This could be a perfect Mother’s Day or Cinco de Mayo. For those young kids that can cook; this could be your Mother’s Day breakfast in bed with a nice cuppa, flowers and card. You could even pack it for picnic if you are taking your mother for a picnic. Its easy, simple handy no mess and for anyone.
For mothers that kids are away overseas, here’s a simple recipe you might want to try it out and enjoy yourself on Mother’s day. Its also a great idea for simple quick and healthy tasty meal on weekend as well. Where most ingredients are at hand reach or already made in advance.
If your wife like seafood. Here are some more recipes for you to make for perfect Mother’s day or cinco de mayo:
Here’s another recipe if she like burger. Check out my blog: https://helenscchin.com/2018/05/25/chicken-burger-with-coloured-carrots-on-a-bed-of-salad/
4 burger buns, cut into half and buttered
4 beef burger, bought
4 Danish Harvarti cheese
1/2 punnet of medley tomatoes, wash and dry
1 bottle caramelised onion bought
1 bottle of pickled cucumber and dill (given by friend)
1/4 cos lettuce, wash and tear to fit the buns
mayonnaise (made my own)
1 Tbs Dijon mustard
1 Tbs white wine vinegar
1/4 Tsp salt
1 cup canola oil
1 Tsp fresh lemon juice
Heat flat pan with oil, cooked burgers until golden brown and slightly charred about 5 minutes for medium-well done, 4 minutes for medium. Meanwhile cut the tomatoes into halves and tear the cos lettuce.
Butter the buns; top side of buns squeeze mayo and place a cheese and the bottom just butter. Then place in microwave save plate to melt cheese slightly about 45 seconds. Then plate them in each plate: top and bottom.
To assemble bottom buns, lay tear cos lettuce, burgers, pickled cucumbers and dill. Followed by caramelised onion and tomatoes.
Serve it as brunch with a nice cool Heineken Beer.
How to make mayonnaise
Combine egg yolk, lemon juice, vinegar, mustard, and salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Next add 1/4 cup oil first to yolk mixture, small break stream at a time, for 4 minutes.
Then gradually add remaining oil in very slow stream, whisking constantly, until mayonnaise is thick, for 8 minutes (mayonnaise will be lighter in colour). Store in sterile airtight container. Keep in fridge.
Note: I made my own mayonnaise from scratch by watching Jamie Oliver TV episode. You can buy mayonnaise. I have made mine in advance; store in airtight sterile bottle and use it when I needed. (best use before 2 weeks). You may serve with side salad.