The {Page-Turner-Cookbook} featuring
St_Patrick
The {Page-Turner-Cookbook}
ST_PATRICK
To answer the question - what will the Irish be eating on St. Paddy's Day? It boils down to a matter of preference. Many might respond, "Eat? I,ll just be drowning my shamrock."
Although many restaurants in Ireland will serve Corned Beef and Cabbage on March 17, but most of them will do so just to please the tourists.
The truth is, most Irish people nowadays see corned beef as something that is heavily processed and comes out of a can!
Historically, beef was a delicacy enjoyed only by Ireland's wealthy. Cattle were originally kept for their milk, and sheep for their wool. This left old hens and pigs as the more likely contenders for the pot.
When the Irish emigrated to Canada and America, where both salt and meat were cheaper, they treated beef the same way they would have treated pork or bacon at home in Ireland: they soaked it to draw off the excess salt, then braised it with cabbage. From here, the many versions of corned beef and cabbage that exist today have evolved. So what will people in Ireland be eating on St. Patrick's Day? Most will start the day with a good old Irish Breakfast: fried rashers of bacon, fried sausage, fried black pudding, fried tomato, and a fried egg.
If that's not enough, you can always go one step further and have an Ulster Fry. It is the bread that makes it special: fried potato bread made out of yesterday's leftover spuds and fried soda farls to boot.
Oh, and don't forget that pint of Guinness beside it, just for good measure. Irish Stew will figure highly in many restaurants and homes, as broths and stews are the cornerstone of Irish gastronomy.
Because Irish stew is so wholesome and unpretentious, there is no disputing that it is still one of the best casserole dishes in the entire world. Everyone knows that the Irish have an ongoing love affair with the potato. They talk about last year's potatoes, this season's potatoes, great potato vintages--people in Ireland talk about potatoes the way the French talk about wine.
Potatoes dishes such as Colcannon and Irish Champ , therefore, are always popular choices. Colcannon comes from the Gaelic word cole, meaning "cabbage." Cabbage that has been cooked in milk is blended with buttery mashed potatoes.
It is traditionally served in a fluffy pile with a sort of well in the centre that is filled with even more melted butter for dipping each forkful into. Champ is more favored in the Northern counties of Ireland. It is equally heavenly in taste; the only difference is it is made with scallions.
Potato pancakes with smoked salmon and creme fraiche 
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
1/4 cup cream
1/4 cup wheat flour or cornstarch
2 eggs, lightly beaten
5 oz (150 g) smoked salmon slices
2 tbsp creme fraiche or light sour cream
garnish chives and lemon wedges Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
Heat a large non-stick frying pan on medium spray with oil.
Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
whole wheat irish soda bread with bulgur
Serves: 12
Preparation time:30 minutes
Cooking time:1 hour
1 cup boiling water
460 grams (about 3 2/3 cups) whole wheat flour
8 grams baking soda (1 1/2 teaspoons)
10 grams salt (about 1 1/2 teaspoons)
2 cups buttermilk (more as needed) 1. Place the bulgur in a bowl and pour on 1 cup boiling water, or enough to cover the bulgur by about 1/2 inch. Cover the bowl and allow the bulgur to sit for 30 minutes, until all the water has been absorbed and the grains are tender.
2. Meanwhile preheat the oven to 450 degrees and line a 9 inches round cast iron pan or a baking sheet with parchment.
3. Place the flour in a large, wide bowl and sift in the baking soda and salt. Mix in with your hands or with a wide spatula. Make a well in the middle of the flour and pour in the buttermilk. Add the bulgur to the well, then mix in the flour from the sides of the bowl to the center using a wide rubber spatula, a wide wooden spoon or your hands, turning the bowl and sweeping the flour from the sides into the buttermilk. Mix until the bulgur and buttermilk have been incorporated into the flour, then scrape out onto a lightly floured work surface. The dough should be soft and a bit sticky. Flour your hands so it won’t stick to them.
4. Gently knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round, about 9 inches in diameter. Place it on the parchment-lined cast-iron pan or baking sheet and cut a 1/2-inch deep cross across the top.
