A new and exciting blog where I will be documenting my adventures in food, wine and travel.
If you would like to know more about me, check out my About Me page.
The competition is now closed.
Thank you to all that participated and a big congratulations to Elaine Bromilow, winner of our hamper giveaway. TheSpicyPear will be running another competition in July, stay tuned to our blog and Facebook page. In the meantime, I hope you all enjoy trying out the recipes on this site.
Tomorrow will be the start of the Alchemy Festival, Flavours of India, which will be held at the South Bank centre until 21st April 2013. The festival will celebrate India’s diverse culture, with food stalls, cookery demonstrations, ethnic clothes and dance shows. The aim of this year is to challenge the preconceptions of Indian cuisine. I for one can’t wait to go and sample the Indian street food on offer.
To join in on the celebrations, the Spicy Pear is giving away a mini hamper full of Indian goodies that will help you create the flavours of India at home. Contents include spices, sauces and pappadoms.
Kung Hei Fat Choi to you all (Happy New Year). May this year bring you happiness, wealth and luck!
2013 marks the year of the snake and to celebrate I have baked a batch of custard buns.It is a light and fluffy bread, which has a delicious silky custard centre that just melts in your mouth.
Mid-January marks Lohri, a festival celebrated in Punjab, Haryana, Delhi, Himanchal Pradesh and Jammu. It is traditionally associated with the end of winter and the harvesting of rabi (winter) crops. These crops include wheat, barley, mustard and peas.
In Punjab, people don their brightest clothes, sing folk songs and dance. A bonfire is lit in the main village square, with villagers throwing sesame seeds, gur (jaggery), puffed rice and other items into the fire. Sarsoan ka saag and makki ki roti would typically be served during this festival.
Sarsaon ka saag is a traditional dish from Punjab, made with mustard greens and spices. It has an earthy flavour, while the warming spices add heat to the dish – perfect for the current cold spell in the UK.
When I think of Christmas I picture mince pies with mulled wine, stuffed birds and pigs in blanket, the smell of chestnuts roasting on an open fire and the sight of children playing in the snow.
In our house we traditionally serve mince pies on Christmas eve. We have these with a glass of port in hand while wrapping the presents or watching a festive movie. They are always bought from the shops, which often leave me disappointed because of their sickly sweet taste.
“Spicy" pays tribute to my heritage and “Pear” is the Chinese symbol for immortality.
Welcome to The Spicy PearJuly 12, 2012 - 12:44 pm
Competition Closed: Win A Foodie Hamper.November 29, 2012 - 10:52 am
Happy Chinese New Year: Custard BunsFebruary 10, 2013 - 12:38 pm
Rosemary and Olive BreadJuly 25, 2012 - 11:24 am
