A month or so ago I was at Walmart with my sister and I got really excited because they had Candy Corn! Candy Corn was not something which I had readily available to me when I was over in the UK.
It just did not exist there at all. Candy Corn and Halloween are synonymous! One just goes with the other. That and Candy Pumpkins, which I have not seen here yet, but I do know they have it in America.
Anyways, I got really excited about it and I picked up a container of it with great plans in mind to do something tasty for Halloween on here.
Well you know how those kinds of plans go!! Before I knew it, we were a week before Halloween and I had done nothing with it. Zip! Nada! Zilch!
My daughter and son in law are going away to visit some friends for the weekend for Halloween. I thought I would make them something to take with them. A hostess gift of sorts.
It is not often they get to go away and so this is a really special occasion for them. I spied this snack mix on Six Sisters Stuff. White Chocolate Monster Munch.
Of all the Monster Munch recipes out there it appealed to me the most, plus I had pretty much everything I needed to make it. Having what you need to make something is the most important thing when it comes to choosing what to make!
I had to switch out a few things, but I will explain what I did and give you some examples of what you can use in the UK that would be quite similar.
WHAT YOU NEED TO MAKE WHITE CHOCOLATE MONSTER MUNCH
There is nothing too complicated here. Simple things. It looks like quite a list, but trust me, it is a simple list, and there is nothing too out of the ordinary.
This is the North American list of ingredients:
- Candy corn
- M & M's
- Chex type of cereal (Cripex works well in Canada)
- Cheerios (She suggested honey nut, but I used multi-grain)
- Salted roasted peanuts
- Pretzels (I used small twists)
- White chocolate
- Canola oil
Here is the UK or European list of ingredients with things swapped out for what you can access over there.
- Dolly Mixture candies (Nothing is actually cooked so they are the right size, colors, and will work perfectly, The Children will love them!)
- M & M's chocolate candies
- Shreddies cereal or mini wheats
- Cheerios (She suggested honey nut, but I used multi-grain)
- Salted roasted peanuts
- Pretzels (I used small twists)
- White chocolate buttons
- Canola oil
Dolly Mixtures are a type of candy mix that is found in the UK. It is composed of small nougat types of candy, very similar to Candy corn, as well as little sugared jellies.
Candy Corn is a nougat type of candy which is small and shaped like corn kernels.
As you can see from the above photograph they are roughly the same size, and the colors totally work here. You don't have to use the jellies. You can easily remove them, but I think they add extra interest!
Chex is a type of corn/rice cereal that is shaped like little puffy pillows. Other than Bugles, there is no cereal in the UK exactly like it.
But I do think either Shreddies or mini wheats would work well and actually would get some fiber into the children, and be somewhat healthy! Just don't use the sugar coated ones.
There's plenty enough sugar in this mix!
HOW TO MAKE WHITE CHOCOLATE MONSTER MUNCH
This is so simple to make. You merely mix all of the dry ingredients together in a bowl to combine. The white chocolate chips are melted together with the canola oil in the microwave.
In my microwave this took about a minute and a half. I checked it every 30 seconds and gave it a good stir. That way it melted smooth and did not over cook.
Over-cooked white chocolate will seize and there is no coming back from that. So do be careful.
Once everything is mixed and melted, you just pour the white chocolate over top of the cereal/candy mix and toss everything together until it is evenly coated.
The best way, as with most things, to do this is with your hands. That way you can really get in there. Your hands are probably one of the best kitchen tools going!
I use my hands for all sorts. I have never minded getting my hands dirty. I know some people can't stand it.
Once you get everything mixed well together and evenly, just spread it all out onto a couple of baking sheets. I like to line them with some parchment paper first.
And that's it. Your White Chocolate Monster Munch is done. You just need to leave it to set for about an hour or so.
Once it has set you can break it up into clumps and its ready to put into snack sized bags for school Halloween Party handouts (I would not use Peanuts if I was sending it to school), snacks for the kiddos or into a large bag to give as a hostess gift.
