Author Recipes, Book Lovers Info, Interviews, Writers & Authors Advice

Recipes from : The Ice Cream Parlour

Thanks for inviting me back on your blog, Taryn!

We’re both avid foodies and so in the spirit of my brand new book, THE ICE CREAM PARLOUR, I thought I’d share three variations of no-churn (ie. no need for a machine!) ice cream recipes today. These couldn’t be easier to prepare and involve few ingredients, whilst being BIG on taste.

They also celebrate the essence of taste sensation in my latest romcom (with its quintessential magical realism twist). The Ice Cream Parlour is set between Bath, UK and Italy… with not a vanilla gelato in sight.
But plenty of Quadruple Chocolate Bangs, University Challenges, Pear with Lavender and Clotted Creams, and Talk To The Hands!
Anyway, here we go… and I hope you’ll enjoy:

Lemon Curd Ice Cream
300ml condensed milk
400ml full fat sour cream
1 small lemon (sliced thinly, seeds taken out)

Method:
1: Put all of the ingredients in a blender and use the highest speed for about half a minute (or until everything looks well combined).
2: Pour the mixture into a freezable container. Freeze overnight. Eat the next day!

Coffee Cloud Ice Cream
400g tin of condensed milk
140ml double cream
1 teaspoon espresso powder

Method:
1: Combine the condensed milk and espresso powder.
2: In a separate bowl, whip the cream until it makes stiff peaks.
3: Gently fold the cream into the coffee mix and whisk until it thickens, then pour into a freezable container. Freeze overnight. Eat the next day!

Fruit Jam (of your choice!) Ice Cream
Jam ice cream? You heard right. Just think of the endless flavour possibilities…
600ml double cream

400g tin of condensed milk

1 tablespoon vanilla extract

300g jam of your choice

fruit garnish to serve (optional)

Method:
1: Put the double cream in a large bowl and whisk until fluffy. Then add the condensed milk and vanilla extract. Beat for three minutes until everything is well mixed.
2: Pour in a freezable container. Once you have done this, add dollops of jam to the creamy mixture. Now use a fork or skewer to marble the jam into the cream to create a beautiful ripple effect. Cover and freeze overnight. Eat the next day!

Blurb to The Ice Cream Parlour
Giovanna Tonioli is a successful stockbroker with a famous sports star boyfriend, but things aren’t as sweet as they seem. When life in the city of Bath goes from Vanilla to Rocky Road, she takes herself off to Italy for an ‘Eat Pray Love’ style tour of all things gelateria. What she doesn’t expect to find on her travels is one smooth, hot dollop of temptation that she just can’t shake.
How will her spiteful twin sister react when Giovanna returns to open a rival ice cream parlour? Will Natalia get her just desserts? Or will things become even stickier? All’s fair in love, war and ice cream. Isn’t it?

The Ice Cream Parlour is a mouthwatering tale of fate, family, love and jealousy – with a delectable drizzle of alchemy besides.

The Ice Cream Parlour is available to purchase via this universal Amazon link which will take you straight to the Amazon page for your country of residence: mybook.to/theicecreamparlour

You can also follow Isabella May on social media:

http://www.isabellamayauthor.com

Twitter – @IsabellaMayBks
Facebook – https://www.facebook.com/IsabellaMayAuthor/
Instagram – @isabella_may_author

Author Recipes, Book Lovers Info

Breakfast Bowl with Perfect Imperfections

Want to join me for this amazing breakfast bowl?

Well here is the recipe for you to make your own and share your pics with me.

Ingredients

Plain yogurt

Meusli

Peanut butter

Coconut

Strawberries

Blueberries

Raspberries

Drizzle of wild blossom honey

Almonds

Cashew nuts

Method

1. Place the yogurt at the base of your bowl

2. Add in the rest of your ingredients to your desired taste and quantity

3. Sit back and enjoy

Remember Sharing is caring so please feel free to share this article with friends and family

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Love,

Taryn Leigh

taryn

Taryn Leigh is the Author of Perfect Imperfections, which is currently available from Amazon, Waterstones, Barnes&Noble, Exclusive Books and where all good books are sold.

