Thursday, 17 August 2017
Tropical Pineapple, Mango, and Coconut Fools Recipe by Yvonne Ruperti
“The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Spooned into this tropical take are layers of juicy mango, pineapple, and toasted coconut.
Why this recipe works:
Cooking the pineapple eliminates extra liquid and concentrates pineapple flavor.
Tangy and thick Greek-style yogurt adds flavor and body to the whipped cream.
Notes: Instead of portioning into individual glasses, you can also serve the fool family-style in a large bowl or trifle dish.” Yvonne Ruperti
Ingredients: 3 cups chopped fresh pineapple (from a 2 1/2-pound pineapple); 3 tablespoons granulated sugar, divided; 1 tablespoon fresh lemon juice; 1/2 cup sweetened, shredded coconut, lightly toasted; 1 mango, peeled and diced; 1 cup heavy cream, cold; 1/4 cup Greek-style yogurt
1. Place pineapple and 1 tablespoon sugar in medium saucepan. Cook over medium heat, stirring occasionally, until fruit has softened and mixture becomes jammy, about 15 minutes. If pineapple looks too dry during cooking, add a teaspoon of water at a time. Remove from heat and stir in lemon juice. Adjust to taste with sugar and lemon juice. Chill until completely cold before using, about an hour.
2. Using mixer fitted with whip attachment, whip cream on high speed to soft peaks. Fold in yogurt, pineapple compote, and 1/2 of the coconut.
3. Spoon pineapple cream into glasses, alternating with fresh mango. Top with remaining coconut. Serve chilled.
Thanks for the link Katrina, so many recipes there look yum!
Monday, 14 August 2017
ABC Canberra talks to the Pineapple Princesses
Photos: Jo Laverty, ABC Radio Canberra
ABC Newcastle talks to the Pineapple Princesses
James Valentine talks to the Pineapple Princesses
Ann Rocca and Anna Vidot
Photos: Jo Laverty, ABC Radio Canberra
The Liberated Cook by the Reluctant Housewife to aid research into Muscular Dystrophy NSW
Pineapple Fruit Cake
A moist cake with canned pineapple.
1 cup sugar; 500g can crushed pineapple; 500g mixed fruit; 1 tspn bicarbonate soda; 1 tspn mixed spice; 125g butter or margarine; 1 cup plain flour; 1 cup self-raising flour; 2 eggs
Place sugar, whole contents of can of pineapple, chopped mixed fruit, bicarbonate soda, spice and butter in saucepan. Bring to the boil and boil 3 minutes. Remove from heat and cool completely.
Sift flours together. Mix into cold fruits mixture with well-beaten eggs. Place mixture in greased and lined 20cm tin. Bake in a moderate oven 180°C for approximately 1 ½ hours, reduce heat to 150°C and bake further 20-30 minutes or until skewer comes out clean. Cool in tin.
Golden Circle Tropical Recipe Book, Queensland 2nd Edition 1970s
2 cups S. R. flour; ¼ teaspoon nutmeg or cinnamon or grated rind of 1 orange; ¼ cup sugar; ½ tsp salt; 1 beaten egg; ¾ cup milk; 1/3 cup melted butter; 1 X 450g can Crushed Pineapple (drained
Sift dry ingredients into bowl. Combine egg, milk and butter. Add to flour all at once and stir quickly until dry ingredients are just moistened. Lightly stir in pineapple. Fill greased muffin or patty tin 2/3 full. Bake in 200°C over for about 25 minutes or till golden. Serve warm with butter.
ABC Newcastle talks to the Pineapple Princesses
Photo: Anthony Scully, ABC Radio Newcastle
Friday, 11 August 2017
A cumquat tree in fruit is beautiful, and as we have a lovely crop, I went online in the hunt for pineapple and cumquat combinations. They were all delicious! Anne
Pineapple Kumquat Passion
Ingredients: 1 1/2 oz swiss chard; 3 oz kumquats; 1 orange – peeled; 4 oz pineapple; 1 tbsp chia seeds; 1 cup coconut water
“Small citrus fruits that resemble tiny, oblong oranges, kumquats have a delightfully sweet/tart taste, and are completely edible (which means you don’t need to peel them). They’re also bursting with vitamin C and fiber. Pineapple and an orange are full of vitamin C as well, making this sweet drink a magic elixir for both your immune system and complexion. Add in some chia seeds for healthy fat, fiber and protein, and swiss chard for a load of nutrients (vitamins K, A, C and magnesium), and you’ve got the perfect high fiber, low fat snack to sip on the day after a big Thanksgiving meal.”
