Tag Archives: toffee apples

3 Treats for Halloween

This week found me rifling in drawers for scarves and gloves

That’s a sure fire sign that we’re fully ensconced in autumn. And with the glorious colours and brisk walks come the autumnal events (whether we want them or not!)

There’ll soon be knocks at the door and small ghoulish figures on the doorstep hoping for something scrumptious. Rather than buying a bumper stash of sweets for trick or treaters, why not offer something homemade instead?

I know I would much rather my three eat these Dairy Diary treats rather than additive-loaded sweeties any day

 

 Trick or Treat Popcorn

This is a cheeky Russian-roulette recipe, which is sure to amuse!

Treat or Treat Popcorn

  • Difficulty: easy
  • Print

Per portion: Calories 149
Fat 6g of which 1g is saturated
Suitable for vegetarians

Ingredients

  • Popcorn 200g (7oz)
  • Olive oil 4 tbsp
  • Salt pinch
  • Chilli powder 1 tsp
  • Golden caster sugar 1-2 tbsp

Instructions

  1. Cook two panfuls of popcorn one after the other: For the first batch place 100g (3½oz) of popcorn, 2 tablespoons of oil, salt and chilli powder into a pan and stir thoroughly. Cover pan with a tight-fitting lid and heat gently. Shake occasionally to prevent burning, and continue heating until popping subsides.
  2. Remove from heat and leave to stand until no more popping can be heard. Stir thoroughly, taste and add a little more chilli powder if necessary.
  3. Repeat with remaining popcorn (without salt or chilli) but add sugar at the end of the cooking time when leaving pan to stand. Leave to cool slightly before popping into bowls and serving to your trick or treaters!

 

Toffee Apples from Dairy Diary 2016

And traditional toffee apples.

Trick or Treat Toffee Apples

  • Difficulty: easy
  • Print

Calories 195 per portion
Fat 2g (2g sat) per portion
Suitable for vegetarians

Ingredients

  • Apples 6 small
  • Granulated sugar 250g (9oz)
  • Golden syrup 2 tbsp
  • White wine vinegar 1 tbsp
  • Butter 25g (1oz)
  • Wooden lollipop sticks 6

Instructions

  1. Press a wooden stick into the stalk end of each apple.
  2. Pour 125ml (4fl oz) water into a saucepan and add sugar, golden syrup and vinegar. Stir over a low heat until sugar dissolves. Increase heat and boil rapidly for 10 minutes until a little of the mixture separates into hard brittle threads when dropped into a cup of cold water.
  3. Remove from heat and stir in butter. Stand pan in cold water to prevent it cooking further.
  4. Dip each apple into syrup and stand on a piece of baking paper. Reheat toffee gently if it becomes too sticky. Dip apples again, if desired.
  5. Eat immediately or wrap in cellophane.

 

All Soul Cakes

These biscuits were traditionally baked on All Souls’ Day or All Hallows’ Eve to commemorate the dead.

All Souls’ Day Cakes

  • Difficulty: easy
  • Print

Calories 180 per portion
Fat 7g (4g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 175g (6oz)
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Plain flour 475g (1lb 1oz), sifted
  • Mixed spice 2 tsp
  • Currants 110g (4oz)
  • Demerara sugar 2 tbsp

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Cream butter and caster sugar together until fluffy, then gradually beat in 2 eggs, each with a spoonful of the flour.
  2. Fold flour, spice and currants into mixture. Mix to make a soft but not sticky dough.
  3. Roll out to about 8mm (¼in) thick and use a 7cm (2¾in) diameter cutter to stamp out rounds. Mark the top of each with a cross then brush with egg and sprinkle with demerara sugar. Place on baking trays and bake for 10-15 minutes until pale gold.
  4. Transfer to a cooling rack. When cold, store cakes in an airtight container.

 

Dairy Diary 2018 now available

 

#halloween

#tripletested

Recipe of the Week: Trick or Treat Toffee Apples

Trick or Treat Toffee Apples

  • Difficulty: easy
  • Print

Calories 195 per portion
Fat 2g (2g sat) per portion
Suitable for vegetarians

Ingredients

  • Apples 6 small
  • Granulated sugar 250g (9oz)
  • Golden syrup 2 tbsp
  • White wine vinegar 1 tbsp
  • Butter 25g (1oz)
  • Wooden lollipop sticks 6

Instructions

  1. Press a wooden stick into the stalk end of each apple.
  2. Pour 125ml (4fl oz) water into a saucepan and add sugar, golden syrup and vinegar. Stir over a low heat until sugar dissolves. Increase heat and boil rapidly for 10 minutes until a little of the mixture separates into hard brittle threads when dropped into a cup of cold water.
  3. Remove from heat and stir in butter. Stand pan in cold water to prevent it cooking further.
  4. Dip each apple into syrup and stand on a piece of baking paper. Reheat toffee gently if it becomes too sticky. Dip apples again, if desired.
  5. Eat immediately or wrap in cellophane.

Recipe taken from Dairy Diary 2016.

 

Dairy Diary 2016

Dairy Diary 2016Britain’s favourite home diary is packed with essential information plus inspirational weekly recipes and fascinating features.

The diary is clearly laid out with lots of writing space plus a sheet of memorable dates stickers for appointments and occasions.

Notable features of the 2016 Dairy Diary include:

  • Clear A5, week-to-view diary
  • Easy-to-follow weekly recipes
  • Reminder stickers
  • Handy pocket for notes and cards
  • Essential kitchen and home information
  • Budgeting, conversions, addresses, etc.

The first edition of the Dairy Diary was produced in 1982 and since then more than 30 million copies have been sold, making it Britain’s best-selling home diary.

READ MORE

 

 

 

 

#toffeeapples #

Did you enjoy Bonfire night?

Fireworks

So, did you all enjoy Bonfire night; oooing and aaaaahing at the spectacle adorning our skies?

I must admit, when it comes to fireworks, I have never grown up. I simply love them.

At home we enjoyed a very tame campfire with tiny fizzing ‘fireworks’ for my tiny children, then there was the local display for the older ones. From this display, we purchased some ‘toffee’ apples.

I was both horrified and amused to see a label on the back stating ‘Warning, this product may agitate or cause disruptive behaviour’!

Luckily we had hidden them from my four-year old who would have been climbing the walls for weeks.

It’s a tough call, how do we tread the fine line between depriving our little ones of fun and seriously considering their health?

Given my job, I think I lean a little too much towards the latter and was mortified to find my other half giving our twins baby biscotti for breakfast! Having talked to many parents and grandparents, feeding children is a constant source of consternation.

A food writer friend once admitted that she found it the most difficult part of parenting. Those of us who have a genuine interest in eating good food have real trouble accepting that our children don’t always want to eat it too! Until I became a mum, I never contemplated that I would give my son tomato ketchup with everything, just to get him to eat!

So how DO we get them to eat well?

Dependent on the child, I think we can to a point, and then we have to accept their limitations. Give them the healthiest foods that we know they like, even if this is very repetitive. It may seem like a cliché, but arrange food on a plate like a train or face – it really does work. AND involve them in food preparation and cooking; this works with children of any age and they do seem far more inclining to eat what they have created.

So, let’s try to relax a bit, feed our little ones as well as we possibly can, get them involved in the kitchen but don’t worry so much (note to self!)

 

Corned Beef FlanCorned Beef Flan

Corned beef is often a hit with children as it
doesn’t have the chewy texture of other meat.
Omit the onion and herbs and this is a winner!
Recipe taken from 2012 Dairy Diary.

 

 

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