Anchor iScream meringue monster cake
Makes: 1 MonsterYou will need:
5 meringue nests
Anchor iScream
Handful fresh Blueberries
1 kiwi fruit, peeled and sliced
Green & red liquorice for arms & lips
Liquorice sweets for eyes & teeth
Strawberry sauce, optional
Method:
Place the first meringue nest on a board.
Squirt generously with a large swirl of Anchor iScream and place on top of this a few blueberries and 2 slices of kiwi fruit.
Sandwich with a further meringue nest and continue until you get to the last layer.
Push in the liquorice arms half way up the stack.
Before placing the top layer, make the face by carefully pushing liquorice sweets onto cocktail sticks and push into meringue.
Make the mouth by cutting a liquorice stick in half to make the lips & mouth and insert teeth shaped liquorice inside the lips and attach to the meringue with a cocktail stick.
Place on top to complete the monster, serve with a squirt of strawberry sauce or extra Anchor iScream.
Spooky spuds with scary toppings
Take four large baking potatoesScary topping 1
Tahini and chive topping
Juice of 1/2 lemon
3 tablespoons tahini
1/2 tsp yeast extract, dissolved in a little water
3 tablespoons water
15g/ 1/2 oz chives, chopped
salt and pepper
Scary topping 2
Low fat fromage frais with herbs
200g/ 7oz low-fat fromage frais
a handful of fresh herbs, e.g. basil and parsley, chopped
salt and pepper
Scary topping 3
Tomato salsa
225g/ 8oz ripe tomatoes, skinned and chopped
1/4 red onion, finely chopped
15g/ 1/2 oz fresh coriander, finely chopped
salt and pepper
Scary topping 4
Apple and hazelnut coleslaw
1 dessert apple, peeled and grated
50g/ 2oz cabbage, finely shredded
1 shallot, chopped
15g/ 1/2 oz chopped roast hazelnuts
30ml/2tbsp ready made vegan mayonnaise
1 teaspoon hazelnut oil
Cook the baking potatoes in a preheated oven at 200ºC/ 400ºF/ Gas mark 6 for about 1 - 1 1/2 hours until tender. Alternatively, cook in microwave oven.
Mix all the ingredients of your chosen topping together thoroughly (use a blender or food processor for the tahini and chive topping). Serve with jacket potatoes.
Sausages with spooky dips
Serves 4Cooking time: Approximately 10-12 mins
You'll need:
Sausages
Dip 1: Witches Cauldron
Hoi sin sauce
Spring onions
Dip 2: Ghostly dip
Soft garlic and herb cream cheese
Semi skimmed milk
Mozzarella cheese
Dip 3: Devils dip
Onion
Chopped tomatoes
Fresh coriander
Chilli sauce
How to make:
Step 1: Grill 450g(1lb) sausages under a pre-heated grill for 10-12 minutes, turning occasionally.
Step 2: Meanwhile make three dips. Mix together 60ml (4tbsp) Hoi sin sauce and 2 spring onions, chopped.
For the next dip mix together 50g (2oz) soft garlic and herb cream cheese, 30ml (2tbsp) semi-skimmed milk and 15ml (1tbsp) mozzarella cheese, grated and stir gently over a low heat until the cheese has melted. Do not allow the dip to boil.
Finally mix together 1 small onion, chopped, 1 small can chopped tomatoes, 15ml (1tbsp) fresh coriander, chopped and 15ml(1tbsp) chilli sauce
Serve the dips with the grilled sausages, a large mixed salad and toasted pitta breads.
N.B. The cheese dip is best served and kept warm, if the dip becomes too thick add some extra milk.
Recipe supplied by meatmatters.com
Hocus Pocus Patatas Bravas
Serves 4 as a side dish1 tablespoon groundnut oil
675g /11/2 lb cooked cubed potatoes
1 onion, finely chopped
1 teaspoon chilli powder
2-3 tablespoons tomato puree
1 tablespoon chopped parsley, to garnish
Heat the oil in a non stick frying pan. Gently fry the potatoes, onion and chilli powder together for about 10 minutes until the vegetables are golden. Stir in the tomato purée.
Serve the potatoes as a side dish, garnished with chopped parsley.Spicy Toffee Apple Ice Scream
300ml / 1/2 pint full cream milk300ml / 10 fl oz double cream
1 vanilla pod, split lengthways
6 medium free range egg yolks
175g /6oz caster sugar
450g /1 lb dessert apples, peeled cored and chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon or mixed spice (optional)
75g /3 oz vegetarian toffees, cut into pieces
Put the milk, cream and vanilla pod in a saucepan and bring to the boil. Remove from the heat and leave the flavours to infuse for 15 minutes. Strain and discard the vanilla pod and seeds.
Whisk the egg yolks and sugar together in a bowl until pale and fluffy. Then whisk in the vanilla cream and pour the mixture into a clean saucepan. Cook over a very low heat, stirring all the time, until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and allow to cool.
Place the prepared apples in a saucepan with the lemon juice and cook over a low heat until soft. Mash and leave to cool. Stir in the spices if using.
Stir the toffee pieces and apples into the custard and pour into a shallow polythene container. Freeze for 30 minutes, then beat with a fork. Repeat this process then freeze until hard (alternatively use an ice cream making machine, following the manufacturer's instructions).
Take out of the freezer for 30 minutes before serving. Scoop into sundae dishes and decorate with mint leaves and lemon zest curls.
Devilish Red Cabbage
Serves 4 as a side dish1 tablespoon sunflower oil
1 onion, chopped
450g /1 lb red cabbage, shredded
225g /8oz cooking apples, peeled, cored and diced
2.5-cm /1-in piece fresh root ginger, peeled and grated
pinch of ground cinnamon or allspice
150ml / 1/4 pint vegetable stock
salt and freshly ground black pepper
Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes. Add the ginger and cinnamon or allspice and the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender.
Season to taste and serve.
