Gluten-Free Girl Introduces Guest Chick, ROWENA O’SULLIVAN

Rowena SullivanHappy Wednesday, Chicklets! This week I’m excited to introduce the delightful Rowena O’Sullivan. We’re going to dispense with our typical Q&A and Rowena is going to share a little information about herself. So take it away, Rowena!

Waving madly to you all from New Zealand!!

What a wonderful surprise to find an invite from the lovely Mary Behre to guest on the Chicklets in the Kitchen website.

I’ve wanted to write for as long as I’ve been reading.  I recall hugging books to my chest and thinking, I want to do that.  When I read, I see everything in Technicolor. It’s as if I’m watching a movie and all the images from the book jump up from the page and play out before me. I love to disappear into a book and I love happy endings.  Life can be tough, and knowing I can bury myself into a book that ultimately ends well is an escape, a way to rest and revive.

I write both paranormal romance and romantic comedy. My current romantic comedy is a work in progress, but I do have a paranormal trilogy, the first two books out with Crimson Romance.  The Greenwood Witches Trilogy is about three sisters. Book One is THE SILVER ROSE and Book Two is THE JADE DRAGON.  I’m currently working on Book Three, the title of which keeps changing from one week to the next.  One book for each sister.

THE SILVER ROSEUPDATED The Silver Rose Cover

Four hundred years ago, Immortal Warlock Aden Dragunis defied his elders and married a mortal without Magical Potential. On his first wedding anniversary he crafted his Beloved a magical silver rose which bloomed only for her. When she and his mortal children died one by one, he buried his heart along with them and vowed henceforth to never love again and to serve the Coven without question, always.

When sent by the Supreme Coven, Marylebone, to ensure Rosa Greenwood meets her fate, the vow he made all those centuries ago unravels and he is shaken to the core when he discovers Rosa in possession of the silver rose he crafted for his beloved.

Rosa risks being consumed by her own power. She must bind her magic with her destined mate within one calendar month, or willingly surrender her magic forever. If she refuses, Marylebone’s Dragons will hunt her down and burn her magic from her – a process that will kill her. When she discovers Aden’s tragic past she knows she cannot allow him to repeat his past mistakes.

But then the rose blooms for Rosa, and Marylebone reveals a secret that will change both their lives forever.

THE JADE DRAGONCOVER The Jade Dragon FINAL

Imprisoned in a jade dragon, Warlock Gregori has a secret that could destroy his future with the one woman who could save him from turning rogue.

Charged with guarding the jade dragon, Alanna is shocked when Gregori shatters not only the stone imprisoning him, but also the invisible barriers she has placed around herself to hide a secret far greater than his.

A secret that could destroy not only her close relationship with her sisters, but also her life as a witch and most of all, any hope of a future with Gregori.

Now a delicious treat from New Zealand

In New Zealand there is one dessert that we feel we own.  There is often a verbal sparring between NZ and Australia as to the ownership of this dessert, but it was recently proven that yes, NZ was where this was created.  The Pavlova. Created in honor by a Wellington chef to celebrate the famous ballerina’s visit to New Zealand in 1926.  In our family at least, it is not Christmas without Pavlova.  Usually decorated with fruit in season.  It is summer on this side of the world.  Many people head out to the beach for a BBQ or a picnic. We’ve done that in the past.  When the weather is a little inclement we stay home and even though it’s hot, we fill ourselves on ham and salad and then delve into the pav as we call it for short.  We have been known to have hot roast dinners, but it can be very hot in December here.

Below is a recipe of a small pavlova – enough to feed 4-6 people easily.  I’ve doubled the recipe on occasion – just be warned – you need a big bowl. I practically ruined my beaters the last time I doubled the recipe as meringue got into the motor.  It now makes this funny winey sound every time I use it, and alas, I can see it will need to be replaced soon. Probably by this Christmas. It’s only 12 weeks away! Eeek!

