Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
The other day at the supermarket, I spotted mangoes on sale; they looked beautiful, but could only be purchased by the case. I could not resist, so one case of mangoes made it home. I had initially planned to make mango jam, but the fruit was so sweet, we ate several fresh, and I decided to use less sugar and cook mango spread instead, keep some of the prettiest slices fresh, and make tarts ... click on title for more
Baking a batch of Epiphany bread with my traditional recipe, leaves four egg whites unused, so any of these recipes would be a great way to avoid them going to waste ... click on title for more
I harvested a bowl full of crabapples from my garden. Because the fruit was so small, it would have been hard to peel or core, and since I use no pesticides in my garden, a lot of it had mould or insect damage. The best solution in the kitchen was to discard damaged fruit, then clean and cook the rest into a jelly ... click on title for more
Last week there was a mega garage sale at my church; in the hopes of clearing some space in my house, I donated some stuff, but of course, items from other people's donations found their way to my kitchen. The first two items I have tried were a stoneware bowl, for mixing a batch of my banana and apple quick bread, and instead of pouring the batter into a large mould, I used a pan for six mini wreaths ... click on title for more
This recipe combines chia seed and lime for a twist on the classic poppy seed and lemon cake. Drizzling lime syrup or glaze after baking makes the cakes extra moist, and provides a definitely not bland, refreshing sour punch ... click on title for more
My Slice of Mexico 