Recipe by Jackie Cameron

Soups or herb frittatas are ideal hunger stoppers.

Yields : 2 - 4

Ingredients :

650gr Red, ripe tomatoes, cut in ¼

15gr Sundried Tomatoes

40gr Tomato Paste

50ml Olive Oil

Method :

1) Place all the ingredients in an oven tray, cover with foil and roast just until the tomatoes are soft.

2) Remove from the oven and allow cooling slightly with plastic covering the tray.

3) Liquidise and strain. When heating up you might need to add a little bit of water to get it to the right consistency. Season with salt and pepper and serve with basil cream, see below recipe.

Basil Cream :

Ingredients :

250ml Cream

20gr Fresh Basil

Method :

1) Blend together.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

Left-over dinner on bread was always one of my favourites because it put new life into yesterday's meal, and the memories that went with it. Think low-GI, whole-wheat, brown or rye bread. Alternatives for bread can be pitas, tortillas, pancakes, flapjacks, bagels, mini pizzas, or bake interesting homemade vegetable bread.

Makes : 4

Ingredients :

500ml White Bread Four

7.5ml White Sugar

4ml Fine Salt

7.5ml Vegetable Oil

5ml Instant Yeast

180ml Water

Method :

Mix all the ingredients together, place the dough out onto a counter, and knead for about 10minutes, or until the dough is uniform and smooth.

1) Weigh the dough (should be about 500gr), divide into 4 equal sized balls (125gr each).

2) Let rest for about 20 minutes on a floured tray, covered with a damp cloth.

3) Lightly roll the dough out to form a round shape with a rolling pin. Use a small cutter and make a hole in the centre to form the centre of the bagel.

4) Pre-heat oven to 200ºC.

5) Let the bagels rest for another 20 minutes, covered with a damp cloth.

6) Place the bagels onto an oven tray that has been greased. Egg wash, with one egg and 15ml water, the outside of the bagel.

7) Place the bagels in the oven for 10 minutes, flip over and bake for another 10 minutes.

8) Let them cool for at least 20 minutes, before cutting.

Serve Per person with :

10ml Butter

20ml Cream Cheese

90gr Smoked Salmon

Fresh Rocket Leaves

Black Sesame Seeds

Freshly Grinded Black Pepper

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za

Recipe by Jackie Cameron

Potato or pasta salads are tasty and healthy, as are pumpkin fritters, potato cakes and corn on the cob.

Makes : 10

Ingredients :

250ml Butternut, cooked, well - drained and mashed

2 Whole Eggs

250ml Cake Flour

Pinch fine Salt

10m Baking Powder

15ml White Sugar

5ml Freshly Squeezed Lemon Juice

100ml Sunflower Oil for frying, adding as needing

Method :

1) Make sure butternut is well-drained and mashed. Add the eggs.

2) Add the rest of the ingredients and mix well into a thick batter.

3) Heat a heavy based pan, add a little oil. Using medium heat.

4) Scoop tablespoons of batter into the pan, not to close together.

5) Fry until bubbles form on the top surface, hence being firm and golden resulting in easy turning

6) Turnover and continue cooking

7) Remove from the pan and place on kitchen paper towelling.

8) Serve warm with plenty of cinnamon sugar see below recipe

Cinnamon Sugar

125ml White Sugar

15ml Cinnamon Powder

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

Left-over dinner on bread was always one of my favourites because it put new life into yesterday's meal, and the memories that went with it. Think low-GI, whole-wheat, brown or rye bread.

Yields : 2

Ingredients :

750gr Rye Bread Four and a little extra for baking

250gr Gluten - Free Flour

½ Sachet Instant Yeast

5gr Fine Salt

700gr Warm Water

Method :

1) Combine all the ingredients in a bowl and stir initially with a fork. Then place into the machine mixing bowl. Mix for about 7 minutes at top speed with a dough hook.

2) Shape into a large ball, coat with a little rye flour, place into an oiled bowl covered with a damp towel.

3) Leave the dough to rise in a warm place for about 2 hours, to double in size.

4) Leave overnight in the fridge.

5) Half an hour before ready to bake the bread, place an oven tray in the oven, 180ºC.

6) Take the tray out of the oven, 'spray and cook', lightly rye flour it.

