Avocados x 2 – chilli optional – 1 lime juice - coriander
Combine the avocados, chilli, lime juice and coriander..
8 Tortillas – Halloween cookie cutters
Spray tortillas with cooking spray – cut out shapes – lay on a baking tray cook at 180 until slightly browned – cool on a wire tray – when cool store in an airtight container..
Cauldron Of Green Curry.. serves 4
Green curry paste 2 tablespoons - 1 can of coconut milk –
4 chicken breasts – 1 courgette – 1 cup of frozen peas – 1 handful of torn basil.
Heat the curry paste on a gentle heat – combine with the coconut milk, bring up to a simmer – add the chicken & courgette bring back to a simmer for 15 mins – add the peas & torn basil..
Serve with steamed rice..
White Chocolate Ghosts…..
200g bar white chocolate
4 medium-large, ripe bananas
3 tablespoons desiccated coconut
A handful dark chocolate drops
In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.
Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.
Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.