gram (g) = imperial ounce (oz)
25g = 1oz
50g = 2oz
75g = 3oz
100-125g = 4oz
150g = 5oz
175g = 6oz
200g = 7oz
225g = 8oz
250g = 9oz
275g = 10oz
300g = 11oz
350g = 12oz
375g = 13oz
400g = 14oz
425g = 15oz
450g = 16oz
Wednesday 30 November 2011
Oven Temperature Conversion Chart
110 °C , 225 °F , Gas Mark 1/4
120/130 °C , 250 °F , Gas Mark 1/2
140 °C , 275 °F , Gas Mark 1
150 °C , 300 °F , Gas Mark 2
160/170 °C, 325 °F , Gas Mark 3
180 °C, 350 °F , Gas Mark 4
190 °C , 375 °F , Gas Mark 5
200 °C , 400 °F , Gas Mark 6
220 °C , 425 °F , Gas Mark 7
230 °C , 450°F , Gas Mark 8
240 °C , 475°F , Gas Mark 9
120/130 °C , 250 °F , Gas Mark 1/2
140 °C , 275 °F , Gas Mark 1
150 °C , 300 °F , Gas Mark 2
160/170 °C, 325 °F , Gas Mark 3
180 °C, 350 °F , Gas Mark 4
190 °C , 375 °F , Gas Mark 5
200 °C , 400 °F , Gas Mark 6
220 °C , 425 °F , Gas Mark 7
230 °C , 450°F , Gas Mark 8
240 °C , 475°F , Gas Mark 9
Macaroni Cheese
Ingredients:
8oz macaroni
1 & 1/2 oz butter
1 & 1/2 oz flour
1/2 tsp dry mustard
1 pint fresh milk
6oz mature cheddar cheese, grated
salt and freshly ground black pepper
parsley to garnish
Method:
1. Cook macaroni in boiling water until tender, about 7 - 10 minutes.
2. Melt the butter in a saucepan, add flour and mustard and cook slowly for 2 minutes. Stir often and do not allow mixture to brown.
3. Gradually blend in milk. Cook, stirring until sauce thickens, boils and is smooth. Simmer for 2 minutes and remove from heat.
4. Stir in 4oz cheese. Season to taste.
5. Drain macaroni, add to sauce and mix.
6. Transfer to a 2pint greased flameproof dish.
7. Sprinkle remaining cheese on top and brown under a hot grill.
8. Garnish with parsley.
- to re-heat place in an oven at 200°C, 400°F, Gas Mark 6 for 25 minutes
8oz macaroni
1 & 1/2 oz butter
1 & 1/2 oz flour
1/2 tsp dry mustard
1 pint fresh milk
6oz mature cheddar cheese, grated
salt and freshly ground black pepper
parsley to garnish
Method:
1. Cook macaroni in boiling water until tender, about 7 - 10 minutes.
2. Melt the butter in a saucepan, add flour and mustard and cook slowly for 2 minutes. Stir often and do not allow mixture to brown.
3. Gradually blend in milk. Cook, stirring until sauce thickens, boils and is smooth. Simmer for 2 minutes and remove from heat.
4. Stir in 4oz cheese. Season to taste.
5. Drain macaroni, add to sauce and mix.
6. Transfer to a 2pint greased flameproof dish.
7. Sprinkle remaining cheese on top and brown under a hot grill.
8. Garnish with parsley.
- to re-heat place in an oven at 200°C, 400°F, Gas Mark 6 for 25 minutes
Vegetable Pasta
Ingredients:
1/2oz butter
1 small onion, finely chopped
4oz aubergines, diced
4oz courgettes, diced
2 tomatoes, skinned and chopped
1 garlic clove, crushed
4floz tomato juice
1 & 1/2 oz flour
1 & 1/2 oz butter
3/4 pint fresh milk
salt and freshly ground black pepper
3oz cheddar, grated
4tbsp natural yoghurt
12oz ready to cook pasta shapes
Method:
