Pineapple lime jelly

 Adapted from a few different websites . . . Thanks for the idea Ky, Anne

1 packet pineapple jelly crystals; 1 packet lime jelly crystals; 1 small can pineapple pieces; 250ml premade custard; 2 tblsp shredded coconut

Step 1: Make up one of the 2 jelly packets and when cool but not set pour into glasses of your choice. Sit the glasses in a bowl at a tilt. Pack around the glasses with tissue paper to hold them in place.

Step 2: When the jelly is set make up the 2nd jelly packet and when cool pour into the same glasses and tilt at a different angle.

Step 3: When the 2nd jelly has set pour in some custard, add some pineapple pieces and top with shredded coconut.

Pineapple & Cranberry Jell-O Salad

Adapted from Evelyn Lang’s recipe in 2015 “Joys of the Table: An anthology of culinary verse” edited by Sally Zakariya

1 pk raspberry jelly; ½ cup sugar; 2 cups boiling water; 1 small can crushed pineapple; juice 2 oranges; 1 chopped apple; 1 cup chopped cranberries

Mix sugar, jelly crystals & dissolve in boiling water. Add remaining ingredients & mix. Pour into jelly mould or serving dishes. Refrigerate & serve. 

Pinapalia - beginning and ending with cocktails!

The Whale Watcher, made here by Faith on the Alaskan Dream ship the Baranof - pineapple juice, Bacardi Rum, Blue Curacao and a cherry!

This is a collection of pineapple marvels, many of which were shared with us by family and friends.

My cousin Jenny enjoyed a pineapple gelato on a Mediterranean cruise!

Catherine T spotted this pineapple cart in Porto, Portugal!

Lyndall enjoyed this delicious juice in Hawaii!

Catherine K spotted these fabulous shoes in Tokyo! I hope she bought herself a pair!

Many thanks to Phyl and Greg for these magnificent earrings!!! Modelled by Ella!

Ann's knifty bottle opener!

Roadside pineapples !

Beautiful mural at the Haymarket, Sydney!

Delicious Chili and Pineapple Sauce from the Dungog markets. Thanks Sue! 

Jelly from Iran!

Pineapple and Cinnamon Mood Tea! 

Tasty Pineapple and Mountain Pepper Sauce. Thanks Ella!

The Mary Pickford cocktail

60ml white rum; 40ml pineapple juice; 1 teaspoon Maraschino liqueur; 2 teaspoons grenadine; cherry for garnish

Place the rum, pineapple juice, Maraschino liqueur and grenadine in a cocktail shaker. Add 2 handfuls of ice and shake until cold.

Strain the drink into a cocktail glass. Garnish with a cherry if desired.

Pineapple, jelly and custard 2

The Red Cross Tried and True Cookery Book, NSW 1983

Pineapple Sponge (Recipe contributed by Beryl Kreckler, Toongabbie Branch)

1 can pineapple pieces; 2 passionfruit; 2 eggs; 1 pineapple jelly; 1 pint (2 cups) milk; 2 tblsp custard powder; vanilla; 2 tblsp sugar

Drain pineapple pieces and make juice up to 1 ½ cups with water. Make jelly with heated juice and allow to cool. Put pineapple pieces in base of a serving dish. Pour passionfruit over pineapple pieces (2 or 3 according to size).

Separate the eggs, make a custard using egg yolks, milk, custard powder, sugar and vanilla and pour it over the pineapple pieces and passionfruit. Beat egg whites until stiff. Fold into cooled jelly and pour over custard and fruit. (If you are reluctant to use raw egg white, you could just pour the jelly over the custard).

Refrigerate and serve with cream or ice cream.

Very sweet, a custard lover would enjoy this dish! 

It would look more glamorous made in the small individual bowls 

rather than served from the large one! Anne

Pineapple and custard 1

Foster Clark’s Cookery Book, Progress in the Kitchen, A Collection of Well- tried and Delicious Modern Recipes, c1934 Sydney

“Progress in the Kitchen

THE hand of progress is nowhere more apparent than in

the kitchen. The manufactured food products have

eliminated many of the laborious and expensive cooking

processes which were formerly an indispensable part of

the housewife's labours. The use of custard powder as a

substitute for eggs has now become more or less an every day

matter in the household, but the culinary possibilities of a

custard powder which can be absolutely relied upon for its

purity, strength and flavour, are far from being generally

realised.” The authors

Pineapple Custard

1 medium sized pineapple; 4 oz sugar; 1 pint Foster Clark’s Custard; Curacao; cream

Peel and slice the pineapple and arrange in a shallow dish. Sprinkle thickly with sugar and leave overnight on ice. 

Next day mix a little Curacao with the syrup which will have formed, and cover the pineapple with custard, made according to directions, and also flavoured with Curacao. The custard should be cold, and whisked until creamy before it is poured over the pineapple.

Whipped cream can be piled on top of the custard if desired, but it is quite a delicious dish without this.

Fruit Trifle

5 sponge cakes (I used some leftover pieces of cake); tinned or fresh fruit – apricot, pineapple, peaches or pears; 1 pint (2 cups) Foster Clark’s Custard (or any custard)

Split the sponge cakes and arrange in a dish with alternate layers of fruit, leaving a layer of fruit for the top.

Soak the sponge cakes thoroughly with fruit juice flavoured with sherry or maraschino.

Make the custard according to directions, and when nearly cold pour over the fruit.

Once upon a pineapple . . .