5. Place in the oven and bake 20 minutes at 450 degrees. Turn down the heat to 375 degrees and bake for another 15 to 20 minutes, until the loaf responds with a hollow sound when tapped on the bottom. Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.
End of Appetizers
What the {Page-turners like}
What the {Page-turners like}
Main dishes
What the {Page-turners like}
What the {Page-turners like}
Beer-batter cod fillets
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon dried dill weed
3/4 cup beer
1/2 cup milk
2 eggs
6 5-ounce boneless cod fillets
1 teaspoon fish seasoning
2 quarts vegetable oil for frying . In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well. Season cod fillets.
Place fillets in batter mixture, coat well.
Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown.
Cook fish in batches to maintain oil temperature
What the {Page-turners like} as side dishes
Boxty potato cakes
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs, lightly beaten
1/4 cup buttermilk to mix
Butter or oil for frying
Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.
Whisk together flour, salt, and baking powder. Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add buttermilk to make a batter.
Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side). Butter each boxty and serve hot.
Colcannon cakes
Serves: 2
Preparation time: 20 minutes
Cooking time:20 minutes
3 cups thinly sliced Savoy cabbage
1/4 cup light cream
salt and black pepper to taste
1 cup onion, thinly sliced
2 tablespoons unsalted butter, cut into bits and softened
1 Peel the potatoes and cut them into 1-inch pieces. In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender. While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender. Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the cream, the cabbage, and salt and pepper to taste.
2. Fry the onion in the butter over a moderate heat until it is soft and beginning to brown.
3. Using a spatula, press half the potato and cabbage mixture in an even layer on to the onion and fry for 4-5 minutes until it is well browned and crispy underneath.
4. Cut the mixture into 4 quarters with the spatula or palette knife and turn them over carefully so that the crispy bit is uppermost. Press the remaining potato and cabbage mixture on to the first layer and after a few more minutes, cut and turn again.
5. When the bottom is again browned, you will have a crispy top, a crispy bottom, and a crispy layer in the middle.
Irish champ
Serves: 4
Preparation time: 15 minutes
Cooking time:30 minutes
1 cup milk
1 bunch green onions, thinly sliced
1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black pepper to taste Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes.
Meanwhile, heat the milk and green onions gently in a saucepan, until warm. Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper.
Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.
Potato pancakes
Serves: 8
Preparation time: 15 minutes
Cooking time:30 minutes
2 eggs
1 tablespoon flour
1/2 teaspoon salt
3 tablespoons grated onion
1/2 cup oil
Peel and wash potatoes. Grate in a food processor. Squeeze moisture out of potatoes. Place in a mixing bowl. Mix in the beaten eggs, flour, salt, pepper and grated onion.
Heat 2 tablespoons oil in a non stick frying pan. Spoon potato mixture in oil, the equivalent of 3-inch round pancakes.
Fry to a golden brown color on both sides.
Heat in oven before serving.
Latest Dessert dish
Apple-oatmeal crisp with irish whiskey cream
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
2 pounds Rome Beauty or Winesap apples, peeled, cored and sliced
2 tablespoons fresh lemon juice
1 cup packed light brown sugar
1 cup all-purpose flour
2 tablespoons Irish whiskey
1 teaspoon cinnamon
1/4 teaspoon cardamom Pinch salt
1/4 cup Irish oatmeal
1/4 cup toasted, chopped walnut pieces
Irish Whiskey Cream:
1 cup heavy cream
1 tablespoon sugar
2 tablespoons Irish whiskey
Preheat the oven to 375 degrees F.
Lightly butter an 11 by 7-inch baking pan and set aside.
In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the apples, lemon juice, 1/2-cup of the brown sugar and 1 tablespoon of the flour. Stir well, and cook for 5 minutes. Add the whiskey, cinnamon, cardamom and salt, stir well, and cook for 1 minute. Remove from the heat. In a large bowl combine the remaining flour, oatmeal and remaining 1/2-cup sugar. Add the remaining 5 tablespoons of butter, and with your fingers or a pastry blender, work the mixture until it resembles coarse crumbs. Add the walnuts and mix well.
