It’s almost the end of the summer season as well as the summer vacation of the kids. The school year will open next week and i need to say bye-bye to waking up late and say hello to waking up early.
I am making the most of the kids’ summer vacation by preparing the best home-cooked meal that i could give them and here’s what i prepared for lunch today.
For the dressing, here’s my super easy recipe. I just blend olive oil, 1 clove garlic (crushed), 1 coddled* egg, parmesan cheese, some salt to taste, about 2 tbsp. lemon juice and 1 tsp. mustard.
*coddled egg is slightly cooking egg for about 1 minute in boiling water which will give the dressing a creamier and smoother texture.
FISH WITH LEMON AND BUTTER SAUCE
I season fish (cream dory) with salt and pepper, a bit of rosemary and parsley, slightly dipped both sides in flour and fry for about 3mins. each side. Arrange it on a baking pan, pour the lemon and butter sauce and bake covered with foil in the oven for about 15-20 minutes.
For the lemon butter sauce, here’s my easy recipe. In a pan, melt butter and add lemon juice. Let it simmer and add about half a cup of cream and some milk. I added about 1/3 of pork bouillon cube and cornstarch mixture to thicken the sauce then salt and pepper to taste.
RIPE MANGOES FOR DESSERT
Philippine mangoes are known all over the world for its fragrant sweetness and succulent texture. I just made a hedgehog (crisscross) cut on the flesh and turn it outward to serve.
- Salad Dressing And Sauce (thevreelandclinic.wordpress.com)
- Lemon Parmesan Vinaigrette (faithfulprovisions.com)
- Sole Meunière (carolynelw.wordpress.com)
- Chop-salad (notacook.com)