While reading through my recipe notebooks, I found a list of kitchen hints and tips, which I jotted down about a year ago, with every intention of posting!

Here are just a few which I use.  I hope you find them useful.

Sponge Cake and Tins – 18cm/7″ tin = 2 Egg Recipe, 20cm/8″ tin = 3 Egg Recipe, 23cm/9″ tin = 4 Egg Recipe

Another method, if you happen to momentarily forget a particular recipe, is to weigh the eggs, and use that weight for the sugar/flour/butter.

Cake Tin Measurements – Tired of no markings on your cake tins? Use a coloured permanent marker to write the tin measurement on the base (outside).

Buttermilk –   If a recipe calls for buttermilk, and you do not have any, add 1 tablespoon of Lemon Juice to 150mls of fresh milk.  Alternatively, add one egg to every half pint of milk in your recipe.  Whisk the egg into the milk, and away you go…. Done!

Broken/Faulty Weighing Scales/No way of measuring –  Use a small empty yoghurt pot to measure your ingredients.  They hold 125mls, i.e. 125g.

Ice ‘n a Slice! –  Slice a whole lemon, lay the slices flat in a freezer bag, and freeze – Ice ‘n a Slice, all in one, for drinks!

Garlic Croutons – Cut stale bread into 1cm cubes, spread out  evenly over a baking sheet, drizzle with oil of your choice, sprinkle on some garlic salt, and bake at Gas Mark ½/250°F/130°C for about an hour. Alternatively, use a garlic-infused oil instead.  They are “done” when you decide, i.e. you like the crispness and colour!   Store in a Kilner jar, for about 4 – 6 weeks.

Washing Up – After making scrambled eggs, wash out your pot/pan with cold water first.  This will take off the egg easily, then wash out with hot water.  Clean cutting boards after chopping onions or garlic in the same way.  The cold water gets rid of the pungent aromas from your boards.

Have you any handy kitchen tips to share?