Tuesday, 21 November 2017

Cooking Better Pineapple

Cooking Better Electrically, prepared by the Home Advisory Service, State Electricity Commission of Victoria, 1974 Melbourne

Pineapple Stuffed Shoulder of Lamb
1 boned shoulder of lamb; 1 ½ cups soft breadcrumbs; grated lemon rind; 1 tblspn shortening; salt, pepper; 1 rasher bacon, finely chopped; 1 well beaten egg; ½ cu[p finely chopped pineapple
Rub shortening into breadcrumbs. Add salt, pepper, bacon, pineapple, and bind with egg. Lay shoulder flat and spread on seasoning, roll up tightly and secure. Wrap in foil, place in greased baking dish in oven.

Baked Pineapple and Rice
3 cups cooked rice (just cooked); 1 ½ tblspn butter; ¾ cup pineapple juice; 1 medium can crushed pineapple; ½ cup brown sugar
Place 1/3 of the rice in a greased ovenware dish, cover with 1/3 of the drained pineapple, dot with 1/3 of the butter and sprinkle with 1/3 of the brown sugar. Repeat layers until all ingredients are used, carefully add pineapple juice, Cover and place in oven. Serve hot or cold with ice-cream.

Saturday, 11 November 2017

Pineapple & Coffee Sundae

The Dairy Book of Home Cookery, Sonia Allison, illustrations Tony Streek, Milk Marketing Board of England and Wales 1977

“Milk tempts, pleases and satisfies. To drink, cook and bake with it makes for better living.”

Frozen Desserts: Pineapple & Coffee Sundae

1 Soak 1 medium-sized can of pineapple cubes in a little rum

2 Divide between 4 to 6 sundae glasses then top with scoops of coffee ice cream

3 Pipe stiffly whipped, fresh double cream over each. Sprinkle lightly with ground coffee

Serves 4 to 6

Monday, 6 November 2017

Australia's first pineapple recipe

Australia’s First Cook Book, The English and Australian Cookery Book, by An Australian Aristologist, Edward Abbott 1864 London (facsimile)

Aristology – the art of cooking and dining

Pineapple Rum: sliced pineapples, put into rum, and hence the name. The rum should be of a brown transparent colour, smooth, oily taste, strong body and consistence, and good age. Jamaica is the very best spirit of this kind.

I love the confidence with which the following nutritional information is given!

And Companion volume: 1864-2014 Sesquicentenary Edition by some Australian Aristologists, The Culinary Historians of Tasmania 2014 Hobart

Tuesday, 31 October 2017

Mrs Beeton and pine-apple: Episode 3

Mrs Beeton’s Cookery and Household Management: The World’s Greatest Cookery Book, 1961 England

Pineapple Cream (1) Crème à l’Ananas
Two 1 pt. pineapple jelly tablets (I used 1 packet pineapple jelly); ¼ pt water and ¼ pt pineapple juice (I used 200ml pineapple juice and 250ml boiling water); 1 pt thick custard (I used 570ml); 4 oz chopped pineapple (I used 1 cup canned); ½ pt double cream (I used 250ml)
Melt the jellies in the water and juice. Make the custard and stir into the jelly when both are slightly cooled. Stir in the chopped pineapple. Whip the cream and fold in. Setting time 1 – 2 hours.
8 helpings.

Pineapple Cream (2)
Two 1 pt. pineapple jelly tablets (I used 1 packet pineapple jelly); ¼ pt water and ¼ pt pineapple juice (I used 250ml boiling water and 200ml pineapple juice); 1 family size 12oz block ice cream (I used 1 ½ cups ice cream); 1 cup milk; lemon juice to taste
Melt the jelly in the water and juice. Stir in the ice cream quickly and if the mixture sets at this stage, place the bowl over a pan of hot water and stir until liquid again. Add lemon juice as required as this mixture will be very sweet. Stir in the milk, and pour into a prepared mould. Turn out when set.
8 helpings

More stylish interiors from "The World's Greatest Cookery Book" 1961

Sunday, 29 October 2017

Mrs Beeton and pine-apple: Episode 2

The Best of Mrs Beeton’s Easy Entertaining, updated in 2007 London

"The Best of Mrs Beeton's Easy Entertaining contains a selection of reliable, delicious recipes, fully updated, that will encourage beginners, while inspiring those who are practised cooks." The Editors.

