FRIDAY FEAST with Amy Andrews

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Greetings, Feasters! Don’t you just love Fridays? Especially when they feature super authors, scrumptious food and book giveaways.

But first, news from Us Heins Weren’t Meant To Play Golf. A two week break seemed to have done wonders… for 8 holes. Then it all fell apart. Like, REALLY apart. By the 18th I was having a severe attack of the sookybum-I-just-want-it-to-be-overs. I’m starting to think I should change my home course. Mine is costing a small fortune in water-dunked balls. Hmph.Author Amy Andrews

At least my darling Sydney Swans won and are now perched back where we belong at the top of the AFL ladder, although we ended our game against St Kilda with injury worries. Not the time of the year to be losing players, especially super stars like Josh Kennedy whom I luuuuurve.

Speaking of superstars – ha! – today on the blog we have awesome Aussie author and Australian Romance Reader Award winner Amy Andrews. Amy has written over forty romances, including the brilliant Holding Out For A Hero, which, if you haven’t read it, you should go fetch and devour now. It’s a blast.

Amy’s latest release is an urban-family romantic comedy and sounds a hoot. Take a look…

RISKY BUSINESS

Risky Business by Amy AndrewsSamantha Evans’s life is going to hell. Not only has she rage-quit her beloved, high-powered job, but she is suddenly afflicted by hormones, free time, and an unavoidable, unignorable, undeniably gorgeous irritant in the form of Nick Hawke, her extreme sports star neighbour, who has come home to take over the reins of his grandmother’s second-hand bookshop. Sam needs something to keep her from begging for her old job back until she’s good and sure her boss understands how wrong he was, and taking a low-risk, low-stress job helping Nick at the bookstore might be just the thing.

After all, it’s not like Nick is the right guy to help her with her hormones. He’ll just be fun to look at while she searches for the one.

Nick has six months to get over an injury before Everest and a big, fat contract beckon. That means no sports, no danger and, above all else, no risks. It means playing it safe. And Nick Hawke doesn’t do safe. So he’s going to need something to stave off the boredom while selling books he doesn’t read to people who wouldn’t know a carabineer from a crochet hook. What could be safer than hiring a cranky, unemployed accountant to help run the bookstore? Sam is efficient and methodical and messing up her neat, post-it note world could be a fun way to pass the time….

Risky Business mixes the classic romance of Philadelphia Story, the humour and wit of When Harry Met Sally, and a strong, contemporary Australian setting to create a delightful, irresistible, utterly satisfying treat of a novel.

Doesn’t that sound cool? And there’s a special offer on right now. Buy from the Mills & Boon website using code RWA14 at the checkout and you can have Risky Business for only 99 cents. How’s that for a bargain! Otherwise, you can insta-buy via Amazon, Google Play, Kobo, JB Hi-Fi or your favourite ebook retailer.

Now buckle up for another fun foodie ride with Amy.

Fantastic Food Faking

So, surprisingly, Cathryn has asked me back. Considering I’m one of those who finds cooking a chore I feel very blessed. Anyone who’s read my previous two blogs here knows that I subscribe to the food construction method of “cooking” and whilst that may be an okay thing to do in the privacy of your own home it is entirely another thing to put your slack-arse, slap-dash cooking ability up for critical viewing on a world-wide blog.

But hey, this is Cathryn’s little corner of the internet and we are all in the cone of silence. Right?

So…forthwith, the third instalment of my Clayton’s cooking efforts – the cooking you get when you’re not really cooking at all.

Clayton’s Cooking Part Three  Or Cathryn plying me with too much alcohol at RWA and asking me to do it with absolutely no recollection on my behalf…

Raspberry, Chocolate Mousse and Brandy Snap Tartlets

(yes, I just literally made up that name)

Sounds posh right? But don’t get too carried away – its easy peasy, consists of 4 ingredients and requires no actual oven being turned on! But it also looks spectacular and goes down a treat at parties!

Ingredients –

•             A box of Brandy Snap baskets.

Now…..long story. I went to buy these at the supermarket yesterday and was told they’re only a Christmas item (WTF – I’m sure I’ve bought them at other times???!) but never fear, we food constructors are nothing but versatile in our attempts to actually avoid cooking anything.

Anzac Biscuits

Any packet of round biscuits will work. I found these gourmet (special note – important part of food faking is buying the most expensive ingredients so they appear to be homemade) Anzac biscuits. Although I also used some plain chocolate ones as an experiment and Gingernuts work quite well also. The thinner the better!

Anzac biscuits

•             A tub of Chocolate Mousse.

Chocolate mousse

You can of course make your own but splash out on an expensive brand and put your feet up for the hour it would have taken you to make one! I used a posh Belgian chocolate brand from my supermarket fridge section.

•             Punnet of fresh Raspberries.

Raspberries

•             Icing Sugar to garnish.

•             Zap the biscuits individually in the microwave (special note – the microwave is a food constructors best friend) for approx 30 secs but you may have to experiment to get it just soft and pliable enough to push into a cupcake pan. Don’t worry if it breaks up – just push it in and mush it together as you go while its nice and warm. Repeat until you have as many as you need or run out of biscuits.

