About Katy Walters

Katy lives on the South coast with her husband and a loving hyper friendly dog who likes to greet and lick everyone on sight. She has a BA Hons (Psych) BA Eng.Lit. MA in Religion and Mysticism and a Hon Dr. Science for research into pain control. She was a psychologist and hypnotherapist before changing direction for full time creative writing, Her main genres are historical romance, crime and science fiction.

Listen to the Chicken, I mean Chef by @KatyWalters07

Mouth-watering pancakes are famous worldwide. I know my family finds them irresistible. They are also so easy to cook, even if you’re a chef who burns everything. The ingredients can be found in any cook’s cupboard. Some have been there for years, so this would be a good time for you to use the flour. Just watch out for mould. Having said that, if you do find the flour is years old, you can find new ingredients in the local supermarket or village. They are crying out to sell their flour and eggs. But usually, they are on tap in your cupboards. They do not really need a special visit to the supermarket or local shop.

Chef

This delicious recipe originated in prehistoric societies worldwide.

The preparation and cooking utensils are easy to obtain and use without any mind-boggling fuss that raises the heartbeat and sends the pulses racing. We don’t want to get doctors and surgeons involved if we can help it.

All you have to do is retrieve the ingredients that are usually hiding in your kitchen cupboard. Then you can easily access a pan and a grid or just switch on your oven.

A pinafore might be a good idea because of the flour. And, if you have today’s fashion of waist-length hair, you can just put your hair up in an elastic band. But, of course, if you are male, then you can just brush it back; having said that, I have seen quite a few males with shoulder length and longer hair. And why not? They look lovely with their beards as well. So it is up to you. I mean, it’s nature’s way of keeping us warm. Not me; I’m female, but I do have hair but not a beard, thank goodness.

 But apart from these little tips, it is so easy to produce a pancake. No fuss or bother. The joy of this recipe is that all you need is flour, eggs, milk, and your favourite cooking oil. I use olive oil unless it is rancid, then I do throw it out. It does damage the taste somewhat. But the joy of this recipe is they can be made just from flour, sugar, oil, and fruits. I think that is a repetition, but better to be safe than sorry. It’s just like leaving the pancake in the oven whilst you take the dog for a five-mile walk. Easily done though. But it does have its advantages, the dog is healthy with the extra exercise. So really it is something to think about.

But I am getting away from the subject. The shape of the pancake is usually round unless you like cutting out patterns in the batter pastry, which is almost impossible; it is runny and only becomes solid after cooking. I find it is off-putting as I have yet been unable to cut patterns in a runny batter. But of course, once the batter is cooked, you will have more joy with cutting patterns in it. It won’t run away, you see.

The pancake can also have differences. Some are fluffy or thin and flat. Again, not much choice, but even then, fluffy ones are flat. They are all a quarter of an inch in depth. To help out here, I have never seen a runny batter with holes cut in it.

Oh, and one more thing, it is exciting to know you can have a potato pancake. I think the French call them pancakes crepes.

But now, for the really exciting tip, you can choose chocolate or cheese. If you have a special taste, you can put the chocolate and the cheese together in just one pancake!! And wait for it; you can then cover the cheese and the chocolate in strawberry jam. As you can imagine, the pancake can be cooked in so many ways with so many ingredients. I even know one friend who uses seaweed and then coats that delicious ingredient in red jelly. Scrumptious.

Happy eating.

The Price of Love Katy Walters

Sands of Seduction

A Lady in Distress

Luscious Mouth-Watering Doughnuts by @KatyWalters07

Doughnuts are always a delicious treat.

doughnuts

The doughnut’s history stems from the cookbook Kuchenmeisterei (Mastery of the Kitchen). This recipe was published in 1485, and Wikipedia explains it was originally a recipe for sugar-free, stuffed, fried dough cakes. However, in the recipe offered here, there is also the addition of sugar and honey or maple syrup.

Dutch settlers brought oykoek (oily cake) to New York. These are very much like the later doughnuts but without the rounded shape.

In England, a recipe for fried dough ‘Nuts’ was published in 1750 entitled How to make Hertfordshire Cakes.

The wife of Baron Thomas Dimsdale also wrote of these famous ‘Nuts’ around 1800. However, the recipe given to the dowager baroness by a friend or acquaintance was entitled ‘dow nuts.’

The first cookbook using the conventional spelling was around 1803.

