I make no secret of the fact.  I love LOVE Tex Mex Flavours . . . . chili, cumin, coriander . . .  cheese, olives, spring onions . . .  beans, corn.  Lime.  Interestingly enough Tex Mex was not a part of my growing up life.  I had never eaten anything even remotely resembling Tex Mex until my mother discovered Chili Con Carne . . .  a recipe taken from the back of a tomato soup tin. haha . . . not really chili at all, but yes, different than anything we were used to. 

When I was a child my family lived for a time in a small town situated on the shores of Lake Winnipeg about  two hours North of Winnipeg city itself.  I have really lovely memories of the time that we lived there.  The first house that we lived in was a duplex bungalow.  Our neighbors on the one side were the Dukemon (not sure about the spelling) family and Mr Dukemon often made this soup.  Borscht.  On the days that  he made this the amazing aroma of it would waft over to our house . . .  it smelled amazingly delicious.  I never got to actually taste it, but the smell of it was pretty tantalizing to my tiny tastebuds. Yes.  I was a foodie even then.

I rcently received the most beautiful cookbook for review, entitled Love, Aimee x by noted crafter and blogger, Aimee Twigger,  (Twigg Studios)  I love her blog. It's gorgeous. And so is this book.  I fell in love with it as soon as I saw the cover, and I think you will too.

I am really behind on my cookery book reviews and I thought I would get the first one in today.  I received this book back in February, We Love Kale, over 100  Delicious & Healthy Hand-Picked Recipes.   This book is really different in that it was written by food bloggers, some of whom I know personally and who are my friends.  Lucky them to get to participate in such a wonderful opportunity as co-authoring a cookerybook!  I guess you can add the title of cookery book author to their cv's!

This delicious recipe today comes from a cookery book that I have had in my library since 1971.  Yes, I was only 16 years old when I got the book.   I have always been a collecter and I have to say that I love the progress we have made in cookery, but there are still a lot of little gems in those older books and this is one of them.  The book is called Good Food on a Budget and it is from the BHG cooking library collection of books I collected way back when.

This recipe today is one of those store cupboard recipes that you can make up very easily when you have some meat leftover from a roast chicken or a roast turkey.  It uses things I normally always have in my cupboard.  Yes, as a North American I do keep mexican style ingredients at the ready.  I do love Tex-Mex food.

Well, here it is Mothering Sunday and I thought I would treat my lovely readers to a tasty little bite that they might enjoy sharing with their loved ones.  Myself, I am not able to eat these types of treats anymore, but that doesn't stop Todd from enjoying them!  I also have a dear elderly friend who is kind of like a mum to me over here, and so I thought she would also enjoy them as a bit of a Mother's Day treat!

This Sunday is Mothering Sunday here in the UK, or Mother's Day as it is called in other parts of the world.  I know  . . . . totally different than when it is celebrated in North America.  This provides a bit of a conundrum for me.  It means that I have to buy my mother here Mother's Day card a whole two months before I need to, but experience has taught me that if I neglect to do that . . .  I won't find one come the North American Mother's Day in May.

There is no doubt about it . . .  there is a real connection between what we eat, what we long to eat and how we feel when we eat.  Food and emotion are very closely connected.  Just try messing with a woman's chocolate stash and you will find out just how closely connected the two are!

As you all know, I've been cooking with Marmalade this week, thanks to the people from Mackay's and in honor of National Marmalade Week.  This will probably be my last post on the subject.  I had plans to do a different marmalade recipe each day, but I've been filled up with a horrible cold and sinus/ear infection this week and my plans have had to be shelved.   So I've been using all of the recipe prep that I did last week and this is the last one I was able to get done.  Nevermind . . .  I am ending my Marmalade week with a real winner!

I confess we are breakfast oat lovers in this house.  They are the perfect way to begin any day . . .  wholesome . . .  toothsome . . .  delicious, and hearty!  And oats are good for the heart!  (and soul I might add!)

 Here we are with day three of the Marmalade challenge and another delicious recipe to share with you in honor of National Marmalade Week.  Orange, Fennel & Black Pepper Chops!   I was sent some delicious Marmalades to cook with earlier this month from the people at Mackays,  in honor of National Marmalade Week  (February 28th to March 6th) and asked would I like to try to create some new recipes using it.   I have risen to the challenge and this is the third recipe I created using their lovely marmalades.  For this one I used their Orange and Lemon with Ginger Marmalade, but I think any flavour would work well.

Well, it is day two of my Marmalade challenge and  what a delicious recipe I have to share with you today!  I was sent some delicious Marmalades to cook with earlier this month from the people at Mackays,  in honor of National Marmalade Week  (February 28th to March 6th) and asked would I like to try to create some new recipes using it.   I have risen to the challenge and this is the second recipe I created using their lovely marmalades.  For this one I used their old fashioned Dundee Marmalade, but I think any flavour would work well.

 I was sent some delicious Marmalades to cook with earlier this month in honor of National Marmalade Week and asked would I like to try to create some new recipes using it.  This speaks to two of my great loves  . . . one I love Marmalade, and two, I love to create new things and be challenged.  Everyone's a winner!  (And especially us because we get to try all these new delicious marmalade scrummies!)  First up Marmalade Cheesecake Crumble Cake!

 

Take on the morning with Rachel’s new 0% fat Greek Style yogurt


Rachel’s has launched its 0% Fat Greek Style yogurt range to bring you a collection of sumptuous flavours: Blueberry, Peach & Passion Fruit and Lemon & Ginger. These fruity flavours perfectly complement the thick, silky-smooth Greek Style yogurt for a guilt-free indulgence to help keep your healthy regime on track this year. Eat it as part of your breakfast or straight from the pot, either way is just as mouth-watering.


Rachel’s has breakfast in tip-top shape with its latest luxuriously smooth 0% fat organic yogurt. Each of the flavours carries on the Rachel’s tradition, being made with the finest organic ingredients, from locally sourced organic milk and with absolutely no artificial colourings, flavours or preservatives.