Baking with Jackie Cameron will be launched on July 17, 2016 so later this month I will share a few deliciously-decadent recipes from this new cookbook. But, for now, I’m celebrating my first success, Jackie Cameron Cooks at Home. It has given me and many others - so I’m told – much joy over the years. Every day in our kitchen at Jackie Cameron School of Food & Wine, we refer to one or more of its recipes. It is definitely my go-to reference book. I look forward to knowing your response to my new baking book. Look out for it in any good book store.
The recipes today are those we use on a weekly basis for events and functions hosted at the school:
You haven’t tasted a ‘real’ cheese straw until you have made these. They are seriously cheesy with a slight touch of spicy heat.
Hummus, a thick paste or spread made from ground chickpeas and sesame seeds, made originally in the Middle East, is always in my fridge. It compliments meat dishes and is delicious with a selection of cheeses and dips.
Cranberry & Sunflower Seed Crunchies
And, you know a crunchie is really good when you have to ration yourself to one a day! These ooze with a buttery richness - just how I like them.
Last week witnessed the start of our first teens’ cooking class at Jackie Cameron School of Food & Wine. If you have missed out this time, please contact me for our next teenagers’ holiday course.
Keep warm and enjoy hearty winter meals.
Visit www.jackiecameron.co.za to find out more about my women's chef range - men's to come shortly; remember Jackie Cameron Cooks At Home and all my foodie adventures. I always look forward to hearing from you so send an email to: firstname.lastname@example.org