FRIDAY FEAST with Carol Marinelli

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Hello food and book lovers, and welcome to another delicious edition of Friday Feast. This week: a super-selling author, the best accompaniment to a roast ever, topped off with an international bad boy for dessert.

But first, to Us Heins Weren’t Meant To Play Golf news. I only lost one ball to water last week. Hoorah! Actually, I played quite well on the front nine. The back nine was, alas, a different matter. One of these days I might blast out one full round of goodness. Then again, piggies Carol Marinellimight get airborne. Sadly, one’s nongolfing genes appear to be very, very strong…

Let’s move on to far more exciting things, like romance authors so loved they barely need introduction. Born in the UK but now living in magnificent Melbourne, Carol Marinelli is a trained nurse who sold her first book to Mills and Boon in 2000 and has now at least 70 novels to her name. Carol’s romances and women’s fiction have sold all around the world and she’s a multiple finalist in the Romance Writers of Australian Ruby Award.

Carol has a brand spanking new book out with up and coming publisher Tule. This baby is hot and bad in the best possible way. Check it out.


Born to be Bad by Carol MarinelliInnocent Milly Harper knows that it would be foolish at best to get involved with billionaire bad boy, Roman Zaretsky. He’s a guest at the hotel where she works, so she knows his reputation only too well.

One night, when all the other guests have left, Milly finds herself dancing with the Devil himself. His touch, his kiss, even his words seduce.

Being in his arms is pure passion and delight, but she’d never anticipated the shame of being paid.

Ooh, now that’s an intriguing premise, isn’t it? With an author of Carol’s calibre, you know you’ll be in good hands  so why not add Born To Be Bad to your reading list right now. One click on Amazon and it’s all yours.

Now that you’re all bookied up, please join Carol for her debut Friday Feast appearance.

Keep it Hot!!

The oven I mean!

That’s the secret to good Yorkshire puddings— a very hot oven but we’ll get to that soon.

Thank you to Cathryn for inviting me onto her wonderful blog. I am not a very imaginative cook. I need blogs like Friday Feast to give me ideas to try different things but Yorkshire puddings are one thing that I have mastered.

Why, I hear you asking, as we go into summer, am I giving you a recipe that would be more apt for winter? Well, I am going to give them a little twist for Christmas.

When it was William and Kate’s wedding I was having friends over so that we could all watch it together. People were coming straight from work and so apart from finger food I needed something a bit more filling. I am from England and of course I wanted an English theme to the food.

I also wanted to ignore my guests and focus on the wedding!

The day before I was a cooking machine. I made two beef roasts and a lot of Yorkshire puddings. I cooled them and then froze them.

The next day when the beef was cold I carved it into small pieces.

Just before people arrived I took the Yorkshire puddings out of the freezer and into muffin papers and put out the beef, some gravy and also horseradish sauce.

Whenever anyone was hungry they just piled some beef onto a couple of Yorkshires, topped them with gravy (doesn’t matter if it’s gone cold) and then gave them a ten second spin in the microwave.

Of course they could be warmed in the oven but this was more about a DIY supper and watching the fabulous wedding.

The Yorkshire’s were a huge hit. The men actually fell quiet when they tasted them, or was it that Pippa and her soon to be famous bottom had just been sighted? I like to think it was a bit of both!

This Christmas I am going to be doing the same with turkey and cranberry sauce.  Actually I’ve already done the same (see attached images). There are none left but I managed to take a couple of pictures before they vanished. I am not a brilliant photographer but believe me when I say they tasted fantastic and will be a huge hit.

photo (8)

Or you could just have them with your regular roast.

Yorkshire Pudding

½ cup of plain flour (very important that it is plain)

1 ½  cups of milk.

2 eggs

Salt and pepper.

I use a jug for speed and ease when pouring.

Put in all the ingredients and give them a very good whisk until the batter is shiny.

Leave to stand.

I tend to make the batter about half an hour or so before I use it and leave it on the bench, so that it is not very cold (we want hot remember) when it is added to the oil.

Before I take my roast out to rest, at the final baste I take some fat from it and add enough to cover the bottoms of a 12 tin muffin tray – you can use vegetable oil if you prefer.

I put the tray and oil in the oven so it is sizzling hot for when I add my batter.

photo (9)Give your batter another whisk.

Can you feel the tension mounting?

As you take out the meat to rest turn up the heat so that your oven is very hot (I put it on maximum – I actually turn my oven up to maximum before I take the meat out but I am scared that you’ll burn your roasts and blame me, so do so at your own peril)

Quickly but carefully add the batter to the very hot tray—about 1/3 to ½ way up the side.

Put them into the very hot oven and close the door.

Don’t open it.

Just watch those babies suddenly rise and lift out of the tins and turn golden.

They take about 15 -20 minutes.

Practice makes perfect with Yorkshire’s— like my heroes they can be a bit temperamental, but once you crack them you are set for life.

