Knot the Usual Suspects | Haunted Yarn Shop Mystery Series | Molly MacRae

Knot the Usual Suspects | Haunted Yarn Shop Mystery Series | Molly MacRae

Product Description

Series: Haunted Yarn Shop Mystery (Book 5)
Mass Market Paperback: 352 pages
Publisher: NAL (September 1, 2015)
Language: English
ISBN-10: 0451471318
ISBN-13: 978-0451471314

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It’s time for Handmade Blue Plum, an annual arts and crafts fair, and Kath and her knitting group TGIF (Thank Goodness It’s Fiber) plan to kick off the festivities with a yarn bombing. But they’re not the only ones needling Blue Plum. Bagpiper and former resident Hugh McPhee had just returned after a long absence, yet his reception is anything but cozy. The morning after his arrival, he’s found dead in full piper’s regalia.

Although shaken, Kath and her knitting group go forward with their yarn installation—only to hit a deadly snag. Now, with the help of Geneva, the ghost who haunts her shop, Kath and TGIF need to unravel the mystery before someone else gets kilt!

Trimmed With Murder | Seaside Knitters Mystery Series | Sally Goldenbaum

Trimmed with Murder | Seaside Knitters Mystery Series | Sally Goldenbaum

Product Description

Series: Seaside Knitters Mystery (Book 10)
Hardcover: 336 pages
Publisher: NAL (November 3, 2015)
Language: English
ISBN-10: 0451471628
ISBN-13: 978-0451471628

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In Sea Harbor, the holidays mean cozy fires, festive carols, and soft skeins of yarn waiting to become hats and sweaters and scarves. And this year, Izzy and the other Seaside Knitters are also knitting tiny ornaments to decorate a tree for the first annual tree-trimming contest.

Their holiday cheer is multiplied when Izzy’s younger brother, Charlie Chambers, unexpectedly arrives to volunteer at a local clinic. He brings with him outspoken hitchhiker Amber Hanson, who is returning to Sea Harbor to claim an inheritance. She quickly reacquaints herself with the area—and forms an unlikely friendship with Charlie. But their bond is shattered when her body is found beneath the undecorated trees on the Harbor Green.

Charlie is a suspect in the murder, so Izzy and her fellow Knitters step in to uncover the truth. Their journey takes them into Charlie’s past and tests their fierce love for him. But it’s only by peeling away long-buried secrets that they can hope to restore joy to the season and enjoy the shining lights of the newly decorated trees....

Chunky Chili Recipe

Use chunks of stewing beef in your chili con carne for a more hearty and filling dish. Serve with rice and coriander, or crispy potato.

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 2 hours or until meat is tender



1-2 tbsp olive oil, plus extra if needed
14 oz diced stewing beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1½ tsp ground cumin
1-2 tbsp chipotle paste (or gluten-free alternative), depending on how spicy you like it
14 oz can kidney beans in chili sauce
14 oz can chopped tomatoes
1 lime, zested and cut into wedges
Handful coriander, leaves only, chopped



Heat the oil in a large pan and cook the beef chunks for a few minutes on each side until browned all over. Remove from the pan and set aside.

Add the onion to the pan, with extra oil if needed, and cook until softened.

Stir in the garlic, cumin and chipotle paste, and cook for 1 minute. Use a sieve or strainer for the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan.

Stir well, then put the meat back into the pan. Bring up to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or cook in the oven for 3 hours at 325°F/160°C/Gas mark 3).

Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and your choice of rice, wedges, or bread.

Beef Carpaccio with Chili Dressing Recipe

A delicious ‘no cook’ supper for 2, or an entrée for 4 – whichever way it is a really tasty beef dish!

Serves: 2
Preparation Time: 30 minutes
Cook Time: No Cooking Time



For the carpaccio
11 oz good-quality rib-eye or fillet steak
6 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp dried chili flakes
Salt and freshly ground black pepper

To garnish
2 tbsp chopped fresh coriander
2 oz fresh broad beans, podded, blanched
1 lime, juice only
2 handfuls rocket leaves/arugula/mixed leaves
Parmesan shavings - optional



For the carpaccio, begin by placing the steak between two sheets of silicone paper and flattening it out with a meat mallet or rolling pin. This helps to tenderize the beef. Place the beef onto a baking tray and place in the freezer to firm up but not freeze completely, about 30 minutes. This makes it so much easier to slice!

