Sweet Potato Cakes: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

Tonight’s dinner sorted ( and some in the freezer for when my vegetarian daughter visits next) and a few gifted to my other daughter for her dinner tonight.

 

Sweet Potato Cakes

These are so easy to make and look just as delicious as those in the recipe book. Great for entree or a main meal with salad or green vegetables.

 

 

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Probiotic Jar: Farmacy Kitchen Cookbook – Camilla Fayed

Farmacy Kitchen Cook Book by Camilla Fayed cover art

 

Farmacy Kitchen Cookbook by Camilla Fayed ($39.99), published by Hachette Australia.

 

Probiotic Jar

GF R VG (if honey and bee pollen not used)

Makes 4 x 250ml (9fl oz) jars

Preparation time: 25 minutes

“This recipe will give you a beautiful probiotic parfait jar. We serve it at the restaurant and people always say how lovely this jar looks. Probiotic yogurt is full of good bacteria, which stabilize the gut, and the addition of spirulina makes it rich in minerals and protein. Chia is great for speeding up digestion, as well as being high in omega-3s. Enjoy taking care of your gut health with this beautiful jar of goodness.” p.89

 

For the chia pudding

475ml (17fl oz) homemade Nut & Seed Milk (see page 78)

1 tbsp honey or other sweetener (optional)

½ tsp vanilla extract

6 tbsp chia seeds

 

For the probiotic spirulina yogurt

500g Cashew Yogurt (see page 76)

¼ tsp vanilla powder

1 tbsp raw honey or other sweetener (optional)

½ tsp spirulina powder

pinch of salt

 

To serve

150g (5½oz) strawberries, sliced

2 tbsp bee pollen (optional)

25g (1oz) coconut chips

25g (1oz) flaked almonds

 

Probiotic Jar

To make the chia pudding, blend the nut or seed milk with the honey (if using) and vanilla extract in a mixing bowl. Stirin the chia seeds until well combined. Soak until the seeds have absorbed all the liquid and become gelatinous. This mixturewill keep for 3 days in a sealed container in the refrigerator.

To make the yogurt blend all the ingredients together in a highspeed blender until well combined.

To assemble, put a layer of strawberry slices around the edge of the base of the jars and add some yogurt. Spoon a layer of chia pudding on top of this. Finish with more strawberry slices, the bee pollen (if using), coconut chips and flaked almonds.

Love Between the Pages WA – Sasha Wasley and Anthea Hodgson

As part of Penguin Random House’s new Love Between the Pages event series, WA authors Anthea Hodgson and Sasha Wasley will be embarking on a tour from 19 – 27 June.

Anthea and Sasha will be chatting about their brilliant new books, The Cowgirl and True Blue, writing romance, and why a love story may be more than it seems, at events in Woodvale, Boyanup, Bunbury, Busselton, Capel, Mandurah and Victoria Park. Full details here.

 

To mark this occasion I have invited Andrea and Sasha to my blog to talk books, love and life.

Welcome Sasha.

Sasha Wasley         True Blue     Dear Banjo

 

Have you ever had a character who wouldn’t do what they were told?

 Yes, this happens all the time! My characters lead me around by the nose, saying and doing whatever they want. I really love that about writing – when a character gets so real that you can almost hear their voice. Mostly my characters act according to personality but sometimes a character does something and you go “wow, plot twist!” When that happens I need to look hard at the piece of writing and ask myself if they would really do that or am I imposing my own interests on the character? It sure keeps things interesting!

 Can you share anything from one of your novels that was taken from your actual life?

 I take so much from real life – I’m sure I’ll get sued for it one day! While I was working on my current WIP earlier this year, one of my chickens got sick. I’d already decided there was going to be a sick or foundling animal in the book so Trixie got written into the story – the exact same illness, breed, treatment and recovery.

In True Blue, my latest release, my romantic hero is Finn Kelly, who emigrated from Ireland at aged 12. My partner is Irish and emigrated here at the same time, so I used lots of his stories and experiences to help me build the character. I even used the same embarrassing story about his first day at school. So far, my partner has not filed for breech of copyright on his life stories 😊

Which features in a novel do you think make a good romantic read?

A heroine you can sympathise with, a hero who thinks she is the most amazing thing on the planet, and something for them to fight for, side by side. I also like to make sure my main character has her own journey and struggles. I’m not a fan of the swoop-in-and-rescue hero. I like my heroine to rescue herself and the love story is simply a wonderful bonus.

Welcome Anthea.

Anthea      the-drifter    The Cowgirl

Do you have a favourite character?

I have a bunch of favourites, but I must say, grumpy Deirdre Broderick is a particular favourite! She marched into Drifter, demanded a cup of (weak) tea, took the time to disapprove of the one she was given and frowned upon the rest of the locals until they sat up straight and stopped talking. Deirdre was inspired by an old lady I knew as a young girl and although she was absolutely fierce, she was also loyal, kind and hardworking. While Deirdre may have been short on charm, she was big on turning up and getting stuff done. I found that Deirdre stole so many scenes in my debut novel The Drifter that I thought I should give her the lead in Cowgirl – and she stole the show there, too.