This really is a snack for children, although I will admit it is incredibly tasty. As an adult, I quite enjoyed the cereal and the pretzel bits.
Even the chocolate M & M bits. The Candy Corn was really sweet, but there is enough savory going on with the cereal and pretzels to cut that and make it not as cloying.
Were I a child however, I would just gobble this up. Its bright. Its colorful.
Its a bit savory, a bit salty and a bit sweet.
In short, quite delicious. Oh, and then there is the crunchy element, which I quite love about any kind of snack. Combine that with chocolate and I am all in.
If you want to make a quick, easy and delicious snack for your children or grandchildren this Halloween, this really is one to consider! I think (personally) you could even get away with half the white chocolate mixture.
It wouldn't clump together as much, but there would be less sugar as well. And when it comes to snack foods, quite often less actually is more!
White Chocolate Monster Munch
Prep time: 15 MinCook time: 3 Mininactive time: 1 HourTotal time: 1 H & 18 M
Ingredients
- 1 cup (5 ounces) pretzels
- 2 ½ cups (75g)Cheerios
- 2 ½ cups (75g) basket type of cereal (Chex, Crispex, Shreddies)
- 1 cup (145g) salted roasted peanuts
- 1 cups (200g) M & M's chocolate candies
- 1 cup (200g)Candy Corn candy
- 2 cups (320g) white chocolate chips
- 1 ½ TBS vegetable oil
Instructions
- Measure all of your dry ingredients into a large bowl and toss together to mix.
- Measure the white chocolate chips into a microwave safe bowl. Stir in the canola oil.
- Microwave on high at 30 second intervals, stirring after each time, until melted and smooth. (Mine took approximately 1 1/2 minutes.)
- Pour the melted chocolate mixture over top of the dry ingredients, tossing everything together to coat the dry ingredients evenly with the chocolate. The best way to do this is to use your hands.
- Spread out on a couple of lined baking sheets and allow to set before breaking into chunks.
- Store in an airtight container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
I confess I have a certain penchant for pasta. In any way shape or form. I have been known to just sit and eat a bowl of buttered spaghetti with just salt and pepper and thoroughly enjoy it.
Yes, I am that much of a glutton when it comes to pasta. I have never met a pasta dish that I did not love. Its so nice to now be able to enjoy pasta whenever I want, however I want and not to have to worry about anyone else not liking it.
That is one of the bonus's of living on your own. You get to cook what you want, when you want.
The downside of living on your own as I do, is that, unless you want to exist on single serve frozen dinners (and I DON'T) you need to small-batch everything into smaller quantities.
I have done that today with this delicious recipe for Spinach and Cheese Stuffed Shells. It makes only 5 servings (which is plenty) rather than the original 10 servings.
This is just enough for me to enjoy on the day along with a bit leftover for the next day, plus I can freeze some for the future. Win. Win. WIN!
It may be smaller in size and servings, but it lacks none of the deliciousness of the full sized recipe, I can promise you that. It is every bit as rich and delicious.
Made with a trio of delicious cheeses, and a tasty marinara sauce, it is every bit as hearty and rich as the larger version. More than one or two of you in the family? Just double up on everything. Easy peasy!
WHAT DO YOU NEED TO MAKE SPINACH AND CHEESE STUFFED SHELLS
One of the things I love most about this is the simplicity of ingredients. You can go as complicated as you like or have time for by making a marinara sauce from scratch, or keep it simple with a store brand ready made.
- large pasta shells
- spinach, fresh or frozen
- 1 small egg (or you can use one large egg yolk)
- garlic
- ricotta cheese
- mozarella cheese
- parmesan cheese
- marinara sauce
- salt and pepper
- basil
- oregano or thyme
I have used fresh herbs today for the basil and the thyme, but you can also use dried. If you are using dried, cut the amounts in half. I also have used full fat cheeses. In for a penny in for a pound.
I am not a person who likes meat much with my pasta, well ground meat anyways. If you are keen you can add a quantity of browned ground beef to the marinara sauce.
I haven't enjoyed meat with my pasta that much since I was a child. My mom always bought cheap ground beef. It was always full of chewy bits, gristle and sometimes even bone.
