Read Death in Room 7 (Pine Lake Inn Cozy Mystery Book 1) Online
Authors: K.J. Emrick
Death in Room 7 (Pine Lake Inn Cozy Mystery Book 1) (16 page)
Pea, Feta and Mint Salad
TOTAL TIME:
15 min
Prep: 10 min
Cook: 5 min
YIELD:
4 servings
LEVEL:
Easy
INGREDIENTS
- 7 ounces fresh shelled peas
- Water, as needed
- 3 tablespoons olive oil
- 1 onion, finely diced
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- Sea salt and freshly cracked black pepper
- 1 1/4 ounces shelled pistachio nuts, coarsely chopped
- 1 large handful fresh mint leaves
- 1 3/4 ounces snow pea leaves or baby English spinach
- 2 3/4 ounces Feta cheese, crumbled
DIRECTIONS
In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.
Three Cheese Macaroni
This is a very special and rich macaroni made with three kinds of cheese. The shape of the baking pan will affect the outcome. If you like lots of 'crunchy stuff,' use a long, shallow pan. A deeper, narrower pan will yield more of the soft 'insides.'
TOTAL TIME:
1hr 20min
Prep: 10 min
Cook: 1hr 10min
YIELD:
4 servings
LEVEL:
Easy
INGREDIENTS
- 1kg macaroni
- 300g grated Swiss cheese
- 300g grated mozzarella cheese
- 300g grated Cheddar cheese
- 1/2 cup (125ml) milk
- Salt to taste
- 1/8 teaspoon onion powder
- 1 pinch garlic powder
- 1/4 teaspoon dried parsley
- 3 tablespoons margarine
DIRECTIONS
Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder and parsley. Spoon into prepared dish and dot with margarine.
Bake in preheated oven 50 to 60 minutes or until top is crunchy.
Raspberry Tart
TOTAL TIME:
1hr 35 min
Prep: 15 min
Cook: 1hr 10min
YIELD:
10 servings
LEVEL:
Easy
INGREDIENTS
- 1 cup/250 ml milk
- 1/2 vanilla bean, halved lengthwise and seeds scraped
- 3 egg yolks
- 1/4 cup/55 g sugar
- 2 tablespoons flour
- 1 tablespoon framboise (raspberry liqueur)
- 1/4 cup/60 ml heavy cream
- 1 pound/450 g fresh raspberries
1 (9-inch/23 cm) prepared baked cookie crust
DIRECTIONS
Put the milk in a saucepan. Split the vanilla bean, scraping the seeds into the milk, then drop in the pot. Heat to a simmer, remove from heat, cover, and set to infuse 10 minutes.
In bowl using an electric mixer, beat the yolks with the sugar until pale. Beat in the flour. Pull the vanilla bean from the milk and whisk the milk gradually into the egg mixture. Pour back into the saucepan, bring to a boil, and cook 1 minute. Remove from the heat and stir in the framboise. Strain into a bowl, cover with plastic wrap, and set aside to cool. When chilled, whip the cream and gently fold it in.
Spread the pastry cream evenly in the base of the prepared cookie crust. Arrange the berries neatly over top.
Lamingtons with Jam and Vanilla Cream and Chocolate Icing
TOTAL TIME:
3hrs 30min
Prep: 3hrs 30min
Cook: 40 min
YIELD:
15 servings
LEVEL:
Capable cook
EQUIPMENT
20 x 30cm slice pan, piping bag, and 1cm star nozzle
INGREDIENTS
- 250g butter
- 215g (1 cup) caster sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 300g (2 cups) self-raising flour
- 125ml (1/2 cup) milk
- 170g (2 cups) desiccated coconut
- 300ml thickened cream
- 1/2 teaspoon vanilla bean paste
- 245g (3/4 cup) strawberry jam
CHOCOLATE COATING
- 450g (3 cups) icing sugar mixture
- 2 tablespoons dark Dutch cocoa
- 30g butter, chopped
- 185ml (3/4 cup) water, boiling
DIRECTIONS
Step 1 - Preheat oven to 180C/160C fan forced. Line base and sides of a 20 x 30cm slice pan with baking paper. Use electric beaters to beat butter and sugar in a bowl until pale and creamy. Beat in eggs well, 1 at a time.
