Halloween is this week and we want to inspire you to be creative! Make some Halloween themed treats to get into the mood.
The all-time favourite: Halloween Toffee Apples
8 red apples
400g Caster sugar
1 Tsp lemon juice
4 Tbsp golden syrup
Red or black food colouring
Red or black food glitter (optional)
You will need 8 sturdy clean twigs or lolly sticks.
Using twigs will help with a better Halloween theme, so firstly pull off any stalks off the sticks. Then put the twig firmly into the stalk of the apple.
Put a large piece of baking paper onto a wooden board.
Put the sugar into a large saucepan and add the lemon juice and 100ml of water. Bring this a simmer and cook until sugar has dissolved. Do not stir the mixture just swirl the pan to move the sugar around. Add the golden syrup and bubble the mixture. Do not let it boil over.
It needs to reach the hard crack stage which is 150 degrees on the thermometer. If you add a drop of cold water it should harden instantly, if it is still soft continue to boil. When ready add the food colour and swirl. Then add glitter and turn off the heat.
Finally, you are going to quickly but gently dip the apples into the toffee. Tip the pan all over the skin of the apple if needed. If you find that the sugar is going hard, gently reheat it again.
For the children: Halloween Pizzas
200g Strong white flour
200g Strong whole wheat flour
1 Tsp or 7g Sachet easy-blend dried yeast
250ml Warm water
1 Garlic clove (crushed)
1 Tbsp Olive oil
75g Grated mozzarella
10 Black olives
Handful Cherry tomatoes (halved)
Handful Basil leaves (to serve)
Grab a mixing bowl and mix together the flours, yeast and a pint of salt. Pour in the warm water and mix until the mixture turns into a soft dough. Take the dough out of the bowl and split into 4 pieces. Make sure your baking sheets are oiled then put the dough onto them once they are in a circular shape of 15cm across.
Then, mix the passata with the crushed garlic, oil and seasoning. Spread this over the dough making sure you leave a 2cm edge for the crusts. Then you must scatter over the cheese.
We are now going to make a spider out of the olives and tomatoes. Put one olive in the middle for the body and then use the other pieces to make the legs. Put the rest of the tomatoes wherever desired. Leave for 20 minutes to rise.
Heat oven to 240 degrees for fan or 220 degrees gas 9.
Finally, bake the pizza for 10-12 minutes. Make sure the edges are crisps. Add basil leaves to serve.
For the adults: Oozy Boozy Green Cocktail
25ml Crème de menthe
25ml White crème de cacao
25ml single cream
25g Melted chocolate (optional for the chocolate lovers)
Firstly, make your garnish. Break off a sprig of mint from the plant and put aside. Or if you are one of the chocolate lovers then take off the leaves at the bottom of the stem and then dip the stem into the chocolate and leave to set.
Next, get your good old cocktail shaker and fill with ice. Pour the liqueur and cream, then shake. Strain into a cocktail glass and add the garnish.