1 min horror - Incompatible - Alien contact, incompatibility & terrible consequences.

Incompatible - 1 min Horror

Science Fiction Zombies!

Tales with Tasha is dipping onto paranormal in space this week and all of my shorts are on the dark and horrible side. Today we have zombies. There's no where to run!

Please, LMK what you think in the comments, and if you enjoy it and would give it a thumbs up to like the vid on YouTube, that would be amazing.💕 Thank you.

All the books of fic on my YouTube Channel

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Check Out My Fiction YouTube Channel

Tales with Tasha

Each week we have a theme and so there will be something for all tastes.

• 🎤Micro stories as YouTube Shorts Monday - Thursday - for fun quick viewing
• 🕮A longer story every Friday - for story time, over coffee or before going to bed

Tasha's Social Media

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1 min horror - Cursed Ship - SciFi homage to the Amazing Dracula

Cursed Ship - 1 min Horror

A Science Fiction Homage to the Amazing Dracula

This week my stories are inspired by paranormal in space and I went for a classic first. This is my homage to the wonderful Dracula, but with a science fiction twist.

Please, LMK what you think in the comments, and if you enjoy it and would give it a thumbs up to like the vid on YouTube, that would be amazing.💕 Thank you.

All the books of fic on my YouTube Channel

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Check Out the rest of My Audio Fiction YouTube Channel

Tales with Tasha

Each week we have a theme and so there will be something for all tastes.

• 🎤Micro stories as YouTube Shorts Monday - Thursday - for fun quick viewing
• 🕮A longer story every Friday - for story time, over coffee or before going to bed

Tasha's Social Media

@beren_writesFacebookInstagramLinkedInAmazon

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AtoZ 2022 Challenge Theme Reveal

There always seem to be such a long time after the AtoZ Challenge until the new year and then it creeps up so quickly! I know I am a day late, sorry - things happened yesterday while I was preparing the post. Welcome fellow AtoZers and also those who have no idea what I am talking about.

For those not in the know - the AtoZ Challenge runs every April. The challenge is to post every day in April except for Sundays, which is 26 posts, and each day is inspired by a letter of the alphabet. Day 1 = A, Day 2 = B etc.

My theme this year is:

YouTube - What They Don't Tell You

Last October I started my narrated fiction YouTube Channel - Tales with Tasha, which I am slowly growing. I am by no means an expert in YouTube, but I have been learning many things as I go along. I would like to share what I have learned, as well as some of the story content from my channel for pure entertainment purposes.

Lots of the things I have learned for YouTube also apply to other forms of social media, so there should be something for everyone.

Latest long story - Flawed Design: Alien Is as Alien Does :

Check out all the other Theme Reveals here.

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Check Out My Fiction YouTube Channel

Tales with Tasha

Each week we have a theme and so there will be something for all tastes.

• 🎤Micro stories as YouTube Shorts Monday - Thursday - for fun quick viewing
• 🕮A longer story every Friday - for story time, over coffee or before going to bed

---

Tasha's Social Media

@beren_writesFacebookInstagramLinkedInAmazon

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Recipe: Almond Flour, Banana, Peanut Butter, Choc Chip Muffins (Gluten Free)

This is based off another of Olena's recipes at iFoodReal - Almond Flour Muffins, but I tweaked it a bit and added in a few things, so here is my version. Her recipe is fab and no doubt healthier than mine, but I wanted to add a bit of a rounder flavour, hence the peanut butter.

These are gluten free and Olena's recipe is low carb, but I added the peanut butter, so if you are on a Keto diet you'll need to figure that in. It's not against the rules because it is moderately low in carbs, but it needs to be considered.

