My favorite meal in June 2012 (Pork sausage or embutido, sardine-tofu lasagna with mini Brazo de Mercedez and strawberries with bitter choco-honey sauce)

Could this pass for a course meal?  (コース　料理として認められるかしら。。。）
コース料理　－　course meal (ko-su ryouri)
認められる　－　pass, notice (mitomerareru)

Figure 1. Sliced Philippine-style sausage
 ("Embutido")

I've recently prepared some mixes for a month use such as pickled cucumbers and olive oil with garlic and rosemary sprigs.  They are a big help during busy days when I need to prepare quick meals.  The two meals where I used olive oil and pickled cucumbers are mentioned and shown here.  These two meals are steamed pork sausage (called embutido in my country) and sardine/tofu lasagna.  Ground pork was mixed with minced pickled cucumbers and raisins then flavored with salt, black pepper and a small amount of catsup. Sliced boiled eggs,  chorizo (dried sausage) and red paprika were arranged after spreading the 
pork mixture onto a sheet of aluminum foil. 
The mixture was then enclosed by rolling the
 foil. The rolls were  steamed in a double 
boiler for 1 hour.   

Figure 2. Sardine-tofu lasagna in tomato/basil 

sauce (inside) and basil sauce (top)

Sardine/tofu lasagna was done using the usual recipe for lasagna with slight changes.  Olive oil was heated in a frying pan; garlic and rosemary were slightly fried. Onions and tomatoes were fried until the onions have become translucent. Canned sardines in oil (oil was drained before adding) and tomato sauce followed after. Quick-melt cheese and dried basil were added in the sauce. Strips of lasagna were arranged flat into a (heat-resistant) dish then covered with the sauce. This was done alternately (lasagna strips and sauce).  I topped the dish again with quick-melt cheese, bread crumbs, garlic and basil sauce. The dish was then baked it at 180 C for 30 minutes.  

For dessert, I fixed fresh strawberries sweetened with honey and bitter chocolates, which were then decorated with squash seeds; a piece of rice cracker was placed under the strawberries.  I also baked a mini "Brazo de Mercedez" roll pastry with walnuts in the custard feeling. The dessert matched well with a hot cup of cafe au lait. 

Figure 3. Roll pastry (mini "Brazo de Mercedez"),
strawberries in bitter chocolate sauce and honey.
A soy-sauce flavored rice cracker blends well with
the sweet taste of the cakes and fruits.

Figure 4. A hot cup of cafe au lait
in a lovable heart-shaped cup