Bonfire Night – Recipe Book!
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S’mores dip
Time to make: 20min
Servings: 8 (as a snack)
Challenge level: easy
A sized-up, chocolatey twist on the classic American campfire treat. This s’mores dip will be gone before you can say ‘marshmallows’!
Ingredients:
- 200g milk chocolate
- 2 tbsp milk
- 350g mini marshmallows
To serve:
- 100g digestive biscuits
- 100g strawberries , washed and hulled
- 100g pineapple chunks
- skewers
Method:
- STEP 1
Heat the chocolate, milk and 200g of the marshmallows in an ovenproof frying pan over a low heat until melted and smooth. Top with the remaining marshmallows in circles so that the whole surface is covered.
- STEP 2
Grill on high for 1-2 mins until the marshmallows are toasted. Serve with biscuits and strawberry and pineapple skewers for dunking.
Cider onion hot dogs
Time to make: 1hr
Servings: 4
Challenge level: easy
Enjoy this sweet-and-sticky take on a hot dog, topped with caramelised onions cooked in cider.
They’re simple to make and very delicious!
Ingredients:
- 30g butter
- 1 tbsp olive oil
- 2 finely sliced onions
- 100ml dry cider
- 1 tbsp dark brown soft sugar
- 1 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 4 sausages
- 4 hot dog buns
Method:
- Melt the butter in a pan with the olive oil.
- Add the onions and a pinch of salt and fry for 25-30 mins or until caramelised.
- Add the cider and simmer until reduced.
- Stir in the sugar and vinegar.
- Mix the mustard with the mayonnaise.
- Cook the sausages.
- Split the hot dog buns and fill each with a sausage.
- Top with the onions and the mustard-mayo.
Homemade toffee apples
Time to make: 20min
Servings: 8
Challenge level: medium
Ingredients:
- 8 green apples
- 400g brown sugar
- 1 tsp vinegar
- 4 tbsp golden syrup
Method:
-
STEP 1
Place the apples in a large bowl, then cover with boiling water. This will remove the waxy coating and help the caramel to stick. Dry and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
-
STEP 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 thermometer in the pan and boil to 150C or ‘hard crack’ stage. If you don’t have a thermometer 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.
-
STEP 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, stored in a dry place.
Published: Nov 12, 2021
Latest Revision: Nov 12, 2021
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