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

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

Frozen Waffle Ice Cream Cake

My frozen-waffle recipe and the no-churn ice cream creates an ice-cream cake that promises to impress. This dish is dedicated to my mother who often has a craving for these sort of ice creams, the wafer type – and sometimes even stops over at a filling-station shop to satisfy her longing.

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

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.

baking, dessertJackie Cameron27 March 2016Jackie Cameron School of Food & WineBaking, Recipes, Carroll Taylor, Nanaimo Bars, Nanaimo Bars Recipe, Canada's Favourite Confection, How to bake Nanaimo Bars, Nanaimo Bars IngredientsComment

Rose Water Panna Cotta, Buttery Toasted Brioche & Beetroot Powder

Kate's rose panna cotta with beetroot powder, brioche base, silver balls was a taste sensation with the rose bubbly, and eye-catching to say the least!

dessert, puddingJackie Cameron12 March 2016Jackie Cameron School of Food and WineRose Water Panna Cotta, Panna Cotta Recipe, Panna Cotta with brioche, Beetroot Powder, Edible Flowers, Panna Cotta, Recipe, Brioche, Brioche Recipe, Beetroot Powder RecipeComment

Dark Rum & Raisin Truffles

Try my Dark Rum and Raisin Truffles recipe.

dessert, pudding, alcoholJackie Cameron05 January 2016Jackie Cameron School of Food & WineDark Rum Truffles, Truffles Recipe, Rum and Raisin, Rum, Rum Recipe, Recipe, Truffles, Rum and Raisin RecipeComment

Grilled Banana Pancakes

It comprises a hot, seared sliced banana with deliciously-decadent chocolate sauce all wrapped inside a pancake – and heated. While writing these words I recall walking down the streets of Bangkok.

dessert, pudding, thaiJackie Cameron04 December 2015Jackie Cameron School of Food and WineThai Food, Seared Banana, Pancakes, Frangelico Chocolate Sauce, Grilled Banana, Frangelico, Hazelnuts, Pancake, Pancake Recipe, Banana Pancake, Banana PancakesComment

South African Trifle

One of our cooking-class groups was looking for inspiration for innovative and exciting festive-season ideas. We decided the traditional trifle needed reinventing by giving it a South African twist. All its separate combinations can be made in advance so it’s an easy item to include this on your menu this year.

Frozen Cherry ‘Israeli’ Triangle Cheesecake

Over the years cheesecakes have featured in much of our home cooking - from oven-baked to fridge, as well as the Israeli-type cheesecake. The latter version’s uniqueness is the Israeli white cheese.