Wednesday, 26 June 2019

Hot Pineapple Layer Pudding

“Aerophos” Recipe Book, Melbourne 1950

Some useful words of advice!

“Under the headings Home Management: Planning a menu No.6 Colour is most important; always endeavor to obtain pleasant colour contrasts in the serving of food. This will not only please the eye but also actually help the digestion.”

“General notes on Fish: No. 1 fish must be fresh. Fish is fresh when the eyes are bright, flesh firm, gills red, scales do not come off easily and the fish has no unpleasant odor.”

“Salad Fruits: 2. Pineapple pairs well with cheese, cold lamb or poultry salads. Chill, serving in slices, sticks or cubes. May be sprinkled with chopped nuts or chopped mint.”

Basic Recipe for Hot Fruit Layer Pudding

6 oz (175g) self-raising flour; 2 oz (50g) butter;2 oz (50g) sugar; 2 eggs; 2/3 cup milk; about 1 ½ cups stewed drained fruit or shredded fruit such as pineapple

Sift flour. Cream butter and sugar. Beat in the eggs, one at a time. Stir in sifted flour alternately with the milk. Place half the mixture in a greased cake tin (this quantity is sufficient for a tin 8” (20cm) in diameter, 1 1/2 “ (3.8cm) deep). Cover with fruit pulp and top this with remaining batter.

Bake in a moderate oven (350⁰F/180⁰C) about 45 minutes. For four to six.

Variations of fruit layer pudding:
Pineapple and coconut pudding: Add 2oz (50g) coconut o the flour. Use shredded pineapple.
The book also suggests variations using stewed mulberries with 1 level tsp grated lemon rind added to the flour; and stewed drained rhubarb served with lemon sauce.

Wednesday, 19 June 2019

Simple pineapple party treats

A new twist on the retro favorite of pineapple, cheese and a pickled onion on a toothpick! 
Pineapple (chopped into chunks, sautéed with a tad of butter and brown sugar), a small basil leaf and a bocconcini on a skewer, totally yum! Anne
The idea came from here:

And these little pre-made pavlovas adorned with cream, sliced pineapple, kiwi fruit and strawberries were very popular at a recent function in our local hall, Anne

Friday, 14 June 2019

Pineapple/Coconut Logs

Unforgettable: a coconut cookbook, including Fiji dishes, 2004 Three Loose Coconuts 

“He who plants a coconut tree plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children” South Seas proverb

Coconut logs

1 ½ cups desiccated coconut; 2 ½ cups soya milk powder (I used skim milk powder); 2 cups various dried fruits (I included some dried pineapple in the mix); 6 tspn honey; 1 tsp vanilla essence

With these amounts I made 2 delicious logs about 20cm long and 5cm in diameter, Anne


1 Place mixed fruit in a blender and process.

2 In a separate bowl, mix desiccated coconut and soya milk powder.

3 Gradually add blended fruit mix and rub together.

4 Add honey. Mix well.

5 Roll into a lg, roll in (extra) desiccated coconut, refrigerate.

6 Once hardened, cut into slices.

Tuesday, 4 June 2019

Boozy Pineapple

The Boozy Chef, Recipes for Drinkers who love to Cook, Suzanne Dixon-Hudson c1980s Sydney

Pineapple and Vodka Surprise  

“A pleasant change from vodka and orange”

1 ripe pineapple; zest and juice 1 orange; 3 tblsp brown sugar; 2/3 cup vodka; 300ml cream; 4 tblsp chopped fresh mint

Plan of attack:

Preheat oven to 200⁰C (400⁰F)

Peel and chop pineapple into bite-sized chunks. Place in ovenproof dish and cover with orange juice and zest. Sprinkle with 2 tblsp brown sugar and drown with at least ½ cup vodka.

Place in the oven for 15-20 minutes whilst you prepare the mint cream.

Whip cream, add mint, 1 tblspn sugar and remaining vodka and serve with the hot pineapple.

Serves 6

Wednesday, 29 May 2019

Alaskan Pineapple!
With over 6,500 cookbooks in her collection Sue Jimenez writes a highly entertaining blog about a variety of food related themes.
Garnished with quirky photographs and enhanced by catchy tunes Sue’s posts capture the flavour of mundane topics like bacon, with anecdotes about bacon flavoured toothpaste and ice cream (these are real things!), whether it’s okay to eat the food you accidentally dropped on the floor, prison food and my recent favourite based on regional cookbooks.
This is where I became aware of Avocado Pineapple Mold, a recipe shared from an Alaskan cookbook!
Since 2013 Sue’s blog has explored many such culinary delights and customs and is well worth a look.

