April 2005 Issue 3



Welcome to Roslyn Deakin’s cookbooks on fruit and vegetables..


I have a range of recipe books, which include

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 lemon Recipe Book


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.


Home cooking 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.


Special Offers


* Our special this month is 4 books for the price of 3 offer.

*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.


Feed back


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 regards

(Mrs) Robyn Atkins, Morebank NSW


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



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,

Lemon-Sugar 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                                                                                                 


250 grams soft butter, grated rind of 1 lemon, 1 cup sifted icing sugar, 2 cups plain flour

Beat the butter and lemon rind until creamy.  Beat in icing sugar, and then stir in plain flour to make a soft dough.  Cover and chill for 30 minutes then take teaspoonful of mixture and roll lightly into balls.  Place well apart on baking trays and press down with a fork, which has been dipped in cold water to prevent sticking.  Bake in moderate oven 180c for 10-12 minutes or till lightly colored. Ease biscuits off with spatula while hot, then cool 3 minutes on tray.  Transfer to rack until cold.  Makes 50 biscuits


LEMON BUTTER                      H. M. Gore

250 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.



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.

Blend plain 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 minutes.


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