Right, an update from me!
I bought some tempeh, partly because I had little idea what temph was and thus to challenge myself to work out what one does with tempeh. I got some mediterranean-herb version of it so it didn't need marinading: the two things I came up with were a fried bread/red pepper/tempeh mix with salad and a sour cream/salt/sumac dip, which worked well, and an olive/red onion/orange/tempeh hot salady thing with garlic bread, which was possibly a more out there idea but also worked.
Whilst I'll have more full things to say on Liechtenstein later, I'm going to share with you the overpriced food here. I perhaps cheekily saved a bit by making my lunches out of the hotel breakfasts (which had the amusing designations of
"lactose free milk" and "milk milk" among offered drinks), but the evening meals were about forty euros each which is a lot for what they were. They were nice, and the little Italian restaurant in Vaduz where the owner just walked out and gave me the menu verbally was quite fun, but everything was definitely pricey.
The bottom right meal is not from Liechtenstein, but Konstanz, and besides therefore being better value it's also a more interesting local dish, maultaschen, basically large dumpling-like constructions made of sheets of pasta dough with minced meat inside. Definitely an interesting take on how to combine meat and dough and worth looking out for if one is in Swabia.
And finally, it's been asparagus (Spargel) season here in Austria so as usual I've made some asparagus dishes. I have to say probably the most successful of these was the top right: steaming asparagus above some pasta as it cooked, and then using a mix of sour cream and lemon juice as a sauce, with tomatoes added in and sumac sprinkled on top at the end. Top left is asparagus with speck (tiny bacon bits), and at the bottom is a non-pasta option which can work quite well, wrapping the spears first in some kind of meat (parma ham or similar) and then in pastry and cooking them. It's easy to overcook them doing this, the asparagus may want more brushing in oil or similar than I gave it, but it's a nice meal or good finger-food if there are guests around.