How to Measure Butter

How to Measure Butter

Have you tried to measure exactly 1 cup of butter (or tablespoon for that
Spend forever to squeeze the butter in the cup, making sure there are no spaces, just to spend more time with a spatula trying to get every little bit of butter out of the cup again?

Q: Is 1/2 lb. of butter the same as 1/2 cup of butter? ( Or margerien or baking margerien like Stork bake or Marvello)

A: The recipe writers of the world have entered into a conspiracy to make cooking with butter way more complex than it should be.

In one recipe they ask for a half-cup of butter. In the next, they ask for 8 tablespoons.
Then they turn around and demand one stick of butter.
And the whole time, they’re asking for the same thing!

In the US, butter is mostly packaged in 1-pound boxes, with four individually wrapped quarters or sticks.
In South Africa, butter is packed 250g or 500g.
Sometimes you get a smaller brick.
Or at Woolworths you can get a Stick of Butter.

The margarines are packed in 250g, 500g or 1kg.
Each pound (S.A. 500g) is roughly two cups of butter.
Each quarter-pound stick is 8 tablespoons or a half a cup. Each tablespoon is 1/2 ounce.

To thwart the wicked aims of those recipe writers once and for all, we present the following fool-proof

Butter Measurement Translation Chart to Defeat Nefarious Recipe Writers*



Weight: US & British

Weight: Metric

1 Tbsp


1/2 oz

14 g

2 Tbsp


1 oz

25 g

3 Tbsp


1-1/2 oz

42 g

1/4 cup


2 oz

57 g

5 Tbsp


2-1/2 oz

72 g

6 Tbsp


3 oz

85 g

7 Tbsp


3/1/2 oz

98 g

1/2 cup


1/4 pound

113 g

9 Tbsp


4-1/2 oz

126 g

10 Tbsp


5 oz

142 g

11 Tbsp


5-1/2 oz

155 g

3/4 cup


6 oz

170 g

13 Tbsp


6-1/2 oz

184 g

14 Tbsp


7 oz

198 g

15 Tbsp


7-1/2 oz

212 g

1 cup


1/2 pound

227 g

17 Tbsp


8-1/2 oz

241 g

18 Tbsp


9 oz

255 g

19 Tbsp


9-1/2 oz

270 g

1-1/4 cups


10 oz

284 g

21 Tbsp


10-1/2 oz

298 g

22 Tbsp


11 oz

312 g

23 Tbsp


11-1/2 oz

327 g

1-1/2 cups


3/4 pound

341 g

25 Tbsp


12-1/2 oz

355 g

26 Tbsp


13 oz

370 g

27 Tbsp


13-1/2 oz

384 g

1-3/4 cups


14 oz

398 g

29 Tbsp


14-1/2 oz

412 g

30 Tbsp


15 oz

427 g

31 Tbsp


15-1/2 oz

441 g

2 cups


1 pound

454 g

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Melkkos (Milk Food)

Melkkos (Milk Food)

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Melkkos (NZ recipe)

  • Melkkos


  • ¾ cup (190 ml) flour
  • 2 tablespoons butter
  • A pinch of salt
  • 4 cups (1 litre) of milk
  • 1 cinnamon stick
  • Cinnamon sugar to serve
  1. Use your fingers to rub the butter into the flour and salt.
  2. Bring the milk (with a cinnamon stick) to boil on the stove.
  3. Add the butter and flour mixture a little bit at a time while stirring.
  4. Turn the heat down and let it simmer for 5 to 10 minutes until cooked. Stir regularly.

***** Melkkos is a comforting milk and cinnamon dish that can be served as a light breakfast, lunch or evening meal.
The name “melkkos” (which means “meal made from milk”) doesn’t do justice to this wonderful dish that will warm up even the most dismal of winter days.

There many ways to make melkkos.

One method reminds of making pasta: you roll stiff dough with a rolling pin, sprinkle it with flour, fold it double, sprinkle with more flour, fold it again, and slice it into thin slivers.
These slivers are then cooked in cinnamon-infused milk that’s enriched with butter.

Marietjie’s mother’s version was to simmered sago in cinnamon-infused milk.

Marietjie’s own recipe, which is simple and very flavoursome, involves infusing a cinnamon stick in milk on the stove-top for a while to develop the flavour.
You can use a microwave oven to speed it up, but it won’t be quite as good.

