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

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