Brandy Snap Baskets

•             Leave to cool for ten minutes. The biscuits will have re-moulded into a basket shape and will slip easily out of the pan.

•             Fill with mousse.

•             Top with raspberries.

•             Dust with icing sugar.

Tartlets

And hey presto – they’re done!  Look fab, taste amazing and it’s taken less than half an hour!

You’re welcome 🙂

 

Don’t they sound delicious? And how easy! Even my inner food snob (who I like to keep well-slapped down these days) is drooling. I bet these go down a treat at parties, as Amy says. What’s not to like? They even have fruit to make them healthy.

I’ll tell you what is else good and healthy, a…

GIVEAWAY!

Now, my Feasty lovelies, what’s your favourite way to cheat with party food? Do you buy in mini sausage rolls and pies? Perhaps you’ve been known to take bought dips and add a few secret touches so they appear home-made? I have to admit I’ve done that before…

Reveal your secrets and you’ll go into the draw to win an e-book copy of Amy’s new release Risky Business. Guaranteed great fun!

Giveaway closes midnight Tuesday AEST, 26th August 2014. E-book only. Open internationally. Rah!

If you’d like to learn more about Amy and her fabulous books, please visit her website. You can also connect via Facebook, Instagram and Twitter using @AmyAndrewsbooks. Amy has also just started a newsletter. Sign up for up-to-date details on new releases and giveaways.

This giveaway has now closed. Congratulations to Shelley who will soon be laughing her socks of with her ebook copy of Amy’s Risky Business. Thanks to everyone who joined in the fun. As always, you were a joy. See you again soon!

19 thoughts on “FRIDAY FEAST with Amy Andrews

  1. AvatarSue Gerhardt Griffiths

    Howdy Amy and Cathryn! Love the blog, Amy you’re too funny!
    Now that’s what I’m talking about! Nice and easy to make and looks amazing, that’s going to be my next cheat dessert, most definitely! I make lovely meals and desserts but I must say I dislike cooking, much rather eat out at a decent club and good restaurants. Well, I have cheated with a cheesecake when having parties from the cheesecake shop, placed it carefully onto a fancy plate add, a few bits and pieces and voila! a homemade cheesecake, he he he. And of course the popular corn relish dip – a jar of corn relish, sour cream, mix together and you get an awesome dip.

      1. Cathryn HeinCathryn Hein Post author

        I have never heard of the corn relish trick, Sue. How handy! And nothing wrong with tizzying up a bought cake. Tis the thought that counts!

  2. AvatarLouise Reynolds

    Hi Amy and Cathryn! I’m not much into ‘food construction’ but have to say that a good antipasto platter is probably the ultimate form. I love how much you can change it with swapping components and the boards or platters you serve it on. Saw a very cool version on Pinterest which was a Baltic appetiser plate. Congratulations on the release of Risky Business, Amy!

      1. Cathryn HeinCathryn Hein Post author

        Oh, yeah. I am so with you on that, Louise. Easy and delicious. Speaking of antipasto, we had a veeeery nice one at Intermezzo in Sydney’s Martin Place. Beautiful, simple ingredients. Might have to do that again…

  3. AvatarChristine Stinson

    Greetings AA and Cathryn! Those tarts look delicious. Nothing wrong with cutting a few cooking corners… I’m a bought dips with fresh vegetables kind of girl. Looking forward to some Risky Business. Thanks for another enjoyable feast, ladies.

    1. AvatarAmy Andrews

      Dips and veges are fresh and healthy, Christine. AND if you’re really lazy (yes, I’m talking about me) you can even get those bagged pre-cut veges which are all so wonderfully symmetrical!

  4. AvatarShelley Russell Nolan

    Love your Claytons dessert. I have done them with caramel topping and cream and that is delish too. For my ultimate party food cheat I invite my teenage nieces over and they make it for me. Miss 14 is planning to make a Hello Kitty Cake for my soon to be Miss 4’s birthday. Haven’t had to make a cake for years.

    1. Cathryn HeinCathryn Hein Post author

      With caramel, Shelley? Now. THAT’S an idea. Caramel, a slice or two of banana and cream on top and you have a dead-easy banoffee pie.

      Miss 14 sounds a darling!

  5. AvatarAnne Gracie

    Love this idea, Amy. Even though I actually like to cook, I’m always on the lookout for short-cuts, and this looks a ripper. So versatile, too, varying the kind of bikkies used and zapping them to soften and reshape.

    My “cheats” party food is Mrs Quick frozen, uncooked sausage rolls ]that I glaze with a beaten egg before baking. They look just like the home-made ones. Otherwise most things I make from scratch — it’s fun for me.

  6. Cathryn HeinCathryn Hein Post author

    And we have a winner! Congratulations to Shelley who will soon be laughing her socks off with Amy’s fab new release, Risky Business.

    Thanks again to everyone who joined in the fun. You’re all gorgeous!

  7. AvatarShelley Russell Nolan

    Thank you Cathryn and Amy. With two kids home sick after a sleepless night, a good laugh will be just what the doctor ordered. Can’t wait to start reading.

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