Friday, 4 November 2016

Bonfire Night Snacks

Bonfire Night is tomorrow - remember remember the 5th of November! We've got some great recipes for a lovely night around a bonfire, so get stuck in!

Banoffee S'mores

What do I need?
  • 16 milk chocolate oat biscuits (chocolate hobnobs work well!)
  • 8 large marshmallows
  • 8 tsp dulce de leche
  • 1 banana, cut into 16 slices
How do I make it?
  1.   Preheat the grill to high and line a baking sheet with parchment. Put 8 biscuits on the tray with a marshmallow on top and grill until slightly brown and melting. 
  2. Put a tsp of dulce de leche on the remaining 8 biscuits and top with 2 banana slices. Sandwich the biscuits together. 

Choc-orange Hot Chocolate

What do I need?
  • 150ml milk
  • 50ml double cream
  • zest of 1/2 orange
  • 50g dark chocolate, chopped
  • 25ml orange liqueur
How do I make it?
  1. Heat the milk, cream and orange zest together in a saucepan until simmering, then remove from the heat and pour through a sieve into a jug to remove the orange zest. Pour the infused milk mixture back into the pan and add the chocolate, stirring until the chocolate has melted and is really smooth. 
  2. Put the pan back on the heat to warm through and then add the orange liqueur. Pour into a mug and serve. 

Homemade Toffee Apples

What do I need?
  • 8 grannt smith apples
  • 400g golden caster sugar
  • 1 tsp vinegar
  • 4 tbsp golden syrup
How do I make it?
  1. Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
  2. Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometre into the pan and boil to 150c or "hard crack" stage. If you don't have a thermometre you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
  3. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, if stored in a dry place. 

All recipes adapted from 

What are you doing for Bonfire Night? Let us know @office_fruit

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