Asian layered rice salad with pineapple

https://www.taste.com.au/recipes/asian-layered-rice-salad-recipe/ijv38cbw?r=recipes/x09u7yop

8 servings

2 x 250g packets microwave black rice; 1 small pineapple, peeled, quartered, cored; 3 baby pak choy, shredded; 1 red onion, thinly sliced; 1 carrot, cut into thin matchsticks; 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced; 1/4 cup fried noodles; 1/4 cup salted peanuts, roughly chopped; 1/4 cup fresh coriander sprigs

Chilli and lime dressing: 1 small red chilli, finely chopped; 1/4 cup lime juice, plus extra lime cheeks to serve; 2 tbsp fish sauce; 1 1/2 tbsp raw sugar

Step 1   Heat rice following packet directions. Spread out onto a large baking tray. Set aside for 10 minutes to cool.

Step 2   Meanwhile, make chilli and lime dressing: Combine all ingredients in a small bowl.

Step 3   Evenly spoon rice over base of a 3.5-litre-capacity flat-based glass serving bowl. Drizzle with 1 tablespoon dressing. Cut pineapple into 1cm-thick slices. Top rice with an even layer of pak choy. Drizzle with 1 tablespoon remaining dressing. Layer half the pineapple over top. Continue layering with onion, carrot, cucumber and remaining pineapple. Drizzle with remaining dressing.

Step 4   Sprinkle with noodles, peanuts and coriander. Serve.

Seasons Greetings!

SEASONS GREETINGS

 

Have a Sweet Pineapple Christmas

Thank you for these delicious Haig pineapple chocolates Yuka!!

I made two versions of this sweeeeeet slice, one with chopped red berry lollies instead of the ginger, and green and red m&ms for decoration. But the recipe below was easily my favourite! Anne

White Christmas slice

450g white chocolate, chopped; 3 cups rice bubbles; 80g almonds, toasted; 140g chopped crystallised ginger; 1 cup desiccated coconut; 1 tbsp yellow mini m&m's; 1 tblsp crushed pineapple candy (if you can get it); 3 tsp Christmas (or silver) cachous

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.

Place white chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds or until melted and smooth, stirring with a metal spoon every 30 seconds. Cool 10 minutes.

Add rice bubbles, almonds, ginger and coconut. Stir until well combined. Spoon mixture into prepared pan, pressing with the back of a large spoon to compact. Sprinkle with m&m’s, crushed pineapple candy and cachous. Refrigerate for 4 hours or until set.

Remove slice from fridge. Stand 5 minutes. Using a hot knife, cut into bars. Serve.

 

Pineapple Crème Brûlée

French Classic: Crème Brûlée from tastyfeedsdaily on instagram

1 pineapple, halved and cut into cubes (save the two emptied rinds for serving); 400 ml thickened cream or coconut cream; 2 egg yolks; 2 tbsp cornstarch; 3 tablespoons sugar; 1 shot rum; Extra 4 tsp sugar for the brûlée top

Blend the pineapple flesh, cream, egg yolks, sugar, cornstarch and rum together until smooth. Strain.

Pour the blended mixture into a saucepan and cook over low heat. Stir constantly until the mixture thickens and turns into a thick creamy consistency. Cool.

Pour the cooled cream mixture into the empty pineapple and refrigerate for 4h or overnight to set.

Sprinkle sugar on top and use a torch to caramelise!

"Cake the podcast"

The Pineapple Princesses were proud to attend the launch of "Cake the podcast" at Queensland State Library, Brisbane (pssst episode 2 is devoted to pineapple)

https://www.slq.qld.gov.au/discover/podcasts/cake

"Cake is not just a food, it’s an emotion. From the history of cake to the iconic cakes of our childhood, State Library’s 'Cake the podcast' takes you on a sweet journey that connects you to memories, community and family. Learn about the people, the places and the recipes that have influenced our insatiable taste for cake.

Join our award-winning host, Kaitlyn Sawrey of Who is Daniel Johns? podcast fame, and tuck into stories about lamingtons, pineapple cake, CWA scones, moon cake, Greek funeral cake, big cakes, celebration cake, and more" State Library Queensland

While at the State Library the Pineapple Princesses were treated to a look into the archives at a "white glove" display of Ruby Borrowdale's meticulous journal and recipe collection. Ruby was the creator of "The Golden Circle Tropical Recipe Book" which inspired this blog. 

At the Library there was also a collection of historical Golden Circle photographs, records and graphics in the form of posters, book covers and labels;

plus a wonderful collection of heritage cookbooks which we will be cooking from in future blog posts.

                                                               from the 1890s

                                      Queensland Nutrition Council's 1937 Year Book

To give you a taste of Queensland pineapple . . . 

“Judith May” International Butter & Ghee Recipes 1968 compiled by Gene Austin for the Queensland Butter Marketing Board

Polynesian casserole

Ingredients: 2 cups parboiled sweet potatoes; 2 tblspn brown sugar; 2 tblspn finely grated orange rind; 1 fresh pineapple, sliced thinly and cut into pieces; 3 tblspn freshly grated or desiccated coconut; 3 tblspn butter

Method: Peel & parboil the sweet potatoes in sated water 10 to 15 minutes. Strain & remove from saucepan, chill & slice about ¼ inch (7mm) in thickness (never attempt to slice hot sweet potatoes as they will break).

Butter a casserole dish, sprinkle the base with grated orange rind, dot with small pieces of butter, then arrange on top a layer of sliced pineapple pieces, sprinkle with brown sugar, top with a layer of sliced sweet potatoes. Repeat this process in layers until all ingredients are used. Sprinkle with coconut.

Bake in moderately hot oven (400 degrees F (200°C) for 25 to 30 minutes. Serve hot with pork fillets Polynesian style.

Sour cream pineapple slice

The Good Sams Cookbook: 150 years of perfecting recipes, Sisters of the Good Samaritan of the Order of Saint Benedict 2007 Strathfield NSW

Base: 1 pkt vanilla cake mix; 125g butter; 1 cup desiccated coconut

Stir coconut into dry cake mix. Add melted butter & combine thoroughly. Press into greased lamington tin. Bake for 20 mins at 170°C. remove from oven.

Topping: 400g tin pineapple; 200g light sour cream

Drain pineapple. Mix with sour cream & spread on hot base. Sprinkle with nutmeg & bake a further 20 mins.