02 Murder at the Mansion (14 page)

“That and Gabriella having grown rather fond of the organic produce,” Sophie said.

“Speaking of which, I insist you try these chia seed and coconut macaroons,” Gabriella said, gesturing toward the table. Annabelle and Philippa took one each.

“I’ve never heard of chia seeds,” Philippa said.

“They are going to be
huge,”
insisted Gabriella. “I hear they have them for breakfast in California. In smoothies. The health benefits are marvellous, darling.”

Annabelle and Philippa took tentative bites, disguising their reactions with all the reserve and politeness that has been the staple of British life for centuries.

“Oh. They’re very interesting,” Annabelle said, munching purposefully through the sticky treat.

“Oh, and do try this chamomile tea,” Gabriella urged, pouring two teacups full of hot yellowy liquid and offering them to the guests.

Once again, Philippa and Annabelle exchanged glances, sniffed at the aromatic beverage and sipped tentatively.

“It’s very different from English tea,” Philippa said, who struggled to contort her expression into something resembling pleasure.

Gabriella smiled with pride.

“So, I take it you’re here to stay?” Philippa asked.

“Indeed we are,” Sophie replied.

“The French tourists have become British residents,” joked Gabriella.

“You won’t miss London?” Annabelle asked.

“Well,” Sophie began, “some would say that the appeal of fast city life is unmatched. But, as I think you know well enough yourself, Vicar, adventure and excitement can crop up in the strangest of places.”

Annabelle and Philippa spent a delightful couple of hours mingling with Upton St. Mary’s newest residents from London and sampling the breath-taking delights of the Woodlands Manor Resort & Spa. They then got back into the blue Mini (brought conveniently to them by the valet, of course), and made their way to Philippa’s house.

For the first time since the grim events at Woodlands Manor, Annabelle allowed herself to enjoy the simple pleasure of driving away from the house through Cornwall’s vibrant countryside, unfettered by troubling thoughts of mystifying murders. They reached Philippa’s home and made their way to the kitchen.

“Cup of tea, Vicar?”

“Oh, yes. That’s just what the doctor ordered.”

“Chamomile?” Philippa said, before breaking into a small giggle.

“I think I’ll stick to tradition for a while, Philippa,” Annabelle smiled back. “Milk and sugar, please.”

Philippa brought the pot to the table and then opened the oven to reveal a tray of deliciously aromatic, freshly-baked cupcakes.

“Heavens!” the Vicar exclaimed. “Those look wonderful!”

“They’re almond, Vicar.”

“They smell absolutely scrumptious!”

“Thank you. I decided against making a baklava.”

“Why so?” Annabelle said, trying to restrain herself from grabbing the cupcake too ferociously.

“We’ve had enough drama in Upton St. Mary this past while.”

“Meow,” Biscuit said, announcing her arrival to the two ladies. The ginger cat stepped lazily to her favorite position by the door, her eyes keenly focused on the cakes.

“Don’t worry, Vicar,” Philippa said, noticing the cat, “I’m keeping my eye on that cat. She won’t be stealing any more of these cupcakes. She’s on a strict diet of chicken bits and fish now. She could do with losing a few pounds herself.”

“Philippa!” Annabelle said. “What are you inferring?”

“Well, Vicar, since you’ve reacquainted yourself with the Inspector recently…”

“Oh,” Annabelle interrupted, “our relationship is strictly professional.”

“Yes, Vicar. Sorry.” Philippa said, winking at Biscuit. “Though I daresay you impressed him – in a professional capacity, of course.”

Annabelle focused on sipping her tea and eating her almond cupcake. The two ladies were silent for a few moments, enjoying the peace and pleasure of the atmosphere, a silence only broken by the occasional chirping of a spring bird outside.

Annabelle swallowed the last of her cupcake and sipped once again from her teacup. She started to reach for another cupcake, before pausing halfway. She considered for a moment, before catching Philippa’s eye.

“Oh, go on, Vicar. You deserve it,” Philippa said, with a smile.

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REVERENTIAL RECIPES

WICKED WALNUT CUPCAKES with MAGNIFICENT MAPLE BUTTERCREAM FROSTING

For the cupcakes:

3/4 cup (1 1/2 sticks) unsalted butter

1 cup soft brown sugar, packed

1 cup sugar

3 eggs

3 cups flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/4 cup whole milk

1 teaspoon vanilla extract

Walnut butter (see recipe)

For the frosting:

3/4 cup (1 1/2 sticks) unsalted butter

2 cups powdered sugar

Walnut butter (see recipe)

1/2 teaspoon molasses

1/2 teaspoon maple extract

1 teaspoon vanilla extract

2-3 tablespoons water

1/2 teaspoon walnuts, finely chopped

For the walnut butter:

1 cup shelled walnuts

2 tablespoons butter

3 tablespoons water (as needed)

Dash salt

Preheat the oven to 350°F/180°C. Line cupcake tins with paper liners. To make the walnut butter, mix all ingredients in food processor until well blended. Add water to make the consistency creamy, like mildly chunky peanut butter.

To make cupcakes, cream butter and sugars until light and fluffy. Beat in eggs one at a time. Add sifted dry ingredients, and slowly blend in milk. Stir in vanilla extract and fold in six tablespoons of the walnut butter. Reserve remainder of butter for frosting. Spoon cupcake batter into paper liners, filling them about three quarters full.

Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Leave to cool completely.

For the frosting, cream together unsalted butter and sugar. Gradually add remainder of walnut butter, molasses, maple extract, and vanilla extract. Add water, one tablespoon at a time, until mixture is fluffy and creamy. Top cupcakes with frosting, and add finely chopped walnuts for decoration.
Makes approximately 30 cupcakes.

BEATIFIC BAKLAVA

1 2/3cups sugar

1 1/2 cups water

2 teaspoons rose water

2 teaspoons orange blossom water

2/3cup honey

2 cinnamon sticks

2 (5 x  1/2-inch strips orange peel)

2 cup (2 sticks) butter, melted

1 cup chopped walnuts

1/2 cup chopped pecans

1/2 cup chopped almonds

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

15 phyllo pastry sheets frozen, thawed

Stir 1 1/3 cups sugar, water, rose water, orange blossom water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat and bring to boil, stirring continuously for 10-15 minutes or until consistency is thick like syrup. Remove from heat, and chill until cold.

Preheat oven to 325°F/160°C. Line a 13 x 9 x 2-inch metal baking pan with parchment paper, and brush with a little of the melted butter. Mix walnuts, pecans, almonds, cinnamon, all spice, and the remaining1/3 cup sugar in a medium bowl.

Fold one sheet of phyllo pastry in half to form a 12 x 9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with four more folded sheets, brushing top of each with butter.

Sprinkle half of nut mixture over the top of the pastry. Repeat with five more folded sheets, brushing the top of each with butter. Sprinkle remaining nut mixture over the top. Add five more folded sheets of pastry, again brushing the top of each with melted butter.

Using a sharp knife, make seven diagonal cuts across the phyllo pastry, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction, with cuts crossing in the middle to form a diamond pattern. Bake in the oven until golden brown, around 30 to 40 minutes.

Strain white foam, cinnamon sticks, and orange peels from syrup. Spoon 1 1/4 cups syrup over hot baklava. Cover and refrigerate or dispose of remaining syrup.

Cut baklava along lines all the way through layers. Cover and let stand at room temperature for four hours before eating. Can be made one day ahead. Do not wrap, or it will become soggy. Best if served individually. Can be chilled.
Makes approximately 30 pieces.