This Halloween, why not have a party with a difference and take part in the
Incredible Relay?
It's really simple, all you need to do is host a dinner party or invite some mates round for tea. Charge a small entrance fee and donate the money to RNIB. Then, ask your friends to keep the jack o'lantern burning by hosting their own pizza evening, pie and mash night or tea and cake afternoon!
Your event can be as simple or as elaborate as you like. The money you raise will go towards the rebuilding of RNIB Rushton School and Children's Home, to help children like
Olivia, who have sight loss and complex needs.
Frightening finger food
We've got some scary Halloween treats to get your guests in a spooky mood. But if you'd prefer our seasonal winter warmers, check out our
food ideas and inspiration page.
We also have some great
home and kitchen products available for blind and partially sighted chefs; everything from talking scales to non-slip chopping boards.
Meringue ghosts
Ingredients
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five large egg whites, at room temperature
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115 g caster sugar
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115 g icing sugar
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dark chocolate chips, to decorate
Method
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Preheat the oven to 110°C. Line two baking sheets with non-stick liner or baking parchment (meringue can stick on greaseproof paper and foil)
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Tip the egg whites into a large non plastic mixing bowl. Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
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Now turn the speed up and start to add the caster sugar, a dessert spoonful at a time. Continue beating for three to four seconds between each addition. It's important to add the sugar slowly to prevent the meringue from oozing later. When ready, the mixture should be thick and glossy.
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Sift a third of the icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
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Scoop the mixture into a piping bag with a 1 1/2 to 2 cm nozzle. Squeeze into ghost-like shapes about 3cm apart. Carefully add the chocolate chip 'eyes'.
Bake for 50 mins in a conventional or gas oven, so the meringues are still white but can be lifted from the paper without sticking. Turn off the oven, leave the door ajar and leave the meringues until cold. (The meringues will now keep in an airtight tin for up to two weeks.)
Gingerbread ghouls
Make gingerbread men using your favourite recipe and decorate them with piped icing and sweets to create bones, fangs and scary features. Boo!