Some authors take this opportunity to offer advice or promote their books. Even though I have a few completed novels, I don’t feel that I have earned the right to tell new writers what they should or shouldn’t do, especially since I am learning as I go along. And then there is the important issue of me not following trend or rules as outlined by others. My books can be seen by clicking on the links Jonel (thanks, J) has listed throughout this giveaway, review and interview.
So…as one of my mottos is ‘Recipes are rules made to be broken’, I will share a moment in a day of my life.
I love to cook and do it practically every day, and nobody loves my cooking more than my princes. With the recent school holidays, I had the pleasure of having them visit. This insert is one snippet of a typical ‘Saincic male cook-off.’
Enjoy…
Recipe: Creamy Garlic and White Wine Mussels.
Ingredients:
One large onion
Garlic within moderation depending on your ‘after-burn’ the following day
500ml fresh cream
Dry white wine (Enough for the sauce and for you, the chef)
800g of half shell mussels. I prefer the New Zealand variety as they are larger and cook well
Mixed herbs. Italian herbs are fine, but nothing that will overpower the flavour and taste of the mussels
Fish spice
This can be served with pasta - preferably penne, but in this recipe I am using freshly baked olive and feta focaccia.
Method:
“Daddy,” he says, scrunching his tiny face. “Is that onion you are chopping?”
“Yes, Enrique.”
“I don’t like onions.”
“But I always put onions in my mussels.”
“I’ll taste it later and let you know.”
“Okay,” I said, ruffling his hair.
Heat a frying pan and drizzle with virgin olive oil. Add the chopped onions and fry till transparent.
Add the garlic and fish spice.
When the married aroma floats around in the kitchen, sprinkle the herbs and add the mussels. Make sure they are nicely thawed as adding frozen will make the sauce too watery.
Pour a glass of wine (for yourself and not your eight-year-old) and enjoy a healthy sip.
Pour approximately half a bottle of wine in the pan.
“Daddy?”
“Yes, my boy?”
“What can I do now?”
“Finish mixing the focaccia dough and I’ll put it in the oven.”
“But you didn’t give the reader the recipe.”
“They can google it.”
“Okay.”
Looking down at his busy hands, I frown. “Enrique?”
“Yes?”
“How much olives and feta went into the mixture, and how much into your mouth?”
“Enough.”
I have no response.
Reduce the wine by half and add some of the cream.
Once it bubbles, turn the mussels over with a wooden spoon so that the shell is facing up.
DO NOT stir.
Pour in the rest of the cream.
Finish your first glass of wine and pour another.
Allow the sauce to boil and lower the heat.
This can be served with pasta - preferably penne, but in this recipe I am using freshly baked olive and feta focaccia.
Method:
“Daddy,” he says, scrunching his tiny face. “Is that onion you are chopping?”
“Yes, Enrique.”
“I don’t like onions.”
“But I always put onions in my mussels.”
“I’ll taste it later and let you know.”
“Okay,” I said, ruffling his hair.
Heat a frying pan and drizzle with virgin olive oil. Add the chopped onions and fry till transparent.
Add the garlic and fish spice.
When the married aroma floats around in the kitchen, sprinkle the herbs and add the mussels. Make sure they are nicely thawed as adding frozen will make the sauce too watery.
Pour a glass of wine (for yourself and not your eight-year-old) and enjoy a healthy sip.
Pour approximately half a bottle of wine in the pan.
“Daddy?”
“Yes, my boy?”
“What can I do now?”
“Finish mixing the focaccia dough and I’ll put it in the oven.”
“But you didn’t give the reader the recipe.”
“They can google it.”
“Okay.”
Looking down at his busy hands, I frown. “Enrique?”
“Yes?”
“How much olives and feta went into the mixture, and how much into your mouth?”
“Enough.”
I have no response.
Reduce the wine by half and add some of the cream.
Once it bubbles, turn the mussels over with a wooden spoon so that the shell is facing up.
DO NOT stir.
Pour in the rest of the cream.
Finish your first glass of wine and pour another.
Allow the sauce to boil and lower the heat.
“Smells good,” says Luciano, walking into the kitchen and straight to the stove. “Did you add onions?”
“Yes, I did.”