7) Scoop the dough out onto the tray.

8) Sprinkle with rye flour and bake for about 20 minutes or until cooked.

9) Place onto cooling rack and serve.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

Potato or pasta salads are tasty and healthy, as are pumpkin fritters, potato cakes and corn on the cob.

Hand pressed Basil Pesto

Yields : about 400 - 500 ml

Ingredients :

70 g Fresh Basil

100 g Pine Nuts or Pine Kernels (chef's note : Flaked Almonds can be substituted as a more reasonable alternative and they taste as delicious!)

60 g Butter (chef's note :  gives the Pesto a thicker consistency)

250 ml Olive Oil

25 g Garlic

100 g finely grated Parmesan or Pecorino

Salt and Pepper

Method :

1) Place basil, butter, olive oil, garlic and grated parmesan into a liquidiser

2) Roast and slightly cool the pine nuts (chef's note: roast nuts just before adding to the other ingredients to ensure a fresh roasted flavour)

3) Add the nuts to the liquidiser and liquidise until the correct desired consistency is reached

250ml (115gr) Penne Pasta, uncooked

Drizzle of olive oil

60ml Basil Pesto

20gr Sundried Tomatoes, soaked in boiling water, cut into strips

150gr Cherry Tomatoes, cut in half

15gr Fresh Basil shredded in pieces

15ml Pine Nuts, roasted

70gr Mozzarella Cheese, cut in little cubes

Fresh Basil and Freshly Grinded Black Pepper to garnish

Method :

Pasta

1) Fill a large pot with water and salt (chef's note : work on an average that for every 100 g of pasta use 1 litre of water. Pasta loves salt (10 g salt per 100 g pasta) so don't be scared to add)

2) When water is boiling add pasta and stir to prevent pasta sticking

3) Cook until al dente (firm to the bite)

4) When the pasta is cooked, spoon the pasta out of the water with a slotted spoon into a colander. (chef's note : to prevent the starch sticking to the pasta and making the pasta quills stick to each other)

5) Put the pasta under cold water

6) Drizzle olive oil and basil pesto over the pasta for flavour (chef's note : I always add pesto or freshly cut herbs to pasta to enhance the flavour)

7) Finish with all the other ingredients

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

Soups or herb frittatas are ideal hunger stoppers.

Yields : A small omelette pan, 15cm in diameter or 9 x medium sized muffin cups

Ingredients :

6 Whole Eggs

250ml Parmesan Cheese, grated

60ml Selection of Herbs (basil and coriander), chopped

Salt and Pepper

60ml Fresh Cream

20ml Salted Butter

Method :

Lightly whisk the eggs then add all the other ingredients, except for the butter.

1) 'Spray and Cook' the omelette pan, melt the butter.

2) When the butter is melted add the egg mixture.

3) Cooked on a medium heat for about 10minutes.

4) Move the pan to the oven, place on the highest shelf and cook for another 5minutes.

5) Or 'spray and cook' 9 x medium sized muffin cups, fill them ¾ full, and bake at a 180ºC for 10minutes.

6) Best served immediately.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

A chunky, lettuce-free, tomato, onion, green bean, basil, avocado and feta salad is appetising and healthy.

Serves : 2

Ingredients :

150gr Cherry Tomatoes, cut in ¼

¼ (20gr) Red Onion, half-moon slices

8 (40gr) Green Beans, blanched and cut in half

1 (155gr) Avocado, skin removed, cut in slices, drizzled with freshly squeezed lemon juice and sprinkled with salt and pepper

70gr Cucumber, cut in half moon slices

50gr Feta Cheese, cut in little cubes

Method :

Toss all the ingredients together and serve with Extra Virgin Olive Oil and Balsamic Vinegar or freshly squeezed lemon juice, optional extra: crisp rocket leaves

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

For an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!

Yields : 18x14cm Tray

Ingredients :

115gr Peanut Butter, chunky

62.5ml Cream

4 Egg Yolks

62.5ml Castor Sugar

250ml Cream

125ml Crème Fraiche

Method :

1) Heat the peanut butter and cream over a double boiler

2) Sabayon the egg yolks and sugar Bain Marie/double boiler style until light and frothy, when you can form a figure of eight above your mixture, and coat the back of a spoon-it is ready. (Place a pot of water on the stove; put the egg yolks, castor sugar into a stainless steel bowl that will sit on and in your pot. Ensure your bowl does not touch the below boiling water. Remove some water if needed. Whisk this amount until light and frothy.)

