The Real Man's Cookbook, Mark MacIntyre USA 1990

Veal with Mushrooms and Pineapple

“Here’s veal with an Hawaiian twist! Veal schnitzels are fun to work with because they’re tender, cook up in a jiffy and have a delicate, distinctive flavor. If you’re like me and like your pineapple tart and flavorful rather than syrupy sweet, buy the type packed in its own juice rather than sugar. Better yet, buy it fresh and slice and core it just before cookig. You’ll taste the difference immediately.” Mark MacIntyre

8 veal schnitzels; 125g field mushrooms; 1 tblsp butter; 8 slices pineapple; 125ml cream; salt and freshly ground pepper to taste

Season the veal with salt and pepper. Heat the butter in a heavy-based frying pan and when the butter foam subsides fry the schnitzels on both sides until golden brown and cooked through, about 2 – 3 minutes per side. Gingerly remove from pan and keep warm. 

Sauté the mushrooms in the same pan for 3 minutes, remove with a slotted spoon and keep warm. Place the pineapple slices into the pan and heat through; remove with the same slotted spoon and keep warm.

Pour the cream into the pan and deglaze by stirring the residue into the cream. Cook slowly, stirring until the sauce thickens slightly.

On individual serving plates, arrange the veal slices, mushrooms and pineapple. Pour the sauce over and serve.

Serves 8.

We varied the recipe a little, Les cooked the pineapple and veal on the barbecue and I made a sauce by lightly sauteeing the mushrooms with a dash of ground pepper and a little cream stirred through.

Thanks for the oyster mushroom kit Ella and Rob, they really were delicious (and fun to grow!) Anne

http://fluidgrowers.com.au/

Pinapalia: the sublime to the ridiculous!

You can choose which is which . . .

Thanks for the lovely fragrance sticks Ky!

Di and Charles touring the Big Pineapple in 1983

Thanks for this magnificent lampshade Jane!

Collectible condiment set (thanks for the photo Ivan)

Very large ornament

White board

Handbag

Doorstop

Doormats (thanks for the photo Gabi, and the doormat Jane)

Backpack (thanks for the link Kylie)

 

Hamish and Andy making mischief . . .

https://www.youtube.com/watch?v=cKOBcOaBD_M

Sometimes I come across some indescribable gems of the pineapple world that I need to share. Both of these clocks (and many more) are available on http://www.zazzle.com.au

"Onion pineapple chutney on rustic wood wall clock"

"Funky geek cool pineapple punk wall clock"

Learn French with a talking pineapple!

https://www.youtube.com/watch?v=rBSflK1FTSY

Oh you've gotta love pineapples! Anne

Pineapple Green-Cheek Conure

Gerry on Gumtree gave us the okay to share his photos of these pretty birds.

Steve Garvin of The Feather Tree in  California says on his website
http://www.feathert.com/

"I'm the original breeder and developer of the Pineapple Green Cheek Conure.

I first created the Pineapple mutation in the late '90s and now have multiple generations of Pineapple to Pineapple breedings.

It's a sexed linked mutation and it took several years to get males. It is still 100% a Green Cheek conure species, not a hybrid.

With each generation, they get more intense in color. I have 28 generations of Green Cheek conures that I have selected and held back for color intensity as well as stable attitudes.

This year I have many Pineapples that are very dark in color and the red has intensified and fused into the head color and back.

These birds do not seem to fade in the sun like the Cinnamon mutation when kept outside and have stayed a rich intense color.

Why a Green-Cheek Conure? 8 reasons to own one!

1. They are not loud compared to other parrots and conures. They are in the Pyrrhura genus and make about one half the noise of a Sun or Jenday Conure which makes them ideal for condos or apartments.

2. They are small birds with big bird personalities! They play just like a large parrot or macaw - they will use their feet to hold things, roll on their back to play or sleep. They love to wrestle with and then be scratched by their favorite human.

