April 2005 Issue 3
Welcome to Roslyn Deakin’s cookbooks on fruit and
I have a range of recipe books, which
Apricot, Broad bean, Broccoli, Brussel
sprouts, Cauliflower, Cherry, Choko, Dried Apricots, Eggplant, Lemons,
Nectarines, Passionfruit, Plum, Pumpkin,
Quince, Silverbeet, Sweet Potato, and Zucchini.
All my books are designed to be
interesting with wide range of variety with recipes from all over the world
from soups, main meals, cakes and preserves.
Coming up is my new recipe books on peaches
(To be released in May) and tomatoes.
Book of the month
The origin of the Lemon
(citrus limon) seems unknown. The Arabs
took up the cultivation for medicinal purposes.
Lemons are most likely to
have originated in South China, East Burma and India and perhaps is the ancestor
of all citrus fruits. There are 404 recipes and 87 pages
in the book.
tips and hints
* Lemon need to be refrigerated if
used with in a week, otherwise refrigerate or freeze juice.
* Lemons are an excellent source
of Vitamin C, potassium and calcium.
* Our special this
month is 4 books for the price of
*For this month only the
Lemon book will be $15.00.
* Purchase any book from
my range and you will go into a draw to win a copy of the peach recipe book,
due to be released in May. This will be drawn on May 31st 2005.
I received the 2
books I had ordered from you, thank you VERY IMPRESSED!! Congratulation on a great publication. I will spread the word about these books and
the fact that you need recipes on broccoli, cauliflower and sweet potato.
Thankyou and kind
(Mrs) Robyn Atkins,
I am looking for recipes for cumquats/kumquat and Crab
apples. You can email or fax them to me on the information on the web page.
Recipes of the week
SOUR CREAM LEMON TEA LOAF
This moist cake with a
texture similar to pound cake, gets brushed with a lemony-sugar syrup for extra
zest after it is baked
Tea Loaf; 2½
cups plain flour, 1½ tspns baking powder, ½ tspn bi-carb soda, ½ tspn salt,
250 grams sour cream, 1 tspn vanilla essence, 1¼ cups castor sugar, ½ cup
butter or margarine softened, 1 tblspn grated lemon rind, 2 eggs,
Syrup: 1/3 cup castor sugar, ¼ cup fresh lemon juice
Preheat the oven
to 170c. Grease a 22 x 12 cm loaf pan; dust with flour. Tea Loaf; On waxed
paper, combine plain flour, baking powder, bi-carb soda and salt. In small bowl
mix sour cream and vanilla essence and lemon rind until smooth. Increase speed to high; beat until
creamy. Reduce speed to low; add eggs
one at a time beating well after each addition, scraping bowl occasionally with
rubber spatula. Add flour mixture
alternatively with sour cream mixture, beginning and ending with flour
mixture. Spoon batter into prepared
pan; spread evenly. Bake 50-55 minutes
or until toothpick inserted in centre of loaf comes out clean. Cool loaf in pan on wire rack for 10 minutes.
Lemon-Sugar Syrup: In a bowl mix castor sugar
and lemon juice. Remove loaf from pan;
place on wire rack set over sheet of w2axed paper (to catch dripping
syrup). With a skewer, prick top and
sides of loaf in may places. With pastry
brush top and sides of warm loaf with syrup, cool on wire rack.
LEMON BUTTER BISCUITS
grams soft butter, grated rind of 1 lemon, 1 cup sifted icing sugar, 2 cups
LEMON BUTTER H. M. Gore
grams butter, 500 grams castor sugar, juice of 6 lemons, 6 eggs
Melt butter and castor sugar in saucepan and mix well,
stirring constantly over low heat. Cool
Slightly while beating eggs. Add to saucepan and mix well, stirring constantly
over low heat till thoroughly blended. Bottle immediately. Put into small jars.
LEMON CAKE PUDDING
½ cup flour, 1 cup castor sugar, ¼ tspn salt, 1 tblspn
grated lemon rind, 1/3 cup lemon juice, 2 eggs separated, 1 cup milk.
flour, castor sugar and salt. Stir in
lemon rind, lemon juice, milk and beaten egg yolks. Fold in beaten egg whites. Pour into a 1 litre baking dish. Bake in pan of hot water at 180c for 50
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