1. Melt the butter in a saucepan, add vegetables, garlic and tomato juice. Cook for 10 minutes.
2. Place flour, butter and milk in a pan.
3. Heat, stirring continuously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.
4. Add 2oz cheese and yoghurt, stir until melted.
5. Spoon vegetable mixture into cannelloni tubes.
6. Place in an ovenproof dish and pour over sauce.
7. Sprinkle over remaning cheese.
8. Bake at 180°C, 350°F, Gas Mark 4 for 30 minutes.
-If feeling lazy you can mix the vegetable mixture with the pasta shapes
1/2oz butter
1 small onion, finely chopped
4oz aubergines, diced
4oz courgettes, diced
2 tomatoes, skinned and chopped
1 garlic clove, crushed
4floz tomato juice
1 & 1/2 oz flour
1 & 1/2 oz butter
3/4 pint fresh milk
salt and freshly ground black pepper
3oz cheddar, grated
4tbsp natural yoghurt
12oz ready to cook pasta shapes
Method:
1. Melt the butter in a saucepan, add vegetables, garlic and tomato juice. Cook for 10 minutes.
2. Place flour, butter and milk in a pan.
3. Heat, stirring continuously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.
4. Add 2oz cheese and yoghurt, stir until melted.
5. Spoon vegetable mixture into cannelloni tubes.
6. Place in an ovenproof dish and pour over sauce.
7. Sprinkle over remaning cheese.
8. Bake at 180°C, 350°F, Gas Mark 4 for 30 minutes.
-If feeling lazy you can mix the vegetable mixture with the pasta shapes
Vegetable Lasagne
Ingredients:
12oz carrots, thinly sliced
12oz courgettes, thinly sliced
4oz mushrooms, sliced
1 medium onion, thinly sliced
1 green pepper, seeded and thinly sliced
4oz celery, thinly sliced
1 vegetable stock cube
7floz water
4 tbsp flour
2oz butter
1 pint fresh milk
salt and freshly ground black pepper
4oz ready to cook lasagne
6oz mature cheddar, grated
Method:
1. Place vegetables in a saucepan with stock cube and water. Bring to the boil, cover and simmer for 10 - 15 minutes.
2. Place flour, butter and milk in a pan, heat whisking continously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.
3. Place half the vegetable mixture in base of a 10 x 8 inch ovenproof dish.
4. Cover with half the lasagne, some of the sauce and cheese. Repeat layers.
5. Top with remaning sauce and cheese.
6. Bake at 190°C, 375°F, gas mark 5 for 35 - 40 minutes.
12oz carrots, thinly sliced
12oz courgettes, thinly sliced
4oz mushrooms, sliced
1 medium onion, thinly sliced
1 green pepper, seeded and thinly sliced
4oz celery, thinly sliced
1 vegetable stock cube
7floz water
4 tbsp flour
2oz butter
1 pint fresh milk
salt and freshly ground black pepper
4oz ready to cook lasagne
6oz mature cheddar, grated
Method:
1. Place vegetables in a saucepan with stock cube and water. Bring to the boil, cover and simmer for 10 - 15 minutes.
2. Place flour, butter and milk in a pan, heat whisking continously until sauce thickens, boils and is smooth. Cook for a minute and season to taste.
