Easter Time

“With another Easter upon us - and many more to follow - my intention is to give you a few new combinations with which you will be able to impress family and friends.”

— Jackie Cameron

I recently went to my uncle’s birthday party and I had the pleasure of meeting his Canadian friends Carroll and Alan Taylor. Normally my sweet tooth is dormant but Carroll had made Nanaimo Bars that were so tantalising that I indulged, and when offered, I couldn’t resist a second.

My curiosity lead me to understand that these tasty treats were of Canadian of origin, popular across North America. It is a bar dessert that requires no baking and is named after the west coast city of Nanaimo in British Columbia. It comprises a wafer crumb base topped with a layer of custard-flavoured butter icing that is covered with melted chocolate, made from chocolate squares and has been voted Canada's Favourite Confection in a National Post reader survey.

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There are many varieties of the Nanaimo Bar. They offer different types of crumb, different flavours of icing (eg mint, peanut butter, coconut, mocha) and different types of chocolate.

Recipes for similar desserts are under various names in North America and Europe. I seem to recall an episode from the first season of MasterChef Canada featuring an elimination challenge where competitors made desserts inspired by Nanaimo Bars.

Next up is the most delicious Hot Cross Bun. It’s taken years of trials and, at last, I have come up with a recipe that reflects this annual celebration. Try it and see if you agree…

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During a cake-icing lesson, Pam Alty, our specialist lecturer, showed Jackie Cameron School of Food & Wine students how to make an Easter-Egg Rose by using a white chocolate egg and decorating it with iced petals. I was so impressed by her creativity that I’d like to share the exercise with you. I hope this inspires you, if you have some cake icing skills, to demonstrate your resourcefulness over this weekend.

I wish you all memorable moments with friends and family - and happy entertaining.

Explore my website to find out more about my WOMEN'S chef range - men's to come soon; remember Jackie Cameron Cooks At Home and all my foodie adventures. I always look forward to hearing from you on jackie@jackiecameron.co.za.

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Food styling and recipe development: Elaine Boshoff.

All photos were taken by:
Kate Martens Photography
Contact details:
Cell Phone: 082 879 8328
Website: www.katemartens.co.za
Twitter: @kate_martens