Baking With Jackie Cameron

Baking with Jackie Cameron Jackie includes some great tips in her newest recipe book, Baking With Jackie Cameron. These include making a well in the centre of your cake batter to create an even height cake. And, to test if your raising agent is fresh place a bit on the tip of your tongue. If it fizzes it’s fine. She has dedicated the book to her family and the foreword has been written by Anna Trapido. Jackie shares that she learnt to make sweet treats as that was the only way she and her sister would get them. She believes that the pastry section of a kitchen sifts out the good from the average. Baking with Jackie Cameron Chapters are divided into: Biscuits Breads Cakes Desserts and Puddings Pies and Tarts Small Cakes   Recipes that caught my eye: 1-2-3 lavender biscuits (p15) Horlicks chews (p21) Beer bread with garlic and rosemary (p34) Naartjie and cardamom cake (p46) White chocolate mousse cake (p60) ‘New Age’ baked Alaska dessert (p68) Chocolate torte (p77) Rose geranium-infused crème caramel (p88) Leek and artichoke tart (p115) Chocolate almond tart (p123) Dark chocolate marquise peppermint crisp tart (p128) Chocolate and cranberry fridge tart (p129) Granadilla tart with romany biscuit base and Italian meringue (p135) Die ‘Engelse meisie’ se melk tert (p136) Chelsea buns (p148)   Chocolate Horlicks Chews What I made: I made the naartjie and cardamom cake, substituting orange juice for the naartjie juice due to what is in season. The cake was an absolute failure. The recipe called for it to be baked for 40 minutes. Eventually after 70 minutes I stopped counting the time. Once it finally cooked, I added the syrup and ended up with quite a solid albeit moist, baked pudding. I then made the horlicks chews using chocolate horlicks, reducing the recipe drastically as I did not want to waste more ingredients. These called for 15 minutes baking time. I needed 25 minutes. Whereas I know ovens vary, I cannot believe they vary by this much. My verdict: Each chapter starts with a photo of Jackie and not every recipe has an accompanying photograph. This made a difference in what I thought was good enough to try as if I couldn’t see the end result in some recipes I wouldn’t spend the time making them. I liked the troubleshooting notes, but given my experiences with two of the recipes this is not a book I will refer to again. Publishing information: ISBN 9-781-48590-021-4 Published July 2016 Disclosure: I was sent the book to review by Penguin Books South Africa. I was not required to write a positive review. This post is in line with my blogging policy. Inspiration published on Lavender and Lime January 11: 2016 – Moroccan Tomato Salad 2015 – The Killing Room 2012 – Fennel 2011 – Chicken And Mushroom Pasta Top of Page No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related