Kumquat and Pineapple Chutney Jean-Georges Vongerichten
Serves : makes about 1 cup
Ingredients: 1 rounded cup kumquats (5 ounces); 1 cup finely diced peeled pineapple (1/4 pound); 3 tablespoons fresh lemon juice; 3 tablespoons light brown sugar; 2 tablespoons fresh orange juice; 2 tablespoons Madeira
How to Make It
Step 1 In a small saucepan of boiling water, blanch the kumquats for 1 minute. Drain and repeat 3 times. Halve each kumquat and squeeze out any juice; discard the pulp and seeds. Finely dice the skin.
Step 2 In the same saucepan, combine the diced kumquats with the pineapple, lemon juice, brown sugar, orange juice, kumquat juice and Madeira and bring to a boil. Simmer the chutney over moderate heat, stirring occasionally, until thickened, about 8 minutes.
Make Ahead: The chutney can be refrigerated for up to 1 week.
Serve With: Pork or veal chops, duck breasts, cold leftover roasts, cheese plates, country terrines.
Pineapple, Kumquat and Ginger Crisp with Coconut Topping
Recipe from 'The Art and Soul of Baking' by Sur La Table with Cindy Mushet.
Serves 6 to 8
"If you haven’t considered tropical fruit in a crisp, you’ve got to try this combination of warm, sweet pineapple paired with tart kumquats and spicy ginger, all under a crunchy coconut topping. It’s perfect for winter and early spring, when tropical fruits and citrus are at their best and we crave big bold flavors. And the apricot variation that follows is luscious on a hot summer night. The brilliant yellow and orange filling looks like sunshine spilling onto the plate. Think wide, sandy beaches, a hammock between two palm trees, the soothing crash of the surf . . ." from the website
For the coconut topping:
1/2 cup plus 2 tablespoons (3 ounces) unbleached all-purpose flour; 1 cup (3½ ounces) gently packed sweetened flaked coconut; 1/3 cup (1½ ounces) chopped unsalted macadamia nuts; 1/4 cup (2 ounces) firmly packed light brown sugar; 1/4 cup (1¾ ounces) granulated sugar; Pinch of salt; 1 stick (4 ounces) cold unsalted butter, cut into ½-inch pieces
For the filling:
1 medium (about 3-1/2 pounds) ripe pineapple; 15 kumquats (about 4 ounces); 1/4 cup (1 ounce) finely chopped candied ginger; 3 tablespoons (1-1/2 ounces) granulated sugar; 2 tablespoons unbleached all-purpose flour; Coconut or vanilla ice cream, for serving
1 Preheat the oven to 350°F and position an oven rack in the center.
2 Make the topping: Place the flour, coconut, nuts, brown sugar, granulated sugar, and salt in the bowl of the stand mixer and blend on low speed for 10 or 15 seconds. Add the cold butter pieces and continue to blend on low for 3 to 4 minutes until the butter is cut into small pieces about the size of peas.
3 Make the filling: Use a chef’s knife to slice the ends off the pineapple so it stands solidly on your cutting board. Remove the skin by slicing just under it from top to bottom. Remove any remaining “eyes” with the tip of your knife. Use a pineapple slicer to core the pineapple and quarter it lengthwise. Alternatively, use the chef’s knife to slice the pineapple into quarters lengthwise and make an angled lengthwise cut along each quarter to remove the core. Cut each quarter lengthwise in half or thirds, depending on the size of the pineapple, then crosswise into 1-inch pieces. Transfer to the large bowl.
4 Rub off and discard the tiny, hard stem piece on the end of each kumquat (some may not have this). Use a paring knife to cut each fruit in half crosswise, then use the tip of your knife to pick out any seeds. Cut each half in two, then add to the bowl with the pineapple.
5 Chop the candied ginger, if necessary, into rice-size pieces (you can leave them larger if you like big chunks). Add the ginger, granulated sugar, and flour to the fruit and toss well with the spatula. Scrape into the baking dish and spread in an even layer. Sprinkle the topping in an even layer over the fruit.
6 Bake and serve the crisp: You may want to place a baking sheet or a piece of foil under the crisp to catch any juices that may bubble over. Bake for 45 to 55 minutes, until the topping is golden brown and the fruit juices are bubbling and thickened. Serve warm or at room temperature with coconut or vanilla ice cream.
Storing: Keep any leftovers in the refrigerator, covered with plastic wrap, for 2 to 3 days. Reheat, covered loosely with foil, in a 350°F oven for 10 to 15 minutes, until warmed through.
Delicious hot and cold!
Tropical Kumquat Cake
Ingredients: 3 eggs; 2 cups sugar; 1 cup oil; 1 teaspoon cinnamon; 1 1⁄2cups chopped kumquats; 1 cup chopped nuts; 1(20 ounce) can crushed pineapple, well drained; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt
In a bowl, beat eggs, sugar and oil.
Fold in dry ingredients and mix well.
Add kumquats, nuts and pineapple.
Pour into greased and floured tube pan.
Bake 1 hour and 15 minutes at 350°F.
Cool, remove from pan.
