Autumn 2007 Issue 13


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

I have a range of recipe books, which include

Apricot, Dried Apricots, Beetroot, Blueberry book 1, Blueberry book 2, Blueberry book 3, Broad bean, Broccoli, Brussel sprouts, Cantaloupe, Cauliflower, Cherry, Choko, Eggplant, Fig, Grapefruit, Green Tomato, Kumquat, Lemons, Mandarin, Nectarines, Olive, Orange 1, Orange 2, Passionfruit, Peach, Plum, Pumpkin, Quince, Silverbeet, Strawberries Book 1, 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

The Latest new release is the Strawberry book 1.


I am working on Orange 3, Raspberry and Strawberry Book 2 recipe books.


What’s in season!!!!!


Kumquat, fig, lemon, mandarin, orange, passionfruit, plum, quince and rhubarb.


Broad beans, beetroot, Eggplant, Zucchini Broccoli, Brussel sprouts, Cauliflower, Olive, Silverbeet, Tomatoes, sweet potato and pumpkin.

Books of the Season


Olives are the fruit of a tree native to the Mediterranean area. They must be cured before consumption and cannot be eaten raw. Olives are eaten as a finger food as well as in recipes. Olives are pressed to extract healthy Olive Oil.
Types of olives Picholine, Hojiblanca, Cacereña, Nicoise, Nyons.

Cauliflower is fat and cholesterol free, low in sodium, low in carbohydrates and calories, high in vitamin C and a good source of folate.

Cauliflower and Broccoli are essentially the same originally from Syria


Home cooking tips and hints

·        Extend the refrigerator storage time of an opened can of olives by pouring olives into a glass jar, then filling the jar with vegetable oil and covering the jar. The oil will preserve the olives and it can be used for cooking when the olives are gone. You can also extend the refrigerator storage time of an opened can of olives by leaving them in their brine, then adding a layer of oil on top.

·       The only difference between green olives and black olives is ripeness. Unripe olives are green and fully ripe olives are black.


·        Olives are available in many forms: oil-cured, water-cured, brine-cured, dry-cured, lye-cured, pitted, unpitted, stuffed, and unstuffed.

·        To keep cauliflower white while cooking - add a little milk to the water. 

·        In addition to the white cauliflower, green and purple types are also available.

·        Cauliflower is normally boiled. However, it can also be served raw or lightly cooked in salads.

Special Offers


* Our special in Autumn is 4 books for the price of 3 offer.

* For the month of March, April and May the Cauliflower and the Olive books will be $15.00.

* Order a Cauliflower and the Olive book by 31st May 2007 and go into a draw for a free copy of the Strawberry recipe book (results will appear in the Winter newsletter).


Web page


Don’t forget to check out my specials, blog and information on my books from my web page


Recipes of the Month


1 shoulder of lamb, 1 cauliflower cut into florets, 13 grams butter, 325 grams tomatoes, 1 glass dry white wine, 1 clove garlic crushed with salt, 1 tblspn mixed herbs

Preheat the oven to 180.  Melt the butter on high heat in casserole.  Brown the lamb in this on all sides.  Pour off all but thin film of butter.  Pour in the white wine add the garlic and bring to the boil. Cover and put into the oven for 30 minutes.  Remove the casserole from the oven and add the cauliflower, tomatoes, herbs and seasoning.  Cover and put back in the oven for a further 1 hour.  Remove the lamb from the casserole and carve it, while keeping the cauliflower and juices warm in the casserole.  Arrange the sliced lamb and the cauliflower on a heated serving dish and pour over the juices.


salt, water boiling, 2 cups cauliflower florets sliced thinly,  1/3 cup onion chopped, ½ cup green capsicum chopped, 1 cup Colby cheese shredded, 1 cup milk, ½ cup plain flour, 3 eggs, ½ tspn salt, 1/8 tspn pepper

In a covered saucepan with enough boiling salted water to cover, cook cauliflower florets for 10 minutes. Drain; place in greased 23 cm pie plate. Sprinkle with onion, green capsicum and cheese. Place milk, plain flour, eggs, salt and pepper in blender container. Cover and whirl 15 seconds (or beat 1 minute with rotary beater). Pour into pie plate. Bake at 180 for 20-25 minutes or until knife inserted in centre comes out clean and top is golden. Let stand for 5 minutes before serving.


1½ cups olives pitted, 1 cup Cheddar cheese, 2 hard cooked eggs, cut into quarters,
2 tspns brandy, 1½   tspns dried basil, ¾ tspn dried tarragon, ¼ tspn pepper,
1 small clove garlic, minced parsley for garnish,
Combine all but three olives, Cheddar cheese, eggs, brandy, basil, tarragon, pepper 
and garlic in blender container; process until almost smooth. 
Pack mixture into 2 cup serving bowl.  Refrigerate covered until ready to serve. 
Slice remaining olives use to decorate top.  Sprinkle with parsley, serve with raw vegetables,
French bread or biscuits. Makes 1 2/3 cups.


ROASTED FETA CHEESE with OLIVES and RED CAPSICUMS                                                        250 grams Feta cheese (preferably Greek), rinsed and drained, ¼ tspn dried oregano, crumbled, ¼ tspn black pepper, ¼ cup bottled roasted red capsicums, chopped, 10 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (¼ cup), 2 tblspns extra-virgin olive oil                    Accompaniment: lemon wedges; toasted pita wedges or crusty bread Garnish: chopped fresh parsley  Preheat griller. Cut Feta cheese into 1 cm thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese. Stir together roasted capsicums, olives, and oil in a small bowl, and then spoon mixture over and around cheese. Grill 5-10 cms from heat until edges of cheese are golden, about 5 minutes. Makes 4 first-course servings.


OLIVE MARINADE                                                                                    
 1 cup olive oil, ½ cup vinegar, 1 bay leaf, 1garlic clove, 1 tspn oregano
 Cut a slit in each olive.  Fill a jar with olives.  Cover with marinade. 
Olives will keep many months and  improve with marinating.


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