Welcome to The Spicy Pear

12 Jul
July 12, 2012 4.4 stars based on 2 reviews

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.

June’s Four Seasons Food Event Now Open

01 Jun
June 1, 2014 4.7 stars based on 27 reviews

I am hosting this month’s Four Seasons Food event on behalf of Louisa Foti at Eat Your Veg and Anneli Faiers at Delicieux.   

June is officially start of the summer, not that you would know it with all the unpredictable weather we have recently had! It is also the start of two major sporting events, the FIFA World Cup in Brazil (Thursday 12 June to Sunday 13 July) and Wimbledon (Monday 23 June to Sunday 6 July).

This month’s theme is The Colour Red (strawberries, cherries, raspberries, red currents are all in season) BUT could include anything with racy red in the recipe. Just a red ingredient is fine including tomatoes, red pepper, chillies, cranberries etc!

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Rum and Almond Date Balls

15 May
May 15, 2014 4.1 stars based on 13 reviews

These soft and crunch rum and almond date balls are the perfect way to end a dinner party. Healthy and very tasty, the addition of spiced rum quickly transports me to an exotic island in the sun.

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In Your Veg Box: Onions Round Up

15 May
May 15, 2014 4.9 stars based on 1 review

Here is a round up of the lovely entries we received for April’s In Your Veg Box challenge. I hope you will find the recipes as inspirational as I do. Happy Cooking!
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Prawn Curry With Panch Phoran and Pilau Rice

13 May
May 13, 2014 4.6 stars based on 14 reviews

Today, I would like to share with you my recipe for prawn curry with panch phoran spices. Panch phoran translates to “five spices” and is a spice blend from Bengal. The blend is often used in curries, as a rub on meats or sprinkled over vegetables, and has a distinguished taste from garam masala, which is more commonly used in North Indian cooking. The five spices are either dry roasted or tempered (that is fried in ghee or hot oil until the mustard seeds begin popping) depending on how the blend is used. However, for this particular recipe, I dry roasted the spices and then ground them in a coffee grinder until they became a powder. It may not be the traditional way of cooking with panch phoran but it certainly was tasty. I hope you enjoy the curry too.

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Tandoori Salmon With Mango Salsa

07 May
May 7, 2014 4.5 stars based on 11 reviews

Tandoori salmon is one of my favourite dishes to cook during the week. I can pick up the salmon on my way home from work, coat the fish in the marinade and bake in the oven. No fuss, no bother. And while the fish is cooking, I quickly prepare the mango salsa. The sweet and sour flavours, in addition to the bright colours in this dish, make it perfect for summer.

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