3. Place half the vegetable mixture in base of a 10 x 8 inch ovenproof dish.
4. Cover with half the lasagne, some of the sauce and cheese. Repeat layers.
5. Top with remaning sauce and cheese.
6. Bake at 190°C, 375°F, gas mark 5 for 35 - 40 minutes.
Monday 28 November 2011
Cinnamon Flop
Makes two 9inch cakes
Ingredients:
5 tbps cocoa powder
1/4 cup cornflour
1/2 cup sugar
2 tsps baking powder
1 pinch salt
1/2 tsp instant coffee
2 cups milk (soy milk can be used)
1 tsp vanilla extract
water to mix
butter to grease cake tins
cinnamon
brown sugar
Method:
1. Pre-heat the oven to 180°C, 350°F, gas mark 4
2. Combine the cornflour, sugar and baking powder
3. Add water and milk and stir until well blended, add more water if required
4. Divide mixture evenly into two greased cake tins
5. Sprinkle tops with cinnamon and brown sugar
6. Bake for 25-30 minutes until a knife comes out clean when dipped in the middle
7. Cool slightly before taking out of the cake tins
8. Slice and eat hot or cold
Ingredients:
5 tbps cocoa powder
1/4 cup cornflour
1/2 cup sugar
2 tsps baking powder
1 pinch salt
1/2 tsp instant coffee
2 cups milk (soy milk can be used)
1 tsp vanilla extract
water to mix
butter to grease cake tins
cinnamon
brown sugar
Method:
1. Pre-heat the oven to 180°C, 350°F, gas mark 4
2. Combine the cornflour, sugar and baking powder
3. Add water and milk and stir until well blended, add more water if required
4. Divide mixture evenly into two greased cake tins
5. Sprinkle tops with cinnamon and brown sugar
6. Bake for 25-30 minutes until a knife comes out clean when dipped in the middle
7. Cool slightly before taking out of the cake tins
8. Slice and eat hot or cold
Carrot Rice with Peanuts
Ingredients:
1 cup long grain rice or basmati rice
2 cups water
1/4 cup roasted peanuts
1 tbsp butter
1 thinly sliced onion
1 tsp finely sliced ginger
1 sweet pepper, finely sliced
salt and black pepper
dash of oil
1oz - 20z of butter
Method:
1. Add the dash of oil to the water in a saucepan, then add the rice and bring to the boil
2. Reduce heat to half the heat and cover with a lid and cook for 15 - 20 mins
3. Blitz the peanuts and set to one side
4. In a frying pan place the butter, turn the heat on high
5. When the butter is melted, add the onion
6. Cook the onion until golden brown, then add the ginger, carrots and add salt and pepper to taste and mix well
7. Reduce the heat to low, cover and simmer for 5 minutes
8. Stir in the pepper and peanuts
9. When the rice is cooked, add to the frying pan and stir gently to mix the ingredients well
Can be served hot or cold
1 cup long grain rice or basmati rice
2 cups water
1/4 cup roasted peanuts
1 tbsp butter
1 thinly sliced onion
1 tsp finely sliced ginger
1 sweet pepper, finely sliced
salt and black pepper
dash of oil
1oz - 20z of butter
Method:
1. Add the dash of oil to the water in a saucepan, then add the rice and bring to the boil
2. Reduce heat to half the heat and cover with a lid and cook for 15 - 20 mins
3. Blitz the peanuts and set to one side
4. In a frying pan place the butter, turn the heat on high
5. When the butter is melted, add the onion
6. Cook the onion until golden brown, then add the ginger, carrots and add salt and pepper to taste and mix well
7. Reduce the heat to low, cover and simmer for 5 minutes
8. Stir in the pepper and peanuts
9. When the rice is cooked, add to the frying pan and stir gently to mix the ingredients well
Can be served hot or cold
Teriyaki Pasta
Ingredients:
8oz pasta
1/2 tsp fresh ginger
1 clove of garlic, finely chopped
1 tbsp vegetable oil
3 cups of finely sliced broccoli
2 cups sliced mushrooms
1/4 cup teriyaki sauce
1/4 cup thinly sliced spring onion
- if you prefer you can swap the quanities of the broccoli and the mushrooms if you are not fond of broccoli
Method:
1. Cook pasta and drain
2. Return the pasta to the saucepan
3. Cook ginger and garlic in hot oil in hot frying pan for roughly 15 seconds
4. stir in the broccoli, mushrooms and teriyaki sauce
5. Cook until the broccoli is tender
6. Stir in the teiyaki mixture in with the pasta and serve
8oz pasta
1/2 tsp fresh ginger
1 clove of garlic, finely chopped
1 tbsp vegetable oil
3 cups of finely sliced broccoli
2 cups sliced mushrooms
1/4 cup teriyaki sauce
1/4 cup thinly sliced spring onion
- if you prefer you can swap the quanities of the broccoli and the mushrooms if you are not fond of broccoli
Method:
1. Cook pasta and drain
2. Return the pasta to the saucepan
3. Cook ginger and garlic in hot oil in hot frying pan for roughly 15 seconds
4. stir in the broccoli, mushrooms and teriyaki sauce
5. Cook until the broccoli is tender
6. Stir in the teiyaki mixture in with the pasta and serve
Aubergine Patties
Ingredients:
1 medium aubergine
2 red sweet peppers, seeded
1 red onion, peeled
2 cloves of garlic, diced
3 tbsps vegetable oil
