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Wednesday, 18 April 2018

Eat Up that Pineapple!

Eat Up! The Healthy Weight Gain Cookbook, Lee Gold, 2002 Melbourne




Nourishing drinks: Pina colada smoothie
1 serve

½ cup (125ml) unsweetened pineapple juice; ¼ cup (50g) pineapple pieces, drained; ½ cup (125ml) coconut milk

Combine pineapple juice, pineapple pieces and coconut milk in a blender or food processor fitted with a metal blade. Process for about 1 minute or until smooth. Strain the smoothie through a strainer for a smoother texture. Serve immediately.

Nourishing drinks: Tropical smoothie
1 serve

1 cup (50ml) unsweetened pineapple juice; ½ ripe mango (about 125g) peeled, stoned and cubed; ½ ripe banana, peeled and chopped; ice cubes

Combine pineapple juice, mango and banana in a blender or food processor fitted with the metal blade. Process for about 1 minute or until smooth. Pace ice cubes in a glass and pour smoothie over. Serve immediately.

Grains, pasta and rice: Quinoa with fruit porridge
Serves 1 – 2

¼ cup (40g) quinoa; ¾ (185ml) water; 2 tspn honey; 1//4 cup (40g) old-fashioed rolled oats; ¾ cup (185ml) unsweetened pineapple juice; 2 tspn sultanas; 2 dried apricots, diced; 2 prunes, pitted and diced

Place quinoa in a colander and rinse under cold water and drain well.

In a medium saucepan, bring water and honey to the boil. Stir in quinoa and bring to the boil over medium-high heat., stirring constantly. Reduce heat to low and simmer, stirring occasionally for 10 minutes. Stir in oats, pineapple juice, sultanas, apricots and prunes and simmer for another 15 minutes or until quinoa is soft, stirring occasionally. Pour the porridge into warm bowls.



Saturday, 14 April 2018

Frozen Fruit Salad

The Myrna Rosen Cookbook 1986 Cape Town, South Africa



Frozen Fruit Salad

250g cream cheese; 250ml sour cream; 50g (1/4 cup) sugar; pinch of salt; 3 ½ cups drained, mixed tinned fruit (lychees, mangoes & peaches) (I used 1 can mango, 2 X fresh passionfruit, 1 X kiwi fruit); 1 X 475g tin crushed pineapple; 2 cups marshmallows, quartered

Method: Soften cream cheese and beat until fluffy. Stir in sour cream, sugar and salt. Fold in fruit and marshmallows.

Pour into a pan or individual foil cups and freeze for 6 hours. Cut into squares and serve.

Serves 8 to 10



Sunday, 8 April 2018

Tuna Croquettes with Pineapple

http://unusualcoleslaw.blogspot.com.au/ 
Thanks Vicki !


1/4 cup chopped onion, 1 slightly beaten egg, 2 tbspn butter, 1/2 cup grated cheese, 1/2 cup milk, 1/2 tspn salt, 1 tbspn cornflour, pinch of pepper, 1 can tuna, flaked and drained, 2 cups cooked rice, oil for frying.

Method: Cook onions in butter, add milk and thicken, then add rest of ingredients. Chill several hours. Shape into patties, roll in breadcrumbs. Fry. Serve on broiled pineapple pieces.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.14

I wasn’t too sure what “broiling” meant, turns out it’s similar to grilling and caramelises the pineapple, so I grilled some pineapple rings and tossed them in chopped fresh ginger and basil leaves, Anne.

Tuesday, 3 April 2018

Pineapple flans

Radiation Cookery Book, a selection of proved recipes for use with the Regulo New World Gas Cookers, 1955 (First edition 1927) London





Pineapple flans
Ingredients: small individual flan/tart cases; fresh or canned pineapple pieces or crushed; whites of 2 eggs; 4 ozs (100g) castor sugar; vanilla or almond essence
Method: Place a small amount of drained pineapple into each pasrty case, whip the whites of eggs until very stiff, gold in the castor sugar and flavouring. Put a spoonful of the meringue on top of the pineapple, and place for 10 minutes on bottomplate of oven, to set and brown the meringue. Serve hot or cold.


I used gluten-free tart cases from the local supermarket and filled some of them with finely chopped fresh pineapple



      and some with pineapple and orange marmalade before topping with meringue, Anne

Wednesday, 28 March 2018

Pineapple Coconut Slice

Paterson Pre School Association Slice Cookbook NSW


Pineapple Coconut Slice


Base: 
Sift together -1 cup self raising flour; 1/3 cup plain flour; 
Add - ½ cup castor sugar;
Melt - 60g butter and combine with ¼ cup milk and 1 egg;
Make a well in centre of dry ingredients;
Add combined liquids;
Mix together well till smooth;
Press into greased slice tin;
Spread evenly with topping; 
Bake in moderate oven 40 minutes;
Cool in tin.

Topping:
Drain - 1 x 450g tin crushed pineapple;
Beat together - 60g soft butter and 3 tblspn honey;
Add – drained pineapple;
Add – ¼ cup coconut;
Mix well.
 
As the slice looked a bit ordinary I sprinkled some shredded coconut on top as it cooled, Anne.

Monday, 26 March 2018

Pineapple Coconut Ice


Remembering the delicious coconut ice my mother made for our school fetes in the 1960s! Anne

1 can sweetened condensed milk; 500g icing sugar; 390g/5 cups desiccated coconut; pineapple essence; yellow food colouring
Combine sweetened condensed milk, icing sugar and desiccated coconut.
Divide mixture into two.
Press half the mixture into an 18cm x 18cm loaf pan.
Mix a few drops (not too much!) of yellow food colouring and pineapple essence into the remaining half of the mixture. Press into the pan on top of the first layer. To ease spreading slightly wet a knife in warm water and smooth over the top.
Allow to set before cutting into squares.



Wednesday, 21 March 2018

Pine-Apple Charlotte

I adapted this recipe from one for Apple Charlotte that I saw on TV’s Great British Food Revival, it was delicious, Anne

For 1 serving: 3 slices of wholemeal bread; 75g butter; 1 tblsp brown sugar; 3 thick rounds of fresh pineapple
Cut 2 rounds of bread the size of a soufflé dish;

cut some pieces to go around the inside of the soufflé dish;

dip them all in melted butter;

thinly slice 1 round of pineapple, sauté in butter and brown sugar;

chop 2 rounds of pineapple into small chunks, sauté in the same butter and brown sugar;


lie the sliced pineapple in the dish, pop in one round of the bread;


line the inside of the dish with bread pieces;

pop in the chopped pineapple, sprinkle with a pinch of cinnamon;

top with last round of bread;

bake in a moderate oven until heated through, turn out onto a plate, serve hot with yogurt, cream, custard or ice cream