Desserts: Pineapple Buttermilk Whip

400ml/14 fl oz unsweetened pineapple or orange juice; 15ml/1 tblsp gelatine; 150ml/¼ pint buttermilk

Place 60ml/4 tblsp of the fruit juice in a small bowl and sprinkle the gelatine on to the liquid. Set aside for 15 minutes until the gelatine is spongy. Stand the bowl over a saucepan of hot water and stir continuously the gelatine until it has dissolved completely.

Combine the gelatine mixture with the remaining fruit juice. Pour a little of the mixture into each of 4 stemmed glasses.

Chill the rest of the mixture for about 1 hour. When it is on the point of setting, whisk in the buttermilk until frothy. Spoon into the glasses and chill.

Desserts: Pineapple and Kirsch Salad
2 small pineapples; 100g / 4 oz black grapes; 1 banana; 1 pear; 15ml / 1 tblsp lemon juice; 30 – 45 / 2 – 3 tblsp kirsch; sugar
Cut the pineapples in half lengthways. Cut out the core from each, then scoop out the flesh, using first a knife, then a spoon, but taking care to keep the pineapple shells intact. Discard the core, and working over a bowl to catch the juice, chop the flesh.
Add the pineapple flesh to the bowl. Halve the grapes and remove the pips. Add to the pineapple mixture. Peel and slice the banana; peel, core, and slice the pear. Put the lemon juice in a shallow bowl, add the pear and banana slices and toss both fruits before adding to the pineapple and grapes.
Mix all the fruit together, pout the kirsch over and sweeten to taste with the sugar. Pile the fruit back into the pineapple shells and chill until required.
Serves four.

And for an anachronistic touch I thought I'd go with a Pacific look!! Anne

Friday, 27 October 2017

Mrs Beeton and pine-apple: Episode 1

Mrs Beeton’s Every Day Cookery and Housekeeping Book UK 1893, reprint 2011
Pine-apple Ice Cream

Ingredients for ices for 8 persons: ¼ lb of tinned pine; the juice of a small lemon; 1 pint of cream; 1/2 pint of milk; ¼ lb of white sugar

Average cost, 2s

Cut the pine into dice, bruise it in a mortar, then add the lemon-juice, sugar, cream and milk. Mix them thoroughly, press through a hair-sieve and freeze.

Time: 25 minutes to freeze the ice.

Seasonable at any time.

From an original 1893 Mrs Beeton's:

"Young girls generally enjoy a morning in the kitchen devoted to the task of making pretty dishes; and might we suggest that their culinary education should not end with these. It is far more important to know how to boil a potato, to roast a joint, or to fry fish, than to be able to clear a jelly or decorate a cream; yet many girls will not try to learn the homely useful division of cookery." Mrs Beeton

Who was Mrs Beeton?

Well according to http://www.bbc.co.uk/history/historic_figures/beeton_mrs.shtml

"Beeton was a Victorian writer whose 'Book of Household Management' is one of the most famous cookery books ever published.

Isabella Mayson was born on 12 March 1836 in London. She was educated in Germany. In 1856, she married Samuel Beeton, a wealthy publisher and began to write articles on cooking and household management for her husband's publications.

In 1861, the first instalment of her famous 'The Book of Household Management' was published. It was an immediate success, selling over 60,000 copies in its first year of publication and nearly two million by 1868. As well as recipes the book contained advice regarding household management, childcare, etiquette, entertaining and the employment of servants. It was illustrated with coloured engravings on nearly every page and was the first to format recipes in the layout still used today.
Beeton died on 6 February 1865 (aged 28!) of an infection following the birth of her fourth child."

