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Conversions

Baking and creating in the kitchen can be part science, part experimentation. It can be hit or miss regarding the quantities of ingredients, whether you’re finding them in books, online, old or new. Measurements and amounts vary between different recipes and conversion charts. So sometimes the best person I can rely on for consistent measurements, is myself. I use the same measuring cup for everything I do, and swear by investing in decent digital scales too.

All of my recipes are measured on scales in grams, so this takes out the guessing and the varying sizes of cups around the country. So to make it simple, I’ve gone through and measured out a cup of various ingredients I’ve baked with so far and converted them into grams not only for others, but also myself. I’ll also continue to add more converted ingredients over time as I use them.


FLOURS/DRY

The various flours available in stores today, cater for many different dietary requirements, conscious health choices or even to give a recipe an entirely new texture or flavour. The quantities may only vary slightly, but it could be make or break.

1/2 Cup 1 Cup
Plain Flour 85g 170g
Self Raising Flour 85g 170g
Wholemeal Flour 80g 160g
Coconut Flour (Packed) 75g 150g
Rice Flour 88g 175g
Cocoa (Packed) 50g 100g

SUGARS

Sugars were not all created equally. However, at the end of the day, they are all there to add a little sweetness to our lives. Whether you’re after refilled or unrefined sugars, there are lots to choose from. Educate yourself, taste the differences and get experimenting.

1/2 Cup 1 Cup
White Sugar 125g 250g
Caster Sugar 120g 240g
Icing Sugar 85g 170g
Soft Brown Sugar (Packed) 123g 245g
Raw Sugar 110g 220g
Coconut Sugar 85g 170g
Panela Sugar 95g 190g
Demerara Sugar 125g 250g

GRAINS/NUT/MEALS

There are endless amounts of ingredients that don’t fall under flours or sugars. So here are a bunch of miscellaneous, yet relevant, ingredients you may find useful from day to day in the kitchen.

1/2 Cup 1 Cup
Coconut – Dessicated 43g 85g
Coconut – Shredded 48g 95g
Almond Meal 58g 115g
Rolled Oats 50g 100g
Buckwheat Groats 110g 220g
Amaranth 115g 230g
Millet 80g 160g
Quinoa Grain 100g 200g

BUTTER

Occasionally when browsing food websites (particularly American) I would come across recipes that ask for a stick of butter. Here in New Zealand it comes in a block and that sounds like more than a stick. For those who have also come across this predicament, below the mystery has been solved.

Cup Grams Tablespoons
Stick 1/2 113g 8
1/2 Stick 1/4 57g 4
Double Stick 1 227g 16

LIQUIDS

I use a measuring jug for all of my liquids, however it still feels like a guessing game using your eye to judge the amount. The same goes with measuring spoons, whether you have any on hand, I also feel these vary so much and all you can do is hope for the best. Below are some standard conversions for liquid that may be helpful.

Metric Cups & Spoons
5ml 1 tsp
15-20ml 1 tbps
60ml 1/4 Cup
125ml 1/2 Cup
250ml 1 Cup
375ml 1 1/2 Cup
500ml 2 Cups
750ml 3 Cups
1 litre 4 Cups

OVEN TEMPS

I’ve yet to use a gas oven, but in New Zealand we primarily use ovens that measure temperature in degrees celsius. With that said, lots of recipes still talk about fahrenheit which then leads us to Google to double check we won’t burn anything.

Celsius Fahrenheit Gas Mark
110 225 1/4
130 250 1/2
140 275 1
150 300 2
170 325 3
180 350 4
190 375 5
200 400 6
220 425 7
230 450 8
240 475 9
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I’ve become slightly obsessed with making fresh I’ve become slightly obsessed with making fresh fruit slushies and frozen cocktail this summer. It’s been a great way to cool down and also enjoy a warm evening or two with friends. Below is a recipe for an Aperol Spritz Slushie that I’ve really been enjoying recently. Super quick and easy to make, especially since the 3X Bluicer Pro from @brevilleappliancesnz not only crushes the ice and blends everything together, I can also juice fresh oranges and lemons directly into the blending jug. Perfect for summer entertaining, let me know if you try this quick Slushie recipe.
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Aperol Spritz Slushie
——
2 oranges
2 lemons
80ml Aperol (1/3 Cup)
125ml Prosecco (1/2 Cup)
2 Tablespoons Caster Sugar
3 cups of Ice

Method:
1. Add Aperol, Prosecco, sugar and ice cubes, into the blender jug and attach to juicer spout.
2. Turn variable speed dial to Speed 1 and juice oranges and lemons.
3. Remove juicer attachment and place blender jug onto motor base, close lid securely.
4. Select Frozen Cocktail program.
5. Pour mix into short glasses and serve topped with a slice of orange. Serves 3-4

#Gifted #BrevillePartner #Breville #BrevilleNZ @aperolspritznz
It’s very kiwi, very chunky and full of chocolat It’s very kiwi, very chunky and full of chocolate. This is my take on a nostalgic New Zealand classic. Jump through to my profile to grab the link for this Chocolate Chunk Tan Square.
Bake brownies, not frownies. That’s how I ended Bake brownies, not frownies. That’s how I ended my week by treating those I work with, with brownies today. I won’t lie, I ate 2 brownies too many 😂
Have you already planned your weekend baking! I’ Have you already planned your weekend baking! I’d love to hear about it.
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