It was stories of her ancestors who served in the British Cavalry in Colonial India that inspired her Multi-award-winning, historical series Twilight of the British Raj. Book 1 Shadowed in Silk, Book 2 Captured by Moonlight, and Christine is currently writing the final installment of that series called Veiled at Midnight to be released August 2014.
Christine makes her home in British Columbia, on the west coast of Canada with her husband and their grown up family. Her cat Scottie is chief editor on all Christine’s books. Visit Christine’s blog site at www.christinelindsay.org
Christine's Latest Book Release: Londonderry Dreaming
Acclaimed New York artist, Naomi Boyd, and music therapist, Keith Wilson, loved one another five years ago, until her grandfather with his influence over Naomi separated them.
That root of bitterness keeps them apart until a letter from Keith’s grandmother, Ruth, draws Naomi to Londonderry to find she’s too late. Ruth has passed on. After the death of his beloved grandmother, Keith has also come to Londonderry only to open the door to his past…Naomi...beautiful as ever, the girl who broke his heart.
A mysterious painting in Ruth’s attic brings up questions about their grandparents’ entwined past and their own broken romance. But more comfortable with the unspoken languages of art and music, Naomi and Keith find it difficult to share their old hurts and true feelings.
Will the majestic coastline of Northern Ireland inspire them to speak the words to bring peace to their grandparents’ memory and to rekindle love? Purchase the book HERE.
Christine's Recipe for Pavlova
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced (or any other fruit you like)
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center. Bake for 1 hour. Cool on a wire rack.
In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwi fruit slices.
*Other fresh fruit may be substituted for kiwi, like sliced strawberries, pineapple, mango, or a combination thereof. If you prefer sweetened whipped cream, you may add two teaspoons of sugar while whipping the cream, or to taste.
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced (or any other fruit you like)
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center. Bake for 1 hour. Cool on a wire rack.
In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwi fruit slices.
*Other fresh fruit may be substituted for kiwi, like sliced strawberries, pineapple, mango, or a combination thereof. If you prefer sweetened whipped cream, you may add two teaspoons of sugar while whipping the cream, or to taste.
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