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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Spring II: Week 6, Tuesday

Burgers Stuffed with Chevre
Fried Sweet Potatoes
Sautéed Snow Peas with Spring Onions

Cooking time:   35 minutes for menu      Cooking schedule: see below for instructions

     These sweet potatoes were born when I had no oven (due to a small fire).  I fried them like regular potatoes and they were delicious, sweet and a bit crisp around the edges.  We'll use the rest of the goat cheese on the weekend.

Chevre Stuffed Burgers

Total time: 25 minutes
    A bit of creamy goat cheese in the center keeps these burgers very moist and adds a lovely flavor.

Chevre Stuffed Burgers Ingredients:

 Instructions:

Fried Sweet Potatoes

Total time: 35 minutes
     Incredibly easy, faster than the more traditional sweet potato methods of baking or drenching in something sweet; simple frying lets the wonderful flavor shine.  A bit of oil added to the butter helps prevent burning.

Fried Sweet Potatoes Ingredients:

 Instructions:

Sautéed Snow Peas (Mangetout) with Spring Onions

Total time: 15 minutes
     Spring onions are the small, round white onions that appear in spring.  If you don't have them use green onions.   If the snow peas are small, leave them whole.  If they are large (2", 5cm) cut in half of thirds, at an angle.

Snow Peas with Spring Onions Ingredients:

 Instructions:

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl (used 2 X) 2 large skillets, medium
skillet
Slice sweet potatoes, peel first if desired
Sauté sweet potatoes
Make 4 thin patties of beef
Mix chevre, crumbs, basil, garlic
Spread stuffing on 2 patties
Top with 2 patties, seal

Turn/flip potatoes
Trim snow peas
Mix ketchup, Worcestershire, mustard
Sauté burgers
Turn/flip potatoes
      Pause while stuff cooks
Turn burgers, spread top with sauce
Sauté snow peas
Turn/flip potatoes
      Pause while stuff cooks
When stuff is done.... Serve

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