Tracy Anne Warren and I
Posted: 2011/06/06 Filed under: Bio, Cooking, My writing | Tags: baking, chocolate cake, jane austen, modern romance, publishing, recipe, regency, tracy anne warren 1 Comment »Why did I ever start reading romance? The list of books I’ve read shows that it only began in late 2008, by the time I was already 21. The answer is quite simple: I decided I wanted to become a published writer. Which may sound unremarkable when you know I had never ceased entertaining such a dream… a dream being mainly what it was, though. There is a difference between wanting and doing, a difference you must face when you grow up, when all these things you used to believe would “just happen” once you were an adult are evidently not happening.
Deciding to be published meant, no matter how nicely my friends thought I wrote, determining what sells. Not just because I was ready to sell my soul and write whatever I hoped the audience would welcome, but also because knowing what you write and who you write for, all things I used to consider unimportant from a writer’s perspective, are essential from a publishing and marketing point of view. Unless you’re already famous, nobody’s ever marketed a book by being unable to describe it. However imperfect the label, you need it before you can elaborate on it. In my case, I was forced to admit even to my eclectic heart that everything I wrote had some kind of romance in it. Amongst all my historical, fantasy, sci-fi, cloak and dagger stories, romance was the single stable element.
Then I had to figure out what published romance really was like. That’s how I found Tracy Anne Warren, doing my research. I’ve never read a book by Warren. By then only the Trap and Mistress trilogies were out, with excerpts available on her website. Ms. Warren writes Regency historicals, an era haunted by Jane Austen’s ghost for me. Rakes, scandalous bargains, gambling, debts, mistresses and other such highly immoral notions by Austen’s standards were not palatable to me, save to be vehemently condemned. My favourite Austen novel is, after all, Mansfield Park.
“So you are to be a clergyman, Mr. Bertram. This is rather a surprise to me.”
“Why should it surprise you? You must suppose me designed for some profession, and might perceive that I am neither a lawyer, nor a soldier, nor a sailor.”
“Very true; but, in short, it had not occurred to me. And you know there is generally an uncle or a grandfather to leave a fortune to the second son.”
“A very praiseworthy practice,” said Edmund, “but not quite universal. I am one of the exceptions, and being one, must do something for myself.”
“But why are you to be a clergyman? I thought that was always the lot of the youngest, where there were many to chuse before him.”
“Do you think the church itself never chosen, then?”
“Never is a black word. But yes, in the never of conversation, which means not very often, I do think it. For what is to be done in the church? Men love to distinguish themselves, and in either of the other lines distinction may be gained, but not in the church. A clergyman is nothing.”
- Mansfield Park, Jane Austen (1814)
For this reason I will probably always like Regency authors such as Mary Balogh and Julia Quinn better than Liz Carlyle or Brenda Joyce. But back to Tracy Anne Warren. While I was never persuaded to read any of her novels, I’ve kept coming back to her website ever since. Specifically, for her chocolate cake recipe, which you can find here under the grand name of “Violet, Duchess of Raeburn’s Gateau au Chocolat” (incidentally, there’s a circumflex accent missing and we don’t capitalize every word/noun of a title in French). In years of baking, this is undoubtedly one of the best chocolate cake recipes I’ve found. Even my boyfriend finds the result better than what you can buy in many fancy pâtisseries.
What was your first impression when you discovered romance? Has Jane Austen spoiled Regency romance for you? What is your favourite chocolate cake recipe?
Pear pie
Posted: 2011/04/28 Filed under: Cooking | Tags: baking, pastry cream, pear pie, recipe 2 Comments »I really enjoy baking pear pies and have often received compliments for them, which has perhaps made me too bold. I’ve recently experimented with my pear pies and been a little disappointed with the results. Since my boyfriend wasn’t, I’m still going to share my recipe with you.
Basically, for a pear pie I use: 1) a pie crust, which you may either buy or make yourself; 2) pears (2 to 3 medium sized, depending on the size of your tin), and 3) some kind of filling which I pour over the pears and leaves only their “backs” showing.
