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Home » How to

How to do (almost) anything

Did you ever wonder how to cook rice in the oven, or how to make your own mayonnaise?  For the answer to these and other culinary questions, have a browse around this page - you might just find the answer to something that you've been wondering about.

There's also a handy link to my cookery conversion calculator to help you convert your recipe ingredients from grams to cups and other measures.

A dish of homemade butter in a ramekin.

How to make butter

Perfectly risen Yorkshire puddings on a baking sheet.

How to make perfect Yorkshire puddings

List of available conversions.

Convert grams to cups – cookery conversion calculator

Two avocados - one whole one and the other cut in half.

How to freeze avocados

A jar of homemade baked beans.

Homemade baked beans

A bunch of fresh carrots with apples.

How to store perishables

Four scotch eggs with one of them cut in half to show the inside.

How to make Scotch Eggs – it’s easier than you think

Potato salad in a dish, covered with homemade mayonnaise.

How to make mayonnaise

A cake being mixed with jars in the background.

Baking at high altitudes – how to adjust recipes

Close up of homemade spaetlze in a white dish.

How to make Spaetzle

A dish of oven baked rice.

How to cook rice in the oven

5 vol-au-vents on a wooden plank.

How to make vol-au-vents

An open jar of orange curd next to half an orange.

How to make orange curd at home

Waffles cooling on a wire rack.

The ultimate guide to the perfect Waffles

A bowl of white rice with a pair of chopsticks.

How to cook rice in the Microwave

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Welcome to the Foodle Club

Hi, I'm VJ. Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years. More →

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Latest updates

Close up of a pan of Thai red curry sprinkled with coriander.

Thai red curry with chicken and prawns

A dish of sage and onion sausage stuffing balls with one cut in half.

Sage and onion stuffing with sausage meat

Close up of a lancashire hotpot showing the lamb under the potatoes.

Traditional Lancashire Hotpot (lamb hotpot)

5 vol-au-vents on a wooden plank.

How to make vol-au-vents

Easy steak and kidney pie with puff pastry

A roasted leg of lamb being carved into slices.

Minted Roast leg of lamb – with homemade gravy

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By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time but the books will still be yours to keep.

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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