Better Homes and Gardens (Australia)
Halloween treats
Turn fruit, chocolate, pretzels and marshmallows into spookilicious treats for your Halloween bash.
SPOOKY BONES
Preparation time 30 mins Makes 60
40g long pretzel sticks
50g white mini marshmallows 125g white chocolate melts, melted
STEP 1 Line a large tray with baking paper. Break pretzel sticks into 3-4cm lengths. Push narrow end of a marshmallow onto ends of pretzels. STEP 2 Dip each pretzel bone into white chocolate until completely coated, draining excess. Put on lined tray and allow chocolate to set.
MONSTER MOUTHS
Preparation time 15 mins Makes 16
4 small green apples, quartered ½ cup smooth peanut butter 85g yoghurt-covered cranberries
STEP 1 Slice core off each apple quarter. Using a small sharp knife, cut a V-shaped wedge out of each apple on the skin side, leaving a 5mm border. Spread inside wedge with peanut butter, then fill with 4-5 cranberries for teeth.
BOOOO-NANAS
Preparation time 10 mins Makes 16
4 large bananas 16 paddle-pop sticks 2 cups vanilla yoghurt 32 dark chocolate chips
STEP 1 Line a large tray with baking paper. Peel bananas, cut in half lengthways, and cut again to halve crossways. Push a paddle-pop stick through centre of each banana from the base to halfway through.
STEP 2 Put yoghurt in a tall thin jug, then carefully dip each banana stick, allowing excess to drip off. Put on prepared tray, cut side down. Place 2 chocolate chips at top of bananas for eyes. Freeze for several hours.
ASPARAGUS AND WALNUT SALAD WITH DEEP-FRIED EGG
Preparation time 10 mins plus cooling Cooking time 40 mins Serves 4
1 cup pearl barley
1L chicken stock
1 red onion, cut into wedges
2 tsp caster sugar
Sea-salt flakes and freshly ground
white pepper, to season 125ml red wine vinegar
1 Tbsp extra virgin olive oil,
plus extra for deep-frying 4 bunches asparagus, trimmed,
cut into 5cm lengths
1 cup walnuts, toasted, chopped 4 yellow squash, finely sliced 2 radishes, finely sliced
2 sticks celery, finely sliced
1 bunch flat-leaf parsley leaves 1 head baby cos lettuce, shredded 125g goat’s cheese, crumbled 2 Tbsp pepitas, chopped 4 free-range eggs
STEP 1 Put barley and stock in a medium pan and bring to a simmer over medium heat. Cook for 30 minutes, until tender, drain and cool. Put onion and sugar in a glass bowl and season with salt. Put vinegar in a small saucepan over high heat, bring to the boil and pour over onions. Set aside until cooled. STEP 2 Put oil in a wok over high heat, add asparagus and cook for 2 minutes, tossing until just tender. Toss asparagus with walnuts, squash, radishes, celery, parsley, cos, cheese, pepitas, onion mixture and barley. Season. STEP 3 Pour extra oil into a wok to 3cm deep. Heat to 180°C on a cook’s thermometer or until a cube of bread turns golden in 30 seconds. Crack an egg into a small cup and gently pour into oil, cook for 1-2 minutes or until cooked with soft yolks. Repeat. Serve salad in 4 bowls topped with an egg.
SALAMI-WRAPPED ANTIPASTI
Preparation time 15 mins Cooking time 10 mins Serves 4-6
150g pork fillet, cut into 8 strips ½ tsp ground nutmeg Sea-salt flakes and freshly ground
black pepper, to season 2 chicken thigh fillets,
cut into 8 strips
2 sprigs rosemary, finely chopped 4 marinated whole artichoke
hearts, halved
Finely grated zest of 1 lemon 8 basil leaves
8 large king prawns, peeled 2 sprigs dill, chopped
16 thin slices Sopressa salami,
halved lengthways
¼ cup extra virgin olive oil Lemon wedges, baby rocket
leaves and antipasti, to serve
STEP 1 Toss pork in nutmeg in a small bowl and season. Toss chicken in rosemary in a bowl and season generously. Toss artichokes with zest in a bowl, then wrap each in a basil leaf. Using a sharp knife, gently score underside of each prawn, put in a bowl and toss with dill, then season. STEP 2 Preheat a ribbed grill plate over medium-high heat. Wrap pork, chicken, artichokes and prawns in a slice of salami, and secure each with a toothpick. Drizzle with oil and cook pork, chicken and prawns for 5-6 minutes, until just firm to touch. Add artichokes to grill halfway through cooking. Serve with lemon wedges, baby rocket leaves and antipasti.
