Summer 2006/7 Issue 12

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, Dried Apricots, Beetroot, Blueberry book 1, Blueberry book 2, Blueberry book 3, Broad bean, Broccoli, Brussel sprouts, Cantaloupe, Cauliflower, Cherry, Choko, Eggplant, Fig, Grapefruit, Green Tomato, Kumquat, Lemons, Mandarin, Nectarines, Olive, Orange 1, Orange 2, Passionfruit, Peach, Plum, Pumpkin, Quince, Silverbeet, Sweet Potato, Rhubarb, Tomato Book 1, Tomato Book 2, 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

 

 

The Latest new releases are the Cantaloupe and Blue Berry1, 2 & 3 books.

 

Updates

 

I am working on Orange 3 recipe books.

 

What’s in season!!!!!

 

Fruits

Cherry, orange, passionfruit, nectarines, peaches, plum, lemon, rhubarb.

 
Vegetables

 

Broad beans, Eggplant, Zucchini, Broad beans, Silverbeet, Tomatoes and choko.

 

Books of the Season

 

          

 

Apricots go well with spices like curry, ginger, nutmeg, cardamom and star anise.  They also go well with pork, lamb, veal and poultry.  Also apricots go well with pistachios and almonds.

 

 

The cherry is a member of the Drupe family, Peaches and apricots also belong to the drupe family.  The cherry originated in Persia and Armenia There are over 300 varieties of cherry. Morella cherries grow wild in Italy and Greece.  Dalmatians cherries are used in

Maraschino liqueur.

 

Home cooking tips and hints

* Any fruit that has a tight thin skin over a juicy interior, such as peaches, pears, apricots or tomatoes, can be easily peeled if they are blanched in boiling water for about 30 seconds.

* Vitamin C is destroyed quickly in cooking - so cook your vegetables with Vitamin C in the smallest amount of water possible and for a short amount of time.

* Use a little yellow food colour and a teaspoon of lemon juice in your apricot and peach fruit pies. The lemon juice will enhance their flavour and also help keep a bright colour.

* Burnt food can be removed from a glass baking dish by spraying it with oven cleaner and letting it soak for 30 minutes. The burnt-on residue will be easier to wipe

* To keep cauliflower white while cooking - add a little milk to the water.  

* When cooking any kind of strawberry dessert, add a splash of aged Balsamic vinegar to the recipe to enhance the flavour of the strawberries.

* Shake raisins and other dried fruits with flour before adding them to dough or puddings so the fruits won't sink to the bottom during baking.

 

 

Special Offers

 

* Our special this season during Summer is 4 books for the price of 3 offer.

 

* For the month of December, January and February the Dried Apricot and the cherry books will be $15.00.

 

* Order a dried apricot or cherry book by 30th February 2007 and go into a draw for a free copy of the Peach recipe book (results will appear in the Autumn newsletter).

 

 

 

Recipes of the Month

 

APRICOT CREAM CHEESE DIP

1 cup dried apricots, ¾ cup water, 500 grams Cream cheese softened, ¾ cup orange marmalade, 2 tblspns milk, 1 cup pecan nuts chopped

Combine dried apricots and water in saucepan.  Bring to the boil; cover, reduce heat and simmer for 10 minutes.  Drain well.  Beat cream cheese until it is smooth and fluffy.  Stir in the apricots, orange marmalade, milk and pecan nuts.  Serve on biscuits. Serves 6.

 

APRICOT and CHERRY BREAD PUDDING

500 grams sweet cherries stoned, 250 grams dried apricots sliced, ½ cup castor sugar, 1 cup water, 1 tblspn lemon juice, 8 slices country crusty bread, 2 tblspns melted butter, ¼ cup plain yogurt drained and 1 tblspn icing sugar

In saucepan place sweet cherries, dried apricots and castor sugar and let stand for 30 minutes.  Then add 1 cup water and bring to a boil.  Reduce heat and cook for 15 minutes.  Remove from heat and add the lemon juice and set aside to cool slightly.  Preheat the grill to high.  Brush the bread slices on one side with the melted butter.  Place buttered side up, in the serving dish, slightly overlapping in one layer.  Set under the grill to lightly toast the bread.  Ladle cooled cherry juices over the bread.  Scatter the cherries and apricots on top and bring to a boil on top of stove.  Cover with foil and cook on medium for 5 minutes.  Serve with a dollop of the sweetened yogurt.

 

APRICOT CHERRY COBBLER

8 fresh apricots stoned and sliced, 1/3 cup castor sugar, 2 cups fresh cherries stoned, 1 tblspn plain flour, 1 cup plain flour, ½ cup yellow cornmeal, ¼ tspn salt, 1½ tblspns castor sugar, 1 tspn castor sugar, 2 tspns baking powder, ½ tspn orange rind grated, 2 tblspns unsalted butter, ¾ cup milk

Preheat the oven to 180c.  Combine apricots slices and castor sugar; set aside.  Combine cherries and 1 tablespoon plain flour; set aside.  Combine plain flour, yellow cornmeal, salt, castor sugar, baking powder, orange rind and unsalted butter stir in milk, until just combined.  Combine apricots and cherries inn buttered baking dish; spoon batter over top.  Sprinkle with remaining 1 teaspoon castor sugar.  Bake for 25-30 minutes or until golden brown. 

 

CHERRY WALNUT BARS

2¼ cups plain flour, ½ cup castor sugar, 1 cup butter, 2 eggs, 1 cup brown sugar, ½ tspn salt, 1/2 tspn baking powder, ½ tspn vanilla essence, 60 grams maraschino cherries, ½ cup walnuts chopped, 1 tblspn butter, 1 cup icing sugar, ½ cup coconut

Mix plain flour, castor sugar and butter until crumbly.  Pres into 32.5 x 23 x 5 cm pan.  Bake in moderate oven 180c for 20 minutes or until crust is lightly browned.  Blend together eggs, brown sugar, salt, baking powder and vanilla essence.  Drain and chop maraschino cherries, re3serving liquid.  Stir in cherries and walnuts into blended mixture. Spread on top of baked crust.  Return to oven and bake for 25 minutes.  Remove from oven; cool in pan on rack.  Combine butter and icing sugar with enough reserved cherry juice to spread.  Spread on biscuits; sprinkle with coconut.  When icing has set cut into 5 x 2.5 cms bars.  Makes 48.

 

APRICOT MOUSSE

300 grams dried apricots, 200 mls water, 50 mls honey, 1 very thin slice of lemon rind, 200 mls cream whipped

Put dried apricots, water, honey and lemon rind in small saucepan. Bring to the boil, cover, simmer for 20 minutes or until apricots are tender.  Cool.  Place apricots and their juice in a food processor and process until completely pureed.  Fold apricot puree into whipped cream, and then spoon into dessert dishes.  Chill for several hours.

 

MUESLI APRICOT SLICE                                                                                               

½ cup muesli, ½ cup S.R. flour, ¼ cup rolled oats, ¼ cup coconut, 125 grams dried apricots 185 grams castor sugar, ½ cup brown sugar 2 tblspns butter, 2 tblspns golden syrup, 2 eggs,

Mix muesli, sifted S.R. flour, rolled oats, coconut, dried apricots and castor and brown sugars together in a bowl.  Melt butter, golden syrup together over low heat, pour into muesli mixture.  Stir inn lightly beaten eggs mix all ingredients well.  Spread into 16 x 26 cm slice tin.  Lined with greased paper and bake in moderate oven for 30 minutes or until slice shrinks slightly from side of tin.  Cool in tin and cut when cold.