Tag Archives: breakfast recipes

FRIDAY FEAST with Shona Husk

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Hello, foodie-reader people! Welcome once again to the deliciousness that is Friday Feast. And what healthy little beasties we’re going to be today. There’s a pancake recipe that will sweeten up any breakfast, plus an amazing new paranormal romance to lose yourself in. How’s that for the perfect way to start your weekend off.

But first, the cringeworthy update that is Us Heins Weren’t Mean To Play Golf. The rot has well and truly set in. Shots were duffed. Balls were bulleted into dams. Swearwords were said. A head was hung in shame. On a good note, I guess the only way is up!

Author Shona HuskSpeaking of good notes (oh, I am the segue QUEEN!), our guest today is Friday Feast regular and multi-romance genre author Shona Husk (she of the Toblerone Brownies, which I made a batch of last week and nearly passed out from chocolate overdose after eating). Shona has a new book out in the brilliant Court of Annwyn series and it sounds a beauty, with spies and fairies and powerplays and, of course, that thing that makes good books even better, romance.

Take a look…

THE DARKLING LORD

The Darkling Lord by Shona HuskA darkling with a lust for power…

Henry Saint shouldn’t exist. Every year on his birthday, he kills someone and takes their soul so that he may live another year. He is a darkling, not fairy… but not human either. Yet he is bound by the laws of both worlds. With a new King on the throne of Annwyn and the mortal world trying to rebuild after plagues killed so many, Henry seizes the opportunity to carve out a place of his own. He wants Detroit.

A spy without a soul…

Darah was Felan’s spy before he became King of Annwyn. Now he has one last mission for her. He wants her to join the darkling’s Court and discover what Henry’s endgame is. No one trusts the Banished when they gather in great numbers. As Darah gets drawn into Henry’s world she realizes he can give her the one thing she could never find in Annwyn—love. But is love worth betraying her King?

Far out, that sounds exciting and you’ll in the capable hands of a skilled storyteller with The Darkling Lord, so why not buy it today?  Try amazon.comKobo, iBooks, Barnes & Noble, or your favourite ebook retailer. And while you’re clicking about, add The Darkling Lord to your Goodreads shelf and give everyone else the heads-up about this cracking book.

Right. Now let’s get healthy with Shona. A woman who knows her way with chocolate…

Breakfast Made Extra Delicious!

For the last quarter of 2014 I had to go gluten and dairy free. It was extremely unfun (yes, I know it’s not a word but it should be). When you read labels you quickly realize that gluten and dairy are in everything. Coconut milk power…includes dairy. Gluten…where isn’t it?

So I did a bit of research and tried to find new things to eat. Breakfast was the big one for me because I liked fruit salad with yoghurt or porridge (when it’s made with water it’s just gruel) or cereal.

Fortunately the internet is wondrous and I discovered quinoa with apple and sultanas and walnuts and honey. Yum!

Then I found these. Chocolate chip oatmeal cookie pancakes by the Minimalist Baker.

These pancakes are so delish as long as you don’t go into them expecting light and fluffy, or thin and crepe like. These are chunky and full of awesome.

Recipes are just a guideline and we have giant bananas at the moment so click the link for the original or check out my slightly altered version (because I’m lazy and I use what’s in the cupboard).

Shona’s Choc Chip & Rolled Oat Pancakes

In a bowl put 1 banana, 1 egg, 1 tbsp peanut butter (crunchy, smooth, whatever is handy), 1 tbsp coconut oil, dash of vanilla and cinnamon (cloves and nutmeg too if you feel like it). Give it a whisk until smooshy.

Toss in 2/3 cup of rolled oats and ¼ cup gf flour and 1tsp baking powder. Whisk. It should be quite thick. Add ~80ml water (I ran out of oat milk one day and decided water would be fine. It totally was).

Let the mix sit for 10 mins. So go and get dressed, tell the kids to get dressed, feed the cat etc…

Stir the mix add a splash more water if it’s thickened up a lot. It should be gloopy not runny. Add 3 tablespoons of choc chips (throw in what looks like the right amount because who really measures chocolate?)

Blob mixture onto the frying pan. Don’t try for big pancakes, think pikelet size. Flip and then serve with nutlex and maple syrup and fruit (oranges, berries and pears go really well).

If your kids aren’t snarfing them down these will keep in the fridge for a couple of days once cooked so you can enjoy them for breakfast tomorrow without the fuss of cooking them.

I hope you enjoy them as much as I do…the Minimalist Baker has lots of other yummy recipes for the gf and df. I no longer have to be as strict which makes going out a whole lot easier but at home I try and avoid them still.

And while you enjoy choc chip pancakes check out The Darkling Lord for some paranormal romance with spies and fairies.