Place the apple mixture in the greased pan and sprinkle the crumb mixture evenly over the top. Bake until golden brown and bubbly, about 35 to 40 minutes. Serve hot with the Irish Whiskey Cream.
Irish Whiskey Cream:
Whip the cream until it begins to form soft peaks. Add the sugar and whiskey and beat until stiff peaks form. Cover and chill until needed.
Chocolate Irish whiskey cake
Serves: 14
Preparation time:20 minutes
Cooking time:45 minutes
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups strongly brewed coffee
1/4 cup plus 3 tbsp. Irish whiskey
1 cup unsalted butter, cut into pieces
1/2 tsp cinnamon
1 cup unsweetened cocoa powder
2 cups sugar
2 eggs
1 tsp vanilla extract
For the sauce:
1/2 stick (2 oz) unsalted butter, softened
1 cup packed light brown sugar
3/4 cup 15% light cream
1/4 cup Irish whiskey
The cake
Preheat oven to 325 degrees.
Whisk together flour, baking soda and salt in a large bowl; set aside.
In a medium saucepan, add coffee, whiskey, butter, cinnamon, and cocoa powder. Place over moderate heat and whisk until butter has melted. Remove from heat and add the sugar. Whisk until incorporated. Pour mixture into a large bowl and let cool slightly.
Whisk together eggs and vanilla extract and gradually pour into chocolate mixture. Add flour mixture and whisk until just combined. Mixture will be very thin.
Pour batter into a greased and floured bundt pan.
Bake for 45-55 minutes.
The sauce:
In a heavy saucepan combine butter and brown sugar. Bring to a boil for 3 to 5 minutes until thick and bubbly. Add the cream, boil while stirring about 10 minutes or until slightly thickened. Remove pan from heat and stir in Irish whiskey . Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.
Turn the cake out and poke holes all over the surface and very slowly drizzle 1 1/2 cups of the sauce over the cake . Wrap in foil and let cool completely. Store in an air-tight container.
Creme de menthe cheesecake
Serves: 16
Preparation time: 20 minutes
Cooking time:55 minutes
2 cups finely crushed chocolate graham crackers
1/2 cup butter, melted
Filling Ingredients:
1 cup sugar 3 (8-ounce) packages cream cheese, softened
4 eggs
1/3 cup green or white creme de menthe liqueur*
1 (4.67-ounce) package creme de menthe chocolate mint candy thins, chopped (reserve 6 for garnish)
1 teaspoon all-purpose flour
Whipped Heavy Cream, if desired
Heat oven to 375°F. Stir together all crust ingredients in large bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up side of lightly greased 9-inch springform pan; set aside.
Combine sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. (DO NOT OVER BEAT.) Stir in liqueur by hand. Stir together 1/2 cup chopped mints and 1 teaspoon flour in small bowl; gently stir into cream cheese mixture.
Pour filling onto crust. Sprinkle with remaining chopped mints. Bake for 45 to 55 minutes or until firm to touch. (Cheesecake surface may be slightly cracked.) Loosen side of cheesecake by running knife around inside of pan. Cool 1 hour. Cover; refrigerate at least 3 hours.
Garnish top of cheesecake with whipped cream and top with reserved mints, if desired. Store refrigerated.
*Substitute 1 teaspoon peppermint extract plus 6 drops green food color.
Irish coffee pie
Serves: 8
Preparation time: 20 minutes
Cooking time:20 minutes
Crust Ingredients:
1/2 cup graham cracker crumbs
1/3 cup all-purpose flour
1/4 cup butter, softened
2 tablespoons firmly packed brown sugar
Filling Ingredients:
3 1/4 cups miniature marshmallows
1/4 cup milk
2 tablespoons sugar
2 teaspoons instant coffee granules or
1/4 cup strong espresso coffe
2 tablespoons Irish whiskey
1 1/2 cups heavy whipping cream, whipped
Garnish Ingredients:
chocolate shavings or whipped cream, sweetened, if desired
Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press onto bottom and up sides of 9-inch pie pan. Bake for 7 to 10 minutes or until lightly browned. Cool completely.
