Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Category: Sweets Recipes

Marshmallow Recipe

 Marshmallow Photo : Jackie Cameron

Marshmallow
Photo : Jackie Cameron

Marshmallow

I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say.

Dessert, which is still many days of preparation away but it will include toasted marshmallows, chocolate fondants (oozing decadent Belgium chocolate) and lots of fresh summer fruits and berries.

Yields : 2 x 18x16 cm trays

Ingredients :

150 ml Water

2 T Gelatine Powder

5 ml Vanilla Essence

450 g White Sugar

200 ml Warm Water

225ml Liquid Glucose

1 Egg White

45 ml Corn Flour

45 ml Icing Sugar

Method :

1) Place the 150 ml water, gelatine and vanilla into a stainless steel bowl and dissolve over a double boiler. Remove from the heat once dissolved and leave this on top to keep warm

2) Dissolve the sugar, warm water over a low heat

3) Stir in the glucose and once added stop stirring and bring this to 118˚C

4) Place the liquid gelatine mixture into a mixing bowl. Start whisking and slowly pour in the liquid glucose mixture while the machine is whisking. Continue whisking until this mixture is cooled down

5) Once cooled down add the egg white slowly to this

6) Oil the trays and then mix the corn flour and icing sugar together. Lightly sprinkle the trays with this

7) Pour your marshmallow mixture into these tins. Allow to set for 12-24 hours

8) Cut into desired shapes and sizes with a knife that has been coating in the same corn flour and icing sugar mixture, as it makes it easier. Once cut roll the marshmallows in this mixture as well.

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

I look forward to hearing from you.

 jackie cameron

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

Rice Krispies and Date Bars Recipe

 Rice Krispies and Date Bars  Photo : Jackie Cameron

Rice Krispies and Date Bars
Photo : Jackie Cameron

Justin Bonello reminds me about rice krispies-bars. His version sounds more  like a rice krispies brittle. My straightforward, rice  krispies-and-date bar, recipe results in a crispy texture meeting the  sweetness of dates.  Another variation is mixing rice krispies with  melted marshmallows. Scrumptiously sweet!

Rice Krispies

Yields : 12 large Bars (20cm x 25cm)

Ingredients :

150 g Margarine

250 g Dates

250 g White Sugar

2 t Vanilla Essence

125 g Rice Krispies

Extras

Salted Butter

Desiccated Coconut

Method :

1) Butter a dish and lightly sprinkle this with coconut. Set aside

2) Melt the margarine, dates and sugar together until all the sugar crystals are dissolved

3) Add the vanilla essence and rice krispies

4) Place this into the prepared dish, press the mixture down with damp fingers, to prevent sticking and lightly sprinkle more coconut on the top

5) Cool overnight in the refrigerator or until firm

6) Cut into desired sizes and serve

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

I look forward to hearing from you.

 jackie cameron

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

Coconut Ice Recipe

 Coconut Ice Photo : Jackie Cameron

Coconut Ice
Photo : Jackie Cameron

Every Christmas my sister and I would give our teachers a large glass  jar filled with picture-perfect homemade coconut ice. We’d cover the  lids with pink and white gingham material. So pretty! We still claim  we made them but Mom smiles because she knows better…

Coconut Ice

Yields : 12 (20cm x 16cm)

Ingredients :

4 cups of White Sugar

1 cup full cream Milk

2 pinch’s fine Salt

2 cup desiccated Coconut

1 t Vanilla Essence

Few drops Red Food Colouring

Method :

1) Bring sugar, milk and salt to the boil stirring all the time.  Stop stirring and allow simmering for ten minutes

2) Remove from the heat and beat in the vanilla essence and coconut.  Work very quickly.  Stir until a thick pouring consistency is reached

3) Pour half of your mixture into a greased tray

4) Add a small quantity of red food colouring into the coconut mixture left in your pot.  Incorporate quickly

5) Pour this pink coconut mixture on top of the, relatively firm, white coconut mixture

6) Cool slightly and then cut into desired shapes

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

I look forward to hearing from you.

 jackie cameron

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

Chocolate Fridge Tart Recipe

 Chocolate Fridge Tart Photo : Jackie Cameron

Chocolate Fridge Tart
Photo : Jackie Cameron

With the extra-long June holiday looming some homemade goodies will keep  children entertained. Bear in mind this time in the kitchen will be  for personal pleasure so sweet, chocolatey items that require little  effort will be winners. The first treat that springs to mind is a  deliciously simple chocolate fridge tart. A rich, textured flavour that  is most dad’s favourite. Remember to save him a slice!

