Food

Cookbooks

Over the years I have read and owned more cookbooks than it was reasonable to keep given the limited total length of my booshelves. However there are a few that have become long-term keeps. They all contain recipes that I use regularly, whether as written or adapted, and continue inform and inspire new concoctions.

Recipes

Note that in all these recipes:

• Oven temperatures assume a fan oven, if you don't have a fan oven you may need to increase the temperature by 10-20C.
• I tend to use very little salt. If salt is mentioned in a sweet recipe then it's necessary; if it's not mentioned you may want to add a pinch to your taste. If butter is required in a sweet recipe it should be unsalted. In savoury recipes if the exact quantity of salt is given then I think that it's needed in this quantity; if the recipe just says 'salt' then use what suits you or leave it out as I would usually do.
• 1tsp = 5ml (teaspoon); 1dsp = 10ml (dessert spoon); 1tbsp = 15ml (table spoon).