FRIDAY FEAST with S.E. Gilchrist

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Phew! What a week. Despite having been home from the RWA conference and our mini holiday for a while now I still feel like I’m catching up. But that’s okay. It was worth every minute.S.E. Gilchrist author photo

Speaking of worth every minute (oh, what a segue!), I have a fabulous guest for you today, who’ll be sharing the perfect recipe for warm weather lovers and the time poor. After several years travelling around Australia, S.E. Gilchrist now resides in one of my favourite places, the NSW Hunter Valley, and writes across a range of genres, including fantasy, sci-fi/futuristic, ancient history and post-apocalyptic. I also hear she has a most excellent rural romance in the works – as she should coming from the Hunter! – so keep your eye out for Dance In The Outback.

S.E.’s single title release is a full length sci-fi Legend Beyond The Stars. Check it out…




Legend Beyond The Stars by S.E. Gilchrist coverSeeking redemption from a mission gone terribly wrong, Captain Alana Knight volunteers to aid a dangerous operation to transport colonists between Earth and alien traders. But on board the spaceship, she learns of a galactic war raging for power. A power that can be transformed into a terrible weapon.

When the colonists are betrayed and sold, Alana’s mission is re-defined. Nothing will stop her from keeping those in her care safe and finding a passage home. But her new captor is nothing like she expects…

Commander Tarak El Rajan is human, male and equally determined to retain his payload. With his race on the brink of extinction he is under strict orders to transport all females to the planet Isla for research purposes.

In a world of uncertainty, where the wrong decision could mean the death of an entire race, the last thing either of these two soldiers expects or needs is to fall in love.


Doesn’t that sound fun? With so much at stake this is guaranteed to be a rollicking read and you can own your copy now with just a few clickety-clicks. You can buy direct from Escape Publishing or try Kobo, iTunes, Amazon (Kindle), Amazon UK, Google Play, JB Hi-Fi, All Romance eBooks, Nook, or most excellent Aussie bookseller Booktopia. In other words, from all you favourite booksellers.

Ereader loaded up? Excellent. Now you can play with S.E. Gilchrist!


My Kitchen Disasters


Where do I start? If you ask my three children (now in their twenties) they could probably write a book on the disasters that occur in my kitchen. Thankfully, none of them are into writing, so I’m safe. Until now that is, as the talented writer Cathryn Hein has hit me with an invitation to her blog post Friday Feast.

Since I’m such a hit and miss cook and often stick a pile of food stuff on the stove and wander back to my desk and keyboard, the list of meals I bring to the table in an edible state is pitifully small. I’m lucky in that I can eat just about anything and don’t really care what the meal looks like ie a dog’s dinner or cordon bleu is all the same to me. Alas, my family is a bit more picky. And this (thank the stars) has culminated in everyone cooking for themselves except on the rare occasions when I stir myself to visit the stove. I excuse myself with: (a) I’ve been doing the house-mum thing for too long and it’s your turn and (b) I need to squeeze in my writing time after doing the full time work thing all day.

When I do cook, there will be a book propped up on the sink which I will read will pretending to supervise the cooking process.

In the spirit of bearing all, I’ll like to share with you a few of my disasters:

  • the usual burnt offerings which have been reduced to blobs of carbon and the baking dish has to be thrown out since it was impossible to scrape the mess off the bottom. Needless to say this also includes the copious times when the smoke detector blares into life which sends the dogs into a frenzy of barking.S.E. Gilchrist's dog Rex looking innocent
  • a dozen raw eggs dropped onto the kitchen tiles. Seriously, has anyone tried to mop up raw egg from the floor? Slimy and slippery it makes my skin crawl to remember.
  • the substitution of plain flour for self-raising floor in the mistaken belief that the sponge would still rise and be fluffy. Think leather boots and an insane dash to the shops to buy a last minute birthday cake.
  • the tray of frozen meat shoved out the kitchen window onto the carport roof to defrost. In Summer. And totally forgotten about until the next day. The steak had cooked and provided a pretty decent meals for the flies.
  • the day the dog made off with the chicken (again defrosting but this time on the kitchen bench) and the humans ate vegetables for dinner.

Really I could continue but in case you’re thinking I’m a total loss in the kitchen, I can cook a mean roast dinner, a hearty and tasty green pea and bacon hock soup, fluffy quiches and wow, you should see me toss up a salad. The last two are favourites in summer. Oh, and I can really lay out a cheese platter.



A delicious looking quiche

1 sheet ready made short-crust pastry

3 eggs (beaten)

1 cup cheese (I usually use light tasty cheese)

1 cup chopped fresh spinach (if I have any)

One layer of thinly sliced tomatoes over the base or

1/2 to 1 cup chopped cooked BBQ chicken.

