"Cake the podcast"

The Pineapple Princesses were proud to attend the launch of "Cake the podcast" at Queensland State Library, Brisbane (pssst episode 2 is devoted to pineapple)

https://www.slq.qld.gov.au/discover/podcasts/cake

"Cake is not just a food, it’s an emotion. From the history of cake to the iconic cakes of our childhood, State Library’s 'Cake the podcast' takes you on a sweet journey that connects you to memories, community and family. Learn about the people, the places and the recipes that have influenced our insatiable taste for cake.

Join our award-winning host, Kaitlyn Sawrey of Who is Daniel Johns? podcast fame, and tuck into stories about lamingtons, pineapple cake, CWA scones, moon cake, Greek funeral cake, big cakes, celebration cake, and more" State Library Queensland

While at the State Library the Pineapple Princesses were treated to a look into the archives at a "white glove" display of Ruby Borrowdale's meticulous journal and recipe collection. Ruby was the creator of "The Golden Circle Tropical Recipe Book" which inspired this blog. 

At the Library there was also a collection of historical Golden Circle photographs, records and graphics in the form of posters, book covers and labels;

plus a wonderful collection of heritage cookbooks which we will be cooking from in future blog posts.

                                                               from the 1890s

                                      Queensland Nutrition Council's 1937 Year Book

To give you a taste of Queensland pineapple . . . 

“Judith May” International Butter & Ghee Recipes 1968 compiled by Gene Austin for the Queensland Butter Marketing Board

Polynesian casserole

Ingredients: 2 cups parboiled sweet potatoes; 2 tblspn brown sugar; 2 tblspn finely grated orange rind; 1 fresh pineapple, sliced thinly and cut into pieces; 3 tblspn freshly grated or desiccated coconut; 3 tblspn butter

Method: Peel & parboil the sweet potatoes in sated water 10 to 15 minutes. Strain & remove from saucepan, chill & slice about ¼ inch (7mm) in thickness (never attempt to slice hot sweet potatoes as they will break).

Butter a casserole dish, sprinkle the base with grated orange rind, dot with small pieces of butter, then arrange on top a layer of sliced pineapple pieces, sprinkle with brown sugar, top with a layer of sliced sweet potatoes. Repeat this process in layers until all ingredients are used. Sprinkle with coconut.

Bake in moderately hot oven (400 degrees F (200°C) for 25 to 30 minutes. Serve hot with pork fillets Polynesian style.

A pineapple fit for a Princess!

Happy birthday to the Big Pineapple at Nambour Queensland on its 50^th birthday this week!!!

And here’s a link to an ABC article celebrating its uniqueness, including Di and Charles' visit there in 1983. 

https://www.abc.net.au/news/2021-08-14/big-pineapple-turns-50-anniversary-/100377014

I wonder what pineapply treats were in Di's gift basket ??? She seems suitably excited 🍍🍍

Lady Flo's pineapple desserts

Lady Flo Bjelke-Petersen’s Classic Country Collection: Over 500 recipes and handy hints for classic Australian fare,1996 

Pineapple Pudding

2 tblspn sugar; 2 tblspn plain flour; ½ cup pineapple juice; ½ cup milk; 2 eggs, separated; 4 tblspn sugar; 400g pineapple pieces, fresh or canned

Melt butter in a saucepan, stir in flour smoothly, cook for one minute. Add juice and milk. Continue to cook until mixture boils and thickens. Stir in egg yolks and half of the sugar. Put pineapple pieces in pie dish and cover with mixture. Whisk egg whites to a stiff froth, stir in sugar. Pile meringue over pineapple mixture.

Bake in a moderate oven 180°-200°C until firmly set and light golden brown. Serve hot or cold with custard or cream.

Pineapple Rice

“A beautiful dessert served hot or cold with cream” Lady Flo

1 cup rice; 1 level tsp salt; 1 x 440g tin crushed pineapple; 1 cup brown sugar; 2 eggs, lightly beaten

Bring rice, salt and 1 ½ cups water to boil in saucepan. Cover lightly and cook over low heat, without boiling, until rice is tender and water is absorbed. Combine rice with rest of ingredients and put into a greased ovenproof dish. 

Bake in a moderate oven 180°-200°C approximately 30 minutes.

Lady Flo’s famous pumpkin scone recipe appears in this straightforward, uncomplicated book of basic, delicious recipes.

Along with some very handy hints, including how to milk the house cow, clean a ceiling that has been blackened by smoke and remove marks from onyx with powdered cuttlefish mixed into a paste with methylated spirits. She offers good advice on what to do if your chimney catches fire, and how to prevent your fishhooks from rusting, Anne.

My personal favourite of her comments is in the chapter on etiquette: “A good restaurant will only have prices on the menus supplied to the men.”                                                   

Leila’s Mum’s Pineapple Flummery

Thanks for sharing your Mum's recipe with us Leila, it is really light and delicious! Anne

"Here is an oldie that my Mum used to make.

