Makes 6 GF Takes 50 mins, plus freezing Cost per serve 40p
Halve 3 peeled bananas crossways. Insert a cake pop stick into the cut base of each banana. Put on a tray lined with nonstick baking paper and freeze for 1 hour. Meanwhile, prepare the eyeballs. Empty a 100g bag mini marshmallows into a bowl, and cut 6 in half crossways. Melt 250g chopped dark chocolate with 21/2 tbsp sunflower oil in a bowl set over a pan of simmering water. Dip each banana in the melted chocolate. Return to the tray and press in the halved marshmallows to make eyes. Freeze for 30 minutes, until set. Microwave the remaining marshmallows on high for 20-30 seconds, until just melted. Allow to cool so strands form, then wrap around each banana with a fork. Using chocolate writing icing, dot an eye onto the marshmallow halves.
truffles to make wings. Press 2 white chocolate chips into each truffle, then dot with chocolate writing icing for the eyes. Press a halved raisin onto each truffle as a nose, then 2 white chocolate flakes for teeth. Chill until ready to serve. Each bat bite contains Energy
1102kJ 265kcal 13%
Fat
Saturates
Sugars
Salt
19g 12g 17g 0·1g 27% 60% 19% 2%
of the reference intake. See page 106. Carbohydrate 22g Protein 2g Fibre 1g
M O O N R I S E M O C K TA I L Makes 1 Takes 5 mins Cost per serve 54p
Mix 150ml orange juice with a few drops green liquid food colouring. Pour into a highball glass filled with ice. Pour 2 tbsp grenadine down the side of the glass so it sinks to the base. Unroll a liquorice wheel, trim and cut the end into a point so it resembles a snake’s head. Use to decorate the glass, along with jelly snakes and multi-coloured liquorice laces.
1470kJ 350kcal 18%
Fat
Saturates
Sugars
Salt
16g 8g 46g <0·1g 23% 38% 51% 0%
of the reference intake. See page 106. Carbohydrate 51g Protein 3g Fibre <1g
46
Each mocktail contains Energy
Fat
Saturates
901kJ 212kcal 11%
1g 1%
0g 0%
Makes 12 Takes 40 mins Cost per serve 34p
Preheat the oven to gas 6, 200°C, fan 180°C. Unroll a 375g pack ready rolled shortcrust pastry and use a rolling pin to shape into a longer rectangle (about 25cm x 48cm). Halve lengthways, then cut each length into 6 rectangles. Roll the pieces of pastry around 12 chipolatas, pressing together at one end to create a fingertip shape. Use a sharp knife to mark lines in each finger. Brush each ‘finger’ with egg wash and press a halved black olive ‘fingernail’ onto the tip. Lay on a tray lined with nonstick paper. Sprinkle over grated Parmesan and bake for 15-20 minutes, until golden. Brush the base of the fingers with tomato ketchup ‘blood’ to serve. Each sausage finger contains Energy
1088kJ 261kcal 13%
Fat
Saturates
20g 7g 28% 37%
Sugars
Salt
1g 1%
0·6g 11%
of the reference intake. See page 106. Carbohydrate 15g Protein 7g Fibre 2g
Each banana mummy contains Energy
F I E N D I S H SAU SAG E F I N G E R S
Sugars
Salt
43g 0·2g 48% 3%
of the reference intake. See page 106. Carbohydrate 51g Protein 3g Fibre 1g
S C A RY ST U F F E D P E P P E R S Makes 6 V GF Takes 1 hr Cost per serve £1·11
B AT B I T E S
PUMPKIN CUPCAKES
Makes 12 V Takes 40 mins, plus freezing Cost per serve 31p
Makes 12 V Takes 1 hr Cost per serve 29p
Gently heat 175ml double cream and 25g unsalted butter in a small pan. Remove from the heat just before boiling and add 225g chopped dark chocolate, stirring until melted. Pour into a small container and freeze for 1 hour, until solid. Remove from the freezer and leave to stand for 5-10 minutes. Using a tablespoon or melon baller, scoop out 12 balls onto a tray. Return to the freezer for 30 minutes, then remove and smooth the balls with a palette knife if necessary. Spoon 2 tbsp cocoa powder, 2 tbsp chocolate vermicelli and 3 tbsp desiccated coconut onto separate plates. Gently turn the truffles in the different coatings, covering 4 in the cocoa powder, 4 in the vermicelli and 4 in the coconut. One by one, split 6 Oreo chocolate cookies in half with a knife, so you have 12 rounds. Break each biscuit in half and gently push into the
Arrange 12 double chocolate mini muffins on a tray. For the icing, beat 100g unsalted butter with an electric hand whisk. Spoon in 200g icing sugar, mixing until combined. Add 10g orange gel food colour, mixing well. Spoon into a piping bag fitted with a medium round nozzle. From the outside of each cake, pipe a small pearl of icing and drag towards the centre. Repeat in a circle until no sponge is visible. Cut half a chocolate flake into 12 small pieces, and put one in the centre of each pumpkin. Top with sour apple laces. Crush 100g bourbon creams. Scatter over a tray and lay the pumpkins in the ‘earth’.
Preheat the oven to gas 6, 200°C, fan 180°C. Cut the tops off 3 orange peppers and 3 green peppers, leaving the stalks on. Scoop out the seeds. With a sharp knife, carve 3 triangles into the orange peppers for the eyes and nose, and squares for teeth. Carve Frankensteinstyle faces in the green peppers. Put 2 x 250g packs golden vegetable rice in a large bowl with 250g chopped vegetarian mozzarella, and a 31g pack each of parsley and basil, both chopped. Mix together, then spoon into the peppers. Replace the tops and brush with oil. Arrange on a greased tray and bake for 25-30 minutes, until tender. Remove from the oven and insert 2 cocktail sticks into the sides of each green pepper. Hang a sliced black olive off the end of each stick for ‘nuts and bolts’ detail. Serve warm.
Each cupcake contains
Each stuffed pepper contains
Energy
1088kJ 261kcal 13%
Fat
Saturates
Sugars
10g 6g 26g 0·2g 14% 28% 29% 4%
of the reference intake. See page 106. Carbohydrate 42g Protein 3g Fibre 1g
For more Halloween recipes, visit tes.co/halloweenrecipes
Salt
Energy
1191kJ 283kcal 14%
Fat
Saturates
11g 7g 15% 33%
Sugars
Salt
6g 7%
0·7g 11%
of the reference intake. See page 106. Carbohydrate 33g Protein 13g Fibre 4g
RECIPES AND FOOD STYLING ANGELA ROMEO MAKES AND STYLING EMMA MORTON-TURNER PHOTOGRAPHY TERRY BENSON PROP STYLING REBECCA NEWPORT
BANANA MUMMIES