The {Page-Turner-Cookbook} featuring
peru Is My Kitchen
PERU Appetizers & Soups
PERU Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Creative ways with quinoa
Curried quinoa with chickpeas
Quinoa tabbouleh
Quinoa vegetarian soup
Red quinoa and apple waldorf salad
Vegetable-chickpea chili
PERU Desserts
Curried quinoa with chickpeas
Quinoa tabbouleh
Quinoa vegetarian soup
Red quinoa and apple waldorf salad
Vegetable-chickpea chili
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Peru is becoming the new giant exporter of fruits and vegetables from South America to the world. Most of the fruits and vegetables they’re exporting are in the superfood category. They include avocados, blueberries, pomegranate, figs, citrus and asparagus. There are very few countries that can say their main exports are superfoods. Peru’s agricultural growth is attributed to a combination of the country’s climate and its product diversification. The climate conditions of Peru are ideal for growing superfoods.
Main Creative ways with quinoa 
Like any other cereal quinoa is one of those foods that can be delicious, or it can turn out bland and boring. Here are some tips to elevate the taste of this superfood superstar.
Serves: 4
2. Add herbs such as thyme, basil, or oregano.
3. Toast it in oil for a minute or two before you boil it.
4. Add tiny pieces of garlic or onion.
5. Sweeten up your quinoa by cooking it like oatmeal.
6. Add cheese.
7. Make it into quinoa pudding.
8. Use quinoa in homemade veggie burgers.
9. Use quinoa in homemade granola.
10. Add it to soup.
11. Let it soak and sprout
Serves: 4
Preparation time:0 minutes
1. Cook it in vegetable broth or less liquid2. Add herbs such as thyme, basil, or oregano.
3. Toast it in oil for a minute or two before you boil it.
4. Add tiny pieces of garlic or onion.
5. Sweeten up your quinoa by cooking it like oatmeal.
6. Add cheese.
7. Make it into quinoa pudding.
8. Use quinoa in homemade veggie burgers.
9. Use quinoa in homemade granola.
10. Add it to soup.
11. Let it soak and sprout
1. Cook it in vegetable broth.
Quinoa on its own can be very bland. If you'd like to add a bit more flavor, cook it in vegetable broth instead of water. This instantly spices up your quinoa in the easiest way possible. also, using less liquid makes the cooked quinoa less mushy. The directions say to make it with one part quinoa, two parts water (so, one cup of quinoa and two cups of water).
2. Add herbs such as thyme, basil, or oregano.
Another way to easily and quickly make quinoa taste better without adding other foods is to add herbs and spices such as thyme, salt, and pepper, but you can add whatever you want — basil, oregano, or some red pepper.
3. Toast it in oil for a minute or two before you boil it.
Add a tablespoon (or more) of olive oil to the pot on medium heat, then add the quinoa. Let it toast until the quinoa browns but doesn't burn (usually about two to three minutes), then add water
4. Add tiny pieces of garlic or onion.
Roast or saute minced garlic, and then add it to your quinoa once it's finished. You could also saute some chopped up onions if you're into that kind of flavor as well.
5. Sweeten up your quinoa by cooking it like oatmeal.
Sweet quinoa for breakfast?
It might be better. How to Make a Quinoa Breakfast Bowl
To make the base of this recipe, cook quinoa in almond milk with a cinnamon stick. It’s this simple: Almond Breeze + quinoa + whole cinnamon sticks You could also get creative with your spices. Nutmeg, cardamom, and/or vanilla bean would all be welcome here. Use the recipe as a base, then add whatever fruit and toppings you want.
This may be a substitute for oatmeal.
6. Add cheese.
Adding cheese to quinoa is a way to improve the taste of quinoa. This creamy caprese quinoa bake is the perfect way to add cheese, and make your quinoa so good After eating this, you'll alter your view about quinoa.
