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June 2005 Issue 5
Email:
prdeakin@optusnet.com.au
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
Passionfruit is called
Maracuya in Columbia, and Lilikoi in Hawaii
Passionfruit originated in
Brazil. There are 350 species of passionfruit. There are Banana,
Common & Yellow.
4 Passionfruit equal 1can
passionfruit.
Home cooking tips and
hints
*
The passionfruit should be wiped over with a damp cloth. It may be
cut in half, the pulp removed and the skin discarded. It may be eaten
raw, sprinkled with sugar or the pulp may be sieved and the juice
used in sorbets, drinks, jellies and creams.
*
Passionfruit should be placed in a plastic bag and refrigerated in
the crisper. The pulp may be removed and frozen for later use.
*
Passionfruit is the size of an egg with tough leathery orange to
orange-brown skin. It contains a sweet, translucent white pulp. Its
skin is smooth and shiny when unripe and wrinkled when mature. It
must be heavy and full.
*
Withered passionfruit should be avoided because it could be dry
inside or at best have very little juice.
Special Offers
* Our
special this month is 4 books for the price of 3 offer.
* For the month of July the Passionfruit 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
APRICOT
PASSIONFRUIT SLICE (Baked)
1
cup dried apricots, 400 grams can sweetened condensed milk, 1/3 cup
milk, 90 grams copha melted, 60 grams butter melted, 1/3 cup coconut,
1 tspn grated lemon rind, ¼ cup lemon juice, 250 grams pkt
plain sweet biscuits
Passionfruit
Icing: 1¼ cups icing sugar, 30 grams butter softened, 1
tblspn passionfruit pulp, 1 tblspn milk
Cover
base and two sides of 23cm square slab pan with a strop of foil,
letting foil extend over sides of pan. Place dried apricots in small
saucepan, add enough cold water to cover apricots, bring to the boil,
then reduce heat and simmer uncovered for about 3 minutes Microwave
on HIGH for about 5 minutes. Or until apricots are soft, drain.
Process apricots and ¼ cup sweet condensed milk until smooth.
Transfer mixture to a large bowl mix well. Arrange a single layer of
biscuits over base of prepared tin, spread evenly with apricot
mixture, top with another layer of biscuits.. Spread passionfruit
icing evenly over biscuits, refrigerate overnight or until firm.
Passionfruit
Icing: Sift icing sugar, into a small heatpoof bowl, stir in butter.
30 grams butter, passionfruit pulp and enough milk to make a stiff
paste. Place bowl over a of hot water, stir icing sugar for about 2
minutes or microwave on HIGH for 1 minute or until icing sugar is
spreadable.
PASSIONFRUIT
FLUFF
1
pkt diabetic lemon jelly crystals, 1 cup boiling water, pulp of 2
passionfruit, 2 tblspns evaporated milk
Dissolve
lemon jelly crystals in boiling water, stir in passionfruit pulp.
Refrigerate until jelly is partially set, then add chilled evaporated
milk. Beat until mixture is thick and lighter in colour. Pour into
serving dish or individual glasses. Refrigerate until set. Serves
2.
PASSIONFRUIT
RICE CREAM
June Poelsma
2
cups cooked rice, 170 grams can passionfruit pulp, ½ cup
custard, ½ cup thickened whipped cream,
Combine
rice with passionfruit pulp, custard and cream. And mix well. Spoon
into 4 glasses or sweet bowls and chill for 20 minutes. Serve with
extra passionfruit over top.
PASSIONFRUIT
SORBET
Janine Eiser
½
cup castor sugar, ½ cup water, 1 cup apple juice, 1 cup
passionfruit pulp, 2 egg whites, fresh fruit to serve and mint sprigs
Combine
castor sugar and water in a pan; stir over heat till sugar is
dissolved. Remove from heat and cool. Combine apple juice,
passionfruit pulp and sugar mixture in a bowl; mix well. Pour into a
20 x 30 cm lamington pan. Cover, freeze till firm. Break
passionfruit mixture into large pieces. Place in a large bowl with
egg whites, beat with electric mixer till smooth and creamy. Pour
mixture into a 14 x 21 cm loaf tin. Cover, freeze overnight. Serve
scoops of sorbet with fresh fruit to serve and mint sprigs
FRESH
PASSIONFRUIT JELLY
Janine Eiser
Pulp of 12
passionfruit, ¼ cup castor sugar, 1 tblspn orange flavoured
liqueur Grand Mariner, 1 tblspn gelatine, 1 cup water,
Strain
passionfruit pulp, making 2/3 cup passionfruit juice. Combine
passionfruit juice, castor sugar, liqueur mix well.. Sprinkle
gelatine over water in a cup, stand cup in small pan of simmering
water, stir till dissolved; cool to room temperature. Do not allow
to set. Combine gelatine and passionfruit mixture; mix well.
Refrigerate mixture till almost set, stirring occasionally. Divide
mixture evenly between 4 glasses. Refrigerate until set. Decorate
with whipped cream
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