Organists in the Kitchen brings together favourite recipes from organists, organ-builders, composers and other musical friends—each served with a little background about its contributor. The collection will return gradually, with an index added here as the recipes are restored.

Because the recipes come from different countries and traditions, measurements and terminology may vary. Do check the quantities—especially cups and tablespoons—using the helpful conversion links below.

Unless I am really confident with a recipe, I try not to slob into "she'll-be-right"mentality and simply biff whatever comes to hand into which ever receptacle and cook at any old temperature for a vague number of minutes. Sometimes it works, sometimes not. My family calls such feasts a "Meal of Fortune".  Tempting as it is, it's best to weigh stuff with a digital machine and check that whatever you're making is talking about the same size of cup or tablespoon. They ARE different depending on where you live. Australia, for example has 20ml Australian tablespoons, whereas across the water here in New Zealand, and most other parts of the world, we have 15ml tablespoons. 
That said, I still find myself googling conversion charts, with a couple of my favourites below. In the end, trial and error works best for me. 

•  Edmonds Cookbook (NZ) - various weights and measures conversions
• The Spruce Eats - oven temperature conversions
• The Spruce Eats - conversion charts for cooking and baking
• The Adagio Blog - Cooking Measurements Guide
• Excellent printable weight and measurement chart (US) from King Arthur Baking
• An excellent conversion chart for cups to grams at Doves Farm​

Other random tips and my favourite cooking websites:

• ​Food standards in Australia and New Zealand
• Cooking tips for beginners
• Adventure Kitchen How to cook more professionally