“On 31st July Jackie Cameron School of Food & Wine was invited to the 2022 Honey Festival Competitions hosted by the KZN Bee Farmers Association. These were the recipes demonstrated by the students.” - Jackie Cameron
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Today I’m sharing two recipes that I think we perfected this year: Yorkshire pudding and a chocolate macaron. I’m keeping words to a minimum, leaving space for the two recipes because each one is world-class in its own right. I’m confident your family and your friends will thank you. We look forward to welcoming you when you visit the school this year.
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Super moist chocolate cake with thick freshly made berry jam layer and a pink cream cheese icing all topped with girly homemade marshmallows and silver balls.
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Carroll Taylor's Nanaimo Bars are so tantalising that I couldn’t resist a second. These tasty treats are of Canadian of origin, popular across North America. It is a bar dessert that requires no baking and is named after the west coast city of Nanaimo in British Columbia. It comprises a wafer crumb base topped with a layer of custard-flavoured butter icing that is covered with melted chocolate, made from chocolate squares and has been voted Canada's Favourite Confection in a National Post reader survey. There are many varieties of the Nanaimo bar. They offer different types of crumb, different flavours of icing (eg mint, peanut butter, coconut, mocha) and different types of chocolate.
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