1 & 1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp tomato paste
2 - 3 eggs beaten
breadcrumbs
Method:
1. Preheat the oven to 200°C, 400°F, gas mark 6
2. Cut the aubergine, sweet pepper and onion into 1inch cubes
3. Mix them in a large bowl with the garlic, oil, salt and pepper
4. Spread them on a baking sheet, roast for 45 minutes, until the vegetables are lightly browned and soft, mixing them once during cooking
5. Cool for a minute or two
6. Blitz until mush
7. Place the beaten eggs into a bowl, place the breadcrumbs onto a plate and put the aubergine mixture into another bowl
8. Take a tablespoon and lift out a tablespoon of the aubergine mix then place into the egg and into breadrcumbs
9. Shape into a pattie shape and place onto a plate. Repeat until all the mixture is used. It is now time to fry the patties
10. I used some oil in a small frying pan along with butter, you don't need a big amount but enough oil to cover the frying pan and about 1oz - 2oz of butter
11. When the oil and butter begin to sizzle, carefully add the patties do not add to many to the pan, leave about 1/3 of the pan empty, this will ensure that you have enough space to turn them over without too much crumbling
12. Turn them over and when they are golden brown on both sides transfer out of the pan into a bowl that has some kitchen roll in the bottom of it
13.Repeat until all the patties have been cooked
1 medium aubergine
2 red sweet peppers, seeded
1 red onion, peeled
2 cloves of garlic, diced
3 tbsps vegetable oil
1 & 1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp tomato paste
2 - 3 eggs beaten
breadcrumbs
Method:
1. Preheat the oven to 200°C, 400°F, gas mark 6
2. Cut the aubergine, sweet pepper and onion into 1inch cubes
3. Mix them in a large bowl with the garlic, oil, salt and pepper
4. Spread them on a baking sheet, roast for 45 minutes, until the vegetables are lightly browned and soft, mixing them once during cooking
5. Cool for a minute or two
6. Blitz until mush
7. Place the beaten eggs into a bowl, place the breadcrumbs onto a plate and put the aubergine mixture into another bowl
8. Take a tablespoon and lift out a tablespoon of the aubergine mix then place into the egg and into breadrcumbs
9. Shape into a pattie shape and place onto a plate. Repeat until all the mixture is used. It is now time to fry the patties
10. I used some oil in a small frying pan along with butter, you don't need a big amount but enough oil to cover the frying pan and about 1oz - 2oz of butter
11. When the oil and butter begin to sizzle, carefully add the patties do not add to many to the pan, leave about 1/3 of the pan empty, this will ensure that you have enough space to turn them over without too much crumbling
12. Turn them over and when they are golden brown on both sides transfer out of the pan into a bowl that has some kitchen roll in the bottom of it
13.Repeat until all the patties have been cooked
Avocado Quesadillas
Ingredients:
2 tomatoes, seeded and chopped into 1/4 inch pieces
1 ripe avocado, peeled, pitted and chopped into 1/4 inch pieces
1 tbsp chopped red onion
2 tsps fresh lemon juice
1/4 tsp tobasco sauce
salt and pepper
3 tbps chopped fresh coriander
tortillas
1/2 tsp vegetable oil
1 & 1/3 cups cheddar cheese
Method:
1. In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and tabasco sauce. Season to taste with salt and pepper.
2. In another small bowl, mix together sour cream, coriande, salt and pepper to taste.
3. Put tortillas on a baking sheet and brush tops with oil.
4. Put under a grill 2 - 4 inches from heat until pale golden.
5. Sprinkle tortialls evenly with cheese and put under grill until cheese is golden.
6. Spread avacodo mixture evenly evenly over 2 tortillas and top each 1 of the remaining tortillas, cheese side down to make 2 quesadillas.
7. Transfer the quesadillas to a cutting board and cut into 4 wedges.
8. Top each wedge with a dollop of sour cream mixture and serve warm.
2 tomatoes, seeded and chopped into 1/4 inch pieces
1 ripe avocado, peeled, pitted and chopped into 1/4 inch pieces
1 tbsp chopped red onion
2 tsps fresh lemon juice
1/4 tsp tobasco sauce
salt and pepper
3 tbps chopped fresh coriander
tortillas
1/2 tsp vegetable oil
1 & 1/3 cups cheddar cheese
Method:
1. In a small bowl, mix together the tomatoes, avocado, onion, lemon juice and tabasco sauce. Season to taste with salt and pepper.
2. In another small bowl, mix together sour cream, coriande, salt and pepper to taste.
3. Put tortillas on a baking sheet and brush tops with oil.
4. Put under a grill 2 - 4 inches from heat until pale golden.
5. Sprinkle tortialls evenly with cheese and put under grill until cheese is golden.
6. Spread avacodo mixture evenly evenly over 2 tortillas and top each 1 of the remaining tortillas, cheese side down to make 2 quesadillas.
