Last year I set myself a project to make 52 new recipes. It really was good to try new dishes and rustle up things that I would usually buy pre-made. Below are recipes from last year, some firm favourites, plus I will add new ones throughout this year.
Baking is a science so needs a bit of precision. Cooking on the other hand has no rules - play a little...miss things out that you don't like, add those that you do. Does the recipe suggest 250g of something but you have 300g and won't use the extra 50g in a day or two? Then throw it all in. Handful, splash, glug, dollop...use as much or as little as you fancy.
Useful swaps: 1 tablespoon of fresh herbs is equal to 1 teaspoon of dried herbs. Thyme, marjoram, rosemary, oregano and sage are interchangeable as are basil, tarragon, dill, chives, flat leaf parsley. I also swap out cinnamon, allspice, nutmeg and mace. Juniper berries can be replaced with black pepper.
The following are also interchangeable: marsala, madeira, sherry, port, ale, cider, white wine, red wine, vermouth.
Conversion tables for weights and oven temperatures. Bear in mind that all ovens are different, so all baking times are approximate.
The recipes in general serve four (pies, tarts and cakes six) and sometimes there is a little left over for a nice lunch.
some of my bits and bobs...
bread machine for proving
compact food processor
pestle and mortar
one egg frying pan
wok for deep fat frying
goggles (to wear whilst chopping onions)