Everyday cooking, a little more measured.
Recipes, handfuls & the occasional measuring jug.
From the kitchen table
Things I’ve cooked, measured and scribbled down. Nothing fancy; just a notebook I can come back to.
My freezer used to be a museum of unlabelled boxes. Now everything goes in as a single portion with a name and a date, and I can find dinner in under a minute.
Read more of “Freezer notes: portions I can actually find again”I don’t always want to get the scales out. A palm, a fist, a cupped hand and a thumb give me a simple way to describe what’s on my plate.
Read more of “My hand-portion cheat sheet”One tray for the chicken and vegetables, one pot for the rice. I divide the batch into five portions before putting everything away.
Read more of “Sunday meal prep: five lunches, one tray”A full blender jug looks like one drink. It usually isn’t. Here’s my berry smoothie with the quantities written down, and how I split it into measured glasses.
Read more of “One blender, two glasses: portioning a smoothie”My smallest tumbler holds more than I thought. A quick check with a measuring jug made 150 ml much easier to picture, so I made a reference sheet for other drinks too.
Read more of “Drink portions at a glance: juice, smoothies and wine”Most recipes are written for four, and most of my dinners are for two. Halving sounds easy until you meet an egg, a tin of tomatoes or a cooking time. These are my notes.
Read more of “Halving a recipe: what scales and what doesn’t”When I’m short on ideas, I sketch out the plate first: vegetables, something starchy and a protein ingredient. It’s a handy way to turn a few leftovers into dinner.
Read more of “Building a plate, one section at a time”My “little splash” of milk was different every evening. Here’s the one-bowl version I wrote down, with enough room to change the fruit.
Read more of “Overnight oats, measured”