That only had to touch my teeth and I was gagging. Its a texture thing really.
Nowadays I do occasionally eat it with meat, but only when I can personally control the quality of the meat used. Yes, I am a spoilt brat.
As a child I was an expert at digging every speck of meat out from ever hole in the pasta. At the end of the meal, there would be a little pile of it at the edge of my plate.
HOW TO MAKE SPINACH AND CHEESE STUFFED SHELLS
Nothing could be easier or more satisfying than this simple dish. You will need to begin by cooking your pasta shells. Just follow the directions on the package of pasta.
While the pasta is cooking, you can get busy with making the cheese filling. Just measure what you need for the filling into a bowl.
This includes the egg, some of the mozzarella (a portion is reserved for the top), the ricotta cheese, the parmesan, the garlic, and the herbs. You will also be stirring in the spinach.
You can either use the fresh spinach steamed and chopped, or thawed frozen spinach chopped. In either case you want to squeeze as much water out of it as you can or you risk a watery filling.
I squeeze as much water out as I can with my hands, and then I use some paper towels or a clean tea-towel to squeeze out the rest. Be warned you don't want to use your best towel as the spinach will color it green.
You just want the spinach to be as dry as you can get it. I find using a pair of kitchen scissors the handiest tool to use when it comes to chopping it up finely. Just pop it into a bowl and chop away.
Once you have the cheese filling made, you just divide it between the cooked shells (about 2 TBS each) and then pop the filled shells, filled side up, into your prepared baking dish. I like to spoon a portion of the marinara sauce on the bottom of the baking dish first.
Once you have your filled shells in the dish, you can spoon the remaining marinara sauce over top, and then scatter on the remaining mozarella.
Cover tightly with a sheet of buttered foil (butter side down) and bake. That's it. I like to remove the foil for the last 5 to 10 minutes of baking.
The end result is rich and delicious. You will find three stuffed shells more than ample to serve per person.
I salad on the side and maybe some garlic bread and you have a meal fit for a king. This is really very, very good.
If you want, you can stuff the shells ahead of time and have the casserole covered and waiting in the refrigerator, ready to take out and bake when you are ready to cook supper. I like to let it sit at room temperature for about half an hour in that case.
If you have frozen some, simply thaw in the refrigerator over night and then cook as below. I have a confession here to make. The leftovers are delicious, chopped up and fried in butter the next day with a bit of parmesan cheese sprinkled on top to serve.
Yes, I am a glutton through and through.
Spinach and Cheese Stuffed Shells
Yield: 5
Prep time: 25 MinCook time: 40 MinTotal time: 1 H & 4 M
This is a small batch recipe which gives just enough for two to three people with some leftovers for the day afterwards. The original recipe made 10 servings. Much too much for me. This is quite simply delicious!
Ingredients
- 15 jumbo pasta shells, cooked according to directions listed on package
- 8 ounces (225g) fresh spinach, steamed just until wilted, squeezed dry with paper towels and chopped (See notes)
- 8 oz (225g) ricotta cheese
- 1 small free range egg
- 1 1/2 TBS chopped fresh basil
- 1/2 tsp chopped fresh oregano or thyme
- 1 small clove garlic, peeled and finely minced
- 1 1/2 cups (175g) mozzarella cheese, grated, divided
- 1/2 cup (90g)parmesan cheese, finely grated
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups (about 400g)marinara sauce, homemade or store-bought
- red pepper flakes, optional
Instructions
- Preheat oven to 375*F/190*C/ gas mark 5. Blend together the Ricotta cheese and egg in a bowl. (A fork works well to do this). Stir in basil, thyme and garlic.
- Add 1 cup (55g) mozzarella and the Parmesan cheese and toss mixture to combine. Mix in prepared spinach. Season mixture with salt and pepper to taste.
- Spread 1/3 cup (80g) of the marinara sauce into an even layer along bottom of a 8 by 7-inch baking dish (or similar size casserole dish). Divide cheese mixture among cooked pasta shells, stuffing each shell full with about 2 TBS. of the cheese mixture.
