Transcription
HCTAIVMITRYETPAFLCforAKKIDSFI LLED W I T H FUN RECI P ES & T HI NGS TO D OCOLOURM E IN !
1.Turn the oven on to 180 C/350 F/Gas 42.Grease a 1-litre loaf tin with olive oil3.Dust with flour, then tap to get rid of any excess4.Peel 3 super-ripe bananas, put them in a bowl and mash up5.Stir in 2 tablespoons of unsweetened apple juice6.In a mixing bowl, beat 125g of soft unsalted butteruntil creamy7.One at a time, crack and beat in 2 large free-range eggs8.Fold in 250g of self-raising flour and ½ a teaspoonof ground cinnamon9.Now gently mix in 2 tablespoons of runny honey and thebanana mixture(ASK AN ADULT TO HELP WITH THESE BITS)10. Spoon into your loaf tin and bake for 40 minutes, or untilgolden and cooked through11. Leave to cool for 10 minutes, then turn onto a wire rackto cool completely12. Slice and serve!
B ATB oo - n a n a ghoPLESMONC KERS&GREEN MON S T ER D I PT ER SAPBuddy’s been busy conjuring up ideas for somespooktacular snacks that parents and kids willlove making this Halloween. Everything fromfrightening fruit ghosts to creepy-crawly pizzas,these brilliant recipes are loads of fun and agreat way to get fruit and veg on your table ofterrors.st sCR ASPIDER PIZZASWHAT ELSE WOULD YOU ADD TO THIS SPOOKY TABLE?
APPLE MONSTERSSPIDER PIZZASBOO-NANA GHOSTSMakes 12Makes 12Makes 66 strawberries3 wholemeal tortilla wraps3 bananas3 apples6 tablespoons passata12 chocolate chips2 tablespoons peanut butter50g Cheddar cheese6 wooden skewers1 tablespoon sunflower seeds18 black pitted olives24 edible fondant icing eyes1.2.Hull and finely slice the strawberries. QuarterPreheat the oven to 180 C/350 F/gas 4. UsePeel the bananas and cut in half. Push a woodenand core the apples. Cut into the skin of thea cookie cutter to cut 12 small rounds from theskewer into the flat end so they can be proppedapple to make a mouth (get an adult to helpwholemeal tortillas and lay them on a bakingup in a glass. Squash two chocolate chips onto theyou with this bit).tray.banana near the top so they look like eyes.Use a skewer to spread the peanut butter into the1.2.incision, then add a slice of strawberry to makea ghoulish tongue.3.over the Cheddar.3.To make the spiders’ bodies, cut 12 of theFor some scary-looking teeth, push sunflowerolives in half lengthways and place two halvesseeds into the peanut butter around theon top of the pizzas side-by-side.strawberry.4.Spread the passata over each round and grate4.Attach the edible eyes on top and gobble up!arrange four slices on each side so they looklike legs.of white icing and smaller balls of black icing. Pushcreate spooky eyes.To make the spiders’ legs, cut the remainingolives in half lengthways then finely slice andTIP: If you can’t find edible eyes, simply roll ballsthe smaller black icing balls into the white balls toNGET WHEUOYODW H ATUMPKIN?PAHSAYO U S M5.Bake for 2 to 3 minutes, until the cheese ismelted and bubbling.SQ U A S H !
MORE IDEASFOR YOURSPOOKY SPREADBAT CRACKERSGREEN POPCORNFor creepy crackers, preheat the oven toFor ghastly green popcorn, pop 100g popcorn180 C/350 F/gas 4. Use a bat cookie cutterkernelsto cut bat shapes from 4 wholemeal tortillas.1 tablespoon of oil, according to the packetTransfer to a baking tray and bake for 5 to 7instructions. Sprinkle over 1 teaspoon each ofminutes, or until golden and crisp, ready to dipsalt and natural green food colouring, then popinto the two terrifying dips below.the lid on and shake vigorously until the colourinalargeliddedsaucepanwithis distributed evenly.BLOOD RED & MONSTER GREEN DIPSLYCHEE AND BLUEBERRY EYEBALLSFor the spooky red dip, drain a jar of roastedFor spooky eyeballs, drain a tin of lychees inred peppers and tip into a food processor. Blitzjuice and pop a blueberry inside each lychee.until smooth then pour into a bowl.Set them in red jelly for a scary dessert, orFor the monster green dip, add 400g frozen peasto a food processor with 3 sprigs of fresh mintand 1 tablespoon of olive oil. Add a squeezeof lemon juice and blitz until smooth. Pour intoa bowl ready for dipping.freeze them in ice cube trays to add to yourHalloween drinks.
