Whether you're throwing a party or simply want to give the kids a spooky treat, we've rounded up some of the best recipes you'll want to try this Halloween...
Oozing Eyeballs with Spaghetti Worms
Preparation time: 20 minutes
Cooking time: about 30 minutes
500 g minced turkey
3 tablespoons pesto sauce
25 g fresh white breadcrumbs
1 egg, beaten
Salt and freshly ground black pepper
50 g Mozzarella cheese, from a block, cut into thin sticks
350 g jar Newman’s Own Basilico sauce
4 extra large pitted black olives, sliced into 12
300g dried spaghetti
1. Preheat the oven to 180˚C, Gas mark 4. Place the minced turkey in a mixing bowl, with the pesto sauce, breadcrumbs and egg. Season and mix until all the ingredients are combined. Shape into 12 meatballs and place on a non-stick baking tray.
2. Make a hole through the centre of each meatball with the handle of a teaspoon, but not all the way through. Drizzle in a little of the Basilico sauce then poke a mozzarella stick into each, so just poking out the top. Top each with a slice of olive.
3. Bake for 20- 25 minutes until cooked through and the cheese has melted and is oozing.
4. Meanwhile bring a large saucepan of slightly salted water to the boil and add the spaghetti, cook for 8-10 minutes or according to packet instructions and drain well. Return to the pan to keep warm.
5. Place the remaining Basilico sauce in a small pan, heat gently until hot, then pour over the spaghetti and toss well. 6. Divide the spaghetti worms between 4 bowls and top each with the oozing meatball eyes. Serve immediately.
Severed finger sausage rolls
Preparation time: 15 mins
Cooking time: 20 mins
375g puff pastry
1 egg, beaten
1 tbsp milk
10 black pitted olives
1 squeeze tomato ketchup
1. Preheat the oven to 190°C/170°C fan/Gas 5 and line an oven tray with baking parchment.
2. Cut all the frankfurters in half; the curved end will be the tip of each 'finger'.
3. Cut a 375g sheet of puff pastry into three lengthways, then cut each length into 7 even strips. Roll a piece of pastry around each frankfurter half, pinching it at the 'fingertip' end, then, using a sharp knife, make small incisions in the pastry for 'knuckles'.
4. Mix the egg with the milk and use to brush each finger well. Halve the black pitted olives, cut into fingernail shapes and press well onto each finger so they stick during cooking.
5. Bake for 15-20 mins or until golden. To serve, dip the base of each finger into tomato ketchup.
Recipe from morrisons.com
Blood and eyeball dumpling
450g pork mince/sausage mince
230g black pudding
0.5 tsp. salt
2 tsp. minced ginger
2 tbsp. light soy
1 tbsp. rice wine
2 tsp. sugar
2 tsp. sesame oil
1 egg white
Siu mai wrappers
350 queen scallops
Lump fish caviar to garnish
1. Blitz the black pudding into a fine crumb using a food processor.
2. In a large bowl combine the sausage meat, black pudding crumb, salt, ginger, soy, rice wine, sesame oil and egg white.
3. Use chopsticks to combine, stirring in one direction until all of the ingredients are well combined.
4. Take an individual siu mai wrapper and spread a generous teaspoon of the mixture evenly over the entire surface.
5. Keeping the edges of the wrapper between your thumb and index finger use the teaspoon to push the centre of the wrapper down while bringing the edges up to form a cup shape.
6. To complete the 'eyeball' garnish simply slice the scallops in half horizontally. Place the coin shaped cut scallop on top of the dumpling then carefully place a few lump fish roe in the centre to form the 'pupil'.
7. Heat a bamboo steamer over a wok. Oil some grease proof paper and line the bottom of the steamer basket. Place the dumplings inside and steam for 7-8 minutes or until the dumplings are cooked through.
8. For eyeball entrails use Rice Noodles and Sriracha Sauce.
9. Serve with a dipping sauce (3 tablespoons light soy, 1 tbsp black rice vinegar, 1 tsp sugar).
Recipe by Zing-zing.co.uk
Spider web red velvet cake
Preparation time: 40 minutes, plus cooling and setting
Cooking time: 1 hour 10 minutes
200g salted butter at room temperature, plus extra for greasing
350g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 ½ tbsp cocoa powder
¼ tsp fine sea salt
375g caster sugar
1½ tsp vanilla extract
284ml carton buttermilk
1 tbsp white wine vinegar
2 x 10g packs Dr Oetker red gel food colour
Cream cheese filling:
120g salted butter at room temperature
120g Philadelphia soft cheese
120g icing sugar
300ml carton double cream
250g dark chocolate (70 per cent cocoa), roughly chopped
1½ tbsp liquid glucose
50g white chocolate, roughly chopped
1. Preheat the oven to 170˚C, gas mark 3. Grease the base and sides of a 23cm spring form cake tin and line with baking parchment.