1 tablespoon french mustard (which gives it a nice tang)

1 chopped cooked onion

1/2 cup light milk (or soy milk)

Method: Throw everything in a bowl and mix together (after you’ve cooked the onion that is). Lightly grease quiche dish and place one sheet of the pastry over. Cook pastry in hot oven for about 10 or 15 minutes then pile the ingredients on top and bake for about another 20 to 30 minutes depending on your oven.

Serve with salad of your choice.

That’s enough baring of souls for me. I had hoped to have my next indie published book up and out there but alas it’s been delayed. But please look out for my forthcoming Aussie rural contemporary romance, Dance in the Outback.

Thank you so much, Cathryn, for hosting me here today. It’s been a blast.


My pleasure, S.E. and thanks so much for that quiche recipe. Delicious, easy, portable and a definite crowd pleaser. There aren’t too many people who’ll say no to a piece of quiche and, as you say, it makes a perfect meal for warmer weather.

Okay, lovely Feasters, what’s your favourite spring recipe? Besides lots of seafood I can’t wait to get into my repertoire of hot, sour and spicy Asian salads. All those fresh ingredients are perfect for warm evenings and lazy weekends, and they’re super easy to whip up. But perhaps you love a good old barbeque, or maybe lightly grilled Mediterranean inspired dishes? Share away and make our mouths water!

If you’d like to learn more about S.E. and her books please visit her website. You can also connect via Facebook, Twitter and the Hunter Romance Writers blog.


18 thoughts on “FRIDAY FEAST with S.E. Gilchrist

  1. Avatarmaggie mundy

    One of my disasters was when my mother in law was visiting and she cooked a beautiful apple pie t take to friends. I dropped it as we got in the car and stood there with tears forming as I looked at it on the ground. A quick trip for ice cream ensued.

  2. AvatarLouise Reynolds

    LOL, love the description “a pile of food stuff”. I’m hanging out for asparagus, in season and at a reasonable price. Spring lamb with all the fat still on (nom, nom). The weather’s getting good enough to do our favourite – finger food cooked over coals outdoors and served slowly throughout the day or evening – prawns, lamb cutlets, lemon & thyme chicken drummettes, chargrilled asparagus, etc – in fact a “pile of food stuff”, S.E 🙂 We’re having a Don’s Party on election night and this is what we’re having. All the best with Dance In THe Outback, S.E. I’ll look out for it!

  3. AvatarLeisl Leighton

    I have to admit, I am a good cook, but cooking and writing do not go hand in hand and I too have had many a meal go the way of a charcoal brickette, so I really related to this story of kitchen disasters. That’s the good thing about salads – you can’t burn them. I love making a Danish fetta and baby beetroot salad in summer, not to mention the all time favourite Nicoise. Yum.
    I just bought your book SE to add to my TBR pile. Love a bit of sci-fi romance. Good luck with it all.

      1. AvatarCathryn Hein

        You are so right about writing and cooking not going together, Leisl. The amount of times I’ve burned cakes and things because I wanted to add another few sentences to a scene is far, far too many. For some reason though, I never learn!
        Love the sound of your fetta and baby beetroot salad. We had one like that a few weeks back that had caramelised walnuts in it. Seriously good!

        Thanks for dropping by. I’m sure you’ll have a lovely time with Legend Beyond The Stars.

  4. AvatarMarianneTheresa

    Oh dear, sad to say I can commiserate with you S.E on most of your disasters. Especially with the poor burnt-bottom-saucepan, when I had to learn how to use a gas stove after being an electric user since childhood. Ughhhh
    That is an amazing looking quiche. Always eager to try new recipes.

    1. AvatarS E Gilchrist (@SEGilchrist1)

      And what about cooking on an open fire? I have cooked, out in the middle of the outback, on an open fire a roast dinner complete with Xmas cake. And it was yummo. But I admit there was no distractions about at the time unless you count a little potaroo! Thanks for dropping by MT.

  5. AvatarJuanita Kees

    Finally! A kindred non-cooking spirit. Proves we were meant to write not cook 🙂 Since everything I cook sets off the fire alarms and I’m too short to reach them to reset, if I’m home alone there’s nothing nicer than vegemite toast, avocado and cheese. Yep, simply toast the bread, spread the vegemite and avo (replaces the butter/marg) and top off with cheese – voila! *No toasters were harmed in the making of this snack.*

  6. AvatarPaula Beavan

    I’m a chef and still manage to do the same when I’m writing! And for some reason, it only happens when I have dinner guests! It’s usually burnt rice for me! But I can share a “cheffy” tip for removing burning debris from pots and baking dishes! Liberally cover burnt bottom with bi-carb and an inch of water and bring to boil on stove. Turn off heat and leave to sit overnight. Should scrub up ok in morning 🙂

      1. AvatarCathryn Hein

        Ooh, I didn’t know you were a chef, Paula. How cool!
        Thanks for the tip. Burnt rice is THE WORST. And it pongs. Bi-carb sounds much better than using commercial cleaners, and cheaper.

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