Flyers playing last home game before Christmas tomorrow night

first_imgFORT ST. JOHN, B.C. – The Fort St. John Senior Flyers are back on home ice tomorrow night for their final home game of the 2016 calendar year.The Flyers are coming off two straight losses, although they still hold a comfortable lead in the NPHL West standings after going undefeated in their first nine games. The Flyers will be hosting the Spirit River Rangers tomorrow night. Fort St. John previously needed a shootout to beat Spirit River on home ice back on November 24th.The puck drops at the North Peace Arena at 8:30 p.m. Thursday.- Advertisement –last_img read more

THIS PIE WILL BE ‘PECAN’ OUT OF THE OVEN AT YOU – COOKING WITH CHEF ANDERSON

first_imgCOOKING WITH CHEF ANDERSON: It really is difficult to come up with titles to articles to catch your eye, I don’t know if this one is funny, Pecan – Get it peeking out of the oven at you! Maybe I should stick to the cooking?! We recently opened Sonder & one of the joys of owning your own food business is that you get to taste & select the best food around as well as use the best producers. Our sourdough bread is supplied by Scarpello & Co. We get a very tasty lemon drizzle from Baker Lane but our main naughty treat supplier is the wonderful Cafe Banba Bakery in Carndonagh, and yes I know, it’s miles away from Letterkenny but they are worth it, a wonderful selection of real baking the way it should be.Also the main coffee suppliers to the Star Wars crew so they must be out of this world!Apple pie made with real apples, Red Velvet Cake that doesn’t have artificial food colouring running down your chin, a dark chocolate ganache gateau that would put the finest of pastry chefs to shame & of course a wonderful selection of tray bakes.Flourless brownies , traditional 15’s, Mars bar squares & pecan nut slices to name a few, that’s why I call that section of Sonder the naughty corner, ya have to pass it to get to the seats. A good friend of mine tasted some of my baking once and said stick  to the cooking !!I took his advice and although I like baking I really don’t have the patience to do it of the will power when it comes to sweet treats.I can organise, prep, cook & serve meal for thousands of folk but I would be under serious pressure making a Red Velvet cake.However there is one dessert that I’m really good at and that’s Pecan Pie, as my family hails from America we had this dessert from as far back as I can remember, Pecan nuts were a luxury many years ago but like all world wide foods they are now more available and of course cheaper to buy.I remember my great uncle would send them over from the states for us to make the pies.The pastry recipe is from my time in Paris and if you make this properly it will be the best sweet pasty you have ever tasted.Follow the instructions carefully and you won’t go wrong. There is a serious amount of sugar in both the pastry & pie filling mixture so be careful as it will burn easily and although it may not look set at the end of the cooking process once it is cooled it will be fine.Make this pie a day if advance when you wish to use it and it will tasty better and be easier to portion as well.The pastry can also be used for apple pie, Bakewell tarts or any dessert that requires sweet pasty.Call to Sonder sometime and see for yourself the wonderful selection of treats we have for you, happy baking. Sugar pastry:250g of softened butter/margarine.180g of castor sugar4 drops of vanilla essence.2 large eggs.500g of plain flour, sieved½ tsp of fine salt.Method.Beat the sugar and butter together until smooth and creamy.Add the vanilla and mix in the eggs one at a time.Sieve the flour and salt and add to the mix, blend with your hand until you make dough.Turn out onto a floured table and knead lightlyRefrigerate and use as required.Before using knead lightly, this will stop the pastry cracking.Pecan pie:This will make an 8inch pie tin .You will need half the sugar pastry recipe above .For the filling.3 eggs, beaten.110g of brown sugar.4 table spoons of golden syrup.50g of melted butter.200g of pecan nuts. Whole or chopped.1 tsp of Vanilla essence.Method.Pre-heat your oven to 170cRoll your pastry to ½ inch thickness and line your pie tin. Pricking the base of the pastry. (This stops the pastry from rising)In a bowl, beat the eggs, sugar, golden syrup, vanilla essence and melted butter, add your nuts and pour into your pastry.Bake until the pastry begins to colour and turn down and cook until set, remove from the oven and allow to cool.Serve hot or cold with ice-cream or why not try some crème fraiche for a tangy taste!THIS PIE WILL BE ‘PECAN’ OUT OF THE OVEN AT YOU – COOKING WITH CHEF ANDERSON was last modified: June 2nd, 2016 by Mark ForkerShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:chef AndersoncolumncookingFeaturesnewsPecanRed Velvet Cakelast_img read more

‘Lukaku is a BIG signing for Mourinho’ – Ex-Man United assistant on talkSPORT

first_imgRomelu Lukaku is a signing who will improve his all-round game and suit Manchester United’s style under Jose Mourinho, according to Rene Meulensteen.The 24-year-old is close to an Old Trafford switch after the two clubs agreed a fee for his transfer.The Everton forward is expected to cost around £75million, and will be the Europa League and EFL Cup winners’ first-choice striker after the departure of Zlatan Ibrahimovic.He will get the chance to link up with close friend, and the world’s most expensive footballer, Paul Pogba, as well as creative players such as Henrikh Mkhitaryan and Juan Mata.He scored 26 goals and assisted seven more in all competitions last season, despite aspects of his game being heavily criticised, and Meulensteen thinks he can only get better.“I can see where Mourinho is coming from with this signing,” the former Man United assistant told Saturday Scoreboard on talkSPORT.“Of course [he can improve], he is going to play in a team with better players around him.“[His weaknesses are] not making that difference and a big impact in really, really big games and the second thing is certain moments where decision making is key – that is what makes the difference in very important games.“It means you need to be able to play a big part in the link-up play, getting in behind and getting past people, if he works on it every day he can improve.“The good thing is he is only 24, he already has four or five years of experience in the Premier League. These are all positive things and if you play and train every day with top players around you, it will improve you anyway.“I do think [he fits into Man United’s system of last season], it was very clear and evident for me that Mourinho likes to have a strong target man up front.“If you go back to the Manchester United era under Sir Alex Ferguson, he had different sorts of strikers leading the line, a different type of play, and Mourinho has his own style.“It is not exactly what Sir Alex was aiming for, but the main aim is to be successful and he was that last year with winning the Europa League and the League Cup and he obviously wants to improve on that.”Lukaku brings similarities to last year’s top scorer in Ibrahimovic, while offering the ability to stretch defences and run the channels in the Portuguese manager’s preferred 4-2-3-1 formation.It has been well documented his first touch is something he has to work on, but Meulensteen is in no doubt when it comes to his finishing ability in front of goal: “Absolutely.“The good thing about it is he has got a variety, he can score goals outside of the box, with his head, left foot, right foot and they are really good attributes that he’s got.“Obviously they bought [Victor] Lindelof and there were rumours of going back for Michael Keane [before he joined Everton], but Lukaku is a straight forward signing and a big signing for Mourinho.”last_img read more