May 2005 Issue 4
Welcome to Roslyn Deakin’s cookbooks on fruit and
I have a range of recipe books, which
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
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
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
* 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.
* Our special this
month is 4 books for the price of
* 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
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.
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
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.
PASTA with CHOKOES and POTATOES
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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