Garnish each with 2 reserved peach slices. Makes 4 servings.

Frozen Pineapple Yoghurt

2 cups nonfat plain yogurt; 1 can (16oz/450g) undiluted thawed frozen pineapple juice concentrate; 2 tspn vanilla extract; sugar or artificial sweetener to taste (optional)

In small bowl, stir yogurt, juice concentrate and vanilla until well blended. Add sugar or artificial sweetener, if desired. Spoon into shallow metal baking pan; freeze, uncovered, until partially frozen. In large bowl with mixer, beat yogurt mixture until slushy; return to chilled pan. Freeze until firm. To serve, soften in refrigerator 30 to 40 minutes before scooping. Makes 5 servings.

Thursday, 3 May 2018

Grilled pineapple with lamb shanks

The Australian Book of Meat Cookery, sponsored by the Australian Meat Board, recipes by Tess Mallos, Photographs by Norman Nicholls, Sydney 1970

Pineapple Barbecued Lamb Shanks
Serves 4
8 lamb shanks; 1 x 12oz (350g) or 30oz (850g) tin pineapple slices
Marinade: 1 cup pineapple juice; 2 tsp curry powder; 2 tblsp brown sugar; 1 clove garlic, crushed; 1 tspn salt; freshly ground black pepper; 2 tblsp salad oil
Make sure shanks are from the forequarter of the lamb. If you have difficulty obtaining shanks, order well ahead or save them in your freezer from shoulders and forequarters which you may purchase. Wipe shanks with and damp cloth and place them in a single layer in a glass, earthenware or enamel dish.
Mix marinade ingredients, adding to them the liquid drained from the pineapple slices. (Store slices in an air-tight plastic container in refrigerator until barbecue time). Pour marinade over shanks and marinate for at least 4 hours, turning them occasionally.
To barbecue place shanks over glowing coals and cook for 25–30 minutes, turning often and basting with marinade. Place pineapple slices on barbecue 5 minutes before shanks are cooked.
TIME 25-30 minutes
GARNISH with barbecued pineapple slices
SERVE WITH salad and French bread and butter