Combine marshmallows, milk, sugar and coffee granules in 2-quart saucepan. Cook over low heat, stirring constantly, until marshmallows are melted (10 to 12 minutes). Pour into large bowl; cool completely. Stir Irish whiskey into cooled marshmallow mixture; gently stir in whipped cream. Pour into cooled crust. Refrigerate until set (4 hours or overnight).
Garnish with chocolate shavings or sweetened whipped cream, if desired.
Irish cream cheesecake
Serves: 12
Preparation time: 20 minutes
Cooking time:50 minutes
1 cup wafer crumbs
1/2 cup pecans, chopped
1/4 cup sugar
1/4 cup butter, melted
Filling:
3 8-ounces cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup Irish cream
3 ounces white chocolate, melted
Topping:
whipped cream
chocolate shavings
Preheat oven at 325 degrees.
CRUST:
Combine wafer crumbs, pecans, sugar, and butter. Press mixture onto bottom of 2 inch by 9 inch springform pan. Chill.
FILLING:
In an electric mixer, beat cheese and sugar until smooth. Beat in eggs one at the time, until just blended. Beat in liqueur and white chocolate. Pour into pan. Bake 50 min. or until center is just set. Remove from oven and run knife around sides of pan to prevent cracking. Cool.
TOPPING:
Top cheesecake with whipped cream and chocolate shavings if desired.
Irish cream sandwiches
Preparation time: 20 minutes
Cooking time:8 minutes
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
1 1/2 cups powdered sugar
1/4 cup butter, softened
2 to 3 teaspoons Irish cream liqueur**
Topping ingredients:
Powdered sugar, if desired
Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt.
Beat until well mixed. Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides.
Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
Heat oven to 325°F. Cut logs into 1/4-inch square slices with sharp, serrated knife. Place squares 1 inch apart onto ungreased cookie sheets.
Bake for 6 to 8 minutes or until set.
Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency.
Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.
**Substitute 2 to 3 teaspoons very strong brewed coffee.
TIP: Make sure not to slice the cookie dough too thick or the cookies will not be crisp.
Make Ahead: Prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed.
Irish mist brownies
Preparation time: 20 minutes
Cooking time:30 minutes
1/2 cup butter
2 (1-ounce) squares unsweetened baking chocolate
1 cup sugar
3/4 cup all-purpose flour
2 eggs
Filling Ingredients:
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon peppermint extract
5 drops green food color
2 drops yellow food color
Drizzle Ingredients:
1 (1-ounce) square unsweetened baking chocolate, melted
Heat oven to 350°F. Melt 1/2 cup butter and 2 squares chocolate in 2-quart saucepan over medium heat, stirring constantly, until smooth (4 to 6 minutes). Stir in all remaining brownie ingredients until well mixed. Spread into greased 8-inch square baking pan.
Bake for 25 to 30 minutes or until brownie just begins to pull away from sides of pan. Cool completely.
Combine all filling ingredients except chocolate in small bowl. Beat at medium speed until creamy. Spread over cooled bars.
Drizzle with melted chocolate. Cool completely; cut into bars. Cover; store refrigerated.
Irish whiskey cake
Serves: 16
Preparation time:15 minutes
Cooking time:1 hour 30 minutes
1 (3 5/8-ounce) box vanilla instant pudding mix (see note)
1/2 cup whole or low-fat milk
1/2 cup vegetable oil
1 cup Irish whiskey
4 large eggs, lightly beaten
1 cup (4 ounces) coarsely chopped black walnuts
FOR THE GLAZE
4 ounces (1 stick) unsalted butter
1 cup sugar
1 cup Irish whiskey
1 tablespoon water For the cake: Preheat the oven to 325 degrees. Lightly grease a 10-inch tube pan, preferably nonstick, or bundt pan with nonstick cooking oil spray.
Combine the cake and pudding mixes in a small bowl.
Combine the milk, oil and whiskey in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until mixed well. Add the dry ingredients and beat until smooth, then add the beaten eggs in several additions until well combined. Increase the speed to medium and beat for 2 minutes until slightly thickend. Turn off the motor and add the walnuts, stirring by hand. Pour into the prepared pan and bake for 75 to 90 minutes, being careful not to let it get too brown. Transfer to a wire rack to cool in the pan.