7. Mix quinoa in Mediterranean dishes.
When most people think of quinoa, they think of it as a boring, healthy side dish with some veggies. But you can do a lot more with it than you think. This recipe
Mediterranean quinoa with spinach garlic roasted chickpeas red pepper sauce mixes quinoa with mediterranean products to create an good dish.
8 . Use quinoa in homemade veggie burgers.
Making your own veggie burgers isn't as hard as you might think, especially when you have an ingredient like quinoa, which is hearty and holds things together.
9. Use quinoa in homemade granola.
Quinoa makes for great breakfast food. Try this granola recipe from Naturally Ella .It's baked with almonds and maple syrup for a sweet, crunchy finish that is perfect on top of yogurt.
10. Add it to soup.
Quinoa is a favorite grain to add to soups. It's filling and makes soups more hearty without taking over when you're eating a soup. Try this Quinoa with white beans tomatoes and basil can be made in a slow cooker.
11. Let it soak and sprout.
Sprouting quinoa? let it sit in water overnight until it forms little sprouts.
According to Making Thyme For Health, this helps reduce the amount of "phytic acid (or phytates) which is thought to block the absorption of important minerals as well as reduce the digestibility of starches, protein, and fat."
Quinoa on its own can be very bland. If you'd like to add a bit more flavor, cook it in vegetable broth instead of water. This instantly spices up your quinoa in the easiest way possible. also, using less liquid makes the cooked quinoa less mushy. The directions say to make it with one part quinoa, two parts water (so, one cup of quinoa and two cups of water).
2. Add herbs such as thyme, basil, or oregano.
Another way to easily and quickly make quinoa taste better without adding other foods is to add herbs and spices such as thyme, salt, and pepper, but you can add whatever you want — basil, oregano, or some red pepper.
3. Toast it in oil for a minute or two before you boil it.
Add a tablespoon (or more) of olive oil to the pot on medium heat, then add the quinoa. Let it toast until the quinoa browns but doesn't burn (usually about two to three minutes), then add water
4. Add tiny pieces of garlic or onion.
Roast or saute minced garlic, and then add it to your quinoa once it's finished. You could also saute some chopped up onions if you're into that kind of flavor as well.
5. Sweeten up your quinoa by cooking it like oatmeal.
Sweet quinoa for breakfast?
It might be better. How to Make a Quinoa Breakfast Bowl
To make the base of this recipe, cook quinoa in almond milk with a cinnamon stick. It’s this simple: Almond Breeze + quinoa + whole cinnamon sticks You could also get creative with your spices. Nutmeg, cardamom, and/or vanilla bean would all be welcome here. Use the recipe as a base, then add whatever fruit and toppings you want.
This may be a substitute for oatmeal.
6. Add cheese.
Adding cheese to quinoa is a way to improve the taste of quinoa. This creamy caprese quinoa bake is the perfect way to add cheese, and make your quinoa so good After eating this, you'll alter your view about quinoa.
7. Mix quinoa in Mediterranean dishes.
When most people think of quinoa, they think of it as a boring, healthy side dish with some veggies. But you can do a lot more with it than you think. This recipe
Mediterranean quinoa with spinach garlic roasted chickpeas red pepper sauce mixes quinoa with mediterranean products to create an good dish.
8 . Use quinoa in homemade veggie burgers.
Making your own veggie burgers isn't as hard as you might think, especially when you have an ingredient like quinoa, which is hearty and holds things together.
9. Use quinoa in homemade granola.
Quinoa makes for great breakfast food. Try this granola recipe from Naturally Ella .It's baked with almonds and maple syrup for a sweet, crunchy finish that is perfect on top of yogurt.
10. Add it to soup.
Quinoa is a favorite grain to add to soups. It's filling and makes soups more hearty without taking over when you're eating a soup. Try this Quinoa with white beans tomatoes and basil can be made in a slow cooker.
11. Let it soak and sprout.
Sprouting quinoa? let it sit in water overnight until it forms little sprouts.
According to Making Thyme For Health, this helps reduce the amount of "phytic acid (or phytates) which is thought to block the absorption of important minerals as well as reduce the digestibility of starches, protein, and fat."
