~Today's GFF meal was cooked by Levi, because I've been cooped up with a cold/hayfever all week and was too
lazy ill to cook ~
I used to have nachos all the time, and then for some reason didn't have them for about a year. Then we went to England (oh 2009, I miss you, with your silly jobs and your overseas holidays). In 2007, I went on a school drama trip to Sydney and because it was around Tara's birthday, I got her a hurricane glass from the Hard Rock Cafe. So when I went to England and actually missed her birthday (its not my fault that the last day of Reading was her birthday!), part of her present was more hurricane glasses!
One is from London. We walked everywhere around London that day, made lots of jokes about Tom being our Tom-Tom because he knew where everything was, and posed for some silly photos (see exhibit A)
Did I mention it was THIRTY TWO DEGREES that day? The actual temperature itself isn't shocking (um, hello, I'm from Australia) but the fact that I was in LONDON when it was 32C was a bit weird. It was in the papers the next day. And by the papers, I mean The Sun. Which is hardly a reputable news source.
So the second hurricane glass was from Paris, where Levi and I spent exactly 48 hours, got lost a bit (we walked for the first two hours we got there trying to find a specific metro station), got free entry into The Louvre and the Musee D'Orsay, went all the way back to the Eiffel Tower from the Arc de Triomphe for more banana and nutella crepes, and had Milka chocolate and pint cans of beer for dinner. The second day, we skipped breakfast and headed straight for the Hard Rock Cafe, where we had this esteemed table
That's totally Bob Dylan's harmonica.
So this is where my nacho revival really kicked in - the nachos I had there were the BEST nachos I've ever eaten, and I've had many a nacho in my time. I don't know if it was because I was really hungry, or that they were using French cheese, but OMGA (oh my giddy aunt, get onto that phrase) they were amazing. And I've recreated them at least once a month since.
Serves two really hungry people who will then complain about being too full, or four reasonable people
Total time commitment: 20 minutes
*Apparently some corn chips aren't gluten free, so if you are intolerant I suppose you know what is happening with all that bizniz but check before you eat them*
1 bag corn chips
400g can red kidney beans
Lots of cheese
Salsa and avocado/guacamole, to serve
1. Empty the corn chips into a dish and preheat your oven to 180C.
2. Drain the kidney beans and put them over the corn chips
3. Grate a buttload of cheese onto the top, and put the dish in the oven until the cheese melts
4. Serve with salsa and your chosen medium of avocado.