I wanted to write an old lady as my heroine – that she was grim as hell only made her even better as far as I was concerned. I think women become invisible as we age – and I often feel that older characters in novels and films are a little clichéd. I’m from a small town in the wheat belt filled with strong women who ran our community, and it was important to me to celebrate them in all their overlooked majesty. I wanted my difficult, crotchety old friend to show her true colours, her past, her heartbreak, her resolute commitment to duty, her kindness, her humour, her sacrifice, her loyalty.

I told my publisher I wanted to take a silly old chook and make her fly – and in the Cowgirl scene in which Deirdre dances, I do hope that I have!

Do you believe the ability to write is something you are born with?

To a degree I do, although of course, like anything, writing can be taught and like anything, hard work and determination will get you further than any basic talent. I never studied writing or joined a writing group because I hate the thought of handing my work in for assessment. I still only show my manuscript to my husband and then to my publisher. I have to assume I was born with some sort of ability, although I think my upbringing in a family passionate about books fostered my interest. I grew up with my parent’s books and as a shy teenager I spent a lot of time reading at boarding school, too. Seven was the maximum number of books you could take out of the library and I did so every weekend, devoured them in my dorm, returned them on Monday for seven more.

I think the words and ideas from books seep into you and they flow out from the same stream – as a way of looking at the world with a brighter, shinier more interesting lens. I remember being teased at school for the way I spoke, I think it was too formal, and often I couldn’t open my mouth without any utterance being parroted back at me by a number of my boarding sisters. It was bracing, but it was also valuable to me, because it made me different. I developed my own style of expression, my own sense of humour – and the day Ali Watts from Penguin signed me because she loved my voice was all the sweeter.

If you weren’t writing, what would you be doing?

I grew up on the farm with ABC Regional radio every morning, like an old friend who always slept over – the kettle and the radio were the first two appliances we flicked on every day.  I loved my years working in talk back and current affairs and I like to think I’d go back into radio, which was a lot of work – but also and a lot of fun! I covered most shifts during my radio career, but it was mornings I preferred. The mornings are early starts, around 4am, and they are high pressure and if you’re waiting on an interview confirmation those minutes until the 8.30 start of your programme just fly by. Depending on the day and if the stories are coming together the rising sense of (hopefully) controlled panic keeps you very interested. The start of the show covers the big stories of the day, but there’s still time after 10am for the broader issues, the touring author or celebrity, the quirky ‘a crocodile bit my head’ stories (which I booked once – but should have pre-recorded because Channel 9 called a short time later and I was gazumped).

The people I worked with were a wonderful blend of borderline (and not so borderline) alcoholics, rising stars, falling stars, grumpy old dudes, free spirits making radio magic and weary producers, grinding through story after story, show after show. I spent my days arranging interviews, negotiating ‘phoners’, trying to get some talent to come into the studio because they sounded interesting and trying to keep others out, because they didn’t.

There were shift changes, office politics, junk food and gallons of tea and coffee. There was also a lot of laughter – often crazy panicked laughter – loads of swearing (not just my own) endless jokes, fascinating chats and the odd character assassinations of regulars who had let us down one time too many. It was a brilliant time, but it was exhausting and eventually I was so pregnant I ran the risk of giving birth live on air so I knew it was time to go.

When I left producing, I missed the rushing about and the laughs, but I also felt a sense of relief every evening that I didn’t have to make notes while I watched the news in case something blew up and I didn’t have to go to bed at night wondering what I’d come up with the next day. I woke in the morning to birds carolling in the dawn, I rolled out of bed silently, went to the kitchen, flicked on the kettle for a cup of tea – and flicked on my friend the radio, too.

 

Thanks you both for appearing on my blog and good luck with the Love between the Pages tour. 

 

 

I Think I Am Being Sent A Message

Over the past few weeks I have read 3 books; A Place to Remember, True Blue and the Book of Colours, (4 if you include the The Lost Flowers of Alice Hart with its gorgeous cover and flower art between the covers) that have spoken to me about art, painting, creativity and the therapeutic value of creativity. The universe feels like it is sending me a message, to say I have been inspired is an understatement – I cannot stop painting! And I am loving the process.

 

A Place to Remember True BlueThe Book of Colours

 

 

 

A Book I Know Many Have Been Waiting For

clever-guts-diet-recipe-book-9781925640779_lg

The Clever Guts Diet Recipe Book

150 delicious recipes to mend your gut and boost your health and wellbeing

Dr Clare Bailey with nutritionist Joy Skipper

Simon and Schuster Australia

ISBN: 9781925640779

 

Description:

The companion cookbook to the international No. 1 bestselling Clever Guts Diet

Australian and New Zealand edition 

150 delicious recipes to help you nourish your body from the inside out

Your gut is key to your physical and mental wellbeing – home to your microbiome, an army of microbes that influences your weight, mood and immune system. In this companion book to Dr Michael Mosley’s bestselling Clever Guts Diet, Dr Clare Bailey and food and nutrition consultant Joy Skipper offer the definitive toolkit for bringing your gut back to optimum health.

