Introductory Guide – Read this first

This is a collection of recipes, with added commentary & notes, for those members of our families who might want to add a familiar family favorite to their own recipe collections.

If you want to use the search function, don’t try to use the search option at the top of the page. Use the one on the right, and make sure that you have selected blog to search in for things rather than recipe (this is for technical reasons that are beyond me). You can search by recipe names, ingredients or the person whose recipe it was originally or the person who would have contributed it to this site.

The recipe index page contains a list of all the recipes that are here (so far) and each name is a link directly to the recipe.

This page contains the following information:

Cooking Terms

These are the words that may appear (without explanation) in any of the recipes that we are putting up here.

baste to spoon or pour liquid over food as it cooks
blend to combine 2 or more ingredients until each loses its identity
boil to heat until bubbles constantly break on surface
braise to cook meat or poultry gently, with minimum liquid, in a covered pan
champignons button mushrooms, often tinned
cream to work foods together until soft and fluffy. Usually applied to butter & sugar.
dice cut into small even-sized cubes
entrée the course of a meal which precedes the main course
flake to break into small pieces with a fork [often applied to fish]
fold to combine a solid ingredient with a delicate substance using a folding motion
garnish edible trimming used to decorate food
glaze coat with syrup, thin icing or jam
grate rub food against grater
knead to work with dough by continually folding the outside to the middle until desired elasticity is reached
marinate to let stand in marinade, usually a mixture of oil, lemon juice, wine or vinegar and seasonings
poach cook slowly in liquid just below boiling point
puree  to press through a fine sieve, blend or process to produce a smooth thick mixture
saute cook in frypan in a small amount of fat
simmer cook just below the boil. Bubbles will float slowly to the surface.
steam to cook over, not in, boiling water
stock liquid resulting from simmering bones, meat and vegetables in water for several hours

Oven Temperatures

These are the temperatures at which to set your oven if the recipe uses words like slow, moderate, or hot instead of numbers to describe the oven temperature.

                             Gas Oven Electric Oven
Very Slow 100-130°C 130-150°C
Slow 130-170°C 150-190°C
Moderate 180-190°C 200-220°C
Hot 200-220°C 230-250°C
Very Hot 230-250°C 250-290°C

Abbreviations

These are the abbreviations that you may see in some of the recipes

cup c
tablespoon tbsp
teaspoon tsp
packet pkt
kilogram kg
gram g
litre l
millilitre ml
baking powder b. pwdr.
bicarbonate soda bicarb
baking soda bicarb

 

Table of Food Equivalents

If you aren’t sure of the quantity you will get from 1 medium apple or onion, or the amount of fresh bread crumbs in a slice of bread or how many cups of flour to put in if the recipe says 125g, this is the place to look.

If you want to find out Measurement Equivalents – the measurements are in weight and you only have measuring cups & spoons – try this link  http://www.exploratorium.edu/cooking/convert/measurements.html At the bottom of the page that this takes you to there is a link to a Conversion Calculator in case the conversion you want isn’t on the page.

Ingredient Amount Equivalent
apple 1 medium 1 cup, sliced
bread crumbs 1 slice bread ½ – ¾ c soft crumbs
butter 500g 2 cups
cheese 125g 1 cup, grated
cream 1 cup 2 cups, whipped
currants 500g 3 cups
dates 500g 2¾ cups
dry beans 1 cup 2½ cups, cooked
flour 125g 1 cup
gelatine 10g envelope 3 tsp
lemon 1 3tbsp juice plus 2½ tbsp zest
pasta 500g 4 cups. cooked
orange 1 1/3 c juice plus 2 1/3 tbsp rind
onion 1 medium ½ c, chopped
pecans 125g packet 1 c, chopped
raisins 500g 3 cups
rice, long grain 1 cup 3½ c, cooked
sugar, white 250g 1 cup
           castor 220g 1 cup
           brown 170g 1 cup
           icing 175g 1 cup
Walnuts 500g 2 c, chopped

Table of Substitutions

If you want to make a recipe and you haven’t got all the ingredients, here’s some ideas for other things you can substitute for some of the ingredients you might be  missing.

