Cinnamon rolls

Cinnamon rolls are delicious, but a little bit time consuming to make. It is well worth the effort, though, especially when you get your littles involved in making them! 1/2 cup milk (120ml) 1/2 cup water (120ml) 1 egg 3 cups all purpose flour (375g) 1 teaspoon salt 4 tablespoons butter 1/3 cup sugar (65g) […]

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Shortening substitute

I am trying to replace all the “weird” ingredients in my cooking with more natural ingredients. Shortening has been a particularly difficult one to substitute, as it has certain properties that no other cooking fat has. One suggestion I read was to try substituting clarified butter. In a spirit of scientific enquiry, I tried it […]

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Kitchen scales

I know that most American cooks use volume measurements in their cooking, but a set of dual-unit (lbs and kg) kitchen scales allow more precision and more repeatability in your cooking. Just now, on Amazon.com, there are sets of digital scales from $7 to well over $200. Most of these scales are well rated by […]

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Update to Dark Treacle

Over on this post I take you through how to make Dark Treacle. I recently managed to source some Lyons Dark Treacle at a reasonable price, so I was able to do a side-by-side taste comparison. If you’d like to make a Dark Treacle that tastes almost exactly like Lyons, there is one simple substitution. […]

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Substitutions

A note on some basic substitutions you can make to accommodate differences in what is available in stores. SUET Some stores in the US are now selling “beef tallow”. Beef tallow is rendered out suet. It also tends to be painfully expensive. Amazon.com is now selling Atora suet, which is cheaper than the tallow, but […]

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Fresh custard recipe

It’s funny how you can get a mental block about something. In my case, it was custard. I always saw custard being made from Bird’s powder, and even when I moved to the USA I carried on buying it, albeit at a stupid price. Then, recently, I decided to check out how to make custard […]

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Clotted Cream

Scones without clotted cream just aren’t the full shilling. That’s a fact. Unless you are in the British Commonwealth, however, getting your hands on clotted cream is somewhat of a challenge. Finding clotted cream at a reasonable price is even more so. HOW TO MAKE CLOTTED CREAM Just before you go to bed one night, […]

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Making breakfast

One of my weekend pleasures used to be having a sausage sandwich (bangers with brown sauce or ketchup) for brunch. One of the downsides of moving to another country is the lack of the stuff you are used to. Brown sauce, if it is available, tends to be ridiculously expensive. Bangers are eye wateringly expensive. […]

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Tahini

I was mulling over my laughably cheap hummus recipe with peanut butter substituting for tahini. The biggest single cost for making home made hummus is most likely the tahini, hence substituting peanut butter. But what if you could make tahini at home, at a laughably cheap price? Is that possible? And how difficult is it […]

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Mustard

I find American mustard very frustrating. Even the stuff called “hot mustard” has barely any perceptible heat. As usual, I have turned to my culinary patron saint, Alton Brown, for the base recipe and adapted it to allow me to dial in the right level of sinus scorching! 1/4 cup dry mustard powder 2 teaspoons […]

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