Serve the melkkos steaming hot in soup plates. Sprinkle with cinnamon sugar to taste.

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(Melkkos) Milk Food

Melkkos (Milk food or Milk porridge (pap))

Melkkos (Milk food or Milk porridge (pap))

About This Recipe:  “Melkkos is a staple in South Africa – rich and hot, best enjoyed on a cold winter’s night as a dessert or light meal.
I used to eat loads of this at an Afrikaans boarding school when I was a kid.” – Allan Rees-Bevan

o    2 liters milk
o    300 ml cake flour
o    5 ml salt
o    15 ml margarine or 15 ml butter
o    cinnamon sugar
1.    Sift the flour and salt together and rub in margarine/butter.
2.    Bring milk to the boil.
3.    Add flour mixture to milk and beat.
4.    Lumps will form but keep stirring well!
5.    When lumpy, cover with lid and simmer for 5- 8 minutes, until cooked.
6.    Serve hot with cinnamon sugar. (Cinnamon & Sugar)




Recipes in English – with the word.doc
Resepte in Afrikaans en Engels - met die Word.doc

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250 ml (1 cup) cooked rice
125 ml (1/2 cup) milk
2 extra large eggs
150 ml self-raising flour
7 ml (1 ½ t) mild/medium curry powder
375 ml (1 ½ cup) potato, peeled and grated
310 ml (1 ¼ cup) onion, finely grated
250 ml (1 cup) cooked chicken, diced
100 g whole-kernel sweet corn, drained
15 ml (1 T) parsley
salt and freshly ground black pepper
oil for frying

Process the rice, milk, eggs, self-raising flour and curry powder in a food processor for 1 minute. Chill the batter.
Place the potato and onion in a mixing bowl and add enough boiling water to cover. Leave for 3 minutes and drain well. Pat dry with paper towels. Add the potato, onion, chicken, sweet corn and parsley to the batter. Season with salt and freshly ground black pepper.
Heat the oil in a pan and fry spoonfuls of the batter for about 4 minutes on each side until golden brown and done. Drain on paper towels and keep warm until ready to serve.
Makes 25-30 bites.

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Cheesy Potato and Tuna Bake (Knorr recipe)

Cheesy Potato and Tuna Bake

Cheesy Potato and Tuna Bake


  • 450 Milliliter Milk
  • 1 KNORR Garlic and Herb Potato Bake
  • 1 Pinch KNORR Aromat
  • 2 Tomatoes, sliced
  • 4 Potatoes, washed, peeled and thinly sliced
  • 2 Tins of Tuna
  • 1 Cup grated Cheddar cheese


  • Preheat oven to 180°C.
  • Arrange half the sliced potatoes in a greased, ovenproof dish.
  • Open the tins of tuna and drain the liquid.
  • Spread evenly over the first layer of potatoes and top with layers of sliced tomatoes and the remaining potato.
  • Season with KNORR Aromat and pepper.
  • Mix the sachet contents with a little milk to make a paste and stir in the remaining milk.
  • Pour over the potatoes, sprinkle with cheese and bake at 180°C for 1 hour until the potatoes are soft and the cheese is golden brown.



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Blue Hawaiian

Serves 1



  • Blue Hawaiian

    Blue Hawaiian

  • 2 ounces pineapple juice
  • 1 1/2 ounces vodka
  • 3/4 ounce blue Curaçao liqueur
  • 1/2 ounce fresh lime juice
  • 1/2 ounce simple syrup
  • Splash of half-and-half
  • Pineapple leaf and lime wheel, for garnish


Combine all the ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a tall glass filled with fresh crushed ice. (Or simply combine everything in a blender cup. Add 3/4 cup of crushed ice and flash blend for 5 seconds. Pour into cocktail glass.) Garnish with the pineapple leaf and lime wheel.

Simple Syrup

  • 1 cup sugar
  • 1/2 cup water

Bring sugar and water to a simmer in a small saucepan, stirring until sugar is dissolved, then simmer 5 minutes. Cool syrup completely.

Cooks’ note: Syrup keeps, covered and chilled, 3 months. Leftover syrup can be used to sweeten iced tea and lemonade



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