Ingredient Amount Substitute
butter 1 cup30g, melted 1 c margarine2 tbsp olive oil
chocolate 30g 3 tbsp cocoa, 1 tbsp castor sugar, & 1 tbsp butter
eggs 1 egg 2 egg yolks
flour [for thickener] 1 tbsp ½ tbsp cornflour
flour, self-raising 1 cup 1 c plain flour + 2 tsp baking powder
meat stock 1 cup 1 stock cube dissolved in 1 cup hot water
milk – whole 1 cup 1 cup skim milk + 2 tbsp butter   OR½ c evaporated milk + ½ c water
milk – sour 1 cup 1 tbsp lemon juice or vinegar + fresh milk to make 1 cup        OR       1 c buttermilk

 

Basic Pantry Requirements

If all the following ingredients are in your pantry, you will be able to make the majority of the recipes in this collection

Baking powder Baking soda
Bread crumbs, dry
Champignons, pieces & stems Chilli sauce, mild
Chocolate, drinking Cocoa
Cornflour Condensed milk
Enchilada sauce Flour, plain
Flour, self-raising Golden syrup
Honey Lemon juice
Lasagne noodles, instant Milo
Mustard, American Oil
Pasta, macaroni, spaghetti Pie apple, tinned
Red kidney beans Rice
Rolled oats Semi-sweet sherry
Soup, tomato Stock cubes or powder: beef & chicken
Sugar: white, brown, icing Sultanas
Tomatoes, tinned Tomato paste
Vanilla essence Vinegar, white
Sauces: sate, spaghetti, tomato, Worcestershire, Tabasco, soy

Basic Spices/Herbs to have in your cupboard

The title is pretty self-explanatory. These days, while I keep the dried herbs for emergency situations, I am inclined to use fresh herbs when I can. Either bought from the supermarket or home-grown.

Chinese five spice Chilli: powder, Mexican; flakes
Coriander, ground Curry powder
Garam Masala Ginger, ground
Mixed herbs Mixed spice
Mustard, dry Oregano, leaves
Paprika Peppercorns, whole
Pepper: ground, cracked Salt
Thyme, leaves Tumeric

Baking Pan Sizes

The other day I was tempted to buy a new lasagna dish. But the recipe I wanted to try said to use a dish with a 3l capacity and the one I was looking at was 30x20cm. I didn’t know what size dish had a 3l capacity. So I googled it and this is what I found. I thought that someone else might also find this information useful. I didn’t buy the new dish because, after finding this table and measuring the dishes I already had, I discovered that I had a 3l lasagna dish in the cupboard.

I have included the Imperial measurements as well for those of you still using that system of measurement.

Baking Pan Size

Utensil

Size in inches or quarts

Metric Volume

Size in Centimeters

Baking or Cake pan (square or rectangular)

8 x 8 x 2
9 x 9 x 2
11 x7 x 1 1/2
12 x 8 x 2
13 x 9 x 2
15 x 10 x2
18 x 12 x 2

2 L
2.5 L
1.5 L
3 L
3.5 L
4.5 L
5.5 L

20 x 20 x 5
22 x 22 x 5
27 x 18 x 3.5
30 x 20 x 5
33 x 23 x 5
39 x 25 x 5
44 x 30 x 5

Ring molds, bundt, angelfood or tube pans

7 1/2 x 2 ring mold
7 1/2 x 3 bundt
9 1/4 x 2 ring mold
9 inch bundt
9 Inch angel
9 inch fancy tube
10 Inch bundt
10 Inch fancy tube
10 Inch angel

1 L

6 cups

2 L

9 cups
9 cups
3 L

3 L
4 L

18 cups

2326

Brioche or turban pan

9 1/2 x 3 1/4

2 L

24

Loaf Pan

7 1/2 x 3 1/2
8 x 4 x 3
9 x 5 x 3

1 L
1.5 L
2 L

18 x 8 x 5
20 x 10 x 7
23 x 13 x 7

Flat pans

Biscuit
11 x 7
11 3/4 x 1 1/2
jelly roll
15 x 10

2 L
2.5 L

2.5 L

Round layer Cake pan

8 x 1 1/2
9 x 1 1/2

1.2 L
1.5 L

20 x 4
23 x 4

Round Springform pan

8 x 3
9 x 3

3 L
4 L

20 x 8
23 x 8

Pie Plate

8 x 1 1/4
9 x 1 1/4
10 x 1 1/4
10 x 2

750 ml
1 L
1.25 L
1.6 L

20 x 3
23 x 3
25 x 3
25 x 5

Baking dish or Casserole dish

1 quart
1 1/2 quart
2 quart

1 L
1.5 L

2 L

One thought on “Introductory Guide – Read this first

  1. Becky says:

    ››More information from the unit converter. How many cc in 1 ml ? The answer is 1. We assume you are converting between cubic centimetre and milliliter. You can view more details on each measurement unit:

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