In a bowl, whisk together the oil, vinegar and chili flakes and season with salt and freshly ground black pepper.

To serve, remove the steak from the freezer and slice thinly with a very sharp knife. Arrange the slices on a plate, drizzle over the chili dressing. Place on a bed of rocket/arugula and garnish with broad beans, coriander and lime.

If you are using parmesan, sprinkle the shavings over the top – delicious!

Make sure the steak is fully defrosted before serving!

Cherry Clafoutis Pie Recipe

A really easy but delicious warm and comforting pudding for the winter months. If you don’t like cherries (the very first clafoutis was made with cherries) you can substitute for other soft fruit.

Serves: 4
Preparation Time: Less than 30 minutes
Cook Time: Approx  30 minutes



2 free-range eggs
2¾ oz caster sugar, plus extra for dusting
1½ oz plain flour
3½ oz double cream or crème fraîche
3½ oz milk
Butter, for greasing
8 oz cherries, stoned
9 inch sweet pastry case



For the clafoutis, preheat the oven to 180C/350F/Gas 4. Place the eggs and sugar in a large bowl and whisk together. Sift over the flour and whisk well then stir in cream or crème fraîche and milk. Leave to rest for 10 minutes.

Lightly butter a round baking dish (the size of the pastry case or thereabouts) and sprinkle with a light dusting of sugar to coat.

Place the pastry case inside the dish. Scatter the cherries in the dish and gently pour over the clafoutis batter. Bake for 20-25 minutes or until the batter is just firm to the touch. If it is too soft in the center, bake for a further five minutes. Remove from the oven and allow to cool a little before serving.

For a sweet and lovely accompaniment, whip together cream,  a little icing sugar and vanilla seeds to soft peaks and spoon over the clafoutis.

Cherry Braised Short Ribs Recipe

Serves: 4
Preparation Time: 25 min
Cooking Time: 1 hr



3 lbs short ribs (6-8 three inch pieces)
1½ cups pitted dark cherries (fresh or dried)
1 cup bone broth (make your own or buy natural from the supermarket)
2 tbsp fresh thyme
2 tsp lemon zest
2 tbsp fresh lemon juice
2 cloves garlic, minced
3 tbsp olive oil



In a cast iron skillet, add 1tbsp olive oil and brown all sides of the short ribs. Remove and set aside.

In a skillet or frying pan sauté the onions and garlic until softened. Add cherries, zest thyme, lemon juice and broth.
Cook for 5 minutes then add the short ribs. Stir and continue to cook for about 10 minutes.

Transfer everything to a baking dish, cover and cook on a low heat (300°F) for approx 1 and half hours.  Test that the ribs are tender – if not return to the oven for a further half an hour. Continue until ribs are meltingly tender (ovens vary, so persevere!)

This dish is so tasty with either roasted vegetables, or go really oriental and serve with bok-choi and green onion stir fry.

Smoked Trout and Potato Salad Recipe

A good summery salad as a light lunch or early supper, but still delicious in the winter months. You can serve this salad warm or cold.

Serves:  4
Preparation Time: 10 minutes
Cook Time: 15-20 minutes (for the potatoes)



4 cooked smoked trout fillets (approx. 4 oz each)
1 lb baby ‘new’ potatoes, cooked for 15-20 minutes
8 green onions or scallions, cleaned and chopped at an angle
4 tbsp mayonnaise
Juice of 1 lemon
Plenty of freshly milled black pepper
A few sprigs of mint, finely chopped



Cook the potatoes until tender, but try not to split them.

In a bowl, flake the smoked trout, add the green onions, pepper, mayonnaise, lemon juice and chopped mint.

Add the potatoes whilst still warm, or wait until they are cold. Mix everything thoroughly.

Place on one large plate or separate plates, season and serve with a little more salad.

