March 2005 Issue 2
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,
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.
There are 2 new books released which are
Nectarines and Dried Apricots.
Coming up is my new recipe books on peaches
Book of the month
Silverbeet is two vegetables in
one you can use the leaves and also the stalks.
The stalks take longer to cook then the leaves. Silverbeet is a member of the beet family. It
can be used in soups, braises, stew’s, pasta, loaves, desserts, tarts, pies,
quiches and salads. It is also known as Swiss chard in the U.S.A and Seakale in
England. There are 212 recipes and 62 pages in the
tips and hints
* To freeze Silverbeet blanch for
2 minutes, when cold freeze in plastic bags.
* Silverbeet cooked in the
microwave with lemon juice is very nice. Yum Yum!!
* Our special this
month is 4 books for the price of
* For this month only the
Silverbeet book will be $15.00.
I already have a copy
of your other books, which I think are fantastic. Looking forward to getting my
Lyn from Janestown
I received the 2 books
I have ordered from you, thankyou, VERY IMPRESSED!! Congratulations on a great
publication. Also I will spread the word
about these books and the fact that you need recipes on broccoli, cauliflower
and sweet potato.
Robyn from Moorebark
I am 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
6 sheets lasagne pasta, 8 silverbeet leaves, 600 grams
Tasty cheese grated, 3 tblspns Parmesan cheese grated, oil
Meat sauce: 1 onion, 2 cloves garlic, 500 grams minced
steak, salt, pepper, ½ tspn oregano, Two 400 grams tins tomatoes crushed
Cheese sauce: 60 grams butter, 1/3 cup plain flour, pinch
nutmeg, 2 cups milk, 125 grams Cheddar cheese grated, 3 tblspns Parmesan cheese
grated, salt, pepper, parsley
Fry onion, garlic and
brown meat. Add salt, pepper, oregano,
tomatoes crushed and simmer for 45 minutes and uncover and simmer till sauce
Melt butter mix in
plain flour and nutmeg. Stir in the milk
and Cheddar cheese stirring until cheese melts and thickens.
Arrange layers in a lasagne dish topping
with cheese sauce. Cook in oven 180c for
SILVERBEET and SUN
DRIED TOMATO SAUCE
sun-dried tomatoes sliced, 375 grams pasta, 1 onion chopped, 5 cloves garlic
chopped, 2 tspns olive oil, 250 grams mushrooms sliced, 2 tblspns soy sauce,
black pepper, 500 grams canned artichoke hearts drained and chopped, 1¼ cups
Kalamata olives chopped, ¼ cup pine nuts, 1 bunch silverbeet chopped, 90 grams
Soak sun-dried tomatoes
in hot water for 30 minutes. Drain. Cook pasta. Fry onion and garlic in oil over
medium-low heat for 23-3 minutes. Add
mushrooms, soy sauce and black pepper sauté for another 3 minutes until
vegetables are tender. Add tomatoes,
artichoke hearts, olives and pine nuts; toss.
Add silverbeet, toss and heat through. Toss with pasta and garnish with
Feta cheese. Serves 4.
with RED CAPSICUM SAUCE
capsicums, 2 tblspns olive oil, 2 tblspns butter, 1 onion chopped, 1 garlic
clove crushed, 1½ cups chicken stock, salt, pepper, 2 tblspns fresh basil
chopped, ½ cup cream, 500 grams silverbeet pasta cooked
Roast red capsicums on
all sides until charred. Place in closed
paper bag and let stand for 10 minutes.
Remove skin, seeds and membranes and chop. Heat oil and butter and fry onion and garlic
until tender. Add capsicums and chicken
stock and simmer, uncovered for 15 minutes.
Transfer to blender and puree. Season with salt and pepper, and then add
basil and cream. Heat gently, but not boil. Pour over pasta. Serves 1.
SILVERBEET and FETA
CHEESE BREAD Bread Machine Sylvia Steiger
silverbeet chopped, 2¼ tspns yeast, 3 cups bread flour, 1/3 cup wheat bran, 1½
tblspns castor sugar, ½ tblspn salt, ½ tblspn nutmeg, ½ tspn black pepper, 3
tblspns oil, 1 egg, 1/3 cup Feta cheese crumbled, ½ cup water
Put silverbeet chopped,
yeast, bread flour, wheat bran, castor sugar, salt, nutmeg, black pepper, oil,
egg, Feta cheese and water into bread machine. Select white bread and push
tart. The silverbeet will make this bread
look like marble. The loaf is moist yet
dense and fragrant with nutmeg and cheese.
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