Downward Facing Death (31 page)

Method

1. Boil the new potatoes until tender. Preheat oven to 180 degrees C. Grill the courgettes and aubergines on medium heat for 2 to 3 minutes. Grill the peppers on high heat for around 5 minutes, until slightly charred and soft. Add the potatoes, courgettes, and peppers to a baking dish with the beans and chopped tomatoes. Stir well. Add the basil and drizzle the olive oil over everything. Place the dish to one side.

2. Beat the egg. Mix together the yogurt, the egg, and the cheese. When blended spread half the egg mixture over the top of the vegetables. Arrange the sliced aubergines on top of this. Finish by spreading the rest of the egg mixture on top of the aubergines, and sprinkle it with the nutmeg.

3. Bake for 40 minutes or until the topping is golden brown.

TOFU BURGERS

Makes 8 burgers

Use the firmest tofu you can get, add some tasty seasonings, and these burgers make a flavorful alternative to traditional beef burgers.

Ingredients

1 pound extra firm tofu, diced

1 tablespoon cumin

½ teaspoon cayenne

¼ teaspoon sea salt

1 tablespoon soy sauce

1 tablespoon mustard

2 large eggs

½ cup fine bread crumbs

1 onion, very finely chopped

1 tablespoon olive oil

Method

1. All the ingredients except for the oil need to be blended together into one sticky mixture. By far the easiest way to do this is with a blender or food processor! Divide the tofu mixture into eight round, flat patties. Heat the oil in a pan, and add the patties, cooking them on moderate heat for around 10 minutes each, turning once halfway.

2. Serve as you would regular burgers.

SPICY ROOT VEGETABLE CURRY

Serves 6

A great alternative to meat curries, with the root vegetables giving it a homey, wholesome twist. Can be served with rice, couscous, or the bread of your choice, and also works with jacket potatoes as an alternative to chili.

Ingredients

1 garlic clove, crushed

1 tablespoon olive oil

3 cups vegetable stock

4 carrots, diced

For the curry powder (or you can buy a packet and add 2 tablespoons; I prefer garam masala):

1 tablespoon cumin

½ tablespoon turmeric

¼ tablespoon ground coriander

¼ tablespoon ginger powder

¼ tablespoon chili powder (or double for extra heat)

1 cup frozen peas or chickpeas

½ pound sweet potatoes, diced

1 pound turnips, diced

2 tablespoons flour

Method

1. In a medium pan, soften the onion and garlic in the olive oil for around 5 minutes on medium heat. Add the curry powder or spices and stir for 2 minutes. Add the stock and vegetables and bring to a boil; then simmer on low heat for 45 to 50 minutes, covered.

2. While the curry is simmering, mix the flour with ¼ cup of water. When the flour mixture is smooth, add it to the curry and stir for about 3 minutes to thicken. Serve.

 

Keeley's Summer Salad Bar

KEELEY'S RAINBOW SALAD

Serves 8

The different colors in this salad signify a variety of fruit and vegetables and therefore a variety of essential nutrients, making this a delicious and super-healthy side, starter, or dessert salad.

Ingredients

2 mangoes

2 avocados

3 tomatoes (preferably vine-ripened, for the best flavor), chopped

1 red onion, chopped

1 bell pepper (any color) chopped

150 grams fresh berries of your choice (strawberries are my preference)

½ bunch cilantro, chopped

5 tablespoons lime juice

100 milliliters pineapple juice

Method

1. Peel, seed, and cube the mangoes and avocados and place them in a large bowl. Mix in the tomatoes, onion, bell pepper, berries, and cilantro. Add the fruit juices to the bowl, and stir the salad thoroughly.

GREEK FETA SALAD

Serves 6 to 8

Serve this salad with couscous or in a wrap for a healthy starter or light lunch.

Ingredients

1 teaspoon sugar

200 milliliters olive oil

juice and zest of 3 lemons

1 tablespoon dried oregano

400 grams cubed feta cheese

24 green olives

16 plum tomatoes, chopped

Method

1. Combine the sugar, olive oil, lemon juice and zest, and oregano in a medium bowl. Stir in the feta cubes, and refrigerate to chill. Before serving, chop the olives, and add them to the bowl along with the tomatoes. Stir well. Serve with warm pita and couscous.

ASPARAGUS AND ARTICHOKE SALAD

Serves 6 to 8

A light spring salad that makes a perfect starter or side.

Ingredients

1 large shallot

2 tablespoons lemon juice

2 pounds asparagus

2 tablespoons olive oil

1 cup cherry tomatoes

1 jar artichoke hearts

Method

1. Preheat the oven to 200 degrees C.

2. Slice the shallot and soak it in the lemon juice.

3. Coat the asparagus spears with olive oil, lay them on a foil-lined baking tray, and roast them for up to 10 minutes.

4. Cut the roasted asparagus into chunks, and remove the shallot from lemon juice. Combine the shallot and asparagus with the remaining ingredients in a bowl, and serve as desired.

 

About the Author

MICHELLE KELLY
is a writer living in Coventry, UK. Her recent Harlequin crime novel
When I Wasn't Watching
went to number 1 on the UK and Australian crime charts. She is a passionate yoga practitioner and finds that, as the mother of two teenagers, her yoga practice keeps her sane. The Keeley Carpenter stories marry her three great loves: yoga, food, and murder mysteries. You can sign up for email updates
here
.

 

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Contents

Title Page

Copyright Notice

Dedication

Acknowledgments

Chapter 1

Chapter 2

Chapter 3

Chapter 4

Chapter 5

Chapter 6

Chapter 7

Chapter 8

Chapter 9

Chapter 10

Chapter 11

Chapter 12

Chapter 13

Chapter 14

Chapter 15

Chapter 16

Chapter 17

Chapter 18

Chapter 19

Recipes from the Yoga Café

Keeley's Summer Salad Bar

About the Author

Copyright Page

 

This is a work of fiction. All of the characters, organizations, and events portrayed in this novel are either products of the author's imagination or are used fictitiously.

 

A THOMAS DUNNE BOOK FOR MINOTAUR BOOKS.

An imprint of St. Martin's Publishing Group.

 

DOWNWARD FACING DEATH.
Copyright © 2015 by Michelle Kelly. All rights reserved. For information, address St. Martin's Press, 175 Fifth Avenue, New York, N.Y. 10010.

 

www.thomasdunnebooks.com

www.minotaurbooks.com

 

Jacket design by David Baldeosingh Rotstein

Jacket illustration by Mary Ann Lasher

 

The Library of Congress has cataloged the print edition as follows:

 

Names: Kelly, Michelle (Romantic fiction writer), author.

Title: Downward facing death / Michelle Kelly.

Description: New York: Minotaur Books, 2016.

Identifiers: LCCN
2015037861
|

    ISBN 978-1-250-06737-1 (hardback)

    ISBN 978-1-4668-7566-1 (e-book)

Subjects: LCSH: Homecoming—Fiction. | Murder—Investigation—Fiction. | England—Fiction. | Mystery fiction. | BISAC: FICTION / Mystery & Detective / Women Sleuths.

Classification: LCC PR6111.E5226 D69 2016 | DDC 823/.92—dc23

LC record available at
http://lccn.loc.gov/2015037861

 

e-ISBN 9781466875661

 

Our e-books may be purchased in bulk for promotional, educational, or business use. Please contact the Macmillan Corporate and Premium Sales Department at (800) 221-7945, extension 5442, or by e-mail at
[email protected]
.

 

First Edition: January 2016