Freeze Dried Pineapple

Thanks for these tangy 'Fresh As' freeze dried pineapple chunks from New Zealand Ky,

crushed up they made a great topping for cup cakes. They'd be delicious on ice cream too,

or chocolate dipped (as suggested on the pack) yum!

 

 

Perfect for a car picnic by the beautiful Williams River NSW with Moira! Anne

 

 

And thanks for this gorgeous gem, Rose and Krystal!

 

Mexican Pork and Chicken Casserole

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

Mexican Pork and Chicken Casserole
 

500g lean pork loin, cut in cubes; 1 tblspn oil; 1 tblspn butter; 2.5kg chicken, jointed; 1 tblspn blanched almonds; 3 tspns sesame seeds; 1 onion, finely chopped; 1 green capsicum, seeded and finely chopped; 1 cup tomato sauce; 4 cups chicken stock; 1 tblspn chilli powder; 2 tblspn honey; 3 tblspn dry white wine; ¼ tspn cinnamon; 3 whole cloves; 1 bay leaf; 1 tspn salt; 1 sweet potato, peeled and diced; 1 apple, peeled, cored and diced; 1 cup diced pineapple; 2 bananas; parsely to garnish
 

Brown pork in hot oil and butter. Remove with slotted spoon. Brown chicken in same pan. Remove. Lightly fry almonds and 1 tspn sesame seeds in same pan. Stir in onion and capsicum. Sauté a few minutes more. Add tomato sauce and puree in blender or food processor. Combine puréed mixture with stock, chilli, honey, wine, cinnamon, cloves, bay leaf and salt. Cook for 15 minutes. Strain. Return meat to pan, pour over sauce and simmer for 45 minutes. Add sweet potato and simmer for 15 minutes. Add apple and pineapple and simmer for further 10 – 15 minutes. Just before serving, slice bananas into stew and sprinkle with remaining sesame seeds and finely chopped parsely.

Serves 8.

Pineapple plus a packet

 

Thanks for the link to this gif Robyn! Makes me feeling a tad queasy I must admit!

 

http://www.shared.com/mini-pineapple-upside-down-cakes-1915614929.html

 

Thanks for the link to the recipe Pauline!

 

Mini Pineapple Upside Down Cakes Are A Fun Twist On A Traditional Dessert
 

“It's easy to bake up these individual-sized pineapple upside down cakes with just a muffin tin and a few key ingredients. The sweet combo of pineapple and cherry makes for a cake topping that is not too overpowering and has just the right amount of tasty.

 

These mini portions are the perfect amount of food for your guests at your next party - they'll be impressed by the pretty imprint the caramelized fruit will make, and who can resist a little ice cream to top it off? Serve these up and they'll be gone in minutes!”

 

Ingredients: 470g canned pineapple; 1 box yellow cake mix; 1/2 cup vegetable oil; 3 eggs; 1/3 cup melted butter; 2/3 cup brown sugar; 24 maraschino cherries

 

Directions:

Preheat oven to 180°C. 

If using pineapple rings, cut them into quarters.

Spray muffin pan with non-stick spray.

Combine cake mix, oil, eggs and pineapple juice in a bowl and beat on low until incorporated.

In another bowl combine melted butter and brown sugar and stir until blended.

Spoon 2 teaspoons of butter mixture into each cup.

Place pineapple pieces in a circle around bottom with cherry in center.

Fill each cup 2/3 full with batter.

Bake 20-25 minutes or until toothpick inserted in center comes out clean.

Allow to cool in pan for 5 minutes.

Run a butter knife around edges of each cup and invert onto baking sheet to remove cupcakes. Enjoy!

 

 

http://allrecipes.com/recipe/8281/pineapple-angel-food-cake-i/

Pineapple Angel Food Cake

24 servings;  127 cals

Ingredients:

1  package angel food cake mix; 1 470g can crushed pineapple with juice; 1 container frozen whipped topping, thawed

Directions: 

1 Preheat oven to 180°C. Spray a 23cm pan with vegetable oil spray. 

2 In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.

3 Pour batter into prepared 23cm pan. Bake at 180°C for 25 minutes or until golden brown. Let cool. 

4 Serve with whipped topping

 

As I couldn't find an angel cake packet mix I used a butter cake mix and followed the instructions, just adding in the drained crushed pineapple at the end. I couldn't cut the cake as I made it for the Bandon Grove Hall stall at the Dungog Election Markets. But hey, it's got to be delicious, it has pineapple in it!

Thanks for the link to the recipe Annie!

