Greetings from Mount Gambier, the Blue Lake city! Well, for a few minutes more anyway. I’m flying out shortly after a whirlwind three days spent chatting to wonderful readers here, and at Hamilton and Balmoral in western Victoria. What fun!
Speaking of fun, my Sydney Swans were awesome last week, with an excellent win over Essendon leaving us sitting 3rd on the AFL ladder. Rah! Sadly, the Us Heins Weren’t Meant To Play Golf news isn’t as positive. I appear to have lost all putting ability. Probably because I can’t stop thinking about The Falls, my next rural romance, and its hero Lucas in the pool. Deep sigh. That man…
Speaking of great characters, best-selling Australian rural romance author Fiona Palmer is spreading her wings with a wonderful new young adult series and it sounds a cracker. The first book in the MTG Agency series is The Recruit and features Jasmine Thomas who is definitely not your average teenager.
This is so cool! Take a look…
Jasmine Thomas may not be completely normal, but she’s a pretty typical seventeen-year-old girl. She hates the rich mean kids, loves her best friends, and can’t wait to get out of school each day. Her spare time is spent at The Ring — a boxing gym where she practically grew up — learning karate, boxing and street fighting. So, yeah, Jaz can kick some major butt.
Life seems pretty normal until the day Ryan Fletcher enters her gym…mysterious and hot with heaps of bad boy charm. Sure, she checks him out. Who wouldn’t? But what doesn’t show on his gorgeous abs are secrets and lies that dominate his very grown-up world. Now Jaz has to figure out just how far she is willing to go to know more. Could Ryan really be offering the life-fulfilling life path she’s always dreamed of?
The first in the MTG Agencies series.
Doesn’t that sound a ripping read? You can own it right now with just a few clickety-clicks. Buy the ebook from Amazon for your Kindle, iBooks, Google Play, Kobo, JB Hi-Fi, BigW ebooks, Barnes & Noble Nook, ebooks.com, All Romance eBooks or your favourite ebook retailer.
Loaded up? Wonderful. Now here’s Fiona.
Easing Into Winter
Oh I love the Friday Feast, thanks Cathryn for having me! It’s always great to be here and also a little scary. :/ I love eating food, I’m just not big on preparing/cooking it!!! So as usual I’m going to share with you one of my foolproof recipes. (These are the only recipes I keep and tend to make over and over again.)
At the moment we are moving towards winter, I have already lit my fire and love sitting by it as it crackles away. So I’ve picked a meal my family loves to eat during winter. It’s a vegetable risotto with a twist.
Even my fussy child eats this, even with those awful vegies in it because the chicken stock makes it all taste the same.
So here it is: My Vegetable Risotto with Chicken Stock instead of Vegetable Stock
2 cups sliced mushrooms (dice small if need to hide it from kids)
1 cup frozen beans (once again I cut these up into smaller bits)
1 cup frozen corn
1 cup diced red capsicum
1 onion finely diced
2 cups raw Arborio rice
6 cups (1 ½ litres) ready made chicken stock liquid
2 level teaspoons reduced fat margarine
1 level teaspoon crushed garlic (when I’m cooking, nothing is ever precise. The
amount of ingredients that goes in depends on my mood.)
1/3 cup white wine (now I never seem to have wine when I cook this so I never put it in.)
3 level tablespoons parmesan cheese
2 chicken stock cubes
Salt and pepper to taste
Cook this in a large non-stick saucepan. (Also have vegetables cut and ready before you start.) Melt margarine, add onion and garlic, cook 2 minutes. Add in rice and cook for 2 minutes, stirring frequently. Add 2 cups of stock liquid and stock cubes, bring to boil then simmer stirring frequently until liquid has been absorbed by rice.
Add in wine, once absorbed pour in 2 cups of liquid, bring back to boil.
Add mushrooms, beans, corn and capsicum, reduce to a simmer stirring frequently until stock water is absorbed. Add final 2 cups of stock liquid, when almost all liquid has been absorbed (rice should be cooked by this stage) stir in parmesan cheese, salt and pepper to taste.
I had never made a risotto before making this one but every time I’ve made it, it’s been a hit. (If you know me, then you know that’s pretty amazing!!) So what I’m trying to say is if you follow the recipe you can’t go wrong.
We are big parmesan fans in this house so we like a bit extra on top. 🙂
Thanks, Fiona. LOVE risotto and even better when it’s super easy to make and tasty like this one. And healthy with the veg too, not to mention comforting. There’s something really warming about risotto. Perfect for these cooler months. Ah, those Italians, they really know how to please a stomach.
What about you, Feasters? What’s your favourite winter warmer?
I adore steamy rich casseroles but also anything with pulses in it. We have an amazing baked bean with meatballs recipe that is a huge favourite. I tested out a new Italian beef and cannellini bean recipe last week that’s going straight into the favourites pile too. Pulses are just so hearty and lovely!
Must share that bean and meatball recipe on Friday Feast one day… In the meantime, how about sharing your favourite winter tucker?