American writer, Francesca Lia Block’s recipe in “The Artists’ and Writers’ Cookbook: A collection of stories with recipes” edited by Natalie Eve Garrett 2016
1 handful raw kale, washed; 1 banana, peeled and frozen; 1
cup frozen pineapple, berries or mango; 2 tblspn flazseed oil; 2 scoops vanilla
protein powder
Combine all ingredients. Drink.
Special thanks to Kat, Amanda and Susanna for the personal delivery of this delicious Summer Pineapple Mango Gateaux from Textbook Patisserie, Alexandria. The combo of pineapple mousse, mango jam and buckwheat shortbread was amazing!!! Anne
Inspired by https://www.theenglishkitchen.co/2010/09/apple-dappy.html
“A traditional Victorian Pudding from the West country, where apples grow in abundance!” the website
When I read about Apple Dappy I decided to try a pineapple version, by simply substituting the apple with fresh pineapple, diced and cooked in water and sugar until soft. YUM, Anne
For the pudding:
225g of self raising flour (scant 2 cups); 1 level teaspoon of baking powder; 2 ounces butter, cut into bits (1/4 cup); 150ml of milk (scant 2/3 cup); 1 pound of cooking apples; 1 TBS Demerara sugar (turbinado sugar); 1/8 tsp of ground cinnamon or allspice
For the Syrup:
1 large unwaxed lemon; 1 TBS golden syrup (could use honey); a knob of butter; 4 ounces caster sugar (1/2 cup superfine); 200ml of water (7 fluid ounces)
INSTRUCTIONS
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a two pint baking dish and set aside. (4 cup)
First make the lemon syrup. Peel the lemon as thinly as possible. Place the peel in a saucepan along with all of the juice from the lemon. Add the syrup, butter, sugar and water. Bring to a simmer, stirring until the sugar is dissolved. Set aside.
Sift the flour into a bowl along with the baking powder. Drop in the bits of butter. Rub the butter in with your fingertips until the mixture resembles breadcrumbs. Add the milk, stirring it in with a fork. Tip the dough out onto a floured board. Turn to coat in flour and then pat it out to an 8 inch square.
Peel and chop the apples, discarding any peel and the cores. Spread the apples over the square of pastry. Sprinkle evenly with the sugar and cinnamon/allspice. Roll up like a swiss roll. Cut into 1 inch thick slices with a sharp knife and place cut side down in the prepared baking dish.
Strain the syrup mixture and then pour it over top of the slices.
Bake in the heated oven for 30 to 35 minutes until puffed up and golden brown. Serve hot with some warm custard or clotted cream. Delicious!
Thanks to Unusual Coleslaw for this tasty recipe
http://unusualcoleslaw.blogspot.com/2021/10/casserole-of-steak-lamb-or-veal.html
Casserole of Steak (Lamb or Veal)
2 lb blade steak (lamb or veal); onion; carrot; 1 cup diced pineapple
Cube meat and place in casserole dish with layers of onion, carrot and pineapple.
Sauce:
2 heaped tabspns plain flour; 1 heaped tabspn sugar; 1/2 level tspn mustard; 1/2 level tspn curry powder; 1/2 level tspn mixed spice; 1 round tspn salt; 2 tabspn tomato sauce; 1/2 cup claret (optional)
Mix together with 1
cup cold water and pour over meat etc.
Bake in casserole dish at 300F for 2&1/2 to 3 hou[r]s.
Source: contributed by
Bronwen Jones in The Embroiderers' Recipe Book. Compiled by members of The
Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.30.