Main Curried quinoa with chickpeas
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
2 1/2 cups vegetable stock 1 1/2 cups quinoa
1 teaspoon canola oil
3 cups chopped plum tomatoes
2 teaspoons curry powder
2 teaspoons minced garlic
1-19 ounce can chick-peas drained and rinsed
3/4 cup chopped fresh parsley or coriander
1/2 cup chopped green onions
salt and pepper
Bring 2 cups of the stock to boil.
Stir in quinoa, cover and remove from heat; let stand for 5 minutes. In large nonstick saucepan over medium high heat, heat oil. Stir in tomatoes, stock, curry powder and garlic. Cook, stirring, until tomatoes begin to break up.
Stir in chick-peas; cook until heated through. Combine Quinoa, chick-pea mixture, parsley and green onions.
Season to taste with salt and pepper. Serve immediately.
Stir in quinoa, cover and remove from heat; let stand for 5 minutes. In large nonstick saucepan over medium high heat, heat oil. Stir in tomatoes, stock, curry powder and garlic. Cook, stirring, until tomatoes begin to break up.
Stir in chick-peas; cook until heated through. Combine Quinoa, chick-pea mixture, parsley and green onions.
Season to taste with salt and pepper. Serve immediately.
Main Quinoa tabbouleh
Serves: 4
Preparation time:15 minutes
Cooking time:12 minutes
1 cup quinoa1 tbsp virgin olive oil
1 1/2 cups vegetable broth
2 tbsp pine nuts, toasted
8 cherry tomatoes, diced
2 scallions, diced
1 tbsp finely chopped parsley
1 tbsp finely chopped mint
1 tbsp finely chopped cilantro
4 tbsp lemon juice
2 tbsp virgin olive oil
Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of vegetable broth, season with salt and bring to a boil.
Cover and simmer the quinoa for 12 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
Add the pine nuts, diced cherry tomatoes, scallions, chopped parsley, mint and cilantro.
In a dish, combine the lemon juice, olive oil and pour over the salad.
Mix well and serve at room temperature.
Main Quinoa vegetarian soup
Serves: 4
Preparation time:15 minutes
Cooking time:20 minutes
1 tbsp olive oil1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 tsp sea salt
1 tsp fresh cracked pepper
2 cloves garlic, minced
2 tbsp red wine vinegar
1qt vegetable broth
3 leaves bay leaf
2 cups chopped butternut squash
2 cups diced canned tomatoes
1/2 cup quinoa
1 tbsp chopped fresh rosemary
1 tbsp thyme
1 can chickpeas (garbanzo beans), rinsed and drained
2 cups chopped kale, ribs and stems removed
In large saucepan, heat oil over medium high heat. Add onion, carrots, celery stalk, salt and pepper and cook until onions are translucent, about 5 minutes. Add the garlic and red wine vinegar; cook 1 minute.
Stir in broth and bay leaves, scraping any brown bits from the bottom of the pan and bring to a boil. Stir in the squash, tomatoes, quinoa, rosemary and thyme. Reduce heat to maintain a simmer. Cook for 15 minutes or until quinoa is soft.
Add chickpeas and kale and cook for an additional 5 minutes. Serve warm with a drizzle of olive oil.
Stir in broth and bay leaves, scraping any brown bits from the bottom of the pan and bring to a boil. Stir in the squash, tomatoes, quinoa, rosemary and thyme. Reduce heat to maintain a simmer. Cook for 15 minutes or until quinoa is soft.
Add chickpeas and kale and cook for an additional 5 minutes. Serve warm with a drizzle of olive oil.
Main Red quinoa and apple waldorf salad
The Red Quinoa & Apple Waldorf Salad is a healthy, gluten-free, and vegan twist on a traditional recipe.