Chocolate Fridge Tart

Yields : 1 tray size of 20cm x 16 cm – about 18 pieces

Ingredients :

2 pkt Tennis Biscuits

2 medium Eggs

1 T Vanilla Essence

250 g Margarine

30ml Cocoa Powder

500g Icing Sugar

Method :

1) Crumble the biscuits and set aside

2) Whisk the eggs and vanilla together

3) Melt the margarine; add the cocoa and icing sugar to this.  Then add this margarine mixture to the egg mixture

4) Add crumbled biscuits, stir and pour into a greased tray

5) Cut into desired shapes when firm

Please post your comments and any food-related questions below

I look forward to hearing from you.

 jackie cameron

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

Marshmallow Rice Krispies Clusters Recipe

 Marshmallow Rice Krispies Clusters  Photo : Jackie Cameron

Marshmallow Rice Krispies Clusters
Photo : Jackie Cameron

Justin Bonello reminds me about rice krispies-bars. His version sounds more  like a rice krispies brittle. My straightforward, rice  krispies-and-date bar, recipe results in a crispy texture meeting the  sweetness of dates. Another variation is mixing rice krispies with  melted marshmallows. Scrumptiously sweet!

Marshmallow Rice Krispies Clusters

Yields : 20 (20cm x 25cm)

Ingredients :

60 g salted Butter

250 g pink and/ or white Marshmallows

5 ml Vanilla Essence

6 cups Rice Krispies

Method :

1) Melt the butter and marshmallows on a low heat

2) When completely melted add the vanilla essence and then, off the heat, stir in, a cup at a time, of rice krispies

3) Press this into a greased tray using a spoon that has been dipped in water to ensure no sticking so it is easier to work with

4) Cool slightly and cut into desired shapes

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

I look forward to hearing from you.

 jackie cameron

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

Koeksuster Recipe

 Koeksusters Photo : Jac kie Cameron

Koeksusters
Photo : Jackie Cameron

Koeksuster Recipe

Over the years, I have cooked for a number of South African culinary events held abroad, and it has become apparent that South Africans are accustomed to eating rich, syrupy desserts. The best example of a proudly South African dessert is the koeksuster. This syrup-coated, plaited doughnut is fun to make and worth the effort. Your dad will never buy another koeksuster again!

Yields : 24 (extras can be frozen and slowly defrosted when need be)

Ingredients :

Syrup

1 kg Sugar

500 ml Water

3x4cm slices of Ginger

2 ml Cream Of Tartar

1 pinch Salt

1 Lemon Rind

5 ml Cinnamon

Dough

500 g Flour

2 ml Salt

30 ml Baking Powder

55 g Butter

1 Jumbo Egg

240 ml Milk

Sunflower Oil for deep frying

Method:

Syrup

1) Place all the syrup ingredients into a pot. Bring to the boil stirring continuously. Allow to simmer for one minute. Place in the fridge once cooled and allow chilling for two hours or overnight.

Dough

2) Sieve the dry ingredients together

3) Rub in the chilled butter

4) Whisk the egg and milk together. Cut this liquid into the dry ingredients until a soft dough is formed.

5) Knead well until bubbles form under the surface of the dough

6) Cover with a damp cloth and allow standing for one hour

7) Heat the oil until warm

8) Divide the dough into four equal amounts

9) Roll the one part of the dough out, on a lightly floured counter top, into a long rectangular shape with a width of 9cm and thickness of 5mm. Cut about 6 pieces of about 4cm in thickness from this main piece. Cut through each piece twice, but only ¾ of the way up, to form three long thin pieces to plait. Plait and pinch the end of the dough when finished. Deep-fry and place into chilled syrup for a few seconds. Remove and eat. Continue with the next dough amount.

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

I look forward to hearing from you.

 jackie cameron

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

Roasted Nectarines, Cinnamon-Crème Fraiche, Honey, Pine Nuts and “Lindt” Mint Chocolate

 Roasted Nectarines Photo : Jackie Cameron

Roasted Nectarines
Photo : Jackie Cameron

Roasted Nectarines, Cinnamon-Crème Fraiche,  Honey, Pine Nuts and “Lindt” Mint Chocolate

It is summer fruits that make me wish we had only one season! Dessert  therefore is made up of roasted nectarines served with cinnamon-crème  fraiche, honey, pine nuts and “Lindt”  mint chocolate. The difference in textures, temperature and flavours  makes this mouth watering and memorable.

