How to eat without a kitchen

They say that you never realise how much you miss something until it’s gone. Well, this is certainly the case within in our house. Today’s example: the kitchen.

Once we had packed up most of our kitchen stuff in the last week of living in the flat, we mostly ate takeaways. After all, it’s only temporary right? Well, after moving into the house – with no fitted kitchen – it was more difficult to eat well than we thought. This is what our kitchen currently consists of for food/cooking:

  • Toaster
  • George Foreman grill
  • Microwave
  • Slow Cooker
  • Fridge/Freezer

So, as you can imagine, for the first week or two in the house, with no cupboards to unpack any kitchen stuff (seriously, when I say kitchen, I merely mean a room that will one day have a kitchen installed) we put off any sort of cooking and continued with our takeaway spree – or “trying out the local cuisine” as we labelled it.

This really made us laugh at our new local Chinese. Do you think they handmade it?

The fact is, after a week of this, I felt rotten. I felt miserable that I couldn’t simply boil some veg and throw it in a pan with some noodles. We’re eating crap so we’re feeling crap. I really really miss the following:

  • Having a hob
  • Having an oven
  • Kitchen sides
  • Cooking in general

We’re hoping to get a second-hand cheap oven soon – to tide us over until we can afford to do the kitchen in a year or two. Here’s a few of my attempts at eating healthy without a kitchen.

Chicken soaked in garlic oil cooked on the George Foreman grill. Basmati rice cooked in the microwave. Sweet peppers soaked in oil and cooked on the grill. Fresh avocado.

Prawns cooked on the George Foreman grill, with microwable noodles and microwable veg. Sprinkled with soy sauce.

A breakfast of champs. Microwaved scrambled eggs. Microwaved tinned beans, and a toasted bagel. And fresh orange.

My next mission is to try out the slow cooker, which was a gift from my Nan. The problem is, I have a  recipe book for this very appliance, but most of the recipes include “browning” ingredients first on the hob, or pre-heating in an oven. Doesn’t that sort of defeat the point?

I’m on the lookout for some slow-cooker recipes where I can just throw some ingredients in and leave it until the end of the day. Please! I can’t bear to have another takeaway – something I never thought I’d say.

Karen x