July 2005 Issue 6
Offers mentioned in this newsletter expire at the end of August.
Welcome to Roslyn Deakin’s cookbooks on
fruit and vegetables.
I have a range of recipe
books, which include
Apricot, Broad bean,
Broccoli, Brussel sprouts, Cauliflower, Cherry, Choko, Dried
Apricots, Eggplant, Lemons, Nectarines, Peach, Passionfruit, Plum,
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.
The Tomato book is still in
progress, I will keep you posted when it is ready.
Book of the month
In America Pumpkin are
referred to as squash. Pumpkin dates back to several millennia B.C.
Pumpkin is versatile vegetable.
Home cooking tips and
Pumpkin is not suitable for freezing unless it is to be used in
soups, cakes and pies. It is important to note that frozen pumpkin is
definately not as good as fresh.
Cook pumpkin thoroughly. Mash. Package and freeze.
Place pumpkin on top of thick pads of newspapers in a cool, dry,
well-ventilated location. Check on a regular basis for rot and use
within three to six months.
Refrigerate tightly wrapped cut pieces of pumpkin,and use within five
Too cook them, first remove fibres and seeds; then bake, steam, or
boil the pumpkin.
When water is used in cooking, the quantity of water should be kept
small to avoid losing flavour and nutrients.
special this month is 4 books for the price of 3 offer.
* For the month of July/August the Pumpkin book
will be $15.00.
* Order a Choko book by 31st July 2005
and go into a draw for a free copy of the Peach recipe book (results
will appear in the August newsletter).
am after beetroot recipes. You can email or fax them to me on the
information on the web page.
of the week
grams pumpkin peeled and cubed, 2 leeks or 2 onions sliced, 250 grams
potatoes peeled and chopped, 4 chicken stock cubes, 5 cups water, 1¼
cups cream, salt, pepper to taste
pumpkin into saucepan. Add leeks or onions, potatoes, crumbled
chicken stock cubes and water. Bring to the boil and reduce heat and
simmer covered for 25 minutes or until vegetables are very soft and
tender. Puree vegetables and liquid. Return puree to saucepan; add
cream, salt and pepper to taste. Bring to the boil stirring, reduce
heat and simmer for 5 minutes. Serves 6.
tblspns butter, 1 tspn mixed herbs, salt, pepper, 1¼ kg
pumpkin peeled and sliced, lemon juice
the oven to 180c. Combine the butter and mixed herbs, salt and
pepper, Arrange the pumpkin on a baking tray spread with a little
herb butter and bake for about 30 minutes, or until fork tender.
Baste the slices of pumpkin with the butter as needed during baking.
Before serving season to taste and sprinkle with lemon juice. Serve
with fish fillets.
PUMPKIN PIE Savoury
cups broth, 1 beef cube, 2 kgs pumpkin seeded, peeled and cooked, 2
cups water, 1 cup milk, 1 cup cream, 2 tblspns molasses, 1 tblspn
butter, 1/8 tspn ground ginger, ¼ tspn ground nutmeg, ½
cup fresh parsley chopped, mint for garnish
Mix together broth, beef cube, pumpkin, water, milk, cream,
molasses, butter, ginger and nutmeg. Bake until cooked. Garnish
with fresh parsley and mint for garnish.
¼ cup margarine or
butter, ¼ cup castor sugar, ¼ cup treacle, 2 eggs, 1
cup pumpkin cooked and pureed, ½ cup raisins chopped, ½
cup walnuts chopped, 2½ cups s.r. flour, ½ tspn ground
cinnamon, ½ tspn ground nutmeg, ½ tspn ground ginger, ¼
tspn bi-carb soda, cinnamon sugar
Preheat the oven and prepare
muffins pans. Thoroughly blend the margarine or butter and castor
sugar, treacle then beat in the eggs, pumpkin, raisins and walnuts.
Fold in s.r. flour, cinnamon, nutmeg and ginger and bi-carb soda and
place in prepared pans. Sprinkle with cinnamon sugar and bake at
200c for 20-25 minutes
2 tblspns margarine, ½-¾
cup pumpkin cooked and mashed, 2½–3 cups s.r. flour, ½
cup castor sugar, 1 egg, 1 cup milk
pumpkin, s.r. flour, castor sugar, egg and milk to form a good scone
consistency. Bake at 250c for 10 minutes.
Hope you enjoy this newsletter tell
your friends about the newsletter and get them to sign up.
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.