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Autumn 2006 Issue 9
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, Dried Apricots, Beetroot, Broad
bean, Broccoli, Brussel sprouts, Cauliflower, Cherry, Choko, Eggplant, Fig,
Green Tomato, Kumquat, Lemons, Nectarines, Passionfruit, Peach, Plum, Pumpkin,
Quince, Silverbeet, Sweet Potato, Rhubarb, Tomato Book 1, Tomato Book 2, 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.
New Releases
     
 There are 6 new releases since the last
newsletter which include Beetroot, Rhubarb, Red Tomato Book 1, Green Tomato and
to be released soon Kumquat and Red Tomato book 2. Visit
the website
to buy these books.
Updates
I am working on an Orange
recipe book.
What’s in
season!!!!!
Fruits
Plum, figs,
Passionfruit
Lemon, Quinces,
Nectarines
Vegetables
Pumpkin, Tomato,
Cauliflower, Broccoli, Eggplant, Silverbeet, Zucchini
Books of the
Season
Beetroots are versatile with
both the root and leaves are useable. Beetroots are found in North
Africa, Poland, Russia, Iran,
Estonia and East Indies. Beets contain vitamin C, sulfur, iron and are
known for their ability to cleanse the blood. When making a beet salad, use
both the beetroots and beet greens. Beet greens can be used to prevent various
types of cancer. Beetroots should be used in a diet since they are considered a
negative calorie food.
Figs have been found in ancient Egypt. They are originated in the Middle
East.
There are 700 varieties of fig.
Home cooking tips and
hints
· Do not just use virgin olive
oil for dressing salads.
·
If your stew or gravy is too
salty, cut pieces of raw potato and add to the mix. Remove after a few minutes. The potato will absorb the salt.
·
Adding a pinch or two of salt
to water when boiling a cracked egg will prevent the whites from running out,
or wrap the eggs tightly in aluminium foil.
·
It
is easier to peel the skin of the beetroots after boiling them.
·
Roots
can be stored for months in the refrigerator.
· If you are making a fruitcake,
roll the dates, figs, etc. in flour so they will cut more easily, then cut them
with a scissors instead of a knife.
Special Offers
* Our special this during
Autumn is 4 books for the price of
3 offer.
* For the month of
April/May the Beetroot and the Fig Recipe book will be $15.00.
* Order a Fig or Beetroot
book by 30th June 2006 and go into a draw for a free copy of the Orange recipe book (results will appear in the Winter
newsletter).
Recipes of the Month
BEETROOT and CUCUMBER SALAD with ORANGE DRESSING
1
head leafy lettuce, 1 head romaine lettuce, 1 long cucumber, 250 grams fresh
beetroot
Dressing: 3 tblspns orange juice, 1 tblspn lemon juice,
1 tblspn honey, 2 tspns Dijon
style mustard, 2 tspns orange grated rind, ½ tspn salt, 2/3 cup vegetable oil
Separate the head of leafy green lettuce into
individual leaves. Wash and blot dry with paper towelling. Gather half the
leaves together and then cut crosswise into 2.5 cms wide strips. Repeat with
the romaine lettuce. Alternate whole leaves of the lettuce and romaine around
the inside edge of a large salad bowl. Fill the centre with shredded lettuce
and romaine. Cover with damp paper towelling. Refrigerate until serving time.
Scrub and cut the cucumber in half lengthwise; cut crosswise into thin
half-moons. Place in plastic bag and refrigerate. Combine orange juice, lemon
juice, honey, mustard, orange rind and salt in small bowl. Whisk in oil until
well blended. Refrigerate until ready to
use. Pour about half the dressing over lettuce strips; toss to coat. Arrange
cucumbers in circles in centre; arrange shredded beetroot around cucumber.
Serve with remaining dressing.
