22 September 2015

Blog Tour: High Tide by Veronica Henry

Welcome to my stop on Veronica Henry's blog tour for her brand new book High Tide! I finished reading it last night, and it was an amazing read, just as I expect from Veronica now! I have put the amazing blog tour graphic at the top of this post - it's stunning, totally different to anything I've seen - you can click it to see a bigger view to see all that detail closer up!

Here's is Veronica's post for my tour stop - thank you to Veronica for writing the piece, and to her publishers for asking me to be on the blog tour! My review of High Tide is coming up later today!

"2: Sam’s café and deli

Who hasn’t dreamed of running away and opening a deli or café by the sea?  Widower Sam has plucked up the courage to do just that, giving up a stressful but prestigious job as an A and E consultant.  His new life could not be more different from his old.  Sam has always been a foodie, but wandering round farmers’ markets and buying artisan cheese is one thing; keeping customers happy and fed is quite another!  But he rises to the challenge and is soon part of Pennfleet life – his delicious cappuccinos and tantalising cakes soon seduce the inhabitants.  In this story, I wanted to explore the change from city to seaside life, and the difficulties of starting again somewhere new in midlife, as well as steering two teenagers through a big upheaval.  It is a story of how he finds love again too, with a bit of a twist.  I hope you love Sam as much as I do, and take him to your heart.

Here is a recipe inspired by autumn in Pennfleet - enjoy!!
Slightly tipsy sausages and mash
For Two
 Cut up an apple into eighths and fry in butter until softened.  Remove apple, then add a sliced onion and half a dozen sausages to the pan.  Brown gently, then pour in can of cider and let it all bubble for ten minutes, until the sausages are cooked through.  Remove sausages, keep warm, and add a dollop of French mustard and a spoonful of crème fraiche to the sauce.  Warm through until slightly thickened and reduced, then serve the sausages with the sauce on a bed of mash, with apple garnish on the side."

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