August 2005 Issue 7

Email: prdeakin@optusnet.com.au

 

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, Peach, 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.

Updates

 

The Tomato book is still in progress but nearly complete.

 

Book of the month

 

Apricots go well with spices like curry, ginger, nutmeg, cardamom and star anise.  They also go well with pork, lamb, veal and poultry.  Also with pistachios and almonds.

Apricots grow in Greece, Hungary, South Africa, Spain and Turkey

 

Home cooking tips and hints

* Any fruit that has a tight thin skin over a juicy interior, such as peaches, pears, apricots or tomatoes, can be easily peeled if they are blanched in boiling water for about 30 seconds.

 

* Freezing Large Fruits - Sort them carefully, remove pits, cores and stems and pare where necessary. Treat fruits that tend to discolor, such as apple, peaches and apricots with the following: lemon juice or Ascorbic acid as above or use a syrup with added ascorbic acid as above. If these fruits are packed in combination with citrus fruits this step may be skipped.

* Apricots (also known as  Mishmish)
   Sun dried apricots are either eaten on their own or used in sweet dishes, sometimes used in savoury dishes.  Apricots are often pressed and dried in sheets then sold and called ‘Kamaradean’.  Kamaradean can be eaten on its own and often refreshments are made of it.

Special Offers

 

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

 

* For the month of September/October the Apricot book will be $15.00.

 

* Order an Apricot book by 30th November 2005 and go into a draw for a free copy of the Peach recipe book (results will appear in the October newsletter).

 

Congratulations

 

A big congratulations to Mrs Val Moreman from NSW who won herself a copy of the peach book. 

 

Once again I am running this competition when you order an Apricot book you go in the draw for another Peach book. Good Luck everyone.

 

Recipes of the Month

 

STUFFED APRICOTS with HAM                                                                                             

100 grams lean ham minced, 100 grams Cream cheese, 4 ripe apricots stoned and halved, lettuce chopped for serving.

Blend ham with Cream cheese and put into apricots halves and serve on abed of lettuce.  Serve with roast pork or ham.

 

APRICOT STUFFED BBQ CHICKEN

2 whole chicken breasts boned with skin on, ½ cup dry stuffing mix, ¼ cup onion chopped, 2 tblspns unsalted butter melted, ½ tspn ground ginger, 4 fresh apricot halved, ½ cup apricot jam, 1 tblspn cider vinegar

Place the chicken skin side down and pound with a mallet to flatten slightly.  Combine stuffing mix, onion chopped, unsalted butter melted, ¼ teaspoon ground ginger.  Spoon stuffing mixture in a long strip along centre of each chicken breast.  Place apricot halves on top of stuffing.  Wrap chicken around filling; tie each chicken roll with a string every 5 cms.  Barbecue on rack about 13 cm above medium-hot coals for 15 minutes.  Mix apricot jam, cider vinegar and remaining ¼ teaspoon ground ginger.  Brush jam mixture over chicken rolls; continue cooking until done.  Serves 4.

 

APRICOTS and ROASTED CHICKEN in PASTA

250 grams bow-tie pasta, ¾ cup milk, ¾ cup cream, 2 tblspns margarine, 1/3 cup green onion chopped,

2 chicken breasts sliced, apricot halves, salt, pepper to taste,

Cook bow-tie pasta until tender.  In a medium saucepan, simmer milk and cream for 4 minutes.  Add margarine, green onion, chicken breasts and apricot halves continue simmering for 2 minutes.  Pour over pasta and serve immediately.

 

APRICOT CRUNCH PIE

1 cup plain flour, ¾ tspn salt, ½ cup butter, 2 tblspns cold water.

Date-Apricot Filling: 500 grams apricot halves, 1 cup dates, ¼ cup castor sugar, 2 tblspns tapioca, 1 tspn grated lemon rind, juice of 1 lemon, ½ tspn cinnamon, apricot juice

Topping: ½ cup rolled oats, ½ cup brown sugar, 1/3 cup plain flour, 1/3 cup margarine

Sift together plain flour and salt, cut in butter until fine.  Sprinkle in cold water over mixture while stirring with a fork; mix until dough holds together.  Form a ball.  Flatten to 1cm thickness, smooth edges.  Roll out on a well-floured wax floured was paper to a circle 2.5cm larger than a 23cm pie plate.  Fit into pan.  Fold under edge; do not cover rim.  Flute. 

Date-Apricot Filling: Cut apricot and dates in half.  Reserve ½ cup juice.  Place dates and apricot pieces in pastry lined pan.  Blend in castor sugar, tapioca, lemon rind, lemon juice, cinnamon and apricot juice.  Pour over apricot-date mixture. Topping: Combine rolled oats, brown sugar, plain flour and melted margarine.  Place over filling.  Bake at 200c. for 45-60 minutes.  Cover with aluminum foil for last 15 minutes.

 

APPLE and APRICOT SMOOTHIE

1 apple peeled and cored and chopped, 1 cup apple juice, 4 apricots stoned, 1 banana peeled, ¾ cup plain yogurt, 10 ice cubes

Place apple, apple juice, apricots, banana, plain yogurt, and ice cubes in a blender and blend until smooth.  Serves 2.

 

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Don’t  forget to visit our website www.roslyndeakincookbooks.com

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