Weigh it, don't measure it

A lot of recipes give their amounts in volume: decilitres of flour, decilitres of sugar, a tablespoon of this and a teaspoon of that. It works well enough in a kitchen with room to spread out.

In a confined kitchen, like the one in a caravan, it quickly becomes awkward. Every measuring cup needs somewhere to stand, and every one of them needs washing afterwards.

Weight is a lot easier to handle. When all the ingredients go into the same bowl to be mixed anyway, you can simply put the bowl on the scale and add one ingredient after the other until the numbers are right. One bowl, one scale, and nothing else to find room for.

That is why my recipes, like the marknadsnougat, give the amounts in grams as well as in decilitres. It is a small thing, but it is how I tend to think: make the job fit the space you actually have.