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.