Friday, 20 November 2015

Pineapple tarts

Australian Women’s Weekly Cookbook Sydney 1970, Ellen Sinclair Food Editor

Pineapple and Cream Cheese Tarts:
50g packaged cream cheese; 2 tspn lemon juice; ½ cup drained crushed pineapple; 1 dozen baked tartlet cases
Beat cream cheese until smooth, beat in lemon juice and pineapple. Spoon mixture into pastry cases, level tops. Spoon slightly cooled glaze over, refrigerate before serving.
1 tspn arrowroot; ½ cup pineapple syrup; few drops yellow food colouring
Blend arrowroot with pineapple juice in a saucepan, stir until mixture boils and thickens. Colour as desired.

Whitefriars College Mothers’ Auxiliary Selected Recipes, Melbourne 1979

Pineapple Filling for Shortbread Tarts

1 tin crushed pineapple; 50g butter; 2 tblspn sugar; 1 tblspn custard powder

Melt butter, add custard powder and sugar, then pineapple. Just bring to boil.

And here's something to check out - the latest fashion worn by world leaders - Piña !


Sunday, 15 November 2015

Lamb and pineapple casserole

Great Ways with Steak and Chops, The Australian Women’s Weekly, Ellen Sinclair food editor 1974

Lamb & Pineapple Casserole 

4 lamb chump chops; 2 rashers bacon; 425g can pineapple slices; salt, pepper; 25g butter
Drain pineapple, reserve ½ cup of the syrup.
Remove rind from bacon rashers, cut rashers in half lengthways; wrap each chop in bacon rasher, secure with small wooden sticks.
Put chops in an ovenproof dish, top each with a pineapple slice.
Put a small piece of butter on each and season with salt and pepper.
Pour reserved pineapple syrup over. Cover, bake in moderate oven 60 minutes or until chops are tender.
Serve with mashed potato and broccoli.
Serves 4.

Monday, 9 November 2015

Pineapple and mushrooms

Encyclopaedia of Creative Cooking, a step-by-step guide to the world’s best cooking, Volume 5 Vegetables, Sydney 1979
Stir-fried Mushrooms
25ml (1/8 cup)oil; 1 onion, chopped; 450g (3 cups) mushrooms, quartered; 1 clove garlic, peeled and crushed; 30ml (2 tblspn) soya sauce; 15g (1 tblspn) fresh ginger, chopped; 75ml (3/8 cup) pineapple juice; salt and pepper
Serves 4
1 Heat the oil in a sauté pan and shallow-fry the chopped onion until soft but not brown. Add the mushrooms. Cover with a lid and simmer for 5 minutes.
2 Liquidize together the garlic, soya sauce, ginger and pineapple juice. Add to the mushrooms and onion, season and boil for 2 minutes.
Tips: One of the features of Chinese cookery is the use of fresh ginger, which has a most distinctive flavour.

Saturday, 7 November 2015

More pineapple meat balls

Family Favourites with currants, sultanas, seeded raisins, c1950s Melbourne, Published by The Australian Dried Fruits Association as a service to housewives

Fruit Meat Balls

¾ Seeded Raisins soaked in 2 cups water overnight; ½ cup milk; 1 slice bread; 900g minced steak; 1 egg; 1/ tspn salt, pepper to taste; 2 tblspn salad oil or shortening

Sauce: 2 cups liquid in which Raisins were soaked; ¼ Seeded Raisins; 1 medium-sized can pineapple chunks; ¼ cup chopped green capsicum; ¼ cup sugar; 1 tblspn soya sauce; 1 ½ tblspn cornflour; ¼ cup wine vinegar

Crumble bread and pour milk over to soften.

Combine meat, ¾ cup Raisins, beaten egg, salt, pepper.
Add bread-milk mixture and blend well.

With wet fingers form into balls, brown in hot oil, shaking pan frequently so they will keep their round shape.

Simmer about 5 minutes liquid in which Raisins soaked, pineapple chunks, and their syrup, sugar, vinegar and soya sauce.

Blend cornflour with a little water and stir into hot liquid.
Simmer, stirring constantly, until sauce has thickened.

Add browned meatballs and simmer 30 minutes or until meat balls are tender.

All spoon measurements are rounded.

Friday, 9 October 2015

Pineapple and lychee cocktail

4 Ingredients 2, Over 400 Fast, Fabulous and Flavoursome Recipes Using 4 or Fewer Ingredients, Kim McCosker and Rachael Birmingham 2010 Australia

Lychee Pineapple Cocktail

‘A recipe from Julie Forato who says: “This recipe is a real winner – great for breakfast, brunch, lunch, or as a pre-dinner cocktail; with a shot of vodka!”'

5 lychees with half a cup of syrup (from tin); 15 mint leaves; 1/2 cup pineapple juice; 10 ice cubes

Place all ingredients into a blender, and blend together until the ice is completely crushed. Serve in a glass garnished with mint leaves.

Beautiful, very refreshing.

Fruit relish

Keeping Cool Cookbook, Susan Lloyd 1973 Australian Universities Press
Fruit Relish

25 minutes cooking time.
1 small pawpaw; 1 mango; 4 cups chopped pineapple; 450g firm red tomatoes; 1 green pepper; 1 large green apple; 1 onion; ½ cup white vinegar; ¼ cup sugar; 1 tspn grated ginger; 1 tspn salt; pinch cayenne pepper

Remove skin and seeds from pawpaw, mango, tomatoes and apple and chop into 3cm pieces. Chop onion; remove seeds from green pepper and cut it into strips. 

Into a large saucepan combine vinegar, sugar, green ginger, salt and cayenne pepper and bring mixture to the boil. Add fruits, onion and pepper, cover and simmer gently for 15-20 minutes. 

Stand mixture until slightly cooled and pour into jars and seal. Makes approx. 1 ½ litres.

Moosewood Pineapple

The Moosewood Cookbook; Recipes from Moosewood Restaurant, Ithaca, New York Compiled, edited, Illustrated and Hand-Lettered  by Mollie Katzen 1977

Finnish Whipped Fruit Puddings

Mix and match your favourite fruit juices and fruit. 5 – 6 servings. 40 minutes actual preparation time, but then it needs at least 1 ½ hours to chill.

3 cups fruit juice (apple, cranberry, orange, pineapple, grape – any or several) (but NOT Hawaiian punch); ½ cup raw farina (non-instant) I couldn't buy farina so I used semolina instead; ½ cup real maple syrup (or 1/3 cup honey); juice from ½ lemon; dash each cinnamon and nutmeg; 300ml heavy cream, whipped OR 1 cup yoghurt; 1 cup fresh fruit (coarsely shredded apples, sliced, fresh peaches, strawberries, pre-cooked and slightly-sweetened cranberries – you choose)

Heat juice and syrup or honey to boiling. Sprinkle in the farina and cook slowly, constantly stirring until thick and smooth (about 8 – 10 minutes).

Pour into a large bowl and whip with wire whisk or electric beaters until light and fluffy (about 15 minutes). Fold in fresh fruit and whipped cream or yoghurt. Chill.

Serve topped with fresh berries or chopped, toasted nuts. Other possible garnishes: grated orange or lemon rind, an extra dusting of fresh ground nutmeg, a strawberry blossom.