PavlovaPavlova

Ingredients:

3 Egg Whites
1 cup caster sugar
1 teaspoon vinegar
1 tablespoon cornflour
1 teaspoon vanilla essence

Directions:
1.   Heat oven until 300°F (or 150°C). Beat egg whites until stiff (forms peaks that   hold).
2.   Add sugar a heaped tablespoon at a time and beating well after each addition. 3.   Beat the mixture for at least 10 minutes. (You definitely need an electric mixer for this one)
4.   Sprinkle vinegar, cornflour and vanilla essence into mixture.
5.   Beat until blended.
6.   Place baking paper on a baking tray and pile pavlova mixture into a 20cm circle onto baking paper.
7.   Put pavlova into the oven and immediately turn oven temperature down to 250°F (or 125°C) and leave for 1 hour.
8.   Turn oven off and leave in oven until cold. (Usually overnight). This makes a nice crust on outside of pavlova.
9.   Before serving, whip fresh cream until it’s nice and thick and top the pavlova with it before decorating with your favorite fresh fruit.

If you want to learn more, pop on by my website or subscribe to my newsletter at www.rowenamayosullivan.com  or if you prefer, follow me on FacebookTwitter or Goodreads. My books can be purchased at Amazon | B&N | iTunes.

If you do feel the urge to make a Pavlova I’d love to hear how you got on. Leave a comment and one lucky person will win a copy of THE SILVER ROSE and THE JADE DRAGON.

Isn’t the miracle of the internet an amazing thing? I’m so far away and yet just a website away. Truly. It is amazing. Thank you so much Mary for having me over to visit.

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18 thoughts on “Gluten-Free Girl Introduces Guest Chick, ROWENA O’SULLIVAN

  1. Hi Rowena,

    Thanks for stopping by today. Waving back to you! Just a few more hours and we’ll find out who wins the America’s cup this year. Crazy incredible race, isn’t it?!

    • I’ll say. It’s been nerve racking. New Zealand stops to watch the race. We crowd around computers at work. The tension is palpable. And so is the deflation each time we’ve lost. Oracle is doing a great job, but I’m from NZ so I’m hoping for Team NZ to bring the cup down to Auckland. It was here a few years back and it was such a thrill. would love to repeat that excitement here.

  2. Hi Rowena! Love your covey of witches and how they’re the more normal of the characters. 🙂

    I’ve never made Pavola – what’s caster sugar?

    • Hi Lynn – thanks for popping by. Castor sugar is a finer grain of sugar than the ordinary stuff. It dissolves better when beating. I’m not sure what you’d call it in the US although I just googled it and I think it’s called “superfine” sugar. I found this:

      beets from which it is separated for commercial use.

      White Sugar:

      There are many different types of granulated sugar. Some of these are used only by the food industry and professional bakers and are not available in the supermarket. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food’s special need.

      To purchase any of the sugars below, just click on the Green Links.

      Bakers Special Sugar – The crystal size of Bakers Special is even finer than that of fruit sugar. As its name suggests, it was developed specially for the baking industry. Bakers Special is used for sugaring doughnuts and crumb texture.

      Castor/caster sugar Spelled both “caster” and “castor.” The spelling castor sugar used to be the prevailing one, but caster sugar seems to be more usual now, perhaps because it is used by some sugar manufacturers on their packaging. See superfine sugar. UK castor/caster sugar is very finely granulated sugar (finer than U.S. granulated sugar) which allows it to dissolve almost instantly. In the United States, superfine sugar or the new Baker’s sugar may be substituted. It is called “berry sugar” in British Columbia.

      Hope this helps.

      Rowena

  3. Your stories sound fabulous! I hope your sales are out of this world!

    I’ve never heard of pavlova, but it sounds very interesting. I’ll have to do a google image search to see what it looks like then make one at Christmas. 😉

  4. Hi Rowena,
    I love Pavlova, I first had it as a child in England. I can’t wait to try your recipe. I would love to win your books…Thank-you for the opportunity.

  5. A day (or so) late, sorry about that! Pavlova looks yummy, but every time I hear the name, I think of Pavlov and his dogs.

    So… it is a meringue with fruit? OR am I missing a base or something?

    • Yes – kind of. On the inside it can be marshmallow like but on the outside it has a chewy crust. Sometimes, the crust is soft – depending on how long it’s kept in the oven. I like the outside, all chewy.

      Whipped cream on top and I most often put strawberries, bananas and passionfruit on top.

      Rowena

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