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Scary Halloween jelly
Cut the jelly into cubes with scissors and place in a bowl. Add 400ml boiling water and stir continuously until dissolved.
Drain the lychees, reserving the juice. Put the juice in a measuring jug and make up to 400ml with cold water. Add to the dissolved jelly.
Pour about a quarter of the jelly into a clear glass dish and place in the fridge to set.
Take a grape and gently push a jelly bean into the centre, using the hole where the stalk has been. Then gently push the grape into a lychee. Repeat with the remaining grapes and lychees to make eyeballs.
To make the spooky fingers, divide the marzipan into 6 and shape into sausages the size of a finger. Pipe a little red gel at one end and attach an almond to represent a fingernail. Using a small knife mark three or four lines half way down the finger to make a knuckle.
When the jelly is set, arrange half the eyeballs over the surface, add more jelly and return to the fridge.
When this has set, arrange the remaining eyeballs over the jelly. Place the spooky fingers against the side of the bowl. Pour over the remaining jelly and place in the fridge to set. Serve in the bowl.
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Slime bug cups
Make up the jelly following pack instructions. Pour a third of the mixture into 12 small glasses or plastic pots. Add a couple of bugs to each pot, then leave to set in the fridge, keeping remaining jelly at room temperature.
Once set, add more bugs to each container (lean some against edges, so they stick out the top). Pour over a third of the jelly and leave to set in the fridge. Repeat with remaining bugs and jelly.
For the soil topping, place cookies in a plastic bag and, using a rolling pin, bash into crumbs, then tip onto a plate.
Just before serving, sprinkle a layer of soil over each set jelly, then top with a mushroom, a slug and some ants or your choice of creepy crawlies.
Meatballs with vine tomato sauce
Mash the meat in a bowl with a spoon, then tip in the onion, apple, red pepper and oregano (and seasoning if you want to). Mash again to mix everything together. Now mix well with your hands until the mixture is sticky and divide into 16 smallish balls. Chill in the fridge while you make the sauce. You can make them up to this stage 2 days ahead, or freeze them.
Make the sauce. Soften the onion in a medium saucepan with the oil. Tip in the tomatoes and simmer very gently, uncovered, for about 20 mins. Add the rest of the ingredients except the basil and slow cook for another 15-20 mins. Add the basil and a splash of water from the kettle. Tip the contents of the pan into the food processor and whizz until smooth.
Heat oven to 190C/fan 170C/gas 5. Gently roll the meatballs in flour. Heat a spoonful of oil in an ovenproof non-stick frying pan, wipe out with kitchen paper, then add the meatballs and fry gently and slowly over a low heat for 10 mins, turning them over once with tongs. (You may need to do this in batches if your pan is not very big.) Drain off any excess fat, pour in the sauce and finish off cooking in the oven for 15 mins. Serve with pumpkin mash.
With the chalkboard pen, mark where you’ll cut the top off (similar to carving a real pumpkin). Use your serrated kitchen knife to cut and remove the top. Mark dots with the chalkboard pen where the four legs will go on each side. About 1-2 inches apart. Make sure to leave plenty of room in front for the spooky spider face.Cut small holes with an exact-o knife to fit the pipe cleaners and then insert inside.Decorate your spooky spider face with the chalkboard pen and fill with your favorite candy.
I used three large Fender Washers for my counter weight and as the part of the Stabilizer where you can put your foot upon to apply tension as you pull up on the camera.
I could've used one washer but I needed some weight...I also could've used more than three but than placing my foot on a large pile of washers was uncomfortable and would defeat the purpose of a "light and simple" stabilizer.
Step 4 of my latest diy project - a woodland lichen pendant!
You can find this easy tutorial on my blog (see profile for details!).