- Place the shells in the baking dish, open sides up.
- Stir red pepper flakes to taste into marinara sauce if desired. Cover shells evenly with remaining marinara sauce then sprinkle tops evenly with remaining mozzarella cheese.
- Cover baking dish with a sheet of buttered aluminum foil and bake in preheated oven 30 minutes. Uncover and bake for 10 minutes longer. Serve warm.
Notes:
If desired you can use frozen thawed spinach instead of fresh steamed. Dry it well by squeezing it with several layers of paper towels. Chop and use as above.
Steamed Jam Pudding. This is one of my favorite puddings that I used to enjoy when I was in the UK. In the UK the term pudding is used to describe the dessert course, not that milky creamy concoction we enjoy as pudding here in North America.
I remember being asked when out for dinner after I first got over there, what would I like for pudding. I didn't see anything remotely resembling the pudding I was used to back home. It was then explained to me that a pudding was anything that you would eat for dessert.
Steamed puddings come in many varieties. A steamed pudding is a steamed cake, more or less. Moist and delicious.
Slightly stodgy. Beautiful served warm, generally with custard in the UK, but ice cream is also very nice with them.
You can get steamed ginger puddings, chocolate puddings, vanilla puddings, carrot puddings etc. Each one tasting very lovely indeed.
I have quite a few different recipes for steamed puddings posted here on the blog. Mary Berry's Christmas Pudding is one, which is typical of a Christmas pudding, or what we might call Plum Pudding in North America.
Another favorite of mine is Carrot Pudding. This was my ex Mother In Law's answer to Christmas pudding. A lot cheaper to put together and so delicious. Like a steamed carrot cake. I love it!
Steamed Cherry Bakewell Pudding is another delicious one. Flavored with almond, with a lovely cherry jam topping.
I am also very fond of this Steamed Marmalade Pudding, which is rich and sticky and somewhat reminiscent of a gingerbread pudding.
As you can see we are rather overly fond of puddings here in The English Kitchen, especially traditional ones. This is only the tip of the iceberg!
WHAT DO YOU NEED TO MAKE A STEAMED PUDDING
On this occasion I am going to talk equipment-wise, rather than ingredient wise. One of the basic tools you will need is a pudding basin. A pudding basin is a ceramic bowl that the batter for the pudding it put into before steaming.
Pudding basins (aka “pudding bowls”) are dishes designed particularly for steaming puddings in. They will have thick walls and tall, thick, pronounced rims around the tops of them. The thick walls help to provide steady heat; the rims are designed to allow a cover to be tied securely on top.
You can make do with a pyrex mixing bowl if you need to. The most important thing is that it is heat proof. You can get pudding basins here in Canada. This is actually the type that I use.
You will also need a large deep pot to steam it in. You can use a stock pot with a metal trivet in the bottom to hold the pudding basin on if you wish. Just put the covered pudding basin on top of the trivet in the saucepan and add boiling water to come no more than half way up the sides of the pudding basin.
You can also use a dedicated steamer pot, which is one that has a steaming basket on the top and a saucepan on the bottom that you put the boiling water in. You can find one of those here.
It has been my experience however that most are normally not tall enough to hold a pudding basin in the steaming basket, but you could get lucky. You want the steaming basket to be at least six inches tall if not more.
Making the pudding batter itself is really quite easy. If you can mix together a cake, you can mix together a pudding batter. Its that simple.
In the case of this jam one, you will need to mix some jam and lemon juice together to place onto the bottom of the buttered pudding basin.
Today's recipe was adapted from one found in the cookery book, Just Like Mother Used to Make, by Tom Norrington-David. He called it Toenail Pudding. Apparently the coconut is supposed to look like toenail clippings.
This involves pleating a sheet of grease-proof/waxed/parchment baking paper to tie over the top. You will need a round that is the size of the circumference of the bowl plus an additional three inches, at least.
This needs to be pleated in the center to allow for the pudding expanding as it cooks. Some people also add a sheet of foil and the paper needs to be buttered. This gets tied on.