Serves: 4
1 cup red quinoa – cooked to yield 2 – 3 cups
3 stalks of celery, diced
2 large red-skinned, crisp apples, cored and diced with peel
½ cup coarsely chopped fresh Italian parsley
½ cup chopped walnuts
1/3 cup raisins
Waldorf Salad Dressing:
2 tbsp extra virgin olive oil
1 fresh squeezed lemon or lime
1 tsp brown sugar or maple syrup
¼ tsp salt
¼ tsp pepper
¼ tsp cinnamon
1/8 tsp cardamom
¼ tsp allspice
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
Salad Ingredients: 1 cup red quinoa – cooked to yield 2 – 3 cups
3 stalks of celery, diced
2 large red-skinned, crisp apples, cored and diced with peel
½ cup coarsely chopped fresh Italian parsley
½ cup chopped walnuts
1/3 cup raisins
Waldorf Salad Dressing:
2 tbsp extra virgin olive oil
1 fresh squeezed lemon or lime
1 tsp brown sugar or maple syrup
¼ tsp salt
¼ tsp pepper
¼ tsp cinnamon
1/8 tsp cardamom
¼ tsp allspice
1. Start by cooking the red quinoa and let it cool to maintain that delightful nutty crunch.
2. In a large bowl, combine the cooled quinoa, diced celery, apples, chopped parsley, walnuts, and raisins.
3. In a small dish, whisk together the olive oil, freshly squeezed lemon or lime juice, brown sugar or maple syrup, salt, pepper, cinnamon, cardamom, and allspice. This flavorful dressing will add the perfect balance to the salad.
4. Pour the dressing over the salad and gently toss everything together. Ensure that every ingredient is beautifully coated in the dressing.
5. Serve immediately for a fresh, crunchy experience, or refrigerate until you’re ready to indulge. The vibrant colors and textures will make your table pop with freshness.
6. One remarkable feature of red quinoa is its ability to maintain its shape after cooking, providing that slight nutty crunch that will keep your family coming back for more.
2. In a large bowl, combine the cooled quinoa, diced celery, apples, chopped parsley, walnuts, and raisins.
3. In a small dish, whisk together the olive oil, freshly squeezed lemon or lime juice, brown sugar or maple syrup, salt, pepper, cinnamon, cardamom, and allspice. This flavorful dressing will add the perfect balance to the salad.
4. Pour the dressing over the salad and gently toss everything together. Ensure that every ingredient is beautifully coated in the dressing.
5. Serve immediately for a fresh, crunchy experience, or refrigerate until you’re ready to indulge. The vibrant colors and textures will make your table pop with freshness.
6. One remarkable feature of red quinoa is its ability to maintain its shape after cooking, providing that slight nutty crunch that will keep your family coming back for more.
Main Vegetable-chickpea chili
You can make the chili up to four days ahead; store it in an airtight container in the refrigerator. Reheat gently to serve.
Serves: 6
3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can peeled chopped tomatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)
Serves: 6
Preparation time: 30 minutes
Cooking time:30 minutes
3 Tbs. extra-virgin olive oil3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can peeled chopped tomatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)
Heat 2 tablespoons. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until hot, about a minute. Add the garlic and onion and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly.
Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 2 teaspoons salt and cook for 8 to 10 minutes.
While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels.
Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.
Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 2 teaspoons salt and cook for 8 to 10 minutes.
While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels.
Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.
Dessert Blueberry basic pie filling
Serves: 8
Preparation time: 15 minutes
Cooking time:35 minutes
4 cups blueberries 1 cup sugar
1/3 cup cornstarch
1/4 cup lemon juice
Mix blueberries, sugar and lemon juice in a heavy saucepan.
Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool.
The mixture can be cooled and stored orpPour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.
Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool.
The mixture can be cooled and stored orpPour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.
Dessert Buñuelos
A buñuelo is fried dough. It is a popular snack in Argentina, Bolivia, Colombia, Cuba, Guatemala, Mexico, Peru, Puerto Rico, Spain, Turkey, Greece, and Morocco, and is a tradition at Christmas, Ramadan, and among Sephardic Jews at Hanukkah. Ref: Wikipedia
This recipe can be made the day before and placed in the refrigerator to rise covered overnight.