For the glaze: Melt the butter in a medium saucepan over medium heat. Add the sugar, whiskey and water, stirring until the sugar has dissolved. Pour one-third of the glaze over the hot cake in the pan. Let cool on the wire rack for 1 hour, then remove from the pan and invert so the cake is upside down on a plate; pour one-third of the glaze over the cooled cake, then cover tightly with plastic wrap and refrigerate for 3 days. The next day, unwrap the cake, invert onto a second plate and pour half of the remaining glaze over the cake; recover tightly with plastic wrap; this process allows the glaze to flavor the cake evenly. On the next day, repeat the process, using the remaining glaze.
Irish whiskey date cake
Serves: 10
Preparation time: 25 minutes
Cooking time:35 minutes
¾ pound dates, pitted and chopped
1 teaspoon baking soda
¼ pound (1 stick) unsalted butter, at room temperature
1/3 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
1 teaspoon kosher salt
1½ tablespoons baking powder
For the sauce:
10 oz (2½ sticks) unsalted butter
2 cups light brown sugar, lightly packed
1 cup heavy cream
¼ teaspoon kosher salt
1/3 tablespoons Irish whiskey
2 teaspoons pure vanilla extract
2 cups Sweetened whipped cream, for serving Preheat the oven to 350 degrees. Butter and flour a 9 x 2-inch round cake pan.
Place the dates in a deep saucepan with 1¾ cups of water. Bring to boil, stirring a little to break up the dates. Allow to simmer 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside.
Meanwhile, in an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the mixing bowl. (It may look curdled.) Combine the flour and salt and, with the mixer still on low, slowly add it to the batter. With the mixer on low, add the hot date mixture in two batches to the batter, scraping down the bowl. The batter will be runny but don't worry! Stir in the baking powder, which will also bubble up. Pour into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Meanwhile, combine the butter, brown sugar, heavy cream and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside.
As soon as the cake is done, poke holes all over it with a toothpick. Pour one cup of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn the cake out bottom side up onto a flat serving plate and pour one more cup sauce on top. Cool completely.
Serve at room temperature with sweetened whipped cream and remaining whiskey sauce.
Key lime tart in sugar cookie crust
Serves: 12
Preparation time: 30 minutes
Cooking time:30 minutes
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1 tablespoon freshly grated key lime peel*
2 tablespoons milk
1 teaspoon vanilla
Filling ingredients:
1 cup sugar
2/3 cup key lime juice*
1 tablespoon freshly grated key lime peel*
2 eggs
4 egg yolks
6 tablespoons Butter
garnish ingredients:
1 cup whipping cream
2 teaspoons freshly grated key lime peel*
Heat oven to 400°F. Combine 1/3 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, 1 tablespoon lime peel, milk and vanilla. Beat until well mixed. Press onto bottom and up sides of greased 10-inch tart or quiche pan. Bake for 15 to 20 minutes or until light golden brown. Cool completely.
Meanwhile, combine 1 cup sugar, lime juice and 1 tablespoon lime peel in 2-quart saucepan. Cook over medium heat until sugar is dissolved (1 to 2 minutes). Reduce heat to low.
Beat eggs and egg yolks in small bowl with wire whisk. Stir small amount of hot sugar mixture into egg mixture using wire whisk. Gradually stir egg mixture into hot sugar mixture. Continue cooking, stirring constantly, until mixture is thickened (6 to 8 minutes).
Remove from heat. Stir in 6 tablespoons butter, 1 tablespoon at a time, with wire whisk. Cool 15 minutes.
Pour cooled filling into crust; smooth top. Cover; refrigerate at least 2 hours.
Just before serving, beat whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Place whipped cream in pastry bag fitted with large star tip. Pipe whipped cream onto tart; sprinkle with 2 teaspoons lime peel. *Substitute regular lime peel and lime juice. TIP: To get the most juice from limes, grate limes first. Then microwave limes on HIGH for 30 to 45 seconds to warm slightly before juicing. If additional Key lime juice is needed, add bottled Key lime juice.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
