Toy Story 4: Toy Story Party
These five easy, healthy recipes are the perfect accompaniment to your Toy Story 4 party. In partnership with Disney.
- 75 grams light agave syrup
- 100 millilitres water
- 150 grams fresh blueberries
- 175 millilitres freshly squeezed lemon juice
- 750 millilitres cold filtered still or sparkling water, depending on your preference
- Ice, to serve
- Fresh blueberries, to serve
- Lemon slices, to serve
- To make the blueberry simple syrup, combine the agave with 100 millilitres water in a saucepan set over a medium heat. Stir in the blueberries and bring to a boil then reduce the heat and simmer until the blueberries have broken down, and the mixture is slightly syrupy.
- Strain the syrup through a fine sieve and set aside to cool.
- In a large pitcher, jug or bowl (depending on how you want to serve your lemonade) whisk together the blueberry syrup, lemon juice and still/sparkling water.
- Serve in glasses with ice, fresh blueberries and lemon slices.
- 310 grams finely ground wholemeal flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 large egg
- 60 grams honey
- 60 millilitres vegetable oil
- 60 millilitres water
- For the sorbet:
- 3 bananas, frozen
- 200 grams strawberries, hulled and frozen
- 1 teaspoon lemon juice
- To make the sporks: Preheat the oven to 150 C / 130 C fan. Lightly grease 10 metal serving spoons.
- Whisk together the flour, salt, cinnamon, and baking powder. Set aside.
- In a separate bowl, whisk together the egg, honey, oil, and water. Add the wet ingredients to the dry mixture, stirring to form a dough. Divide the dough in half, and shape each half into a square. Set one aside.
- Working with the first piece of dough, roll it between two pieces of lightly floured parchment until it's about ½ cm thick - try to keep the dough a uniform thickness throughout.
- Using your spoon as an outline, measure out a few rectangles that will fit over the spoon. Place a rectangle over one of the greased spoons, pressing it into the spoon so that it forms an accurate outline of the spoon. Cut any excess dough off with a sharp knife or scissors and chope the round top off the ‘bowl’ of the spoon to form a flat surface. Finally, cut a few fork tines into the flattened bowl end of the spoon.
- Repeat with the rest of the dough and spoons.
- Transfer any finished spoons to the fridge whilst you repeat the process with the second piece of dough. You can re-roll the dough, so keep going until it’s all used up.
- Bake the crackers for 15 - 17 minutes until they're browning around the edges and golden all over.
- Turn off the oven, and open the oven door wide. After 5 minutes or so, when much of the oven's heat has dissipated, shut the oven door, and let it cool down completely with the crackers inside; this will help them become as crisp as possible. Finally, remove the sporks from their spoon moulds and set aside.
- To make the sorbet: place the fruit in a food processor or blender along with the lemon juice and salt and process until smooth – scraping down the sides occasionally. The sorbet will be soft serve style texture right out of the blender, but you can put it in the freezer to firm up for a bit if you want.
- 130 grams plain flour
- 160 grams fine polenta/cornmeal
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 240 millilitres buttermilk
- 115 grams unsalted butter, melted
- 30 grams light agave syrup
- 2 large eggs
- 30 grams cheddar cheese, finely grated, plus 25 grams extra for sprinkling
- 3 small hot dog sausages, cut into thin rounds
- 1 tablespoon chives, finely chopped
- Preheat oven to 200 C / 180 C fan.
- Lightly coat a 24-cup mini muffin tin (or 2 x 12 holes) with nonstick spray or grease with butter and set aside.
- In a large bowl, combine the flour, polenta, bicarbonate of soda, paprika, salt and pepper.
- In a measuring jug or second bowl, whisk together the buttermilk, butter, agave, eggs and cheese. Pour the wet mixture over the dry ingredients and stir to combine until just until combined - try not to over mix.
- Stir through the hot dog rounds and chives and then scoop divide the batter between the muffin holes.
- Sprinkle with the remaining cheddar cheese and place into the oven to bake for 8-10 minutes, or until golden brown.
- Remove from oven and cool on a wire rack.
- 2 ¼ teaspoons active dry yeast
- 320 millilitres warm water
- 50 grams honey
- 210 grams plain flour
- 310 grams wholemeal flour
- ½ teaspoon fine salt
- 1 egg, beaten, for egg wash
- For cooking the pretzels:
- 1.2 litres water
- 90 grams bicarbonate of soda
- For garnishing the pretzels:
- 1–2 tablespoons melted butter
- Maldon sea salt, to taste
- Dijon mustard, to serve
- In a large jug mix together the yeast, warm water and honey until combined then set aside for 5 - 10 minutes until frothy and bubbled up.
- In the bowl of a stand mixer fitted with a dough hook add the plain flour, wholemeal flour and salt and mix to combine. Slowly add the yeast mixture, mixing on low speed until everything is incorporated. Increase the speed slightly and knead together for 5 - 8 minutes, until the dough is smooth and comes away from the sides of the bowl easily. Transfer to a lightly greased bowl and cover with cling film then place in a draft-free place for about 1 hour, or until doubled in size.
- Preheat oven to 230 C / 210 C fan and grease and line 2 large baking trays.
- Place the water and bicarbonate of soda in a deep saucepan and set over a high heat to come to a boil.
- Remove the dough from the bowl and divide into 16 pieces. Roll each piece into a rope about 23 - 25cm long. Continue until all the pretzels are rolled.
- Once the water is boiling, drop the pretzels in, one at a time, and boil for about 20 seconds. Remove with a slotted spoon and place onto the prepared baking sheets, bending them into staff shapes as you place them down. Once all the pretzels have been boiled, brush them with the egg wash and place them in the oven to bake for about 8 - 10 minutes.
- Remove from oven, brush tops with melted butter and sprinkle with salt then serve warm with the mustard.
- 75 grams popcorn, popped
- 100 grams mixed chopped nuts
- 80 grams coconut oil
- 60 grams almond butter
- 25 grams honey, plus 1 teaspoon
- Pinch cinnamon
- ¼ teaspoon vanilla extract
- 3 tablespoons natural low-fat yoghurt
- Place popped popcorn and nuts in a large bowl.
- Melt coconut oil, almond butter, honey, and cinnamon together in a small saucepan over medium heat, whisking until melted and smooth. Whisk in the vanilla and remove from heat. Pour over the popcorn and nuts in the bowl and gently stir until evenly coated.
- Lightly grease a star-shaped cutter and line a 34 x 24 cm baking tray with greaseproof paper.
- Press popcorn mixture into the lined baking sheet and leave to set. When set, cut out stars with the lightly greased cutter and set aside.
- Mix the honey and yoghurt together in a bowl and transfer to a piping bag. Cut the end of the piping bag to form a small opening and then drizzle over the popcorn stars. Leave to set for 1 hour in the fridge before serving.