Gabi of The Feast Within is asking about our Spiceracks and a fitting recipe. No problem, ‚cause I’ve enough time due a flu caught me (again).
Actually, I’m permanent unsatisfied with my kitchen, it’s far too small, offers too less storage space and because of that, so I rearrange it on a regular base. Well, at least for my Herbs and Spices I’ve found an optimum solution.
 |
 |
 |
All my Herbs and Spices are uniformly arranged – most of them in a drawer next to the oven, a few in two hanging racks and the rest (particularly all the larger glasses) are in an open rack next to the fridge.
By now, I’ve got almost every spice a heart desires, I can’t stand it if something isn’t available at home – in that case I’ll go to our „Naschmarkt“ or Asian Shop, armed with a spice shopping list, and fill up our stock.
I’m using spices almost everytime, no matter if cooking or baking, mostly I even have to step on the brakes with hot meals if we’re awaiting a visit. Mr. Schaukelpferd and myself like eating hot.
This recipe, a mediterranean Chickenbreast with Tortilla rice, isn’t very hot as an exception, but it tastes excellent anyway.
I’ve used black pepper, Maldon sea salt and chili flakes from my spicerack.
