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

Saturday, 9 March 2019

Pineapple at High Tea

Elenor’s punch was a combination of ingredients from these two recipes from the Bandon Grove School Building Centenary Cookbook 1882-1982 reprinted in 2016 to celebrate the “Back to Bandon Grove School Gathering”.

Quick Fruit Punch, Maureen Barnes
1 lge tin pineapple and orange juice (Golden Circle 3litre); 1 tin fruit salad; 2 bottles of ginger ale; ice
Method: Mix all ingredients in a punch bowl and add ice.

Fruit Punch, Jenny Howell
1 ½ cups sugar; 1 cup cold tea; 2 cups pineapple juice; 1 bottle blackberry nip; 2 lge bottles dry ginger ale; 1 ½ cups hot water; ½ cup bruised mint; juice 3 oranges and 3 lemons; 2 lge bottles lemonade

Method: Dissolve sugar in water, let cool; add this mixture to tea, pineapple, orange and lemon juice, mint and blackberry nip. Chill well. Add lemonade and dry ginger ale, just before serving.

Pineapple Cake With Pineapple Filling

"For even more tropical flavor, add a cup of flaked sweetened coconut to the pineapple filling mixture.”

For the Cake: 2 cups sugar; 2 sticks butter (softened); 3 cups flour (all-purpose, 13 1/2 ounces); 1 tablespoon baking powder; 3/4 cup milk; 1 tablespoon vanilla; 6 egg (just whites, stiffly beaten, reserve yolks for filling)
For the Pineapple Filling: 3 tablespoons flour; 1 1/2 cups sugar; 1 (20-ounce) can pineapple (crushed, undrained); 6 egg yolks (remaining from the cake); 1 stick/4 ounces margarine (or butter)

Steps to Make It: Gather the ingredients.
Heat the oven to 350 F (180° C/Gas 4). Grease and flour three 8-inch round cake pans.
In a mixing bowl with electric mixer, cream 2 cups of sugar and 2 sticks of butter together until light and fluffy.
Combine 3 cups of flour and baking powder in another bowl.
Add the flour mixture alternately with milk to creamed mixture, beginning and ending with flour mixture, beating after each addition. Stir in the vanilla.
Gently fold in beaten egg whites.
Divide batter among the three prepared cake pans.
Bake for 20 minutes, or until layers test done. Remove from pans and cool.

Pineapple Filling: Gather the ingredients.
In a saucepan, stir 3 tablespoons of flour and 1 1/2 cups of sugar together. Add pineapple and egg yolks, blending well. Add 1 stick of margarine or butter. Cook over medium, stirring, until mixture boils and thickens, 5 to 10 minutes.
Spread filling between layers and on top and sides of cake.

Saturday, 2 March 2019

Pineapple for entree

The Jean Bowring Cookbook 1970 Sydney

First course appetiser cocktails: Strawberry and pineapple cocktail 

425g can of cubed pineapple; 3 cups fresh strawberries; ¼ cup mint leaves; crystallised cherries and mint sprigs for garnishing

Drain the pineapple. Hull and wash the strawberries. Place the pineapple syrup in a saucepan and bring it to the boil. Pour it over the mint leaves, cover and let stand until cool. Chill the pineapple cubes, the strawberries and the mint syrup.

At serving time, spoon the fruit into cocktail glasses and add some of the minted syrup. Garnish each with a cherry and a sprig of mint.