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: Baking Recipe

Savoury Muffins Recipe

Savoury Muffins Photo : Jackie Cameron

Savoury Muffins
Photo : Jackie Cameron

Savoury Muffins

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Here are some ideas to make your picnics interesting yet stress free for the person hosting the occasion. Plan ahead and make spicy muffins the night before. They will still be fresh and they promise to impress.

Yields: about 24 small 115 g ALL GOLD - Tomato Paste containers

Ingredients:

2 cups Self-Raising Flour

1 cup cake Flour

5ml Bicarbonate of Soda

15 ml White Sugar

Salt and Pepper

10 ml Durban Masala

2 Eggs

1 ½ cup Milk

¾ c Sunflower Oil

75 g chopped, Onion

50g chopped, Biltong

125g fresh Corn Kernels

½ cup chopped, fresh Coriander

EXTRAS for garnish, optional :

Black or White Sesame Seeds

Cherry Tomatoes

Grated Cheese, Parmesan

Method :

1) Sieve the flours, bicarb, sugar, seasoning and masala together

2) Mix the eggs, milk and oil together and incorporate into the dry ingredients

3) Finish by adding onion, biltong, corn and coriander

4) Spray 'n cook a muffin tray or little ALL GOLD tins. Full up 1/3 of the way and garnish with cherry tomatoes, seeds and cheese

5) Place into the oven, 180°C until cooked

6) Freeze left over muffins in an airtight container. Defrost overnight in the fridge and finish in the oven for a few minutes before serving

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

White Chocolate and Lavender Biscuits Recipe

Chocolate and Lavender Biscuits  Photo : Jackie Cameron

Chocolate and Lavender Biscuits
Photo : Jackie Cameron

White Chocolate and Lavender Biscuits

I can't help reflecting on Mugg & Bean's super-sized muffins. A large berry-and-white-chocolate muffin is the perfect example. The muffin's outer, almost gooey, crispness contrasts so well with the light, inner texture. It's a tea-time taste sensation. Another option is an oversized chocolate-chip-and-lavender biscuit or cookie. A favourite of mine!

Yields: 53 nice sized biscuits

Ingredients:

125 g melted salted Butter

½ t Vanilla essence

250 g light Brown Sugar

1 whole egg-lightly whisked

230 g Cake Flour

½ t Baking Powder

1 t Bicarbonate of Soda

½ cup Sultanas

1 cup chopped white chocolate

Chopped fresh Lavender  to taste

Method:

1) Mix the butter, vanilla and sugar together. Add the egg and whisk

2) Sift the flour, baking powder and bicarb together-add to the above

3) Finish with sultanas and chocolate pieces

4) Bake at 180°C for 10-15 minutes.

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 Bread Recipe

White Bread Photo : Jackie Cameron

White Bread
Photo : Jackie Cameron

White Bread Recipe Adapted from "Ile de pain" Café Food Recipe Book

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.

Yields : 3 small round loaves

Ingredients :

1 kg White Bread Flour

350 ml room temperature Water

200 ml room temperature Water and 15 g Fresh Yeast

200ml room temperature Water and 20 ml fine Salt

Extra :

Flour for sprinkling

Olive Oil

Method :

1) Place the flour into a well on a clean counter top

2) Add the 350 ml water to the centre of the well, use one hand to start incorporating the water. Then add the yeast water, incorporate and then the salt water. The dough will be sticky and unstructured

3) Sprinkle flour onto the dough and your hands and shape into a loose ball

4) Grease a large stainless steel bowl with olive oil and place the dough into this covered with a cloth and leave for 30-45 minutes

5) Pour the dough onto a floured surface. Pick up the edges of the dough and fold them over to the centre of the dough. Do this until the dough is firmer

6) Place this back into a freshly oiled bowl and rest for another 30-45 minutes. Do this two more times so in all 4x45minutes

7) At this stage place an oven pan into the oven at 240˚C

8) Tip the dough onto a floured surface and divide into three amounts, about 500g per ball, continue folding each ball until neat "ish"

9) Place these onto a baking sheet and allow one more rising for 30-45 minutes or until double in size

10) Use an "old-style" razor blade or a very sharp knife and slice, just to penetrate, at an angle the dough. One one-way and then the other way to form long diagonal cuts

11) Work quickly and place the bread onto the hot tray in the oven and cook between 200-220˚C for 10 minutes until the loaves show colour. Then reduce the heat to 180˚C for 25-30 minutes

12) This should have a slight hollow sound when cooked. Cool on a wrack 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

Fresh Scones Recipe

Scones Photo : Jackie C ameron

Scones
Photo : Jackie Cameron

A week in the English countryside sipping wine in the most  distinguished luxury country houses is my kind of getaway. Father Time  has placed a gentle hand on England’s grand old castles, ancient ruins  and the many magnificent manors which stand as proudly as they did the  day they were built. All are set in shrub-filled gardens surrounded by  peaceful parklands dating back to as early as the 1600's.

And as I sit with a cup of tea and the creamiest of cream scones, I  reflect on the fact that English food is not thought of as fondly as,  let’s say, French and/or Italian cuisine. This seems crazy when you  consider everything the English have brought to the table.

Fresh Scones

Yields : 6

Ingredients :

500 ml Cake Flour

2 ml fine Salt

20 ml baking powder

25 ml White Sugar

50 ml Margarine

150 ml Milk

1 Egg

Extra

Milk – for glazing

Method :

1) Sieve all your dry ingredients

2) Rub in your chilled margarine with your fingertips

3) Whisk the milk and egg amounts together

4) Cut this into the dry ingredients.  Be careful not too add too much liquid – gauge this as you go.

5) Bring the dough together by extremely light kneading so to form a clear film

6) Roll the dough out on a floured counter top.  Cut the scones as you wish and glaze lightly with milk

7) Bake in a pre-heated oven at 200˚C for 10 minutes and then at 160˚C for 2 minutes

Serve with Berry Jam

Berry Jam

Ingredients :

1 kg Mixed Frozen Berries

1 kg White Sugar

Squeeze of Lemon Juice

Method :

1) Place all your berries into a heavy based pot and allow to come to the simmer

2) When you see liquid coming from the berries add the sugar.  Stir continuously until all sugar crystals have dissolved

3) Allow simmering until the correct consistency is reached.  Keep in mind this jam does firm up a lot when in the fridge

4) Just before bottling in sterilised bottles add a squeeze of lemon juice

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

Pancakes Recipe

Pancakes Photo : Jackie Cameron

Pancakes
Photo : Jackie Cameron

In my opinion pancake making is the key to a balanced, well-rounded  childhood. Everyone enjoys showing off flipping skills. Entertaining  in-deed!

Pancakes

Yields: about 13

Ingredients :

500 g Cake Flour

15 ml White Sugar

Pinch fine Salt

5-6 Beaten Eggs

750 ml Milk

250 ml Water

Optional extra

30 ml Cointreau or any flavouring of your choice

40 g melted Butter

100-200 ml Milk

Method :

1) Mix flour, sugar and salt together

2) Add eggs, milk and water gradually

3) Flavour with optional Cointreau

4) Lastly add melted butter

5) Allow to stand for two hours

6) Before cooking add the extra milk quantity to get the batter to the correct consistency

7) Cook in a non stick frying pan

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