3. They are easy to feed and not as destructive as a large parrot.

4. They are easy to house with their ideal size they can use most cockatiel cages and they do not need the heavy bars of a more expensive cage.

5. Green-Cheeks have oil glands they use to preen their feathers and do not create the dust found

on cockatiels, cockatoos, and African Grey Parrots.

6. Besides their personality and ideal size, Green-Cheeks can be found in many beautiful colors.

7. People with pets, especially seniors, have lower blood pressure, are happier, and live longer lives.

8. Tame Green-Cheeked Conures are very interactive with people. They are bold and very personable but with individual personalities."

Pineapples for life

Recipes for Life from the Fit for Life Kitchen, Marilyn Diamond with Lisa Neuwirth USA 1998

Cleansing Fruit Meal

“This tangy fruit salad is ideal on the morning after a heavy supper. The citrus juice dressing gives you that squeaky clean feeling. The fresh mint refreshes.”

1 cup diced fresh pineapple; 1 orange, peeled and diced; 1 ruby red grapefruit, peeled and diced; 2 fresh mint leaves, julienned (optional)

Dressing: Juice of ½ lemon; juice of ½ grapefruit; juice of 1 orange

1.     Combine diced fruit in large bowl with mint leaves.

2.     Pour citrus juices over salad and toss well.

Florida Fruit Breakfast

1 pineapple, peeled, cored, cut into 1cm cubes; 2 bananas, sliced into 1/2cm rounds; 1 mango. Peeled, pitted, and diced into 1cm cubes; 1 tblsp poppy seeds; ¼ cup plain yoghurt; 2 tspn honey; fresh mint leaves for garnish; 1 basket fresh strawberries, stemmed; 1 orange

1. In a large serving bowl toss pineapple, bananas, and mango. Top with strawberries.

2. Grate enough zest of the orange to make 1 tspn; juice the orange by hand. Combine orange zest and juice, oppy seeds, yoghurt, and honey in a separate bowl. Drizzle over fruit and garnish with mint leaves.

Island Tonic

“This pure fruit tonic is a tropical vacation in a glass, sure to elevate you to a sunny mood.”

1 cup unsweetened pineapple juice, fresh or bottled; 1 mango, pitted, peeled, and sliced; juice of ½ lime; 1 tspn honey; 1 banana; ½ cup ice cubes

Combine all ingredients in a blender and puree until smooth

Serves 2

Oaxaca Tonic

½ fresh pineapple, peeled but not cored; 2 oranges; 1 tspn honey; ½ basket alfalfa sprouts

1. Pass pineapple through vegetable juicer

2. Juice range by hand or with a citrus juicer, or peel, leaving pith, which contains vitamin C and bioflavinoids, and pass through vegetable juicer

3. Combine juices, honey, and sprouts in blender until smooth and creamy

Pineapple Surprise

“This meal is refreshing, filling, and ideal when avocados are in season. The tomato adds a good contrasting flavour to the pineapple, or the persimmon can add to the sweetness. Use fuyu persimmons, which are hard and tomato-shaped, rather than tear-drop shaped and soft. The julienned lettuce adds texture, fiber, and colour. Don’t be afraid to mix lettuce in fruit salads, even at breakfast. The effect is very pleasing.”

2 cups cubed pineapple; 1 avocado, halved, seeded, peeled, and cubed; 1 diced tomato or sliced persimmon; 1 cup julienned lettuce; juice of 1 orange

1. Combine salad ingredients and toss in orange juice.

Serves 2

Sunny Seed and Fruit Meal

“The amounts are for a family-sized salad. For one serving make one-quarter the amount. This makes a delicious soothing supper or a cleansing morning meal. Great with tea made from chamomile and ginger.”

