Thursday, January 30, 2014

Tortas





 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 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…..