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Okra
Ingredients
- 1 package frozen or fresh in-season okra
- 5-6 cloves garlic
- 2 grated tomatoes
- 1 can small can tomato paste
- 1/2 squeezed lemon
- 1 tablespoon brown sugar
- salt, pepper and a little bouillon powder
- a few fresh mint leaves (optional)
Preparation
Finely chop the garlic and lightly fry it in olive oil (be careful not to burn it, or it will turn bitter).Add the okra (in season, you can use fresh okra) and stir until the sticky slime is released from the okra.
Add the grated tomatoes, the spices, the sugar and the lemon, and bring to a boil.
Add the small can of tomato paste and the mint, and cook on low heat until the okra is tender.
Bon appétit
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Measurement converter
|
Ingredient |
Cup |
Tablespoon |
Teaspoon |
|---|---|---|---|
|
Powdered sugar |
120 g |
8 g |
3 g |
|
Chopped nuts |
100 g |
6 g |
|
|
Finely ground nuts |
85 g |
|
|
|
Rice |
200 g |
|
|
|
Honey |
360 g |
22 g |
7 g |
|
Butter Melted butter |
240 g |
15 g 14 g |
|
|
Peanut butter |
250 g |
|
|
|
Raw tahini |
240 g |
|
|
|
Salt |
250 g |
20 g |
6 g |
|
Maple syrup |
240 g |
|
|
|
Liquids Water, orange juice, milk |
240 g 240 ml |
15 g 15 ml |
|
|
Nutella |
280 g |
|
|
|
White sugar |
200 g |
12 g |
4 g |
|
Packed brown sugar |
240 g |
15 g |
5 g |
|
Semolina |
200 g |
10 g |
|
|
Can of condensed milk |
398 g |
|
|
|
Can of coconut milk |
400 g |
|
|
|
Cookie crumbs |
110 g |
|
|
|
Dry breadcrumbs |
125 g |
|
|
|
Chopped dried fruit |
150 g |
|
|
|
Ground poppy seeds |
70 g |
|
|
|
Coconut |
100 g |
|
|
|
Cornstarch |
140 g |
10 g |
|
|
White flour |
140 g |
10 g |
|
|
Whole wheat flour |
125 g |
8 g |
|
|
Cocoa |
140 g |
10 g |
|
|
Jam |
330 g |
|
|
|
Dulce de leche |
400 g |
|
|
|
Chocolate chips |
200 g |
|
|
|
Oats |
100 g |
|
|
|
Oil |
200 g |
|
|
|
Coconut oil solid melted |
|
14 g 14 g |
|
|
Oven temperatures Description |
Gas mark |
Celsius |
Fahrenheit |
|
Very low heat |
105 |
220 |
|
|
120 |
250 |
||
|
Low heat |
1 |
135 |
275 |
|
2 |
150 |
300 |
|
|
Medium-low |
3 |
160 |
320 |
|
Medium |
3 |
170 |
340 |
|
Medium |
4 |
180 |
355 |
|
5 |
190 |
375 |
|
|
Medium-high |
6 |
200 |
390 |
|
High |
7 |
220 |
430 |
|
8 |
230 |
445 |
|
|
Very high |
9 |
245 |
475 |
50 g fresh yeast (a "Shimrit" packet / cube) = 2 tablespoons dry
yeast. 1 tablespoon dry yeast = 10 g
To replace dry yeast with fresh yeast, multiply the amount by 3
1 g dry yeast = 3 g fresh yeast
Packet = 10 g
Tablespoon = 8 g
Teaspoon = 3 g
Gelatin packet = 14 g
Tablespoon of gelatin = 10 g
One gelatin sheet = 4 g
Gelatin packet = 3½ gelatin sheets
To dissolve 1 g of gelatin use 5 g
Egg size 1 (L) – 65 g and over
Egg size 2 (M) – 55-60 g
Egg size 3 (S) – 50 g
Egg white – 40 g on average
Egg yolk – 20 g on average
The oil should weigh 85% of the butter's weight
100 g butter = 85 g oil
200 g butter = 170 g oil
1 cup oil = 200 g
100 ml oil = 90 g
100 g butter = 100 g applesauce
100 ml oil = 100 ml applesauce
Replacing eggs with applesauce
1 egg = 60 g applesauce
Butter stick = 120 g, ½ cup
8 oz = 1 cup = 240 ml = 16 tablespoons
4 oz = ½ cup = 120 ml = 8 tablespoons.
2 oz = ¼ cup = 60 ml = 4 tablespoons.
1 oz = 2 tablespoons = 30 ml = ⅛ cup.
½ oz = 1 tablespoon = 15 ml = 3 teaspoons.
0.16 oz = 1 teaspoon = 5 ml = ⅓ tablespoon
1 pint = 480 ml = 2 cups.
1 quart = 960 ml = 4 cups.
A small package weighs 350 g
1 cup self-rising flour = 1 cup plain flour + 1 teaspoon baking powder
1 kg self-rising flour = 1 kg plain flour + 2 packets of baking powder