"What's Cooking in Kodiak", Officer's Wives Club,  U.S. Naval Station, Kodiak, Alaska

Avocado Pineapple Mold (recipe contributed by Peg Searcy)
2 pkts lemon jello; 3 cups hot water; few grains salt; 1 cup undrained crushed pineapple; 4 T lemon juice; 1 large avocado; 2 (3oz) pkgs cream cheese; table cream
Dissolve jelly in hot water, blend in salt, pineapple and lemon juice. Chill until thick but not firm. Slice avocado into very thin slices and add carefully to gelatin.
Blend cheese and cream to moisten, beat until fluffy and use to top each serving.

Thanks for sending me this recipe Sue! Tangy! Anne

Friday, 24 May 2019

Pineapple Cake

Cakes Creamy to Fruity 2007, Germany, publ. by Ungen

Pineapple Cake

For the cake: 250g softened butter; 200g sugar; 5 eggs; 300g flour; 1 tsp baking powder

For the topping: 2 tins pineapple slices

For the pineapple cream: 4 tblsp custard powder; 500ml pineapple juice

In addition: baking powder; fine breadcrumbs


For the cake, beat butter and sugar in a mixer until creamy. Gradually add the eggs. Mix the flour and baking powder, sift over the butter-egg mixture and stir in. Pour the mixture into a springform tin lined with baking paper and sprinkle with a few breadcrumbs.

Bake in an oven preheated to 175⁰C for about 30 minutes. Then remove from the oven and allow to cool.

For the pineapple cream, mix the custard powder with a little cold pineapple juice. Bring the rest of the pineapple juice to the boil in a saucepan and remove from the heat. Stir in the custard powder mixture and once again briefly bring to the boil.

Encircle the cake with the springform tin ring and spread the cooled pineapple cream on the top of the cake. Allow cake to set and then serve.

I sprinkled some cinnamon sugar on top as the custard wasn't such a good look, but it was delicious, Anne

Sunday, 19 May 2019

Pineapple Malpua                                                      

Pineapple Malpua

What You Need:
The measure here makes about 14 malpuas
For Batter: Maida/all purpose flour ~ 1 cup; Sooji/Semolina ~ 1/2 cup; Crushed Pineapple ~ 1/3 cup of crushed pineapple. I used from a Dole Brand can of Crushed Pineapples; Fennel Seeds ~ 1 tsp; Milk (Whole Milk is best) ~ 3/2 cup that is 1 and 1/2 cup silly
For Sugar Syrup or Chinir Ros: Sugar ~ 1 cup; Water ~ 1 cup
Bring water & sugar to boil in a pan till you get a syrup of one-thread consistency. The syrup should be similar to the one you make for say Gulab Jamuns
For Frying: Oil
How My Ma Did It:
Make the batter with all the ingredients listed under "For batter" and let it sit for 3-4 hours
Make the Sugar Syrup by boiling water and sugar to a 1 string consistency
Heat Oil
Pour batter (about 1/3 cup) in the oil to make a round flat shape like a pancake but of smaller radius
Fry both sides till golden brown
Dunk in sugar syrup
Let it soak for a couple of minutes and the take it out
Serve warm

Sunday, 12 May 2019

Naringal Lamb with Pineapple Stuffing

A Bedside Cookbook, Sheila Scotter 1978 Australia

Naringal Lamb with Pineapple Stuffing

What you need for the stuffing: 1 crushed clove garlic; 2 tblsp chopped parsley; ½ tblsp chopped fresh ginger; 1 cup crushed pineapple (drained); 1 dstsp brown sugar; 1 ½ cups soft white breadcrumbs; melted butter (large knob)

What you do: Combine all the above ingredients together with salt and pepper to taste, and stuff a 3kg (approx. 6 lb) boned leg or shoulder of lamb.

Melt about 125g (4oz) butter in a roasting pan and put in lots of rosemary and brush it all over with the melted butter.

Put in a very hot oven for 10 minutes then reduce the heat to 180⁰C (350⁰F) and cook for a further 1 ½ hours.

Before serving sprinkle with salt and freshly ground pepper. It carves well and there is enough tasty stuffing with each slice.

Ready for the oven.

And, ready to serve.

