This was how it looked like in St Gallen last week- temperature was way above 20 degrees. This week however, the temperature dived below 10 degrees again..just as we were all about to put away all our winter clothes!
I feel this inexplicable sense of duty to take a photo of my last cooked-from-scratch dish here. (Over the next few days...i will be distributing or using up excess premixes, pastes, chicken stock cubes WHATEVER..its all systems go). So yea, we had this packet of plain flour, a tap which presents a never-ending source of fresh Swiss water and a whole lot of vegetables in the fridge....
Voila...deep-fried aubergine/ red peppers/ mushroom! the batter is really really simple. you just put any amount of flour..and gradually add in water until you get the right consistency.
And i also wanted to use up all the excess pasta which explains the mix of penne and spaghetti...after finishing our wonderful meal and starting to wash up...i realised that i had forgotten all about the poor fish i had put into the oven to bake! It was one of those you know 35-minute wonders from supermarkets..where you just put the whole thing into the oven and it comes out nice and tasty...so i dragged everybody back to the dining table just. to. eat. that. tasty. fish.
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