Feb 10
Giveaway time! To celebrate the first month of Sometimes Food Snob I am giving away a copy of the Edmonds cookery book so one lucky winner can cook along with me. You can enter here. Entries close 19th March and are open to anyone who has a physical address anywhere in the world. Good luck …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/02/10/win-an-edmonds-cookery-book/
Jan 15
The rain has finally made an appearance down south and so it was the perfect day to work on a coffee cake recipe for you guys to try out. As Sam and Matthew pointed out yesterday the Edmonds coffee cake recipe was good but it doesn’t store well and it was a little on the …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/15/rain-and-coffee-cake/
Jan 13
All measurements I use in my recipes are New Zealand standard metric cup and spoon measures. The egg size I use is size 7 unless stated otherwise. The standard measures are: 1 cup = 250 ml or 8.4 fluid ounces 1 litre = 4 cups or 33.8 fluid ounces 1 Tablespoon = 15 ml or …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/13/weights-and-measures/
Jan 13
Oven temperature conversions 165°C = 325°F 175°C = 350°F 180°C = 356°F 190°C = 375°F 200°C = 400°F Rack positioning For slow cooing and low temp cooking use the bottom of the oven Moderate temp cooking use the middle of the oven For fast cooking and high temp cooking select a rack above the middle …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/13/oven-temperature-conversions/
Jan 13
After posting the mayonnaise recipe I was asked what the egg whites could be used for and so I thought I would share some ideas of things that egg whites and egg yolks can be used for. Egg whites Meringues Pavlova Egg white omelette, healthy and delicious Marshmallow You can also freeze your egg whites. …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/13/eggs/