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

Ingredients

1 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.

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. 

Pineapple tarts

This book was in Ruby Borrowdale's own cookbook collection, 

now at the Queensland Library, Brisbane

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)

I used this delicious German jam that friends Catherine and Vic found 

at a grocer in Sydney, thank you!

It's also delicious on toast! Anne

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.

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.

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

You just can't go wrong with a pineapple motif!

Tropical pineapple, mango and avocado salad

Thanks for the loan of this quirky 80's cookbook Barbara!

“The Complete Avocado Cookbook” Christine Heaslip, Australia 1988

2 avocados, cut into slices lengthways; 2 mangoes, cut same as avocados

Pineapple dressing: 100g fresh pineapple, chopped; 20ml salad vinegar; 1 tsp honey; oil

Garnish: pineapple slices; curly endive or mignonette lettuce; julienne strips of carrot, celery, capsicum, zucchini & cucumber; cherry tomatoes

To make dressing: blend all ingredients until smooth, adding only enough oil to make a reasonably thick dressing. Taste for seasonings.

To serve: place avocado and mango slices in a fan shape in a plate. Pour over prepared dressing. Garnish plate with pineapple slices, curly endive or mignonette lettuce leaves and decorate with tropical flowers, julienne vegetables and cherry tomatoes.

Alternatively, chop mangoes and avocados into chunks, toss with dressing and serve in a hollowed out fresh pineapple half, as a centrepiece.