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Author Recipes, Book Lovers Info

Chocolate Cupcake Recipe – Baking with me & Perfect Imperfections

For those who have read my book and follow me on social media, it’s no secret I LOVE to bake!

If you have read my book Perfect Imperfections you will see I mention many delectable foodie items in the novel, one being chocolate. Recently I baked my family some chocolate cupcakes, and ever since, everyone has been asking me for the recipe.

I have already shared the main Character Sarah’s real hot chocolate recipe with you, and now I will share my chocolate cupcakes too.

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Ingredients:

For the cake

1 & 3/4 cups cake flour

1 cup cocoa powder

1 & 2/3 cups sugar

2tsp baking soda

1tsp baking powder

2 large eggs

1 cup milk

3/4 cup canola oil

1tsp vanilla essence

1 cup boiling water

15 cupcake holder cases

For the chocolate icing

3 & 1/2 cups icing sugar

1 cup cocoa powder

1 cup unsalted butter, softened

3/4 cup milk

Method:

For the cake:

Preheat the oven to 180 degrees celsius (350 degrees F)

Line a cupcake baking tin with cupcake casings

In a large bowl stir together the flour, cocoa powder, sugar, baking soda, baking powder until well combined

Mix in the eggs, milk, oil and vanilla until throughly combined

Carefully mix in the boiling water until the consistency is even. The batter will be thin, this is exactly how it should be.

Pour the batter into the cupcake tin and bake for 20 – 30 minutes, or until a knife or toothpick inserted comes out clean.

Allow the cupcakes to cool before icing

For the icing:

In a bowl. stir together the icing sugar and cocoa powder until well combined. Set aside

Using an electric mixer, whip together the softened butter on a medium speed until creamy (about 2 minutes).

Turn the mixer down to a lower speed and slowly spoon in the icing sugar/cocoa mixture until all is complete (it will resemble coarse sand).

Slowly pour in the milk, a little at a time, until the desired consistency is reached (you might not use all the milk, or you may need more).

Whip for another 2 minutes until light and fluffy and then ice your cooled cupcakes.

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Happy eating everyone and be sure to send me your pictures!

Remember Sharing is caring so please feel free to share this article with friends and family

Like my Page on Facebook

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Connect with me on my Website www.tarynleighauthor.com

Love,

Taryn Leigh

Taryn Leigh is the Author of Perfect Imperfections, which is currently available from AmazonWaterstonesBarnes&NobleExclusive Books and where all good books are sold.

Author Recipes

Recipes from The Cocktail Bar 

Thank you SO much, Taryn for inviting me onto your lovely blog again!

One of the most fascinating aspects of creating a novel about a very different kind of cocktail bar was the research that went into it. River Jackson, the protagonist of the story, was hell-bent on offering up the exotic and the unconventional; to be portrayed as anything but the stereotypical bar on the high street churning out Sex on The Beach and Mojitos.

Tasty as both are…

Today I am going to share with you three recipes (they are short and super quick to make!) for some of the more unusual cocktails which appear in the book:

The Frisky Bison

7 mint leaves
2 shots of Vodka
1 shot of apple schnapps
1 shot of fresh apple juice
½ shot freshly squeezed lime juice
¼ shot sugar syrup


Gently muddle the mint in the base of your shaker, add the rest of the ingredients and shake with ice then strain the contents into a chilled glass – ideally a Martini glass.


The following two recipes were contributions from competition winners for the online party event for my debut novel.  I think you’ll agree, both of these very Somerset creations sound delicious!

Tor In The Mist (created by Vanessa Couchman)

Somerset Apple Brandy
Somerset Apple Juice
Mint sprigs arranged to look like trees
1 pellet of dry ice (frozen CO2) to make it fog


One of the most dazzling creations in River Jackson’s bar, no visit to Glastonbury is complete until you have sampled a Tor in the Mist. This liquid sensation is guaranteed to take Instagram, and the Glastonbury Festival foodie stands by storm, in the year that is 2018.