7. Transfer the quesadillas to a cutting board and cut into 4 wedges.
8. Top each wedge with a dollop of sour cream mixture and serve warm.
Monday 21 November 2011
bunny's red salsa
Ingredients:
1 red pepper, roughly diced
1 red onion, roughly diced
4 tbps rice vinegar
1oz to 2oz butter, 1tbps oil and 3tsps chili salt (for cooking)
Method:
1. add the butter, oil & chili salt into a frying pan
2. put the frying pan on a very high heat
3. stir to get the butter melted and everything mixed
4. when the butter has melted add the pepper and onion and stir well
5. turn down the heat to half and cover with a lid
6. check every two minutes and stir when the skin of the pepper begins to peel add the rice vinegar
7. stir well and bring back up to the high heat
8. when there is a little liquid left take it off the heat
9. blitz until it until it resembles a chunky dip
Place into a container and put it the fridge overnight. This dip is more tastier when cold and eaten the day after it was made.
It will keep up to 3 days in an airtight container in the fridge (if it will last that long!)
1 red pepper, roughly diced
1 red onion, roughly diced
4 tbps rice vinegar
1oz to 2oz butter, 1tbps oil and 3tsps chili salt (for cooking)
Method:
1. add the butter, oil & chili salt into a frying pan
2. put the frying pan on a very high heat
3. stir to get the butter melted and everything mixed
4. when the butter has melted add the pepper and onion and stir well
5. turn down the heat to half and cover with a lid
6. check every two minutes and stir when the skin of the pepper begins to peel add the rice vinegar
7. stir well and bring back up to the high heat
8. when there is a little liquid left take it off the heat
9. blitz until it until it resembles a chunky dip
Place into a container and put it the fridge overnight. This dip is more tastier when cold and eaten the day after it was made.
It will keep up to 3 days in an airtight container in the fridge (if it will last that long!)
Sunday 20 November 2011
Spicy mini mushroom patties
Spicy mini mushroom patties (makes 20 depending on size you make them)
Ingredients:
one small punnet of button mushrooms
1 beaten egg
breadcrumbs, i made from from mixing ground almonds with ground hazelnuts
2 tsps biryani spice mix
3 tsps tikka masala spice mix
Method:
1. blitz the mushrooms until mush
2. add the spices to the mushrooms and mix well
3. put the beaten egg into a bowl and place the breadcrumbs onto a plate
3. empty the mushroom and spice mixture into a bowl
4. using 2 teaspoons shape the spicy mushroom mixture into a the shape of the teaspoon
5. dip this into the egg then into the breadcrumb mix and create a pattie shape then place onto a plate
6. when all the spicy mushroom mixture has been used up it is time to fry the patties
7. i used some oil in a small frying pan along with butter, you don't need a big amount but enough oil to cover the frying pan and about 1oz - 2oz of butter
8. when the oil and butter begin to sizzle, carefully add the patties do not add to many to the pan, leave about 1/3 of the pan empty, this will ensure that you have enough space to turn them over without too much crumbling
9. turn them over and when they are golden brown on both sides transfer out of the pan into a bowl that has some kitchen roll in the bottom of it
10. repeat until all the patties have been cooked.
can be eaten hot or cold
Ingredients:
one small punnet of button mushrooms
1 beaten egg
breadcrumbs, i made from from mixing ground almonds with ground hazelnuts
2 tsps biryani spice mix
3 tsps tikka masala spice mix
Method:
1. blitz the mushrooms until mush
2. add the spices to the mushrooms and mix well
3. put the beaten egg into a bowl and place the breadcrumbs onto a plate
3. empty the mushroom and spice mixture into a bowl
4. using 2 teaspoons shape the spicy mushroom mixture into a the shape of the teaspoon
5. dip this into the egg then into the breadcrumb mix and create a pattie shape then place onto a plate
6. when all the spicy mushroom mixture has been used up it is time to fry the patties
7. i used some oil in a small frying pan along with butter, you don't need a big amount but enough oil to cover the frying pan and about 1oz - 2oz of butter
8. when the oil and butter begin to sizzle, carefully add the patties do not add to many to the pan, leave about 1/3 of the pan empty, this will ensure that you have enough space to turn them over without too much crumbling
9. turn them over and when they are golden brown on both sides transfer out of the pan into a bowl that has some kitchen roll in the bottom of it
10. repeat until all the patties have been cooked.
can be eaten hot or cold
Subscribe to:
Posts (Atom)