One of the earliest mentions of ‘doughnut’ was in Washington Irving’s 1809 book A History of New York.

For your information and possibly further interest, this fascinating history was found in Wikipedia – Doughnut Origins.

Happy reading and happy eating.

Luscious Munchy Doughnuts

Preparation Time – 24 minutes

Cook: 12 – 14 mins

Amount. 12

Ingredients:
  • 600 grams plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon of baking soda
  • 200 grams white sugar
  • 1 tablespoon of maple syrup
  • 1 tablespoon of plain milk with a dash of white vinegar
  • 3 eggs
Directions:
  • Mix together dry ingredients. Then mix in the wet ingredients.
  • Place small mounds or sausage shapes of the mixture on a lightly greased baking tin.
  • Bring oven to 200 degrees C (400 degrees F).
  • Bake for approximately 12 minutes.
  • If you wish, use some chocolate icing on the top of the doughnuts.

ENJOY.

The idea for this recipe came from ‘All Recipes.’

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Lady Venetia’s Vow is available for 99¢. Kindle Unlimited members can read this sweet and spicy historical romance free.

Lady Venetia's Vow

Lady Venetia’s Vow offers a fast-paced plot and passionate love. The hero, the gorgeous Captain Thomas Reece, the Marquess of Ghaunt becomes Venetia’s protector, but he would rather be her lover. Venetia unaware of his rising passion for her, thinks only of finding her lost fiancé.

 

No Requiem, a #poem by @KatyWalters07

No Requiem

A Newhaven Fishwife By Alexander Ignatius Roche – oil on canvas, Public Domain

No Requiem

Moonstone mounds of herring,

Quiver,

Torn from the belly

Of the Sea Mother.

Her baldy rolling, groaning,

Bleeds,

Foam fingers clawing,

Plead.

 

The herring girl,

Slits the guts.

Fish eyes pale,

Beseech,

Steel flick of entrails –

Fish eyes flat.

No requiem for them.

 

The stench of fish, her breath.

Beauty weathered.

Bright eyes tired –

Girl’s eyes flat.

 

Her dreams float with

Dead fish in parsley sauce.

No requiem for her.

 

Copyright Kathleen Ayres/Katy Walters.

In the 1800s and early 1900s, 1000s of girls were employed as fish gutters, following the fishing fleet from Shetland to Yarmouth and Lowestoft. These women knitted whenever they had free time and incorporated patterns they saw in other areas. A former herring girl told of the rivalry between knitters and the one-upmanship of using a new pattern that no-one else in the village had.

The Fisher girls traveled to the fishing ports each season.“

The work was long and hard, the girls were into the “farlin” to be gutted and the “guts were taken out with a very sharp gutting knife”. The girls doing the gutting had their fingers wrapped in “clooties” – bandaged cloths to prevent any knife nicks.

Above info. From Wikipedia

Have a lovely week.

Return to Rhonan

1810: The Scottish Highlands. Secret lovers Muriall Mondell and Lord Duncan of Rhonan fight for the lives of evicted tenants. Lord Maximillian, member of the infamous Hell Fire Club preys on young women to take part in rituals. His intent is to conjure a demon – the prize Muriall’s soul. Present day: New York. American psychotherapist Jessica McGregor dreams are haunted by the lovers of two hundred years ago. Jess travels to Scotland in search of them. Drawn by the ruined castle in the grounds, she books into the ghostly Rhonan Manor Hotel. Shocked, she recognizes the owner of the hotel, the brooding Lord Douglas of Rhonan as the dream lover. Deep in the bowels of the ruined castle, a demon gathers strength.

Diary of a Therapist

Dr. Sophie Lampton’s fiance disappears without any trace. He is still missing after a year of extensive searches by the police, family, and friends. Overwhelmed with grief, Sophie succumbs to a social anxiety disorder that threatens her new practice as a psychologist. Her best friend, Dr. Rachael, a sexual psychologist, urges her to seek the help of a renowned professor of psychology, Seth Hunter. Yet the phobia is stopping her from seeking his help. Rachael is determined Sophie should be treated not only for the disorder but for the overwhelming grief. She goes ahead and books an appointment with the professor.
Sophie reluctantly attends a session with Seth, only to break down as a panic attack overwhelms her. Can Seth help her? Can he cut through the paralyzing tentacles of the disorder?

