• 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

    TO DRINK (F&HE): Ken Forrester “T” NLH 2006 is a must with this dessert. Ken Forrester estate, 021-855-2374 or www.kenforresterwines.com. 96 Winery Road restaurant, 021-842-2020.

    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…

    • 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 is cake flour with a raising agent (such as baking powder) added to it. To make your own selfraising flour, add 5ml (1 tsp) baking powder to every 120g (1 cup) cake flour. At sea level use 7ml baking powder to every 120g (1 cup) cake flour. • Bread flour, also known as “strong” flour, is high in gluten. When kneaded, the gluten stretches and helps baked goods keep their shape. It…

    Richard Carstens has opened a new restaurant, Nova in Cape Town. While showing a few culinary tricks of his trade, Richard discusses style, ingredients and unadventurous diners. By…