2. Sift together all the dry ingredients except the sugar; set aside. Using electric beaters, cream the butter and sugar for 1 minute. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla.
3. Beat in ¼ the dry ingredients, then 1/3 the buttermilk and repeat, until fully combined.
4. Mix the vinegar and food colouring together; beat into the mixture.
5. Scrape into the tin and spread until level; tap the tin on the work surface to knock out any air bubbles. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set on a wire rack and leave to cool completely in the tin.
6. For the filling, use electric beaters to beat together the butter, soft cheese and icing sugar.
7. Remove the cake from the tin and cut horizontally into 3 even layers (use a serrated knife). Take the bottom layer and place on a baking sheet, spread with ½ the filling, then repeat with the middle layer of cake and remainder of the filling; top with the final layer of cake. Leave to set in the fridge for 20-30 minutes.
8. For the icing, melt the cream, chocolate and glucose together in a heatproof bowl set over a pan of barely simmering water (making sure the base of the bowl doesn’t touch the water). Melt the white chocolate in another bowl using the same method and pour into a small piping bag.
9. Invert the cake onto a wire rack so there is a flat surface for the icing; set over a tray to catch the drips. Working quickly pour the dark chocolate icing over the middle of the cake. With a palette knife, use long strokes to push the icing over the sides to create an even coating over the whole cake.
10. Starting slightly off centre, pipe a white chocolate spiral from the centre of the cake out to the edges (the tighter the lines, the more dramatic the effect). Take a cocktail stick and, starting from the centre, pull it through the white chocolate to the outside. Repeat, working around the cake, to create a spider’s web effect.
11. Let the icing set for about 20-30 minutes. To store, keep refrigerated, and bring to room temperature before eating.
For more information head to waitrose.com
Savse Super Red Broken Glass Cheesecakes
70g melted butter
100g digestive biscuits
125ml Savse Super Red
40g caster sugar
150g cream cheese
75g double cream (whipped)
75g Greek yoghurt
1 pack clear boiled sweets
125ml Savse Super Red
1tsp natural food colouring
1. Blitz your biscuit and hazelnuts in a food processor until they resemble crumbs. Add the melted butter. Blitz again to combine, then add a tablespoon of the crumble into the bottom of each shot glass. Chill while you make the filling.
2. Using an electric whisk, mix together the cream cheese, sugar and Savse Super Red Smoothie until well combined and non-streaky.
3. In a separate bowl, whip the cream, then fold into the cream cheese mixture along with the Greek yoghurt. Distribute this mixture on top of the biscuit bases and smooth off. Chill for at least two hours.
4. Preheat oven to 200C. To make your broken glass toppers, crush your boiled sweets and arrange in a thin layer on a baking tray lined with non stick baking paper. Bake for 10 minutes or until the crushed sweets have melted and formed a glass sheet. Remove from the oven, cool and break up into pieces.
Combine the remaining Super Red Savse Smoothie with the food colouring. Use the red mix and ‘glass’ shards to decorate the cheesecakes.
Recipe created for Savse by TassyBakes
Graveyard chocolate pots and cookies
Preparation time: 30 minutes
Cooking time: 10-15 minutes
Ingredients for the chocolate pots:
200ml double cream
130g dark plain chocolate (minimum 70% cocoa solids)
70g milk chocolate
2 tbsp liquid glucose
2 egg yolks
100g Rachel’s Greek Style natural yogurt
50g Oreo cookies crushed (to decorate)
Method for the chocolate pots:
1. Heat the cream, do not allow it to boil.
2. Break the chocolate into a bowl and pour over the hot cream. Stir the chocolate until it melts and there is a smooth consistency.
3. Add the liquid glucose, egg yolks and butter, and beat lightly to combine the ingredients into the chocolate mixture.
4. Fold in the yogurt.
5. Pour the mixture into the glasses and refrigerate for a couple of hours before serving.
Ingredients for the cookies:
50g Oreo cookies, crushed
180g unsalted butter, softened
112g caster sugar
1 large egg, beaten
Couple of drops vanilla extract
200g plain flour, sifted
1/2tsp baking powder
100g dark chocolate, melted (to decorate)
Method for the Cookies:
1. Pre-heat the oven to 200°C/400°F/Gas Mark 6. Line a baking sheet with parchment paper.
2. Begin by crushing the Oreo cookies and then put them to one side.
3. In a large bowl or using an electric mixer, beat the butter with the caster sugar until light and creamy. Beat in the egg and the vanilla extract. Add the flour and baking powder and blend until a soft dough is formed.
