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January 2004
"Provocative subject matter, likeable characters and swift pacing."
Publishers Weekly on Moment of Truth
"Heggan dishes up an addictive read; her fans will be thrilled."
Publishers Weekly on Blind Faith
"Moment of Truth is an intricately plotted story that will leave you breathless with its twists and turns."
Scribes World Reviews
"Moment of Truth is a mesmerizing read! Start it early because if you don't, it will keep you turning the pages long after your bedtime."Crescent Blues Reviews
"From the first page to the last, Moment of Truth is expertly paced and magnificently plotted. Be prepared to devour this book in one sitting, as it is slick and quick. Quite possibly Christiane Heggan's best work to date."
Reader to Reader
Sinaia urlaub buchen"Christiane Heggan gets better with every book she writes! If anyone should ever wonder why Heggan hits the best selling lists often, all they must do is read one of her books. Moment of Truth is a great example."
Huntress Reviews
"Moment of Truth is a captivating tale flowing from one climactic event to another."
Romance Reviews Today | 1 lb of your favorite penne pasta ½ lb of dried mushroom (morels, porcini or other), soaked in warm water for ½ hour 2 tomatoes 1/3 cup Italian parsley, chopped 1 Tbsp of fresh thyme (dried will do just fine) 1 garlic clove, minced olive oil salt and pepper to taste Dice the tomatoes, remove as much of the seeds as possible and set aside. Squeeze the mushroom dry and chop roughly. Cook the pasta according to directions, then put two tablespoons of olive oil in a frying pan, sauté the mushroom along with the garlic, thyme and the parsley. Cook for about 2 minutes. Drain the pasta and add a little olive oil to it to keep it from sticking. To the pasta, add the diced tomatoes and half of the mushroom mixture. Mix gently. Transfer to a serving platter and sprinkle with the rest of the mushroom mixture.
Chicken with oranges
Will serve 4 1 lb of chicken tenders (that little tender part of the breast) 1/4 lb of snap peas 1 red pepper 2 onions, chopped 1 garlic clove, minced luxury hotels in Ponta 2 oranges 2 Tbsp lemon juice 1 Tbsp honey 1 tsp coriander 2 Tbsp olive oil Grate the zest of one orange, then extract the juice from the fruit. Mix it with the honey, one Tbsp of oil, the lemon juice, the garlic and the coriander. Add the chicken tenders to this mixture and allow to marinate for 30 minutes. Cut the pepper in thin strips. Peel the other orange and cut it in quarters. Cut the onions in rings. Remove the threads from the snap peas and boil them briefly (2 minutes) in salted water. In a wok (or a frying pan), heat up the rest of the oil and cook the onions until golden. Add the chicken, the pepper strips and stir until the chicken is cooked through. Add the rest of the marinade, the orange quarters and the snap peas. Cook another three minutes. Serve.
Wash eight average size leeks and cut off the dark green, leaving only the white and some of the tender green. Cook the leeks in salted boiling water for 15 minutes. Drain them and squeeze off excess water. Wrap a thin slice of ham (from the deli) around each leek and place in a buttered baking dish. Make a béchamel sauce *, adding a pinch of nutmeg to it and 1/4 cup parmesan cheese. Pour the sauce over the leeks, sprinkle another 1/4 cup of parmesan and bake at 425 degrees until golden on top (about 10 minutes). * A béchamel is nothing more than a white sauce made with butter, flour and milk and cooked until it has reached the desired thickness. It should have the consistency of pancake batter or thicker.
GRILLED SHRIMP
Will serve 4 people as an appetizer, or 2 as a main dish Toss 1 lb large shrimp (peeled, with the tail on) with 2 cloves of minced garlic, a generous pinch of thyme, the juice of 2 lemons and 8 Tbls of olive oil. Put into a plastic bag (the kind you zip so the bag will stay close), and shake until the shrimp are well coated. Keep in refrigerator for at least an hour (can be prepared the night before up to this point). In the meantime, cut 4 tomatoes into quarters. Put into a bowl along with 8 small balls of fresh mozarella cut in half, and 8 basil leaves, minced. Add salt and pepper, a little olive oil, and allow to marinate in the refrigerator until serving time. Grill the shrimp on an outdoor grill (5 minutes on each side). Serve with the dressed up tomatoes to which you’ll add a few drops of balsamic vinegar.
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