Today’s Meal: Hasselback Potato with Courgette Burger

Updated: Sep 3, 2018

Oven Chips with Courgette Burger
Oven Chips with Courgette Burger

Normally our kitchen is empty on Friday, but not today. We just harvested 14 Kg of potatoes and 3 giant courgettes recently. How should I prepare the potatoes? It’s always so nice to eat a meal prepared at home, making it difficult to dine out as I always find home grown vegetables are the best.

I love growing potatoes of the Charlotte variety. It’s the second earliest variety meaning that you can harvest them before the late blight arrives. I’ve heard a lot of people saying that they get no crops when growing main crop potatoes if no spray is used. I appreciate learning from Charles Dowding’s books and posts on his website, that Charlotte’s roots are resistant to blight. With “no dig” technique, which I learned from him, we have a good harvest.

Charlotte can be used for every day. I think I agree with this. I like its sweetness.

Today, I cut potatoes carefully to just before the bottom, with 0,5 cm slices. The same like in the previous post, I steamed them for 5 minutes, and then I added olive oil mixed with salt and rosemary before I sent them to the oven. I baked them at 250 degrees Celsius.

I cut the round courgette into 1-1,5 cm thick, and then put olive oil and salt on them.

I then grillled them in my grill pan for 3-5 minutes, until the slices changed color.

Finally I grilled sliced Seitan in my grill pan. I put a little bit of sweet soy sauce on top of the Seitan.

Potatoes chips with Courgette burger decorated with swiss chard and rosemary
Potatoes chips with Courgette burger decorated with swiss chard and rosemary

That’s how I got my lovely lunch. My husband is the happiest. He’s happy that I start to work on my website, and I am happy that I can combine daily life with my work.

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