Cooking The Books – S E Gilchrist

Chef with cookbookToday we welcome S E Gilchrist, an author of hot romances set in fantasy worlds and outer space. And what a year she’s had! Contracts right, left and centre with Escape Publishers and Momentum as well as dipping a toe in the waters of Indie publishing.  Now, I’ve always wondered what people eat in space. S E’s here to tell us, and she’s got a terrific recipe to get us ready for the journey.

My first response to Lou’s invitation as a guest blogger on ‘Cooking the Books’, was…”OMG, what will I talk about, I hate cooking!” But the lure of finding new tasty recipes sucked me in, especially if they are quick and 2011 compressed

The truth is I’m impatient these days with anything which draws me away from my writing. I feel this comes from having limited ‘spare time’ plus, what feels like a lifetime, of cooking for a family of four. So nowadays, it’s a case of every man (or woman) for themselves in my kitchen. An inspired decision on my part, considering my three twenty-something ‘children’ are on various health kicks and work outs worthy of any Olympic contestant.

I’d like to share with you today, one of my favourite recipes (which requires only a few minutes of standing over the stove thus resulting in no books catching on fire!).

Roast Pumpkin & Fetta Frittata (about 30 minutes if pumpkin previously cooked)


500g jap pumpkin (either steamed or roasted previously – fabulous way to use up leftovers)
1/2 cup chopped spinach leaves
1 onion, finely chopped
3 garlic cloves, crushed
1 teaspoon basil

1 teaspoon mixed herbs
6 eggs, lightly beaten
200g feta, crumbled

1/2 cup grated light tasty cheese

Fresh garden  salad, to serve


  1. Preheat oven to hot, 200°C. Lightly grease and line a large oven tray and a 20cm cake pan with baking paper. (I often use a loaf pan or a baking dish)
  2. Heat 1 tablespoon of oil in pan on high. Saute onion and garlic for 2-3 minutes until tender. Remove from heat. Stir herbs through. Cool slightly.
  3. In a bowl, whisk eggs. Stir in feta, onion mixture, pumpkin and spinach leaves. Pour into pan. Sprinkle with grated cheese.
  4. Bake for 20-25 minutes until firm and golden. Cool in pan for 10 minutes before cutting into squares. Serve with salad.

    frittata_pumpkin and feta

    courtesy of Womans Day

And if I’m lucky it will look something like this…

Legend Beyond The Stars_Final web pagesUnfortunately with the majority of her time spent on an alien space ship, Alana, the heroine of Legend Beyond the Stars is often reduced to eating protein cubes.  By the time, she and her friends finally land on a ‘civilised’ planet the need to taste real food is as strong as any addiction. Here’s an excerpt …

“I’m gettin’ a bad feelin’ ‘bout this place.” Jessamine’s voice interrupted her dismal thoughts.

Interested, Alana turned to face her and gestured towards the screen. “How so? Is it the planet, do you think?”

“Well, hard to say, but I don’t believe so. I feel somethin’ bad is gonna happen. Maybe cause Wray and Casis have been actin’ kinda weird. You know,” Jessamine waved a vague hand in the air, “tense. And not that kinda tense.” She chuckled and Alana grinned. “Almost sad as if there is some kinda heavy decision weighin’ on their minds.”

“They could be deciding whether one of them should bow out and leave the field for the other.”

“Absolutely not. I did wonder at first but seems our trio is workin’ good and it sure keeps me busy.” Jessamine winked.

“Then it’s something else.” Alana compressed her lips and crossed her arms over her chest.

Jessamine exclaimed, “You feel it too!”

“Yeah, I sure do.”

“Honey, I’m sure if you ask the Commander he’d tell you what was goin’ on. Don’t you have any idea what we’re doin’ here?”

“Commander Tarak and I do not have the kind of relationship where we exchange confidences.” Alana turned away.

“Ouch. Well, hon, my boys are holdin’ out too. And lookin’ forward, that will definitely need to change,” Jessamine said, her chin jutted out with determination.

“All I can say is, I wish you luck.”

Jessamine linked arms with her and grinned. “If I’m sure of one thing, it’s this, you sure have Commander Tarak wrapped around your little finger.”

Alana snorted with disbelief.

“Well, you’ll see I’m right. Though I so hope we’ll be eating real food for a change. I’m really tired of space rations. A huge juicy steak would go down just nice.”

“I’m on the same page with you there, Jess.”

“Honey, if a cow walked past me now, I would devour it whole; hide, hooves and all.”

Since the heroines of my short stories, The Portal (out now) and Awakening the Warriors (coming 1st May) are also on space ships, I’ve made them suffer too. Maybe I should go into the space ration business.

Thankyou, Lou, for hosting me today. I’ve enjoyed being on your blog and reading how other writers combine food with passion and love. compressed for web pages

twitter : @segilchrist1

facebook : SEGilchrist

Buy links:

Legend Beyond the Stars : Amazon:     iTunes:

The Portal : Amazon:    iTunes:

Awakening the Warriors : Amazon:


30 comments on “Cooking The Books – S E Gilchrist

  1. Another enjoyable, post, thanks Lou and S.E. Gilchrist! Frittatas are one of my go-to favourites, too. They’re a great way to use up leftover vegetables!

  2. Hi SE (Suz),
    You have to wonder about protein cubes. I mean, there’s protein (tofu), protein (egg whites), protein (cheese) and there’s protein (meat/fish/poultry). I’d like to think the protein cubes of the future will at least be tasty 🙂 I am going to have to make Roast Pumpkin & Fetta Frittata! Yummy!!

    Lucky me worked (as in edited) with Suz on Legend Beyond the Stars and the upcoming Awakening the Warriors and I loved them from beginning to end.

    Thanks for having Suz as your special guest, Louise.

  3. Thank you for the recipe, Suzanne. It sounds yummy. I’m on a low carb diet, which is very slowly working, and that recipe would fit in well. Your book sounds great, by the way!

    • Hi Victoria, my daughter is on a low carb diet. I’m trying desperately to stick to mine. I dont always stick to the same vegies for this frittata, apart from the pumpkin which I always include, I often add zuchinni and carrot too. Thanks for dropping by.

    • Hi Victoria. Great that we’ve got a healthy recipe 🙂 So often it’s something decadent that makes us feel guilty even looking at it!

  4. Ooh, nice recipe! I’m a big frittata fan. They’re so easy to whip up and served with salad make nice healthy meal. Definitely trying this one.

    Wishing you all the best with your releases. Really enjoyed the Legend snippet.

    • Hi Cathryn,
      I’m a huge fan of frittatas as well. They seem to carry just about any ingredient you throw at them and as you say, all you need is a salad (and maybe a glass of wine) for a great meal.

    • Hi Susanne. Baked beans on toast are always a treat in my book! Especially when they’re sitting on top of sourdough toast, with some crispy bacon in between and a perfectly poached egg on top. Poor space travellers and their protein cubes!

  5. Hi, Juanita. So true, pumpkin and feta is one of those food marriages made in heaven. Thanks for dropping in!

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