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 Tag: Fruit Recipe

Mini Pavlovas with Fresh Fruit Recipe

Mini Pavlovas and Fruit  Photo : Jackie Cameron

Mini Pavlovas and Fruit
Photo : Jackie Cameron

Mini Pavlovas with Whipped Cream and Fresh Fruit

I am in Pavlova mode - to the point that I've included traditional pavlova on the Hartford House lunch menu. I, however, have added a modern touch to make my recipe a unique variation on a theme. On this occasion I cut up a selection of fresh fruit, whipped the cream and presented the individual mini pavlovas for each guest to fill as they chose. This is home-cooked elegance at its best!

Yields : About 20 mini pavlovas

Ingredients :

4 Egg Whites, room temperature

1 cup Castor Sugar

Method :

1) Start whisking the egg whites. Add castor sugar slowly and whisk until all sugar crystals have dissolved

2) Place meringue mixture into a piping bag with a star nozzle and pipe small rounds onto greaseproof paper situated on an oven tray. Take the back of a teaspoon-heat slightly in a cup of boiling water. Use the back of the spoon and create a centre dip within the pavlovas

3) Place tray into an oven, 50˚C, for 45 minutes - one hour. Switch the oven off and allow drying within the oven. Keep in mind you want a softish centre with a crisp outside

4) Serve with whipped cream. I do not add any sugar to my cream as I feel the pavlovas are sweet enough. Garnish with beautiful in season fruit and serve. If you have to make the pavlovas up beforehand. Lightly paint the topside of the pavlovas with either white/dark chocolate to prevent the pavlovas from going soft or soggy.

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

Homemade Crepes Recipe

Homemade Crepes with Homemade Muesli,  Fresh Fruit and exciting extras  Photo : Jackie Cameron

Homemade Crepes with Homemade Muesli,  Fresh Fruit and exciting extras
Photo : Jackie Cameron

Homemade Crepes with Homemade Muesli,  Fresh Fruit and exciting extras Recipe

Yields: about 45-50 crepes

Ingredients:

500 g Flour

15 ml Sugar

Pinch Salt5-6 Beaten Eggs750 ml Milk

250 ml Water

Optional extra :

30 ml Cointreau or any flavouring of your choice

40g 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) Just before using add extra milk quantity to get the batter at the correct consistency

7)Get a pan hot and spray 'n cook it. Lightly cover the base of the pan with batter. 30 ml of mixture per pan, a base of 19cm, is enough mixture for a crepe

This muesli is a recipe I put together with what I had available to me in the kitchen. Keeping in mind it is an industrial kitchen and there is a much larger selection available to us. Muesli should be a choice of all your favourite ingredients. Use this recipe as a guide line. Have fun making it your own.

Muesli :

Yields: 1.195kg to be exact

Ingredients:

4 cups Oats

1 cup Honey

200g Roasted Nuts (Chef’s suggestion: chopped up Walnuts, Pecan, Almonds and Pistachio Nuts)200g Dried Fruit (Chef’s suggestion: chopped up Banana, Apricots, Mangoes and Sultanas)

1 cup All Bran1 cup Corn Flakes

1/3 cup Linseed

1/3 cup Coconut

1/3 cup Poppy seed

Method :

1) Roast oats with honey until golden

2) Roast nuts then chop nuts and dried fruit

3) When the above ingredients are cooled mix all ingredients together

Optional extras :

Vanilla flavoured cream, fresh fruit selection, chopped chocolate, desiccated coconut, farm yogurt and granadilla pulp are just a few options that can be enjoyed with your breakfast crepes.

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 Summer Fruit Sparkling Wine Recipe

Fruit Wine Jelly Photo  : Jackie Cameron

Fruit Wine Jelly
Photo : Jackie Cameron

Fresh Summer Fruit White Wine Jelly with Sparkling Wine Recipe

Yields: 4

Ingredients :

500 ml White Wine

60 ml Sugar

3 Gelatine Sheets or leaves (Supplier: Parklane SuperSpar in Commercial Road - they sell them in punnets of 10)

Optional fruits and herbs:

10 Gooseberries cut in half

12 Orange Segments

3 Strawberries cut in quarters

8 Mint Sprigs

8 Lavender Sprigs

½ Lemon's Rind – sliced

Method :

1) Heat a medium sized pot up. Add white wine and sugar (chef's note: taste this mixture to ensure there is enough sugar within. Sugar content in all wines vary). Bring to the boil.

1) Fill a large bowl with cold water. Place gelatine sheets into the water and allow to sponge. When the sheets are soft squeeze all excess water out

3) Place gelatine into warm wine mixture and strain. Put this mixture into the fridge to cool slightly (chef's note: otherwise your fruit will discolour from the heat of the wine liquid).

4) Once mixture is cool fill your martini glasses half way with liquid jelly. Place your fruit (chef’s note: Be careful with your selection of fruit as pineapple, papaya, kiwi and figs can interfere with the setting of gelatine items) and herb selection into this. Cover tightly with plastic wrap and turn the glass on its side. Place into fridge and allow to refrigerate for 12 hours.

Plating :

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