Halloween treats that are sure to make for a frightful evening in
It’s that time of year again when we dress to impress in our scariest best, decorate our houses in spooky-themed accessories and head to the kitchen to create a flurry of frightful dishes from sweet treats to savoury feasts. So, if you’re after a fang-tastic night this Halloween, look no further than our roundup of Halloween recipes to help you prepare for the most ghastly night of the year!
Roasted Cauliflower Brain with Green Slime Hummus and Dead Man’s Finger Sandwiches
- 1 whole cauliflower
- 2 tbsp olive oil
- 150ml white wine
- Salt and pepper
- 3 tbsp tomato ketchup
For the green slime
- 50g watercress, roughly chopped
- 2 tins chickpeas in water
- 2 cloves garlic
- 1 tbsp tahini
- Juice of one lemon
- 1 tsp ground coriander
- 6 tbsp olive oil
For the dead man’s fingers
- 1/2 a loaf of thin-sliced white bread, crusts removed
- Soft butter or margarine
- 150g cream cheese
- 50g whole almonds
- Preheat oven to 150°C. Trim the leaves from the cauliflower and cut its base flat so that it sits upright. Rub all over with olive oil. Place the cauliflower into an ovenproof casserole dish and pour over the white wine. Cover tightly with foil and bake for 1.5 hours. Check after 1 hour and brush on more oil if cauliflower seems dry. After the time is up, remove from the oven and insert a long knife into the centre of the cauliflower, ensuring that it is cooked all the way through. Leave to cool.
- While the cauliflower is in the oven, make the hummus. Drain and rinse the chickpeas and place into a blender with the watercress, garlic, tahini, lemon juice, ground coriander and a pinch of salt. Blend until smooth, gradually adding olive oil. Taste and adjust seasoning and lemon juice if necessary.
- To make the finger sandwiches, gently flatten the slices of bread with a rolling pin to make them more pliable. Spread each slice with a little butter or margarine and some cream cheese. Roll up the sandwiches, then use a blunt knife to make indentations to form the knuckles. Trim one end of each roll into a V shape and use a little cream cheese to stick on an almond fingernail.
- Once the cauliflower has cooled, use a sharp knife to carefully cut a hollow, creating a bowl in the top. Fill this with the green hummus, then mix the ketchup with a little warm water and drizzles over the sides of the cauliflower to look like blood.
- Serve the cauliflower brain with the dead man’s fingers on the side for dipping.
Spooky Tortilla Graveyard with Guacamole Dip
- 4 ripe avocadoes
- 2 tbsp fresh lemon juice
- 1 small red onion, finely diced
- 4 tbsp coriander, finely chopped
- 2-3 large tortilla wraps
- 250ml vegetable oil
- 85g watercress
- Salt and pepper
- To make the guacamole, add the avocado and lemon juice to a blender or food processor along with a pinch of salt and pepper. Blend until smooth, then stir in the coriander and red onion. Taste and adjust seasoning if necessary.
- Use a small, sharp knife to cut grave stone shapes from the tortilla wraps. Why not be as creative as you like and try cutting out some ghosts or trees as well!
- Place a large frying pan on a medium-high heat and add the vegetable oil. After a few minutes, check the temperature of the oil by dropping in a small piece of tortilla wrap. If the wrap sinks to the bottom, the oil is not hot enough. Once the oil is the correct temperature, the tortilla should stay on the surface and create bubbles.
- Add a few tortilla shapes at a time to the oil, frying for less than a minute on each side or until golden. Drain the shapes on kitchen towel and allow to cool.
- Once the shapes have cooled, take a large ceramic oven dish and fill spread the guacamole evenly over the base. Scatter over the watercress to represent grass, then place the gravestones and other shapes in any way you like.
- If not serving immediately, keep the guacamole in the fridge and the tortilla shapes in an airtight container at room temperature.
Zombie brain cupcakes
- 100g butter
- 100g caster sugar
- 2 eggs
- 1 tsp red food colouring
- 1 tsp cocoa powder
- 200g self-raising flour
- Plastic Syringe
- 2 tsp Tequila Rose
- 110g butter, softened
- 225g cream cheese
- 480g icing sugar
- Strawberry sauce
- Preheat the oven to gas mark 4/170C.
- Beat the butter sugar together until creamy.
- Add in the eggs, red food colouring, and cocoa powder.
