Everyday cooking, a little more measured.
Recipes, handfuls & the occasional measuring jug.
From the kitchen table
Big bags of nuts and dried fruit are good value, but eating straight from them is a guessing game. On Sunday afternoons I divide one into small jars, and it takes ten minutes.
Read more of “Small jars, big bag: portioning snacks once a week”Rice grows. Everyone knows that, and yet I still manage to cook enough for an army. These are the numbers I finally wrote on a card and taped inside the cupboard door.
Read more of “Rice, dry and cooked: the conversion I keep forgetting”A soup is the easiest thing to portion badly. This red lentil version is written for six bowls, and the trick that made it work was measuring the finished pot with a ladle.
Read more of “A pot of red lentil soup, six bowls”For years I cooked pasta by pouring it straight from the bag until it ‘looked right’. It never did. A cheap set of kitchen scales fixed that, and it’s why this notebook exists.
Read more of “Why I started weighing my pasta”That’s the very first page of the notebook.
Back to the top ↑