One word of warning— for some odd reason I never made them till after I got divorced. When I finally did my children asked why the hell I’d never made Yorkshire’s before. Now, I can’t get away with not making them when I do a roast.

I hope yours turn out to be fab!

Much love

Carol xxx

Oh, and for some extra hotness, you can check out my sexy, Russian, bad boy, Roman.

Send in the fans!


We’ll need them by the sound of your hottie, Carol. Roman, combined with all the heat from the oven, will make for one scorching household.

Thanks so much for this recipe. I never had Yorkshire pud growing up but I’ve sure been making up for it as an adult. No hunk of beef gets roasted without Yorkshire pudding to add to the deliciousness. The way it takes the hot fat and creates those puffed delights is wonderful to see, not to mention eat. And I LOVE the idea of making turkey and cranberry sauce ones for nibblies. That’s so cool!

So, clever Feasters, what’s your favourite accompaniment to a roast? I must admit, show me a big oozy dish of cauliflower in cheese sauce and I’m your friend for life. Actually, I could eat that stuff on its own I love it so much. Alas, my other half has an inexplicable aversion to cauliflower and I rarely have it.

But what about you? What’s your favourite? Perhaps it mint sauce for lamb, Brussels sprouts with bacon, or maybe special tricked-up stuffing for a chook. Share away. I’m roasting a leg of lamb this weekend so your suggestion could end up on my dinner table!

If you’d like to learn more about Carol, please visit Harlequin. com, her page at Tule Publishing or follow her on Twitter using @CarolMMarinelli.

27 thoughts on “FRIDAY FEAST with Carol Marinelli

  1. AvatarTrish Morey

    Oh yum!! I think I might do this for Boxing Day, Carol, for a quick easy left overs dinner that still tastes of Xmas but more special than just leftovers.

    I love cauliflower cheese, Cathryn! Actually I do vegetable cheese, with cauliflower, broccoli, carrots and beans all steamed on a floor of cheese sauce with the rest over the top. OMG, it is fabulous to find in the fridge the day after.

    1. Cathryn HeinCathryn Hein Post author

      Isn’t it a great idea, Trish? Lovely nibbles.
      I’m of the school that anything in cheese sauce tastes good. Although cauli is something special. It just WORKS.

  2. AvatarDB Tait

    I love baked quince with roast lamb Cathryn. My sister does it very well. The flesh goes beautiful and goldie pink. I haven’t made Yorkshire puds in ages Carole. Must give them another go.

    1. Cathryn HeinCathryn Hein Post author

      Baked quince, DB? Now that sounds really interesting! I’ve done quince in lamb tagines but never thought of using it with roast lamb. It’s not quince season though is it? That’s autumn, yes? Maybe quince jam as a glaze… thinking, thinking….

  3. AvatarLouise Reynolds

    I am loving those Tule books, Carol. Can’t wait to read your bad boy! And what a great idea for entertaining. In fact I’m cooking and freezing for a party over the weekend so these babies might just get a guernsey. Totally with you on the horseradish – when we can get our hands on a root we prepare it ourselves, the hotter the better. Bring it on!

    1. Cathryn HeinCathryn Hein Post author

      I agree, Louise. The Tule books that I’ve read have been fantastic and Carol’s bad boy looks a beauty. I’m really enamoured of Carol’s idea with Yorkshire puds, especially the turkey version. Very handy that you can do them ahead too.

  4. AvatarCarol Marinelli

    I love horseradish, Louise. If any beef ever makes it to leftovers then it’s my favourite sandwich. Cauliflower cheese is so good but I have never been able to make it as well as my mum.
    These Yorkshire’s are so fun and easy and just a nice little edible *bowl* for Christmas leftovers. Oooh, now I have to go and look up baked quince. I’ve only ever had it as a paste with cheese 🙂

  5. AvatarFi

    Waving to Cathryn. Sounds like the golf is picking up, mate.
    Loved the whole Blog, Carol, had me grinning from beginning to end. Already bought me a Russian, can’t wait to curl up with him. Has to be mint jelly and roast lamb with me, though roasted with bunches of fresh rosemary and sweet potato. love roast sweet potato.
    xx Fi

    1. Cathryn HeinCathryn Hein Post author

      I wish it was, Fi. Sadly yesterday proved my extreme lack of talent. Sigh. Curling up with a Russian, now that’s sound like an interesting evening! And YES on the sweet potato. Don’t you love it when it gets those caramel-y edges? So tasty.

