Tesco Magazine - October 2018

Page 46

EASY PARTY FOOD

B AT D O U G H N U T S FRANKEN-FEET

Carefully break 6 milk chocolate oaties in half. Break 4 milk chocolate pretzels into 2cm pieces. Lay 6 mini chocolate doughnuts on a board and gently push in the pretzels to make ears. Use chocolate writing icing to stick the oatie halves to the sides for wings, then stick edible eyes to the icing below the ears. Best eaten soon after assembling. Each bat doughnut contains Energy

744kJ 178kcal 9%

Fat

Saturates

Sugars

Salt

8g 4g 12g 0.2g 12% 21% 13% 3%

of the reference intake. See page 8. Carbohydrate 23g Protein 3g Fibre 1g

Makes 6 Takes 10 mins Cost per serve 29p

Mix 115g vanilla frosting with a little extra strong green food colour gel to get a monster-green colour. Spread thickly over the tops of 6 madeleines. Use a fork or skewer to add detail to the feet. Arrange 5 raisins on each to resemble toes. Make up to a day ahead and store in a cake tin until ready to serve. Each Franken-foot contains Energy

926kJ 221kcal 11%

Fat

Saturates

Sugars

Salt

11g 3g 23g 0.3g 15% 14% 26% 5%

of the reference intake. See page 8. Carbohydrate 30g Protein 1g Fibre 1g

M O N S T E R B RE A D S T I C KS

PEAR GHOSTS

Makes 12 Takes 10 mins Cost per serve 24p

Makes 4 Takes 10 mins plus chilling Cost per serve 35p

Spread a thin layer (5g per stick) of vanilla or chocolate frosting over 12 Italian breadsticks, so that half of each stick is covered in icing. Place on a board lined with nonstick baking paper then gently sprinkle red hundreds and thousands, milk chocolate vermicelli or coloured strands over the icing on each stick, turning the stick as you sprinkle to coat it completely. Stick on edible eyes using a small blob of frosting. Make up to a day ahead.

Melt a 100g pack white chocolate chips to pack instructions. Meanwhile, remove the stalks from 2 small ripe Conference pears, cut each pear in half and scoop out the cores. Push wooden lolly sticks into the bases of the pear halves. Use a teaspoon to spoon melted chocolate over each pear half to cover the skin. Tap the lolly stick gently against the bowl edge to smooth the chocolate and remove the excess. Carefully transfer to a board lined with baking paper. Use dark chocolate chips to make eyes and a mouth, then chill èÂã«» Á D ¸ èÔ ãÉ ÷ ¨

Each breadstick contains Energy

Fat

Saturates

377kJ 74kcal 4%

2g 2%

1g 3%

Sugars

Salt

12g 0.1g 13% 2%

of the reference intake. See page 8. Carbohydrate 18g Protein 1g Fibre 0g

Each ghost contains Energy

679kJ 162kcal 8%

Fat

Saturates

Sugars

Salt

7g 4g 23g 0.1g 10% 21% 26% 2%

of the reference intake. See page 8. Carbohydrate 23g Protein 1g Fibre 2g

TOP TIP These recipes should be eaten for a special occasion or treat, as part of a healthy diet.

46

RECIPES KATHRYN HAWKINS PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING MORAG FARQUHAR

Makes 6 Takes 10 mins Cost per serve 20p


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Tesco Magazine - October 2018 by Tesco magazine - Issuu