Pineapple Princesses
Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens. As Ruby said "pineapple is a versatile food" . . . no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Sunday, 17 November 2024
Tuesday, 5 November 2024
Pine lime curd
https://myfoodbook.com.au/recipes/show/pine-lime-curd
This curd was delicious as a dessert with coconut yoghurt and a scattering of flaked almonds. It's also great as a spread on toast or English muffins, Anne
Ingredients1 x 432g tinned pineapple rings in juice; 3 egg yolks; 1
whole egg; ½ cup (110g) caster sugar; Juice and zest of a lime; 125g chilled
butter, diced
Method
Place pineapple rings and juice into the bowl of a food
processor. Process until smooth. Strain through a fine sieve and discard pulp
(I didn’t discard the pulp, I used it as a base for a fruit smoothie, with the
leftover juice as well). Measure out ⅔ cup of the pineapple juice.
Place egg yolks, egg and sugar into a saucepan and whisk
until combined. Stir in ⅔ cup pineapple juice and 1 tbsp lime juice. Cook over
medium-low heat, stirring for 2-3 minutes until sugar has dissolved and mixture
begins to thicken.
Reduce heat to low and gradually add butter, 3-4 pieces at a
time, whisking continuously until melted. Continue until mixture thickens and
all the butter has been added. Curd is ready when it coats the back of a spoon.
Pour into a clean bowl and stir through lime zest.
Cover the curd surface with plastic wrap to prevent it from
forming a skin. Let cool to room temperature then refrigerate until cold.
Tuesday, 29 October 2024
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
Mix sugar, jelly
crystals & dissolve in boiling water. Add remaining ingredients & mix. Pour
into jelly mould or serving dishes. Refrigerate & serve.
Tuesday, 22 October 2024
Pineapple tarts
Pineapple
tarts
18 slices
white bread; ½ cup sweetened condensed milk; ¼ cup chopped pecans; 1 cup
pineapple filling – jam or crushed; whipped cream
Heat oven
to moderately hot. Cut 18 rounds from the bread slices with a large cookie
cutter. Place 6 of the rounds on a greased baking sheet and brush with
condensed milk.
Cut centres from the remaining rounds with a smaller cookie cutter. Use rings of bread for sides of tarts.
Place a
ring of bread on each base round of bread and brush with condensed milk. Top
with a second ring and brush again with condensed milk. Sprinkle with pecans.
Bake 10
minutes and cool. At serving spoon pineapple filling into tarts and garnish
with cream. Serves 6.
(Leftover bread pieces may be used for bread pudding or breadcrumbs)
Monday, 14 October 2024
Pineapple, Chicken and Rice
Adapted from “Cooking n Baking” facebook page. Thanks for the link Leila.
Ingredients:
1 pound chicken breast, cubed; 1 cup pineapple, cubed; 1
tablespoon olive oil; 1 red bell pepper, diced; 1 cup jasmine rice; 2 cups
chicken broth; 1 tablespoon soy sauce; 1 teaspoon ginger, grated; salt and
pepper to taste; 1/4 cup parsley, chopped; ¾ cup raw cashews; 1 tablespoon
sesame seeds
Directions:
In a large skillet, heat the olive oil over medium heat. Add
the chicken cubes and cook until golden brown and cooked through. Remove the
chicken and set aside.
In the same skillet, add the red bell pepper. Cook until soft.
Add the pineapple and cook for an additional 2 minutes.
Stir in the jasmine rice, chicken broth, soy sauce, ginger,
salt, and pepper. Bring to a boil.
Reduce the heat to low, cover, and simmer for 18-20 minutes,
or until the rice is cooked through.
Return the chicken to the skillet, mix well, and heat
through.
Serve garnished with cashews, parsely and sesame seeds.
Tuesday, 8 October 2024
Fruit loaf
“Everything I know about cooking I learned from the Country Women’s Association of NSW” Sydney 2018
1 cup cold
tea; 1 cup sugar (brown or white); 1 cup mixed dried fruit (I used my favourite dried fruits - pineapple, dates, cranberries & sultanas, chopped) ; 2 cups self-raising
flour, sifted
Soak
together tea, sugar and fruit for 2 hours. Fold in sifted flour. Bake in a
greased and lined cake tin in a moderate oven for 40-50 minutes.
Tuesday, 24 September 2024
Some of my favourite tea towels
This wonderful pineapple inspired tea towel was decorated by my clever great nieces Matilda and Xanthe, I think it might be far too special to use drying dishes!!! Anne