If you have always been too scared to make a soufflé - this should be the first recipe you ever attempt, fullproof we believe.

baking, dessertJackie Cameron03 November 2016Jackie Cameron School of Food and Wine Mixed Fruit Souffles, Souffle Recipe, Fruit Souffle, Kate Cousins, Easy Souffle, Soufflés, Souffle, Recipe, 9th Avenue Bistro, Charlie LakinComment

Garden-fresh Salad with Meunière Butter Dressing

One of the most simply delicious salad recipes ever focusing on what your garden has to offer.

saladJackie Cameron30 September 2016Jackie Cameron School of Food and Wineherb salad, fresh herbs, Salad, Salad Recipe, Homegrown, Meunière butter, RecipeComment

Chocolate Cake with Pink Cream Cheese Icing

Super moist chocolate cake with thick freshly made berry jam layer and a pink cream cheese icing all topped with girly homemade marshmallows and silver balls.

baking, cakesJackie Cameron05 September 2016Jackie Cameron School of Food & Winechocolate cake recipe, Moist Chocolate Cake, Berry Jam Cake, Cream Cheese Icing, Homemade Marshmallows, Jackie Cameron, Baking, Recipe, Chocolate Cake, Chocolate Cake Recipe, Marshmallows, Marshmallows RecipeComment

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

Hummus

Hummus, a thick paste made from ground chickpeas and sesame seed, 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.

condiments, snackJackie Cameron04 July 2016Jackie Cameron School of Food & WIne Hummus, Hummus Recipe, Chick Peas, Recipe, Durban Masala, Red Curry Masala, ORYX Salt, Rio Largo Olive Oil, 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

Coconut Quinoa Porridge with Fresh Berries & Flaked Almonds

Healthy properties make quinoa a popular ingredient. For a nourishing meal serve it with any fruit of your choice, lightly toasted almonds and coconut chunks. Pour rice or coconut milk over this. My preference is fullcream milk. The choice is yours…