Granadilla Tart with Romany Biscuit Base & Italian Meringue

For those with a seriously sweet tooth. Italian meringue is smooth and glossy; to make it, you need a sugar thermometer. Did you know that in baking, ‘romany’ is a term used to describe a chocolate-coconut biscuit?

baking, dessertJackie Cameron11 August 2016Jackie Cameron School of Food and Wine Granadilla Tart, Italian Meringue, Romany Creams, Granadilla Tart Recipe, Granadilla Meringue Tart, Passionfruit, Recipe, Meringue, Meringue Recipe, Romany Biscuit BaseComment

Quiche Lorraine

This bacon, onion and cheese tart is always a favourite. I like to use a rich shortcrust pastry (pâté brisée) flavoured with cheese to give it an extra dimension.

baking, snackJackie Cameron11 August 2016Jackie Cameron School of Food and WineQuiche Recipe, Quiche Lorraine, Bacon Cheese Quiche, Pate Brisee, French Recipe, Recipe, Quiche, Bacon Onion Cheese Tart, Pâté BriséeComment

Cameron’s Chocolate Sponge Cake

My sister, Sheldeen, and I used to make this Chocolate Sponge Cake at least once a week when we were growing up.

baking, dessertJackie Cameron11 August 2016Jackie Cameron School Of Food & WineChocolate, Chocolate Cake Recipe, Chocolate Sponge Cake, Sponge Cake, Recipe, Sheldeen Cameron, Jackie Cameron, Chocolate Sponge Cake Recipe, Cake Recipe, Chocolate Icing Recipe, Icing RecipeComment

Cheese Straws

Cheese straws... You haven't tasted a 'real' cheese straw until you have made these. They are seriously cheesy with a slight touch of spicy heat.

baking, cheese, snackJackie Cameron04 July 2016Jackie Cameron School of Food & WineRecipe, Cheese Straws, Cheese Straws Recipe, Gorgonzola Cheese, Cheese, Cheddar Cheese, Pecorino Cheese, Parmesan Cheese, Champagne Valley Stonemill, Durban Masala, PaprikaComment

Cranberry and Sunflower Seed Crunchies

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.

baking, biscuits, snackJackie Cameron04 July 2016Jackie Cameron School of Food and WineCranberry Crunchies, Sunflower Seed Crunchies, Jackie Cameron School of Food & Wine, Recipe, Jackie Cameron, Champagne Valley Stonemill, Oryx Salt, Crunchies, Crunchies RecipeComment

Savoury Mince Pies

Savoury mince pies always go down well – mine have an interesting twist. Always remember, although a good pastry is delicious, roll it out as thinly as possible and use a lot of filling. This dish should be about the mince rather than the pastry.

Rose Apple Pie

Elaine Boshoff’s rose apple pie that she created recently looks as delectable as it tasted. Served with an indulgent dollop of cream it can be enjoyed for breakfast or tea, or as dessert after lunch or dinner. Elaine is my support and the go-to person at Jackie Cameron School of Food & Wine.

baking, dessert, puddingJackie Cameron03 May 2016Jackie Cameron School of Food and WineRose Apple Pie, Apple Pie, Apple Pie Recipe, Elaine Boshoff, Apples, Rose Apple Pie Recipe, Pate Brisee, Pare Brisee Recipe, Apple Filling, Apple Filling Recipe, Jackie Cameron School of Food & Wine, School of Food and WineComment

Hot Cross Buns

This 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 the annual celebration of Easter.

baking, easterJackie Cameron27 March 2016Jackie Cameron School of Food and Winehot cross buns, hot cross buns recipe, recipe, Best Hot Cross Buns Recipe, How to make Hot Cross Buns, Easter, Easter RecipeComment

Carroll Taylor's Nanaimo Bars

Carroll Taylor's Nanaimo Bars are so tantalising that I couldn’t resist a second. These tasty treats are 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. 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.