Ingredients

• 3 ripe bananas - all the sweetness comes from these, so go for bananas that are going brown (buying them a week in advance and leaving them on the side is advised - just remember to buy extra for roving munchers because I almost lost mine to the hubby a couple of times 😂)
• 3 large eggs
• 1 tsp vanilla extract (not essence!)
• 1/2 tsp cinnamon
• 1/2 tsp powdered ginger
• 1 tsp baking soda (bicarbonate of soda)
• 1 tsp baking powder
• 1/4 tsp salt
• 120g 1/2 cup natural peanut butter (I recommend Skinny Dips Hi-Oleic Smooth PB - it has an amazing flavour)
• 300g (2 bags) 3 cups ground almonds (almond flour)
• 200g (2 bags) 70% dark choc chips (Dr Oetker are really good - and yes this is 4x the amount Olena uses, but what can I say, I love choc chips 😋)

Equipment

• 12 muffin cases (2in/55mm)
• 12 spot muffin tin or individual muffin tins
• 1 food mixer (you can do it by hand in a bowl with a masher and a spoon, but it will take some elbow grease)
• 1 spatula
• 1 ice cream scoop (you can use a spoon, this just makes it easier)

Method

1. Pre-heat the oven to  180C/350F.
2. Place the paper muffin cases in the muffin tin. You can use cooking spray and cook the muffins directly in the tray if you wish, but I prefer them in cases to make them more portable.
3. Add the banana, eggs, vanilla, cinnamon, ginger, bicarb, baking powder and salt into the food processor and whizz until smooth. You may have to scrape down bits of banana from the side a couple of times.
4. Add in the peanut butter and whizz again to mix in.
5. Add the ground almonds and process until just mixed in. You will definitely have to stop and use the spatula to scrape down the walls at least once. DO NOT OVER PROCESS.
6. Take out the blade and scrape it off before putting it aside.
7. Pour in the choc chips and mix through the batter with the spatula. Do this slowly or you will end up with batter all over the counter top (ask me how I know 😆).
8. Use the ice cream scoop to portion the batter into the 12 cupcake cases. I find the best way is to put a level scoop in each and if there is a little batter left at the end, add some more to each case.
9. Bake in the oven for 20-25 mins. I usually do them for 15 mins, then turn the tray and put them on for another 5 because they do quickly in my oven. They are done when they are golden on top and a tooth pick comes out clean.
10. Take them out and let them cool on a wire rack for at least 20 mins. I think they are even better the next day, and they will keep in an airtight cool place for four or five days.

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Check Out My Fiction YouTube Channel

Tales with Tasha

Each week we have a theme and so there will be something for all tastes.

• 🎤Micro stories as YouTube Shorts Monday - Thursday - for fun quick viewing
• 🕮A longer story every Friday - for story time, over coffee or before going to bed

---

Tasha's Social Media

@beren_writesFacebookInstagramLinkedInAmazon

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Recipe - Caramelised Onion & Goats Cheese Frittata #Vegetarian #GlutenFree

Caramelised Onion & Goats Cheese Frittata

#Vegetarian #GlutenFree

Now this recipe is very versatile and you can basically add anything you want, as long as it is cooked in advance or will cook in the same time as the frittata. So for meat lovers, make sure to cook bacon or sausage before adding it in. This method is for the air fryer, but you can also make it in a skillet and pop it in the oven to finish off.

serves 2-3 people or 4 with sides

Equipment

• Air fryer or oven proof skillet/frying pan and oven
• baking tin that fits in the air fryer
• grease proof paper
• med bowl
• whisk

Ingredients

• 5 large eggs
• 160ml (2/3 cup) milk 
• ~4 tbsp caramelised onions (use your preferred method - I do something like this Instant Pot Caramelised Onions this is A Stove Top Method - they keep in the fridge well)
• 45g (~1/4 cup) soft goats cheese
• 30g smoked cheese (optional)
• handful of frozen peas
• sprinkling of grated cheese (I use a pre-grated four cheese mix, but mozzarella would do, it's mostly for the crust)
• salt & pepper to taste

Instructions

Air Fryer

• Line your baking tin with greaseproof paper on the bottom - as you can see from the image, I use a cake liner, but that's because my springform tin leaks - ask me how I know 😏. In the photos I hadn't cut down my liner, but now I cut off about a cm at the top, which prevents it folding inwards.
• Spread the caramelised onions over the base of the lined tin.
• Beat together the eggs, milk and seasoning (you can add other herbs here too if you like - rosemary would be good).

