White Christmas

• 
  
• 
  
• 125g good-quality white chocolate
• 1 cup puffed rice cereal
• 1/3 cup shredded coconut
• 1/2 cup pistachio nuts, toasted, chopped
• 1/3 cup dried cranberries, chopped
• 1/2 cup roughly-chopped white marshmallows

Place chocolate in a large, heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes or until melted and smooth. Add cereal, coconut, nuts, cranberries and marshmallows to chocolate. Stir to combine. Spoon onto flat tray. Allow to set. Cut into squares and Serve.

Chocolate Fudge Bar

I started out making a Raw Brownie but I didn't really like the texture, so, I added:

1/2 cup of roughly chopped walnuts

1/4 of a cup of chia seads

3 egg whites

Bake  for 10 minutes at 180

Allow to cool completely and cut into squares

Meat Pie

• 
  
• 40ml (2 tbs) vegetable oil
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 2kg beef mince
• 8 tbs plain flour
• 750ml (3 cups) beef stock
• 8 tbs tomato puree
• 100ml (5 tbs) Worcestershire sauce
• 40ml (2 tbs) soy sauce
• 2 tsp dried mixed herbs
• 4 sheets puff pastry
• 4 sheets shortcrust pastry
• 2 eggs, beaten
• Tomato sauce, to serve
• 
  
• 
  
• Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring to prevent it from catching. Add the garlic and beef and cook for a further 15-20 minutes until the meat has completely browned. Stir in the flour, then add the stock, tomato puree, Worcestershire sauce, soy sauce and dried herbs. Partially cover and cook for 20-25 minutes, stirring occasionally to break up any lumps. Set aside to cool completely. Preheat the oven to 190°C.
• 
  

Cut each pastry sheet into four equal squares, then use the shortcrust pastry squares to line the base and sides of the tart pans (you may need to stretch the pastry slightly to make sure the inside of the pan is completely covered. Add the meat filling, then top with the puff pastry squares, pressing the edges well together. Use a sharp knife to trim any excess pastry, then use your thumb and forefinger to pinch the edges together to seal. Brush each pie with the egg and transfer to 2 large baking trays. Bake in the oven for 25 minutes until cooked and golden. 

Serve with tomato sauce.

Happy Halloween

The Kraken 

Gooey Ghouls

Kitty Litter

Tombstones

Mummy's 

Mummy Cupcakes

Witches Fingers 

http://pureandyummy.wordpress.com/2010/10/29/mummy-cookie-pops/
http://foodgawker.com/?s=halloween&cat=0
http://scaryhalloweenrecipes.net/

Monster Mouth's

http://www.celebrations.com/content/frankenstein-marshmallow-pops

Smore Cupcakes

Chocolate Cupcakes

125g dairy-free spread
100g dark eating chocolate
3/4 cup of soy milk
3/4 cup of caster sugar
1 1/2 cups of self-raising flour
2 tablespoons cocoa powder
2 eggs

Place 12 cupcake liners in a cupcake pan. Preheat oven to 180
Melt spread,chocolate, milk and sugar over a low heat, until smooth. Take off heat and, let mixture cool for 10 minutes. Whisk in flour and cocoa. Add eggs. It will be lumpy at first but keep whisking until smooth.
Fill each cupcake liner halfway and bake for around 25 minutes.  Allow to cool and ice.

Marshmallow frosting

4 large egg whites

1 cup sugar

Juice and zest of one lemon

2 teaspoons pure vanilla extract

In a heatproof bowl of an electric mixer, place egg whites, sugar, vanilla and lemon. Set over a saucepan of simmering water. Whisk the mixture constantly until the egg whites are warm to the touch and the sugar is dissolved, 3 to 4 minutes.Transfer the bowl to electric mixer, fitted with the whisk attachment. Starting on low speed, gradually increasing to high, beat until the mixture is stiff and glossy peaks form (5 to 7 minutes).Use immediately, as the marshmallow frosting will continue to stiffen. Pipe onto cupcakes, and lightly toast with a blow torch. 

Chocolate Marshmallow Pie

Crust

225g plain flour
75g caster sugar
1 vanilla bean split, seeds scraped
100g chilled unsalted butter, chopped
1 egg

Shift flour, sugar and vanilla. Add butter and crumble with your fingers until it resembles bread crumbs. Add egg and knead gently until it forms a soft ball. Wrap and set aside in the fridge for 30 minutes.

Press into pie tin, line with backing paper and weights and bake for 20 minutes, or until golden brown. Allow to cool.

Filling

2 cups of marshmallows
250g or dark chocolate
1/2 cup of cream

Melt together on a low heat, until thick and creamy. Pour into pie case, and chill. Serve.

Quiche

2 sheets Reduced-Fat Puff Pastry
1 tablespoon olive oil
100g of bacon chopped
125g button mushrooms, sliced
2 small zucchini, grated
350g broccoli, cut into florets
2 green onions, thinly sliced
5 eggs
3/4 cup reduced-fat milk
1 1/4 cups grated reduced-fat cheese

Method
Preheat oven to 200°C. Place a baking tray into oven.
Line a 3.5cm deep, 23cm (base) loose-base fluted quiche pan with pastry. Trim. Prick base with a fork. Place a sheet of baking paper over pastry. Half-fill with dried beans. Place pan onto hot tray. Bake for 10 minutes. Remove beans. Bake a further 10 minutes.

Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms. Cook for 4 minutes. Add remaining vegetables. Cook for 2 minutes. Cool.
Whisk eggs and milk. Season with salt and pepper. Spread vegetable mixture over pastry. Sprinkle with cheese. Pour over egg mixture.

Reduce oven to 180°C. Return quiche to hot tray. Bake for 30 to 35 minutes or until set. Stand for 10 minutes. Serve.