C A RRO T F I N G E RS
M E AT B A L L E Y E B A L L S
SPIDERWEB DOUGHNUTS
Serves 6 Takes 15 mins Cost per serve 37p
Makes 20 Takes 20 mins Cost per serve 20p
Makes 6 Takes 15 mins Cost per serve 92p
18 thin carrots ½ red pepper, seeded ½ green pepper, seeded 50g soft cheese 1 x 182g tub beetroot & quinoa houmous
1 x 336g pack mini meatballs 10 mini mozzarella pearls, halved 10 pitted black olives, halved 3 tbsp squeezy tomato ketchup, plus extra to decorate 3 tbsp sweet chilli sauce
6 ring doughnuts 200g icing sugar black, green and orange food colour gels chocolate & caramel writing icing pens
1 Peel the carrots and carve them into finger shapes, cutting out lines for knuckles and flattening off the tips. 2 Cut nails out of the peppers and use a little soft cheese to attach to each finger. Arrange on a platter and serve with the houmous. Each serving contains Energy
615kJ 147kcal 7%
Fat
Saturates
Sugars
Salt
9g 2g 11g 0.3g 12% 12% 12% 4%
of the reference intake. See page 134. Carbohydrate 15g Protein 4g Fibre 7g 1 of your 5 a day; source of vitamin C
T O N G U E RO L L S
Each eyeball contains
Makes 6 Takes 20 mins Cost per serve 75p
1 Heat the oil in a frying pan and fry the onion for 10 mins or until softened. Add the frankfurters and stir-fry for 5 mins until piping hot. Remove from the heat, add the ketchup and stir well. 2 Split the hot dog buns down the centre, divide the guacamole between them, then top with the onions and frankfurter ‘tongues’. 3 If you like, slice a black olive in half and place on top of the tongues to form the body of a spider. Cut the other half into 8 thin slices, then arrange around the body to form legs. Repeat with the remaining olives. Each serving contains Energy
Fat
Saturates
25g 9g 35% 43%
Energy
Fat
Saturates
Sugars
Salt
280kJ 67kcal 3%
5g 6%
2g 10%
2g 3%
0.3g 5%
of the reference intake. See page 134. Carbohydrate 3g Protein 4g Fibre 0g
1 tbsp vegetable oil 1 red onion, sliced 10 frankfurters, cut into long, thin strips 4 tbsp tomato ketchup 6 hot dog rolls 1 x 163g tub guacamole 6 pitted black olives (optional)
1817kJ 435kcal 22%
1 Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the meatballs on a nonstick baking tray. Bake in the oven for 10 mins. 2 Remove from the oven and put half a mozzarella pearl followed by an olive half on top of each meatball. Return to the oven for 5 mins, or until the cheese has just melted and the meatballs are cooked through. 3 Mix 3 tbsp ketchup with the chilli sauce to serve as a dip. Use the extra ketchup to pipe ‘veins’ on the cheese and to fill the middle of the olives to make pupils.
Sugars
Salt
7g 8%
2.1g 35%
of the reference intake. See page 134. Carbohydrate 38g Protein 15g Fibre 3g
MINI BRAIN FONDUE Makes 6 Takes 25 mins Cost per serve 43p 1 cauliflower squeezy tomato ketchup, to decorate 1 x 250g box Camembert
1 Preheat the oven to gas 6, 200°C, fan 180°C. Divide the cauliflower into small florets and trim the bases so they stand upright. Steam for 10-15 mins until tender, allow to cool slightly, then pipe brain patterns on top with ketchup. 2 Meanwhile, remove the cheese from its plastic wrapping, then return it to its box, leaving the lid off. Bake on a baking tray for 10 mins. 3 To serve, cut a cross on top of the cheese and peel back the rind to reveal the gooey inside. Dip the cauliflower into the Camembert. Each serving contains Energy
666kJ 159kcal 8%
Fat
Saturates
10g 6g 14% 30%
Sugars
Salt
5g 6%
0.8g 14%
of the reference intake. See page 134. Carbohydrate 7g Protein 12g Fibre 2g 1 of your 5 a day; high in vitamin C; high in protein; source of folate
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1 Lay the doughnuts flat on a clean tray. Sift the icing sugar and divide equally between 3 bowls. Add a little water to each, 1 tsp at a time, to make a thick but spreadable icing. Colour one with orange gel, one with green and the other with black. Spread the icing over the doughnuts so you have 2 of each colour. Leave in a cool place to set. 2 Pipe spiderwebs on top using the writing icing. Decorate with a strawberry lace spider, if you like (see tip, opposite). Each doughnut contains Energy
1556kJ 370kcal 19%
Fat
Saturates
Sugars
Salt
14g 6g 42g <1g 20% 32% 46% 5%
of the reference intake. See page 134. Carbohydrate 60g Protein 3g Fibre 2g
WITCHY SOIL POTS Makes 6 Takes 15 mins, plus chilling Cost per serve 77p 1 x 135g pack lime jelly 400ml sparkling water 6 strawberry laces 100g dark chocolate 3 x 150g pots chocolate custard 6 chocolate biscuits, such as Oreos, crushed
1 Dissolve the jelly in 100ml boiling water, then whisk in the sparkling water. 2 Snip the strawberry laces into 2cm pieces and arrange in the base of 6 small glasses. Divide the jelly between the glasses and chill in the fridge for 2 hrs to set. 3 Meanwhile, make the witches’ legs. Melt the chocolate in a heatproof bowl over a pan of simmering water. Spoon into a disposable piping bag and snip off the end. Pipe 6 pairs of boots and legs onto a tray lined with nonstick baking paper. Leave to set. 4 To serve, top each jelly with custard, scatter with biscuits and push 2 legs into each pot. Each serving contains Energy
1280kJ 305kcal 15%
Fat
Saturates
Sugars
Salt
11g 6g 33g 0.3g 16% 31% 37% 4%
of the reference intake. See page 134. Carbohydrate 45g Protein 6g Fibre 2g
