Roslyn Deakins Cookbooks


March 2005 Issue 2



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, 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.


New Releases


There are 2 new books released which are Nectarines and Dried Apricots.




Coming up is my new recipe books on peaches and tomatoes.


Book of the month


             Silverbeet Recipe Book


Silverbeet is two vegetables in one you can use the leaves and also the stalks.  The stalks take longer to cook then the leaves.  Silverbeet is a member of the beet family. It can be used in soups, braises, stew’s, pasta, loaves, desserts, tarts, pies, quiches and salads. It is also known as Swiss chard in the U.S.A and Seakale in England.  There are 212 recipes and 62 pages in the book.


Home cooking tips and hints


* To freeze Silverbeet blanch for 2 minutes, when cold freeze in plastic bags.


* Silverbeet cooked in the microwave with lemon juice is very nice. Yum Yum!!


Special Offers


* Our special this month is 4 books for the price of 3 offer.

* For this month only the Silverbeet book will be $15.00.


Feed back


I already have a copy of your other books, which I think are fantastic. Looking forward to getting my copies.


Lyn from Janestown


I received the 2 books I have ordered from you, thankyou, VERY IMPRESSED!! Congratulations on a great publication.  Also I will spread the word about these books and the fact that you need recipes on broccoli, cauliflower and sweet potato.


Robyn from Moorebark


I am looking for recipes for cumquats/kumquat and Crab apples. You can email or fax them to me on the information on the web page.

Recipes of the week


SILVERBEET LASAGNE                                                                                          Glenda Hirth                                                                                                               

6 sheets lasagne pasta, 8 silverbeet leaves, 600 grams Tasty cheese grated, 3 tblspns Parmesan cheese grated, oil

Meat sauce: 1 onion, 2 cloves garlic, 500 grams minced steak, salt, pepper, ½ tspn oregano, Two 400 grams tins tomatoes crushed

Cheese sauce: 60 grams butter, 1/3 cup plain flour, pinch nutmeg, 2 cups milk, 125 grams Cheddar cheese grated, 3 tblspns Parmesan cheese grated, salt, pepper, parsley

Fry onion, garlic and brown meat.  Add salt, pepper, oregano, tomatoes crushed and simmer for 45 minutes and uncover and simmer till sauce thickens.

Melt butter mix in plain flour and nutmeg.  Stir in the milk and Cheddar cheese stirring until cheese melts and thickens. 

Arrange layers in a lasagne dish topping with cheese sauce.  Cook in oven 180c for 45 minutes.


SILVERBEET and SUN DRIED TOMATO SAUCE                               Sean Wenzel                                                  

¼ cup sun-dried tomatoes sliced, 375 grams pasta, 1 onion chopped, 5 cloves garlic chopped, 2 tspns olive oil, 250 grams mushrooms sliced, 2 tblspns soy sauce, black pepper, 500 grams canned artichoke hearts drained and chopped, 1¼ cups Kalamata olives chopped, ¼ cup pine nuts, 1 bunch silverbeet chopped, 90 grams Feta cheese

Soak sun-dried tomatoes in hot water for 30 minutes.  Drain.  Cook pasta. Fry onion and garlic in oil over medium-low heat for 23-3 minutes.  Add mushrooms, soy sauce and black pepper sauté for another 3 minutes until vegetables are tender.  Add tomatoes, artichoke hearts, olives and pine nuts; toss.  Add silverbeet, toss and heat through. Toss with pasta and garnish with Feta cheese.  Serves 4.


SILVERBEET PASTA with RED CAPSICUM SAUCE                          Sean Wenzel                                           

6 red capsicums, 2 tblspns olive oil, 2 tblspns butter, 1 onion chopped, 1 garlic clove crushed, 1½ cups chicken stock, salt, pepper, 2 tblspns fresh basil chopped, ½ cup cream, 500 grams silverbeet pasta cooked

Roast red capsicums on all sides until charred.  Place in closed paper bag and let stand for 10 minutes.  Remove skin, seeds and membranes and chop.  Heat oil and butter and fry onion and garlic until tender.  Add capsicums and chicken stock and simmer, uncovered for 15 minutes.  Transfer to blender and puree. Season with salt and pepper, and then add basil and cream. Heat gently, but not boil. Pour over pasta.  Serves 1.


SILVERBEET and FETA CHEESE BREAD           Bread Machine     Sylvia Steiger

¾ cup silverbeet chopped, 2¼ tspns yeast, 3 cups bread flour, 1/3 cup wheat bran, 1½ tblspns castor sugar, ½ tblspn salt, ½ tblspn nutmeg, ½ tspn black pepper, 3 tblspns oil, 1 egg, 1/3 cup Feta cheese crumbled, ½ cup water

Put silverbeet chopped, yeast, bread flour, wheat bran, castor sugar, salt, nutmeg, black pepper, oil, egg, Feta cheese and water into bread machine. Select white bread and push tart.  The silverbeet will make this bread look like marble.  The loaf is moist yet dense and fragrant with nutmeg and cheese.

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