Usually I don't cook in the microwave oven, but a few weeks ago I discovered that it works really well for potato gratin.

A quick and simple stir-fry of fish and vegetables served with a sesame oil and vinegar dressing.

For our most recent dinner invitation, I experimented a little bit. The result is this recipe for a very nice starter salad: Shrimp cakes (same idea as crab cakes) served on lamb's lettuce with a lemongrass, ginger and garlic dressing. Definitely a keeper.