Thursday, May 1, 2014

Kitch Kitchens

I have always wondered why people like to have white kitchens.... goodness I can feel every one's hackles rising and a massive debate about to start! Well before you start putting your points forward, let me give you a few of mine.

I cook almost everyday, for me it's partly a creative outlet and partly because I feel I am cooking my family a nutritious meal with love.  We try out lots of different recipes and for those  dishes that don't make the grade, well they're tossed out on their ear!  (not really, we just don't bother with them again) My kids are my biggest critiques, and I like their honesty because it helps me tweak the dish to perfection according to our palette.

Now the cooking part is always good, but the cleaning of it is a real pain in the .. bottom.   I've noticed (and here is where I put my case forth on white kitchens)  that during the cooking frenzy , splatters of sauce, chopped onions or other aromatics strewn about, some beetroot or rhubarb juice is spilled (beetroot in potato salad is yum.. uh I'll post recipe at end for the non believers.)  Anyway you can see where I'm going with this mess, cleaning it up on a stainless steel or dark marble surface is so much easier and kinder to the heart, whereas white cupboards or light counter tops become an art from in elbow grease  (you ever tried cleaning saffron stains from a white anything... good luck) Stainless steel seems to be so much more functional, is beautifully streamlined and lasts longer!  Yes white kitchens are brighter and look cleaner but in reality it takes longer to keep clean!

No stains here!  Dx

Beetroot and Potato Salad
1 x fairly large beetroot (peeled and quartered, boil the beetroot, when it's tender remove half the water, then add some vinegar to the water and let it cool)
4 x large potatoes (boiled and cubed)
1 x onion minced (up to you how much you want in , I usually use a medium sized one)
2 x boiled eggs chopped up
olive oil
salt & pepper

Add the cooled potatoes,  drained beetroot, onion, eggs in a large bowl, add in olive oil (about 3 tbs) vinegar (3tbs as well) salt & pepper , dollop of mayo and a squirt of mustard.   Toss it well .
Chill it in the fridge and you're good to go!

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