Spooky SNACKS

Serve up frighteningly good bites for your little trick or treaters

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Fright night noodles

MAKES 6

6 capsicums (tri-colour)

440g packet thin Singapore egg noodles

4 spring onions, thinly sliced

1 carrot, julienned

1 courgette, julienned

2 tbsp oyster sauce

2 tbsp light soy sauce

2 tbsp honey

1 tsp sesame oil

1 tbsp sesame seeds, toasted

1 Cut a lid from top of each capsicum about 2cm thick. Carefully scoop out seeds and cut out the white membrane.

2 Cut eye and mouth shapes in one side of each capsicum as shown using a small, sharp knife.

3 Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes, then drain.

4 In a large bowl, combine noodles with vegetables, oyster sauce, soy sauce, honey and sesame oil. Toss well and sprinkle with sesame seeds. Spoon into hollowed-out capsicums.

Rice crispie monsters

PREP & COOK 50 MINS MAKES 16

6 cups rice bubbles 280g bag pink and white marshmallows 75g butter, chopped 1 tsp vanilla essence 2 cups icing sugar Green food colouring, to tint Candy eyes (see notes), large round white peppermints, to decorate

1 Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending 2cm above pan edges.

2 Place rice bubbles in a large mixing bowl.

3 Combine marshmallows, butter and vanilla in a medium saucepan. Stir over medium heat until marshmallows are melted and mixture is smooth. Add to rice bubbles and mix well.

4 Press into prepared pan and smooth top. Refrigerate for 4 hours or until firm.