Ghost Meringue Topped Ginger Biscuits
Favourite combination, ginger, chocolate and meringue
Write a review
Save Recipe
Print
Prep Time
45 min
Cook Time
2 hr
Prep Time
45 min
Cook Time
2 hr
Ginger Biscuits
  1. 250 g SR flour
  2. 140 g caster sugar
  3. 1 tsp bicarb soda
  4. 1 tsp ginger
  5. 120 g golden syrup
  6. 120 g butter
  7. Chocolate Ganache;
  8. 150 ml cream
  9. 200 g dark chocolate
  10. Ghost Meringues
  11. 4 egg whites
  12. 225 g caster sugar
Instructions
  1. To make meringues whisk egg whites until stiff
  2. Whisk is half of the sugar gradually until whites stiffen
  3. Beat in remaining sugar
  4. Pipe meringue mix onto baking tray in the shape of ghosts
  5. Bake in cool oven for about 2 hours until completely dry
  6. To make biscuits melt sugar, butter and syrup together in pan
  7. Remove from heat and cool
  8. Stir in flour and ginger
  9. Mix to soft dough and form in to balls with your hands
  10. Place on baking tray and bake for 10 mins until golden brown
  11. Leave to cool and harden
  12. To make chocolate ganache heat cream, remove from heat and stir in chocolate
  13. When chocolate has melted pour onto biscuit base
  14. Place meringue ghosts on the top
Notes
  1. Use blobs of chocolate to make ghost eyes
Green Nutrition https://www.greennutrition.co.uk/
Pumpkin Mousse
Creamy, spicy autumn mousse
Write a review
Save Recipe
Print
Prep Time
45 min
Cook Time
15 min
Prep Time
45 min
Cook Time
15 min
Ingredients
  1. 4 eggs separated
  2. 110 g caster sugar
  3. gelatine to set 300 ml of liquid
  4. 300 ml double cream
  5. 400 g pureed cooked pumpkin
  6. 1 tsp cinnamon
  7. 1 tsp mixed spice
  8. 1 tsp ginger
Instructions
  1. Cut pumpkin into chunks and steam until soft
  2. Puree in food processor with spices
  3. Put egg yolks and sugar in bowl over pan of simmering water, beating continuously until thick
  4. Heat gelatine with juice of orange
  5. Stir gelatine into egg yolk mix
  6. Add pumpkin puree
  7. Whip cream and fold into mousse
  8. Whip egg whites to firm foam and fold into mousse
  9. Decorate with whipped cream
Notes
  1. Looks good layered with crumbled ginger biscuits and whipped cream
Green Nutrition https://www.greennutrition.co.uk/
Chestnut Roll
Good party desert
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Roll
  1. 100 g plain flour
  2. 200 g caster sugar
  3. 1/2 tsp baking powder
  4. 1/2 tsp bicarbonate soda
  5. 1/2 tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/2 tsp mixed spice
  8. 1/4 tsp salt
  9. 1/2 tsp vanilla extract
  10. 3 eggs
  11. 150 g chestnut puree (tinned)
Filling
  1. 300 ml double cream
  2. 2 tblsp icing sugar
  3. 1/2 tsp cinnamon
Instructions
  1. Mix flour with baking powder, bicarbonate, salt and spices
  2. Put eggs, sugar and vanilla in a bowl and beat with an electric mixer until thick, pale yellow and fluffy (5 to 10 mins)
  3. Beat in chestnut puree
  4. Gently fold in sieved flour mixture
  5. Spread into lined swiss roll tin
  6. Bake for approx 15 mins until when pressed the cake springs back
  7. While still warm turn out the roll onto greaseproof paper dusted with icing sugar and roll
  8. Leave to cool
  9. Whip cream with sugar and cinnamon, unroll cake, spread filling and roll again
Notes
  1. Also good made with pumpkin puree instead of chestnut puree
Green Nutrition https://www.greennutrition.co.uk/

Ghost Pears
Sweet soft pears with a hint of cinnamon
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 6 small pears
  2. 1 litre apple juice (enough to cover pears)
  3. 1 cinnamon stick
  4. currants for eyes
  5. sunflower seeds for mouth
Instructions
  1. Peel whole pears keeping stalks in place
  2. Simmer pears in apple juice with cinnamon stick
  3. When tender allow to cool and use currants for eyes and sunflower seeds for mouths
Notes
  1. Delicious served with pumpkin mousse or chestnut roll or just in a pool of cream
Green Nutrition https://www.greennutrition.co.uk/
Game Pasties
Hold in the hand Cornish style pasties
Write a review
Save Recipe
Print
Prep Time
1 hr
Cook Time
45 min
Prep Time
1 hr
Cook Time
45 min
Pastry
  1. 600 g plain flour
  2. 300 g butter
  3. water to bind
Filling
  1. 2 onions
  2. 400 g pheasant or partridge
  3. 300 g rabbit
  4. 2 kallo beef stock cubes
  5. 1/2 tsp ground black pepper
  6. 1 tsp fresh rosemary
  7. 2 carrots
  8. 1/2 small squash or pumpkin
  9. 2 potatoes
  10. 2 jerusalem artichokes
Instructions
  1. To make pastry cut butter into small pieces and add to flour
  2. Rub butter into flour until it looks like breadcrumbs
  3. Add enough water to bind
  4. Wrap and chill in fridge for 10 mins
  5. Chop onion into small pieces
  6. Chop carrot, potato, artichokes and squash into small chunks about 1 cm square
  7. Chop game into chunks about 1 c.m square
  8. Mix prepared vegetables with meat and stir crumbled stock cubes
  9. Add pepper and herbs
  10. Roll out pastry into rounds and brush edges with mix of egg and milk
  11. Put filling in centre of one half
  12. Fold half of pastry over filling and seal
  13. Brush with egg wash and bake in oven for 45 mins until browned and filling is cooked
Notes
  1. Try a combination of different meats: lamb, beef, venison
Green Nutrition https://www.greennutrition.co.uk/
Cheese Fingers
Halloween Party Fingers. Great snack any time of year!
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 250 g plain flour
  2. 150 g butter
  3. 75 g cheddar cheese
  4. 1 tblsp paprika
  5. 1/4 tsp salt
  6. 1/4 tsp dried mustard
  7. Whole almonds
  8. Beaten egg
Instructions
  1. Grate cheese
  2. Rub butter into flour until the mixture resembles breadcrumbs
  3. Add cheese, mustard, salt and paprika
  4. Bind mixture with enough beaten egg to make a soft dough
  5. Put in refrigerator for 10 mins to chill
  6. Cover whole almonds in boiling water and leave to soak for a few mins
  7. Drain almonds and squeeze gently to remove skins
  8. Roll out dough and cut into strip and shape into fingers
  9. Press almond into end of ‘finger’ to resemble the nail
  10. Bake for 10 mins gas 4 (electric 180 C, fan 160 C) until browned
Notes
  1. The same dough mix can be used to make 'cheese twists' or 'straws'. You can also brush with egg white and sprinkle with sesame or poppy seeds before baking
  2. Add some currants to your fingers for warts!!
Green Nutrition https://www.greennutrition.co.uk/