FRIDAY FEAST with Fiona Lowe

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And so another fabulous Friday has arrived. What fun! Partly because I get to brag about my darling football team, the Sydney Swans, who won AGAIN last week and remained happily perched at the top of the ladder. I have everything crossed that they won’t fall off!

Speaking of having everything crossed, I’m also hoping that my golfing winning streak will continue. Yes, Feasters, the news from Us Heins Weren’t Meant To Play Golf is good. I had a Author Fiona Lowewin! Still rather flummoxed by this but I’m not complaining. The curse has lifted, if only momentarily. One must enjoy the moment!

A bit like weddings. Things to be savoured and enjoyed. And no one writes a wedding like award-winning Australian author Fiona Lowe. Fiona is an author of over 25 novels, including the Rita® and Ruby award-winning book, Boomerang Bride. Whether her books are set in outback Australia or in the mid-west of the USA, they feature small towns with big hearts, and warm, likeable characters that make you fall in love.

Right now, Fiona has an anthology out: four of her stories repackaged into one wedding filled pack for you to savour. Check it out.

FIONA LOWE’S WEDDINGS

Fiona Lowe's weddings anthologyFour of Fiona’s favourite rural romances republished together in one volume!

They may have sworn off romance but could wedding bells be on the horizon for these couples? In the small outback town of Warragurra, widow Kate Lawson and single dad Baden Tremont fight their feelings for each other, and nurse Emily is vowing she’ll never fall for her playboy boss, Linton. In far north Queensland, doctor Sarah is intrigued by her gorgeous new neighbour, enigmatic surgeon Ryan who’s also a blast from her past. Over in stunning Vietnam, Tom is on a quest to discover his past. Will he also find his future with Bec?

Discover how these couples get their happy ever afters, as Fiona Lowe welcomes you into warm-hearted small communities with stories packed with emotion and sparkling, feel-good romance!  This bundle includes: The Warragurra Duo; A Wedding in Warragurra & The Playboy Doctor’s Marriage Proposal as well as A Woman to Belong To and The Surgeon’s Chosen Wife.

How’s that for a host of hot romance! You’ll be throwing confetti with glee after reading this lot. So why not grab a copy right now from Booktopia, Bookworld, Angus & Robertson, Big W ebooksAmazon, iBooks, Kobo, JB Hi-Fi or direct from Mills & Boon. Or hop on down to your local chain store.

Now here’s Fiona.

Country Cooking

As a prelude to my Wedding Fever trilogy, (Saved By The Bride, Picture Perfect Wedding and Runaway Groom), which is hitting Australian, shelves this September, October and Fiona Lowe's WeddingsNovember, Harlequin have re-released three of my Aussie rural medical romances (and one set in Vietnam) in an anthology called, Fiona Lowe’s Weddings.  It includes my Warragurra books…two stories set in a town with a flying doctor’s base. I loved these books and they were the impetus for me to go on and write longer novels. Warragurra is in outback NSW, sheep and cattle country and wholesome country cooking abounds. Given it’s July, and the nights are chilly, I wanted to share a recipe that’s featured in the book and a big fave of mine and the rest of my family…

Apple and Rhubarb Crumble

Apple and rhubarb crumble

A bunch of rhubarb, washed and diced

6 Granny Smith apples peeled, cored and sliced.

A lemon

Either microwave them on the vegetable setting or cook them slowly in a saucepan on a low heat with a tablespoon of water.  When soft, stir and taste…you may wish to add a little sugar. Pour the mixture into a greased casserole dish.

Mix together oats, brown sugar, flour, butter, coconut and seeds…sesame, sunflower, poppy…I add the cape-seed mix I use when I make bread.  Whiz it all together. Place it over the top of the apple and rhubarb mix. Bake for 30 minutes at 180C.

Serve with vanilla ice cream or cream or yoghurt.

The great thing about this recipe is that not only is it a yummy dessert, it makes a fabulous breakfast the next morning!

 

Ahh, crumble. Such a simple but delicious dessert and an absolute crowd-pleaser. Thanks so much for sharing this one, Fiona. I’m going to test it out on the man of the house as part of my quest to find the perfect crumble topping. Apparently last week’s version wasn’t crumbly enough. Hmph.

Do you have a favourite fruit crumble combination? What about a favourite topping? Perhaps you like coconut in yours, or know how to whip up a dead easy topping with muesli? I’d LOVE to hear your suggestions so share away!

If you’d like to learn more about Fiona and her books, please visit her website. You can also connect via Facebook, Twitter using @FionaLowe and Goodreads.

 

14 thoughts on “FRIDAY FEAST with Fiona Lowe

  1. AvatarAndrea Johns

    My mum used to make the best apple crumble with Honey Smacks! It was to die for!! Very hard to find Honey Smacks in the shops now though. As a mum myself now, I just make the traditional crumble mix with oats, brown sugar, flour, butter and coconut.

    1. Cathryn HeinCathryn Hein Post author

      Honey Smacks! Oh, I bet that was DELICIOUS, Andrea. Wow, what a memory. I haven’t seen them for donkey’s. Wonder if they’re still made. Will have to google!