  6. AvatarCarol Marinelli

    Roast lamb is sooo nice, Fi. I really love mint sauce or jelly. I think the lamb here is amazing and if I have overseas visitors I always do a big lamb roast. I made roast pumpkin without thinking and my sister and BIL had never had it and loved it (he doesn’t usually like vegetables). Now they make it for themselves and their visitors who all rave about it cxxx

      1. AvatarCarol Marinelli

        It’s a *very* Australian thing. In England, or at least when I was there, we just had them to carve at halloween. As I said I am not a very imaginative cook and my sister is like Nigella Lawson so I considered it a victory 🙂 cxx

  7. AvatarSue Gerhardt Griffiths

    Wow yorkshire pudding! I’ve never ever had one Carol! I really must try this when I make my leg of lamb. Hmmm the only way I make my lamb though is in the slow cooker, which cooks it to perfection! After 8 eight hours on high it just falls of the bone – extremely yum! Cathryn I love cheese sauce over cauliflower I used to make it all the time. I also make cauliflower how mum used to make it. You put the whole cauliflower into a saucepan (rinsing it first, of course) once it’s cooked get rid of the water and pour melted butter or margarine over the cauliflower then sprinkle with nutmeg – so so scrumptious!! Such a shame your other half dislikes it so much. And to accompany the lamb I bake pumpkin, parsnips and beetroot and I fry up mushrooms with sliced fennel. The fennel and mushroom fried together is amazing, the fennel gives it an awesome flavour.

    1. Cathryn HeinCathryn Hein Post author

      Your mum’s cauli recipe sounds amaaaaazing, Sue! Butter… mmmm. And parsnips! I haven’t had them for ages but they’re a lovely veg. Like fennel. That’s a beauty too.
      Great choices!

      1. AvatarSue Gerhardt Griffiths

        Thanks Cathryn! I can’t believe how much I’ve been cooking lately I think your blog inspires me because until then we were eating out more than eating at home. I’m even baking every day as well, hubby is one happy fellow, lol.

  8. AvatarCarol Marinelli

    Sue, you will love them!! You can make them in the oven using vegetable oil. Just get that oven and tray very hot before you add the batter. Your accompaniments sound fantastic. I love both fennel and mushrooms but have never thought to fry them up together. Yum! cxxx

  9. AvatarAnne Gracie

    Yummm, Carol. They look scrumptious. Do you know, I’ve never made yorkshire puds, but now I think you’ve inspired me. Thanks so much. And I love Sue’s idea of using them to have with a slow cooker roast as well. I love my slow cooker. Never had baked quince either, but I can imagine it’s yummy. I adore quince paste.
    Oh dear, Cathryn, what are you doing to us with all these gorgeous recipes? 🙂

    1. AvatarSue Gerhardt Griffiths

      Slow cookers are amazing aren’t they Anne? I use mine weekly. I haven’t perfected a nice piece of beef yet though it always seems to come out dry -I’m sure I’ll get it right one day.
      Thought I’d mention how much I enjoy your books Anne! I have one on my bookshelf ready to read.

      1. Avataranne gracie

        Thanks, Sue — hope you enjoy it. I haven’t been successful with beef in the slow cooker either — only gravy beef as a stew, and that’s different. My fave in the slow cooker is pork ribs — not the fatty ones, the ones with just bones and meat. Very easy and yummy. I love my slow cooker. 🙂

        1. Cathryn HeinCathryn Hein Post author

          Anne, the recipe index now has over 140 recipes in it. Isn’t that wonderful? All tried and true from home-grown authors. And this week I’m featuring a cookbook author for the first time. So excited!

          Love hearing your and Sue’s take on slow cookers. I have one but have probably used it about 5 times. Stuff just goes straight in the oven, on the stove with a diffuser or I fire up the pressure cooker (marvellous gadget!). I forget I have it. Really must drag it out one day…

          Sue, Anne’s books are wonderful, aren’t they? The Chance sisters series is BRILLIANT. Love it.

          1. AvatarSue Gerhardt Griffiths

            Cathryn, hubby was just telling me about the pressure cooker his grandmother had, I’ve never heard of pressure cookers, but they do sound interesting. She always made a christmas cake in it, I was thinking of making one in my slow cooker – an interesting idea anyway.

            Yes Cathryn they are fantastic! I thoroughly enjoyed reading the Merridew Sisters. I’ve yet to read The Chance Sisters. I have 5 books to read then I’ll be starting on Anne’s Bride by Mistake – it sounds really really good.

        2. AvatarSue Gerhardt Griffiths

          Anne, the idea to put pork ribs in a slow cooker never entered my mind – Wow I must try that, how long do they take to cook Anne and do you add anything else with the pork ribs?

  10. AvatarCarol Marinelli

    Anne, you shall love making them. Sue If you do make them separate to the slow cooker you can do a couple of batches and freeze them.
    Yes, this bog is worrying me because there are too many things I want to try now 🙂 cxxx

    1. AvatarSue Gerhardt Griffiths

      Thanks Carol, that’s a good idea! Be great to just grab something yum and home cooked out of the freezer.
      I haven’t read any of your books Carol but I’ll certainly rectify that. I will start with the hottie that’s on this blog, lol.

      1. Cathryn HeinCathryn Hein Post author

        Yes, indeedy, Friday Feast can be very bad for one’s health….

        Carol’s hottie looks a fiiiiine place to start, Sue. That’s one delicious chest on show!

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