My old kitchen is history. The room is empty and awaits a good cleaning. Every place around me is covered with kitchen tools and ingredients. Since it is cold outside, I use my balcony as European fridge. Noting will spoil outside.
My single induction plate is working just fine on the dining room table.
I had some frozen veggies to defrost. There was not enough room in the other freezer. That was the base of a Chicken Ramen Instant package.
It took 10 minutes to cook in some soup stock the defrosted veggies. I dropped in the instant ramen noodles and the soup package.
A bunch of defrosted parsley went in too. The soup was made more rich by adding an egg.
Ibgredients:
Chicken stock Ramen noodles
1 veg stock cube. 250 g mixed veggies
Parsley and 1 egg
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