Welcome to the blog home of contemporary romance author Barbara DeLeo where we talk about everything to do with life love and romance novels!
Welcome to everyone visiting for the Just Romance Me Blog Hop!
I know it’s probably cold where you are, but Downunder we’re in the middle of summer and sweltering our patooties off!
Christmas and New Year in summer can be quite a different experience and that’s just what I’ve captured in my latest book, “Last Chance Proposal.” Here’s the blurb:
A wife he needs. The woman he desires.
Cy Hathaway needs a wife, fast, to win custody of his son, Jonty. He returns home to discover the childhood sweetheart he once left behind has become a vibrant, beautiful woman. Even though wanting to sweep her off her feet wasn't part of the plan…
For Ellie, Cy's sudden reappearance awakens a flood of memories—and resentments for the way he’d abandoned her all those years ago. But she has a life now, a career. She can't simply drop everything and get hitched, even if the sight of him still makes her heart race.
But after Ellie meets his little boy, she can't refuse. Certain she has a grip on her old feelings for Cy, she agrees to marry her first love until he gains custody. But when did helping out a friend become something with the capacity to hijack her heart?
only US $2.99 at these online stores
Leave a comment telling me which HOT place you’d like to be in right now and be in to win a copy of any book from my backlist, and don’t forget to click on the banner above to visit more great romance authors!
Welcome to the HUNGRY HEARTS HOLIDAY HOP! We are so excited to CELEBRATE the New Year with mouthwatering dip, appetizer, and drink recipes and delicious EXCERPTS from today’s hottest food-loving ROMANCE writers! Hop around each author’s site for a new recipe, and fill out the Rafflecopter form to enter our GIVEAWAY: a $ Amazon, Barnes & Noble, or Book Depository GIFT CARD!
In addition to the HUNGRY HEARTS HOLIDAY HOP giveaway, Amanda Usen will be featuring Hungry Hearts authors on Writer.Chef.Romantic this week and gifting their books to lucky winners. Stay tuned to get in on the fun! If you’d like to party in real time, please join our Facebook Party December 26th - January 1st.
I’m lucky in a whole lot of different ways when it comes to food and drinks. Not only am I REALLY good at eating and drinking (heh!) I was also cunning enough to nab a winemaker for a husband and to marry into the Greek culture.
One thing I absolutely LOVE about the Greek and Cypriot cultures is the tradition of mezzethes. This is a meal made up of a whole lot of different dishes. When you go to a mezze restaurant you might have a little bowl of grilled octopus, and then a tangy yoghurt dip, followed by pickled caper leaves and then home cured olives. I love the surprise of it, and the fact that you can try so many different tastes in one meal.
One of my favourite parts of a mezzo are the little pastries, and spanakopitakia (little spinach and cheese pies) are at the top of my list. I make spanakopitakia or the larger spanakopita at least once a fortnight. Kids LOVE them. Don’t be scared by the long process, it really is easy.
This recipe is for the smaller version and goes so well with New Years drinks.
2 lbs spinach, washed and drained
1 bunch scallion, white and green parts, thinly sliced
1 cup onion, finely chopped
1/3 cup finely chopped fresh dill
salt & freshly ground black pepper
1/2 lb feta cheese, crumbled
2 eggs, lightly beaten
1 lb phyllo pastry sheet
Olive oil spray
- Preheat the oven to 180°c/ 350°F.
- Wash and finely chop the spinach then steam or microwave until it has just wilted. Let it cool and then squeeze out any excess liquid and put in a bowl.
- Gently fry the scallions and onions, along with the dill, salt and pepper then add to the spinach in the bowl.
- Stir the feta and beaten eggs into the cooled spinach mixture.
- Put baking/parchment paper on an oven tray
- Unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle.
- Using a sharp knife, cut the phyllo into 3 by 11 inch strips, and recover with the towel.
- Spray the length of the strip with olive oil
- Place a small spoonful of spinach filling 1 inch from the end of the pastry and fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
- Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
- Spray the triangle with oil, then bake for 20 to 25 minutes, or until golden and crisp.
I hope you enjoy a fantastic New Year for 2014. .
Welcome to the HUNGRY HEARTS HOLIDAY HOP! We are so excited to CELEBRATE the holiday season with mouthwatering cookie recipes and delicious EXCERPTS from today’s hottest food-loving ROMANCE writers! Hop around and fill out the Rafflecopter form on each author’s site to enter our GIVEAWAYS: a spectacular mix of Harry & David Truffles, books, gifts cards, and Hungry Hearts author swag! Lots of awesome prizes to win!
In addition to the HUNGRY HEARTS HOLIDAY HOP prizes, Amanda Usen will be featuring Hungry Hearts authors on her site and giving their books away to lucky winners. Visit Writer.Chef.Romantic to get in on the fun!
When the holiday season arrives, our hearts fill with CHEER. Life is a gift, isn’t it? Hop with us for the chance to win, and share your holiday JOY while we share our favorite COOKIE recipes with you!
Salted Caramel Cranberry Crunch
Last year one of my nine year old twin boys decided he wanted to bake something for Christmas. I’m still not sure where he found this recipe but OMG it is SO good!! Not only does it look all festive and Christmasy with its red and green cranberry and pistachio topping but has the most beautiful blend of caramel, a little salt and a lot of crunch. I do hope you give it a try this holiday season!
100g (3 and 1/2 ozs) plain salted crackers such as Saltine/Salada
225g (8ozs) butter
¾ cup brown sugar
200g (7 ounces) dark chocolate, roughly chopped
½ cup pistachios, roughly chopped
½ cup dried cranberries, roughly chopped
Preheat the oven to 190C/375F.
Line a 22cm x 33cm shallow baking tray with baking paper.
Place the crackers in the base of the tray without overlapping, so they cover the base, breaking them to fit if required.
Melt the butter and sugar in a saucepan over a medium heat, stirring well until it boils and is combined. Remove from the heat and pour immediately over the crackers,
spreading it evenly over the top. Place in the oven for 8-10 minutes or until bubbling all over and the caramel is starting to darken.
Remove from the heat and sprinkle over the chocolate, then return to the oven for a further minute until the chocolate has just melted enough to spread. Using a
spatula or palette knife, spread the chocolate evenly so it is smooth on the surface.
Sprinkle over the pistachios and cranberries and leave until the chocolate is set before cutting into pieces. Store the crackers in an airtight container for up to 1
Dried apricots and roasted hazelnuts
Crystallized ginger and roasted walnuts
Dried papaya or mango and roasted macadamia nuts