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Autumn Cooking

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Small groups cook lasagne and Apple Crumble


Cooking utensils including peelers, pots, scales, mixing bowls;
Take away containers with lids (metal for oven)
PRE-MADE WHITE SAUCE - about 1 litre. Otherwise you're likely to run out of time.
Washing soap and tools and tea towels.
Kitchen roll

Lasagne serves 6
750g lean beef mince
2 onions (precut)
1/2 tube tomato puree
3 tin chopped tomatoes
200ml hot beef stock
lasagne sheets
quantity white sauce

Apple Crumble (for 6 portions)
8 cooking apples
250g caster sugar
200g plain flour
120g butter


This assumes you have one oven and one small hob.
For this reason groups will be split up so that not everyone is using the hob at the same time.
The lasagne will need to be finished off at home. Instruction should be given to children that it needs to be refrigerated etc.
Set oven to 180 C before.
Go over hygiene and safety with the group.

Half the group will get on the cooker straight away - Lasagne. The other group will need the cooker soon after. Get the most efficient group to do the lasagne first.
This does assume - if you're sharp at it - that children will be able to do both in the session. One group will have to come back at the end of the night to pick up the cooked crumble from the oven

Fry the onions. Add the meat and fry off (drain if needed).
Add chopped tomato one tin at a time. Add puree.
Cook for 15 mins. Now move away from cooker to allow Apple Crumble group.
Lay some meat/sauce down. Cover with lasagne sheet. Cover with layer of white sauce. Then lay meat, lasagne sheet and white sauce. Keep going but don't over fill. Should finish with a layer of white sauce. (Cheese can be added on top if desired).
Cover and put aside for home time.
Now move onto Crumble - note - this group will need to come back to pick up their crumble after the end of the session.

Mix the flour, about a third of the sugar and the butter in a bowl until it becomes like a breadcrumbs. Put aside.
Peel the apples and cut into chunks.
Once cooker free
Put the chunks in a pan with about two thirds of the sugar and perhaps a little (or no) water. Cook the apples until they are stewed and a mixture of small half cooked chunks and a thick "apple sauce" liquid.
Take out the pan and put into take away containers.
Cover the crumble topping, without pressing down (about 1cm thick).
Bake for approximately 30 minutes or until the crumble is golden brown and crunchy.
Now move onto the lasagne.

During baking either wash up or however this best fits in.


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