4. Add the crushed Oreo cookies to the mixture and combine fully until you have a speckled looking dough.
5. Refrigerate the dough for at least one hour (this will make it easier to roll out).
6. On a floured surface roll out the dough to 1/2cm thickness. With a sharp knife, cut out tombstone shapes and place the cookies apart on the tray.
7. Bake the cookies until the edges are slightly browned for approximately 10 minutes. Transfer to a cooling rack and cool completely before handling.
8. Using a small piping bag with a small plain nozzle, fill with the melted chocolate and pipe the letters RIP.
9. Leave once again for the chocolate to set.
10. Place an RIP cookie in the centre of each glass and then sprinkle crushed Oreo cookie crumb around the biscuit to look like soil and stones. Serve immediately.
Preparation time: 10 minutes
Cooking time: 10 minutes
4 tablespoons golden syrup
350g/12oz plain flour
½ tsp Schwartz Mace, Ground
½ tsp Schwartz Cinnamon Powder
1 tsp Bicarbonate of soda
1. Pre-heat the oven to 190°C, 375°F, Gas mark 5.
2. Line a baking tray with greaseproof paper.
3. Melt the butter, sugar and golden syrup over a low heat, stirring until the sugar crystals have dissolved.
In another bowl, sift the flour, bicarbonate soda, Ginger, Mace, and Cinnamon.
4. Add the dry ingredients to the warm mixture a little at a time until you achieve a soft dough. Add a little milk if the dough seems dry.
5. Roll out your dough to a thickness of 3-4mm then cut out using Halloween themed cutters.
6. Place onto your prepared baking tray and bake in the middle of your oven for around 10 minutes until lightly coloured, biscuits should be slightly giving but not squashy if you press them lightly.
Vampire pumpkin muffins
Preparation time: 20 minutes
Cooking time: 25 minutes
300g prepared pumpkin or butternut squash, chopped
100ml vegetable oil
1 large egg
1 tsp Lyle’s Golden Syrup
1 tsp Lyle’s Black Treacle
250g plain flour
1/2 tsp salt
1 tbsp baking powder
1 tsp dried Italian mixed herbs
100g finely grated Cheddar cheese
10 cherry tomatoes, halved
100g mozzarella cheese
1. Preheat the oven to 190°C/fan oven 170°C/ Gas Mark 5. Put 10 paper muffin cases into a muffin tin.
2. Cook the pumpkin or butternut squash in lightly salted boiling water until tender, about 10-12 minutes. Drain thoroughly and puree with a stick blender, or mash until smooth. Cool.
3. In a jug, beat together the oil, egg, milk, golden syrup and black treacle. Sift the flour, salt and baking powder into a large mixing bowl and stir in the dried herbs and Cheddar cheese.
4. Pour the liquid into the dry ingredients and add the cooled pumpkin. Stir until just combined – do not beat or stir too much!
5. Spoon the mixture into the muffin cases. Bake for 20-25 minutes until risen and golden.
6. Cut a small slit in the cherry tomato halves and push in a tiny slice of mozzarella. Place on top of the muffins to look like ‘eyes’. Cut 'fangs' from the rest of the mozzarella and arrange on the muffins. Serve whilst warm.
For more information visit Lylesgoldensyrup.com
Halloween Frozen banana ghosts
Preparation time: 10 minutes
Freezing time: 4 hours
200g white chocolate broken into chunks
4 Del Monte® ripe bananas
85g desiccated coconut
1 handful dark chocolate drops
1. In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.
2. Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.
3. Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.
For more information head to delmonteeurope.com
Spider beef burgers
450g (1lb) lean minced beef
1 small onion, chopped into very small pieces
5ml (1 teasp) dried mixed herbs or you can use a handful of chopped fresh herbs a sprinkle of ground black pepper
½ red pepper, chopped into very small pieces
30ml (2 tbsp) tomato ketchup or brown sauce
1 small carton of plain yogurt
15ml (1 tbsp) of mango chutney
5 ml (1 teasp) mild curry powder
4 dried apricots cut up into very small pieces
1. Place all of the above ingredients in a large bowl and using your hands mix well, making sure the vegetables are mixed into the meat.
2. Divide the mixture into 6 and shape into burgers.
3. Cook under the grill or on a baking tray in a hot oven or in a frying pan, turning once until they are brown and piping hot in the middle, approximately 10 - 15 minutes.
4. To make the spiders - For legs use thin strips of peppers, carrots or cucumber and push into your cooked burger, you can use peices of peppers or tomatoes and olives for the mouth and eyes.
5.To make the Creamy Apricot and Curry dip - In a small bowl mix together the yogurt with the curry powder, then add the apricots and mango chutney. Cover the bowl and keep in the fridge.
For more information head to eatwelshlambandwelshbeef.com
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