My second novel, set in Australia.
Wow, such a lot of you downloaded onto Kindle a free copy of my novel, Bluey’s Cafe, during the five-day promotion. I do hope you enjoy it. Feel free to leave a review on Amazon or email it to me for the website. Thank you! 🙂 Love, Veronika x
My novel, Bluey’s Café, will be FREE to download on Kindle from Oct 8th to 12th!
http://www.amazon.co.uk/Blueys-Caf%C3%A9-Veronika-Sophia-Robinson-ebook/dp/B00H4CVEBG/ref=cm_cr_pr_product_top
Cover illustration by the talented and gorgeous Sara Simon!
My second novel, set in Australia.
Riding the storm
I’m about to start putting together issue 5 of Starflower Living (a monthly online magazine).
The themes for this issue run alongside those of the New Moon in Scorpio: soul mates, sexuality, transformation, empowerment, letting go, old baggage, psychology, secrets, depth of character, compulsions, deep emotional connections, ancestors, debt, inheritance, jealousy, abandonment.
Health issues: sexual organs, organs of elimination, menstrual cycle, sexual infections.
The due date for articles, artwork, adverts and photos is tomorrow, October 4th. Please email your submission to me at: office (at) starflowerpress (dot) com or veronikarobinson (at) hotmail (dot) com
Before submitting, please be familiar with our publication.
http://www.starflowerpress.com/living/index.shtml
Love, Veronika xxx
Don’t ask me why Saturday night is dessert night in our home, rather than say Wednesday or Monday…because I don’t know.
Last night we had one of my favourite desserts: pear and coconut crumble. It’s quick and easy to make, and tastes gorgeous!
I first wrote about this dessert in my novel, Bluey’s Café:
Home alone on Saturday night, instead of crawling into bed or watching late-night TV, Bluey headed to the kitchen. A small hessian sackful of ripe pears were begging for her to take notice of them. She peeled half a dozen, and sliced their tender juicy flesh in half, laying them in a pan with coconut oil and brown sugar. They began simmering. Their buttery and gritty flesh was perfect for a crumble. Coconut cream swirled around the pears, and a sprinkling of ground ginger dusted the top.
Bluey loved cooking with coconut, and always found it lent an erotic edge to her recipes, not to mention that it reminded her of Cole Hadden, a dashing young English businessmen who had taken her to dinner while in Jamaica several years ago. His kisses tasted like coconut with a hint of cinnamon and Caribbean sunshine. She could never look at coconuts in the same way again.
Serves four to six
4-6 large ripe pears
30g coconut oil (or margarine)
50g coconut sugar (or other unrefined sugar) or maple syrup
Juice of half a lemon
500ml coconut cream
Dusting of ground ginger
Crumble:
85g solid coconut oil (or margarine, but coconut is better)
100g coconut sugar (or other unrefined sugar)
2 cups jumbo oats
1/3 cup desiccated coconut
100g 80% dark chocolate, broken into pieces (ginger chocolate is especially good!)
Preheat the oven to 180C. Peel the pears, cut in half and remove the stalks and seeds. Drizzle with lemon juice to stop browning.
Melt coconut oil (or margarine) in a pan, and add the pear halves. Add the sugar, and allow to caramelise.
After about fifteen minutes, add the coconut cream. Place the contents into a casserole dish. It will look like there’s too much liquid, but don’t worry, as it will be absorbed by the crumble.
Make the crumble. I prefer not to use flour in my crumble as I’m gluten free, but if you’d like it, use about 80g flour, and half the amount of oats. Rub the oil or margarine into the oats. Add the sugar and desiccated coconut. Add the pieces of chocolate and mix well. Place the mixture onto the top of the pears. Bake for 45 minutes.
Serve with soya cream or soya ice cream.
Today I’m collating recipes and photos for Veganuary. Have you heard of it yet?
It’s launching this September, and the campaign is kick-starting in January 2015.
The campaign aims to reduce the suffering of animals by inspiring people to ‘try vegan’ every January… Their goal is: to show the wider world how exciting, delicious, vibrant and varied vegan food really is.
Veronika’s pumpkin and chickpea curry
Clea Grady, Marketing Manager for Veganuary, says “Recipes will be a huge and vital part of this website and of our campaign; we want to showcase every type of dish and cuisine there is.”
Veronika’s vegan dandelion tart
She is interested in hearing from bloggers, chefs, cooks and ‘everyday’ vegans to see if they’d be keen to contribute.
Moussaka ingredients
Clea says “It is absolutely up to the contributor as to how many recipes they provide – all will be accredited back, and we will link back to blogs/websites/online profiles and shout your name from the rooftops on social media.”
If you want to contribute to Veganuary, visit www.veganuary.com
or email: clea (at) veganuary (dot) com
Veronika’s carob and walnut cookies
Veronika’s elderberry and apple crumble
Oh my gosh, it’s suddenly come on all dark, grey, damp and chilly here in the north of England.
My feet are cosied up in thick socks, but the goosebumps on my arms make my thoughts turn to lunch: red lentil soup.
My daughter, Eliza, has started taking a thermos to school so she can bring soup for her lunch. What a treat to have something hot and delicious to look forward to in the middle of the day.
There are more than 40 soup recipes in The Mystic Cookfire, so she’s not likely to get bored!
Illustration by Sara Simon, from The Mystic Cookfire
This week she’s enjoyed red lentil and vegetable, leek and potato, and tomato.
Tonight I’ll make some red pepper soup (her favourite) for tomorrow’s lunch.
Thinking ahead, next week’s lunches will include: Bay and Onion, Black Bean, Potato and Corn Chowder, Italian Peasant Soup, and my favourite: Goan Potato.
Illustration by Sara Simon, from The Mystic Cookfire
What I love about soup is that it’s quick and easy to make; and the house always smells amazing while there’s a pot simmering on the stove. It’s also (ever the crafty mother) a great way of slipping in vegetables and fresh herbs that would otherwise be rejected. Amazing how things just ‘vanish’ when you blend a soup!
Tomato soup
What is your favourite soup?
Wishing you a delicious and rather tasty Autumn! Love, Veronika xx
