Down & Dirty in the kitchen with Maia Dylan #DownandDirty #D&D @romancerebels69 @Maiadylanauthor

Today we have fellow Down & Dirty anthology author, Maia Dylan, here to share one of her favorite recipes as well as her story, Scout’s Honor!

 

 

 

His rig. His job. His Honor.

 

Blurb:

As the manager of an oil rig in the Gulf of Mexico, the safety of the men under his control was the most important thing to Cooper. That was until Dr. Honor Jennings stepped from a helicopter and proceeded to show him that playing it safe wasn’t always the best way forward.

When Honor arrived onboard the rig, she was fully prepared to uncover the safety breaches an anonymous source had advised her were taking place. She was completely unprepared for her reaction to the rig manager. The cold-blooded murder she witnessed came as a downright shock!

Can Cooper keep Honor safe with a murderer on the loose and a storm keeping them isolated from the mainland, or will the risk prove too much and cost them everything?

 

Purchase Links:

Amazon: https://www.amazon.com/dp/B07B3X69KL/

iBooks: https://itunes.apple.com/us/book/down-dirty/id1331942239

Nook: https://www.barnesandnoble.com/w/1127784443

Kobo: https://www.kobo.com/us/en/ebook/down-dirty-10

Recipe Intro

THE LAZY SUNDAY AFTERNOON LAMINGTON

Now, the lamington is a kiwi icon.  An afternoon tea delight that reminds me of lazy Sunday afternoons spent with my family, making these for school lunches, but taste testing a few for quality assurance purposes only — honest!  My Aussie authors in this fabulous boxset might contest and argue that the humble lamington is theirs but trust me… this is all Kiwi!

Recipe:

INGREDIENTS

Sponge Cake

½ cup self-raising flour

½ cup plain flour

½ cup wheaten cornflour

6 extra large eggs, at room temperature

1 cup raw caster sugar or just plain caster sugar

1 Tbsp boiling water

15g butter

4 cups shredded coconut (for rolling pieces in)

 

Icing:

100g dark chocolate

¾ cup water

2 cups icing sugar, sifted

1 cup cocoa, sifted

½ cup milk

 

METHOD:

 

  1. Preheat oven to 190°C conventional or 170°C fan forced. Grease a 30cm x 29cm lamington tin. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
  2. Sponge cake Sift the combined flours three times into a bowl. Using an electric beater whisk eggs in a large clean, dry bowl until thick and pale. Gradually add raw caster sugar or caster sugar, 1 tablespoon at a time, whisking well after each addition until mixture is thick and sugar dissolves.
  3. Sift the combined flours over the egg mixture. Combine butter and boiling water and pour down the side of the bowl. Use a spatula to gently fold in until just combined.

Pour mixture into the prepared tin. Bake for 20 -25 minutes or until a skewer inserted into the centre comes out clean. Turn cake onto a wire rack to cool. Place in an airtight container. Cake is best made the day before cutting.

  1. To make lamingtons Cut sponge cake into 18 pieces. Put coconut into a wide bowl. Make icing by combining chocolate and water in a heatproof bowl over a saucepan of simmering water. Stir until chocolate has melted and mixture is smooth. Remove from heat.
  2. Sift icing sugar and cocoa over chocolate mixture, stir until smooth. Add milk and mix until well combined. Work quickly as chocolate sauce will thicken on cooling.
  3. Using a large fork, dip sponge cake pieces into chocolate mixture, drain slightly then roll in coconut. Leave to set on a tray.

 

 

Author Bio:

I write the kind of books that I love to read. Love stories between strong men and their independent soulmates. Usually, their path to Happily Ever After is a bumpy one, but there is always a Happy Ever After.

In the world’s I create there is someone (or two, or three) for everyone! Love comes in many forms and I believe it is all beautiful and should be celebrated!

I live, love and write in New Zealand, married to my husband of twelve years with two beautiful children.

Author Social Media links:

WEBSITE  I  FACEBOOK  I  TWITTER  I  INSTAGRAM

NEWSLETTER

 

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