• Pour into the baking tin.
• Dot in the goats cheese and smoked cheese in little lumps and scatter in the peas.
• Sprinkle the grated cheese over the top.

• Pre-heat the air fryer to 150C /300F (my air fryer is an Instant Pot Pro Crisp)
• Pop the frittata in the air fryer and cook for ~20mins or until set in the middle (use a knife to test it). My baking tin is quite deep, so it takes longer, but start at 20 and keep checking.

As you can see my liner folded over, which is why I trim them now.

or

Oven/Hob

• Preheat the oven to 180C/350F
• Heat a little oil in the frying pan on the hob.
• Add the onions on the base of the frying pan and pour in the egg/milk mixture.
• Dot in the goats cheese and smoked cheese and peas.
• Cook until the bottom is just set.
• Sprinkle over the grated cheese and pop in the oven for 10-15 mins until set.

This comes out as a light and fluffy frittata which is delicious on its own or served with potatoes and veggies.

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Check Out My Fiction YouTube Channel

Tales with Tasha

Each week we have a theme and so there will be something for all tastes.

• 🎤Micro stories as YouTube Shorts Monday - Thursday - for fun quick viewing
• 🕮A longer story every Friday - for story time, over coffee or before going to bed

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Recipe: Cauliflower Cheese Soup - Perfect and delicious for a cold autumn or winter day. #Vegetarian

Cauliflower Cheese Soup

This is a lovely, filling soup, comforting and warm with some deep wintery flavours. Now the first part of the recipe where we roast the cauli is optional, but it really enhances the flavour of the soup, so only skip it if you really don't have time. 

I made my soup using my Instant Pot Pro Crisp, which is an air fryer and a pressure cooker (I really wanted to try it out since it's new and I had only used the air fryer part once), but it is totally possible using an oven and a large saucepan.

As long as you check your stock, this recipe is gluten free and vegetarian. To make it vegan, swap out the cheddar cheese for a vegan alternative and maybe a bit of nutritional yeast to boost the flavour.

Ingredients

• 1 large cauliflower
• 2 tbsp olive oil
• 1/2 tsp ground turmeric
• 1 tsp ground paprika
• salt and pepper to taste
• 1 large onion
• 2 cloves of garlic
• 1 can (400ml/14oz) coconut milk
• 1lt vegetable (or chicken if you don't mind it not being vegetarian) low sodium stock
• 150g shredded mature cheddar
• 1/2 tsp garlic powder (optional)

Instructions

1. Cut the cauliflower into medium sized florets, then cut each in half.
2. Mix the turmeric, paprika, salt and pepper in a small bowl.
3. In a large bowl add 1tbsp olive oil to the cauliflower and make sure it is all coated, then add the mixed spices and toss until each floret is covered.
4. Optional, but recommended - Roast the cauliflower: in the air fryer, place in the basket and roast at 200C (390F) for around 15 mins, giving it a shake at regular intervals, or until the edges of the cauli have browned nicely - in the oven, spread the cauli on a large baking sheet and pop it in at 220C (425F) and roast for 20 mins, turning the cauli ever 5 mins or so.
5. Chop the onion into medium sized pieces.
6. Sauté the onion: for an Instant Pot, press the saute option on high, for the hob, put a large saucepan over a med to high heat and add the other tbsp of olive oil with the onion. Cook the onion, stirring constantly until it is going golden, but not crisping on the edges.
7. Bruise and add the garlic cloves and cook for another minute until it is fragrant.
8. Add the cauliflower (if you would like, reserve some of the cauli as a garnish, but I totally forgot) to the pot and mix with the onion.
9. Add the coconut milk and the stock and stir to combine.
10. Cook until the onion is melting away and the cauli is so tender it is breaking up. Instant Pot - put on the lid, pressure cook for 10 min and do an instant pressure release. Hob - simmer for 15-20 mins.
11. Taste the soup, add more seasoning if necessary, but remember the cheese will add salt. I also added some garlic powder at this point because pressure cooking can mute garlic flavour.
12. Add the cheese to the pot and using a stick/immersion blender, blend the soup until it is smooth.