Serves: 8
1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.
Serves: 8
Preparation time: 30 minutes
Cooking time:15 minutes
1/4 cup warm water (105 to 110 degrees F.)1 tablespoon granulated sugar
1 package active dry yeast
7 tablespoons milk
2 tablespoons shortening
1/4 teaspoon salt
1 1/2 cup unbleached all-purpose flour
Vegetable oil for frying.
In a small bowl, stir together the warm water and the sugar. Sprinkle the yeast over this and let it set for about 10 minutes
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.
Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
In a small saucepan over medium-low heat, heat the milk, shortening, and salt just until the shortening melts. Remove from heat and let the mixture cool down to lukewarm
Place the flour into a large mixing bowl and begin to mix in both the yeast and the milk mixtures, stirring briskly to mix in all the ingredients. When the dough becomes to thick to mix with the spoon, turn out onto a lightly floured surface and knead for a minimum of 5 minutes. The dough should be smooth and elastic when pulled and not sticky. It should spring back slightly when you poke a finger into it.
Roll the dough ball in a lightly oiled large bowl. Cover the bowl loosely with a tea towel or plastic wrap. Let the dough rise in a warm place until doubled in size, approximately 1 to 2 hours.
When dough has risen, punch down the dough, cut it into four (4) equal sections, and allow it to rest for another 10 minutes.
While the dough is resting heat your oil to 375 degrees F. (a skillet or electric fryer works best).
Divide each dough quarter into three (3) pieces. Pat them into a 4-inch circle, stretching and pressing until a round shape is formed.
Carefully place the dough pieces into the hot oil and fry until they puff up and are browned, approimately 1 minute. With a slotted spoon, flip the Buñuelo over and cook for another 1 minute to brown the second side. Remove from the hot oil and drain well.
Buñuelos can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
Dessert Strawberry delight
Serves: 8
Preparation time: 25 minutes
Cooking time:8 minutes
1 pound fresh strawberries 2 ounces sugar
2 teaspoons Grand Marnier
2 ounces sugar
1 teaspoon water
4 ounces lady fingers
For vanilla cream:
1/2 cup milk
1 teaspoon cornstarch
3 eggs
1 teaspoon vanilla pudding
2 ounces sugar
1 1/2 cups boiling milk
Clean strawberries. Remove stems and mix with 2 ounces of sugar. Refrigerate 1 hour.
Vanilla cream:
Mix 1/2 cup milk with cornstarch, and whisk in the eggs, vanilla pudding and sugar. Pour boiling milk over egg mixture, whisking vigorously for a while. Bring custard to a boil in a saucepan. Pour in a bowl to cool, and cover with plastic wrap.
Save 6 to 8 strawberries for garnish. Puree the rest, and strain. Mix the Grand Marnier with sugar and water.
Dip the lady fingers in syrup and set on a tray. Pour 1/2 of the vanilla cream in a glass serving bowl. Arrange 1/2 of the lady fingers on top upside down. Pour the strawberry puree over lady fingers.
Top with remaining lady fingers. Cover with remaining cream. Decorate with reserved strawberries. Chill before serving.
Vanilla cream:
Mix 1/2 cup milk with cornstarch, and whisk in the eggs, vanilla pudding and sugar. Pour boiling milk over egg mixture, whisking vigorously for a while. Bring custard to a boil in a saucepan. Pour in a bowl to cool, and cover with plastic wrap.
Save 6 to 8 strawberries for garnish. Puree the rest, and strain. Mix the Grand Marnier with sugar and water.
Dip the lady fingers in syrup and set on a tray. Pour 1/2 of the vanilla cream in a glass serving bowl. Arrange 1/2 of the lady fingers on top upside down. Pour the strawberry puree over lady fingers.
Top with remaining lady fingers. Cover with remaining cream. Decorate with reserved strawberries. Chill before serving.
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 |
As the sun rises or sets in
PERU
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
9 Recipes
6 Main dishes
3 Desserts