Yields : 4

Ingredients :

4 Nectarines

15 ml Brown Sugar

10 ml Honey

5 ml Cinnamon Powder

1 Vanilla pod or Vanilla Extract or Essence for flavour

20 g Butter

2 large Mint Sprigs

Crème fraiche :

5 ml Cinnamon Powder

30 ml Honey or to taste

125 ml Crème Fraiche

Honey for drizzling

20 ml Pine Nuts or flaked Almonds

100 g “Lindt” Excellence – Mint Intense Dark Chocolate

Method:

1) De-pip nectarines and place onto an oven tray. Top nectarines with the brown sugar, honey, cinnamon powder, vanilla, butter and fresh mint. Set aside until later oven roasting

2) Mix the Crème Fraiche ingredients together and place into the fridge

3) On service roast nectarine until soft ( for about 5 minutes with the tin foil on; 10 minutes with tin foil off at 250ͦC)

4) Top with a tablespoon of cinnamon-crème fraiche and garnish with honey, pine nuts and chocolate pieces

5) Serve with a dessert fork and spoon together with a knife for the nectarine skin

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

I look forward to hearing from you.

 jackie cameron

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

Shortbread Recipe

 Shortbread Photo : Jack ie Cameron

Shortbread
Photo : Jackie Cameron

Shortbread Recipe

After the feast, coffee with shortbread is the perfect final touch. Shortbread, known by many to have originated in Scotland, is traditionally made in a round shape and cut from the centre in wedges. This symbolises the sun, a relic of the ancient New Year cake.

Yields: about 45 Portions

Ingredients :

200ml Sugar

470 g Salted Butter

5 cups All Purpose Flour

½ cup Castor Sugar (Estelle, half a cup)

Method :

1) Cream the sugar and butter very well

2) Add the sifted flour

3) Knead well and press into tin (30 x 36cm) making sure the shortbread mixture covers the base

4) Dock or prick the shortbread very well all over

5) Put in the oven and bake at 160 ˚C for about 35 minutes or until cooked

6) Remove from the oven and sprinkle the shortbread with castor sugar.While still hot cut into squares

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

I look forward to hearing from you.

 jackie cameron

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

White Chocolate lined Brown Chocolate Mousse Recipe

 Chocolate Mousse Photo  : Jackie Cameron

Chocolate Mousse
Photo : Jackie Cameron

White chocolate lined Brown Chocolate Mousse with White Chocolate and Pecan Nut Biscotti, Sherry and Fresh Berries

Yields: about 4 portions

Ingredients:

Extras

100g White Chocolate

360 ml Milk

500 g Chocolate – the best that money can afford (chef's note: we use Belgium Callebaut couverture - meaning coating and covering- chocolate with a cocoa percentage of 65%)

3 sheets Gelatine (Supplier: Parklane SuperSpar in Commercial Road)

240 ml Cream

Method :

1) Melt the chopped white chocolate in a cup in the microwave.Be careful not to burn the chocolate.

Pour about one tablespoon of white chocolate into the base of a glass, we use a large martini glass, and turn the glass over onto a wire wrack.Allow chocolate to run and set hard on the inside of the glass.Place into the fridge for later use

2) Put the chocolate and milk into a large bowl and liquefy the chocolate using the Bain Marie style (a water bath – “double saucepan” with water at the base to ensure slow cooking)

3) Sponge the gelatine in cold water, squeeze and add to the warm chocolate mixture

4) Whisk the cream until firm and add to the cooled chocolate mixture

5) Refrigerate until semi-set for about two hours

6) Pipe into the prepared martini glasses and allow to set in the fridge for 30 minutes

Biscotti

Yields: about 150 small biscuits

Ingredients:

4Egg whites

¾ cup Caster Sugar

1 cupFlour

100 gWhite Chocolate

100 groasted Pecan Nut

Method :

1) Whisk egg white until stiff

2) Add caster sugar and whisk until sugar is dissolved

3) Fold in flour, chopped nuts and white chocolate

4) Spray and cook a tray and dust with icing sugar.Pipe the mixture onto the tray. A nozzle isn’t necessary

5) Bake at 100ºC for 50 minutes

6) Cut thin slices with serrated knife and dry out in cool oven

Garnish with fresh berries and serve with a tot of sherry or any alcoholic or non-alcoholic tot of your choice

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

I look forward to hearing from you.

 jackie cameron

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