Serve with something crunchy sprinkled on top, or your reserved cauliflower as a garnish. Those little crunchy fake bacon bits would be really nice, or real crispy bacon, or croutons, or crunchy onions - the options are limitless.

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Tales with Tasha

Each week we have a theme (this week is was vampires, next week it is creepypasta/urban legends) and so there will be something for all tastes.

• 🎤Micro stories as YouTube Shorts Monday - Thursday - for fun quick viewing
• 🕮A longer story every Friday - for story time, over coffee or before going to bed

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Image used in banner by Anna Nekrashevich from Pexels

It's OFFICIAL LAUNCH DAY at Tales with Tasha - A Spine Tingling Ghost Story

OFFICIAL LAUNCH DAY
at Tales with Tasha

The mico!fiction countdown is complete and it's time for the first official long video on my new, narrated fiction YouTube channel:

Tales With Tasha

Ali works at the Chatham Historic Dockyards as a night security guard. He's new at it, but he likes it, and it suits his university schedule. There's only one rule that seems weird: Do not do rounds between 3 and 3:05am. It has to be a joke, right?

Come on over and enjoy the spine tingling ghost story I have in store for you.

Please come and subscribe and help me get to 1000 subscribers - the first YouTube milestone.

💖Thank you so much.💖

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Tales with Tasha - New YouTube Channel is Live! Lots of lovely fic...

Tales with Tasha
New YouTube Channel Is Live!

It's finally time! I've had to put the launch off twice because of other things coming up, but it is finally ready to go. Drumroll please ...

💖My new narrated fiction YouTube channel, Tales with Tasha is live.💖

Timetable

We are starting today (Sat 23rd Oct) with a countdown of micro-fiction to the official launch, this Friday, 29th October. Every day there will be a new horror based short in honour of Halloween, building up to a longer, ghostly tale on launch day.

• Saturday - Creepy Horror (micro drabble)
• Sunday - Comedy Horror (micro drabble)
• Monday - Werewolf (comedy) Horror (micro drabble)
• Tuesday - Evil Twin Horror (micro drabble)
• Wednesday - Monster Horror (micro drabble)
• Thursday - Zombie Horror (micro drabble)
• FRIDAY launch - Ghostly Horror (short story)

Please come on over and subscribe so you never miss a story. There will be vampires, romance, fantasy, sci-fi and paranormal - all the genres you would expect from me.

And if you enjoy a story, please give is a thumbs up, it really helps the algorithm - thank you 💜. Even better, leave a comment.

Every week from now on there will be 5 vids:

• 4 micro fiction shorts (100 words) Mon-Thurs
• 1 longer story episode (between 2k-4k words) Friday

Format

You get the dubious honour of seeing me in the flesh. All the micro fic are done with the YouTube shorts app on my phone, so it's just me and the camera. For the longer fic, you will also have to put up with me at the beginning and the end so much for that plan - I'm going full audio to begin with because my camera style is terrible, but the actual fic part is me narrating with page animation so the words are on the screen for those who want to be able to see them too.

Bow down before my Adobe After Effects skills! 😂😜💖

I don't know about you, but sometimes when I am listening to a story, being able to follow along on the screen helps me take it in. Hence my choice. It also means I don't have to worry about what I look like when trying to read thousands of words 😉.

This Week & Beyond

As I mentioned above this week's genre is horror in honour of Halloween, but next week it is dragons and magic, and you'll have to wait to find out what is the week after that. So there will be a lot of variety to keep everyone entertained. It's YouTube, so none of  my naughtier fiction will be on the channel because I don't want to be banned 😉, but the fics will range from suitable for all to teen.