Donna cast an accio spell upon us and we apparated in the kitchen where she was murmuring incantations that sounded suspiciously like the recipes for a Harry Potter dinner party from this magical book

She transformed simple ingredients into delicious Pumpkin Bread and Shepherd’s Pie served with Buttered Peas and Glazed Carrots

Greg charmed us with some Honeyduke-style Poached Pear with Pancakes and Apricot Syrup

and I conjured Nicholas Flamel’s Flummery

Who would’ve thought? The Philosopher’s Stone is a piece of pineapple?

Pineapple Chocolate Jelly

The Nancy Spain All Colour Cookery Book: easy to make, practical dishes that taste good and look good,1972 originally published in London 1963

Those pears look a tad radioactive to me!! Anne

Pineapple Chocolate Ring

1 pineapple jelly; ½ pint (300ml) hot water; 3 tblsp sugar; ½ (300ml) pint milk; 1 tblsp cocoa; 1 small can pineapple pieces; whipped cream; glace cherries, angelica

Make jelly with ½ pint (300ml) hot water. Blend cocoa and sugar with a little of the milk, and add to the bended mixture. Return to saucepan and boil for 1 minute. When both mixtures are cool, whisk together. Pour into mould and stand in cold place to set. Turn on to serving-dish, fill centre with fresh whipped cream and decorate with pineapple, cherry and angelica.

Nancy’s Pineapple Chocolate Ring

My Pineapple Chocolate Ring

Nancy preparing for a dinner party

and Nancy with a giant leek on top of her head

“Since the age of five, when a dish cloth (honestly) used to be attached to my skirt, it has been almost impossible to keep me out of the kitchen. This was the age at which I discovered that I had Mrs Beeton dangling in my family tree, hanging over my head like a small … crinoline-shaped cloud.

At that age, too, I began to pore over my Great Aunt Isabella’s colour plates (beautiful, beautiful lobsters, I’ll never forget them) and spell out her recipes. I dare say I learned to read from Household Management” Nancy.

Pineapples for life

Food for Life: a collection of recipes from chefs, celebrities and donors funding support for developing communities, 2005 Newcastle NSW

Macaroni Salad recipe contributed by Morris Family, Newcastle

250g cooked spiral macaroni; 1 small onion, chopped; ¾ cup cubed cheese; 1 medium grated carrot; ½ cup chopped celery; 1 tin crushed pineapple, drained; ½ cup sultanas (optional); ½ cup cashew, or unsalted peanuts; 1 apple, chopped; ½ cup mayonnaise; 1 tsp curry powder

Mix all ingredients and toss.

Really delicious! Anne

Stained Glass (Dessert) recipe contributed by Marie Smith, Possum Brush

This was great fun to make but it was quite tricky so I've included my tips in italics, Anne

1 x 85g packet raspberry flavoured jelly crystals; 1 x 85g packet ime flavoured jelly crystals; 1 x 85g orange flavoured jelly crystals; 3 cups boiling water; ¾ cup pineapple juice; 3 tspn gelatine (instead of pineapple juice and gelatine I used a packet of pineapple jelly crystals); 1 x 300ml carton thickened cream, whipped (I used about 1 cup whipped thickened cream)

Make up each packet of (raspberry, orange and lime) jelly crystals with the water separately (1 cup of boiling water only, so that the jelly will be firm to cut) and pour into bar tins to set. (So that the jelly will be about 1cm thick) When set turn out and chop into small cubes. Arrange cubes in square dish (8 cup capacity).

(I used a shallow 20cm round tin, I recommend either making a couple of small ones, to ensure the final jelly doesn't fall apart on turning out, or if only making one using the left over jelly for a trifle)  

Heat pineapple juice, sprinkle gelatine over and stir until dissolved, cool until partially set. (If you are using pineapple jelly crystals instead, use 1 cup of boiling water to dissolve crystals and then let cool to room temperature before adding whipped cream)

Add cream to pineapple mixture a little at a time, whisking to combine. Spread cream mixture on top of jelly cubes to fill any gaps. (The dessert would be stronger if the "stained glass" jelly shapes were covered in the pineapple mix but I wanted to see if the colour would be more vibrant if it just filled the spaces, luckily everything held together on upturning!)

Maybe decorate with hundreds and thousands.

                                     

Tip: To remove the coloured jellies from their bar tins, and the final dessert from the dish/tin I briefly sat the tins in a shallow dish of hot water to loosen the jelly, Anne.

                                     

                                        

Have fun making different coloured mosaics with the jelly pieces!! Anne

Pine Lime Tingle

Gelatine Home Cooking Secrets 1975 Australia

Pine Lime Tingle   
 

4 tspn gelatine; ¼ cup hot water; 440g can crushed pineapple; 250ml lime fizzy drink (not cordial).

Dissolve gelatine in hot water. Add to crushed pineapple and juice, together with the chilled aerated lime drink. Pour into a mould, refrigerate til set. Unmould. Serve with cream.

Pineapple Products

Click here for wonderful short film about Nin an enterprising Thai girl

http://www.sarnrak.net/inspiration/en/a-story-of-achara.html

OR

https://www.facebook.com/OMGParadisePage/videos/882441295112294/?fref=nf

Thanks for the link Ella.

Katrina brought these delicious jellies home from Japan.

Ella and Jess 

Make it yourself jelly from Pakistan

Pineapple upside down cake from a bakery in

Coffs Harbour NSW

Tropicana Cake from a cafe in Gloucester NSW

Sydney Airport

And thanks for this pinapalia link Cassie - MORE housewares on a pineapple theme! 

What's next?

http://www.houseandgarden.co.uk/interiors/furnishings/pineapple-home-accessories