PascalScheffers

That could well be, the last time I did it was 15-18 years ago, when I wasn't yet paying attention to silly details like what you put in food :) But that does sound like a good/better idea, I can imagine half a dozen ways to kill a yeast dough, with biscuit there is a lot less chance of that happening. Maybe you should give the younger ones the biscuit recipe and the older ones the yeast one. Just for fun, of course. And then make it a contest: who makes the better bread As for the sealed hamburgers, et.al., I have even seen varieties that you don't even have to keep in the fridge. Most supermarkets do that anyway, to make them seem 'fresh'. Just check the packaging, that will usually say 'store at 20C' or something. - Pascal

If they want to eat sandwitches why don't you let them make break on a stick. I remember having tons of fun with that. You only have to bring some flour, salt, dry yeast and find some water somewhere. Oh, and possibly something to mix it in, although any flat, clean surface should work. Of course, this will only work if it's warm outside, otherwise the dough won't rise properly. Just take some dough, turn it into a string and wind that 'round a stick (not dry sticks!) and hold it over the fire. You can turn this into desert by adding some sugar to the dough and possibly some chocalate chips.

:laugh: Nah, it would not be hot enough. It might be a good alternative for au-bain marie chocolate melting tho...

I think it is sort of German-ish. I think my wife's grandma started it, she is German so I guess so. I have no idea where she got it from. Pasta in a pouch sounds good too. Does he close them, or does one side remain open to make a nice crust?

Okay, Jason forced me to make a first posting, so here it goes: Ham-Pasta ovendish (4 persons): 500 gramms Pasta (fusilli, penne, etc.) 150 gramms Ham (not too expensive please) 125 gramms Creme Fraiche 1 egg salt, pepper some parmesan cheese Lots of ketchup. Trust me. Lots of it. What you do: * cook the pasta (not too al dente, but not too soft either) with some salt or bouillon * chop the ham in small pieces * mix the ham and pasta in an ovendish (a low one, aprox. 4~5 cm high) * mix the creme fraiche, egg and add pepper and salt. * spread the mix over the pasta * sprinkle with parmesan cheese (not too much) * stick it in the oven for 30-40 minutes at 200C Serve with plenty of ketchup (I do anyway) and some letuce. Very cheap. Very simple to make and totally jummy. Tons of variations are possible by adding one or two ingredients to the cremefraiche/egg mix. We usually add some french herb mix and/or paprika powder. So what do you suggest adding to this recipe for me to try tonight? - Pascal