1 pineapple, halved, cored, and sliced; 2 cups hulled strawberries, sliced; 2 oranges or tangelos, peeled, halved, and sliced; 8 black mission figs, chopped, or 1 cup raisins; 4 kiwis, peeled and sliced; 2 cups enzymized hulled sunflower seeds; 1 ½ cups vanilla or plain soy milk; juice of 2 oranges; dashes of cinnamon and cardamom; 4 bananas, sliced

1. Prepare fruit and combine in large bowl. Add sunflower seeds and mix well

2. Spoon into large bowls. Combine soy milk, orange juice, and spices. Pour over individual servings.

Serves 4

Spanish salad with pineapple

Ye College Cookbook, NSW Baptists Theological College Ladies Auxiliary 1970s Sydney, cover design Ralph Edgecombe, Illustrations Ken Ross

 

Spanish Rice Salad
 

3 cups cooked rice; ½ cup each red and green capsicum chopped; ¼ cup grated carrot; ½ cup chopped pineapple; ½ cup chopped celery; ¼ cup shallots; ¼ cup walnut pieces; 2 firm tomatoes; ½ cup mayonnaise
 

Combine the rice, celery, capsicums, carrot, shallots and pineapple, mix well. Pour over the mayonnaise and toss well. Return to refrigerator to chill well. Serve in salad bowl with the walnut pieces, add and decorate with slices of tomatoes.

 

Exotic pineapple jams

http://susan-susancancook.blogspot.com.au/2011/12/pineapple-and-pineapple-guava-jam.html

Susan Can Cook: Food Fit for Sharing

 

Thanks for the guavas David.

 

Pineapple and Pineapple Guava Jam

4 cups pineapple guava pulp; 2 cups pineapple (I put mine through the blender); 1/2 cup lemon juice; 3 cups sugar

Prepare 5 half pint jars and lids and the boiling water bath. Place some spoons and saucers in the freezer.

Place all the ingredients into a large stock pot and bring to a boil. Boil, stirring frequently, until thick. The pineapple guava may float. To prevent this, mash them with a potato masher while cooking. Test on a frozen spoon or saucer. Once the jam cools, if it wrinkles when you push it with your finger, it is done - about 220 degrees. Remove from heat and skim any foam. Stir for one minute to distribute the fruit. Carefully ladle into hot jars, wipe the rims and close the lids. Process in the boiling water bath for 10 minutes. Carefully remove to a towel lined tray and allow to cool overnight. Label in the morning.

 Makes 5 half pints.

Cooking with Fruit, compiled by Mary-Lou Arnold, 1985 Sydney

 

 

One of my favourite spots in our garden - under the persimmon trees.

 

Pineapple and Persimmon Jam

4 ripe persimmons; 2 cups sugar; 1 tblsp lemon juice; ½ cup grated pineapple; shredded peel 1 lemon

Cut a cross in pointed ends of persimmons. Peel back skin. Discard skin and stem end. Combine pulp with sugar and cook over low heat 15 minutes, stirring constantly until thickened and clear.

Do not boil.

Stir in lemon juice, pineapple and lemon rind. Pour into warm sterilized jars. Seal when cool.

 

Pineapple and Eggplant and Cheese

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney  

 

Eggplant and Pineapple Supreme

4 large eggplants, sliced lengthways; salt; ¼ cup olive oil; 1 cup pasta sauce of choice; 1 clove garlic, crushed; 450g can Golden Circle Pineapple thins, drained and halved; basil laves; 1 cup grated mozzarella cheese; ½ cup parmesan cheese; ½ cup dry breadcrumbs

1. Place eggplant slices on a tray. Sprinkle with salt. Allow to stand for 30 minutes. Rinse well. Pat dry.

2. Arrange eggplant slices on a griller tray. Brush with olive oil. Grill until golden on both sides. Remove to a baking tray.

3. Spread each slice of eggplant with combined pasta sauce and garlic. Top with Golden Circle Pineapple halves and basil leaves.

4. Sprinkle with combined cheeses and breadcrumbs. Bake at 180°C for 15 to 20 minutes. Serve with crusty bread, hummus and salad.

Serves 4.