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Fig Jam and Lime Cordial

Living well in the urban village

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Savoury

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Here are the links to our main course recipes.  Most of them are hearty, filling fare – I’m not particularly good at elegant, fancy dishes.  With teenage boys, there needs to be a lot of food at dinner!

  • Baked Beans 
  • Bak Kwa
  • Beef Brisket
  • Black Pepper Tofu
  • Blanquette de Lapin (Rabbit in cream)
  • Cambodian Wedding Dip
  • Caponatina
  • Chana Dhal
  • Chicken Curry, Baked
  • Chicken, Leek and Mushroom Pie
  • Chicken Soup
  • Chicken with 40 Cloves of Garlic
  • Chilli Sauce
  • Chorizo
  • Coleslaw
  • Confit Duck
  • Curry Powder
  • Duck Ragu Pasta
  • Duck Stock (Waste Not Want Not)
  • Dukkah
  • Easter brunch
  • Eggplant – Freezing
  • Fat Free Potato Wedges
  • Fattoush and Lebanese Bread Crackers
  • Feijoada
  • Fig, Prosciutto and Mozzarella Salad
  • French Onion Soup
  • Fried Rice
  • Fromage Fort
  • Frozen Garlic
  • Garlic Scapes
  • Garam Masala
  • Garden Pasta
  • Glazed Ham
  • Greek Pasticcio (baked pasta)
  • Grain Mustard and Chilli Oil
  • Guacamole
  • Harissa Sauce
  • Herb Pesto
  • Hommus
  • Kosheri Rice
  • Labneh Balls
  • Lancashire Hot Pot
  • Leek Cannelloni with Provolone Piccante
  • Lemon Rice
  • Marinated Feta
  • Migas
  • Mohgrabieh
  • Moussaka
  • Mushroom Lasagne
  • Mushrooms on Toast
  • Mystery Meat Pie
  • Nasturtium “Capers”
  • Nasturtium Pesto
  • Olive, Anchovy and Fig Tapenade
  • One of the World’s Greatest Sandwiches
  • Paella for Mother’s Day
  • Parsley Soup
  • Pasta Soup
  • Pâte Brisée
  • Pizza
  • Pizza Pics
  • Poached Lamb with Caper Sauce
  • Potato Ragout
  • Potato Splats
  • Potato Wedges – Fat Free
  • Ricotta Gnocchi
  • Roasted Garlic
  • Roasted Pork Ribs
  • Römertopf Bakers
  • Römertopf Chicken and Mushroom Rice
  • Römertopf Lasagne
  • Römertopf Roast Duck
  • Römertopf Roast Lamb
  • Saffron and Turmeric Pasta
  • Sardines Stuffed with Bulgur, Currants and Almonds
  • Saved by the Butcher
  • Savoury Muffins
  • Shades of Green
  • Smashed Chickpeas
  • Soy Sauce Chicken and Potatoes
  • Spiced Nuts
  • Spices
  • Spicy Things
  • Sticky Ribs
  • Stuffing a Chook
  • Stuffed Pumpkin
  • Stuffed Squash and Squash Slice
  • Sweet Potato Cakes
  • Tabbouleh
  • Taramosalata
  • Taramosalata for One
  • Tomato Ketchup
  • Tomato Passata – Roasted
  • Tomato Passata – Fresh
  • Tomato Water
  • Tortilha Com Chourico
  • Tunisian Breakfast Soup
  • Vegetarian Feast
  • Zucchini Salad
  • Zucchini Slice

. . . . .

Where to buy cookware and ingredients

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  • In My Kitchen, May 2012

    Here are this month's posts...

    .....

    Johanna @ Green Gourmet Giraffe

    .....

    Claire @ Claire K Creations

    .....

    Shirley @ The Making of Paradise

    .....

    Sally @ My Custard Pie

    .....

    Pam @ Grow Bake Run

    .....

    Roz @ Taste Travel

    .....

    Charlie Louie @ Hotly Spiced

    .....

    Christine @ Food Wine Travel

    .....

    Lorraine @ Not Quite Nigella

    .....

    Ozoz @ Kitchen Butterfly

    .....

    Misk @ Misk Cooks

    .....

    Sophie @ A Good Year

    .....

    Lizzy @ Bizzy Lizzy's Good Things

    .....

    Sue @ Sous Chef

    .....

    Anne @ Life in Mud Spattered Boots

    .....

    Mandy @ The Complete Cookbook

    .....

    Heidi @ Steps on the Journey

    .....

    Shelley @ All Litten Up

    .....

    Glenda @ Passion Fruit Garden

    .....

    Tandy @ Lavender and Lime

    .....

    Jane @ The Shady Baker

    .....

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

    .....

    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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  • Snippets

    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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