Winter 2007 Issue 14


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, Strawberries Book 1, 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.


I am working on Raspberry recipe book.

What’s in season!!!!!


Kumquat, lemon, mandarin, orange, and rhubarb.


beetroot, Broccoli, Brussel sprouts, Cauliflower, Olive, Silverbeet and  sweet potato.


Books of the Season

Small oval orange-coloured citrus fruit with a sweet-tart flavour. They are available fresh or in cans or jars. They are used in Asian cooking, and can be preserved in liqueurs for a tasty addition to deserts

Originating in China and Indochina, the name “kumquat” is Chinese for “gold orange,” with the first kumquat recorded in the 12th century. They spread next to Japan before coming, much later, to Europe and the United States. Small oval orange-coloured citrus fruit with a sweet-tart flavour. They are available fresh or in cans or jars. They are used in Asian cooking, and can be preserved in liqueurs for a tasty addition to deserts. Not only is the peel edible, it is the sweetest, and, I found, only palatable part. Because of their thin skin, kumquats only last a few days at room temperature and keep longer when refrigerated.

Mandarins are native of southern China. These are the hardiest of all citrus fruits. Also known for their ease in peeling. They are eaten fresh or in fruit salads, liqueurs and marmalade.


Home cooking tips and hints

Low Fat Cooking:
* Get into the habit of measuring the oil you use while you cook, rather than just pouring it out of the bottle. It will be much
easier to moderate the amount you use. 

 * Use non-stick cookware so that you don't have to use as much,    if any, fat. When sauteing, use a small amount of chicken broth or wine instead of butter or oil.

 * To make fat-free broth, chill your meat or chicken broth. The fat will rise to the top, and you can remove it before using the broth.

 * Many vegetables and fruits, including potatoes and apples, retain many of their nutrients in their skin. So when possible,
leave the skin on your fruits and vegetables and cook them whole.

* Use olive oil for cooking when appropriate. It adds to the taste of the dish and is better for you.

* If you need only 1/2 an onion, save the root half. It will last longer

* Kumquats may be used in poultry and fish stuffings and garnishes, sliced raw in salads, pureed for used in sauces, etc.

* Mandarins work well in sweet and sour sauces

* When grating mandarin orange peel, keep in mind that the skin is thinner than most oranges, so less pressure will be necessary. The same theory applies to squeezing for juice.

* Use mandarin oranges as a colourful, sweet accent in green salads for a touch of class.

* When substituting canned mandarins for fresh, you will most likely need to drain them from the syrup and may even wish to gently rinse them.

Special Offers

* Our special in Autumn is 4 books for the price of 3 offer.


* For the month of June, July and August the Kumquat and the Mandarin books will be $15.00.

* Order a Kumquat and the Mandarin book by 31st August 2007 and go into a draw for a free copy of the Strawberry recipe book (results will appear in the Spring newsletter).

Web page

Don’t forget to check out my specials, blog and information on my books from my web page

Recipes of the Month

1½ cups water, ½ cup castor sugar, ½ cup kumquats, sliced thin and seeded, ½ cup Orange Muscat, 2 tblspns fresh lemon juice, 250 grams black grapes (about 1½ cups), halved, seeded, and sliced very thin, 3 kiwifruits, peeled, halved lengthwise, and sliced thin
In a saucepan simmer water with castor sugar and kumquats 10 minutes and stir in Muscat and lemon juice. Simmer mixture 3 minutes. Chill soup until cold, at least 2 hours, and up to 3 days. Stir grapes and kiwifruits into soup and ladle into 6 soup bowls. Serves 6.


KUMQUAT BBQ PORK                                                                                                    

1.5 – 2.5 kgs pork spareribs, 1 cup pureed or chopped kumquats, 1 cup whole cranberry sauce, 1 cup barbeque sauce,

Bake pork spareribs at 180c for 20-30 minutes covered.  Uncover and spoon pureed kumquats, cranberry sauce and barbeque sauce over the pork and bake an additional 20-30 minutes.  Served hot at room temperature.  Equally good on chicken.