SPINACH, TARRAGON AND FETA BREAKFAST SOUFFLÉ Preparation time 10 mins Cooking time 45 mins Serves 6
1 brown onion, finely diced 2 cloves garlic, minced
1 bunch sage leaves, finely sliced 2 Tbsp unsalted butter,
plus extra to grease
1½ Tbsp plain flour
250ml milk
1 tsp celery salt
6 free-range eggs, separated 200g feta, crumbled
4 cups baby spinach leaves 2 bunches tarragon leaves
½ tsp cream of tartar Grilled toast and baked
tomatoes, to serve
STEP 1 Preheat oven to 190°C fanforced (210°C conventional) and grease a 1.75L pie dish with butter. Put onion, garlic, sage and butter in
a large frying pan over medium heat, cook for 5 minutes, until softened. Add flour and cook for a further 1 minute, pour in milk and whisk until smooth. Simmer for a further 2 minutes, or until thickened. Add celery salt and stir, remove from heat and cool slightly. STEP 2 Mix in yolks, feta, spinach and tarragon. In a large bowl combine egg whites and cream of tartar and whisk until soft peaks form. Gently fold egg whites into cooled spinach mixture until well combined. Spoon into prepared dish. Bake for 30-35 minutes, until golden and puffed. Serve immediately with grilled toast and baked tomatoes.
REUBEN TOASTIES
Preparation time 10 mins Cooking time 30 mins Serves 4
2 Tbsp extra virgin olive oil 4 brown onions, finely sliced Sea-salt flakes and freshly ground
white pepper, to season
1 Tbsp balsamic vinegar
2 tsp brown sugar
½ bunch thyme, finely chopped 8 slices wholemeal sourdough 2 Tbsp unsalted butter, melted 1 Tbsp Dijon mustard
1 Tbsp aioli
8 slices gruyere
200g sliced corned beef
1 cup sauerkraut
Green leaf salad, to serve
STEP 1 Put oil and onions in a large frying pan over medium heat. Cook for 20 minutes, stirring occasionally, until softened and golden. Season. Add vinegar, sugar and thyme, simmer for 5 minutes or until thickened. Set aside. STEP 2 Brush one side of bread with melted butter, arrange butter side down on a board. Spread half the bread slices with mustard and half with aioli. Arrange a cheese slice on each piece. STEP 3 Put corned beef and sauerkraut on mustard slices. Spread onion jam on the others and sandwich together. Cook in a hot sandwich press for 4 minutes, until deep golden and cheese is melted. Serve with salad.
CHICKEN SALTIMBOCCA ROULADE Preparation time 20 mins Cooking time 20 mins Serves 4
4 small chicken breast fillets Sea-salt flakes and freshly ground
black pepper, to season
4 slices maasdam cheese 12 semi-dried tomatoes
12 sage leaves
4 large slices premium
off-the-bone ham
125g unsalted butter, chopped 150g mixed olives, pitted, halved 2 tsp capers, chopped
Juice of 2 lemons
1 baby cos lettuce, cut into wedges Ranch dressing and chopped
toasted almonds, to serve
STEP 1 Using a sharp knife, slice chicken fillets down length of the thin edge, season generously. Put chicken pieces between 2 sheets of plastic wrap and pound with a mallet to 5mm thick. Arrange 2 slices, overlapping slightly, to create a square on a sheet of nonstick baking paper. Top with a slice of cheese, 3 tomatoes and sage leaves, then roll up tightly. Repeat to make 4. STEP 2 Put chicken on short end of ham slice, roll up tightly and secure with kitchen string. Put butter in a large non-stick frying pan over medium heat. Cook chicken rolls for 10-12 minutes, basting and turning regularly. Add olives and capers, cook for a further 5 minutes. Pour in juice and cook for a further 1 minute.
STEP 3 Remove chicken from pan and rest for a few minutes before carving. Serve with olives, pan juices and cos wedges, drizzled with dressing and scattered with almonds.
