Homemade

icec 019

It all started with the bread. Since then, we’ve been trying to make as much of the food we eat from scratch as we possibly can.

We currently make our own yoghurt, butter, chocolate truffles, icecream, hot chocolate mix, vanilla extract and more – there’s huge excitement every time we figure out how to add to the list! I’d like to try cheese making, but I’m having trouble persuading Pete on that one.

Here are the links to our homemade adventures so far:

Handmade:

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Sewing A Polarfleece Sack

In My Kitchen, May 2012

Here are this month's posts...

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Johanna @ Green Gourmet Giraffe

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Claire @ Claire K Creations

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Shirley @ The Making of Paradise

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Sally @ My Custard Pie

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Pam @ Grow Bake Run

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Roz @ Taste Travel

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Charlie Louie @ Hotly Spiced

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Christine @ Food Wine Travel

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Lorraine @ Not Quite Nigella

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Ozoz @ Kitchen Butterfly

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Misk @ Misk Cooks

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Sophie @ A Good Year

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Lizzy @ Bizzy Lizzy's Good Things

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Sue @ Sous Chef

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Anne @ Life in Mud Spattered Boots

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Mandy @ The Complete Cookbook

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Heidi @ Steps on the Journey

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Shelley @ All Litten Up

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Glenda @ Passion Fruit Garden

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Tandy @ Lavender and Lime

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Jane @ The Shady Baker

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Celia @ Fig Jam and Lime Cordial (that's me!)

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Please let me know if you do an IMK post this month, and I'll add you to this list!
Choc Meringues

Our favourite chocolate meringues, click here.
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Recipe Attribution

David Lebovitz wrote one of the best articles I've read on recipe attribution, and if you're a blogger who posts recipes, it's well worth a look.

In a nutshell, the ingredients of a recipe are not subject to copyright, but the text is, so always make sure you re-write the methodology in your own words, with any changes and modifications you've made. And always make sure to acknowledge the original source!

David Lebovitz' post on recipe attribution
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Fig Jam and Lime Cordial

Living well in the urban village

Homemade

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In My Kitchen, May 2012

Choc Meringues

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