kitchen in our first home
I can’t believe how quickly time
flies my husband Glen and I have been together for 7 years on the 2nd
of April, which means it's now about 5 years that I have really been cooking – I’ve
had 5 kitchens too, although two of those were in the same house. To date the
two I had in America are my favourites, they were the best equipped both used
the maximum space available and I ample of room for my growing kitchen needs.
Kitchen number two
Kitchen number two
Kitchen number three
The first kitchen I had in
Germany was dated and didn’t have enough cupboard space for my needs, the
second was lovely in comparison, lots of cupboard space and work surfaces. I
have yet again taken a step into the dark ages. On the surface of things, this
kitchen isn’t too bad. But there is limited cupboard space and the drawers are
really small. The real problem is that It’s so poorly laid out, the oven is cheap and nasty and
if I am truly honest to begin with having any fun in there was a major
struggle. Cooking our first Christmas dinner in here was nothing short of a
nightmare, and when I made those cupcakes for the Christening it took me hours
to get the baking done because I could only cook 12 at a time I had over a 130
to bake! YAY…… One day I will have my own home and for sure my own kitchen will
be perfect for my needs, in the meantime I just have to deal with the one I
have and as time goes on, to be fair I am adapting.
kitchen number five.
This is my most recent Mexican
recipe I chose it because a while ago I bought refried beans, I’d been meaning
to try them for ages but never got round to it, I’m not sure why though? These
are really nice and really filling.
Tortas
1 fresh jalapeno chilli
Juice of half a lime
2 french bread rolls
115g refried beans
150g roast pork
2 small tomatoes, sliced
115g cheddar cheese
Small bunch of fresh parsley
30ml/2tbsp crème fraiche
Cut the chilli
in half and scrap out the seeds and then cut them into thin strips. Place them
in a small bowl and add the lime juice, leaving them to stand.
Slice your
bread in half lengthwise removing some of the soft bready part, so you have a
small hollow, spread the bottom half with heated refried beans.
Shred the pork
and place on top of the beans followed by tomato slices, drain the jalapenos
and scatter across the tomatoes, add the cheese and sprinkle with the parsley.
Spread the top
halves with the crème fraiche and place them on top of the bottoms.
I could only find pictures of
four of my kitchens…..
