Feb 2005 Issue
Welcome to Roslyn Deakin cookbooks on Fruit and Vegetable.
I have a range of recipe books which include
Broad bean, Broccoli, Brussel sprouts, Cauliflower, Cherry, Choko,
Eggplant, Lemons, Passionfruit, Pumpkin, Quince, Silverbeet, Sweet Potato, and
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.
I started because Peter my husband grew too many zucchinis and was
looking for other ways of cooking them.
Then we put an advert in the Womenís day asking for zucchini recipes and
we received over 400 recipes from all over Australia. Somebody mentioned that if
it was put in a book that they would buy a copy. The recipe books grew from
There are 4 new books released which are Cherries, Apricot Fresh, Dried
Apricots, and Plum.
Coming up is my new recipe books on nectarines to be released soon and
peaches. And I am also working on tomatoes.
Book of the
As zucchini are in season now, there are 101 ways of using zucchini as
shown is the recipe book. The zucchini
book is very useful for home grown zucchini with a wonderful array of recipes
you will never grow bored of using zucchinis.
I have had great feedback from vegetable
growers, cooks, and vegetarian cooks alike.
The eggplant and Silverbeet books are
fantastic, I shall collect them all
Jennifer from Ocean
I am enjoying your zucchini book which my
sister gave me. She passed on your info
and I see you have a lemon book. With 24
2 cups containers of lemon juice in my freezer, I think I could use
P. Lovell from
I am looking for beetroot recipes for my next book. All
Recipe of the week
SATAY ZUCCHINI and COUSCOUS SALAD
4 zucchinis, 4 tblspns crunchy peanut butter, 1
clove garlic crushed, 2 tblspns fresh parsley chopped, 1 tspn fresh basil
chopped, 2 cups cooked couscous
Wash zucchini and trim ends. Cut into strips and cook in boiling water for
3-4 minutes until tender crisp. Melt
peanut butter in a saucepan, add the garlic, zucchini, parsley and basil. Stir in the couscous and continue stirring
until all ingredients are coated with the peanut butter. Serve immediately
Hope you enjoy this newsletter tell
your friends about the newsletter and get them to sign up.
Donít forget to visit our website
newsletter is sent to our subcribers. If
you received this email by mistake please
let us know by choosing one of the options
below. If you like what is in here please
feel free to subscribe. If you don't want
to get these emails please click on Unsubscribe.