Thursday, 10 October 2013

Halloween Recipes & Ideas

I thought I'd share some fun food and decoration ideas from Halloween parties I have held in the past. All of these were cheap & easy to do, and quite effective. The kids all had a great time!

Boil up some hard boiled eggs. Crack the shells, but do not remove. Place a a bowl with water & red food colouring overnight in the fridge. This is what they will look like when you finally remove the shell!
Bats cut out of black paper. Very effective! Bend the wings slightly, where they join the body, to create shadows on the wall/

This is just orange tissue paper and black paper for the eyes & mouth, tacked to the window.

Cadburys white choc finger biscuits, scratch knuckles halfway down & paint the tips with red gel colouring.
Little meringues with icing pen faces.

Coffee and mason jars, PVA glue & tissue paper! So easy. I then drew faces on with a marker pen. I popped glow sticks into the ghosts and battery-operated tea lights into the pumpkins.

Bandaged fingers .... sausages wrapped in pastry strips, ketchup for blood, bit of onion for teh finger nail.

Monday, 7 October 2013

Scottish Stovies

This is actually my husbands recipe, he is the "stovies maker" in our house. I think most Scottish kids grow up eating stovies ... it's so cheap & easy. Traditionally, you bunged all your left overs from your roast dinner (beef and potatoes) in a pot with some onions & stock and simmer it all down in a pot on the stove (hence the name). Some areas use sausages, mince or Lorne, some add other veg (carrots, peas etc) but the stovies I grew up with were made from corned beef. We serve ours with oatcakes to scoop it up with.

Serves 4
5 medium potatoes, peeled & sliced 1cm think
2 onions, sliced
1 tin of corned beef (replace with leftover mince/cooked sausages/roast beef trimmings if you prefer)
Dripping/lard (or oil) for frying
1 beef stock cubes

Heat the dripping in a large saucepan. Gently fry the onions until completely softened but not coloured. Add the potatoes to the pan, cover with water to halfway up your potato/onion mix & crumble in the stock cube. Mix, and allow to bubble away until the stock is almost all absorbed. This will take about 30 minutes. Add the crumbled corned beef & stir through - then allow the mixture to thicken up by letting it simmer/bubble for another few minutes. Serve with oatcakes.

Sunday, 6 October 2013

Cheesey bacon potato bake

This recipe came about on one of those days where you need to go shopping, but haven't been yet! I am quite busy with college these days, and it's hard fitting it all in. This was surprisingly tasty, and went down a treat with husband & kids alike. It really does need some veg on the side, as it is quite rich on its own. If you are feeling decadent, you can add a swish of white wine to the cream & garlic mix!

Serves 4

4 large baking potatoes (or equivalent in small potatoes) cut into half cm thick slices
4 rashers of bacon, diced
1 large onion, cut into thin slices
2 garlic cloves, crushed
300 ml double cream
250g grated cheese
Steamed veg, to serve

Heat the oven to 180c. Mix the crushed garlic with the cream and set aside. Fry the bacon on onion over a medium/low heat, until the bacon is cooked & the onion soft. Layer the potato slices in a large oven proof dish, and add the bacon/onion. Pour over the cream mixture, then scatter the grated cheese on top. Pop in the oven for 45 minutes, then serve with steamed vegetables.