Annie has sent these photos from Honolulu, good to see you on pineapple alert, thanks !!! Anne

Pacific Pinapalia

Australian Lifestyle Cookbook 1990 Polly Book Publishing Company, Melbourne

Hawaiian Sausages

8 thick beef sausages; ¼ cup pineapple juice; 3 cups of hot water; 2 tblspn of honey; ¾ cup of crushed pineapple; 1 tspn soy sauce 2 tblspn sultanas; 2 large tomatoes; 1 tblspn desiccated coconut; 4 tasty cheese slices; 4 new potatoes; 2 cups frozen peas; 1 tblspn brown sugar

1. Place hot water in a frying pan, add sausages, cover cook over medium heat 7 minutes, while the sausages parboil, combine together pineapple, sultanas and coconut.

2. Boil potatoes in a large pot of water 15-20 minutes. Drain sausages, set aside. Mix together pineapple juice, honey and soy sauce.

3. Halve tomatoes, top with cheese slices, place onto oven tray, set aside. Slit sausages lengthwise, fill with pineapple mixture. Transfer to a shallow baking dish, pour over the honey mixture. Bake at 230°C for 7 ½ minutes, brush with honey mixture from base of baking dish. Top each sausage with 12 teaspoon brown sugar. Cook tomatoes and sausages at 230°C for 7 ½ minutes.

4. Meanwhile bring a pot of water to the boil for peas. Cook 5-6 minutes.

5. Serve sausages accompanied with boiled potatoes, baked tomatoes and peas.

Serves 4 

 

 

 

This inspired souvenir from the Pacific, “Hawaii kitsch. That big pineapple walks”, was featured in Op Shop Mama, a wonderful New Zealand blog dedicated to truly passionate op shopping and jumble sale trawling. The theme is “Life is a crazy, beautiful treasure hunt!” Thanks for letting us use your photo Op Shop Mama!

http://opshopmama.blogspot.com.au/

 

‘Children of the World’ by Leonard Carr, illustrations by Mulder and Zoon 1965. The text tells us that Simi loves to eat pineapples. I loved books like this one when I was little.

 

 

Kim found these pineapples at a morning market on Tanna Island, Vanuatu.

Thanks for the photo Kim, Anne.

Pineapple as breakfast or dessert?

 

Fresh Food Cooking for Beautiful Breakfasts and Brunches, R & R Publishing 1996 Sydney, Photography by Warren Webb

Fresh Fruit Mousse

Method:

1. Use any ripe fruit of combination of fruits – bananas, peaches, pears, strawberries, apricots, raspberries, passionfruit, pineapple etc. Peel and mash or puree in blender.

2. Fold in whipped cream and add honey or maple syrup and chill well before serving.

I used pineapple, kiwi fruit and cantaloupe diced and slightly mashed, mixed with passionfruit, Anne

Pineapples, Bali and an Indonesian fruit salad

Discovered a few pineapples on a recent trip to Bali. . .

 

Yayuk, Ema and Ayu showed Les and I a beautiful miniature,

ornamental pineapple at the Bali Orchid Gardens.

And a little river stone found a new home . . .

 

 

We highly recommend a visit to the Bali Orchid Gardens, just north of Sanur.

They have a beautifully laid out collection of gems, and friendly informative staff!

http://www.baliorchidgardens.com/gardenindex.html

 

Pineapples growing wild by the side of the road.

 

Our friend and trusty tour guide, Ocha, sipping pineapple juice at the

Green Village of amazing bamboo houses.

 

http://ochabalitourguides.com/

 

http://greenvillagebali.com/

 

Lezat Juice - pineapple, vanilla ice cream, lime, fresh mint leaves and

a lemongrass swizzle stick! Mmmmm.

 

Pineapple and yoghurt smoothie, mmmmm mm.

 

Breakfast. Actually I just wanted an excuse to photograph

Les's cousin John's fabulous lounge suite!

 

 

Oh, I wish I'd bought more of these. Soooo good!

 

PT Bamboo Factory

 

Oriental Cookery, Master Chef Jean Conil, Principal of the Academy of Gastronomy, edited by Daphne MacCarthy 1978

 

Rujak Tegal: Indonesian fruit salad

240g thinly sliced pears; 240g thinly sliced apples; 300ml water; 300ml pineapple juice; 480g grated carrots; 15g chopped fresh ginger; 120g honey; 60g peanut butter; 3 tblspn white vinegar; pinch chilli (optional)

Soak all fruits in water and pineapple juice, for 20 minutes. Blend in remaining ingredients and cook gently for 10 minutes. Cool and serve as a compote with ice cream.

