Egg and Bacon Flan - 1960's

This is one for beginners.  It makes a really nice alternative breakfast or a quick fix for a baking urge.  making shortcrust pastry is pretty easy and it gets even easier when you buy pre-made, pre-rolled stuff.
So have a go at this classic recipe, it isn't a 'typical' sixties recipe as it still lives in today.  Flans are not exactly in fashion at the moment, but they're still pretty popular.


5 - 6 oz short crust pastry
4 - 6 oz bacon, diced.
3 to 4 eggs.
seasoning.

1. Line the flan tin with pastry and bake for about 10 minutes to set, but not cook, the pastry.
2. Fry the diced bacon until just crisp.
3. Add this to the well-beaten and seasoned eggs.
4. Pour the mixture into the flan case.
5. Set a further 25 minutes in a moderately hot oven.

Anchovy Rolls and Twists - 1960's

I don't personally like Anchovy but here is a lovely little recipe for sixties party food.

Pastry (ready rolled)
1 can of flat fillets of anchovy

1. Roll out pastry into an oblong third of an inch (just over 1 cm thick)
2. Cut into two pieces 3 inches wide.
3. Lay strips of anchovy fillet at intervals across one of the 3 inch pieces of pastry, cut between and roll pastry over in quarter inch wide strips and twist the two ends together with a strip of anchovy between.
4. Place on greased baking sheet and bake until golden brown in a hot oven.

Keith Floyd's Apple Pie - 1980's

Image via Wikipedia

To make Keith Floyd's Apple Pie:

8 oz (250g) shortcrust pastry
1lb (500g) cooking apples (peeled, cored and sliced)
3 oz Granulated Sugar
3 Cloves

1. Divide pastry in two and roll out one half large enough to cover an 8 inch (20cm) ovenproof plate.

2. Put the apples onto the pastry-lined dish and sprinke on most of the sugar.

3. Position the 3 cloves strategically.

4. Brush the pastry edges with alittle cold water.

5. Roll out the remaining pastry and lift carefully over the apples.

6. Press the edges well together and trime away the excess.  With your thumb and finger push up the edges and pinch the top.

7. Make a cross in the centre to allow the steam to escape.

8. Decorate with trimmings optional, brush top with water and sprinkle on remaining sugar.

Bake at 190 celsius (375 F) for 40 to 50 minutes until golden brown. 

Image via Wikipedia

Related articles

• Cookbook Focus: Floyd on Britain & Ireland (1988) (recipevintage.wordpress.com)