{"id":80049,"date":"2016-08-28T00:06:01","date_gmt":"2016-08-27T22:06:01","guid":{"rendered":"http:\/\/www.whalecottage.com\/blog\/?p=80049"},"modified":"2016-08-28T13:11:23","modified_gmt":"2016-08-28T11:11:23","slug":"baking-with-jackie-cameron-includes-favorite-cakes-puddings-pies-and-desserts","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/baking-with-jackie-cameron-includes-favorite-cakes-puddings-pies-and-desserts\/","title":{"rendered":"‘Baking with Jackie Cameron’ includes favorite cakes, puddings, pies, and desserts!"},"content":{"rendered":"

\"image\"Recently Penguin Random Struik had a copy of Chef Jackie Cameron’s new ‘Baking with Jackie Cameron’ Baking book delivered to my home, jam-packed with 80 recipes of her favorite cakes, puddings, pies, and desserts.<\/p>\n

Chef Jackie writes in the introduction to the book that baking holds\"image\" many childhood memories for her, having grown up in a home with a pantry of homemade baked goods. She baked her first bread at the age of 3 years, and she made choux pastry for a school course. She was advised to go to the Christina Martin’s School of Food and Wine, the training ground of leading chefs of KwaZulu-Natal (KZN).<\/p>\n

One needs ‘love, care and patience<\/em>‘ as a baker, writes Chef Jackie. She advises that one tests recipes, and that one gets to know one’s oven really well. She writes that cooking times and temperatures are just a guideline. ‘Baking is part science, part art<\/em>‘, and she warns that it takes time to master all the skills of baking.<\/p>\n

Writing the Foreword, Anna Trapido writes: ‘Jackie’s personal confidence around cooking, plus her ability to combine past, present, and future in each delicious offering, ensures that although her recipes are grounded in technique, she is always innovative. Under her generous guidance, the everyday is revealed as extraordinary’.<\/em><\/p>\n

The book is divided into various sections:<\/p>\n

#Biscuits: including buttermilk rusks, 1-2-3 lavender biscuits, date and coconut Rice Krispies squares, Naartjie M\u00fcsli chews, and white chocolate and almond biscotti.<\/p>\n

# \u00a0Breads: including Mielie bread, Amadumbe (African potato) bread, Beer bread, dried fruit bread, ginger bread, and gluten-free bread.<\/p>\n

# \u00a0 Cakes: \u00a0including ‘Bar One’ chocolate cake, Baked ginger cheesecake, Naartjie and cardamom cake, Cameron’s chocolate sponge cake, Meringue Black Forest cake, Vanilla and almond cake, and Red Velvet chocolate cake.<\/p>\n

# \u00a0 \"image\"Desserts and puddings: New Age Baked Alaska dessert, Amarula cr\u00e8me br\u00fbl\u00e9e, Chocolate torte, Date loaf, Chocolate and cinnamon Malva pudding, Cr\u00e8me anglaise, Rhubarb brioche bread and butter pudding, Tiramis\u00f9 parfait, Fridge cheesecake with blueberry coulis, Mini pavlovas, Vanilla bean cr\u00e8me, South African trifle (photograph), and an Orange custard pudding.\u00a0\"image\"<\/p>\n

# \u00a0 Pies and tarts: includes Puff Pastry, Puff Pastry Caprese tart (photograph), Quiche Lorraine, Leek and artichoke tart, Twice-baked Gorgonzola souffl\u00e9, Trout quiche, Cheese and herb frittata, Baklava, Butternut meringue pie, Apple Tarte Tatin, and Die Engelse meisie se melktert.<\/p>\n

# \u00a0 \"image\"Small cakes: includes Butternut cakes with citrus syrup, Caramel profiteroles with a white chocolate caramel ganache (photograph), Coffee millionaire’s shortbread, Chelsea buns, Custard slices, Granny Dot’s scones, Panforte, and a number of cupcakes.<\/p>\n

The Baking book is concluded with ‘Cook’s Notes’, a summary of tips as well as an explanation of baking terminology. The back cover of the Baking book carries a quote by Chef Jackie: ‘Baking is my way of sharing happiness. When there is a freshly baked loaf or pie on the table, or a delectable cake for tea, the world seems like a better place<\/em>‘.\u00a0\"image\"<\/p>\n

I was invited by Chef Jackie to attend a two-day Cookery course last weekend at her Jackie Cameron School of Food and Wine in Hilton. I attended part of the course on Sunday, and it was great fun to get involved in the making of duck confit spring rolls with candied vegetables (photograph), oxtail \"image\"risotto, puff pastry Caprese tart with cherry tomatoes, basil pesto, cheese, and basil (photograph above), South African trifle (photograph above), round small cucumber sandwiches, delicious warm white chocolate and almond biscotti fresh from the oven, home-made mayonnaise, and caramel profiteroles \"image\"with a white chocolate ganache (photograph above), all recipes from Chef Jackie’s first book ‘Jackie Cameron Cooks at Home’.<\/p>\n

‘Baking with Jackie Cameron<\/strong>‘, Penguin Random House South Africa, 2016.\u00a0www.penguinbooks.co.za\u00a0<\/strong>\u00a0www.randomstruik.co.za<\/strong><\/span><\/a> Twitter: @PenguinBooksSA<\/h4>\n

Chris von Ulmenstein, WhaleTales Blog:\u00a0www.whalecottage.com\/blog<\/a><\/strong>\u00a0 Tel +27 082 55 11 323 Twitter:@WhaleCottage \u00a0<\/strong>Facebook: \u00a0<\/strong>click here<\/a>\u00a0Instagram: @Chris_Ulmenstein<\/a><\/strong><\/h3>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Recently Penguin Random Struik had a copy of Chef Jackie Cameron’s new ‘Baking with Jackie Cameron’ Baking book delivered to my home, jam-packed with 80 recipes of her favorite cakes, puddings, pies, and desserts.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[11198,3,124,266,31834,32565],"tags":[7303,34534,32378,34536,34535,20686,8887,26035,681,31918,34533,1528],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t