3) Combine the two mixtures

4) Whisk the cream and crème fraiche together

5) Fold into the peanut butter mixture

6) Place into tray and put in freezer

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

A homemade Dom Pedro makes a delicious dessert. To vanilla-bean ice cream add a tot or two of Kahlua and a drop of cream or milk and you have the adult equivalent of ice cream and chocolate sauce!

Yields : 2

Ingredients :

250gr Homemade Vanilla Ice Cream

2 tots Kahlau

1/3c Cream

Method :

1) Blend all together

2) Sprinkle on top with cinnamon sugar

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

White-chocolate-and-herb frozen mousse with vibrantly-coloured, edible garden flowers served with a tart, berry sorbet is creamy and fresh. Every bite releases the aromas of an herb garden after a thunderstorm. Expect an explosion of flavour!

Yields : 2L

Ingredients :

360ml Full Cream Milk

½ Vanilla Pod, cut lengthwise and all seeds scraped out

500gr White Belgium Chocolate, or the best white chocolate available

3 sheets Gelatine, sponged

500ml Cream, whipped

2 Lemon Zest

2 Orange Zest

15ml Fennel, chopped

Method :

1) Heat up the milk and vanilla pod in a little sauce pan

2) Over a double boiler melt 240ml of the heated up milk together with the white chocolate

3) Keep the remaining milk in the pot, add the gelatine to dissolve

4) When the chocolate is melted, strain the gelatine milk into it and mix well

5) Place into the fridge, allow to semi set, stirring every few minutes

6) Fold in the whipped cream

7) Add the zest and fennel to taste

8) Serve simply with a selection of sweet and savoury herbs and edible flowers

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

Tiramisu (Italian dessert made with sponge biscuits soaked in coffee and liquor, and topped with mascarpone or a soft cheese, and garnished with grated chocolate) cups are always a hit for their sweet and savoury combinations. They can be pulled out of the fridge at the last minute and win the day as a perfect "pick me up" - living up to the translation of the name.

Yields : 4 Large portions

Ingredients :

250gr Mascarpone Cheese

50gr Cream

100gr Castor Sugar

2 sheets Gelatine, sponge in cold water

2 Whole Eggs

250ml Cream, whipped

250gr Mascarpone Cheese

500ml Boiling Water

90ml Good Quality Coffee Powder

120ml Kahlua Liquor

1 box Boudoir Biscuits

Method :

1) Place the first amount of 250gr mascarpone, cream and castor sugar into a pot, stir all the time until the sugar is dissolved. Bring to the boil, but don't let reduce. Add the sponged gelatine

2) Let the mixture slightly cool down, then add to the whisked eggs

3) Place the mixture into the fridge and allow to semi set

4) Fold the whipped cream into the second amount of mascarpone cheese and set aside

5) Mix the water, coffee and kahlua together

6) Dip the biscuits in the coffee mixture and place into a glass dish ( 4 individual ones).

7) Then place a layer of the mascarpone mixture

8) Keep layering biscuits and mascarpone mixture

9) End with the mascarpone mixture. You should have some coffee mixture left over. Drizzle 2½ Tablespoons over each glass dish and place into the fridge

10) Decorate with chocolate curls, icing sugar and mint.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

Another serving suggestion is three sorbets of your choice. This is created by sectioning your container into three. Once the sorbet is set, scoop out and roll balls incorporating all three flavours. Summer fruit sorbets are my favourite. Serve these balls of sorbet in good quality glasses and top with bubbles, fresh mint and lavender. My kind of dessert!

Apricot Sorbet :

Ingredients :

500gr Apricots, stoned and skin on

250ml Water

250ml Castor Sugar

1 Lemon Juice

Method :

1) Place all the ingredients into a pot and boil until the apricots are soft in texture

2) Blend and strain

3) Allow cooling overnight in the fridge

4) Churn and freeze. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy texture.