HOW TO GROW YOUR OWNYOGHURT POT CRESS HEADYou’ll needHOW TO MAKE IT1 washed-out yoghurt pot1.a piece of card that is just big enough to wrapdecorating supplies, such as felt-tip pens, acrylicaround the pot, then use double-sided tape orpaint and carddouble-sided tape or glueglue to stick it down.2.3.pot to three-quarters full.the joy of growing your own food at home. The4.days.Evenly sprinkle the cress seeds on top of thecotton wool, pressing them down gently.a reused yoghurt pot and a sunny windowsill willdo the trick – and you’ll see results in a matter ofWet a handful of cotton wool balls and squeezeout any excess water, then use them to fill theSowing cress is a great way of introducing kids togood news is that you don’t even need a garden –Let’s get decorating! Paint or draw a funny faceon the pot using felt-tip pens or paint.cotton wool ballscress seedsRemove the label from the yoghurt pot. Cut out5.Put the filled pot in a dry and sunny spot (likea kitchen windowsill) for seven days and watchLearn how to grow your own yoghurt pot cressyour cress grow! Spritz with water if the cottonhead with our easy step-by-step guide and handywool looks like it’s drying out.video, so you can enjoy delicious veg in just sevendays. When you’re ready to harvest, simply snipinto an egg mayonnaise sandwich, toss into a leafysalad, or scatter over a homemade soup – cress issuper versatile and delicious.It’s really easy, so give it a go!6.To harvest, simply snip your home-grown cressinto an egg mayonnaise sandwich, toss into aleafy salad, or scatter over a soup – delicious!
PORRID GELOTS OF WAYSServes 4Basic Porridge (BASE RECIPE)IngredientsMethod160g rolled oats1.pan over a medium heat.600ml milk, soya milkor waterPlace the oats and the milk or water in a large2.Add a tiny pinch of salt and stir witha wooden spoon.sea salt3.Bring to a steady simmer for 5 to 6 minutes,stirring as often as you can to give youA DU LTSU PE RV IS IO NN EE DE Da smooth creamy porridge – if you like yourporridge runnier, simply add a splash moremilk or water until you’ve got the consistencyyou like.
BLACKBERRY & APPLE PORRIDGEapple, maple syrup and pecan porridgeIngredientsMethodIngredientsMethod1 apple1.1 apple1.to coarsely grate it onto a chopping board2 to 3 tablespoons(core and all).runny honey, to taste2.100g blackberriesPull off the apple stalk, then use a box graterStir the grated apple and most of the honeythrough the porridge for the last few minutesto coarsely grate it onto a chopping board30g pecans2 to 3 tablespoonsmaple syrup, to taste(core and all).2.medium heat (there’s no need for oil) for3 to 4 minutes, or until lightly golden, stirringSquash in most of the blackberries, then serveoccasionally.with the remaining scattered on top and theremaining honey drizzled over.Snap the pecans up into little pieces, thenadd them to a small non-stick frying pan overof cooking.3.Pull off the apple stalk, then use a box grater3.Stir the grated apple and most of the maplesyrup through the porridge for the last fewBanana, almond & cinnamon porridgeIngredientsMethod2 ripe bananas1.board (I like to cut mine at an angle).30g flaked almonds1 2 teaspoon ground2.Add the almonds to a small non-stick fryingpan over a medium heat (there’s no need forcinnamonoil) for 3 to 4 minutes, or until lightly golden,stirring occasionally.2 tablespoons poppy seeds2 to 3 tablespoonsPeel, then slice the bananas on a chopping3.Stir the cinnamon, poppy seeds and mostmaple syrup or runnyof the maple syrup or honey through thehoney, to tasteporridge.4.Serve with the bananas and toasted almondson top and the remaining syrup or honeydrizzled over.minutes of cooking.4.Serve with the toasted pecans on top and theremaining maple syrup drizzled over.
THIS ISYO U RRRIDGEOPFOBOWLWHAT KIND OF TOPPINGS ARE YOU PUTTING ON IT?
Oct 10, 2021 · Halloween drinks. HOW TO GrOw yOUR OWN YOGHURT POT CRESS HEAD Sowing cress is a great way of introducing kids to the joy of growing your own food at home. The good news is that you don’t even need a garden – a reused yoghurt pot and a sunny windowsill will . to taste 100g blackberri
