Friday 29 May 2020

Daisy and Sofie cook a pineapple cake

"We had a very ripe pineapple in our fruit bowl this morning and we were spoilt for choice on recipes from your blog!

Decided on the pineapple layer cake and we added some preserved ginger too, it is delicious!

We talked about quarters and halves, and Daisy practiced her cutting." Daisy and Sofie




Thanks for the beautiful photos of Daisy cooking up the pineapple layer cake Sofie!

Here's the recipe again for anyone who thinks that spoon looks pretty delicious!!!


“Aerophos” Recipe Book, Melbourne 1950

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.

Thursday 21 May 2020

Lamb Rolls Billabong


One of this week’s jobs was to sort a lifetime of recipe clippings. Today I came across this souvenir cookbook of the 1964 bake-off. It was an insert in the Woman’s Day of July 13, 1964.  Ruby Borrowdale was one of the judges and there is a photo of her with the other judges.



And who was second senior grand champion? Mrs Charmaine Solomon, home cook and mother of three. 500 pounds prize, which was a fortune.

Bob and Dolly Dyer were the hosts.

I have a hard copy Best of the Bake-Off Recipes 1969 which I actually use, and some of the ones from 1964 are in it. Very disappointing that the cooks’ names are not listed with the recipes, or in fact anywhere. The recipes are “from the finalists and prizewinners of over one hundred thousand recipes submitted…”  Glad I didn’t have to sort and rank those! Ann.



Best of the Bake Off Recipes, edited and compiled by Trevor Wilson 1969 Sydney

Main Dishes: Lamb Rolls Billabong

Serves 6

12 lamb chops; 6 rashers bacon; 1 egg; 12 pineapple rings; plain flour; breadcrumbs; cooking oil

Remove bones from chops. Trim and shape each chop into a round. Wrap ½ rasher bacon round each, then secure with small wooden stick. Dip each into flour, then beaten egg and breadcrumbs. Brush with oil. Place on oven tray and bake in moderate oven 15 to 20 minutes. Serve each lamb roll on a ring of pineapple ad garnish with parsley. Serve with green peas, duchesse potatoes, glazed carrot straws and Sauce Supreme.

Sauce Supreme: 4 oz mushrooms; 1 cup canned tomato soup; ¼ cup dry white wine; ½ cup cream; 1 tblsp butter; ½ cup finely chopped shallots; 1 chicken cube; black pepper

Fry sliced mushrooms with crumbled chicken cube in butter about 5 minutes. Add shallots, soup and wine, season with black pepper. Simmer 20 minutes. Add cream and serve.


I was worried about it falling apart in the oven.  I used leg steaks and instead of wrapping the bacon I placed it on the top of the meat, no toothpick, and crumbed it all together.  After five minutes in the oven I thought “Oh No, the bacon is going to curl up as it cooks and my efforts will be wrecked.” So I turned two of them (I made four) upside down to keep the bacon flat, but all four turned out perfectly, no curling or lumpy bacon. And I only crumbed it once. Often I would crumb twice (flour, egg and crumbs, then egg and crumbs again) but had run out of egg by that stage.
 
And the flecks in my sauce are some parsley. As you can see I didn’t bother with the duchesse potatoes, carrot straws and peas. Ann. 

Saturday 16 May 2020

Pineapple lip (body and foot) scrub

https://thepineappleeverything.com/blogs/pineapple-news/3-ingredient-%F0%9F%8D%8D-lip-scrub
 3 Ingredient 🍍Lip Scrub!

“It's always nice to make your own all-natural beauty products. From scrubs to sprays to crazy hair treatments {egg yolks and avocados?!}, We're all about it. With the weather still chilly, We've been on a sugar scrub kick and have been attempting to make one from as many summer fruits as we can find. Anything that will help in the winter but make it feel like summer. So of course, as lovers of all things pineapple, we have a little DIY pineapple scrub that’s easy to make and so good, you’ll want to eat it {which, by the way isn’t recommended, but totally possible if you’re really into sugar!}” authors of the pineapple everything website

Let's get down to business! Here’s what you’ll need:

1 1/2 cup cane sugar
•½ cup coconut oil
•¼ – ½ pineapple (1/2 cup puree)

Take your pineapple and puree it in a blender for about 40 seconds, pushing down the extra chunks as needed. Blend coconut oil, which you can also melt if it’s easier to process. Add the pineapple coconut mixture in a bowl and add 1 1/2 cups cane sugar to your mix. If your desired scrub consistency is thicker, add more sugar as needed.

And voila! You’ve got yourself a delicious pineapple scrub! Store your scrub in the fridge to keep it fresh for the next few weeks to make sure it lasts longer!


Saturday 9 May 2020

Papaya Pineapple Marmalade

https://www.sidechef.com/recipes/2355/papaya_pineapple_marmalade/



Papaya Pineapple Marmalade

Ingredients:
1 Lemon; 2 cups Fresh Papaya, diced; 2 cups Pineapples, diced; 3 cups Granulated Sugar; 1/3 cup Lemon Juice, about 3 lemons; 1 Tbsp Honey; 1 Tbsp Fresh Ginger, grated; 1 pinch Salt

Directions:
Step 1  Using a paring knife, cut off some of the rinds off the Lemon (1) and slice them thinly (chiffonade) to create a tablespoon of lemon zest.

Step 2  Place a wide pan on a medium flame and add the Fresh Papaya (2 cup), Pineapple (2 cup), Granulated Sugar (3 cup), lemon zest, Lemon Juice (1/3 cup), Honey (1 tablespoon), Fresh Ginger (1 tablespoon), and Salt (1 pinch) and bring to a boil.

Step 3  Reduce the heat to a simmer, the pan uncovered, for about 30 minutes. The goal is to make everything tender, to the point where it starts to break apart.

Step 4  Pour into a sterilized glass jar, store and enjoy.






Most delicious marmalade I've ever made !! Anne

Friday 1 May 2020

Fruit punch with pineapple, raspberries and carrot

Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food, Jessica Seinfeld, illustrations by Steve Vance 2007 New York



Serves 4

2 cups raspberry puree; 1 cup pineapple puree; ½ cup carrot puree; 2 cups cold water; ¼ cup sugar; ice, for serving

Combine raspberry, pineapple and carrot purees, water, and sugar in a bender or food processor, and process until smooth. Serve over ice.

I didn't add the sugar, it was delicious already, Anne.