1/3 cup red, green and yellow roasted capsicums, ½ cup tomatoes diced, ¼ cup kumquats diced, 
½ cup pepperoni liquid, lemon juice to taste, salt, pepper to taste, 40cms pizza shell, prepared pizza sauce,
500 grams mozzarella cheese shredded, 25 slices of pepperoni
Roast red, green and yellow roasted capsicums and dice.  Tomatoes and combine with capsicums 
and kumquats. Add pepperoni liquid and lemon juice.  Season to taste and set aside. 
Spread pizza sauce evenly over shell.  Sprinkle with mozzarella cheese.  Sprinkle with kumquat salsa and
pepperoni.  Bake in 180c oven until cheese is melted and lightly bubbling.  Remove from oven cut and serve.
1 cup fresh broccoli florets, 1 tblspn butter, 1 kg sinless, boneless chicken breasts chopped, 
1½ cups fresh mushrooms sliced, 3 tspns plain flour, 2/3 cup water. 1/3 cup orange juice,
2 chicken stock cubes, One 350 grams mandarin orange segments, ¼ cup green onion sliced    
Place broccoli florets in a steamer over 2.5cms boiling water and cover. 
Cook until tender but still firm, about 2-6 minutes.   Drain, cool and set aside.  Heat the butter in large frypan
over medium high heat, Sauté chicken in butter until browned.  Remove from frypan and set aside. 
Sauté mushrooms in frypan for 1 minute, remove from frypan and set aside.  Stir in plain flour, water,
orange juice, salt and pepper.  Heat to boiling, stirring.  Simmer stirring for 4 minutes. 
Return chicken and mushrooms to frypan, stir in mandarin orange segments, green onion and broccoli. 
Heat through and serve.  Serves 4.


6 mandarins, 3 slices pineapple, 2 tspns honey, ½ cup boiling water, 2 tblspns dry sherry, 
1 tblspn curacao liqueur, squeeze lemon juice, 1 tblspn mint finely chopped, extra sprigs mint
Peel mandarins and remove excess membranes.  Core fresh pineapple slices.  Cut pineapple into neat wedges. 
Melt honey on boiling water, cool then add dry sherry, curacao liqueur,  lemon juice and mint.
Spoon into a serving dish, spoon over liquid and chill for at least 1 hour. 
Serve garnished with mint sprigs.  Serves 6.

MANDARIN RICE PUDDING           (Crockpot)
2½ cups cooked rice, 1 cup undiluted evaporated milk, ½ cup canned Mandarin orange liquid (can), ½ cup light brown sugar. 3 tblspns melted butter, 1 tspn vanilla essence, 3 eggs, beaten, ½ cup raisins, 1 cup canned Mandarin orange sections, reserve liquid (see above)
Combine rice with all ingredients except orange sections. Mix well. Lightly butter crockpot. Pour in rice mixture. Cover and cook on LOW for 4 -6 hours or on HIGH for 2- 3 hours. Stir during first 30 minutes. During last half-hour, fold in orange sections. Yield: 10-12 servings

½ cup castor sugar, 1 cup unbleached flour, 1 egg, One can (350 grams) mandarin oranges, drained, 1 tspn bi-carb soda, ½ tspn salt (optional), 2 tblspns canola oil, 1 tspn vanilla essence
Topping: 2 tblspns firmly packed brown sugar, 2 tspns skim milk                                                                          Preheat oven to 180c. Mix the castor sugar, unbleached flour, egg, mandarin oranges, drained, bi-carb soda, salt, canola oil, vanilla essence, mashing the orange, and pour into a 23 x 23cms that has been sprayed with non-stick coating. Bake for 30-35 minutes.                                                                                            Topping: Combine sugar and milk. In the microwave, heat on high until mixture starts to boil. Drizzle over hot cake. Serves 9.


Hope you enjoy this newsletter tell your friends about the newsletter and get them to sign up. 


Don’t  forget to visit our website

 This newsletter is sent to our subcribers. If you received this email by mistake please let us know by choosing one of the options below.

If you like what is in here please feel free to subscribe. If you don't want to get these emails please click on Unsubscribe.


 Join Newsletter bullet02_green.gif                                                                   Unsubscribe bullet02_red.gif