May 2005 Issue 4


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.


Coming up is my new recipe book on tomatoes.

New Releases

There are 1 new books released which is the Peach available now.

Book of the month


Chokoes can be boiled, peeled or unpeeled, baked, stuffed and combined with meat, chicken, vegetables or make into jam, chutney or desert.

Other names for Choko are Chayote in Louisana, Mirlaton or Huisquil, Christophine or chocho in Brazil and Carabbean, brionne in North Africa, Vegetable Pear, Custart Marrow, Pepinella, Shu-Shu, Cinchayote Choko is from Mexico and Guatemala.

Home cooking tips and hints

* To ensure a pies base is crusty place the pie tray onto another hot tray (which has been heated when pre-heating the oven)

* If you need to use oil, try cooking sprays or apply oil with a pastry brush.

* When browning vegetables, put them in a hot pan then spray with oil, rather than adding the oil first to the pan. This reduces the amount of oil that vegetables (such as mushrooms) can absorb during cooking.

Special Offers


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


* For this month only the Choko 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).

I am still 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

BAKED BABY CHOKOES                                                                                                 

8 baby chokoes, 2 tomatoes peeled and chopped, 1 onion chopped, 1 clove garlic crushed, 30 grams butter chopped, 2 tblspns dry white wine, ½ tspn dried oregano leaves

Place baby chokoes in ovenproof dish mix in tomatoes, onion, garlic, butter, dry white wine and oregano leaves.  Bake in moderate oven 45 minutes to 1hour.  Stirring occasionally.  Serves 4-6.

CHOKOES and TOMATO CASSEROLE                                                           

5-6 chokoes, peeled, cored and quartered, 60 grams butter, 1 clove garlic crushed, 1 onion, 1 green capsicum chopped, 4 tomatoes chopped, salt, pepper, 2 tblspns plain flour, ¼ cup cold water, 1 tblspn parsley chopped, 2 tblspns parmesan cheese, 30 grams butter extra, 1c up fresh breadcrumb

Cook chokoes, in boiling salted water until almost tender, then drain.  Heat butter, in saucepan, sauté-crushed garlic and onion for 3 minutes.  Add green capsicum, tomatoes, salt and pepper, cooking for 5 minutes.  Blend plain flour, to a smooth paste with cold water.  Add to tomato mixture, stirring until mixture boils and thickens.  Add parsley.  Put half the drained chokoes into an ovenproof fish, pour over half the tomato sauce, and arrange remaining chokoes on top, spoon over remaining tomato sauce.  Sprinkle with Parmesan cheese.  Melt extra butter, in small saucepan add breadcrumbs toss well and sprinkle breadcrumbs over Parmesan cheese.  Cook, uncovered in moderate oven for 20-25 minutes or until breadcrumbs are golden brown.   Serves 4-5.


CHOKOES in MUSHROOM SAUCE                                                                             

2 chokoes peeled and sliced, 60 grams butter, 250 grams button mushrooms sliced, juice of ½ lemon, ½ cup sour cream, salt and pepper to taste

Place chokoes in saucepan of boiling water.   Simmer over medium heat until tender.  Drain.  Melt the butter over a medium heat and lightly sauté the button mushrooms. Add lemon juice and sour cream.



6¼ litres water, 310 grams chokoes peeled, seeded and cubed, 1 potato peeled and cubed, 2-3 tblspns salt, 450-500 grams spaghetti, 1-2 cloves garlic, chopped, 1 small piece red hot chili, 2 tblspns Italian parsley chopped, 2-3 tblspns extra virgin olive oil, ½ cup Parmigano-Reggano cheese grated

Bring water, to rolling boil.  Add the chokoes, potato and salt.  Cook for 2-3 minutes, add the pasta and cook until it tender. Put the garlic, chopped, hot chili and parsley in frypan and drizzle 1 tablespoon extra virgin olive oil. Place frypan over moderate heat and when garlic begins to sizzle remove from heat.  Drain the pasta and the potatoes and chokoes, reserving 2 cups of cooking water.  Put the drained pasta, chokes and potatoes in the frypan with the garlic and add 1 cup pasta cooking water.  Cook over highest heat, stirring until pasta is cooked surrounded by a creamy sauce.  Add more cooking water if the sauce dries out.  Serve the pasta in bowls topped with a drizzle of olive oil and Parmigano-Reggano cheese.  Serves 4-6.



3 chokoes, peel, halve and grate, 3 lemons halved and sliced, 1 tspn salt, 1½ cups water, 4 cups castor sugar, 1/3 cup finely chopped drained preserved ginger

Place chokoes and lemon slices into a bowl; sprinkle the salt, over.  Cover and leave overnight.  Next day, pour off any liquid.  Heat together water and castor sugar, until boiling, stirring until castor sugar has dissolved.  Add the chokoes and lemons, boil gently for 10 minutes.  Add the preserved ginger continue boiling until mixture jells when tested.  Turn into warm sterilized jars and seal.

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