Wednesday, January 28, 2015

Agatha Christie Mystery Potatoes #recipe + book giveaway for AS GOUDA AS DEAD

By now, you all know I'm gearing up for the release of the next Cheese Shop Mystery #6: As Gouda As Dead. So yes, another giveaway!  If you leave a comment TODAY, as in weeks past, you'll be entered to win a Cheese Shop Mystery plus some fun swag. See details below!

* * *

My son and DIL gave me a cookbook from England called The Curious Cookbook: Viper Soup, Badger Ham, Stewed Sparrows and 100 More Historic Recipes by Peter Ross. Long title! Whew! Some fun reading inside.

Now, I can't make most of the items. Some require pheasant from the 1400s and vipers. I hate vipers!  I think it's truly meant to be a history book. But, lo and behold, I found a recipe tucked away at the end of the book that I could make.  It's simple; it's tasty. It's called

Agatha Christie’s Mystery Potatoes

I couldn't pass that up!

Here's the recipe directly from the book:
“6 good-sized potatoes, a little margarine, 4 tablespoonsful cream, 10 anchovies. Bake the potatoes in a moderate oven. Then cut them in half, remove the insides, and mash them with the margarine and cream. Chop up the anchovies and mix them in. Add pepper and salt to taste. Return mixture to the empty skins, dap on top with margarine and brown in a hot oven.”

I have to admit I tweaked the recipe.  I mean, c'mon, it's a potato, with anchovies. Admittedly, the anchovies are a wonderful touch! Tasty, salty yum!

When you add cheese (how could I not?)...heaven.

I also tweaked by using butter, not margarine!  Sorry, Dame Agatha!  And about a half tablespoon per…

For the moderate oven, I set it at 325 degrees for 1 hour. I wrapped the potatoes in foil. I always find that cooks them through. I used a Barber's Cheddar cheese to top off the potatoes. A truly wonderful addition!  


6 potatoes
3 tablespoons butter
4-6 tablespoons cream
1 jar (container) anchovies, chopped
1 cup shredded Cheddar cheese

Wrap potatoes individually in foil. Bake potatoes in a preheated oven, at 325 F for 1 hour.  Remove and cut a slit down the middle. Press from the sides to open. Let out steam. Carefully scoop potato flesh out of the skin and put in a bowl with the butter, cream and anchovies. Stir and scoop it back into the potato skins, pushing together so the potato mounds out the top. Sprinkle with Cheddar cheese and serve.

Note: hold the skins together when scooping so they don’t fall apart!


I'm giving away another CHEESE SHOP MYSTERY today, plus some swag.  Tell me what is the most exotic recipe you've ever tried or have the hankering to try. 

Leave your email so I can reach you if you win. If you don't feel like leaving an entire email, you can go cryptic and I'll try to figure it out. I am a mystery writer, after all. I will not use your email for any other purpose other than to contact the winner. I'll pick a name tomorrow morning. The winner will have 48 hours to contact me.

Good luck!

Savor the mystery!


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NEXT BOOK OUT: AS GOUDA AS DEAD, coming February, 2015
pre-order here

STIRRING THE PLOT is available for order: order here.

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  1. love your books and the baked potato looks yummy

  2. I enjoy reading your Cheese Shop Mystery series. Thank you for the recipe and the giveaway.

  3. The most exotic I have tried would be homemade noodles and they did not come out at all. The dough was to sticky to work with and all I did was make a huge mess lol thanks for the chance to win. I enjoy reading your books I am safer reading than cooking!!

    1. I remember when pasta machines first came out and I bought one. What a mess. I'm sure the pros know how to use them, but mine, too, were sticky. Ugh! LOL

      Daryl / Avery

  4. As far as exotic foods, not much. I'm a food wussie. I tried sushi, it was OK, but not my fav.

  5. Not very good with the cooking or exotic. I would rather read recipes. Congrats on the new release.

    gibsonbk at hiwaay dot net

  6. The most exotic recipe I ever tried was homemade challah. I actually succeeded at braiding the bread loaf - it was tricky though :)

    1. I would imagine it was. Challah is so pretty! I braided a cinnamon loaf once. :)
      Daryl / Avery

  7. I don't cook much at all and definitely have not tried making anything exotic :)

    1. Sometimes, simply cooking can be the challenge, right? :)

      Daryl / Avery

  8. German chocolate cake

  9. I'm not very daring in the kitchen, but I have tried to make lettuce wraps, the filling was too runny, tearing the lettuce. Guess that's not really exotic, but lack of experience! Thanks!

    1. I think that's pretty exotic! I adore lettuce wraps, especially the ones at PF Changs. Gluten free and delicious!

      Daryl / Avery

  10. Eggplant Parmesan is as exotic as I get. We love cheese so anything made with it is fantastic. Pp92596 at outlook dot com

  11. Although I'll certainly try exotic foods.... I don't usually cook them. :) Although I am experimenting with Thai foods....

  12. A treasure of a recipe hidden in plain sight!
    I like your tweaks.
    Really? That much anchovy works?
    As to cooking, I'll try to make almost anything that catches my fancy--bread, souffles, whatever.
    libbydodd at comcast dot net

    1. Libby, yes, that much anchovy. It's a pungent flavor! You can always add more. My husband likes extra anchovies on a Caesar salad.

      Daryl / Avery

    2. Here was thinking that was a lot of anchovy and you tell me I can use more if I want to!
      There was/is a coffee house in the Village (as in NYC) where I had a grilled cheese sandwich with mozzarella and anchovies. The fish with the creamy but mild cheese worked very well.

  13. I don't think i'd want to try badger ham.
    sgiden at verizon(.)net