7/25/2019 Jackie Cameron Weekend Witness WW012

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HAVING a book published is an excitingmoment in any authors life having asecond one accepted is thrilling.

Baking with Jackie Cameron will belaunched on July 17, so next month I willshare a few deliciously decadent recipesfrom this new cookbook.

But, for now, Im celebrating my firstsuccess,Jackie Cameron Cooks at Home .It has given me and many others, so Imtold, much joy over the years.

Every day in our kitchen at JackieCameron School of Food and Wine, werefer to one or more of its recipes. It isdefinitely my go-to reference book.

I look forward to knowing your re-sponse to my new baking book. Look outfor it in any good book store.

The recipes today are those we use ona weekly basis for events and functions

hosted at the school.Cheese straws you havent tasted

a real cheese straw until you havemade these. They are seriously cheesywith a slight touch of spicy heat.

Hummus, a thick paste or spreadmade from ground chickpeas, madeoriginally in the Middle East, is alwaysin my fridge. It complements meat dish-es and is delicious with a selection ofcheeses and dips.

And, you know, a crunchie is reallygood when you have to ration yourself

to one a day. These ooze with a butteryrichness just how I like them.

Next week sees our first teens cook-ing class at Jackie Cameron School ofFood and Wine. If you have missed outthis time, please con tact me for our nextteenagers holiday course.

Keep warm and enjoy hearty wintermeals.

Visit www.jackiecameron .co.za for allmy recipes. Youll findthem on the blog site.

Also, visit the website for

information on my wom-ens chef range mens tocome shortly. Remember

Jackie Cameron Cooks atHomeand all my foodie ad-ventures. I always look for-ward to hearing from youso send an e-mail to: jackie@jackiecameron.co.za Jackie Cameron, ownerof Jackie Cameron Schoolof Food an Wine in Hil-ton. E-mail for inquiries.

Facebook: Jackie Cameron CooksSchool of Food & WineTwitter: @jackie_cameronInstagram: jackiecameronincolour Food styling and recipe development:Elaine Boshoff. All photos taken by Kate Martensphotography. Contact 082 879 8328,visit www.katemartens.co.za or followher on Twitter: @kate_martens

The Witness

Xe plore foodfundestinationsfashion Saturday, June 25, 2016

Jackie Cameron

Best bakingby the bookThree standards, like youve not tasted them before

CHEESE STRAWS

Makes about 40 straws.Ingredients: 30 ml gorgonzola cheese, crumbled 80 gr cheddar cheese, grated 100 gr Parmesan or pecorino cheese, fine-

ly grated 140 gr Champagne Valley Stonemill cakeflour 5 ml Durban masala or paprika 2.5 ml freshly ground black pepper 100gr salted butter 1 egg yolk 30 ml waterMethod:1) Preheat the oven to 220C. Line a traywith baking paper and set aside.

2) Using your fingertips, mix all the chees-es together. Then add the flour, masala,salt and pepper. Rub in the butter andthen add the egg yolk. Bring this all to-gether with a few drops of water to form

a dough.3) Roll the dough on to a floured surfaceand cut out the straws into desired sizes.I make mine cm high, 10 cm long andone centimetre wide.4) Place the straws onto the baking trayand refrigerate for 20 minutes.5) Bake for 10 minutes or until goldenbrown and cooked through. They canalso be frozen and then simply defrost-ed and baked.

HUMMUS

Ingredients: 1 can chickpeas (strain liquid off anddiscard it) 5 ml Durban masala or any red currymasala 30 ml freshly squeezed lemon juice Pinch Oryx salt Pinch black pepper 5 gr garlic

120 ml Rio Largo olive oil 2,5 ml paprikaMethod:1) Place all the ingredients in a liquidiserand liquidise on a high speed until athick and creamy consistency is reached.2) Place in a serving bowl and garnishwith whole chickpeas and a sprinkle ofpaprika.

CRANBERRY AND SUNFLOWER-SEED CRUNCHIES

Makes 70 small crunchies.Ingredients: 370 gr Champagne Valley Stonemill cakeflour 225 gr rolled oats 160 gr desiccated coconut 330 gr white sugar 5 ml bicarbonate of soda 185 gr dried cranberries 170 gr sunflower seeds Pinch fine Oryx salt

475 gr salted butter 60 ml golden syrupMethod:1) Mix all the dry ingredients together.2) Melt the butter and syrup in a saucepan.3) Add this melted mixture to the dry in-gredients.4) Press into a 20cm x 34cm tin and bakeat 120C for 45 minutes.5) Cut into 3cm x 3cm pieces while warm.