Sunday in Gatschen

This waffle made from buckwheat flour and oat flakes tastes really good today, on the 2nd day – now that the batter is really well done. I always like the waffles soft, Hartmut likes them crispy. Both were possible this morning with this waffle batter – simply because we took the waffle out earlier or baked it for a long time in the waffle iron.

Served with a fruit salad of mango, grape, banana and pear.

Hartmut tried out a new salad dressing for lunch: Goat’s yogurt with pumpkin seed oil. Really fine on cucumbers, tomatoes and olives. It was served with fried haloumi cheese (goat’s cheese from Crete).