3 Freaky Freakshakes for Halloween

It’s spooooky season! We’re getting ready for a frightfully good Halloween by serving up some freaky freakshakes.

We’ve created three different recipes: one crowd-pleaser, one for the kids and one for the grown-ups. Read on for the recipes…

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Three 20-minute meals for busy foodies

We’ve all been there. It was one of those weeks, and you just want to kick back and relax over the weekend. Our three meal suggestions from Ocadolife magazine take just 20 minutes to make: perfect for an impressive but laid-back brunch, lunch or dinner.

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Quick recipes for the cauliflower revolution

Forget everything you thought you knew about cauliflower: its life as a soggy school dinner side is a thing of the past, and it’s now the hottest veg of the year.

Our three easy, veggie-friendly recipes include a five-minute cous cous, a deliciously creamy curry and roasted cauliflower fajitas. Prepare to be amazed: you honestly won’t miss the meat.

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Beat Blue Monday with Propercorn

Falling on the third Monday of the New Year, Blue Monday is officially the saddest day of the year: the excitement from the festivities finally fizzles out and the cold, dark winter gets to us.

As a result, many of us lose motivation, ditch our diets and go back to old habits. Lucy Fry, our Crisps and Snacks buyer, reveals the telling data from ocado.com…

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Make your own Asian-Style Kale Crisps

 

As delicious as they are trendy, kale crisps are surprisingly easy to make. Try our take on the light snack with an East Asian twist.

Ingredients

1 bag Essential Waitrose Curly Kale (200g), washed and shaken dry
1–2 tsps Saitaku Mirin Seasoning
3–4 sprays Filippo Berio Mild & Light Olive Oil Spray
¼ tsp Bart Chinese Five Spice Powder
Salt and pepper, to taste

Instructions

  1. Preheat the oven to 150°C, and line a large baking tray with baking parchment.
  2. Place the kale on the tray in a single layer. Spritz with 3–4 sprays of olive oil, and sprinkle over the mirin, salt and pepper.
  3. Bake for 15 minutes, or until dry and crispy.
  4. Place the kale crisps in a bowl and sprinkle over the five spice powder, adding a little more salt to taste if necessary.

Bacon-wrapped jalapeños and water chestnuts recipe

Blog_Bacon_JalapenosCanapés are brilliant. They’re perfect for feeding a group of people, they look adorable, and because they’re small you can try lots of different things. Our recipe for bacon-wrapped jalapeños and water chestnuts is quick, easy and mouth-wateringly good.

Ingredients

12 streaky bacon rashers, cut in half widthways
12 Kingfisher whole water chestnuts
1 sprinkle brown sugar
12 fresh jalapeño peppers, deseeded
25g cream cheese
3 tbsp chilli sauce or chutney, for serving

Instructions

  1. Preheat oven to 200°C/180°C fan/Gas Mark 6.
  1. Cut the bacon rashers in half widthways and lay them on a baking sheet. Sprinkle a little brown sugar over them.
  1. Deseed the jalapeños and fill the insides with cream cheese.
  1. Place them on top of half the rashers, and place a chestnut on top of the other half (cut the chestnuts in half if they’re particularly large). Roll up and secure with a cocktail stick.
  1. Bake in the oven for 20 mins, or until crisp. Serve with chilli sauce or chutney for dipping.

 

Have a Happy New Year, everyone.

Mulled beer recipe: Hiver comes (a-)wassailing

Here we come a-wassailing
Among the leaves so green;
Here we come a-wand’ring
So fair to be seen.

Going wassailing (wishing good health) during Yuletide isn’t as common as it was in medieval England, but we still enjoy the hot punch that was drunk as part of the ceremony.

There are several versions of the recipe out there: Hiver’s take on the traditional kind uses their Hiver Honey Beer in this sweet, lightly-spiced recipe.

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