Here at Entangled, we like to read.
(Bet you would never have guessed that.)
So we also love quick-n-easy recipes that free up more time for us to indulge in our favorite past time.
Each week we’re sharing some of our favorite recipes to help you find a few extra minutes in your day to enjoy your next favorite book!
This week a special guest:
Baklava with Tina Gabrielle
Who tried it: Tina Gabrielle, author of Real Earls Break the Rules
Why she likes it: I enjoy cooking and decided to share my mother’s Armenian recipe for baklava. The dessert has grown in popularity since I was a kid, and you can buy it in supermarkets or specialty stores. But it’s better when it’s homemade and comes right out of the oven. The wonderful smell of warm pastry is heaven.
Why I love it: It’s delicious! It may be challenging to make the first time. Phyllo dough is as thin as a sheet of newspaper. But after you work with it for a while, it gets easier.
1 ½ cups sugar
1 teaspoon lemon juice
3 cups finely chopped walnuts
1 tablespoon ground cinnamon
1 ½ cups clarified butter
1 pound phyllo dough (9 x 14 inch sheets)
Combine walnuts, cinnamon, and 1/4 cup sugar in a small bowl and set aside. This is the walnut filling.
Melt butter and coat a 14×10 inch baking pan. Layer seven sheets of phyllo dough in the pan, buttering each sheet with a pastry brush. Spread half of the walnut filling evenly over top. Layer another seven sheets of phyllo dough in the pan, buttering each sheet. Spread the remaining walnut filling evenly over top. Cover with the remaining sheets of dough, buttering each sheet.
Bake in preheated 325 degree oven for forty minutes. Cool baklava before cutting it
Simple sugar syrup: boil together 1 ¼ cups sugar and 1 cup water for ten minutes. Stir often until sugar dissolves in water. Add 1 teaspoon lemon juice. Turn off flame and set syrup aside to cool. Pour cooled syrup on your baklava and enjoy.
With all that extra time not spent in the kitchen, what’s Tina currently reading?
I write historical romance, but I enjoy every genre of romance. I just happen to be currently reading a historical romance by an Entangled author I enjoy, Stacy Reid. The book is called Accidentally Compromising the Duke.The heroine wants out of a bad arrangement and decides to ruin her reputation. But she sneaks into the wrong bedchamber and ends up in the wrong man’s bed—a sexy duke. This is just the beginning, and it gets even hotter!
Be sure to pick up Real Earls Break the Rules for just 99¢!
Brandon St. Clair, the Earl of Vale, has never been one to follow the rules. Even though he must marry a wealthy heiress so that he can be rid of the pile of debt he inherited with his title, he can’t stop thinking of another. Amelia Somerton is the daughter of a forger and is not a suitable wife. But that doesn’t stop Brandon from making Amelia a different offer, the kind that breaks every rule of etiquette…
Sin runs in Amelia’s family. And even though she now rubs elbows with the aristocracy, she knows the truth—she has the ability to forge priceless works of art. She’ll never be seen as an acceptable wife, not that she wants to marry, anyway. So when the earl scandalously offers her the one thing she’s always dreamed of, she can’t help but take it. But what begins as a simple arrangement, soon escalates into much more, and as the heat between them sizzles, each encounter becomes a lesson in seduction…
Tina Gabrielle, an Amazon best-selling author, is an attorney and former mechanical engineer whose love of reading for pleasure helped her get through years of academia. She’s the author of adventurous Regency romances In The Barrister’s Bed, In The Barrister’s Chambers, Lady Of Scandal, and A Perfect Scandal from Kensington Books. “”A Spy Unmasked”” is the first book in her new Regency romance series, “”In The Crown’s Secret Service,”” from Entangled Publishing. “”At The Spy’s Pleasure”” will be available in May 2015. Tina’s books have been Barnes & Noble top picks, and her first book, Lady Of Scandal, was nominated as best first historical by RomanticTimes Book Reviews.