Navigation
Got a particular ingredient in mind? - use the Search bar at the top of the Home Page (click on the Hangry Miss icon to get there) to be taken to related posts
Recipe Structure
Under each recipe heading I will give a short blurb describing the dish and why you should make it 🙂
I'll include a bit of a back-story to the recipe - inspiration, learnings, explanation of any tricky steps. You can always use the 'Jump to Recipe' button if you want to cut to the chase and know it all already 🙂
The 'Before You Start' paragraph in some recipe cards will warn you of longer time frames, common pitfalls, special ingredients - basically those steps that would make you swear otherwise.
There will be multiple labelled photos of preparation steps and the finished product to help you along.
I will have ingredient quantities primarily in metric because that's what I use and it's my website 😉 No seriously; I have only tested in metric. Your cup of flour might not weigh exactly the same as someone else's cup of flour; a weight is always a weight. Weighing scales are cheap, there's no excuse really. I want your recipes to work.
I cook in a fan-forced (convection) oven at temperatures measured in degrees centigrade. If you're using non fan-forced, the general guidance is to add 20°C ie 180°C fan-forced will be 200°C non fan-forced. My understanding is that American/Canadian ovens tend not to be fan-forced/convection and have fahrenheit equivalents. I have provided fahrenheit conversions assuming non-fan-forced settings. I hope this is clear.
Please please please tell me if you spot a mistake, or if a recipe doesn't make sense or didn't work (assuming you followed the instructions though!). I'd love to hear about your successful substitutions and alterations. I welcome all constructive criticism; imagine I'm your daughter or friend. Be kind.