Recipes

Ingredients
1kg/2¼lb chestnuts

Method
1. Heat the oven to 200C/400F/Gas 6.
2.Remember to put a cross into the top of each nut into the top of the flesh. Then put in a roasting tin and bake until the skins open and the insides are tender. This takes about 30 minutes.
3. Serve in paper bags so you can eat them without dropping them. You need to peel away the skin and the pithy white bit inside to get to the sweet kernel.
These can also be roasted by ADULTS on the bonfire.

Sausages
Ingredients
20 cocktail sausages
2 tbsp clear honey
½ tsp English mustard
1½ tbsp sesame seeds (Only use if you are certain of NUT allergies)
Alternative glazes (Sausages are all cooked in the same way)
Spicy Tomato:
1 ½ tbsp tomato ketchup
½ tsp chilli powder
1 tsp brown sugar
Maple and Rosemary:
1 tbsp maple syrup
2 tsp finely chopped fresh rosemary
Method

• Separate sausages and roll each sausage individually in the appropriate glaze.
• Put sausages on a baking tray
• Heat oven and cook sausages for about 10 minutes
• Serve hot on plate with cocktail sticks

Parkin
Ingredients
8 oz self raising flour
8 oz oatmeal
2 teaspoonsful ginger
4 oz margarine
4 tablespoonsful sugar
8 oz treacle
½ pint milk.
Method
Rub margarine into flour and oatmeal.
Add sugar and ginger, mix thoroughly.
Warm the treacle and mix to a paste. You might need to add milk if necessary.
Put into greased pudding tin.
Bake for one hour in a moderately slow oven Decorate this cake in a seasonal manner. I used nuts, chocolate finger biscuits and ‘smarties’. The roof was made from chocolate finger biscuits

Marshmallow Brownies

Ingredients
500g/1lb 2oz caster sugar
150g/5oz plain flour
60g/2oz cocoa
150g/5oz marshmallows, chopped
240g/8oz butter
150g/5oz dark chocolate
5 eggs, beaten

Method
1. Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment.
2. Melt the butter and the chocolate together. Away from the heat, mix this mixture into the butter and chocolate. Finally mix in the eggs and the marshmallows.
3. Pour the brownie mixture into the tin and bake in the oven until the surface has set but still feels soft underneath. This will take about 20 minutes. Allow to cool and slice.

Toffee apples  

Ingredients
6 Cox's apples
6 ice-lolly sticks
225g/8oz granulated sugar
110ml/4fl oz water
30g/1oz butter
2 tbsp golden syrup
4 tbsp mixed nuts, finely chopped(optional remember NUT allergies please )

Method
1. Push the wooden sticks halfway into the apples at the stalk end.
2. Put the sugar and water in a thick-bottomed pan and dissolve the sugar over a gentle heat.
3. Add the butter and syrup and bring to the boil. This is a very hot syrup so do take care. Boil without stirring until the toffee reaches the soft-crack stage or 290C. You can measure this on a sugar thermometer.
4. Remove from the heat and gently stir in the nuts.
5. Dip each apple into the toffee, one by one. Make sure each apple is well coated and leave to harden on a baking try lined with baking parchment.

Toasted marshmallows

Ingredients

Large packet of marshmallows One stick or long fork
Method
Put marshmallow on the end of a long fork or stick. Place at the top of the Bonfire flame for a few minutes. Marshmallow will burn easily so PLEASE take care

Adults only should do this.  

Children can eat and enjoy hot sticky marshmallow
Take care not to burn your lips!!
Scrummy!!!

Ingredients
ice cream
chocolate syrup
1/2 cup ice
1 - 2 cups of milk

Orange Chicken Party Pinwheels

1 pack 10" flour tortillas (6 tortillas)
8 ounces cream cheese, softened
1 tab lespoon chillies , chopped
2 tab lespoons orange marmalade
1 tab lespoon onions, chopped
1 tab lespoon fresh parsley
4 baked or grilled chicken breasts, cut in thin strips
2 cups fresh spinach, cut in very thin strips
1 avocado, sliced

Grapefruit Salsa
1 cup pink grapefruit, sections
1 cup white grapefruit, sections
2 tab lespoons onions, chopped
2 tab lespoons fresh parsley
2 tab lespoons vinegar
2 teaspoons brown sugar
2 tab lespoons chilli sauce
2 drops Tabasco sauce
Black pepper, salt

• Mix softened cream cheese with chillies, orange marmalade, onions and parsley.
• Spread on middle of flour tortillas, making sure to leave at least 1/2 inch around edge.
• Top with several thin chicken strips.
• Top with avocado and shredded spinach.
• Top with dollop of salsa.
• Roll tortillas and refrigerate until chilled (approximately 4 hours).
• Cut tortillas into 1 inch slices.
• Arrange on plate and garnish with citrus fruit.

Yields: Approximately 48 pinwheels.

Guacamole for Kids
This recipe serves 4 Ingredients
2 ripe avocados
1/2 bunch fresh coriander leaves, chopped
1/4 medium red onion, diced
2 peppers, stemmed, seeded and finely diced (optional)
1 tab lespoon freshly squeezed lime juice
salt and pepper freshly ground, to taste

Cooking Instructions

• Cut the avocados into halves and remove the seeds. Peel the fruit and place in a mixing bowl.
• The children can mash the avocados with a potato masher or fork until chunky
• They can add the remaining ingredients (after grown-ups have chopped the peppers) and mix with a fork.
• Decorate with lettuce leaves and olives. Place in bowl and serve.