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New here? Welcome to the kitchen.

Measured Pinch is tested recipes that still leave room for you. Here's how to get the most out of them, and where to begin.

How our recipes work

Scale it

Tap + or − next to Ingredients and every amount updates, fractions and all. Cooking for two or for the whole family works the same way.

Tick as you go

Tap an ingredient to tick it off while you cook. Handy when there's flour on your hands and your phone is propped against the kettle.

Find the Pinch

Every recipe has a Pinch box. It tells you where to stop measuring and start tasting, looking and trusting yourself.

Print it

Hit Print and you get just the recipe card: ingredients, method and notes. No story, no menus, less paper.

Beginner's guide

Kitchen basics, the South African way

Cups and spoons

Our cup is the South African metric cup: 250 ml. A tablespoon is 15 ml and a teaspoon is 5 ml. Level them off with the back of a knife.

Weigh your flour

For baking, a kitchen scale beats a cup every time. Scooped flour can vary by 30 g a cup, which is the difference between a light sponge and a brick.

Know your oven

Our temperatures are for a conventional oven. If yours is a fan oven, drop the temperature by 20 °C.

Load-shedding plan

Look for recipes cooked on the braai, in a potjie or on a gas stovetop, and read the Make ahead notes so a power cut doesn’t ruin dinner.

Taste as you go

Salt, chilli and sugar are personal. When a recipe says season to taste, it means it: taste, adjust, taste again.