Post Script: The Girl In Kellers Way – Megan Goldin

The Girl In Kellers Way

The Girl In Kellers Way

Megan Goldin

Penguin

Michael Joseph

ISBN: 9780143785446

 

Description:

When a body is found buried near the desolate forest road of Kellers Way, Detective Melanie Carter must identify the victim if she is to have any chance of finding the killer. That’s no easy task with fragmentary evidence from a crime committed years earlier and a conspiracy of silence from anyone who might have information.

 

The one person who may be able to help is Julie West. In a troubled marriage, Julie often jogs along Kellers Way to clear her mind and escape the confines of her suffocating suburban life. Until one day, something happens there that shakes Julie to the core, making her question everything she ever believed about her life, her marriage and even her sanity . . .

 

 

My View:

Most murders are committed by someone known to the victim. More often than not, it’s an immediate relative. A husband. Or a wife.” (back cover)

 

What a fantastic debut novel! I love domestic noir, and this is a great example of the genre.  As I read I solved the mysteries of this narrative in my head only to have nagging doubts bubble to the surface the more pages I turned.  I did not like the character – Matt – what a well written egocentric, calculating individual he is. Julie is not so likeable either – but her actions are understandable, though her neediness is cloying. Julie’s version of events is unreliable – a great plot device.   Who is the baddie here?

 

What character did I enjoy and want to see more of – Detective Melanie Carter.   I do hope this is the start of a series?  I do want to see more of this empathetic, diligent, intelligent woman in the future. This is a great read with a very uncomfortable ending – you will keep thinking about this book long after the last page has been turned.

 

 

 

 

Post Script: Dead Souls – Angela Marsons

Oh my! This book is dark, sinister, brutal and so, so thrilling!

Dead Souls

Dead Souls

(Detective Kim Stone Crime Thriller Series Book 6)

Angela Marsons

Bookouture

ISBN: 9781786811608

 

Description:

The truth was dead and buried…until now.

 

When a collection of human bones is unearthed during a routine archaeological dig, a Black Country field suddenly becomes a complex crime scene for Detective Kim Stone.

 

As the bones are sorted, it becomes clear that the grave contains more than one victim. The bodies hint at unimaginable horror, bearing the markings of bullet holes and animal traps.

 

Forced to work alongside Detective Travis, with whom she shares a troubled past, Kim begins to uncover a dark secretive relationship between the families who own the land in which the bodies were found.

 

But while Kim is immersed in one of the most complicated investigations she’s ever led, her team are caught up in a spate of sickening hate crimes. Kim is close to revealing the truth behind the murders, yet soon finds one of her own is in jeopardy – and the clock is ticking. Can she solve the case and save them from grave danger – before it’s too late?

 

An addictive, sinister crime thriller that will have readers on the edge of their seat.

 

 

My View:

Oh my! This book is dark, sinister, brutal and so, so thrilling!

 

I have been a fan of this series since the very first book, Angela Marsons does not disappoint.  I read book five, “Blood Lines” and did ponder where this series could possibly go next, I thought the author had resolved lots of the overarching plot threads and the series might be resolving.  How wrong was I?

 

This read is grim, possibly the darkest the series to date – and possibly one of the darkest books I have read this year – but it didn’t put me off. It gripped. It thrilled.  It made me heartsick. It moved. It made me think. WOW!  What’s next for Detective Kim Stone?

 

 

Banoffee Pavlova Roulade: Julie Goodwin’s Essential Cookbook – Julie Goodiwn

 

Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

You can sweeten the cream with 1 teaspoon vanilla extract and 1 tablespoon icing sugar if you wish. I choose not to as the pavlova itself is very sweet.
Banoffee Pavlova Roulade
Serves 10–12 Prep time: 20 minutes Cooking time: 30 minutes
8 eggwhites
2 cups caster sugar
1 tablespoon cornflour
1 tablespoon white vinegar
1 teaspoon vanilla extract
600 ml thickened cream, whipped
4 ripe bananas, sliced ½ cm thick
For the caramel sauce
125 g butter
½ cup brown sugar
½ cup thickened cream
For the candied macadamias
½ cup macadamia nut pieces
¼ cup icing sugar
1 Preheat oven to 160°C. Grease and line a 26 x 34 cm baking tray with baking paper.
2 In the bowl of an electric mixer, whip the egg whites until soft peaks form.
Add the sugar a little bit at a time, whipping continually, until the sugar is
dissolved and stiff peaks have formed.
3 Sprinkle over the cornflour, vinegar and vanilla and gently fold through the
egg whites until combined. Do this very gently so as not to knock the air out of
the mixture. Spread the mixture into the baking dish and bake for 20 minutes
or until just firm.
4 When the meringue comes out of the oven, allow to cool for 5 minutes.
Sprinkle a fresh sheet of baking paper with cornflour and lay over the top of
the meringue. Lay a clean tea towel on the bench, and carefully invert the
baking dish so that the meringue comes out on top of the baking paper and
on top of the tea towel. Carefully remove the baking paper from the bottom
of the meringue.
5 Spread half the cream in a line along the long edge of the meringue closest to
you. Press half the sliced bananas into the cream. Now the fun part: carefully,
using the tea towel as a helping hand, roll the meringue over the cream until
it looks like a log. Carefully lift onto the serving plate, putting the join at the
bottom.
6 For the caramel sauce, heat a large frypan over medium heat and melt the
butter and brown sugar together. Add the cream to the pan and bring to the boil, stirring, for 2 minutes or until slightly thickened. Remove from the heat and allow to cool (at room temperature – don’t refrigerate).
7 For the candied macadamias, place the nuts and icing sugar in a fry pan over medium-high heat. Stir until the icing sugar melts and turns golden. Stir to coat evenly and tip the mixture onto a tray lined with baking paper. Allow to cool and bash gently with the base of a glass or a rolling pin to crush just a little.

