Voici la recette parfaite de confiture au fraises maison de ma grand-maman.
Chez nous, tout le monde l’adore sur leur toasts!
8 tas. De fraises coupés (ou tout autres petits fruits)
8 tas. de sucre
Brasser ensemble et attendre entre 2 heures et toute une nuit pour faire fondre le sucre dans le jus des fruits.
À feu lent faire fondre le sucre doucement et ajouter ½ c. à thé de beurre (pour diminuer l’écume). Ensuite faire bouillir à gros bouillon 2 bonnes minutes .
Retirer du feu et ajouter la pectine. Brasser 5 min constamment. Laisser reposer 4 à 5 heures minimum et brasser à l’occasion pour faire descendre les fruits. Sinon les fraises vont rester au-dessus de la gelée.
Bien laver, rincer, ébouillanter et essuyer les pots et remplir de confiture.
Se conserve au frais pendant 1 an.
Here is my grandma’s jam recipe. Perfect for your toast in the morning!
Everyone here loves it.
Cooked Jam recipe
8 cup of cut strawberries (any other berries would work too)
8 cup of sugar
Mix well and let rest at least 2 hours or even overnight before cooking it to let the sugar melt with the juice of the fruits.
Start on a low heat to slowly melt the sugar. Add ½ teaspoon of butter to reduce the amount of foam. Bring to a strong boil for a good 2 min.
Remove from the heat and add the pectin. Mix well for 5 minutes then let rest 4 to 5 hours. Keep mixing occasionally. This step is important to make sure the strawberries don’t float over the jelly.
Pour in jar previously well washed, rinsed, boiled and dried.
Usually I make ice tea in a big pitcher, hours before my guess arrives to give it time to cool down. It is delicious, but you need to think about it early, it is not very fast!
The other day I made some express ice tea, to enjoy right away. It is very easy and very refreshing, just what I needed that day! I will certainly make more this summer.
I strongly brewed some white White tea -double the tea quantity (it will be diluted with the ice cubes)
I added about a table spoon of sugar per cup of boiling tea
I poured the tea in a glass full of ice cubes
I pressed half a lime into each glasses!
Voilà! a very simple recipe, refreshing for those hot summer days
D’habitude, je fais du thé glacé dans un gros pichet, plusieurs heures avant que mes invités arrivent pour avoir le temps de tout refroidir. Ce n’est pas vraiment pratique, car il faut y penser bien à l’avance.
L’autre jour, j’avais envie de thé glacé, et je n’avais pas envie d’attendre! Alors, je me suis lancé, j’ai expérimenté une nouvelle recette et j’ai aimé! Super rafraîchissant! Je suis certaine que je vais refaire cette recette cet été!
J’ai d’abord infusé du thé blanc, avec 2 fois plus de feuilles (car le thé sera dilué par les glaçons)
J’ai ajouté 1 c. à soupe de sucre par tasse de thé chaud
J’ai versé le thé sucré dans des verres remplit de glaçons
J’ai pressé le jus de 1/2 lime dans chacun des verres
Super simple et rafraîchissant, c’était délicieux!
So turns out my beer butt chicken was pretty awesome the other day, so I thought I could share it with you all.
First, to season the chicken I made a dry rub using these ingredients:
Olive oil (enough to make a paste with the herbs and spices)
The spiciness and the sweetness of the brown sugar turned out to be a very nice combination.
Second, you will need to get the chicken butt on the beer can! We previously cut off the top of the can fully open with a can opener.
The hardest part was to get the chicken to stand up with the can of beer half empty on the BBQ grill. You will probably need to get innovative here. We use some aluminum foil around to stabilize the chicken. Also don’t forget to first remove the second grill to have enough room to close the lid.
We cooked our chicken just about 1 hour 20 min or so on the BBQ with a half full beer can in the butt of the chicken.
It’s been a couple weeks now that I have been craving for oat flakes, coconut and chocolate chips cookies of my childhood. Since about the age of 10 I’ve been making those delicious cookies that my mom was keeping a recipe of. I remember that every time I was baking those cookies it was a huge success!
The other night I finally called home to ask for that recipe! Few minutes later, there I was in my kitchen trying to make my favorite oat flakes cookies…. I found out, at the stage of putting the flakes in that I didn’t even had any in my cupboards. Too late to go to the store, and by that point craving cookies too bad that I decided to just put more coconuts flakes in. I will have to remake the original recipe another day, after some grocery shopping!
Oat Flakes, coconut and chocolate chips Cookies:
First you need to mix together for a buttery consistency: 1/2 cup of butter (I use margarine… cheaper) and 3/4 cup of brown sugar pressed.
Incorporate 1 egg and 1 teaspoon of vanilla
Mix together in a separate bowl: 2/3 cup of flour, 1/2 teaspoon of soda and same quantity of salt
Incorporate the dry ingredients to the buttery mixture and add 1 cup of chocolates chips, 1 cup of hoat flakes, 1/2 cup of coconut.
Bake at 350F about 10 min.
I ate them with some yogurt and Pineapples… trying to keep it healty
Pilots always have crazy stories to tell! Well, here is my latest one!
I was on a night x-country, flying to 2 different airports and than coming back home. The moon was out, but a few high clouds around as well. Everything was going well, I was teaching to my student how to navigate at night time, following the map and making the appropriate radios calls. We were preparing ourselves for the approach at an airport about 90 nautical miles away from home. Following the appropriate procedures, in a gentle descent over the airport to join the circuit pattern or for people who know about aviation, the downwind!
Routinely we scan our instruments every few minutes to confirm normal indications. That time something caught my attention! The oil pressure was indicating lower than usual. The first reflex is always to try to understand why? In this case, the oil temperature will directly affect the pressure. But I rapidly confirm that with the oil temperature we were getting, that low pressure was not normal. I was concern about the abnormal indication, but it was not a emergency. We had no lost in power… yet. When flying at 3000 feet above the ground and at night, there is no chances to take, safety is always a priority.
How handy was that, we were over the airport. We decided to make a full landing and exit the runway. After performing a couple engine-runs, we confirmed that we could not fly the plane back that night and nobody else could without maintenance approval so we snagged the plane. Safety first! My second reflex was to call on the radio the other plane that was doing the same flight as we were. We did not wanted to spend the night alone at an unfamiliar airport! We asked him to inform the dispatch for us about the situation. Fortunately, another plane from the school heard us on the frequency and offered to come pick us up (They had more seats available!) ! Being that late at night the temperature is not very warm yet and there is lots of weird noises around. You can’t see it, but there is so much wildlife at night… it’s probably better like that.
Thirty minutes later, our rescuer arrived and brought us home! Thanks again guys!
You know that summer is coming when… fiddle heads grow along the rivers.
Once a year, I make a point of eating this local amazing green, that reminds me of an asparagus. They are fairly easy to find at the small local grocery or on the side of the street if you have some growing in your region.
Make sure to handle and cook them properly. I rinse them carefully and boiled them in water for at least 10 min. I also change the water half way through the cooking because the water gets pretty dark in colour. I stop them from cooking by transferring them into iced-cold water because I find they get quite mushy otherwise.
You can eat them with some butter, or lemon juice. I also like them with some vinegar.
If you want to use them in some pasta or sauté, you must boiled them first! Make sure to cook them well, as it is possible to get food poisoning if under cook.