On Wed, 23 Mar 2005 21:32:54 +0000, Steph Peters
(snip)
My grandmother used to use a paraffin powered Primus stove in a kitchen equipped with a RayBurn (similar to an Aga) for when the RayBurn's hob wasn't hot enough. She didn't keep the RayBurn on permanantly, I don't know why. Maybe because she came from Yorkshire:) They take a while to heat up.
But nowadays, how about a CampingGaz (if I've spelled that right) butane powered stove? Also, you can get disposable barbeques which might not be too appropriate in the dining room but the weather recently has been good enough for outdoor cooking. I can recommend kebabs of quartered onions, halloumi cheese, sweet peppers, mushrooms and, if brave, cloves of garlic and chillies for a vegetarian barbeque. Apply plenty of good olive oil.
When I was a student, many years ago, at times I had no access to proper cooking facilites but I had a grill-come-oven thing (no microwaves then) which would accomadate a dish about 2" high. I would often create a "pie" by putting a tin of soup (asparagus was good) and some beans into this dish, then topping with sliced potatoes with a bit of butter and cheese on top. Variations on this theme may suit your circumstance. I could make a pizza of sorts in this thing too.
Regards, Ian
