Tuscan White Bean Soup — Recipe from Three Gold Coins

This is one of my favourite recipes that I developed while researching and writing Three Gold Coins. Perfect for these cooling nights!

Tuscan White Bean Soup

Ingredients

1 large leek (or 2 small ones)

2 garlic cloves

1 potato (I use Dutch Cream potatoes all the time, just because I love them the best)

1 parsnip

Half a head of cauliflower

1 carrot (optional… it will change the colour of your soup, but it’s a good way to use up vegetables in your crisper!)

2 cans of cannellini beans

4 cups stock (I use lamb bone broth)

Salt and pepper to taste

The leaves of a few sprigs of fresh thyme (just pick them, wash them and use your fingers to strip the sprigs)

2 Tbs lemon juice

Method

Chop all your vegetables.

  1. Fry your leek and garlic in olive oil under fragrant.
  2. Add the rest of the your chopped vegetables and mix thoroughly, allowing to cook for a few minutes.
  3. Add water just to the top of the vegetables and simmer for ten minutes.
  4. Add your stock and cook for ??
  5. Allow liquid to reduce a little if it seems to watery, otherwise proceed to blending.
  6. Blend half your soup until creamy then return to the pot. (Or blend three quarters, or even the whole lot. It depends how you like your soup.)
  7. Add your salt, pepper, thyme and lemon juice and heat through.
  8. Serve with sprigs of thyme for garnish and a side of crusty bread

Zucchini Rosemary Bread — Recipes inspired by Three Gold Coins

Continuing with food inspired by Italy (where I ate a lot of food in research for Three Gold Coins), here is my recipe for Zucchini Rosemary Bread. Enjoy!

 

Zucchini Rosemary Bread

(GF and optional DF)

 

Ingredients

1 cup chopped walnuts, toasted

2/3 cup oil (melted ghee or coconut oil or olive oil)

3/4 cup honey

4 eggs

1 cup of milk or nut milk

2 tsp baking powder

2 tsp vanilla bean powder (or extract)

1 tsp Himalayan or Celtic sea salt

1 tsp nutmeg

3 cups grated zucchini

1 cup brown rice flour

1 cup white rice flour

1/2 cup gf rolled oats

1/2 arrowroot flour

2 sprigs of rosemary, finely chopped.

 

Method

 

  1. Preheat oven to 180 degrees Celsius and line two loaf tins with baking (parchment) paper.
  2. While the oven is heating, lay out your walnuts on a baking sheet and let them toast gently till fragrant.
  3. In a large mixing bowl, combine all ingredients down to the milk and whisk till combined.
  4. Add your dry ingredients one at a time, stirring as you go till everything is well combined. (Add extra rice flour if it looks too wet.)
  5. Divide the mixture between the two loaf tins and place side by side on a top shelf of the oven.
  6. Cook for 30-40 minutes or until golden. Allow to cool on a cooling rack before cutting. Serve with butter.

Blossom Water Amaretti: recipe from Three Gold Coins

Like all my books, Three Gold Coins is full of food. One of those foods is the delectable amaretti.

If like me you are gluten free, the amaretti biscuit seems to be heaven sent! It’s also a great one if you’re time poor or not very confident in the kitchen. It’s sweet and chewy, freezes well and is just perfect to accompany coffee and tea.

Here is my recipe for amaretti–so easy, so versatile, so yummy! Enjoy!

Ingredients

4 egg whites

350g caster sugar

300g blanched almond meal

50g almond meal (not blanched) **
(**Note: alternatively, use 350g of blanched almond meal in total.)

30mLs orange blossom water

Method

Preheat your oven to 170 C.

Beat your egg whites with an electric beater until stiff.

Use a silicone spatula to fold in the dry ingredients, as well as the blossom water, until smooth.

Place small dollops of the dough onto two pre-greased and/or lined baking trays, leaving about a centimetre between biscuits.

Place a slivered almond in the centre of each biscuit.

Cook until golden brown, approximately 20 minutes.

Three Gold Coins: Three Reasons to Pre-Order Now

‘What a gloriously wonderful read, I loved it.’ Cathy Kelly (on The Tea Chest)

One coin for love, one for marriage, one to return to Rome.

Two days ago, Lara Foxleigh tossed three gold euros into the Trevi Fountain. Now, she is caring for a cranky old man and living in a picturesque villa, half a world away from her home and the concerns of her loving family.

Soon, it seems as if those wishes she made in Rome just might be coming true, and she may even be able to help heal a fifteen-year-old tragedy.

Until Lara’s past threatens to destroy everything she loves…

Three Gold Coins is a masterfully written celebration of food, family, triumph over adversity, and love – a deliciously imperfect life.

 

9781925266146

I am delighted to share that pre-orders are now open for Three Gold Coins. Here are three reasons to pre-order:

  1. The moment the book is available, it will come to your door and into your hands to begin reading.
  2. Pre-orders help authors. When you pre-order, each one is counted towards the sales in the first week of publication, which means the book rises up up the bestseller lists and makes it more visible to others who are looking for a good book to read. So, thank you!
  3. You can order in either paperback or digital formats.

To order a physical book, go to: Booktopia.

To order digital copies, go to:

iBooks

Kindle/Amazon

Thank you for your support and happy reading!