GRANDPARENTS DAY MAGAZINE
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Food, food, food

A chilling treat  for spooky kidlets and a fabulous way to end a night of Trick or Treating.

Frozen banana ghosts

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INGREDIENTS: 
  • 200g bar white chocolate (supermarket own brand Belgian is good), broken into chunks
  • 4 medium-large, ripe bananas
  • 85g desiccated coconut (you won’t use it all)
  • handful dark chocolate drops
METHOD:
  1. 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.
  2. Peel the bananas, cut in half, and push a popsicle stick 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.
  3. 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 banana ghosts for at least 4 hrs, and up to a week.
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  • IN THIS ISSUE
    • Da Vinci and water
    • Watercolour
    • Water footprints on the dinner plate plate
    • The magic of water
    • Chasing waterfalls
    • Great lakes of the world
    • Who gives a dam?
    • In your corner
    • Legend of the Falls
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • CRAFT CORNER
    • BOOKENDS
    • GARDENING
  • SUPPORT SERVICES
  • CONTACT US