Banana Toffee Tart
This gorgeous dessert is the lovechild of banoffee pie and cheesecake.
Recipe and image from Homemade: simply delicious food by Anna Gare, published by Fremantle Press. Photographer Robert Frith.
Mix the ginger, garlic and peanut oil in a bowl and add the scallops.
To make the salad: Combine the cucumber and seaweed in a bowl.
To make wasabi lime cream: Mix together the mayonnaise, pickled ginger, wasabi and lime.
Place a small amount of salad on each spoon, followed by a dob of wasabi lime cream.
Sear the scallops on a hot griddle for about 1 minute on each side until they are medium-rare (the cooking time will depend on the thickness of the scallop).
Place the scallops on top of the salad in the spoons and serve immediately.
This gorgeous dessert is the lovechild of banoffee pie and cheesecake.
This is a wonderful, colourful hearty salad that all the family can enjoy
I just know this will be the recipe my kids take with them when they leave home. It’s a great informal Friday-night…
A great way to use left over potatoes and totally yummy for a breakfast, lunch or dinner!
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.