 

An unusual combination of flavours - delicious! Anne

Pineapple fish curry

Oriental Cookery, Master Chef Jean Conil, Principal of the Academy of Gastronomy, edited by Daphne MacCarthy 1978

 

“One of the most important pieces of advice I have ever been given came from my grandmother when I was a child. She was a great cook, growing much of her own produce. One day, in the garden of her French home, she pointed to her vegetables and herbs, her chickens and ducks and said: ‘Jean, here is our food and food is something that should never be wasted’

All my life I have been concerned with food in all its aspects. I come from a French family who made its living from preparing, processing and selling delicious meals and I was trained as a chef in some of the leading restaurants in the world, under internationally famous master chefs. I have worked with an interest in cooking, creating dishes and learning, always learning.” Jean Conil.

Pakistan:

 

Shelford Fish: Fish curried with pineapple served with risotto

480g fish fillets (any white fish – cod, haddock, hake, sole etc); 150g chopped or sliced onions; chopped clove of garlic; 90ml oil (use half the oil for the onions and the rest for the fish); 30g curry powder; 30g flour; 30g desiccated coconut; pinch ground ginger; salt and ground black pepper; stock made with 300ml water and 2 chicken bouillon cubes; 90g tomato pulp; 150g chopped canned pineapple; 2 tblsn pineapple juice

Cut the fillets in strips 4cm long by ½ cm thick. Sauté the onions and garlic in oil until lightly browned. Add curry powder and flour and cook 3 minutes. Add coconut, ginger and seasoning, stir a little. Blend in the stock and bring mixture to the boil Add tomato pulp, pineapple and the juice Heat remaining oil and quickly sauté the fish fillets for 5 minutes. Season. Drain fish and add to sauce. Reheat 2 minutes. Serve with risotto

Risotto

 

60ml oil; 30g grated onion; 360g patna rice or long grain rice; stock made with 900ml water and 2 chicken bouillon cubes; pinch each salt, pepper and ground ginger; 150g pineapple cubes; 60g chopped nuts; 60g chopped red and green peppers

Shallow fry the onion in oil without colouring too much, add rice and gently cook for 2 minutes. Add stock and cook rice for 20 minutes. Season with salt, pepper and ginger. Blend n the pineapple cubes, nuts and peppers. Reheat for 5 minutes in oven at 200°C to dry the rice a little.

Pineapple fish curry

Oriental Cookery, Master Chef Jean Conil, Principal of the Academy of Gastronomy, edited by Daphne MacCarthy 1978

 

“One of the most important pieces of advice I have ever been given came from my grandmother when I was a child. She was a great cook, growing much of her own produce. One day, in the garden of her French home, she pointed to her vegetables and herbs, her chickens and ducks and said: ‘Jean, here is our food and food is something that should never be wasted’

All my life I have been concerned with food in all its aspects. I come from a French family who made its living from preparing, processing and selling delicious meals and I was trained as a chef in some of the leading restaurants in the world, under internationally famous master chefs. I have worked with an interest in cooking, creating dishes and learning, always learning.” Jean Conil.

Pakistan:

 

Shelford Fish: Fish curried with pineapple served with risotto

480g fish fillets (any white fish – cod, haddock, hake, sole etc); 150g chopped or sliced onions; chopped clove of garlic; 90ml oil (use half the oil for the onions and the rest for the fish); 30g curry powder; 30g flour; 30g desiccated coconut; pinch ground ginger; salt and ground black pepper; stock made with 300ml water and 2 chicken bouillon cubes; 90g tomato pulp; 150g chopped canned pineapple; 2 tblsn pineapple juice

Cut the fillets in strips 4cm long by ½ cm thick. Sauté the onions and garlic in oil until lightly browned. Add curry powder and flour and cook 3 minutes. Add coconut, ginger and seasoning, stir a little. Blend in the stock and bring mixture to the boil Add tomato pulp, pineapple and the juice Heat remaining oil and quickly sauté the fish fillets for 5 minutes. Season. Drain fish and add to sauce. Reheat 2 minutes. Serve with risotto

Risotto

 

60ml oil; 30g grated onion; 360g patna rice or long grain rice; stock made with 900ml water and 2 chicken bouillon cubes; pinch each salt, pepper and ground ginger; 150g pineapple cubes; 60g chopped nuts; 60g chopped red and green peppers

Shallow fry the onion in oil without colouring too much, add rice and gently cook for 2 minutes. Add stock and cook rice for 20 minutes. Season with salt, pepper and ginger. Blend n the pineapple cubes, nuts and peppers. Reheat for 5 minutes in oven at 200°C to dry the rice a little.