July 2005 Issue 6

Email: prdeakin@optusnet.com.au


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.


Updates

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 hints

* 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 days.

* 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 Offers

* Our 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).


Currently I am after beetroot recipes. You can email or fax them to me on the information on the web page.


Recipes of the week

PUMPKIN SOUP

750 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

Put 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.


GRILLED PUMPKIN

6½ tblspns butter, 1 tspn mixed herbs, salt, pepper, 1¼ kg pumpkin peeled and sliced, lemon juice

Preheat 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.


HOLIDAY PUMPKIN PIE Savoury
4 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.


SPICED PUMPKIN MUFFINS

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


PUMPKIN SCONES

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

Mix margarine, pumpkin, s.r. flour, castor sugar, egg and milk to form a good scone consistency. Bake at 250c for 10 minutes.


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

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