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:
* 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,
* 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.
* 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).
Don’t forget to check out my specials, blog and information on my books from my web page
Recipes of the Month
KUMQUAT, GRAPE and KIWIFRUIT SOUP with
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.
KUMQUAT ROASTED CAPSICUM SALSA PIZZA
1/3 cup red, green and yellow roasted capsicums, ½ cup tomatoes diced, ¼ cup kumquats diced,
Roast red, green and yellow roasted capsicums and dice. Tomatoes and combine with capsicums
MANDARIN CHICKEN FRYPAN
1 cup fresh broccoli florets, 1 tblspn butter, 1 kg sinless, boneless chicken breasts chopped,
6 mandarins, 3 slices pineapple, 2 tspns honey, ½ cup boiling water, 2 tblspns dry sherry,
Peel mandarins and remove excess membranes. Core fresh pineapple slices. Cut pineapple into neat wedges.
MANDARIN RICE PUDDING (Crockpot)
HEALTHY MANDARIN ORANGE CAKE
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