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
Classic comfort food perfect for any weather: silky wontons containing pork flavoured with Thai aromatic paste, springy egg noodles, rich broth, and plenty of fried garlic oil. It warms and fills without being stodgy, which is particularly good for this breezily crisp yet sunny spring weather. (You understand, of course, that stodge isn’t inherently bad, but sometimes you … Continue reading
We celebrated our 4 year anniversary this week. He got me this lovely handmade mug by Lesley McShea (via We Make London). I made him this pie, which has a buttery, flaky double crust holding fresh pineapple pieces bound in a light sweet lime-scented custard. Yes. I encourage you to make this pie if you like any of … Continue reading
I call this a pork pot pie because a British pork pie is something different. This is actually an elaborate version of a pork, apple, and (hard) cider pie we made to see my friend Mary off last spring, tinkety tonk, old fruit. (Not gonna lie, I am kind of secretly hoping this pie and … Continue reading
This is an approximation of French onion tart in bite-size form: light crisp pastry and tender savoury middles. The recipe has its origins in an issue of Stella magazine when I was learning to bake during sixthform (don’t let’s think about how long ago that was; my age is showing), and my Pearents seem to … Continue reading
Miss South posted this recipe recently and I tried it a couple of days ago, transforming the shame I felt towards the leftover mincemeat lurking in the fridge into vaingloriousness for being so thrifty. Perhaps you, too, still have leftovers, or want to save this for later this year. Flies graveyard is a good place … Continue reading
Oh, so loverly sittin’ absobloominlutely still I would never budge till spring Crept over me winder sill… Which will happen when, Britain, when?! Come on, Spring!!! Move your bloomin’ arse, etc. etc. I had an enjoyable Easter break. In Britain, there’s a long weekend around Easter, Good Friday to Easter Monday inclusive, which is (in … Continue reading
This is Smitten Kitchen’s apple pie, scaled down ever so slightly to fit my 23 cm (9 inch) pie tin. I used 5 medium eating apples that were a mix of Russets, Royal Gala, and Pink Lady varieties that my parents brought back from a trip to Kent –fortuitous, because they are also good baking … Continue reading
(For links to the mince pie and mincemeat recipes, scroll right to the end of the post.) UPDATE 2nd December 2013: My own no alcohol version of this cranberry mincemeat is here, plus a recipe for ground almond pastry. It’s a small amount so scale up as needed. Firstly, thank you so much for your … Continue reading
If your name is Mr. Pear, then you dislike both mushrooms and strong cheese. Repelled by the unbearably savoury thought of garlic, spring onions, mushrooms, herbs, and blue cheese encased in buttery pastry, you would undoubtedly flee at the sight (the stench?) of such a creation. The rest of us would fall greedily upon the … Continue reading
The Furious Pear Pie 
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