Les élèves de Sixième ont confectionné, avec l’appui de Madame Petitperrin, leur professeur de langue, des friandises d’Halloween. Ils proposent, en anglais, plusieurs recettes de circonstance.
Wash a red apple and cut it into slices. Dip the slices in lemon juice to stop them turning brown. Make a blood dip by mixing together a can of tinned strawberries. Pour the mixture into a bowl and balance the apple fangs around the edge.
Wash 5 carrots. Try to pick 4 long ones for fingers and 1 short one for the thumb. Carve a small hole at the top of each carrot for the fingernail. Then stick a sliced almond fingernail on top of each hole using low-fat cream cheese. Serve with monster mash or beetroot and mint dip and plenty of peeled carrots for dipping.
Mix together the flesh of 4 ripe avocadoes, 3 tablespoons of low-fat sour cream, 4 tablespoons of tomato salsa and 2 teaspoons of lemon juice.
Beetroot and mint dip
Blend the beetroot (250g) and chickpeas (400g can) until smooth. Add 2 tablespoons of cream cheese and a Small handful of fresh mint, roughly chopped. Pulse to combine. Season with freshly ground black pepper.
To make 6 mummies, cut 3 wholegrain muffins in half and toast them lightly. Make some pizza sauce by mixing together 3 tablespoons of tomato ketchup and 1 teaspoon of tomato purée. Spread the pizza sauce on the muffins and add black olive slices and bits of green pepper for eyes. Drape thin slices of cheddar cheese (or grated cheese) over the muffin to look like bandages. Grill the muffins for about 10 minutes or until the cheese has melted.
Take the yolk out of some hard-boiled eggs. Then fill each hole with smashed avocado and a black olive. Dip a cocktail stick in some ketchup and draw on some wiggly, bloodshot lines.