Friday 12th November - rice, prawns, vegetables, cous cous and lemon and coriander dressing

Lunch was left over stroganoff, made rice in the TMX.

Dinner - Made a lemon and coriander dressing
1 clove garlic
small bunch of coriander
1 small lemon
1 tbsp white wine vinegar
1 tsp brown sugar
100ml EVOO

chop garlic and coriander for 5 secs, spd 5
Add lemon juice and other ingredients and mix 10 secs sp 4.


This was to go with prawns and vegetables done in the Varoma. I also did some cous cous in the varoma for dd2, the rest of us had leftover rice from lunch.

Really yummy meal, nice and light and fresh. Also very quick (used thawed frozen cooked prawns, added water to the bowl and heated for 5 mins whilst preparing the veg (didn't clean the bowl out after the dressing) and then put the varoma on for 7 mins.


And made chicken stock from the chicken carcass from mother's group yesterday (it isn't really sad to leave mother's group at someone else's with the chicken bones is it????!!!!)