To make our cover recipe, omit the beetroot chips and hummus. Serve the beetroot salsa with 100g goat’s cheese, toasted ciabatta and mixed olives. Garnish with beetroot baby…
To drink: Zondernaam NLH 2007 is strongly flavoured but not too dominant and wonderfully balanced. It will still let the more delicate dessert flavours come through. Sue Greig gives cooking lessons at Miele in Bryanston, Johannesburg. For more information contact her on 083 616 0136.
This is my version of a classic Scottish dessert. It’s kind of a cross between a sundae and an Eton mess – perfect as a treat. TO DRINK (F&HE): Radford Dale Natural Sweet Viognier 2007 has characters of honey, orange and oats – a marriage made in heaven.
Print Recipe Roasted scallops wrapped in pancetta with citrus sauce Serves: 4 Cooking Time: 50 mins Ingredients 250ml (1 cup) white wine 15ml (1 tbsp) butter 4 fennel bulbs salt and freshly ground black pepper, to taste 2 oranges 1 lemon 100g (½ cup) sugar 250ml (1 cup) water 12 scallops 12 rashers pancetta beetroot
Well the humble hamburger just got an elegant makeover. This rocket, avocado and bacon burger is a delicious combination of fresh, earthy, zesty and hearty. To drink: Camberley…
Make your own paneer (curd cheese) with our three delicious flavours. Two litres of milk makes about 250g cheese. CUMIN SEED PANEER Toast a handful of cumin seeds in a frying pan over a high heat. Once they start to brown slightly, remove from the heat and cool for 5 minutes. Heat 2 litres full-cream milk over a medium heat. Add the cumin seeds, salt and freshly ground black pepper, to taste and 90ml fresh lemon juice. Bring to the boil while stirring. The milk will coagulate as the curd separates from the whey. Remove from the heat and pour…
• Cake flour is made from the purest part of the wheat. It has a low gluten content which gives baked goods a fine texture. • Self-raising flour…