Old recipes

It was my children's favourite Saturday night supper. We'd eat it in front of the telly watching The Generation Game.

Ha! I am glad it's not just me. I poshed it up a bit for dinner parties with salad and things.

Condensed soup is very underrated these days

When we have a proper turkey at Christmas, rather than a 3 bird roast, one of the ways I use some of the left over meat (plus some gammon, if there is any) is to mix chunks of the cooked meat with a tin of condensed cream of mushroom soup, roll out some bought puff pastry and make a pie.

My kids still talk about tuna casserole, mine was made without pasta just chopped onion, boiled eggs, tuna,crisps and condensed mushroom soup mixed with carnation milk. They loved it I have made for my grandchildren.

So happy to know I am not alone.

Makes a good base for vol au vent fillings too!

Ooh yes forgot that. Not bought those in years. The kids liked to fill the cases with jam for pudding. Now getting hungry!

I used to make Yorkshire pudding flan cases.
Then fill with different things eg tuna and corn, mushrooms in sauce, tomato&onion mince etc.

minette vol au vent cases are easy to make yourself (using ready made pastry ) rather than buying them as actual cases.

(if I can make them, anyone can!)

Oh! I must try

And I do like the sound of Yorkshire pudding cases.

Not sure what the point of me asking Paul McKenna a question was really - forget emotional eating. Constant eating at this rate. Off to defrost some puff pastry

To make vol au vent cases, defrost pastry, roll out.

Decide what size you want, find appropriate "cutter" for overall size, this could be a tea cup, coffee mug, pint glass, whatever! Find another "cutter" slightly smaller, wine glass, sherry glass, egg cup etc etc.

Cut 2 rounds with the larger cutter. The cut out a circle from one of these with the smaller cutter. Using beaten egg as glue, place the sort of hollow ring on top of the other large circle. "Knock up" the sides with a knife to make them rise. Bake in oven according to temp. advice on packet. With the small circles that you have cut out of the second round, either bake these separately to put on top of the filled vol au vent, or if you don't want them to have "hats", squidge them up with the rest of the pastry and roll out again!

It was always Campbell's condensed soup wasn't it? I used them in all sorts of dishes, but Campbell's has gone now. We never actually had it as a soup though, as I make my own.

mrsmopp I think Campbell's condensed soup is still around.

I used to do it (and still do) with tinned salmon, Campbell's condensed cream of mushroom and fresh tomatoes. Shove in microwave or oven, serve with rice and lemon wedges or even bread and butter!
A comfort food for me. I love it!
The only problem is, I find it difficult to get the condensed soup.

My mil, who hated me! Never used fresh anything. Her pantry was full of tinned veg etc
She did something with grilled spam, chicken and condensed soup. To be fair, it was quite tasty

Campbell's condensed soup, used as a toast topper with added cheese. Yum!

Vegetable soup, that is.

I still use Campbell's condensed soup if in a hurry, with chicken mostly. So easy peasy. I get it in Asda or Tesco.

I always found that using condensed soups made the dish very salty.

I used to make 'jelly blancmange' for my children - jelly made with half water, almost set then whip in evaporated milk - they loved it. I made it for the gc's recently and they all said 'ugh, yuk' and wouldn't eat it! Obviously have higher expectations for their pudding course

I used to make it too, Gally and we called it milk jelly. Same recipe. Must try it on my grandchildren. I also made Lemon Chiffon, which is similar to milk jelly, but you whisk up a couple of egg whites and fold them in to the cool lemon milk jelly mix (with less liquid) then leave to set. Comes out like a fruit mousse.

Can't do that now when, raw egg whites, DC would not allow us to feed GC with it.

Once the grandchildren start helping to make cakes and taste the mixture before it's baked, we don't worry about eggs, Harrigran but I understand that some mums are more cautious.

I don't want to start the sugar argument again, but sugar does have antibacterial properties, which is why it is used for jam and bottled fruit.
So I don't think there's any harm in one's DGC licking out the mixing bowl
Did anyone else used to love Zabaglione, another dish which seems to have fallen victim to the food police?