August 2005 Issue 7
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, 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.
The Tomato book is still in progress but
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
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.
* Our special this
month is 4 books for the price of
* 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 to Mrs Val Moreman from NSW who won herself a copy of the peach
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
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
APRICOT STUFFED BBQ
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
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.
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
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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