I went to an Aeroplane jelly link to figure out what Mum used to do, as I wanted to make it the other day, and all I could remember was the chilled evaporated milk - you cannot use the skim evaporated milk. 

It makes a wonderful light dessert which is very yummy in summertime.  I have made it about 5 times in the last 6 weeks, takes no time to make but tastes so good, maybe it is because of the memories it brings back.

Any fruit works well, blueberries, strawberries, mango cubes, but I love the pineapple tart because Mum used to make it whenever we had to go to a function and we had to take a plate. Mum always kept the evaporated milk in the fridge so that if she only had an hours’ notice of visitors staying for dinner she could always make a presentable dessert.

I also love this with raspberry jelly and raspberries. The raspberries I love because they take the sweetness off the jelly" Leila

INGREDIENTS:

1 x 85 g packet Aeroplane pineapple or lemon flavour jelly; 1 cup (250 mL) combination of boiling water and juice from canned pineapple; 1 x 375 mL evaporated milk, chilled for at least 2 hours; 1 X can crushed pineapple (you cannot use fresh pineapple or the jelly will not set)

METHOD:

Combine jelly crystals and boiling water in a medium bowl. Stir until fully dissolved. Cover and refrigerate until the consistency of a thick syrup (1-2 hours).

When the jelly is at the syrupy consistency open the can of evaporated milk and in a large bowl (as it will triple in volume) beat it well using your electric mixer. When volume has increased and it looks very fluffy, slowly add the setting jelly and keep beating until well combined.

Add the crushed pineapple and stir in well.

Spoon into 8 individual serving bowls, or a cooked tart case, cover and refrigerate for a further 2 hours or until set firm. Serve with extra crushed pineapple and toasted coconut.

An old favourite

Golden Circle Tropical Recipe Book, Ruby Borrowdale 1960s Queensland 

Scandinavian Ice-Box Cake

440g can Golden Circle Crushed Pineapple, ½ cup castor sugar, 110g each butter and brown sugar, ¼ tspn nutmeg, ½ tspn cinnamon, 1 pkt wheatmeal biscuits, 1 tspn grated lemon rind, 1 cup whipping cream, 1 tblspn castor sugar, ½ tspn vanilla essence.

Empty contents of pineapple can into saucepan, add the ½ cup sugar and bring to boiling point, stirring to dissolve sugar. Set aside to cool. Stir in lemon rind. Crush biscuits finely. Melt butter in saucepan, add brown sugar and spices, stir over low heat until blended, then pour over biscuits crumbs. Stir to blend. Make layers of crumbs and pineapple in a 20cm square cake pan, starting and ending with crumbs. Whip the chilled cream, adding the tblspn sugar and vanilla during beating. When thick and fluffy spread over top of dessert. Chill two or more hours before serving.

Pineapples everywhere !!!!

Thanks to our ever vigilant pineapple spotting families and friends for these little beauties !

This delicious (especially when cold) pineapple tea and sweet smelling soap 

were found in Bangkok by Ella.

Greg found this pineapple stair post while exploring the historic houses of England.

And Greg spotted these festive shop window decorations in Prague, Czechoslovakia. 

And Greg also found this tropical drinks menu in a bar in Prague.

Lorraine and Mark noticed this very expressive pineapple plant pot in the Gili Islands, I'm not sure if it was welcoming them or . . .

 Rob spotted this pink pineapple in Singapore.

And Bronnagh photographed this one in her Poppy George's garden 

in Redland Bay, Queensland.

Thanks to Marisa, Isami and Sue for giving our lounge a tropical touch!!!

 Lucky Ann was given these cutters and chocolates by her niece Sofie.

Alice and Clinton brought this stunning fabric work home from Kenya.

Les enjoyed this tropical (ie it has pineapple!) seafood pizza 

at the Z bar, Collaroy Plateau, Sydney.

Anna spotted this gem on Instagram !

Jessica and James enjoyed this beautifully presented dish at the 

Hum Restaurant in Saigon, Vietnam.

Leonie found this inspiring artwork while exploring Nambucca Heads, NSW.

Jane found this dubious example of New York interior design 

while perusing a Vogue Living magazine (date upspecified!!!)

Jane also found these two, terribly hard to resist, items of furniture while surfing online! 

Alex shouted Jess this delicious breakfast in Canberra 

before a visit to the dentist, I'm sure it was worth it!!! 

It's a combo of French toast with coconut custard, pineapple butter, 

pandan gel and toasted coconut.

My cousin Robert found these on the shelves at Costco, 

note to self . . . when visiting Costco next . . .

 Donna splashed out with a chocolate fountain at Sydney Airport, 

hmmm looks like strawberries and marshmallows are the main favourite!

I bought an eco friendly Pina Colada scented solid shampoo bar 

at The Magpie in Dungog, can't wait to try it.

 And this pineapple vendor was waiting for me at an Op Shop in Singleton NSW

It's already on my bucket list - to visit Sarah in Cornwell 

- but now that she's sent me this photo, I'm halfway to buying my ticket!!! Anne