*Dry ice should never be handled directly, but picked up with tongs!*
The pellet drops to the bottom of the glass and dissolves before the drinker can get to it (unless they are a very fast drinker…).

Avalon Amber (created by Ailsa Abraham)

Somerset Apple Juice
Gingerbread Spice Cordial


This non-alcoholic cocktail (the only tee-total brew to be found in The Cocktail Bar), is a simple yet complex concoction comprising of locally grown Somerset apples, with a tot of gingerbread spice cordial for that wickedly subtle hint of spells!

It tastes sublime and is best supped on a cold winter’s afternoon in front of a roaring log fire, preferably accompanied by a book about ley lines or crystals or shamanism.


Thanks so much to Isabella May for these amazing recipes from her latest book The Cocktail Bar. 

Please do share with us when you try these out, and see below for more information on The Cocktail Bar 

Blurb for The Cocktail Bar:

Rock star, River Jackson, is back in his hometown of Glastonbury to open a cocktail bar… and the locals aren’t impressed.

Seductive Georgina is proving too hot to handle; band mate, Angelic Alice, is messing with his heart and his head; his mum is a hippie-dippy liability; his school friends have resorted to violence – oh, and his band manager, Lennie, AND the media are on his trail.

But River is armed with a magical Mexican elixir which will change the lives of the Three Chosen Ones. Once the Mexican wave of joy takes a hold of the town, he’s glad he didn’t lose his proverbial bottle.

Pity he hasn’t taken better care of the real one…

https://t.co/1YJKDT8quf – Universal Amazon link to buy The Cocktail Bar

download

Author Bio:

Isabella May lives in (mostly) sunny Andalucia, Spain with her husband, daughter and son, creatively inspired by the sea and the mountains. When she isn’t having her cake and eating it, sampling a new cocktail on the beach, or ferrying her children to and from after school activities, she can usually be found writing.

As a co-founder and a former contributing writer for the popular online women’s magazine, The Glass House Girls – www.theglasshousegirls.com – she has also been lucky enough to subject the digital world to her other favourite pastimes, travel, the Law of Attraction, and Prince (The Purple One).

She has recently become a Book Fairy, and is having lots of fun with her imaginative ‘drops’!

The Cocktail Bar is her second novel, following on from the hit sensation, Oh! What a Pavlova, published in 2017. Her third novel is currently being polished up and involves copious amounts of churros con chocolate: watch this space…


Remember Sharing is caring so please feel free to share this article with friends and family

Like my Page on Facebook

Follow me on Twitter

Connect with me on my Website www.tarynleighauthor.com

Love,

Taryn Leigh

Taryn Leigh is the Author of Perfect Imperfections, which is currently available from AmazonWaterstonesBarnes&Noble, Exclusive Books and where all good books are sold.

Author Recipes

RECIPE: Oh! What a Pavlova

I love Pavlova. 

Strawberry Pavlova to be more precise. 
Recently I had the privilege of reading and reviewing the amazing book Oh! What a Pavlova by Isabella May (read my review here)  and it inspired me to share my Pavlova recipe with you. 

So use my recipe and make it your own. The variations are endless. You can add strawberries or kiwi fruit or chocolate with nuts and pears. 
Here is my easy to make, never fail Strawberry Pavlova recipe. 

Ingredients

4 egg whites 

250g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

1 tsp vanilla extract


For the topping

250ml cream

500g fresh strawberries


Optional

2 tbsp icing sugar

Method

  1. Heat oven to 150C/130C fan. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
  2. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
  3. When the meringue is cool, chop the strawberries. Cover in 1 tbsp icing sugar (optional). Let it stand to sweeten. Whip the cream and spread it over the meringue. Put the strawberries on top of on the cream and dust with the remaining icing sugar if desired

I hope you enjoy as much as I do!

Remember Sharing is caring so please feel free to share this article with friends and family

Like my Page on Facebook

Follow me on Twitter

Connect with me on my Website www.tarynleighauthor.com

Love,

Taryn Leigh

Taryn Leigh is the Author of Perfect Imperfections, which is currently available from AmazonWaterstonesBarnes&Noble, Exclusive Books and where all good books are sold.