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

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 Sponge Cake Recipe

Chocolate Sponge Cake Photo : Jackie Cameron

Chocolate Sponge Cake
Photo : Jackie Cameron

From an early age, my sister and I would whip up a chocolate sponge cake  when craving a little sweetness. This recipe has been made more times  than anyone can remember. The page is yellow with age and the words  splattered with ingredients but it doesn’t matter because we girls know  the recipe by heart.

Chocolate Sponge Cake

Yields : One small cake of 22cm

Ingredients :

½ cup Margarine

1 ½ cup Sugar

3 medium Eggs

1 t Vanilla Essence

1 ½ cup Cake Flour

2 T Cocoa Powder

2 t Baking Powder

¾ cup Milk

*Creamy Cocoa/Milk Icing

15 ml salted Butter

400g Icing Sugar

30 g Cocoa Powder

90 ml full cream Milk

Method :

1) Cream the margarine and the sugar until light in colour

2) Add the eggs one at a time to ensure complete whisking and then vanilla essence

3) Add the dry ingredients alternatively with the milk amount.  (If you were making a vanilla, orange or coffee cake you would remove the two tablespoons of cocoa and add two extra tablespoons of cake flour.)

4) Once everything is added and incorporated put your electric beater on high and allow non –stop whisking for five minutes

5) Divide mixture in half and pour into two greased oven pans and bake at 180˚C for 15-20 minutes

Icing

6) Whisk the soft butter and slowly start adding the icing sugar so to ensure all butter lumps are worked through the icing sugar.  Continue slowly adding the rest of the icing sugar and the cocoa powder alternatively with the milk to the butter mixture.

7) Ice the cake when cooled 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

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

Fairy Cakes or Cup Cakes Recipe

Fairy Cakes or Cup Cakes  Photo : Jackie Cameron

Fairy Cakes or Cup Cakes
Photo : Jackie Cameron

Fairy cakes, as we called them, are another popular tasting treat. Before cooking sprinkle with sugar. This eliminates the need for  icing. Served hot with the crispy, crunchy topping of caramelised sugar  these cakes are decadently more-ish. Invite friends for tea!

Fairy Cakes or Cup Cakes

Yields : 12

Ingredients :

125ml Margarine

200 ml Castor Sugar

1 t Vanilla Essence

2 medium Eggs

2 cups Cake Flour

2 t Baking Powder

Pinch fine Salt

200ml full cream Milk

Extra

Paper cup cake holders

White Sugar

Method :

1) Cream the margarine and sugar together and then add in the vanilla essence

2) Whisk the eggs and add to the above

3) Incorporate the dry ingredients alternatively with the milk amount

4) Be careful not to over whisk

5) Spoon mixture into paper cup cake holders.  Lightly dust the top of each cup cake with white sugar.  Bake at 180˚C for about 10 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

Heart Shaped Lavender Biscuits Recipe

Lavender Heart Biscuits  Photo : Jackie Cameron

Lavender Heart Biscuits
Photo : Jackie Cameron

Heart Shaped Lavender Biscuits Recipe

Dessert means time to relax so serve something effortless such as crispy crunchy popcorn, smooth-textured Turkish Delight and decadent hand-made chocolate truffles. However, if you still have the energy I suggest heart-shaped lavender biscuits. Serve these with a white chocolate and lemon mousse finished with hot roasted hazelnuts, pomegranate rubies and Belgian chocolate sauce. Always a hit!

Yields : 4 large heart biscuits

Ingredients :

30g Caster Sugar

60g Salted Butter

120g Flour

Fresh Lavender to taste

Method :

1) Cream the sugar and butter together

2) Add the chopped lavender

3) Finish with the flour amount

4) Knead the dough together.  Place the dough onto a piece of greaseproof paper.  Top with another piece of paper and roll this mixture out thinly with a rolling pin.  Remove the top piece of paper.  Use a heart stencil or cutter and cut the desired size of the biscuits out.  Place the heart shaped uncooked biscuits into the refrigerator

5) Remove each individual heart biscuit from the paper and place onto a greased oven tray and bake at 140ͦ C until cooked

White Chocolate and Lemon Mousse

Yields : Halve the recipe for 2 portions

Ingredients :

5 Eggs –large

2/3 cup Sugar

150ml Lemon Juice

187ml Cream

100g White Chocolate-melted

Method :

1) Whisk the eggs, sugar and lemon Juice over a double boiler until the mixture gets thick and creamy.  (Chef’s Note: This is ready when you can: take a spoon of mixture and draw a figure of eight in the bowl of leftover egg mixture.)

2) Refrigerate this. When set add melted chocolate and put back in the fridge

3) When this is set add firmly whipped cream and set aside for later use

Chocolate Sauce

Yields : +- 250 ml

Ingredients :

125ml Cream

100g Dark Chocolate

Method:

1) Melt both ingredients together over a double boiler

Extras

Roasted Hazelnuts

Fresh Mint

Pomegranate Rubies or any other Fresh Berries

(chef’s note: Cleaning a pomegranate can be a messy job.  I suggest cutting the top and bottom of the pomegranate off.  Then take a knife and slice through the skin lengthways at even intervals.  Full a bowl with lots of water and place your hands and the fruit into the water.  Start by peeling off the skin and separating the flesh from the rubies.  You will notice how the flesh rises to the top and the rubies with sink to the bottom.  Remove all the excess pieces, strain and you will be left with undamaged pomegranate rubies.)

On Serving

Place a lavender biscuit on the place.  Top with mousse and chocolate sauce.  Finish with pomegranate rubies, warm hazelnuts and lots of finely sliced mint

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