“Enrique doesn’t like onions.”
With a raised brow, I reply, “He won’t know the difference.”
“But…”
“Luciano…”
“I know,” he says. “Shut it.”
Keep moving the mussels to make sure each gets enough exposure to the heat and sauce.
“Will you teach me to cook one day?” asks Luciano.
“You already know how to cook.”
“Yes, but not as good as you.”
“I also started when I was ten.”
“Maybe you can cook for Candice,” mocks Enrique, batting eyelids with lashes long enough to make a Hollywood actress turn green with envy.
“Enrique…” says Luciano.
“I know,” replies Enrique. “Shut it.”
Turning back to the stove, Luciano stands on his toes and asks, “Can I taste?”
“Of course you can.”
Dunking a slice of bread into the sauce and putting it into his mouth, Luciano smiles wide. “I wish mommy could cook like this.”
“Well,” I smile. “When you go back home you can make mussels for her.”
“Nope,” he says. “This treat is just for the dudes.”
Allow the sauce to thicken and serve.
“Yes, I did.”
“Enrique doesn’t like onions.”
With a raised brow, I reply, “He won’t know the difference.”
“But…”
“Luciano…”
“I know,” he says. “Shut it.”
Keep moving the mussels to make sure each gets enough exposure to the heat and sauce.
“Will you teach me to cook one day?” asks Luciano.
“You already know how to cook.”
“Yes, but not as good as you.”
“I also started when I was ten.”
“Maybe you can cook for Candice,” mocks Enrique, batting eyelids with lashes long enough to make a Hollywood actress turn green with envy.
“Enrique…” says Luciano.
“I know,” replies Enrique. “Shut it.”
Turning back to the stove, Luciano stands on his toes and asks, “Can I taste?”
“Of course you can.”
Dunking a slice of bread into the sauce and putting it into his mouth, Luciano smiles wide. “I wish mommy could cook like this.”
“Well,” I smile. “When you go back home you can make mussels for her.”
“Nope,” he says. “This treat is just for the dudes.”
Allow the sauce to thicken and serve.
Staring at his plate for a moment, Enrique eats a mussel and fills the shell with sauce. After hesitating, he slurps it up.
“Daddy?”
“Yes, Enrique?”
“You’re right.”
“About?”
“I can’t taste the onions.”
Simple and easy, yet leaves a taste that will make you want more and more.
Enjoy J
Recipes are rules meant to be broken!
Mario Saincic is a South African born multi-genre author with a passion for life. Starting off in restaurant kitchens and ending up as an architectural designer, he savours every moment, which is apparent in his writing style.
"Inspiration appears at the strangest of times - embrace it."
Archaeology professor by day, backup shooter by night…
On a routine assignment, Ukiyo finds herself dragged into a world of danger and deception when she is forced to pull the trigger and kill a man. Torn between the agency that funds her research and a man she knows nothing about, she has to choose sides in a secret war that dates back hundreds of years.
Guardian, protector, and her own personal demon…
Burislav vowed to watch over her, but hiding his cursed birth right ends up being a secret that could cost Ukiyo her life. When he’s forced out of the shadows after more than twenty years, keeping her safe isn’t as easy as he thinks.
Mario Saincic is a South African born multi-genre author with a passion for life. Starting off in restaurant kitchens and ending up as an architectural designer, he savours every moment, which is apparent in his writing style.
"Inspiration appears at the strangest of times - embrace it."
On a routine assignment, Ukiyo finds herself dragged into a world of danger and deception when she is forced to pull the trigger and kill a man. Torn between the agency that funds her research and a man she knows nothing about, she has to choose sides in a secret war that dates back hundreds of years.
Guardian, protector, and her own personal demon…
Burislav vowed to watch over her, but hiding his cursed birth right ends up being a secret that could cost Ukiyo her life. When he’s forced out of the shadows after more than twenty years, keeping her safe isn’t as easy as he thinks.
Book Links
And now, enter this fantastic giveaway with Mario Saincic & Ukiyo.
Contest is open internationally, where applicable by law.
Entries close at 11:59pm July 24/15.
Winners will be drawn July 25/15.
Winners will be notified via email to the email provided to the giveaway and will have 72h to claim their prize or another winner will be drawn.
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