Feb 2005 Issue 1

Email: prdeakin@optusnet.com.au

 

 

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 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.

 

History

 

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 Women’s 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.

 

New Releases

 

 

There are 4 new books released which are Cherries, Apricot Fresh, Dried Apricots, and Plum.

 

Updates

 

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 month

 

 

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.

 

Feed back

 

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 Grove

 

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 it.

 

P. Lovell from Dubbo

 

I am looking for beetroot recipes for my next book. All recipes welcome. 

 

 

 

Recipe of the week

 

SATAY ZUCCHINI and COUSCOUS SALAD     
 A Bickley

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

 

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