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Monday, 4 May 2015

Ann's pineapple jelly moulds

Ann recently found tiny rabbit and pineapple moulds in an antique shop and developed these recipes especially. Ann made the bunnies and I made the pineapple blancmanges with the addition of a little glace ginger, Anne. 



Pineapple jelly moulds

Ingredients: 1 pineapple Aeroplane jelly; 1 tub yoghurt (185 – 200g) (honey, apricot, vanilla and lemon flavours all work); 1 cup boiling water

Method: Dissolve jelly in boiling water
Cool to room temperature
Stir in yoghurt
Pour into lightly oiled moulds
Turn out when set



Pineapple Blancmange

Ingredients: 1 cup milk; 1 tblspn sugar; 2 tblspn cornflour; 2 tblspn dried or glace pineapple chopped; 2 tblspn pineapple juice; 2 tsp lemon juice

Method: Heat milk
Mix sugar, cornflour, pineapple and lemon juices together in a cup
Stir into hot milk, whisking until smooth. Return to heat and simmer for 1 minute
Add pineapple
Pour into lightly oiled moulds
Turn out when set



Ann presented me with this wonderful cushion she made from a piece of cross stich embroidery she came across in an op shop and some vintage velvet, thanks Ann, I love it.

Friday, 1 May 2015

Pineapple Lassi

Recipes for a Small Planet: High Protein Meatless Cooking, written by Ellen Buchman Ewald, illustrations by Diane Coleman USA 1973


Pineapple Lassi 
        

“The perfect refresher on a summer day.”

½ cup yoghurt; ½ cup unsweetened pineapple juice; 1 banana; ½ cup ice; ¼ tspn nutmeg; honey to taste (optional)


Process in the blender until the ice is broken up and the consistency is smooth. Add a couple more cubes of ice if you prefer a thinner, icier shake. Enough to serve three.

Sunday, 26 April 2015

Pineapple in Haiti

The New Internationalist Food Book, Troth Wells, 1995

                                                                                                   
Avocado Pear and Pineapple Salad, a Haitian Recipe

Serves 2-4

Ingredients: 1 large ripe avocado; 4 slices fresh pineapple, or a medium can, drained; 2 tblspn olive oil; ½ - 1 tblspn lemon juice; a few lettuce leaves; a little chopped parsley; salt and pepper

NOTE: Add tuna, nuts or cottage cheese to make a more substantial meal

1. Start by slicing round the avocado to open it and taking out the stone. Then peel off the skin and cut the flesh into small pieces

2. Remove the skin from the fresh pineapple and cut the fruit into chunks. If using tuna, cottage cheese or nuts, place these in a bowl with the avocado

3. In a separate container whisk the olive oil, lemon juice, salt and pepper with a fork to make the dressing

4. Pour this over the salad and stir gently. Place the lettuce leaves on a flat dish and cover them with avocado and pineapple mixture, garnishing with parsley. Serve with hot bread, potatoes or cracked wheat

A week of pineapple curiosities, Sunday





As a young teenager I was an avid collector of souvenir envelopes. Why? You may ask. I still have them. Why? You may ask again, Anne.

Thursday, 23 April 2015

A week of pineapple curiosities, Thursday


Thanks for spotting these quirky earrings online Kylie.

And for some interesting facts about the supply of pineapples from Costa Rica and a great short video of a guy (possibly in Costa Rica) peeling a pineapple in less than 60 seconds check out this article:

http://www.telegraph.co.uk/finance/newsbysector/retailandconsumer/11549193/Why-the-humble-pineapple-could-once-again-become-a-luxury-item.html

Thanks for the link Vicki.