Monday, 6 May 2019

Four delicious recipes for pineapple and mango

Festive Fare from our house to yours: 1991, Christmas Recipes. A gift from the Home Management section of Prospect Electricity, Sydney.

Tropical Fruit Chutney

2 cans Golden Circle crushed pineapple, 450g each; 4 large bananas, peeled and sliced; 1 mango, peeled and chopped or 1 can mango, 425g, drained and chopped; 1 ½ metric cups Cornwell’s white vinegar; 1 metric cup chopped Lions of Babylon dates; ½ metric cup sultanas; 1 metric cup CSR crystal sugar; 2 teaspoons SAXA salt; 2 teaspoons turmeric; 2 teaspoons cinnamon; 1/8 teaspoon Chinese five spice

Drain pineapple reserving ½ metric cup juice. Combine pineapple, reserved juice and remaining ingredients in a large saucepan. Bring slowly to the boil, stirring until sugar dissolves. Simmer 30 minutes or until thickened, stirring occasionally. Pour into warn, sterilised jars. Cool. Seal, label and date. Decorate for gift giving.

Makes approximately 4 x 250ml jars.

Grilled Mango & Pineapple Salad

Author: Chelsea from Chelsea's Messy Apron

INGREDIENTS: 1 (10 ounces) package of romaine lettuce; 1 pineapple; 2 large mangos; ½ cup chopped macadamia nuts, toasted; ⅓ cup flaked coconut, toasted; 2-3 green onions; 1 red bell pepper
Dressing: ⅓ cup 100% canned Pineapple Juice; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon honey; 1 tablespoon white sugar; ½ teaspoon salt

Chop the romaine lettuce into small pieces to allow for more absorption of the dressing.

Preheat an outdoor grill for high heat, and lightly oil grate with olive oil.
Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
Slice a mango into 2 pieces and grill until heated through about 3-4 minutes or until grill marks appear.

Chop the pineapple and mangoes into large chunks and add to the salad.

Lightly toast the macadamia nuts and coconut. Add to the salad.

Finely chop the green onions and bell pepper (remove stems and seeds) and add to the salad.

Combine all of the dressing ingredients in a mason jar, seal, and shake well to combine. The dressing is extremely thin/watery (there is nothing like mayo or Dijon mustard to thicken it up), but it's super delicious. Just make sure to dress after serving out the salad and it sticks to the lettuce quite well.

Only dress what you will eat as the dressing will make the salad soggy if it sits for a long time.  Enjoy!

Pineapple and mango jam

TIME: 1-2 hours   MAKES: 1 litre
A recipe from the Good Food collection.

Ingredients: 1 ripe pineapple; 2 large mangoes; 1 teaspoon grated lemon rind; 1/3 cup (80 ml) lemon juice, reserving the pips and rind of 1 lemon; 1.2 kg sugar, warmed

1. Place two plates in the freezer. Remove the skin and the tough eyes from the pineapple. Cut into quarters lengthways, remove the core and cut the flesh into 1 cm pieces. Peel the mangoes and cut each mango cheek from the stone. Cut into 1 cm pieces. Place the pineapple, mango, any juices, lemon rind and juice, and sugar in a large pan. Stir until all the sugar has dissolved.

2. Place the reserved pips and skin onto a square of muslin and tie securely with string. Add to the pan.

3. Bring to the boil, then reduce the heat and simmer, stirring, for 30–40 minutes, or until setting point is reached. Remove any scum with a skimmer or slotted spoon. Stir across the base of the pan to check that the jam is not sticking or burning. Be careful, the jam will froth. When the jam falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.

4. Remove from the heat and test for setting point by placing a little jam on one of the plates. A skin will form on the surface and the jam will wrinkle when pushed with your finger when setting point is reached. Remove any scum from the surface.

5. Pour into clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and cool. Label and date. Store in a cool, dark place for 6–12 months. Refrigerate after opening for 6 weeks.

Mango and Pineapple Chutney

Ingredients : 2 tablespoons vegetable oil: 1 teaspoon chilli flakes; 1 large sweet onion, diced; 10cm piece fresh ginger root, peeled and diced; 1 large yellow capsicum, diced; 3 large ripe mangoes, peeled, seeded and diced; 1 small pineapple, peeled and diced; 1/2 cup (90g) brown sugar; 1 1/2 tablespoons curry powder; 1/2 cup apple cider vinegar


Separately place the onion and ginger in a food-processor then blend until smooth.