By Maull & Polyblank - National Portrait Gallery, Public Domain, https://commons.wikimedia.org/w/index.php?curid=45334839

And here,  
http://www.imdb.com/title/tt0815233, I discovered a television movie "The Secret Life of Mrs Beeton" 2006 which I'll have to track down! Anne

Monday, 23 October 2017

Barcelona piña

My Barcelona Kitchen: Eating, living and dreaming in Spain, Sophie Ruggles 2012 Sydney

Macedonia tropical con pétalos de rosa
(Tropical fruit salad with sugared rose petals)

“Sugared rose petals are an exquisite edible garnish but beware that the ones you use have been cultivated for human consumption and have not been treated with any pesticides.” Sophie Ruggles

Serves 4
½ pineapple; ½ papaya; 2 kiwi fruit; 12 lychees; 12 strawberries; 1 mango
For the dressing: juice of 1 lemon; 2 tsp orange blossom water; 2 tsp lavender sugar
For the sugared rose petals: 1 – 2 handfuls fresh rose petals; 1 egg white (free range); small bowl caster (superfine) sugar
To make the sugared rose petals, wash and dry the petals very carefully with paper towels ten whisk the egg white until a little frothy.
Use a small artist’s paintbrush to paint the egg white onto each petal, making sure to coat both sides. Put the petal into the sugar and pile some more sugar on top. Press down lightly to make sure the sugar sticks to both sides of the petal. Lift out and shake off any excess then gently place the petal onto a tray lined with baking paper and leave to dry.
Continue this process until you have painted all of the petals (Make sure the petals don’t touch each other or they will stick together), then leave in a cool pace for 24 hours.
To make the salad, peel and slice the fruit as desired and put it all into a large bowl. Combine the dressing ingredients in a separate bow and stir to dissolve. Add the dressing to the salad, mix and set aside for 30 minutes.
Serve the salad garnished with the sugared rose petals.
Note: The sugared rose petals can be stored at room temperature (not in the fridge) in an airtight container for up to 2 weeks.

Arroz con leche de coco acompañado con frutas escalffadas
(Stewed fruits with coconut rice pudding)

“It’s always best to stew fruits when they are in season, not only because they’re at the their best but also at their cheapest. This recipe has an Asian edge to it and is my variation on the all-time favourite Spanish arroz con leche.” Sophie Ruggles

Serves 4
1 pandan leaf or vanilla bean; 1 pineapple, peeled and chopped; 6 pears, peeled and chopped; 1 lemongrass stem; 1 knob ginger; 200g/7 oz/1 cup pitted prunes; 100g/ 3 ½ oz red raisins; 200ml/7 fl oz water
For the rice pudding: 310g/11oz /1 2/3 cups cooked brown medium-grain or white short-grain rice; 375ml/13 fl oz/1 ½ cups coconut milk; 1 pandan leaf (optional)
Tie the pandan leaf in a knot or scrape the seeds out of the vanilla bean, then put all the ingredients for the stewed fruits into a large heavy-based saucepan over high heat. Bring to the boil, then reduce the heat to low and simmer with the lid on for 40 minutes. Transfer the fruit and stewing liquid to an airtight container and store in the fridge for up to 2 weeks.
To make the rice pudding, put the cooked milk and pandan leaf, if using, into a heavy-based saucepan over high heat. When boiling, reduce the heat to medium-low and simmer for 5-10 minutes.
Serve the rice pudding topped with the stewed fruits and some stewing juice.
Note: Alternative fruits and flavourings include apple, peaches, berries, plums, figs, apricots, almonds, orange zest, lemon zest, Chinese five-spice and cloves

I took these photos in Barcelona in 2005 illustrating just how into fruit they are in that fabulous city. Note the delicious pineapples in the top right hand corner, Anne

Un ejecutante de la calle sin una piña !