To Love a Cyborg

It is 2065, No-one knows the true identity of Detective Chief Superintendent Ben Tobin or where he came from. His world turns into a nightmare with a spate of shocking homicides and abductions. Determined to solve the sinister notes left with the bodies, he turns to American psychologist Lucy Roberts. Working together they begin a passionate affair that turns into a nightmare.
The clock is ticking, as the crimes take them across the world, and out to the Asteroid Belt.
As Ben races to save the victims, Lucy disappears.
Fast-paced and gritty, this is an electrifying read. A dark thriller that will take you into the night.

A Lady in DistressAn exciting Regency Suspense Romance Theodore Penarth, the Duke of Hampton newly, returned from the Battle of Waterloo wants nothing more than to relax at his hideaway, a Fort on the edge of his estate. But his mother, the Dowager Duchess, has other ideas, one is to secure the family line with an heir and a spare. Without Theodore’s knowledge, she arranges an afternoon tea party on his behalf and invites certain eligible young ladies and their mamas to attend. But she reckoned without the strong will of Lady Annabel Darlington. Much to her parents dismay, Lady Annabel has no intention of marrying now or in the foreseeable future.

The Mouth-Watering Macaron by @KatyWalters07

Macaron

According to some historians, the Macarons first appeared during the Middle Ages. However, it is supposed that Catherine de Medici may have introduced the Maccarone from Italy to France in the 1500’s.

The description has a comical side as they were produced in Venetian monasteries and dubbed ‘priests’ bellybuttons.’ Due in part to the shape of the pastry.

Fully Developed in France

But France is where this delicious sweet fully emerged. First, various versions, names, and spellings were added over the centuries. Then, in different regions of France, they were adopted as a delicious specialty.

In the 1830s, the modern creation of the macarons appeared in France. Two meringues were made and stuck together with a flavoured filling. This was dubbed the macaron Parisien.

In 1862, Laudress, a patisserie company, popularized this scrumptious sweet.

At the start of the 21st century, confectioners began producing macarons with varying fillings and even used savory tastes.

Popularity Spreads

Its popularity has spread worldwide, especially after being shown in the film ‘Marie Antionette,’ where the queen is surrounded by a multitude of various coloured macarons.

During the French Revolution, two Carmelite nuns known as the Macaron Sisters seeking asylum in Nancy survived starvation by baking and selling these mouth-watering morsels.

There is a vast store of fascinating history surrounding this special sweet to be found on Wikipedia.

Recommended reading—Wikipedia.

Green Silk Macaron

Macaron Recipe
  •  6 ounces Icing sugar
  • 4.5 ounces of ground almonds
  • 60 ml of egg whites using 2 medium eggs for two batches
  • 5 ounces of granulated sugar
  • Food colouring of your choice

Filling:

  • 4 ounces of double cream
  • 12.5 grams of butter
  • 37 grams of jam to your taste
  • Piping bag with a large round nozzle

PROCEDURE

Step 1. Pulse the almonds and icing sugar into your processor bowl. Do this seven times.

Add the first batch of eggs to the mixture and mix to a thick paste.

Step 2. Pour the second lot of egg whites into a heatproof bowl. Pour 25 ml of water and granulated sugar into a small saucepan and bring to a boil. At this point, use a sugar thermometer and heat it to 110C. Start to beat the eggs at high speed.

Step 3. When the syrup reaches 118C, pour it gently down the side of the mixer bowl. Then whisk meringue ingredients to high peaks. Finally, add the colouring to your taste and satisfaction.

At this point, prepare your baking sheets with parchment paper ready for the meringue mixture.

Step 4. Gently fold the almond mixture and the meringue together until it is thick. The mixture should easily fall from your spatula.

Now place the mixture into your piping bag. Pipe rounds of approximately 2.5 cm in diameter onto the prepared sheets.

Leave to rest until the meringues develop a skin. Preferably overnight.

Heat oven to 170C/150C or gas oven 3-4.

Bake macarons for 14 minutes.

Allow the macarons to cool before peeling them from the paper.

For the filling, mix butter and cream together. Then place this on top of one macaron and then stuck to the other macaron.

Bon Appetit.

Sainsbury’s Good Food Team inspired this recipe.

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Look for these books by Katy Walters – Click the covers to be taking to the Kindle Store

Katy Walters

Katy Walters

Katy Walters