Please come and subscribe and help me get to 1000 subscribers - the first YouTube milestone.
💖Thank you so much.💖

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Recipe: Delicious & Healthy Instant Pot Potato, Garlic & Rosemary Soup #Vegetarian #Vegan #GlutenFree

Delicious & Healthy Instant Pot Potato, Garlic & Rosemary Soup

This is a lovely, hearty and healthy smooth soup that you can add crunchy things like croutons to, if that is what you like. Would also be lovely with nuts or pine nuts or roasted pumpkin seeds - anything like that. It uses coconut milk for some extra creaminess as a delicious alternative to cream or milk.

Now before you say, but I don't have an Instant Pot, never fear, you can make this on the stove top just as easily, except you'll probably have to give it a stir every now and then. Simply follow the instructions using a large saucepan on the hob and cook the potatoes until they are tender.

Vegetarian / Vegan / Gluten Free

Serves 6 hungry people min, and will keep in the fridge/freezer

Equipment

Required

• 5.7 lt / 6 quart Instant Pot (or you could halve the recipe if you have the smaller one)
• or a large heavy base saucepan
• trivet
• wooden spatula
• 1lt / 4 cup jug
• Stick blender of stand blender

Optional if you're not worried about how smooth the soup is

• sieve
• large bowl
• silicon spatula
• ladle

Ingredients

• 2kg/4.4lb potatoes of your choice (I used Albert Barlett Rooster Potatoes)
• 1 bulb/head of garlic
• 1 large white onion
• 1.5 tsp dried rosemary
• 1lt/ 4 cups low or no salt veggie stock (I use 2 good quality stock cubes and boiling water) - chicken stock would work too if you're not worried about it being vegetarian.
• 1 can (400ml / 1.7 cups) coconut milk
• salt and pepper to taste
• 1 tbsp oil for frying

Instant Pot Potato, Garlic & Rosemary Soup

Instructions

1. Peel and chop the onion and garlic roughly (it's going to be blended so doesn't need to be fancy, just small enough to fry off).
2. Use the sauté option on the instant pot on high - add in the oil and the onion and fry off until translucent (make sure to stir often of it will stick).
3. Add the garlic and fry for another minute or so.
4. Set aside in a bowl to cool.
5. Deglaze the bottom of the Instant Pot with a little of the stock.
6. Put in the trivet (because potatoes are heavy, they can cause a burn notice if they all slump and stick to the bottom, so having the trivet in the way makes this much more unlikely).
7. Peel and chop the potatoes into small chunks and add to the Instant Pot.
8. Blend the onions and garlic (optional - I did this so I didn't have to blend the soup as much at the end) and add on top of the potatoes.
9. Add the rosemary. To get the most flavour out of my dried rosemary, I like to grind it down in my pestle and mortar before adding it, but you can just add it whole if you prefer.
10. Add the can of coconut milk, the stock, and the salt and pepper (go easy on the seasoning, you can always add more at the end, but you can't take it out).
11. Close the lid of the Instant Pot and choose the Pressure/Manual option and cook for 15 mins.
12. When the cook time is done, release the pressure - this will take a while because the pot is pretty full.
13. Lift out the internal pot to the counter and take out the trivet using a fork. Give it a few minutes to begin to cool before either blending with the stick blender or blending in batches in a stand blender. It can splash when blending, so letting it cool is a good plan - I have a lovely burn from where I failed to do this when making pumpkin soup last week.
14. Optional - Pass the soup through the sieve into a large bowl, using the ladle to get it out of the instant pot and the silicon spatula to push it through. It shouldn't take long, but if you don't want to do this part, you can miss it out, I just hate little bits in a smooth soup that I didn't deliberately put there 😉.
15. Return the soup to the Instant Pot and check for seasoning, add more if necessary. It can be left on keep warm or simply reheated when it is needed.

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