      Ah, so you’re a coconut in the crumble girl. Interesting! I think coconut adds a nice texture and extra crunch. I’m going to much around with oats in mine next. So many combinations to choose from, but I’m determined to get one that satisfies the man of the house.

      Thanks so much for dropping by and joining in the Friday Feast fun. You’re up early!

      1. AvatarFiona Lowe

        I love coconut in anything! I also use the cape seed mix which gives it lots of crunch. You can buy it at the IGAs where No Knead bread is sold or you can create it yourself with poppy seeds, sesame seeds, sunflower seeds and flax seeds.

  2. AvatarChristine Stinson

    Another enjoyable Friday Feast – thank you, Cathryn and Fiona. Who doesn’t love a good wedding? Congratulations on the anthology, Fiona, and well done, Cathryn, with the golf win! May your purple patch last longer than a week. Re crumble toppings, I replace the coconut with a quarter of a cup of raw almonds and chop about 100 grams of cold butter into the mix before I whiz it all together. Makes for a very rich but crunchy topping.

    1. Cathryn HeinCathryn Hein Post author

      Christine! How lovely to see you here! I hope all is well.

      I won’t be holding my breath on the purple patch. The Hein Curse has a way of knocking me down to size.

      Oooh! I LOVE the sound of almonds in the crumble mix. Love nuts of all sorts so this really appeals. I bit if gives a nice texture and gets all toasty and crunchy. These are the things, according to The Man, that I must strive for. So thanks muchly for the tip!

  3. Avatarshelleyrae @ Book'd Out

    Yum – I am usually lazy and just use a can of apple pie filling though.

    Empty a large can of apple pie filling into a greased oven proof dish, Stir through 1/4 cup brown sugar and 1 tsp ground cinnamon.

    In a bowl mix
    1 cup plain flour
    3/4 cup (packed) dark brown sugar
    3/4 cup rolled oats
    3/4 cup coconut
    1 tablespoon cinnamon (ground)
    2 teaspoons nutmeg (ground)

    Melt 2/3 cup butter (melted) and add 2 teaspoons vanilla essence . Mix and then stir into dry ingredients until crumbly.

    Scatter over apple and bake in a preheated oven at 180C for 30-40 minutes or until topping is browned.

    Drizzle with caramel topping and serve with ice cream

    1. Cathryn HeinCathryn Hein Post author

      God, that sounds totally delicious, ShelleyRae! This one’s definitely going on my try list. Thank you!
      I made apple and rhubarb crumble on Saturday night. I had some crumble mix in the freezer, left over from a previous effort, and used that but added in a couple of scoops of oats. Worked MUCH better. There’s still some left, so the next attempt will be oats and coconut. And I’ll chuck in some cinnamon and nutmeg too. The mix I have on hand only has ginger in it. Tasty, but I would like more spice I think.

      Thanks so much for visiting and sharing!

  4. AvatarLouise Reynolds

    Strangely, because I like all kinds of puddings, I am not fond of crumble. Maybe because my mother generally served it with custard, horrible custard with the thick skin broken and stirred through it. Ugh. I must give yours a try, Fiona, and serve it with ice cream the way you do.

    1. Cathryn HeinCathryn Hein Post author

      Ah, isn’t it amazing how childhood food traumas can put us off for life, Louise! I have MAJOR pea issues from being forced to eat the horrid boiled things as a kid. I can eat them raw, straight from the garden – fond memories of doing so with my grandfather – but boiled? *shudder*

  5. AvatarSue Gerhardt Griffiths

    Another great Friday Feast Cathryn! And Fiona I love rhubarb I must try this recipe. Mum used to make rhubarb all the time. I have never bought it but I will now.

    I haven’t had a crumble in a long time. I used to make an apple and peach crumble. The crumble consisted of flour, oats, a little bit of brown sugar, cinnamon, pecan nuts, corn flakes and melted butter. And I’ve also made an apple and apricot crumble and instead of pecan nuts I would use walnuts just to change it up a bit. And we have it with custard, yum!

    1. Cathryn HeinCathryn Hein Post author

      Rhubarb is the best, Sue. All that tart loveliness. It’s so moreish. And super good for you!

      Apple and peach? That sounds delicious! So does apricot. Your mention of cornflakes reminds me of my grandmother’s house when I was child. She used to stew fruit and sprinkle it with Wheeties so that was like your crumble bit. Then the bowl would sit on top of the kerosene heater to keep warm. I loved it.

      Thanks so much for joining in the Feast fun.

  6. AvatarJuanita Kees

    Oooh, I love Apple and Rhubarb Crumble, with warm custard on a cold winter’s night…yum! Almost as yummy as your books, Fiona 😉 Looking forward to the Wedding Fever trilogy.

    1. Cathryn HeinCathryn Hein Post author

      Custard. Gawd, I keep forgetting how good that stuff is on fruit. Thanks, Juanita. Will make sure I have some on hand for the next crumble experiment!

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