CUCUMBER, SMOKED TROUT and PICKLED BEETROOT
SALAD
a 500 grams jar sliced pickled beetroots, ¼ cup sour cream, freshly ground
black pepper, 1 smoked trout fillet, skin and bones discarded and fish broken
into 1 cm pieces (about ½ cup), ¼ cup fresh small dill sprigs, 1 cucumber,
quartered lengthwise and cut crosswise into 5 mms thick slices (about 2 cups),
1 small onion, sliced thin (about ½ cup)
In a sieve set over a bowl drain beetroots, reserving ¼ cup juice, and halve
beetroot slices. In a bowl whisk together reserved beet juice and sour cream
and season with pepper and salt. Stir in half of trout, half of dill,
beetroots, cucumber, and onion and season with pepper and salt. Top salad with
remaining trout and dill. Chill salad, covered, until cold, about 30 minutes.
Serves 4-6.
PICKLED BEETROOTS
10 beetroots trimmed, 2 cups castor sugar, 2 cups white vinegar, 2
tspns pickling spices, 1 medium onion thinly sliced Place the beetroots in
saucepan cove4r with cold unsalted water.
Heat slowly to boiling; reduce the heat.
Simmer uncovered, until barely tender for 35 minutes. Drain under cold
water. Remove the beetroot skins and cut
into 3 mms slices. Combine 2 cups
water, castor sugar, white vinegar and pickling spices. Heat to boiling, add the sliced
beetroots. Return to boiling; reduce the
heat and simmer 10 minutes. With a slotted spoon transfer the beetroots to
large mixing bowl. Add the sliced onion and stir well. Return the syrup in the
saucepan to boiling; simmer until slightly reduced, about 4 minutes. Place beetroot-onion mixture in sterilized
jars. Pour enough hot syrup onto each
jar to cover the beetroots. Seal and let
stand unrefrigerated at least 1 week.
Chill well bore serving. Makes 2
litres.
FIGS STUFFED with ALMOND and CHOCOLATE CHIPS
6 fresh figs, 2 tblspns chocolate chips, ¼
cup blanched slivered almonds, 15 mls orange liqueur
Preheat the
oven to 175c. Cut each fig in half. In small mixing bowl, combine chocolate
chips, almonds and orange liqueur. Spoon about 2 teaspoons of the stuffing
mixture into each fig half. Bake on a
baking sheet for 10 minutes.
FIGS with PROSCIUTTO,
WALNUTS and CREAM
1 tblspn fresh mint
leaves, 2 tblspns fresh
lemon juice, ¾ cup cream, 12 fresh figs stemmed, 12 thins slices proscuitto 125
grams, 24 walnut halves
Combine mint leaves and lemon juice in a
small bowl; crush with back of a spoon.
Let stand for 20 minutes remove and discard whipped cream into lemon
juice and let stand until slightly turn in fig halves
lengthwise; cut prosciutto in walnut half; wrap each with a piece of proscuitto
and place on rack and grill 12 cm from heat. Pour cream mixture onto individual
serving plates, wrapped fig halves over cream mixtures.
GREEN Mary Berry
2 Granny Smith apples peeled, cored and
sliced, 2 pears peeled, cored and sliced, juice of 1 lemon, 250 grams castor
sugar, 250 grams large green grapes seeded, 2 kiwi fruits peeled and sliced, 1
small melon peeled, seeded and cut into cubes, 4 fresh figs peeled and sliced,
4 lychees peeled and stoned
Place the apples peeled, cored and pears in
a bowl and squeezed over the lemon juice to prevent discolouration. Sprinkle with some of the sugar and then
cover with another layer of fruit and some more sugar. Continue until all the green grapes, kiwi
fruits, melon cubes, figs and lychees has been added, finishing with a layer of
sugar. Cover the bowl and leave
overnight in the refrigerator. Turn into
a glass serving dish mixing lightly so that all the fruits are blended evenly. Serve with plenty of cream.
FIG and ALMOND TART
500 grams fresh figs peeled, 250 grams
ground almonds, 250 grams castor sugar,
200 grams shortcrust pastry
Mix the almonds. Line round shallow tin with the dough and
spread half of the sugar and almond mixture on it. On top of this arrange the figs with the part
where the stalk was attached facing upwards.
Sprinkle them with the remaining sugar and almond mixture and cook the
tart in a preheated 200c oven fro 30 minutes or until brown. Remove the tart carefully from the tin and
serve warm or cold. Serves 6.
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