Recent content by balibar

Hello, everybody. I made strawberry jam with a similar recipe, using that special sugar that is supposed to help it set better and lemon juice. But my jam is still runny. It's delicious and I suppose there can be a certain pleasure in having to lick your fingers (and your hand, and your entire...

Here is my recipe for strawberry jam. It's a little more fluid than most because I use a little less sugar and strawberries tend not to gel well, but my family doesn't mind. It does make for sticky fingers, though. But then you've got the added pleasure of licking your fingers clean.:smile...

Which probably explains why it tastes both sour and bitter. I don't suggest anybody try it, it's really foul.:sick: As for the sage, you leeave it in for about 5 minutes. Two leaves for 6lbs are not too strong at all and you cannot actually taste it. It only makes the taste of strawberries sharper.

Use only a little bit of sage (two leaves to 3kgs of strawberries) and be sure to remove it and the mint before potting. I find it sharpens the strawberry taste and makes the jam less cloyingly sweet. I have tried this with a couple of (small) pieces of ginger as well and it works well also. It...

Hello, everybody I'm sure someone must have an explanation for this: I'm making strawberry jam and have been dutifully skimming the pink foamy stuff on top as the jam cooks. I always thought it had to be removed to keep the jam clear but I actually tasted it and it really tastes foul. Can...

That must be why I bought three small tins of cream of tartar when I was in the US some time ago (date still ok). The thing is, I don't think we use that stuff over here and I can't really remember what to do with it. Probably seemed like a great idea at the time. Ditto for the 12 packets of...

Thank you very much everybody, I'm glad to be back and will post one of my own recipes soon (I certainly used enough of yours!). Right now, very busy painting kitchen and expecting new cabinets tomorrow, which means two days without a kitchen, every cook's nightmare. All my pots and utensils are...

Hello, this is Balibar from Brussels. I've been away for quite a while and am very happy to be visiting my favorite cooking website once more. I see there have been quite a lot of changes since I was last here, so I shall end this post and go explore the recipes. :smile:

Yes, I know caster sugar. I was only pointing out the exotic translation. I use regular sea-salt La Baleine for cooking (fine and coarse) and prefer the greyish "sel de Guérande" for the table. The only thing is you can't put it in a shaker because it's too fine, almost powdery, and it won't...

Not that kind of rock salt! :lol: On the packet, the (scant) information in english says "rock salt", go figure. It's french salt anyway, so I guess that explains it. I should have been suspicious as I recently bought a packet of"sucre semoule" that was translated as "castor"... which in French...

I do this: mix olive oil, crushed garlic, mustard, rock salt, finely chopped herbs, a little honey and pepper in a bowl. Sread quite thickly over the leg of lamb. Refrigerate for a at least and hour and cook in oven. Bon appétit!

The sweet ones you can use over ice-cream or you can flavour custard or crème anglaise with the fruity ones. You can make a café glacé with the coffee liquor: mix some of that liquor with espresso. Pour over vanilla or coffee ice-cream in a tall glass. Top with whipped cream. Srinkle with little...

Thank you for your answers. I don't know Splenda. Is it anything like Canderel? I mean, a granulated sweetener that looks like caster sugar? I've checked out their website last night and they have a strawberry filo tart very similar to what Goodweed suggested. The crêpe seems delicious also...

Hello, everybody. I haven't been around in a while but I see this website is doing better than ever. Could somebody help me with this problem? We're having friends over for dinner and one of them can't have any sugar at all (that includes honey). I am looking for a great dessert I could make...

Congratulations, Kyles, you're on the right track. I've just started a diet myself (my husband's on it as well) because I put on quite a bit of weight due to problems with my back that turned me into an unwilling couch potatoe for a long time. When I feel particularly hungry and crave a snack I...