 

Honestly, Shona, you are the queen of healthy cooking with chocolate! These sound great and I love the idea whipping up an batch and keeping them in the fridge to have later. That’s very handy, especially for when you’re running late. And because they’re only pikelet sized, these pancakes would be perfect to munch on while reading The Darkling Lord!

If you’d like to learn more about Shona and her edgy romances, including the Shadowlands and Court of Annwyn series, please visit her website. You can also connect via Facebook, Twitter using @ShonaHusk, or sign up to her newsletter to keep up to date with new releases and more.

FRIDAY FEAST with Alison Stuart

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Thank goodness for another weekend! Between Eurovision Song Contest awesomeness, my darling Sydney Swans soaring to a magnificent victory, and me playing (mostly) excellent golf, last weekend was exhausting.

Have you seen where my beautiful boys are on the AFL ladder? Fourth. FOURTH! And this after a terrible start to the year. Us Heins Weren’t Meant To Play Golf news is equally upbeat. Alison Stuart author photoI’m on fire. Fire, I tell you! Not a single ball lost last week; not duffed into a dam, not pinched by a crow. It’s an omen!

Now, to this week’s guest. Australian author Alison Stuart wrote one of my absolute favourite reads of last year, Gather The Bones, a beautifully written story set after the Great War and a book I can’t recommend highly enough. With her latest release, Alison has dipped her toe into the hugely popular Regency period and it sounds wonderful.

Take a look…

LORD SOMERTON’S HEIR

Cover of Lord Somerton's Heir by Alison StuartCan the love of an honourable man save her from the memory of a desolate marriage?

From the battlefield of Waterloo to the drawing rooms of Brantstone Hall, Sebastian Alder’s elevation from penniless army captain to Viscount Somerton is the stuff of dreams. But the cold reality of an inherited estate in wretched condition, and the suspicious circumstances surrounding his cousin’s death, provide Sebastian with no time for dreams, only a mystery to solve and a murderer to bring to justice.

Isabel, widow of the late Lord Somerton, is desperate to bury the memory of her unhappy marriage by founding the charity school she has always dreamed of. But, her dreams are shattered, as she is taunted from the grave, discovering not only has she been left penniless, but she is once more bound to the whims of a Somerton.

But this Somerton is unlike any man she has met. Can the love of an honourable man heal her broken heart or will suspicion tear them apart?

Knowing how beautifully Alison writes, this will be another amazing story. You can own a copy right now with just a few clicks of your mouse. Try Amazon for the Kindle version, Barnes & Noble for Nook, Kobo, iBooks, Google Play, JB Hi-Fi or your favourite ebook retailer.

All stocked up with another great read? Good. Now have fun with this foodie treat.

Take A Stag’s Heart…

It’s wonderful to be back on Friday Feast talking about food. Thank you for the invite, Cathryn.

I have finally stretched my historical wings and ventured into the magical world of the Regency with my May release of LORD SOMERTON’S HEIR. I say magical because I think one of the reasons Regency is such a perennial favourite with readers is because it is a fantasy world inhabited by the men and women of the mystical “ton”. Gracious manners, beautiful clothes and a world that is a little more accessible to the modern reader than the earlier periods of history (such as my own particular passion, the English Civil War).

I have to say it was a wonderful period to write about. In my own version of “Cinderella”, the battle scarred professional army officer of parlous means, wakes to find he is now Lord Image of The Housekeeper's InstructorSomerton, owner of a London town house and an elegant estate in Lincolnshire so as I wrote I discovered the world through his eyes.

Food paid a huge part in Regency life and I am fortunate to have an original 1808 (14th) edition of “The Housekeepers Instructor; or universal Family Cook” by W.A Henderson “Many years eminent in the culinary profession”.  You can buy a reproduction of this book on AMAZON for $27.98 but I love the yellowing pages and the leather bindings of my own copy William Augustus Henderson was the Mrs. Beeton his day and his book remained in print well into the Victorian era.

While I can recall my son and I spending a couple of evenings in fits of laughter as we read Sample of hand notes in The Housekeepers Instructorthrough the household instructions for feeding cows and trussing Woodcocks and Snipes, a previous owner (not my grandmother’s handwriting – although there are a few notes of hers in the book) had obviously studied it in detail and scattered through the book are scraps of paper, written in a confident hand in blue fountain pen with comments on them that are almost as amusing as some of the recipes. Against the recipe for “Surfeit Water” he/she has written “What a terrible brew. I wonder why they called it water? Much understatement makes the sufferer game to try it… I’ve got all the ingredients. If scurvy grass is lemon grass should I try?” I wonder if she did. On making icings for cakes my unknown commentator says “Whisk them well for TWO or THREE HOURS” followed by an enormous exclamation mark. For the recipe for “Stag’s Heart Water” which includes the instruction “Take a stag’s heart, and cut off the fat…”, my commenter drily notes “I’m glad you cut the fat off the Stag’s heart”.

