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Blast from the past
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By (user no longer on site) OP
over a year ago
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Was bored with salads.. jacket potatoes and sandwiches for lunch... so took two slices of whole meal bread and a tin of spaghetti hoops... brought back some strange childhood mem9as I tried to slip as many hoops as I could onto my fork..
Downside is I now have a tomatoe stain on my top as one snapped on route to my mouth.. shall look like an idiot for the rest of the day at work.
What child hood foods haven't you eaten for ages ? |
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By *oddyWoman
over a year ago
between havant and chichester |
"gypsy tart..a school dinner fav and ive lost the recipe  "
Ingredients
300 g plain flour, plus extra for dusting
150 g unsalted butter, cubed
1 medium egg, beaten
410 g tin light evaporated milk, chilled in the fridge overnight
280 g dark muscovado sugar
Method
1
Preheat the oven to 190°C, fan 170°C, gas 5.
2
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and enough water (about 1–2 tbsp) to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
3
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin with a depth of 3.5cm, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans or uncooked rice and bake blind in the oven for 15 minutes. Remove the beans or rice, and parchment, and bake for a further 5–10 minutes, until golden. Leave to cool, then, using a sharp knife, trim the top of the pastry case.
4
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for about 8 minutes, until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks. For the best results, don’t skimp on whisking time.
5
Pour the mixture into the tart tin and bake for 10–15 minutes. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge. Great with a dollop of natural yogurt or crème fraîche. |
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By (user no longer on site)
over a year ago
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Sloppy Joe sandwich.
Disgusting and amazing all at the same time. They used to serve them for school lunches. Can't have them now cuz I'm a veggie, but I miss them. |
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By (user no longer on site)
over a year ago
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"In my day it was all hand-me-downs.
One year I asked for an Action Man and ended up with my sister's Barbie doll with the tits scraped off with a hot knife.
:/"
That certainly is one of the strangest diets I have heard of. |
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By *uzy444Woman
over a year ago
in the suffolk countryside |
"gypsy tart..a school dinner fav and ive lost the recipe Ingredients
300 g plain flour, plus extra for dusting
150 g unsalted butter, cubed
1 medium egg, beaten
410 g tin light evaporated milk, chilled in the fridge overnight
280 g dark muscovado sugar
Method
1
Preheat the oven to 190°C, fan 170°C, gas 5.
2
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and enough water (about 1–2 tbsp) to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
3
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin with a depth of 3.5cm, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans or uncooked rice and bake blind in the oven for 15 minutes. Remove the beans or rice, and parchment, and bake for a further 5–10 minutes, until golden. Leave to cool, then, using a sharp knife, trim the top of the pastry case.
4
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for about 8 minutes, until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks. For the best results, don’t skimp on whisking time.
5
Pour the mixture into the tart tin and bake for 10–15 minutes. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge. Great with a dollop of natural yogurt or crème fraîche."
i seriously love you _oddy xxxxx thankyou very much xx |
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"Cod fish finger sandwiches, oh the days, mmm i fancy some now lol"
This was on the menu in the bar/restaurant at a nice hotel in Exeter last year and as it was getting late, ordered it. It wasn't the children's menu and everything else was fancy.
When it arrived, it wasn't the Birds Eye type, but hand crafted cod goujons with homemade ciabatta bread and homemade tartare sauce. Didn't feel so guilty at ordering a fish finger sandwich in a fancy restaurant then! They were yummy!
|
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"gypsy tart..a school dinner fav and ive lost the recipe Ingredients
300 g plain flour, plus extra for dusting
150 g unsalted butter, cubed
1 medium egg, beaten
410 g tin light evaporated milk, chilled in the fridge overnight
280 g dark muscovado sugar
Method
1
Preheat the oven to 190°C, fan 170°C, gas 5.
2
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and enough water (about 1–2 tbsp) to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
3
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin with a depth of 3.5cm, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans or uncooked rice and bake blind in the oven for 15 minutes. Remove the beans or rice, and parchment, and bake for a further 5–10 minutes, until golden. Leave to cool, then, using a sharp knife, trim the top of the pastry case.
4
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for about 8 minutes, until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks. For the best results, don’t skimp on whisking time.
5
Pour the mixture into the tart tin and bake for 10–15 minutes. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge. Great with a dollop of natural yogurt or crème fraîche.
i seriously love you _oddy xxxxx thankyou very much xx"
this is why the forums are so so great and worth following  |
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By (user no longer on site)
over a year ago
|
"Was bored with salads.. jacket potatoes and sandwiches for lunch... so took two slices of whole meal bread and a tin of spaghetti hoops... brought back some strange childhood mem9as I tried to slip as many hoops as I could onto my fork..
Downside is I now have a tomatoe stain on my top as one snapped on route to my mouth.. shall look like an idiot for the rest of the day at work.
What child hood foods haven't you eaten for ages ? "
i have never purchaced a tin of spaghetti in my life  |
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By (user no longer on site)
over a year ago
|
"Just saw this answer on Pointless while watching telly, not had any since I was a kid....Ravioli.  "
i had a tin of branston ravioli a cpl of weeks ago and it was awful |
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By (user no longer on site)
over a year ago
|
"gypsy tart..a school dinner fav and ive lost the recipe Ingredients
300 g plain flour, plus extra for dusting
150 g unsalted butter, cubed
1 medium egg, beaten
410 g tin light evaporated milk, chilled in the fridge overnight
280 g dark muscovado sugar
Method
1
Preheat the oven to 190°C, fan 170°C, gas 5.
2
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and enough water (about 1–2 tbsp) to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
3
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin with a depth of 3.5cm, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans or uncooked rice and bake blind in the oven for 15 minutes. Remove the beans or rice, and parchment, and bake for a further 5–10 minutes, until golden. Leave to cool, then, using a sharp knife, trim the top of the pastry case.
4
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for about 8 minutes, until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks. For the best results, don’t skimp on whisking time.
5
Pour the mixture into the tart tin and bake for 10–15 minutes. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge. Great with a dollop of natural yogurt or crème fraîche."
Thank's for that.....i shall lock her in the kitchen and expect that old fav of mine for dessert on Sunday. |
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By (user no longer on site)
over a year ago
|
"gypsy tart..a school dinner fav and ive lost the recipe Ingredients
300 g plain flour, plus extra for dusting
150 g unsalted butter, cubed
1 medium egg, beaten
410 g tin light evaporated milk, chilled in the fridge overnight
280 g dark muscovado sugar
Method
1
Preheat the oven to 190°C, fan 170°C, gas 5.
2
Sift the flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the egg and enough water (about 1–2 tbsp) to mix to a firm dough. Roll into a ball, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
3
On a lightly floured surface, roll out the pastry and use to line a 23cm tart tin with a depth of 3.5cm, leaving any excess overhanging the edge. Line with baking parchment, fill with baking beans or uncooked rice and bake blind in the oven for 15 minutes. Remove the beans or rice, and parchment, and bake for a further 5–10 minutes, until golden. Leave to cool, then, using a sharp knife, trim the top of the pastry case.
4
Tip the evaporated milk and sugar into a large bowl and, using an electric hand mixer on full power, whisk together for about 8 minutes, until the mixture resembles a light coffee-coloured, creamy foam that doesn’t quite hold peaks. For the best results, don’t skimp on whisking time.
5
Pour the mixture into the tart tin and bake for 10–15 minutes. When cooked, the filling should be lightly set with a sticky surface. Leave to set overnight in the fridge. Great with a dollop of natural yogurt or crème fraîche."
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