There is an excellent tutorial here on Good to Know that you can go and see which really explains the whole procedure very well. If you follow that, you cannot go wrong.
There may be a bit of fuss and muss to this, a bit of faffing about, but trust me when I say that they are worth every bit of trouble. These are quite simply some of the best desserts going.
In the UK they always serve them with warm custard sauce. Here is the recipe I use to make a custard sauce.
Proper Custard
Yield: about 3 cups
Prep time: 5 MinCook time: 15 Mininactive time: 10 MinTotal time: 30 Min
This is also known as creme anglaise. Be sure not to let the mixture boil once the eggs are added, or you wil end up with a curdled mess. You only need to heat it up enough to cook the eggs. The custard is ready when it coats the back of a wooden spoon.
Ingredients
- 8 egg yolks
- 1/3 cup (75g) granulated sugar (in the UK use caster sugar)
- 1 1/4 cup (300ml) whole milk
- 1 1/4 cup (300ml) double cream
- 1 vanilla pod, split (alternately use 1 tsp pure vanilla extract or paste)
Instructions
- Beat the egg yolks and sugar together in a bowl until well blended. Place the milk and cream in a saucepan with the vanilla. Scrape the insides of the vanilla pod into the mixture before you add it. Bring the mixture just to the boil.
- Pour a little of this mixture into the eggs to temper them, and beat it together well. Pour this back into the pan and whisk together. Return to the heat and using a whisk, lightly stir until it begins to thicken. DO NOT BOIL.
- As the egg yolks warm, the cream will get thicker and create a custard. Keep stirring until it coats the back of a wooden spoon. Remove from the heat and pass through a fine sieve. Leave to cool a bit before using. Serve warm or allow to cool completely, stirring occasionally.
You can even find it at Walmart.
Its very quick and easy to make and pretty much fool-proof for those of you who worry about making the real deal. And I know a lot of people are intimidated by the idea of making custard from scratch.
In any case, if you are looking for a real comfort food type of dessert, you can't go wrong with a steamed pudding, especially a Steamed Jam Sponge Pudding. I like to use Strawberry Jam myself, but any kind of jam will work well.
Steamed Jam Pudding
Yield: 4
Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M
Exactly what it says, a steamed jam pudding. Moist and delicious cake coated with sweet jam. If you sprinkle desiccated coconut on the finished pudding to serve, it becomes Toenail Pudding.
Ingredients
- 50g butter softened, plus more for buttering the pudding basin (3 1/2 TBS)
- 1/2 cup (100g) caster sugar (fine granulated sugar)
- pinch salt
- 4 TBS whole milk
- 2 large free range eggs
- 1 cup (140g) self raising flour
- the juice of half a lemon
- 3 TBS raspberry jam
- Desiccated coconut to finish (completely optional,as little or as much as you like)
- Pouring cream, ice cream or warm custard to serve
Instructions
- Butter a medium sized pudding basin or Pyrex bowl well. (It should hold at least 3 1/2 cups) Set aside.
- Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Stir in the flour alternately with the milk to give you a smooth pourable thick batter.
- Whisk the lemon juice into the jam to loosen it. Spoon it into the bottom of the pudding basin. Cover with the pudding batter.
- Take a large piece of grease proof paper. (parchment or waxed paper) Fold a pleat in the middle. Butter the paper. Place on top of the pudding basin and secure with a thick rubber band.
- Place the pudding basin in the top part of a steamer and place over simmering water. Cover tightly. Steam for about 2 hours. Check periodically to make sure the water doesn't boil dry, topping it up every so often with more boiling water. The pudding will be ready when it is well risen and set on top.
- Carefully remove the pudding basin from the pan. Uncover and allow it to rest for a few minutes.
- Run a palette knife around the edge of the basin to loosen and carefully tip out onto a serving platter.
- Sprinkle with as much or as little desiccated coconut as you desire (if using). Serve, warm and cut into thick wedges with either pouring cream, ice cream or warm custard.
Subscribe to:
Posts (Atom)
Social Icons