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Sweet apple custard lasagne recipe

Sweet apple custard lasagne recipe


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  • Fruit desserts
  • Apple desserts

This is a sweet dessert lasagne with apples and custard. Like savoury lasagne, serve it when it comes out of the oven and is still hot.

Be the first to make this!

IngredientsServes: 6

  • 500g store bought vanilla custard
  • 250g vanilla yogurt
  • 5 large apples, peeled, cored and finely diced
  • cinnamon mixed with sugar (4:1 ratio)
  • 250g fresh egg lasagne sheets

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Preheat oven to 170 C / Gas 3-4. Grease a rectangular ovenproof dish or a lasagne dish.
  2. In a bowl whisk custard with yogurt. Place a layer of lasagne sheets into the dish and top with one third of the apples. Sprinkle with cinnamon sugar mixture and pour some custard on top. Repeat this twice and sprinkle cinnamon and sugar on top. The last layer should be custard.
  3. Bake in the preheated till bubbly, about 45 to 55 minutes.

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Sweet apple custard lasagne recipe - Recipes

My Lasagne makes 8 generous portions at 7pp/approx.340kcal per portion for the vegetarian version or 8pp/approx.380kcal per portion for the meat version.

YOU WILL NEED: (Serves 8)

A large oblong oven-proof dish

(Vegetarian or lean ground beef version)

My recipe is the simplest you'll ever follow!

Click HERE for my detailed recipe

or follow the quick instructions below

350g pack of Quorn mince (vegetarian)

450g pack extra lean minced beef

1 tin whole cherry tomatoes

2 teaspoons granular sweetener

2 teaspoons dried mixed Italian herbs

Pre-heat the oven to 190 degrees centigrade

Put ALL of the above sauce ingredients into the pan excluding the cornflour.

Retain a few fresh basil leaves (for garnishing).

Mix everything together thoroughly-break up the minced beef with a fork until everything is combined. So, at this stage, no heat has been applied, all the ingredients are cold.

Place the pan, uncovered, into a preheated oven (190 degrees centigrade).

20-30 minutes for the Quorn version

40-50 minutes for the meat version.

With a wooden spoon, stir thoroughly, mixing in the thickened, caramelized parts from the edges.

Cover the pan loosely with foil and cook for a further

10 minutes for the Quorn version

30 minutes for the meat version.

Add the cornflour, mixed with a little cold water. (This just takes away any watery residue).

You can serve it at this stage, but if you have the time, turn the oven off and allow to cool in the oven.


Chicken and Sweet Potato Lasagna

This Chicken and Sweet Potato Lasagna is a great twist on the traditional beef lasagna, with the delightful addition of vegetables hidden inside, carrots, zucchini, capsicum, onion, sweet potato and spinach. My kids loved it, which was fantastic. I first made this when I was trying to introduce more sweet potato into our diet. I haven’t really loved sweet potato until recently, now it’s one of my favourite vegetables.

I found this recipe on the Thermomix recipe community, but it was missing a step so I have added it here.

Regular Recipe: I have found two very similar regular recipes on weight watchers and taste.com.au, which uses ricotta instead of a bechemel sauce, an even healthier option again.

Assemble the lasagna with a small dollop of white sauce on the bottom of rectangular casserole dish then assemble as follows: lasagna sheets, chicken mixture

Thinly sliced sweet potato

repeat until you reach the top of the baking dish, which should be 3 layers.


Caramel custard apple tart

Heat oven to 220C/fan 200C/gas 6. Roll the pastry on a lightly floured surface until just thicker than a £1 coin. Use to line a 23cm deep tart tin, allowing the spare pastry to hang over the edges. Line the tart with greaseproof paper and baking beans, then bake for 15 min until golden around the edges. Remove the beans and continue to cook for 5 mins until the base in golden brown. Remove the tart from the oven and leave to cool. Reduce the oven temperature to 160C/ fan 14C/gas 3.

Meanwhile, tip the sugar into a large frying pan over a high heat. Cook the sugar until it dissolves, bubbles and caramelises. Carefully tip the apple wedges into the caramel and toss until coated. Splash in the brandy, if using, then cook the apples for 2-3 mins until just starting soften and the caramel has dissolved in the apple juices.

Turn off the heat and remove the apples to a bowl. Pour the cream into the pan then, holding a sieve over the pan, strain in any juices from the apples. Gradually whisk the caramel sauce into the beaten yolks. Arrange the apples over the base of the tart, pour over the custard, then bake for 40 mins until the custard is just set. Leave the tart to cool, then use a knife to cut away the spare pastry and neaten the edges.


