Happy Autumn to you all

Snuggle up this autumn with a warm and sunny read

PROMO – only 99p/99c
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Coffee Tea The Caribbean & Me

 

Are you ready for Autumn? The darker evenings and chillier days are perfect for snuggling down and relaxing with a good book. 

Promo – This month my novel, Coffee Tea The Caribbean & Me is on offer for 99p/99c as a download on Amazon. This book was Thomson Holidays top read in their inflight magazine, so if you fancy a virtual change of scene and a fun filled, page-turning read, head off to beautiful Barbados with Jo and Hattie and be prepared to hang on tight!

Autumn – I have been busy and I am writing the follow up to The Best Boomerville Hotel. Huge thanks to all you wonderful readers who have left such glowing reviews for Boomerville, all of which encourage me to write on.

Audible – I have only just started listening to books on audible. Where have I been – I love it! I can listen to books whilst driving, walking, cooking and so on. I’m currently listening to Kate Atkinson’s novel, Transcription, and am thoroughly enjoying it. I can’t wait to hear Boomerville come to life as an audible book!

Boomerville Bertie is thinking ahead to Christmas and with a competition coming in November, look out for your chance to win this cute little bear. He’ll make a great stocking filler.

Soup – With autumn days, I always think of warming comfort food and here’s my recipe for pumpkin soup with parmesan croutons:

Ingredients:

2 onions finely chopped, 1kg pumpkin (or squash) – peeled, de-seeded and cubed
700ml vegetable stock, 3cm grated ginger peeled and finely grated, 3 garlic cloves – peeled and chopped, 1/2 tsp cumin powder, 142ml double cream, 1 tbsp olive oil

To Serve

Chopped coriander, Parmesan Croutons (see below)

Method

In a large saucepan, gently sauté onions in olive oil until soft, add garlic and ginger and cook for a further couple of minutes. Add cumin powder

Add the pumpkin to the pan, stir into the onion mix and cook for 5 minutes. Pour stock over squash mix and bring to the boil. Cook for 10 – 15 mins until squash is soft. Remove from heat and blitz with a stick blender until smooth. Return to heat and add cream, stir gently until nearly boiling.

Serve in warm bowls with chopped coriander sprinkled on top

You can buy or make croutons – if making cut bread into cubes, place on oven tray (greased with olive oil) sprinkle olive oil over and finely grated parmesan. Roast in oven for 5 – 10 mins till golden brown, turning croutons once.

Happy reading, hope you enjoy perfect autumn days.

Caroline xx

Feel-good reads – free to read on Kindle Unlimited!