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Blast from the past recipes
Posted by cantabcook
Re: Blast from the past recipes July 01, 2020 06:55AM |
Registered: 8 years ago Posts: 607 |
Re: Blast from the past recipes July 01, 2020 08:13AM |
Registered: 13 years ago Posts: 2,228 |
Re: Blast from the past recipes August 03, 2020 12:58AM |
Registered: 12 years ago Posts: 16 |
Hi All,
My favourite was my mothers stuff steak. We grew up in the 50's and 60's 40 miles from the nearest shops and lived off the land. Mum would make a pot roast...slit a pocket in a piece of topside or a bolar roast, stuff it with a sage and onion stuffing and then sear it on all sides in hot dripping till it was really brown and all sides. Then put cold water in and bring it to a very slow boil and boil for about 1½ hours. Take it out, thicken the remaining pot juices with cornflour to make the gravy and serve with roast veges... We have a younger boarder (late 20's) with us and I occasionally make this... hes always raving about this 'ROAST' wishes his mum would make it.....
Mum would also make a desert which was really light and fluffy made with jelly crystals......wish I knew what it was?????
My favourite was my mothers stuff steak. We grew up in the 50's and 60's 40 miles from the nearest shops and lived off the land. Mum would make a pot roast...slit a pocket in a piece of topside or a bolar roast, stuff it with a sage and onion stuffing and then sear it on all sides in hot dripping till it was really brown and all sides. Then put cold water in and bring it to a very slow boil and boil for about 1½ hours. Take it out, thicken the remaining pot juices with cornflour to make the gravy and serve with roast veges... We have a younger boarder (late 20's) with us and I occasionally make this... hes always raving about this 'ROAST' wishes his mum would make it.....
Mum would also make a desert which was really light and fluffy made with jelly crystals......wish I knew what it was?????
Re: Blast from the past recipes August 03, 2020 03:26AM |
Registered: 12 years ago Posts: 3,422 |
I dimly remember something called Jelly Foam (or maybe Foam Jelly), which was made with jelly crystals, water and I think extra gelatine, then whisked until it was foamy. It looked amazing but didn't taste of anything other than sugar. To make it I think you would need to let the jelly partly set and then whisk it.
Edited 1 time(s). Last edit at 08/03/2020 03:26AM by TPANDAV.
Edited 1 time(s). Last edit at 08/03/2020 03:26AM by TPANDAV.
Re: Blast from the past recipes August 03, 2020 03:40AM |
Registered: 17 years ago Posts: 3,660 |
Oh, re the jelly thing "dash" mentions, flummery springs to mind immediately. We never had it but I know about it. It's made with evaporated milk. There's plenty of recipes for it on the internet, and lots of different flavours - here's a local one [thekiwicook.com]
Actually, that local one is a bit of a complicated one so here's a super easy simple one:
[www.bbcgoodfood.com]
Edited 1 time(s). Last edit at 08/03/2020 03:47AM by J1.
Actually, that local one is a bit of a complicated one so here's a super easy simple one:
[www.bbcgoodfood.com]
Edited 1 time(s). Last edit at 08/03/2020 03:47AM by J1.
Re: Blast from the past recipes August 03, 2020 06:32AM |
Registered: 18 years ago Posts: 410 |
My 1976 Edmonds book has a recipe for Foam Jelly which is made pretty much as TPANDAV describes - a packet of jelly crystals made up with the addition of a tbsp of gelatine and beaten into a froth. I have a vague recollection of my mother making something which involved beating jelly but had a more blancmange-like consistency than I imagine Foam Jelly would have. This could have been flummery, though I don't recall her using evaporated milk - which is not to say she didn't - I just can't remember it. She varied the jelly flavours and therefore the colour which made it a bit more visually interesting than plain old yellow custard.
It's interesting to note how many of the cold sweets recipes in old Edmonds books are based on a packet of jelly crystals.
Lynne2
It's interesting to note how many of the cold sweets recipes in old Edmonds books are based on a packet of jelly crystals.
Lynne2
Re: Blast from the past recipes August 03, 2020 08:27AM |
Registered: 12 years ago Posts: 3,422 |
Lynne2 Wrote:
-------------------------------------------------------
...
> It's interesting to note how many of the cold
> sweets recipes in old Edmonds books are based on a
> packet of jelly crystals.
