A Note About Measurements

Published June 15, 2011 by Polana Fowdrey

You may notice, from looking at my recipes, that I mix up my measurements (US cups, Euro grams, Imperial teaspoons and dessertspoons…) This is deliberate and something I’ve developed over many years of making food.
The reason is because I don’t like to be too accurate. You may read that I suggest a handful of one ingredient, a cup of another, a couple of dessertspoons of something else.
I believe that food should be cooked by taste and as such, my measurements are guidelines only. I strongly recommend that you purchase a simple cup measure, if you don’t have one. It’s a nice measurement, which is quite precise enough. An espresso coffee cup is about the same size or you might find an old fashioned teacup (I often use a teacup!) And I use dessertspoons rather than tablespoons simply because I don’t own a tablespoon. I’d only use it for measuring anyway, so I just use a dessertspoon and then eat with it afterwards – saves unnecessary washing-up!
When I quote grams or (occasionally) ounces, this is because something comes in a package of that weight. The coconut cream I use comes in handy 2oz/50g pouches, but with practice, you could easily work out your own measurement for that.

A simple recipe for today has no measurements at all. It is completely to taste. And it tastes wonderful:

Raw “Stuffed” Mushrooms

Take 2 large Portobello mushrooms for each person (or more if you’re extra hungry!) and brush with Olive Oil.
Combine the following to taste:
Fresh Broad Beans
Sundried Tomatoes
Olives
Beansprouts
Hemp Seed Oil
Soya Sauce (or another seasoning, if preferred)
Dried Seaweed
Other ingredients to taste
After marinading your ingredients for a few minutes, spoon on top of the mushrooms and enjoy. =)
Originally published on http://www.pollyskitchen.blogspot.com
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