With 150 delicious recipes, ranging from healing broths and fermented foods to enzyme-stimulating salads and meals rich in pre- and probiotics, this book shows you how to put into practice Dr Mosley’s revolutionary two-phase gut repair programme and then to incorporate the core principles into your daily life.

This book is for everyone – for anyone looking to undo the damage done by processed foods and antibiotics, to IBS and food intolerance sufferers, and anyone wanting to cut sugar cravings, boost their mood and immune system, and even lose weight naturally. The Clever Guts Diet Recipe Book is packed with nutritional information, meal planners and all the advice you need to mend your gut and boost your health and wellbeing.

‘The life-changing new plan that’ll make you healthier, happier and slimmer’ Daily Mail

 

My View:

As you are  most likely aware I am a big fan of all things gut health and of this particular series of books and documentaries.  This book is presented in an easy to read language and full of recipes that will not break the bank to make; most ingredients are already in your pantry/fridge/freezer; Sausage and Mediterranean veg tray bake, beef and orange stew with mushrooms, black bean beet burgers, vegetable and paneer curry…slow roasted shoulder of lamb…and healthy nutrient bars and cakes, there is something here for everyone.

 

 

 

 

 

Hero No Knead Crusty Loaf – Poh Bakes 100 Gretas – Poh Ling Yeow

Poh Bakes_CVR

Images and recipes from Poh Bakes 100 Greats by Poh Ling Yeow (Murdoch Books, RRP $39.99) Photography by Alan Benson

 

 

hero no-knead crusty loaf

 

‘Hero’ because it’s how you will feel when you haul this rustic beauty out of the oven. Every time I make this New York Times inspired recipe, I’m amazed at how technically undemanding this is. The main ingredient is time, but a cast-iron pot with a lid (a ceramic or glass ovenproof dish will also work) is also imperative. The resulting loaf feels somehow ancient and substantial. It has a serious crust, open crumb and a robust bite, with flavour that hints towards a sourdough. You will enjoy making and eating this over and over again.

 

No Knead Bread_pg15

Makes 1 LOAF

ingredients

450 g (1 lb/3 cups) plain  (all-purpose) flour + extra
for dusting

1/4 teaspoon instant dried yeast

11/4 teaspoons salt

380–400 ml (13–14 fl oz) water

Polenta (coarse cornmeal) or wheat bran, for dusting

 

method

Combine the flour, yeast and salt in a medium–large mixing bowl. Mix together the ingredients quickly with your hands, then make a well in the centre and pour in the water. Using a circular motion, bring the ingredients together to form a sticky, wet dough.

 

Cover the bowl with plastic wrap, and allow the dough to rest in a warm (if possible) and draught-free spot in the house for a minimum of 12 hours (but 18 is preferable), or until the surface of the dough is dotted with bubbles. (In winter, I’ve found this can be up to 20 hours.) If you tilt the bowl, the bubbles will give the dough a stringy appearance.

 

Flour your work surface well, scrape the dough onto it, sprinkle with a little more flour, then roughly flatten it with your hands. Give it an envelope fold: pull the front and back into the centre, then repeat with the sides. Sprinkle a generous amount of polenta (the size of a dinner plate) in the centre of a clean tea towel. Place the dough on it seam side up, and sprinkle more polenta on top, before loosely folding the sides of the tea towel to cover it completely. Allow the dough to rise for another 2–8 hours (depending on climate) until it doubles in size and does NOT spring back easily when prodded.

 

When you feel that the dough is close to being fully risen, preheat the oven to 210°C (410°F) fan-forced. Place a 25–28 cm (10–11 inch) cast-iron (or glass or ceramic) pot and its lid into the oven at the same time. When ready to bake, remove the pot from the oven—be very careful, as it will be ragingly hot. Uncover the dough, slide your hand under the tea towel and swiftly flip the dough into the pot.

 

Shimmy the dough a bit, so that it sits in the centre, then cover and bake for 30 minutes. Remove the lid and bake for a further 30 minutes or until beautifully brown. It should look on the flat side and make
a crisp, hollow sound as opposed to a dull thud if tapped. Cool for at least 20 minutes on a wire rack before eating. When you cut into it, the crust should be super crunchy, the air bubbles large and the texture a little chewy.

Sisters in Crime 2017 Davitt Award Winners

WOW!!! I am over the moon that a few of my most enjoyable reads won awards – congratulations to all!

Cath Ferla was awarded the Davitt for best debut book for Ghost Girls (Bonnier Publishing Australia)

Ghost Girls

 

Megan Norris

Megan Norris won the Davitt for Non-Fiction for Look What You Made Me Do, Fathers Who Kill  (Bonnier Publishing Australia)

 

The Dry

The Dry (Pan Macmillan) by Melbourne author Jane Harper took out two awards at Sisters in Crime’s 17th Davitt Awards for best crime books by women on Saturday night (26 August) at Melbourne’s Thornbury Theatre. Her debut novel won Davitts for Best Adult Novel and Readers’ Choice, as judged by the 600 members of Sisters in Crime.

 

Check out the full list of winners here:  https://www.sistersincrime.org.au/jane-harpers-the-dry-double-winner-at-sisters-in-crimes-17th-davitt-awards-for-best-crime-books/