> Lynne2
Don't forget that the purpose of the Edmonds Cookbook was to sell more Edmonds products, including jelly crystals!
-------------------------------------------------------
...
> It's interesting to note how many of the cold
> sweets recipes in old Edmonds books are based on a
> packet of jelly crystals.
> Lynne2
Don't forget that the purpose of the Edmonds Cookbook was to sell more Edmonds products, including jelly crystals!
Re: Blast from the past recipes August 04, 2020 02:18AM |
Registered: 17 years ago Posts: 1,990 |
I saw this in our butchers & it evoked memories, tripe & onions in a white sauce, we did eat it but not a fan until I came across a recipe for it minced so decided to try it, well it was really nice. My hubby will eat anything but not tripe & onions so I never told him what it was, he thought it was fish & I must say it did seem like that. I haven’t made them for some years but must do so. HINT.. use fresh tripe if possible, if you use frozen a lot of water content & you must get the moisture out. Treat it like any other patty for ingredients.
Edited 1 time(s). Last edit at 08/04/2020 02:19AM by Lyn V.
Edited 1 time(s). Last edit at 08/04/2020 02:19AM by Lyn V.
Re: Blast from the past recipes August 04, 2020 04:22AM |
Registered: 18 years ago Posts: 410 |
I grew up on a farm where our meat came from home kill and nose to tail eating was the norm, with tripe in parsley sauce being a family favourite. Fast forward many years and my mother had remarried a lovely man, but he was the fussiest eater I've ever come across. Mum was a good cook but she couldn't get him past much more than basic meat and 3 veg meals and offal of any type was the devil's food. I mentioned to her that I'd cooked an italian tripe recipe (venetian or florentine tripe in a tomato sauce) and she asked for the recipe so she could make it for herself. Some weeks later she mentioned she'd made it and actually served it to my stepfather, telling him it was chicken. He apparently thought it was delicious and wolfed it down every time she made it after that.
Lynne2
Edited 1 time(s). Last edit at 08/04/2020 04:24AM by Lynne2.
Lynne2
Edited 1 time(s). Last edit at 08/04/2020 04:24AM by Lynne2.
Re: Blast from the past recipes August 13, 2020 02:13AM |
Registered: 3 years ago Posts: 4 |
I'm sure everyone will have a version of 'Monday curry', jazzing up the previous night's leftover roast with a hefty dose of curry powder and serving it over rice. My Mum made hers with added sultanas, while next door they had the exotic ingredient of slice bananas and sprinkled it with dessicated coconut. I have no idea what the 'sauce' component of this dish was, and never liked it very much as the cubes of roast meat were pretty dry and chewy.
Thinking about the 'meat and fruit' thing, this seemed to reach a peak in the 80s. I was taken out to dinner at a fairly posh place in Mission Bay and had a meal where every course contained raspberries!
Thinking about the 'meat and fruit' thing, this seemed to reach a peak in the 80s. I was taken out to dinner at a fairly posh place in Mission Bay and had a meal where every course contained raspberries!
Re: Blast from the past recipes August 13, 2020 02:50AM |
Registered: 12 years ago Posts: 3,422 |
Re: Blast from the past recipes August 13, 2020 05:05AM |
Registered: 18 years ago Posts: 2,411 |
Re: Blast from the past recipes August 13, 2020 06:40AM |
Registered: 4 years ago Posts: 5 |
Re: Blast from the past recipes August 13, 2020 06:43AM |
Registered: 4 years ago Posts: 5 |
Re: Blast from the past recipes August 13, 2020 07:17AM |
Registered: 16 years ago Posts: 1,979 |
Re: Blast from the past recipes August 13, 2020 08:26AM |
Registered: 3 years ago Posts: 1 |
This was the best ambrosia,with the mandarin and coconut, the recipe used to be on the marshmallows bag and the scone pizza had to have lots of onions too. Have recipe for this if anyone wants it. My son has been going through my mothers old recipe books from the 70s and 80s and cooking them, all have been good but a banana casserole from Tui Flower was more like a dessert.
Edited 1 time(s). Last edit at 08/13/2020 09:18AM by Azzie.
Edited 1 time(s). Last edit at 08/13/2020 09:18AM by Azzie.
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