Step 2 - Beat in extract. Fold in flour and milk until well combined. Pour into prepared pan. Smooth. Bake for 35-40 minutes or until a skewer comes out clean. Cool in pan for 10 minutes. Transfer to a wire rack to cool.
Step 3 - Trim cake edges. Cut into 15 squares. Set a wire rack over a tray. Place coconut on a plate. For coating, place icing sugar, cocoa and butter in a heatproof bowl. Pour over boiling water. Stir until melted and combined.
Step 4 - Place a cake square in choc coating. Use 2 forks to turn to coat. Remove and allow excess coating to drain off. Roll in coconut to coat. Place on wire rack for 30 minutes to set. Repeat with remaining cake squares, cocoa mixture and coconut.
Step 5 - Use electric beaters with a whisk attachment to whisk cream and vanilla bean paste in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1cm star nozzle. Use a serrated knife to cut the lamingtons horizontally (see Tip 6, page 106).
Step 6 - Spread 2 tsp of jam on 1 cut side of lamington. Pipe cream on top. Top with remaining lamington half. Place carefully on a tray. Repeat with remaining lamingtons, jam and cream. Place tray in the fridge for 30 minutes, to set the cream.
Strike a light – An exclamation of surprise or frustration.
Back of Bourke - a very long way away.
In a Jiff - in a minute, very soon.
Vaca - pronounced vay-kay - vacation, holiday.
Stellar - outstanding.
Senior Sergeant - ranking officer in the Australian police force.
Roos – Kangaroos
Keen - very interested/interesting.
Real Crank - a crazy person.
Favs – favourites.
A few clicks - a few kilometres(miles).
Mobile phone - cell phone.
Strewth - exclamation, mild oath.
Nipper – child.
Right as rain - satisfactory, comfortable, well.
Bonza - most excellent, cool, great etc.
Spiffy - great, excellent.
Fair dinkum - true, genuine.
Dipstick - a loser, idiot.
Fossick - search, rummage.
Good oil - useful information, a good idea, the truth.
Old biddy - old woman.
Bloke – man.
Noggin – head.
Too right – definitely.
Got crook - was ill.
A goner - person or thing that is dead, lost, or past recovery or rescue.
Drongo – idiot.
Down in the dumps - sad, unhappy.
Pav - Pavlova - a dessert consisting of a meringue base or shell filled with whipped cream and fruit.
The Sarge - nickname for Sergeant.
Brekkie – breakfast.
Spit the Dummy - a sudden display of anger or frustration; to lose one's temper.
Give you a ring - Call on the telephone.
Back of beyond - a remote place.
Delish – delicious.
Deadset - true, the truth.
Fella – man.
Pull the wool over someone's eyes - to deceive someone.
Bugger - used as a term of abuse, especially for a man or used to express annoyance or anger.
Bunyip - the bunyip, or kianpraty, is a large mythical creature from Aboriginal mythology, said to lurk in swamps, billabongs, creeks, riverbeds, and waterholes.
Drop bear - a dropbear or drop bear is a fictitious Australian marsupial.
To string along - to keep someone waiting or in a state of uncertainty.
Bonkers - crazy.
Sheila – a woman.
Ratbag - trouble maker or someone causing havoc.
Bugger off - go away, leave a person alone.
Bludger - an idle or lazy person.
Donkey Track - very rough, unpaved road.
Chuck a wobbly - To overreact to something.
Flat out like a lizard drinking - Very busy.
Give it a burl - Give something a go. To have a try at something.
Give them the flick - To break up with somebody.
Had a gutful - Fed up, had enough.
Have tickets on oneself - To have a high opinion of oneself.
Mad as a cut snake - Furious.
She’ll be right - It will all be okay.
Strongly influenced by authors like James Patterson, Dick Francis, and Nora Roberts, Kathrine Emrick is an up and coming talent in the writing world. She is a Kindle author/publisher and brings a variety of experiences and observations to her writing.
Based in Australia, Kathrine has wanted to be an author for the majority of her life and can always be found jotting down daily notes in a journal. Like many authors, she loves to be surrounded by books and is a voracious reader.
In her spare time, she enjoys spending time with her family and volunteering at the local library.
Her goal is to become a bestselling author, regularly producing noteworthy content and engaging in a community of readers and writers.
To find out more please visit the Kathrine's website at
kathrineemrick.com
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