1) The pie crust must be baked in the oven by itself before you fill it at around 320° F, or the bottom will remain uncooked.
2) The pears should be ripe. If they aren’t, you may blanch them (plunge them in boiling water for a couple of minutes).
3) There are many recipes for pear pie fillings out there which have worked well for me in the past. Nowadays, under the combined influence of laziness and creativity, I like to try my own hand at it. Because it had been a while I hadn’t cooked pastry cream, I decided to make a pastry cream-based filling.
My pastry cream recipe comes from an old cookbook I got from my mom. It is in fact so old that the introduction is explicitly addressed to “ladies”. Because of course only women cook in a household. The official recipe goes thus: seperate 3 egg yolks and beat them with 125 grams sugar until white(-ish). Add 60 grams flour, then 1/3 litre boiled milk. Heat up until the cream boils.
I then used 2 egg whites that I whipped, then added ground almonds, and lastly blended in some pastry cream. Sweeten to taste, and there’s your filling!
If you’re not sure about the result or find it a little bland, you can always pour some melted chocolate on the pie before you serve it; chocolate and pears are a sure match! Moreover it looks nice.
(Although it would look even nicer if I had a proper decorating pen/funnel and an icing sugar shaker.)
Savoury tuna and green pepper muffins
Posted: 2011/04/10 Filed under: Cooking | Tags: baking, recipe, savoury muffins 2 Comments »Last week I made traditional sweet muffins, but since I can never resist twisting a recipe into something new, may I present today… my savoury tuna and green pepper muffins! I managed to make eight:
In a smaller bowl, soak two to three table spoons of oatmeal in approx. 20 cl organic fortified soy milk. Reserve. In a bigger bowl, mix approx. 300 grams of organic whole wheat pastry flour, baking powder, a generous pinch of granulated garlic, the same of black pepper, one big green pepper chopped into small squares and about half a small chopped yellow onion. Beat three eggs in the smaller bowl with the milk and oatmeal, then pour its content into the bigger bowl and stir.
Add over 100 grams of solid tuna in olive oil to the mixture, pouring most of the olive oil along. Sprinkle with salt or, if like me, you don’t keep salt at your place, with soy sauce. Use a wooden spoon or any other utensil to crush the tuna. Finally, add two full table spoons of sliced black olives and mix until everything is properly blended into the dough. The rest is the same as in any muffin recipe: preheat your oven to 350° F. Grease and flour muffin moulds. Pour the dough in each mould with a table spoon. Bake for at least 25 minutes, then let the muffins cool outside a while. Turn the moulds and leave the muffins to cool some more.
Try it and tell me what you think!
Dark chocolate and pecan muffins
Posted: 2011/04/03 Filed under: Cooking | Tags: baking, muffins, recipe 3 Comments »Could there be romance without food? Hmm. Not in my world.
I spent most of yesterday afternoon grocery shopping, cooking and baking. I’m especially proud of my dark chocolate and pecan muffins, so much so I even took a picture of them:

Don’t they look yummy? Maybe I was rewarded for finally following a recipe through, although… not even to the letter, actually. Partly because I don’t own any kind of measuring cup or spoon or scale, so I always just eyeball quantities, and partly because I cannot resist adding ingredients I happen to have at hand. So here’s my version of this classic muffin recipe:
In a bigger bowl, mix approx. 300 grams organic whole wheat pastry flour, approx. 150 grams organic sugar, about 3 table spoons ground almond (with skin), 2 table spoons 50% cocoa chocolate powder, baking powder, 150 grams chopped 70% cocoa dark cooking chocolate, and about 50 grams chopped jumbo pecans. In a smaller bowl, melt approx. 75 grams salted butter with approx. 20 cl organic fortified soy milk and 2 beaten eggs.
Pour the liquid mixture into the bigger bowl and stir until the dough is smooth and homogeneous. Preheat your oven to 350° F. Grease and flour muffin moulds. Use a table spoon to pour the dough in each mould (I made seven muffins with mine). Bake for 25 minutes, then let the muffins cool outside a while. Turn the moulds and leave the muffins to cool some more.
Enjoy!












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