More sobering, in among the instructions for managing the dairy, the author of the book notes “The practice of keeping milk in leaden vessel, and of salting butter in stone jars, is Example of ball supper for 20 peoplevery detrimental; the well known effector of the poison of lead are bodily debility, palsy, death…” So interestingly lead poisoning was in fact well known by the end of the eighteenth century.

We may laugh at the quaintness of it all but in fact the advice is generally sound and the recipes sensible and on the whole, edible. Henderson also includes wonderful suggestions of seasonal menus for suppers and small courses… of up to 10 dishes per course! The first course, we are advised, should consist of soups, boiled poultry, fish and boiled meats; the second course of different kinds of game, high seasoned dishes, tarts, jellies etc and the third course, to be considered dessert comprises fruits and “various kinds of ornamental pastries.”

In LORD SOMERTON’S HEIR, food does not play a huge part, although at one stage, poor Sebastian is forced into eating three breakfasts by a populace determined to “feed him up”. William Augustus Henderson’s book doesn’t really touch on the subject of breakfasts but one of the great favourites of a “proper” English breakfast was “Devilled kidneys”, a dish popular since the 18th century when a thrifty housewife invented a spicy sauce to add some interest to an otherwise bland dish. Devilled Kidneys are not as horrible as you might think and I had a housemate who did rather good devilled kidneys (until the day he cooked kidneys that had gone off… but that’s a whole other story).

This recipe comes from my own copy of “The Cookery Year” by Readers Digest”.

DEVILLED KIDNEYS

Devilled kidneysFor four portions, clean and halve 8 lamb kidneys.

Prepare a devil sauce by mixing 2 teaspoons Worcestershire Sauce, 2 teaspoons ketchup and 1 level tablespoon dry mustard with 60g melted butter. Season with salt, white pepper and cayenne.

Heat 2 tablespoons oil or butter in a pan and fry the kidneys for 3 minutes on each side.

Arrange them in a flameproof serving dish, spread the devil sauce evenly on top of the kidneys and put under a hot grill for 1 minute.

 

Now how’s that for a bit of English breakfast goodness, Feasters? Not my favourite thing, kidneys, but the devil sauce certainly sounds delicious. Perhaps over a few pork sausages instead for a breaky to really get your heart started. Hmm. Maybe I need a kick like this before golf…

GIVEAWAY

For the month of May Alison is running a Rafflecopter giveaway to win an author’s goody bag worth over $50. Details of what it contains can be found on Alison’s website but it includes a copy of Alison’s collected short stories, Tower of Tales, a Mesopotamia bracelet, a notebook, a book voucher, and other goodies. To enter, simply use the Rafflecopter widget below using your Facebook log-in or your name and email address. Easy.

The giveaway is open worldwide, so have a go and good luck!

a Rafflecopter giveaway

If you’d like to learn more about Alison and her books, please visit her website. You can also connect via her blog, Facebook and Twitter using @AlisonStuart14.

FRIDAY FEAST with Jenn J McLeod

You know, there’s something thrilling about seeing another author succeed, especially when you know how hard they’ve worked to achieve their goals. I was so delighted when Jenn J McLeod announced that she’d been contracted by Simon and Schuster Australia, and even more excited to discover her debut novel, House For All Seasons, is the Dymocks Pick of the Month in the March issue of the Australian Women’s Weekly. Now how’s that for praise!

And well deserved too from the rave reviews that keep appearing. Here’s a few examples:

From the inside out, this book is beautiful. A story that sweeps you in and holds you there. There’s a little bit of magic in this one. Bree ~ 1girl2manybooks

This book is a must read and is the first on my top ten books list of 2013. I cannot say enough good things about this book, I highly recommend it as a must-add to your personal library. Jennie ~ Daystarz’s Books

Impressive, huh? Now take a closer look…

 

HOUSE FOR ALL SEASONS

 

HFAS front cover working

Four women,

Four lives unravelled.

The truth will bind them forever.

Bequeathed a century-old house, four estranged friends return to their New South Wales hometown, Calingarry Crossing, where each must stay a season at the Dandelion House to fulfil the wishes of their benefactor, Gypsy.

But coming home to the country stirs shameful memories of the past, including the tragic end-of-school muck up day accident twenty years earlier.

 

Poppy, a tough, ambitions journo still craving her father’s approval;

Sara, a breast cancer survivor afraid to fall in love;

Amber, a spoilt socialite addicted to painkillers and cosmetic procedures;

Caitlin, a third generation doctor frustrated by a controlling family and her flat-lining life.

 At the Dandelion House, the women will discover something about themselves and a secret that ties all four to each other and to the house – forever.

