Last week’s recipes have now been posted. This week, I’m revisiting some old favourites and trying out a new recipe with prawns. As we get closer to the holidays, I’m going to be taking advantage of Thursday’s late night shopping hours, so I’ll be grabbing a bite to eat while I tick off the items on my Christmas list.
|
Breakfast |
Lunch |
Dinner |
|
| Monday |
Cashew Nut Butter on Toast |
Chicken Meatballs w Risoni, Tomato Sauce & Steamed Broccoli & Peas |
Beef Rendang w Steamed Rice, Carrots & Cauliflower |
| Tuesday | |||
| Wednesday |
Lime, Garlic & Chilli Prawns w Cauliflower Purée & Steamed Snow Peas & Asparagus |
||
| Thursday |
Lime, Garlic & Chilli Prawns w Cauliflower Purée & Steamed Snow Peas & Asparagus |
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Click here to view or print a copy of the plan with the shopping list.
This week’s breakfast is cashew nut butter on a slice of wholewheat toast. The nut butter recipe can be found here.
Lunch for Monday, Tuesday and Wednesday will be the chicken meatballs with risoni and tomato sauce (recipe here). I’ll also add 1/2 cup of broccoli florets and 1/2 cup of frozen peas into each lunch container as well and they’ll steam when I reheat the meatballs.
Monday and Tuesday’s dinner is going to be the beef rendang with rice made on the stove and I’ll steam some carrots and cauliflower in the Varoma while cooking the rendang. The beef rendang recipe can be found here.
Wednesday’s dinner and Thursday’s lunch is a new one. I’m going to steam prawns, snow peas & asparagus in the Varoma tray while cooking a cauliflower purée in the bowl. I’ll use the cauliflower purée recipe from last week and I’ll steam the prawns and vegetables in the Varoma at the same time using the draft recipe is below.
Draft Recipes
Lime, Garlic & Chilli Prawns & Vegetables
Ingredients:
800g raw prawns, peeled but with the tail on
1 clove garlic, peeled and minced
1 tbsp lime juice
1/2 – 1 tsp chilli flakes
2 handfuls snowpeas, trimmed
1 bunch asparagus, cut into 3cm pieces
Instructions:
1. In a mixing bowl, combine prawns, garlic, lime and chilli together
2. Put 500g water into the Thermomix bowl
3. Put the vegetables in the Varoma bowl
4. Cut a piece of wax paper or baking paper to cover the Varoma tray and scrunch it up
5. Put the paper on the Varoma tray, put the prawns on top and pull the sides of the paper up to catch any juices when steaming
7. Put the lid on the Thermomix, assemble the Varoma and place on top
8. Cook for 10-12 minutes/Varoma/Speed 1 (or until prawns are cooked)
Variations:
1. Instead of Step 2, follow Steps 1 to 2 of the cauliflower purée recipe and then assemble the Varoma according to Steps 3 to 7 above. Cook everything following Step 8, remove the Varoma and then finish the cauliflower following Step 4 of the purée recipe
