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bakerchristine.com

Baker Christine

Official site of Christine Wallace, contestant on the "Great British Bake Off" Series 4 - 2013. About Me, Recipes, Bloggs, Tips and baking hints.

http://www.bakerchristine.com/

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Baker Christine | bakerchristine.com Reviews
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Official site of Christine Wallace, contestant on the Great British Bake Off Series 4 - 2013. About Me, Recipes, Bloggs, Tips and baking hints.
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1 Christine Wallace
2 Great British Bake Off
3 baking
4 cakes
5 buns
6 flans
7 Christine Bakes
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Baker Christine | bakerchristine.com Reviews

https://bakerchristine.com

Official site of Christine Wallace, contestant on the "Great British Bake Off" Series 4 - 2013. About Me, Recipes, Bloggs, Tips and baking hints.

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bakerchristine.com bakerchristine.com
1

Asparagus and Pancetta Risotto with Fresh Herbs

http://www.bakerchristine.com/asparagus_pancetta_risotto.html

2 Banana Shallots - finely chopped. 1 Large clove of garlic - chopped. 10 Slim Asparagus spears 2 for garnish. 500ml Chicken Stock - hot. Tablsp Chopped fresh thyme. Tablsp Chopped flat leaf parsley. 80gm Parmesan cheese - grated finely. 50gm Slightly salted butter. Trim the asparagus and toss into boiling water for 2 - 3 minutes. Remove and run under cold water. Chop 8 of the spears into inch pieces and keep 2 whole for garnish. Add 25gms of butter to the pan and sauté the chopped shallot and garlic.

2

Apple, Rosemary & Onion Stuffing

http://www.bakerchristine.com/apple_rosemary_and_onion_stuffing.html

1 large stick of celery diced. 2 Onions, finely chopped. 2 Cooking Apples, peeled and roughly chopped. 1 Bunch Rosemary, spikes only. Cook the onion until soft in a little of the butter with salt and pepper. Place the onion, celery and apple into the processor and whizz for a few seconds, this needs to be a little coarse. Add the breadcrumbs, eggs, the rest of the butter, rosemary and parsley. Add a little seasoning. Whizz lightly together and use in the neck of your bird.

3

Salmon Fish Cakes

http://www.bakerchristine.com/salmon_fish_cakes.html

2 Tins red salmon approx 310gms fish or use fresh if you prefer. 400gms King Edward or Desiree potatoes (already peeled). 2 tablespoons chopped parsley. 1 heaped tablespoon chopped dill. 4-5 anchovy fillets crushed with the back of a spoon. Lemon zest and juice. Salt and Black pepper to season. Groundnut oil for frying. Peel and cut the potatoes into chunks (about the size of a walnut). Boil for about 15 minutes, drain and leave to dry in the steam for 15 minutes. Roll in flour, shake off the excess.

4

Salted Caramel Mini Sponges

http://www.bakerchristine.com/salted_caramel_mini_sponges.html

225gms S.R. Flour. 2 teasp Vanilla Extract. 350gms Soft Unsalted Butter. 2 Tablsp Caster Sugar. Cream together the margarine and sugar until pale and very fluffy. Beat in the eggs one at a time and add the vanilla extract. Fold in the flour. Place the mixture in mini sandwich tins and bake for approx 15 mins at 180 C Fan. Cool on a wire rack. Make the butter cream Beat the egg whites with the caster sugar until you have a glossy meringue.

5

Marshmallow Fondant

http://www.bakerchristine.com/marshmallow_fondant.html

The following quantity would cover a 8" - 10" cake. For smaller bakes halve the ingredients. If you want to colour your fondant add the colour to the marshmallows before the icing sugar is added. Of course if you wanted pink fondant, buy pink marshmallows! If you want a flavour add at the same time. Place the marshmallows in a large bowl and add the water. Microwave on high for 1 - 2 minutes until the marshmallows puff and start to rise up the bowl. Stir well until the mixture is smooth.

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