– With a knife remove the seeds of the vanilla bean, add it to the milk (with the bean) and bring to a boil. Let cool off a bit.
– Remove the vanilla bean.
– Meanwhile mix egg yolk with powdered sugar with a hand mixer beat for at least 3 min until it is thick and creamy, then add the starch. If it should be too thick add 5 tbsp of the milk to make it more liquid.
– Add the cream to the milk, stir frequently and bring to a boil on medium heat. The milk should not be hot otherwise the eggs would get flaky. The milk should also not stick to the bottom of the pan.
– Serve the pudding in small bowls or use it for making a cake.

Optional: Beat the egg whites until very firm and fold it with a spoon to the cooled off pudding.

Tip:
– If you want to use it as a dessert place in each bowl fresh strawberries or raspberries and add a layer of pudding on top.
– Add all natural almond baking oil for a nice almond taste.
– Make a raspberry sauce and serve it upside down on a plate.


Nici Wickes' moreish apple and brandy twists are fantastic enjoyed fresh from the oven, drizzled in lemon icing or slathered in butter

Clafoutis is originally from the Limousin region of central France where, in the local dialect, it translates as "brimming over". It is one of the easiest desserts to make: a sweet batter is poured into a baking dish "brimming" with cherries, prunes or the fresh fruit of your choice, and baked. Traditionally, cherries native to the region were used.


Toss the apple slices in 25g of the caster sugar and lay them in the base of a 2½ litre baking dish. The shape of the dish is up to you. Butter the bread on both sides and arrange in layers on top of the apples.

Whisk together the eggs, remaining sugar, vanilla extract and milk until thoroughly combined. Pour the mixture over the bread and allow to stand for at least 30 minutes while the bread absorbs the custard mixture.

Heat your oven to 180°C (160°C fan-forced), scatter the top of the pudding with demerera sugar and bake for 40-45 minutes. Remove from the oven, brush the top with melted butter and dust with cinnamon. Allow to stand for 15 minutes before serving with ice-cream.

Adam's tip: Allowing a bread and butter pudding to stand before baking is a vital part of the process. The longer it stands, the more the bread will soften in the custard and the lighter the texture. I like to refrigerate mine overnight before baking.

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.


Bramley Apple Pies with Vanilla Custard

Sweet Bramley apples encased in a buttery shortbread pastry and dusted with caster sugar. Enjoy with our creamy Vanilla Custard.

Step 1:
Preheat oven to 180ºC/Fan 160ºC/Gas 4.
Remove outer film. Carefully place each pie, still in its ring onto a baking tray lined with baking paper. Bake for 15 to 20 minutes until golden brown.

Step 2:
Remove from the oven.
Carefully transfer the pie in its ring, onto a plate, using a spatula as the ring does not have a bottom.
Allow to rest for 3-5 minutes.

Step 3:
Using a knife, loosen the pie from its ring. Carefully open and remove the ring and finish with Donald Russell Vanilla Custard, cream or ice cream.

PLEASE NOTE:
Ensure product is piping hot throughout before serving.

Microwave from frozen: pull open pack grip seal by about 2cm at one side.

Heat upright in microwave on full power for 1-1½ minutes. (Based on 800w vary time for different wattage.)

Remove from microwave, carefully reseal pack and gently shake to reinvigorate the sauce's smooth, glossy texture.

Heat in the hob from defrosted: (pack should take approx. 2 hours to defrost at room temperature.)

Decant pack contents into a small pan, bring gently to a simmer for 2½ minutes whilst stirring occasionally.


Caramel Crusted Rhubarb Pudding

0 hour 0 hour

3/4 cup flour
1 tsp baking powder
1/2 cup rolled oats
3/4 cup Chelsea White Sugar
100g butter melted
4 cups diced rhubarb stalks
3/4 cup Chelsea Soft Brown Sugar
1 Tbsp cornflour
1/4 cup boiling water

Sift flour and baking powder into a bowl. Add rolled oats and Chelsea White Sugar, then mix in melted butter to make crust mixture. Put diced rhubarb into a greased ovenproof dish, such as a small lasagne dish or deep pie plate. Sprinkle crust mixture evenly over rhubarb. In the discarded bowl, combine Chelsea Brown Sugar and cornflour. Spoon over the crust mixture. Carefully pour the boiling water over the top. Do not stir.
Bake for 30 minutes at 180°C.


