Halloween Recipes

  • Spooky Mummy Pizzas

    Makes 8, Prep time 10 minutes, Cooking time 5 minutes

    1 pack of 4 muffins split in half

    8 Tbsp pizza sauce

    16 slices of pimento stuffed olives (4 large olives)

    8 ready made slices mozzarella or other white cheese cut into rough strips

    Spread each muffin half with a tablespoon of pizza sauce and add two olive slices for eyes. Lay the strips of cheese randomly across the muffins to resemble bandages and use kitchen scissors to trim around the edges. Place on a baking sheet and bake at 200C for 5 minutes until the cheese is melted.

  • Witches Fingers

    Makes 24, Prep Time 30 minutes plus rising time, Cooking Time 20 minutes

    12 blanched almonds split lengthways

    Red and green food colouring

    225 g strong plain flour

    3g fast action dried yeast (about half a sachet)

    Large pinch of salt

    125 -135ml warm water

    Oil for brushing

    Place all the almond halves onto a flat surface like a chopping board and paint the curved sides with the food colouring, set aside. Mix the flour yeast and salt in a large bowl and add most of the warm water to form a dough, add the remainder if it's a bit dry. Turn the dough out onto a lightly floured surface and knead for about ten minutes. Divide the dough into 24 and roll into small balls, then roll each of these into a thin sausage and place onto a large floured baking sheet. Place an almond half on the end of each finger and press it well in, with a small sharp knife make a shallow slash just below the nail and then make another three small slashes at the middle to look like a knuckle . Oil a piece of cling film and cover the fingers with it, allow to rise for 30 minutes, then remove the film and bake at 200c for approximately 20 minutes until lightly browned. Allow to cool and serve.

  • Sticky Caramel and Apple Fondue

    Serves 8, Prep time 10 minutes, Cooking time 7 minutes

    4 red apples cored and cut into wedges

    Juice of half a lemon

    300g light soft brown sugar

    200 ml double cream

    120 butter

    Pinch of salt

    Toss the apple wedges with the lemon juice and arrange on a serving plate. Put the sugar, cream, butter and salt into a medium saucepan and whisk over a medium heat for a couple of minutes so that the butter melts and the sugar dissolves . Continue to whisk for about another five minutes until the mixture thickens and is smooth and glossy. Transfer the caramel dip to a serving bowl and allow to cool slightly before serving with the apple wedges. If you have any leftover caramel dip , keep it in the fridge and serve with ice cream.

  • Hot Dog Mummies

    Makes 12, Prep time 20 minutes, Cooking time 25 minutes

    6 jumbo hotdogs halved

    1 pack of ready rolled shortcrust pastry

    American style mustard to decorate

    Unroll the shortcrust pastry and leave it on the plastic, use a pizza cutter and roll it up and down the length to produce thin uneven strips. Take an sausage half and wrap it up in a pastry strip cris crossing it here and there, leave a gap for the face then take another strip and wrap the remainder. Repeat with all the sausage halves placing them onto a baking sheet, bake at 200C for 20 to 25 minutes until the pastry is lightly browned. Allow them to cool and then use the mustard to make two eyes on each sausage. Serve with extra mustard on the side. 

  • Guacamouldy with spooky dippers

    Serves 8 Prep time 20 minutes, Cooking time 5 minutes

    16 corn tortillas

    Olive Oil for brushing

    6 large avocados

    1/2 small onion very finely chopped

    1 or 2 mild green chillies de seeded and very finely chopped

    Small bunch of coriander very finely chopped

    Juice of a lime

    Sea salt and black pepper

    Small jar of stuffed olives, sliced into rings

    Use halloween cookie cutters to cut out chips from the tortillas, brush both sides with the oil and place on a baking tray, bake for about 5 minutes at 180C. Halve the avocados remove the stone and use a spoon to scoop out the flesh and place in a bowl, add the onion, chilli,  coriander and lime juice and use a fork to mash the avocado and combine the ingredients, season to taste and fold in the olives keeping a few aside to place on top, transfer to a serving bowl and decorate with the remaining olives, serve with the chips.

     

  • Ghostly Apples

    Makes 6, Prep time 10 minutes, Cooking time 5 minutes plus chilling time

    6 light coloured apples

    6 sturdy twigs, scrubbed clean

    200g white chocolate

    1 or 2 tsp sunflower oil

    100g desiccated coconut

    Remove the stems from the apples and skewer each one with a twig, blot any juice with a piece of kitchen roll. Break the chocolate into pieces and put into a heatproof bowl, place this over a pan of simmering water and stir until it melts, stir in a teaspoon of the oil so that the chocolate is very smooth and flowing. Have a bowl with the coconut at hand and a baking sheet or flat plate on which to to place the coated apples. Keeping the chocolate warm and working quickly dip an apple into it turning until well covered , allow the excess to drip off then toss spoonfuls of the coconut over the chocolate till covered. Scoop up the fallen coconut back into the bowl and repeat with the remaining apples. Don't try to roll the chocolate apples in the coconut as it will drag the chocolate off and if the chocolate thickens up too much, add another teaspoon of oil and whisk over the heat

How to carve out a pumpkin

How to carve out a pumpkin

1.Draw a lid on top of your pumpkin. Make sure it's big enough for you to get into 2. Cut the lid out at an angle 3. Remove the seeds and pulp 4. Scrape the inside walls until they are 1 inch thick 5. Draw your pattern into the pumpkin 6. Cut along the lines that you drew and push out the shapes 7. Insert a candle or battery-operated tea light and replace the lid

Visit our Facebook and show us a photo of your own pumpkin master piece to be in with the chance to WIN some in store vouchers!