Heat the vegetable oil in a large saucepan over medium heat. Stir in the chili flakes and cook until they begin to sizzle then stir in the blended onion.

Reduce the heat to low, cover and cook stirring occasionally until the onions loose their smell; about 20 minutes.

Remove the lid and increase the heat to medium then stir in the ginger and yellow capsicum. Cook and stir until the ginger is fragrant; 2 to 3 minutes.

Stir in the mangoes, pineapple, brown sugar, curry powder and vinegar. Bring to a simmer and cook for 30 minutes; stirring occasionally.

Cool the chutney completely when done and store in airtight containers in the refrigerator.

Monday, 29 April 2019

Hawaiian pineapple teacake

The Jean Bowring Cookbook 1970 Sydney.

Cakes: Hawaiian tea cake
2 ozs (50g) butter; ¼ cup sugar; 1 egg; 1 cup self-raising flour; a pinch of salt; 2 tblsp milk; ½ cup well-drained canned shredded pineapple
For the topping: 1 tspn butter, melted; ¼ tspn cinnamon; 1 tsp sugar
Cream the butter and sugar and gradually add the well-beaten egg. Sift the flour with the salt and add to the creamed mixture alternately with the milk.
Spread half the cake mixture in a well-greased 7-inch (18cm) sandwich tin and cover with the well-drained pineapple. Top with the remainder of the cake mixture.
Bake in a moderate oven, 350°F (180°C) for 25 to 30 minutes. Turn out carefully onto a wire cooler and while still hot brush with the melted butter and sprinkle with a mixture of sugar and cinnamon.

Thursday, 18 April 2019

Pineapple, lime and coconut chews

Pineapple, lime and coconut chews

“Get into fruity pineapple baking with these sensational sweet bites, perfect for spring time.”

INGREDIENTS: 3 egg whites; 1/2 cup caster sugar; 1 tablespoon cornflour; 1 teaspoon finely grated lime rind; 1/2 cup finely chopped dried pineapple; 1/2 cup shredded coconut, lightly toasted; icing sugar mixture, to serve


Step 1
Preheat oven to 160°C/140°C fan-forced. Line 2 large baking trays with baking paper.

Step 2
Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until dissolved. Continue beating for 2 minutes or until mixture is glossy. Transfer mixture to a large bowl. Fold in half the cornflour, lime rind, pineapple and coconut. Repeat with remaining cornflour, lime rind, pineapple and coconut.

Step 3
Drop heaped tablespoons of meringue mixture, 4cm apart, onto prepared trays. Bake for 25 to 30 minutes or until crisp. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Dust with icing sugar. Serve.

I made a double batch with these delicious ingredients. 
I found that smaller ones worked the best, cooked in a slower oven for longer than recommended, Anne.

Sunday, 14 April 2019

Nauruan Pineapple and Banana Bread

Banana Pineapple Bread

Ingredients: 2 large eggs; 1/2 cup extra virgin coconut oil, melted (this ingredient is what really makes this recipe so awesome. Be sure to get “extra virgin” – the taste is distinct, unique, and wonderful); 1/3 cup buttermilk; 1-1/4 cups granulated white cane sugar; 1/4 cup light brown sugar, packed; 1 tbsp. pure vanilla extract; 2 cups all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. freshly grated nutmeg; 1/4 tsp. salt; 1 to 1 1/4 cups mashed ripe bananas; 1 cup fresh or frozen pineapple, diced

1 Preheat your oven to 350 degrees Fahrenheit (180°C)

2 Prepare two 8″ (20cm) by 4″ (10cm) bread pans with a light coating of grease topped with flour on the bottoms and inside walls.

3 Combine the coconut oil, buttermilk, eggs, vanilla, brown and white sugars in a large mixing bowl. Stir and blend together until completely smooth and devoid of any lumps.

4 Using another bowl, whisk together the baking powder, baking soda, flour, nutmeg and salt.

5 Add the flour mixture into the egg mixture, and stir together. This should be a very gentle “folding” procedure. Do not stir vigorously, you just want the two mixtures to be combined into one batter, but not “whipped” together.

6 Now fold into the batter the pineapple and bananas.

7 Now pour your combined-fruity batter into your prepared pans and bake for about 40 to 45 minutes, or until the loaf tops are well set and turning a rich golden colour. If you are using frozen pineapple, it will take a little longer than if using fresh. The breads are well done when you can stick a toothpick deep into the center and it is almost clean when you pull it out.