Cheese and Herb Fishcakes Recipe

Lovely melting fishcakes with a soft cheesy center and quick to make and cook and a big favorite, particularly with the children. A warm minted pea and potato salad is a great accompaniment and a change from chips or fries.

Serves: 6
Preparation Time: 10 minutes
Cook Time: 20 minutes



2 x 6 oz cod loins, skinned, boned and cut into cubes
4 spring onions, finely sliced
12 oz floury potatoes, cooked and mashed
2 tsp parsley, finely chopped
Flour for dusting
4 oz garlic and herb cream cheese, or cheddar cheese, grated
4 oz breadcrumbs
1 egg, beaten
2 tbsp sunflower oil
For the minted pea and potato salad
6 oz baby potatoes, skin on, boiled and cut into small pieces
8 oz frozen peas, defrosted and warmed through in the microwave
½ red onion, finely chopped
8-10 mint leaves, finely chopped
2 heaped tbsp mayonnaise
6 cornichons (gherkins) finely chopped



Pre-heat grill.

In a large bowl, mix together the fish, cooked potatoes, spring onions and parsley.

Dust hands with flour and divide the mix into 12 portions. Shape each portion into a ‘burger’ or patty, flattening slightly.

Place a spoonful of cheese in the middle of 6 of the patties, top with another patty and mould together. Repeat the process until you have 6 fishcakes.

Coat the fishcakes in beaten egg and then breadcrumbs, and place on a foil lined baking tray. Cook in the oven for 20 minutes, turning once and brushing with oil.

Meanwhile, crush the peas and mix with the potatoes, cornichons, red onion, chopped mint and mayo, serving slightly warm.

Place fishcakes and potato salad mix on each plate and serve.

Pecan and Raisin Pancakes Recipe

Lovely way to start the day if combined with bacon or fresh fruit, or you can eat this as a delicious but filling dessert!

Serves: 2
Preparation Time: 10-12 minutes
Cook Time: 5-8 minutes



2½ oz whole wheat flour
2½ oz almond flour (you can mix plain flour with ground almonds)
1 tsp baking powder
½ tsp baking soda
1 pinch salt
1 egg
3 tsp maple syrup
3½ oz buttermilk
1 tbsp canola oil
1 tsp vanilla extract
1½ oz pecans, chopped reasonably small
2 oz dried raisins or sultanas
Butter or oil, as needed (for cooking)



Sift flour, almond flour, baking powder, baking soda and salt together in a mixing bowl.

In a medium bowl, whisk one egg. Whisk in the maple syrup, buttermilk, canola oil and vanilla. Quickly whisk in the flour mix. Fold in the pecans and the raisins. Do not overwork the batter. Set aside for 10-15 minutes to allow batter to settle.

Heat non-stick griddle or a large skillet over medium-high heat. Brush with butter or oil. Measure one half cup of batter and pour into hot pan and let cook until bubbles appear. Flip pancake and cook until brown.

Serve stack of pancakes with pecans, raspberries or blueberries and a drizzle of maple syrup or honey if you prefer.

Makes 5 or 6 pancakes depending how big you like them! You could also serve with crispy bacon and a little more maple syrup for breakfast – yummy!

Pear and Chocolate Pudding Pots Recipe

Pear and chocolate is a combination from heavy. These delicious cake pots are a great dessert and will impress your friends, even though they are simple to make.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 20 minutes



3 oz butter
3 oz caster sugar
2 eggs
1 oz cocoa
3 oz all purpose flour
¼ tsp baking powder
4 small pears, peeled but stalk left on
2 tsp runny honey
Icing sugar for dusting



Heat oven to 350F/180C/Gas Mark 4.

Lightly butter four ramekins. Cream together butter and sugar until blended. Beat in the eggs vigorously. Add cocoa and beat again.

Quickly fold in flour and baking powder. Divide mixture between the four ramekins.

Cut base off each pear, making it stable. Press a pear into the middle of each ramekin and bake in the oven for 16 minutes. Serve drizzled with a little honey and a dusting of icing sugar.

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