Menu Plan for Winter I: Week 10, Sunday


Weekly Menu

Shopping List

Daily Recipes:


Potato Soup
Apple Tarts

Cooking time:  60 minutes for menu      Cooking schedule: see below for instructions

       Another simple, fairly quick soup for dinner.  This makes enough for 2 meals.  If you prefer a very thick soup, add less water to cook in (should be enough to just cover everything) /or milk to finish.  We're making the Parmesan Palmiers for Tuesday while the soup cooks.

Potato Soup

Total time: 60 minutes    
     A soup with as many variations as there are cooks:  some like it puréed, some thicken it with flour; some like it thick, some thin; some use carrots, some wouldn't think of it.   This is mine.... at least, today's version.

Potato Soup Ingredients:


Note:  You could substitute cream for some or all of the milk for a richer soup.

Apple Tart

Total time: 25 minutes  
     This is very simple, easy and yet, properly impressive.  I sauté the apples lightly in butter to coat them and prevent browning as well as to start the cooking process so they soften sufficiently in the oven.... And because it adds a lovely flavor.

apple tart prep Ingredients:


         With the other half of the puff pastry sheet.... assemble and refrigerate:

Parmesan Crisps    

puff pastryTotal time: 15 minutes   plus 5 earlier
   Easy to make and a great way to use up the leftover bits of puff pastry. 

You could also make them sweet: brush with melted butter and sprinkle with cinnamon and sugar; serve for dessert with coffee. 



Cooking Schedule: 60 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small soup pot or large saucepan with lid, baking
, small skillet, cling film
Thaw puff pastry if needed
Chop onions
Heat butter in pot
Sauté onions
Peel carrots, slice
Slice celery, add to pot, sauté
Cut ham, add to pot
Chop cauliflower
Peel, slice potatoes
Add carrots, potatoes, cauliflower, water, herbs to pot
Bring to a boil, cover, reduce heat, simmer
     15 minute break

Turn oven on, 400F (200C)
Cut puff pastry in half
From one half, cut 2 shapes, place on baking sheet
Slice apples
Sauté apples in butter
Score around edge of 2 pastries on baking sheet
Spread pastries with ricotta
Arrange apples on pastries, set aside
Drizzle other half of puff pastry with oil
Grate Parmesan
Sprinkle pastry with Parmesan
Roll each side into middle, wrap, refrigerate for Tues.
Remove bay leaves from soup
Add milk to taste, heat through
Bake apple tarts
Serve soup
When tarts are done, remove, eat

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