Litchi Sorbet :

Ingredients :

500gr Litchis, stoned and skin of

250ml Water

250ml Castor Sugar

1 Lemon Juice

Method :

1) Place all the ingredients into a pot and boil until the litchis are soft

2) Blend and strain

3) Allow cooling overnight in the fridge

4) Churn and freeze. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy texture.

Berry Sorbet :

Ingredients :

250gr Frozen Mixed Berries

15ml Icing Sugar

15ml Glucose Syrup

Method :

1) Heat the berries and icing sugar together until sugar crystals are dissolved

2) Blend, Strain and then add the glucose

3) Churn and freeze. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy texture.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

For an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!

Yields: 500ml

Ingredients :

500ml Milk

250ml Cream

250ml Maple Syrup

Pinch fine Salt

15ml Vanilla Extract

15ml Glucose

3 Egg Yolks

Method :

1) Bring the milk, cream, syrup, salt, vanilla and glucose to the boil

2) Whisk the egg yolks until light, pale in colour and fluffy

3) Add the warm milk mixture to the egg yolks slowly

4) Allow cooling overnight in the fridge

5) Churn and freeze the next day. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

A risotto must always be straight forward. If enhanced, it loses its Italian roots. Served with a sizeable helping of smoked salmon or piece of fresh Norwegian salmon or line fish brings a summery touch to a hearty dish.

Yields : 4 portions

Ingredients :

Extras :

220g abouts Salmon Rosette (on average 55gr per person)

Pea shoots or any herb garnish

Olive Oil, drizzle

Black Pepper

Vegetable Stock :

2 (300gr) Onions, peeled, cut in ¼

3 (12gr) Garlic Cloves

2 (367gr) Carrots, peeled, cut roughly

2 (92gr) Leeks cut into chunks

¼ (160gr) Celery, cut into chunks

2 Bay Leaves

1sprig Fresh Thyme

10 Whole Black Peppercorns

2L Water

Method :

1) Bring to the boil, turn down and allow simmering for 20minutes

2) Strain and discard solids, place the liquid back into the pot on the heat

Pea Puree :

250gr Frozen Peas

Method :

1) Blanch the peas in boiling water, until just soft

2) Strain, blend, add 62.5ml water and blend very well. Strain through a sieve again and set aside

Risotto :

35gr salted Butter

30ml sunflower Oil

160gr Onion, chopped

2 (8gr) Garlic, crushed

160gr Risotto Rice

250ml White Wine

Vegetable Stock

Pea Puree

Method :

1) Before you start making the risotto make sure vegetable stock is on the heat

2) In a heavy based pot place the butter and oil amount

3) When melted and slightly browned, add the onions and garlic. Cook until translucent in colour

4) Add the risotto; make sure all the granules are covered with a layer of oil

5) Add the white wine, stirring all the time till the liquid is reduced

6) Add the vegetable stock small ladle by ladle at a time, stirring continuously, till risotto is cooked. Lovely and creamy with a slight bite to it-al-dente.

7) Finish with pea puree, season very well and serve with extras

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Recipe by Jackie Cameron

Reviving the classical avocado Ritz seems appropriate for this traditional occasion. That's what we'll have because my parents' avocado pear trees are laden with the very best of the creamy - smooth fruit. A crème fraiche spicy dressing drizzled over lightly-blanched, firm shrimps is best with a generous squeeze of fresh lemon juice and some crisp Melba toast. There are some flavour combinations that will never die.

Yields : 4 portions

Ingredients :

Dressing :

250ml Crème Fraiche

6 drops Tabasco Sauce

1.5ml Worcestershire Sauce

10ml All Gold Tomato Sauce

2.5ml Whiskey

2.5ml freshly squeezed Lemon Juice

Fine Salt and Black Pepper

Extras :

4 small Avocado

1 Lemon, into Wedges

Micro Herbs or fresh herbs as garnish

Homemade crispy one day old bread made into Melba Toast

500gr salted Butter

24 King Prawns, shelled and deveined

Method :

1) Mix up all dressing ingredients and set aside for later serving

2) Prepare avo, lemon, garnish and melba toast

3) Heat a pan-just before serving, add butter and allow heating until the beurre noisette stage or until nutty aromas are released

4) Do prawns in stages so to not over load your pan. Place prawn in butter, leave until colour changes and curling just starts, turn over and continue process until slightly cooked. Final cooking can take place on serving to heat.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713