FINE SALAD
Preparation time 15 mins Cooking time nil Serves 4
1 large carrot, peeled
2 medium zucchini
¼ head red cabbage
½ bunch radish, trimmed
2 small Lebanese cucumbers
1 bunch basil, leaves torn,
plus extra to garnish
400g can chickpeas, rinsed, drained ½ cup walnuts, toasted
1 Tbsp smoked paprika
½ tsp ground cumin
6 cloves garlic
½ preserved lemon, rind
only, finely chopped
2 Tbsp cider vinegar
½ cup extra virgin olive oil Sea-salt flakes and freshly ground
black pepper, to season
STEP 1 Using a food processor attachment on a stand mixer, slice carrot and zucchini through julienne blade into a large bowl (or cut into matchsticks). Switch to fine blade and, using the larger side, slice cabbage, and slice radish with finer side (or thinly slice both).
STEP 2 Use dicing blade for cucumber (or cut into 1cm dice). Toss through basil and chickpeas and set aside.
STEP 3 Combine walnuts, paprika, cumin, garlic, lemon and vinegar in a mini processor and process until smooth. Add oil in a steady stream until thickened. Season well.
STEP 4 Dollop salad with dressing or add a little water to dressing and toss through. Garnish with extra basil leaves.
BACON AND VANILLA FLAN
Preparation time 15 mins plus overnight chilling Cooking time 45 mins Serves 12
250g rindless streaky
bacon, finely diced 850ml thickened cream 250ml cup milk
2 tsp vanilla paste Cooking oil spray, to grease 1½ cups caster sugar,
plus extra ¾ cup 6 free-range eggs and 6 yolks Whipped cream and
strawberries, to serve
STEP 1 Preheat oven to 160°C fanforced (180°C conventional). Put bacon in a large non-stick frying pan over medium heat. Cook for 5 minutes, stirring, until very well browned. Pour in cream, milk and vanilla and simmer gently for 10 minutes.
STEP 2 Meanwhile, grease a 22cm pie dish. Put sugar in a medium pan over medium-high heat for 5 minutes or until a deep-brown caramel forms. Pour into dish and set aside to completely cool.
STEP 3 Whisk eggs, yolks and extra sugar in a bowl until well combined. Strain cream mixture off bacon, add to egg mixture and whisk until well combined. Pour over caramel in dish. Put dish in a deep oven tray and pour in hot water to come halfway up the side. Bake for 25-30 minutes or until custard is just set and still wobbles in centre. Remove, cool and refrigerate overnight.
STEP 4 Gently run a knife around flan. Place dish base in hot water for a few seconds, put a large serving plate on top and turn over to invert flan. Serve with whipped cream and strawberries.
MERINGUE NESTS WITH BERRIES Preparation time 10 mins Cooking time 5 mins Serves 12
3 egg whites
½ tsp cream of tartar 200g caster sugar
1 tsp vanilla essence
¼ cup lemon curd
1 punnet raspberries
1 Tbsp pistachios, finely chopped
STEP 1 Combine egg whites and cream of tartar in bowl of a stand mixer and beat with whisk attachment on high speed for 1 minute, until foamy. Add sugar 2 tablespoon at a time, while beating, until stiff peaks form, mixture is glossy and sugar dissolved. Stir in vanilla. STEP 2 Line 3 microwave-proof plates with baking paper. Put meringue in a piping bag fitted with a ½cm nozzle and pipe into nests about 3cm wide around edge of prepared plates. Cook on 80% power for 40-60 seconds, or until meringue has set (it won’t be crisp). Remove from microwave and sit for 5 minutes, then transfer to a serving plate using a small palette knife.
STEP 3 Fill nests with lemon curd and raspberries, then scatter with pistachios.
VANILLA CRÈME BRÛLÉE SPOONS Preparation time 5 mins plus chilling Cooking time 5 mins Makes 24
375ml thickened cream
¼ cup caster sugar, plus extra ¼ cup 4 free-range egg yolks
2 tsp vanilla bean paste
STEP 1 Put cream in a small pan and bring to a simmer over medium heat. Remove from heat, add sugar and whisk until dissolved. Put yolks and vanilla in a large bowl and whisk until well combined. Pour cream mixture into yolks in a steady stream, whisking constantly. STEP 2 Arrange 24 flat-bottomed Chinese spoons on 3 microwave-proof plates. Pour custard into each spoon. Pour hot water onto plates until ½cm deep. Microwave one plate at a time on medium power for 60-90 seconds until just set. Refrigerate until firm. STEP 3 Scatter custard with extra sugar and use a kitchen blowtorch until a dark caramel forms.