General notes on baking, ingredients, utensils, gadgets and more

Below I have gathered information on things that are useful to keep in mind when using my recipes. I also compiled a list of utensils and bake ware that is good to have in the kitchen.

In general:

Always read the introductory text, the full recipe and the notes (tips) below the recipe before starting.
Gather your ingredients before your start.

Ingredients:

• I use medium sized produce for everything unless stated otherwise. For example I use medium eggs, medium apples and medium potatoes.
• I use soy milk sweetened with apple juice. If you don't use sweetened soy milk and if it is a recipe that is supposed to be sweet, add 0,5-1 teaspoon agave nectar to your recipe.
• If there is no mention of fresh herbs (such as fresh coriander leaves) I am referring to dried and ground herbs and spices.
• I use fluid extra virgin coconut oil in all recipes unless stated otherwise. You can store it at room temperature (it will turn solid once chilled). To soften the coconut oil you can place it in a jar and then place the jar in a bowl filled with hot water. It will turn liquid in a couple of minutes.
• You can use grapeseed oil or rapeseed oil instead of coconut oil when heating food or baking. For salads and anything that doesn't require heat I like to use olive oil, nut oils, avocado oil and more. It depends on the recipe which one I would go for.
• I use dried dates and apricots unless stated otherwise. You can use Medjool dates instead of the dried dates although Medjool dates won't need soaking.
• If you are not sensitive to yeast, you can use regular (organic) stock cubes instead of the yeast free ones that I use in my recipes.
• I use dark, organic chocolate (at least 70% cocoa solids). I prefer Green and Black's as it is good quality and they use cane sugar instead of processed sugar.
• Note that dark chocolate can contain dairy so read the label carefully if you are intolerant to dairy.
• I use baby food/fruit purees extensively in my cakes, muffins and tea breads. You can use any brand you prefer as long as it is organic and doesn't contain added sugar. You can also use apple sauce in most recipes instead of the baby food/fruit puree.
• Instead of skimmed milk or full fat milk I use soy milk, rice milk, almond milk and oat milk. It depends on the recipe which I go for. All recipes include a note on my preferred type of milk.
• I use unsalted nuts in all my recipes.
• I use sun dried tomatoes that are not drenched in oil.
• If you don't like bananas, in some recipes you can use ripe pears or mangoes instead. In most instances I have indicated if you can substitute.

Utensils and gadgets:

• I use a convection oven (a fan assisted oven) unless stated otherwise (for example if making cream buns). If you are using a conventional oven, you need to adjust the temperature and bake at a slightly higher degree (approximately 25 degrees Celsius or 77 degrees Fahrenheit, although it might depend on the recipe). Or you can bake for a longer period of time (often 7-10 minutes will do although again it depends on the recipe).
• You will absolutely require a kitchen scale (with units displayed in grams our ounces). I own one of the cheapest scales ever made, I use it extensively (many times a day for the past 5 years) and it is still going strong. You won't need to spend a lot of money on a scale, I would rather spend the money on a good quality knife.
• Throughout the years I have used cheap food processors and blenders. Today however I own both a Vitamix blender and a KitchenAid blender (and processor). Since my kitchen is like a small version of a canteen I need to use robust electrical gadgets. However most households can get by with using fairly cheap processors and blenders. The texture of what you are making might be coarser (for example when making smoothies or nut butters) but will do just fine.
• I own an ice cream maker but don't find it essential to make ice cream. It is nice to have though.
• I love my Global knives and I also use Japanese knives I bought when travelling in Japan. A good knife is absolutely essential for your kitchen. And I really must underline that.
• I have never owned a bread maker machine and I don't plan on ever getting one.

The gadgets and utensils I find essential to have in the kitchen:

• Electrical scale (displaying units in grams or ounces)
• Good quality knives (at least one large for chopping nuts, chocolate and vegetables and one small vegetable knife for slicing and dicing small things)
• Blender (mid range priced, preferably with a glass container although not essential)
• Food processor (the more powerful the better although you can get buy quite well with one priced at mid range)
• Hand blender (I find them very useful, more useful than a stand mixer)
• Spatulas made of silicone or with soft rubber heads
• Silicone muffins pan
• Loaf tins
• A few cake tins (square, round, medium and small)
• A few saucepans (large, medium and small)
• A few frying pans (large and medium)
• Couple of bowls (small and large, for mixing)
• Chopping board (I use one for garlic/onion only and then I have a few for fruits, vegetables, chicken and fish). You can get by with a small chopping board for onion/garlic and then one larger one which you can wash between chopping ingredients.
• Measuring jug (measuring millilitres and ounces)
• Large fine mesh sieve
• Can opener
• Vegetable peeler
• Rolling pin (I use a large glass bottle if I don't have a rolling pin nearby)
• Ice cream scooper (very handy but not essential). I use it for scooping out dough for cookie and buns onto the baking parchment and obviously for ice cream
• Garlic press, apple corer, avocado slicer and a melon baller are nice gadgets to have but absolutely not essential for making healthy food!