Our oven is refusing to cooperate with me at the moment so we experimented cooking the cake in this space-craft-like gadget and . . . it worked just fine, Anne
A Florida USA website to check out for more recipes:
Friday, 4 August 2017
"Ag-a-doo-doo-doo, push pineapple, shake the tree
Aga-doo-doo-doo, push pineapple, grind coffee"
Aga-doo-doo-doo, push pineapple, grind coffee"
ABC Radio Newcastle recently drew my attention to this little gem:
According to https://en.wikipedia.org/wiki/Agadoo
“Agadoo is a novelty song recorded by the band Black Lace in 1984.
The song's origins date back to 1971, when Michel Delancray and Mya Symille recorded it as ‘Agadou’ in French. It had been written based on a tune that had apparently come from Morocco.
The Black Lace group was made up during its heyday by the duo of performers Dene Michael and Alan Barton. One of the early versions of the song became popular in a Derby nightclub called Gossips, with the bar staff making a novelty dance; when Black Lace performed at the club in 1981, they learnt the dance and recorded their own version, which was the first version in English.
Agadoo peaked at number two in the UK Singles Chart, and spent 30 weeks in the top 75. It went on to become the eighth best-selling single of 1984 in the UK, despite being banned on BBC Radio 1 because it ‘was not credible’.
In a survey for dotmusic in 2000, respondents voted Agadoo as the fourth most annoying song of all time. In a poll for Q magazine in 2003, a panel of music writers voted Agadoo as the worst song of all time, saying: ‘It sounded like the school disco you were forced to attend, your middle-aged relatives forming a conga at a wedding party, a travelling DJ act based in Wolverhampton, every party cliche you ever heard.’
The panel also described it as ‘magnificently dreadful’.”
Well, that’s all enough for me to want to learn the dance and join in!! Anne
Sunday, 30 July 2017
Thanks for the link Robyn!
“This pineapple tart makes for an easy but impressive pudding. It's best to buy a peeled whole section of pineapple for this recipe.”
Ingredients: 350 g shortcrust pastry; 110 g butter, soft; 110 g golden caster sugar; 2 eggs; 150 g almond meal; 25 g plain flour; ½ tsp baking powder; 1 lemon, zested; fresh pineapple cut into 5-6 thin rings, well drained on kitchen paper; 5- 6 maraschino cherries
Heat the oven to 200C/fan 180C. Roll out the pastry on a floured work surface and use it to line a 22cm loose-based tart tin. Line with baking paper and baking beans. Bake for 15 minutes, then take out the paper and beans and cook for another 2 minutes to dry the pastry out. Turn the oven down to 190C/fan 170C.
Beat the butter with the sugar, then beat in the eggs, almonds, flour, baking powder and lemon zest. Scoop this mixture into the tart case and level the top. Add the pineapple rings.
Bake for 30-35 minutes or until the mixture around the pineapple is puffed and golden. Put a cherry onto the centre of each pineapple ring while the tart is still warm.
Sunday, 23 July 2017
Pineapple Pecan Cheese Ball
“This Pineapple Pecan Cheese Ball is a simple, savory appetizer with a slight hint of pineapple sweetness.” Lizzy T
Ingredients: 16 oz cream cheese softened; 8 ounces crushed pineapple (1 small can) drained; 2 tablespoons finely chopped onion; dash of garlic salt; 1 cup finely chopped pecans
Mix all of the ingredients together (minus the pecans) in a small bowl. Refrigerate for one hour.
After refrigerating, press the cheese mixture into a ball, then roll the ball in finely chopped pecans.
Wednesday, 19 July 2017
Marvellous Mince: The Australian Way, Allyson Gofton and Ann Boardman 1993
Quick Chow Mein
I thought this looked like a very Australian take on a Chinese dish but the book says
“Chow Mein hails from the gold mines of the USA, where it was prepared by Chinese gold miners using locally available ingredients. This is an ultra-quick version.”
1 onion; 2 stalks celery; ¼ large cabbage; 1 tblsp oil; 500g minced beef; ¼ cup short grain rice; 2 tsp prepared curry powder; 32g packet chicken noodle soup; 227g can pineapple pieces in juice or syrup; 2 cups water; 1 cup chopped green beans (fresh or frozen)
I made some adjustments to the recipe in keeping with the spirit of Chow Mein and availability of ingredients by using brown rice, leaving out the chicken noodle soup, using fresh chopped pineapple and adding some chopped chilli as we grow them and love them! Anne
1. Peel and chop the onion (not too finely)
2. Trim and finely slice the celery and cabbage
3. Heat the oil in a frying pan, add the onion and cook for about 3 minutes. Add the mince and brown, breaking it up with a fork as it cooks
4. Add the curry powder, chicken noodle soup, celery, pineapple pieces and juice or syrup, and water
5. Add the cabbage and beans and cook for a further 5 minutes. Serve over fluffy rice