8 Remove the pans from the oven and let them cool a bit – 10 to 15 minutes – before taking the loaves out of the pans.

9 Serve your Nauruan style Banana Pineapple Bread while still nice and warm. What doesn’t get eaten right away will still taste great later, at room temperature.

10 For a drink accompaniment, try taking some Nauruan Pandanus tea. Wonderful combination, and very healthy for you, too.

I made this delicious bread with gluten free plain flour and it worked very well, a lovely light texture. The pineapple is a great addition to the old favourite, banana bread, Anne

Wednesday, 3 April 2019

Pineapple step-ups

Thanks for this c 1960s recipe Vicki. Glamorous? No. Tasty? Yes.

Pineapple Step-Ups

1/4 cup pineapple juice
1 tablespoon margarine
1 dessertspoon brown sugar
Pinch ground cloves
1/4 to 1/2 cup diced bacon
2 cups diced veal, or pork, chicken, lamb, etc.
1/2 cup diced onion
1 egg
2/3rds cup fine white breadcrumbs
Salt and pepper
6 rings canned pineapple

Method: Combined in saucepan, 1/4 cup pineapple juice, margarine, brown sugar and cloves. Heat and stir well. Place in bowl diced meat, onion, white breadcrumbs, and mix. Add egg, salt and pepper and combine well. If mixture is too dry, add a little pineapple juice. Then add half contents of saucepan and press mixture together well with fingers. Form into 6 found flat patties, and place one on top of each pineapple ring. Brush baking dish with melted margarine and place Step-ups in dish. Pour remainder of liquid in saucepan over Step-ups. Completely seal dish with sheet of Alfoil. Bake for 35 to 40 minutes at 350F on shelf below centre of oven.

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.24.

Monday, 25 March 2019

Boston Bun with pineapple

Bandon Grove School Building Centenary Cookbook 1882-1982 reprinted in 2016 to celebrate the “Back to Bandon Grove School Gathering”, NSW

Boston Bun (with added pineapple of course) (recipe contributed by Karen Chesworth)
2 cups S. R. flour; 1 cup mashed potato; 1 cup sugar; 1  cup milk; 1 cup mixed fruit (including glacé pineapple); cinnamon sugar
Grease and line a loaf tin. Mix potato and sugar. Add sifted flour and milk alternately. Add fruit, mix well. Place in tin. Bake 30-4- mins. in a hot oven 400F or 200C, or until sounds hollow when tapped. While still hot brush with butter and sprinkle with cinnamon sugar. Serve sliced with butter.

Raff adding a touch of extra cinnamon sugar!

Thursday, 14 March 2019

A purple Peruvian pineapple dessert

The best of Peruvian Cuisine (Lo mejor de la Cocina Peruana) 2009 César Chacón, Cuzco Peru

Loving a new challenge, I've been wanting to make this dessert for some time and although friends said that they had spotted purple corn in various greengrocers I couldn't find any. Les bought some seeds so we could grow our own. 

As this has been a very, very hot summer with little rain the corn struggled and we felt we'd have to try again next year. But, one of the cobs had a few kernels and I thought I'd give it a go anyway and lo, success.

“The richness and variety of Peruvian food originates from the meeting of the native and Spanish cultures. . . the diverse climatic conditions present in the three different geographic regions of Peru (coast, mountain and jungle) have had a vital role in the development of an infinite number of tastes, flavours, smells and colours that make Peruvian cuisine unique within the Americas” the authors.

Desserts (Postres): Mazamorra morada

Ingredients: ½ kg purple corn; 1 apple; ½ pineapple with the skin; 1 quince; 1 large piece of cinnamon bark; ½ tsp anis; 3 cloves; ½ cup of  plums; ½ cup of cherries; 2 lemons; 1 ½ cups of sweet potato or chuño flour: 1 kg sugar

1. Boil the purple corn in 3 litres of water, then drain and place the purple water in a pot and leave over the heat.

2. Add the sugar, the cloves; the cinnamon and the fruit, peeled and cut into cubes. The plums and the cherries should be washed and added whole.

3. Leave it all to cook on a low heat. When ready add the sweet potato flour which should be previously dissolved in hot water.

4. Stir for around 15 minutes and add the lemon juice, place the mazamorra in glass dessert dishes and pat a sprinkle of ground cinnamon on top. This dessert should be served cold.

Easy to make and delicious, Anne