8 Immediately before serving, spread the remaining cream over the roulade. Spread the remaining banana over the top, drizzle generously with caramel sauce and sprinkle with the macadamias.

Banoffee pavlova roulade p.275

 

 

 

 

Stuffed Eggplant – Julie Goodwin’s Essential Cookbook – Julie Goodwin

 

Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

Stuffed Eggplant
Serves 4 Prep time: 10 minutes Cooking time: 30 minutes

2 eggplants
2 teaspoons salt
¼ cup olive oil
500 g lamb mince
3 brown onions, diced
4 cloves garlic, chopped
½ teaspoon ground cumin seed

½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon pepper
4 slices bread, processed to
a coarse crumb
1⅓ cups grated tasty cheese

1 Preheat the oven to 200°C.
2 Cut the eggplants in half lengthways and scoop the flesh out of each half,
leaving a thin layer of flesh in the skins. Cut the removed flesh into 2 cm
cubes and sprinkle with half the salt.
3 Heat the olive oil in a large frypan over medium-high heat and fry the mince
until brown and cooked through. Rinse the eggplant cubes and squeeze dry
then add to the mince, along with the onion, garlic, spices, remaining salt and pepper. Stir until the onion and garlic are fragrant and translucent. Stir through the crumbed bread.
4 Pile the mixture into the eggplant halves and top each half with ⅓ cup
cheese. Place on a lined baking tray and bake for 20 minutes or until the
cheese is golden and bubbling.

Stuffed eggplant p.47

Honey Mustard Glazed Pork Chops: Julie Goodwin’s Essential Cookbook – Julie Goodwin

Julie Goodwin’s Essential Cookbook ($39.99), published by Hachette Australia.

Honey mustard glazed pork chops
Serves 4 Prep time: 10 minutes
Cooking time: 15 minutes + marinating time

⅓ cup honey
⅓ cup whole grain mustard
⅓ cup white wine
2 cloves garlic, crushed
4 pork loin chops
1 tablespoon olive oil
1/3 cup cream

1 Combine the honey, mustard, wine and garlic in a bowl. Add the pork chops,
ensuring they are coated all over, and marinate for 10 minutes.
2 Heat the oil in a large chef pan over medium-high heat. Remove the chops
from the bowl, reserving the marinade, and cook for about 4–5 minutes on
each side or until golden and just cooked through. Remove from the pan and
rest under foil.
3 Place the reserved marinade in a small saucepan and bring to the boil. Cook
for 2–3 minutes until reduced by half. Stir in the cream and simmer for about
2 minutes or until thickened to a saucy consistency.
4 Drizzle the chops with the honey mustard sauce and serve.

Honey mustard glazed pork chops p.54

How Do You Measure Success?

In the mail today I got a wonderful surprise. As you may know, I frequently get lovely parcels of newly minted books in the mail – and I enjoy opening them and discovering what I might have the pleasure of reading next.  This week’s mail bought a memorable and exciting surprise.  (Look at the small print on the back cover, apologies for the poor quality photo)  🙂   Thank you so much Jennifer Scoullar and Penguin Australia, Michael Joseph Books.

fortunes son

 

fortunes son back cover

Post Script: Julie Goodwin’s Essential Cookbook – Julie Goodwin

Julie Goodwin’s Essential Cookbook

Julie Goodwin

Hachette Australia

ISBN: 9780733637117

 

Description:

Australia’s best-loved home cook and original MASTERCHEF, Julie Goodwin is back with the accessible and practical cookbook every family needs.

Looking for the perfect meal for your family?

All you need to make delicious food to feed your hungry loved ones is contained here in one place. Collected here for the first time you can find Julie’s essential go-to recipes: from making a great omelette, to roasting the perfect chicken, preparing simple and satisfying soups and salads and baking classic cakes, muffins and desserts that will become family favourites. Whatever ingredients you have in the house, no matter the season or occasion, you can put together a tasty feast that will please everyone, every time.

 

 

My View:

“Whatever ingredients you have in the house no matter what the season or occasion, you can put together a tasty feast that will please everyone, every time.” (Back cover)

 

This book is a “collection of everything I think is important to know in order to be able to nourish yourself and the people you love; it’s the recipes that bring back childhood memories for myself and my kids; it’s the little bits of kitchen wisdom that have been handed down through generations, or passed on from friends, or discovered by accident or through trial and error. It is the book I want my boys to have for when they have families of their own.”  (Julie Goodwin, Introduction) Indeed this is a book that when you think engagement present, house warming present, birthday present…this is the “go to” book.  With sections on the basics, and much more – why are my family cooking memories not of laksa, dukkah, baked Camembert with pear and candied walnuts, cannellini bean dip, lemon, pea and ricotta cannelloni?  Why not???  A different generation I suppose – who only cooked basics, who cooked in the pervasive shadow of war time rationing, who were conservative in their tastes. Even when I went to high school I could not avoid the stodge that was offered in the home economic classes I attended.  Thank goodness home cooking has evolved into the sumptuous and nourishing choices we have today (yes food can be both tasty and nutritious).

 

Julie Goodwin provides a resource that is easy to use, inspiring and tasty. This book makes the perfect gift to give or to keep for yourself.