- Fold in the flour.
- Bake for 15-25 minutes
- Combine cream cheese, butter, Icing sugar and Tequila Rose to create cream cheese frosting
- Colour to a light pink with food colouring if needed
- Pipe a half crescent on 2 sides of the cupcakes with an open nozzle tip, then pipe a continuous squiggly sausage slightly overlapping the crescents.
- Place in the refrigerator to firm up
- Drip strawberry sauce over the top and decorate with syringes filled with sauce
Halloween spider cupcakes
- 120g butter at room temperature
- 120g sugar
- 2 eggs, at room temperature
- 120g self-raising flour
- 250g icing sugar
- Orange food colouring, a black gel icing tube, liquorice laces, strawberry laces,
- 6 blackberries, 6 raspberries, 6 blueberries
- Heat the oven to 170C/ 150C fan and line a muffin tin with cake cases.
- In a mixing bowl beat the butter and sugar until pale and fluffy. Add the eggs one at a time and beat in.
- Gently fold in the flour until it’s all combined and the mixture drops from the spoon with a slight tap.
- Divide the mixture between the cake cases and bake in the oven for 16-18 minutes or until they’re golden and spring back when gently pressed on the top. Leave to cool.
- When the cakes are cool, make the icing by combining the icing sugar with 2tbsp water to make a paste.
- Divide the mixture into two bowls and colour one orange. Ice half the cakes in orange and half in white. Use the black icing tube to draw concentric circles onto the orange iced cakes then, drag the point of a cocktail stick or skewer from the centre of the icing out to the edge. Repeat all of the way around, like the spokes of a wheel, to create a web effect.
- Add a blackberry as the spider in each web and create its legs with pieces of liquorice. Use a raspberry and blueberry together on the white iced cakes to make the head and body of a bug and again create red legs and antenna in the same way.
If you’re short on time buy a pack of fairy cakes and decorate in the same way or ice a big spiders web onto a shop bought Victoria Sponge and cover in berry spiders.
Halloween Squash Bake
For the bake
- 1 tbsp vegetable oil
- 1 red onion, finely sliced
- 2 garlic cloves, crushed
- 1 tbsp whole grain or dijon mustard
- 2 medium butternut squash (about 1.8-2kg when prepared), peeled, quartered and thinly sliced
- 100g cavolo nero, roughly chopped
- 2 tbsp. panko breadcrumbs
- Handful of vegan grated cheese (or mozzarella for non-vegans)
For the creamy sauce
- 100g vegetable oil spread or if vegetarian, butter
- 100g plain flour
- 1L Alpro Oat Unsweetened drink
- 1 tsp garlic granules
- 2 tsp onion powder (optional)
- Preheat the oven to 180C/160fan/gas 4. In a large frying pan, heat the vegetable oil over a low heat. Add the onions and gently fry for 5-8 minutes until softened. Add the garlic and mustard, season with salt and pepper and fry for a few more minutes, set aside.
- For the sauce, in a large saucepan, over a low- medium heat add the spread/butter and melt. Stir in the flour and mix together making a smooth paste. Bubble the paste for a few minutes until it smells biscuity then remove from the heat and slow beat in the Alpro Oat Unsweetened drink. When you have a lump-free thin sauce, (you may need a balloon whisk to achieve this) return the pan to the heat and and stir the sauce until thickened, this will take about 5 minutes. When thickened, let the sauce simmer for a few more minutes then add the garlic and onion powder if using, and season to taste.
- In a 1.7-2L oven proof dish, layer the pumpkin slices with the onion mix and raw chopped cavolo nero then pour over the sauce. Bake for 50 minutes then turn up the heat to 200C/180Cfan/ gas 6 and top with the panko breadcrumbs and cheese, bake for further 10-15 minutes until golden and bubbling.
Spiced Pumpkin Green Smoothie
- 1 small frozen banana
- 50g pumpkin puree (available tinned from most supermarkets)
- 40g watercress
- 40g baby spinach
- 60ml coconut milk
- 80ml unsweetened almond milk
- ½ tsp mixed spice
- Add all ingredients to a blender or smoothie maker and blend on high until smooth. Scrape down sides to make sure everything is incorporated and pulse again.
- Taste and adjust flavour as needed, adding more almond milk if too thick.
- Serve immediately or keep in the fridge for up to two days
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