Welcome to the secret Members Page. Here is where I will post special extras just for you!
(Things come and go, so remember to check back regularly!)
Available Now!: The Mystery of the Latheborne Diamonds
Exclusively for members of my Reader Group
Have you claimed your free copy of Murder Most Pumpkin?
February 2022 Personal Update
Hello from South West England. It's bright and breezy here, how's the weather where you are? (How very British of me to start with a comment on the weather, and with a cup of tea at my side too, lol).
I'm very pleased to feel like I'm reconnecting with you all through this page as I was struggling so badly with my email service (mailchimp) and nothing would send, but hopefully you are all seeing this now.
I feel like I spend more time connecting with readers on tiktok than anywhere these days (@mysteryauthor), especially as facebook groups seem to be dying in their droves. I suppose the advantage is that we can all pivot as needed, but it takes time to build connections and it's sad to see the facebook ones go by the wayside. Are you a Booktok fan like me?
This month I'm starting a new series which I'm very excited to tell you all about when it's firmed up a little, but I haven't forgotten Morgana. After all, Morwenna is planning to get married soon and we all know that that wedding won't go to plan!
Do let me know your news, I love to hear back from you guys in my special reader group, and appreciate you all! Spring is springing and it's a great time for photos, if you have any special spring related ones then send them my way, I'm always looking for pretty pictures to share. Plus, let's not forget it's valentines day this month, so keep a look out for a bonus romance coming your way!
Stella
I'm very pleased to feel like I'm reconnecting with you all through this page as I was struggling so badly with my email service (mailchimp) and nothing would send, but hopefully you are all seeing this now.
I feel like I spend more time connecting with readers on tiktok than anywhere these days (@mysteryauthor), especially as facebook groups seem to be dying in their droves. I suppose the advantage is that we can all pivot as needed, but it takes time to build connections and it's sad to see the facebook ones go by the wayside. Are you a Booktok fan like me?
This month I'm starting a new series which I'm very excited to tell you all about when it's firmed up a little, but I haven't forgotten Morgana. After all, Morwenna is planning to get married soon and we all know that that wedding won't go to plan!
Do let me know your news, I love to hear back from you guys in my special reader group, and appreciate you all! Spring is springing and it's a great time for photos, if you have any special spring related ones then send them my way, I'm always looking for pretty pictures to share. Plus, let's not forget it's valentines day this month, so keep a look out for a bonus romance coming your way!
Stella
Murder at the Mansion Crossword Competition!
As Morgana loves crosswords, I have created one just for you. The solution to the clues can all be found in the book. Send me your completed crosswords and each month I will pick one entry who will receive a signed paperback. I'm happy to post to anywhere in the world but you must be willing to share your address with me if you win.
Competition! Design a logo for Pixie's Place
Another competition! This one is for the more artistic among you. Design a logo for Pixie's Place (you'll see in the books that it's described as a Cornish Pixie with it's hand in a jam jar. Winning entries will be displayed here, but you retain copyright. Winner receives a signed paperback of your choice from the Cornish Witch Mystery Series.
|
|
Pumpkin Chutney Recipe
Have you read Murder Most Pumpkin? In the book Morgana scoops out the inners of a pumpkin to make a pumpkin head (a Jack o'Lantern). But what did she do with the insides, did she waste it? Of course not. She made pumpkin chutney (with plenty of other ingredients abundant during the season). Here is her recipe:
1.5 KG Pumpkin Flesh, chopped
1.5 KG Apples, peeled, cored and chopped
1 KG Onions, peeled and diced
1 KG Granulated Sugar
1 Litre Distilled White Vinegar
500g Raisins
8 Garlic Cloves, peeled and crushed
1 Tbsp each of Mustard Seeds, Coriander Seeds, Ground Cloves, Ground Cinnamon, Turmeric, Ground Ginger
1/2 Tbsp Chilli Flakes
(Makes about 15 jars)
1. Put all the ingredients in a large preserving pan, mix to combine and slowly bring to a simmer, stirring occasionally.
2. Simmer for 3-4 hours until the chutney has reduced in volume and the consistency is thick - draw a spoon across the base of the pan and it should leave a clean channel for a few seconds. Keep an eye on it throughout cooking to check that the chutney doesn't burn or catch on the bottom of the pan.
3. Pot in hot sterilized jars, then label when cold. Store in a cool, dark place for a couple of months to mature the flavors before using.
1.5 KG Apples, peeled, cored and chopped
1 KG Onions, peeled and diced
1 KG Granulated Sugar
1 Litre Distilled White Vinegar
500g Raisins
8 Garlic Cloves, peeled and crushed
1 Tbsp each of Mustard Seeds, Coriander Seeds, Ground Cloves, Ground Cinnamon, Turmeric, Ground Ginger
1/2 Tbsp Chilli Flakes
(Makes about 15 jars)
1. Put all the ingredients in a large preserving pan, mix to combine and slowly bring to a simmer, stirring occasionally.
2. Simmer for 3-4 hours until the chutney has reduced in volume and the consistency is thick - draw a spoon across the base of the pan and it should leave a clean channel for a few seconds. Keep an eye on it throughout cooking to check that the chutney doesn't burn or catch on the bottom of the pan.
3. Pot in hot sterilized jars, then label when cold. Store in a cool, dark place for a couple of months to mature the flavors before using.
Pixie's Place Rhubarb Jam Recipe
Ingredients
Tip 1: Put a saucer into the fridge beforehand and when you think the jam is ready spoon a small amount on to the cold saucer. Run your finger through the jam, and if it has reached setting point then it should feel jammy and will wrinkle.
Tip 2: If any foam appears on the top while cooking, don’t remove it until the end.
Tip 3: It’s best to use a sugar thermometer when making jam so you can check the setting point.
Tip 4: Wait until jam is cold before applying a date label to the jars.
- Rhubarb 1kg, washed, trimmed and chopped into 2cm pieces
- Red chillies 4, deseeded and roughly chopped
- Jam sugar 1kg (contains pectin)
- Zest and juice of 1 lemon
- Ginger 50g, peeled and finely grated (optional)
- Step 1
- Step 2
- Step 3
Tip 1: Put a saucer into the fridge beforehand and when you think the jam is ready spoon a small amount on to the cold saucer. Run your finger through the jam, and if it has reached setting point then it should feel jammy and will wrinkle.
Tip 2: If any foam appears on the top while cooking, don’t remove it until the end.
Tip 3: It’s best to use a sugar thermometer when making jam so you can check the setting point.
Tip 4: Wait until jam is cold before applying a date label to the jars.
