Saffron pears in cider
This is delicious served with vanilla bean ice cream, double cream, creme fraiche, coconut yoghurt or panna cotta
Recipe and image from Eat In by Anna Gare, published by Murdoch Books $39.99. Photographer Ian Wallace.
Preheat the oven to 180°C (350°F/Gas 4).
Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook for 5–6 minutes, or until the onion is translucent.
Add the beef and spices and cook, breaking up the meat with the back of a wooden spoon, for 10 minutes, or until the meat is lightly browned.
Stir in the tomatoes and beans and season with salt and pepper.
Reduce the heat to low and simmer for 20 minutes, or until the mixture reaches a thick sauce consistency.
Pour the sauce into a shallow 3.5 litre (122 fl oz/14 cup) capacity baking dish, cover with the corn chips and scatter over the cheese.
Bake for 15 minutes, or until the cheese is melted and golden.
Serve with sour cream, smashed avocado dip and some coriander leaves scattered on top.
This is delicious served with vanilla bean ice cream, double cream, creme fraiche, coconut yoghurt or panna cotta
This is a wonderful, colourful hearty salad that all the family can enjoy
It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
You can make this salad well in advance, even the day before. Just bring it to room temperature before serving
Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.