Try this Neilson Public Saturday Time Planner recipe, or contribute your own.
Suggest a better descriptionPreparation
In the morning
Bake coconut and lime cake - (Make cakes as early as possible as you will need to decorate them)
Bake oat and raisin cookies
Make posset to put in the fridge to all it to set properly
Brown beef and get your beef bourg prepared and cooking.
Make shortbread for dessert and extra for Monday afternoon tea
During the day make the salad dressings for the week
If you have time make as many cakes and biscuits for the week
If you have guests with dietary requirements, make what you can to help you throughout the week.
Make red onion marmalade for the goats cheese starter on Monday and store in a jar
Make pesto for Friday and store in a jar in the fridge
Evening
5pm -6pm Make onion tart
Start time is your choice depending on how much you have got done in the morning / if you have any dietaries, always go in earlier at the start of the season as things will take longer as you get used to recipes.
Prep dietary requirements if you have any.
6pm - Peel potatoes for mash, store in cold water until boiling
6.55pm Boil potatoes for mash
7pm - Lay table
7.15pm Drain potatoes and leave in the pan if ready
7.20pm reheat tart, plate up salad for starter
7.25pm Turn water on for broccoli, chop broccoli ready
7.30pm Serve starter
Add brocolli to pan, reheat stroganoff if you have a veggie and add the creme fraiche
mash potato and add creme fraiche
7.35-7.40pm Drain brocolli, thicken beef
7.45pm Clear starter
Plate up beef onto warm plates (either oven or microwave)
Plate up mash and brocolli into the family serve dishes and serve main course
8.15pm Clear mains if finished and serve Posset with shortbread
8.30pm clear dessert and offer tea and coffee with after dinner chocolates
Later Get your chicken out of the freezer for tomorrow
Tips Once you are quicker at dinner you could always bake your cake on an evening meaning you would only have to ice it the next morning
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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