Notes for cooks
RECIPE ABBREVIATIONS
GF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . .gluten-free
V . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. vegetarian
MEASURING YOUR INGREDIENTS
To ensure successful results, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric. Always follow one set of measures in a recipe. Do not mix them up.
DISH USES:
Large eggs (size 7).
Level spoons and cup measurements.
Liquids are always measured in a jug and dry ingredients in measuring cups.
NB: One tablespoon is 15ml (the