 

Oooh, intriguing! Nothing like a juicy secret to keep you turning those pages and you can own your own copy right now by clickety-clicking on over to Booktopia (a bookseller I am feeling the luuuuurve for after their sponsorship of ARRC2013). Or try Dymocks or QBD The Bookshop. If ebooks are your thing, then try the Kobo store (which I also luuuurve thanks to Kobo’s ARRC 2013 cocktail party and multiple ereader giveaways), Amazon Kindle or Apple’s iTunes store.

Now that you’re all stocked up, please welcome Jenn!

 

Come home to Jenn J McLeod’s Friday Feast

 

Cathryn, your publishing journey inspired me to keep trying. I remember the day you announced online your two-book deal with Penguin. Having submitted a novel myself I was certain I’d be taking this journey with you. But my big announcement would be another twelve months away – also a two-book deal – with the amazing Simon & Schuster.

So now I’m here, right where I want to be, with my debut novel on the shelves and joining you on a Friday Feast. Life’s good. But life’s even better with good food, so let’s talk about that.

Being part of your Friday Feast I can’t help but smile as it combines my two greatest passions—writing and food; I’ve been lucky enough to make a business out of them both.Chicken Asian Salad

I’m so passionate about food I walked away from a well-paid corporate job in Sydney to swap city chaos for a new life in the country as owner of a small café. (I mean, let’s face it, I’d drunk loads of coffee throughout my career. How hard could making one be?)

My tree-change was like coming home. Coming home to the country is also the theme of my Australian small town stories and House For All Seasons is the first of two set in the fictional town of Calingarry Crossing.

House For All Seasons is a story about small-town life, family relationships and country roots that run deep. And yes there’s a cafe in it, even though I have since sold my cafe to focus on my new career as published author *big grin*. I instead spend my days writing contemporary women’s fiction and running Wagtail Cottage— a dog-friendly B&B we purpose-built for people who travel with their pets.

Salmon fillet w cous cousWhile I initially enjoyed the café business, it has ruined eating out for me. (I can’t help but size up a meal when it’s delivered, knowing the cost of producing the dish was a fraction of what you’re paying by a none-too-happy waiter usually.)

On the positive side, having learned so much about cooking I can satisfy my passion for food preparation by providing healthy (garden fresh where possible) evening meals to our B&B guests. Meals such as:

BBQ chicken with Asian-inspired noodle salad

Char-grilled Atlanic salmon fillet on Moroccan-spiced cous cous w/ homemade mango chutney, minted yoghurt and a warm fetta, pistachio & bean salad

But my Friday Feast offering is from our breakfast basket which we stock with homemade jams and goodies including…

 

Jenn’s Home-Made Muesli

Brekkie!

Food for me these days is healthy, fresh and homemade. This recipe is so simple you’ll never buy highly sugared/salted, packet muesli again.

I make a big batch (you might like to halve it, but it does last for ages – I store it in a big ice cream container) as it’s more economical to use both shelves in the oven. So if you have two good-sized roasting trays, use the following big batch quantities:

Ingredients:

500 gram pkt of rolled oats, coconut (long thread is best), sunflower seeds, sesame seeds, canola/vege oil, honey, hot water. After cooking add sultanas and toasted almond flakes (optional).

Preparation:

Preheat oven at 150 degrees

Boil the kettle

Spray two good-size roasting dishes with spray oil (to minimise sticking.)

Method:

Spread the 500 gram pkt of rolled oats over the two sprayed pans.

Add 1½ cups of coconut

1 cup sunflower seeds

¼  cup sesame seeds

Mix well then:

Pour (drizzle) ½ cup of oil

½ cup honey

½ cup of boiling water. Add water slowly, mixing all ingredients. (The hot water will soften the honey to make blending easier.)

Bake:

Place the roasting pans in the oven and SET THE TIMER for 10 mins.

Check/stir mixture every ten minutes until the entire contents is a golden colour and dry. Depending on your oven it could take about an hour.

(And don’t do what I do; get so caught up in writing you don’t hear the oven timer!!!!!)

Tips:

Set a timer for each ten minutes rather than rely on your memory.

Once the cooking is complete, stir immediately to both cool and lift baked bits off the pan. (Makes for easier cleaning.)

You can also toast flaked almonds (separately as they don’t take long) and add with your choice of dried fruit. (I use sultanas.)

 

Oh yum! That sounds delicious, Jenn. Actually your Wagtail Cottage sounds gorgeous and one of these days I plan to visit it in person.

So, my lovely Feasters, what’s your favourite breakfast? Are you a healthy muesli sort or completely naughty and skip it all together? I’m a Vita Brits girl, except on weekends before golf, then it’s a big cooked brekky courtesy of the man of the house. He does a fiiine job too.

If you’d like to learn more about Jenn and House For All Seasons, please visit her website. You can also connect via Facebook and Twitter.