
Silver Spoon Scallops with Japanese Salad and Wasabi Lime…
It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
This is a stunning dinner party dessert which you can make in advance as it keeps will for up to a week in the fridge. (Recipe from my new book - 'Delicious Everyday' published by Murdoch)
Put the sugar, cider, saffron, cinnamon stick, vanilla bean, orange zest and juice in a 3 litres saucepan and bring to the boil
Add the pears and gently simmer for 10-20 minutes until still firm but easily skewered. Cooking time will depend on the size and ripeness of pears
Remove the pears with a slotted spoon, transfer to a bowl, cover and set aside
Reduce the syrup by two-thirds over medium heat
Pour the reduced syrup over the pears and allow to cool
Serve in a bowl or fanned out on a plate with lots of syrup
It's important to cook the scallops on a very hot griddle so that they caramelise and don't stew.
The best muesli is made at home because you can add all your own favourite ingredients.
These fresh, crunchy lettuce cups fulled with spiced chicken and pork make a great light summer dish. Everyone in my…
Delicious Chocolate, Cardamom and Ginger Semifreddo!
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.