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pumpkin lasagne
 Pumpkin, Sage and Leek Lasagne

baked apple
Baked Apples

 

Menu Plan for the week of Nov. 1, 2013:  Tuesday's Recipes

Pumpkin, Sage and Leek Lasagne
Baked Apples

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

      Reheat the lasagne in the oven or microwave.  Bake the apples while you eat the lasagne.

Pumpkin, Sage and Leek Lasagne                                                      Time: 15 minutes
    Leftovers - easy

leftover Pumpkin, Sage and Leek Lasagne

Gently reheat and serve

Baked Apples                                                  Preparation and cooking time:   25 minutes
   They perfume the house while they bake, with that wonderful 'Apple Pie' smell.  They're great as is or even better with a spoonful of vanilla yogurt or, heaven forbid, vanilla ice cream. 

2 apples, suitable for baking - Golden Delicious, Granny Smith
2 tbs butter
4 tbs brown sugar
2 tsp cinnamon

Core apples - using an apple corer, often masquerading as a potato peeler.  Stick it in the stem end and twist.  It takes a bit of fussing to get all of the core out but we are not going for any beauty prizes here, so just work at it.  Do not go all the way through the bottom of the apple - we don't want the butter to run out!  When cored to your satisfaction put half of the butter, sugar and cinnamon into each apple.  Put them into a glass baking dish and bake at 350 for 20 - 30 minutes, until tender and juicy.   Remove from oven and serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
dish for reheating lasagne, apple corer or sharp knife,
baking dish

Turn oven on 350F (180C)

Reheat lasagne
Core apples
Stuff apples
Bake apples
When lasagne is hot, serve
When you're done, the apples are done, remove, serve