Recipe notes

May 12, 2007

I should mention a few things about the recipes I’ll be posting here. Although I’m from the UK, I’ll tend to use American measures because that’s where I am. When I remember, I’ll convert things. The main one to be aware of is that a cup is eight ounces (half a pound), about 225g or 225ml, assuming what you’re measuring weighs about the same as water. I’m not always very specific about measures, particularly when it comes to small amounts (how much milk is in a dash?) and I know that’s annoying if you’ve not done much cooking. Alas, it seems the only way to figure out how much milk you need is to keep trying until you get it right.

Who am I to tell you how to cook? No-one. I could tout my experience living and working in France, but all that really taught me was how to make really good scrambled eggs, and that French bread. But I’m starting to enjoy cooking again after losing some fear of screwing up, and would like to share my discoveries.

All the recipes are vegetarian; some may be vegan, and I’ll flag them up using a tag. I imagine most of them can be made vegan, but I’ll leave that to the vegans to figure out.

Which brings me to the important thing: these recipes are just the way I happened to make the dish. They are more guidelines than instructions, and if you’ve got a good idea of something else to throw in or another way to cook things, I’d love to hear it. I always appreciate feedback, comments and suggestions, and will doubtless edit recipes (or any other articles) to incorporate the good ones, with appropriate credit.

Bon appetit!

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