I need to convert 300 grams of mascarpone italian cheese into something i can understand

1kg = 1000 grams
1 oz =28.349 grams
lb =453.59 grams
8oz butter = 226.79 grams
8 oz castor sugar =226.79 grams
7 oz plain flour = 198.44 grams
7 oz SR flour = 198.44 grams

240 grams = 8.465751 oz
8 oz = 226.7962 grams

Grams are a weight measurement, but cups are a volume measurement. There is no direct equivalent. To convert from weight to volume, you will need a conversion factor determined by the material's density.

1 ounce = 28.3495231 grams Electro help

A volume of white sugar varies in density due to its granularity. One cup = 48 teaspoons of granular sugar weighs roughly 200g, the same volume of powdered sugar weighs 120g only.

Assuming granular sugar, 1g of sugar is equivalent to 48 / 200 = 0.24 teaspoons. If you want to find out how many teaspoons are equivalent to a given mass of sugar in grams, multiply the weight by 0.24. For powdered sugar, 48 / 120 = 0.4 is the proper conversion factor.

For example: 20g of granular sugar is equivalent to 20 x 0.24 = 4.8 teaspoons. 20g of powdered sugar is equivalent to 20 x 0.4 = 8 teaspoons.

1 cup of sugar = 200 grams.

1/2 lb of cheese is about 227 grams of cheese.

Here is a recipe for a good potato based gnocchi recipe. I like the whole food blog that comes before the actual recipe.

http://www.101cookbooks.com/archives/how-to-make-gnocchi-like-an-italian-grandmother-recipe.html

or you could try this recipe from Mario Batali

http://www.foodnetwork.com/recipes/mario-batali/gnocchi-recipe2/index.html

one is for measuring liquids (ml) and one is for measuring solids or dry materials (gms). A reference 237 ml is equal to 1 cup which should work for cottage cheese.

bush / alba or what ever they call themselves

do not have a single copy of the manual, but will post you a photocopy of some other machines recipes by anthony worrel thomson...

The best i can suggest is start with this recipe which never fails ( has not done so yet anyway)

the amounts are very much (kinda exact haha)

basic recipe... ( in the order i put it in the pan )
1/2 pint of water 1 table spoon of oil (we like olive) 1 teaspoon of salt and 1 teaspoon of sugar 1/2 kilo of flour 50-100 grams of anything else 1 sachet of dried yeast.

select 2 quick
press start
voila a loaf to be proud of

I find half white half brown flour works as long as one of the flours used is a strong flour the other(s) dont need to be. Substituting a little poridge oats adds an interesting fluffy texture.

the anything else in our house is often just a seed mix linseed sunflower and pumpkin.

when i say anything i really mean anything 100 grams of cheese or finely chopped cooked bacon of 50grams of sundried tomatoes... whatever you want..

I know I have mixed my units but it seams to work better this way..

I have found a glass that is just over the 1/2 pint and when filled to the brim the bread is fine

the 1/2 kilo of flour is often 517 grams but it makes no difference

the important thing is the salt and sugar the sugar developes the crust and the salt adds taste

Some thing special (marmite)
by replacing a little or all of your salt with an equal ( at least ) quantity of marmite will give the loaf a wonderfully twigletty crust ( and I dont like marmite )

good luck with the machine