Tomato, lentil and spinach vegetarian lasagne

Much of my time leafing through cookbooks is about finding something to please vegetarians and meat eaters. With our family down to three (with elder teen at Uni) the cooking and eating dynamics have changed. Instead on the veggie vote being one quarter, it’s now up to a third and yes this makes a difference. I’m much less inclined to cook a separate vegetarian meal for one and a meat-focused for two.

Then there are all the individual food preferences to take into consideration. Is it difficult to find one meal that everyone really likes (not just will eat) in your house? Veggie teen has a blind-spot about tomatoes and likes her sauces smooth (I’ve given suggestions if you like a chunkier sauce).

This recipe was born out of trying to please everyone, eat at different times (I spent the whole evening watching younger teen play netball) and not spend a horrendously long time in the kitchen (masses of work on right now). My Vitamix took the strain at several points for speedier prep. There was more than enough for us for two nights – I LOVE leftovers.

I put a tray of sausages into the oven, alongside the lasagne, for 20 minutes, a good one if a crowd of carnivores and veggies are coming round for supper. Serving with a crisp green salad including some baby spinach leaves would make it perfect for me.

Tomato, lentil and spinach vegetarian lasagne

Ingredients

  • 200g dried, red lentils (or a can of lentils)
  • bay leaf
  • olive oil
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 1 400g tin of tomatoes
  • a large handful of oven-dried tomatoes or fresh tomatoes chopped or a small tin (227g) tinned tomatoes
  • 2 carrots, roughly chopped for Vitamix cooking or finely if conventional
  • 1/2 teaspoon dried oregano (or to taste)
  • 1/2 dried chilli
  • dash of Worcestershire sauce (optional)
  • 50g butter
  • 50g plain flour
  • 400g milk
  • pinch nutmeg, fresh grated
  • sea salt and black pepper
  • 500g leaf spinach, washed and tough stalks removed
  • 9 dried, green lasagne sheets, non-precook type (approx depending on the size and shape of your pan)
  • 300g Parmesan, Grana Padano or vegetarian hard cheese (grated) plus extra
  1. Heat the oven to 220 C and get out large oblong or square baking dish or lasagne dish (minimum 20cm x 20 cm)
  2. Put the dried, red lentils in a medium-sized pan with the bay-leaf and cover with cold water. Bring to the boil and simmer until cooked (about 25 minutes). Drain, remove the bay-leaf. Skip this step if using canned lentils.
  3. Saute the onion until softened but not brown (about 5 minutes), add the garlic and cook for another 2 minutes. Put into a Vitamix or power blender with the tinned tomatoes, carrots, oregano, chilli and Worcestershire sauce (if using). If you want a smooth sauce add the oven-dried and/or fresh tomatoes at this stage. For a chunkier sauce, stir them in at the end. Switch the Vitamix on, turn up to 10, then cook on full power for 7 minutes until the sauce is warm and smooth. Alternatively continue to simmer all the above ingredients in a pan with the onion and garlic until the carrots are tender (blend if desired). Add sea salt and freshly ground black pepper to taste.
  4. Pour sauce into a jug and rinse out the Vitamix. To make the Bechamel, melt the butter in a non-stick pan, stir in the flour and cook the paste for a few minutes. Add the milk and pour into the Vitamix adding a good sprinkling of freshly grated nutmeg. Blend on high until warm, thick and silky (about minutes). Season to taste. If using a pan, add the milk a splash at a time stirring constantly until all incorporated and thickened (then add seasonings). You can also put the butter, flour and milk directly into the Vitamix and blend but I think you can still taste the uncooked flour this way.
  5. Wilt the spinach over a medium heat in the same pan you sautéed the onion. Remove and chop roughly.
  6. Stir the lentils into the tomato sauce. Spread a layer over the base of the baking dish. Place 3 lasagne sheets in a row. Spread a thin layer of Bechamel over the pasta. Sprinkle with parmesan and dot over half the chopped spinach. Repeat this using the other half of spinach. Repeat so that the last layer is Bechamel and a good sprinkling of cheese.
  7. Bake in the oven for 20 minutes until the lasagne is soft and the top is brown.

A note on making this strictly vegetarian. Animal rennet is always used in traditional Parmigiano Reggiano and Grana Padano so find a cheese that specifically mentions it is without this. Lea and Perrins Worcestershire sauce is not vegetarian as it contains anchovies, but you can buy vegetarian alternatives or make your own.



Comments:

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