Hi. I’ve made a few new recipe categories for this site: No wheat flour – Not necessarily gluten-free, as for this recipe. Sweet baking recipes that require wheat flour for structure. No yeast – Baking recipes that don’t require any yeast, which is most of them. No egg – I focused on baking recipes that … Continue reading
Round little cookies that are comfortingly spiced and very easy to eat. As a bonus, they’re very quick and easy to put together! I had some chickpea flour from making MiMi Aye’s Burmese tofu–absolutely delicious and so easy, please get her book and try it–so I went from one cookbook to another as I returned … Continue reading
This is such a lovely cookbook. I appreciate MiMi’s work, sharing not only delicious recipes but her family history. Sometimes I think people take for granted how much it takes out of you to share both of these things, which can often be quite intimate. I learned so many new things and could also relate … Continue reading
Sweet little egg-foam sponge cakes with meringue topping. Very light and delicate! Comes together quickly and is super easy to eat. This dessert seems familiar and modern, perhaps a homespun version of fancy Japanese patisserie, but it’s a centuries-old treat: muskot are referenced in a Thai court poem from the first quarter of the 19th … Continue reading
Gingerbread made from oatmeal, treacle, golden syrup, and dark brown sugar, spiced with ground ginger and nutmeg. I like the idea of bonfire night, and enjoy thinking of all manner of things to be eaten out of hand before this extremely pagan ritual, but I haven’t actually been out to a see any fireworks for … Continue reading
Something different from the super fussy baking: this is the recipe which jolted me out of a cooking slump. Very easy, not too many ingredients, lots of flavour. It’s the silky, rich peppers which are the star here. Chicken joints are braised with them and no additional liquid: together, they release the perfect amount of … Continue reading
Well, here we are. A tall cake, full of flavour and texture: there’s chocolate cake, a coconut filling that is better than a Bounty bar, salty-sweet pecan-feuilletine crunch, and mellow Ovaltine frosting. Each layer is delicious on its own but makes the most sense together. It’s a lot of work and I’m very proud of … Continue reading
So I found a recipe which used feuilletine and thought: today is the day I finally attempt this, since I refuse to spend five quid on a box of it. Homemade feuilletine! This is @bravetart’s recipe. LOV THE CRONCH #baking A post shared by Pear (@pearpiesyrup) on Jul 31, 2017 at 12:25pm PDT //platform.instagram.com/en_US/embeds.js Stella … Continue reading
Hello. How are you? I’m okay. The world is really fucking grim. Let’s make ice cream. I love non-sequiturs! This ice cream is from Ruby Tandoh’s second book, Flavour, and it’s gorgeous. The base is fresh and milky, with the perfect amount of cinnamon to honey. The first thing you taste is the bright gold … Continue reading
A gentle, fragrant curd with freshly squeezed tangerines and their bittersweet zest. It was a good relaxing morning today: we listened to Drive-in Saturdays, a double-feature movie podcast by Dorian and Saoirse, Mr. Pear made me tea in my favourite mug, and I had crumpets with plenty of homemade tangerine curd. I was also at the same time reading a … Continue reading
The Furious Pear Pie 
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