Here are some tasty and very Halloween themed recipes… easy to make and absolutely yummy! Now… get cooking!
Awesome Halloween Cupcakes!
For the cupcakes
- 250 g unsalted butter, softened
- 250 g caster sugar
- 250 g self-raising flour
- 1 tsp baking powder
- 4 eggs
- 1 tsp vanilla extract
For the icing
- 220 g unsalted butter
- 400 g icing sugar
- 1 tsp vanilla extract
- writing icing
- assorted halloween sweets, to decorate
1. Preheat the oven to 175C.
2. Line muffin trays with 18 cupcake papers.
3. For the cupcakes:Place all the cupcake ingredients into a mixing bowl and beat with a mixer until pale and fluffy (2-3 minutes).
4. Distribute the mixture between the cupcake papers.
5. Bake for 20 minutes until golden brown.
6. Remove and allow to cool for 5 minutes in the tins, before cooling completely on a wire rack. Once cold you can prepare the icing.
7. For the icing: Cream the butter, sugar and vanilla in a medium bowl.
6. Separate the icing into several smaller bowls and add a couple of drops of food colouring to each to make different coloured icing.
7. Smear the icing onto the cooled cupcakes. Decorate with writing icing and Halloween sweets of your choice.
Hot mulled Cider Wine!
- 100 g brown sugar
- 1 pinches salt
- 2 litres cider
- 1 tsp ground allspice
- 1 tsp whole cloves
- 1 pinches nutmeg
- 2 oranges, peel only, cut into segments
- 6 cm cinnamon sticks
- 50 g blanched flaked almonds, lightly toasted
1. Combine the sugar and salt, and add to the cider in a large saucepan.
2. Tie the spices in cheesecloth and add to the cider. Slowly bring to the boil. Cover and simmer for 20 minutes.
3. Remove the spices and add the orange peel, cinnamon stick and toasted almonds before serving in a punch bowl.
Hot Delicious Punch!
- 1 glasses apple juice
- 1 glasses orange juice
- 1 glasses cranberry juice
- 2 cm ginger, peeled and chopped
- 2 cinnamon sticks
- 2 star anise
- 2 cloves
1. Put all the ingredients into a pan and bring to just below boiling. Simmer for at least 15 – 20 minutes to let the flavours infuse. Sweeten with a little sugar if needed.
2. Strain into mugs and serve, with a warning that it is very hot!
For the toffee coating
- 225 g demerara sugar
- 110 ml water
- 0.5 tsp vinegar
- 2 tbsp golden syrup
- 25 g butter
For the apples
- 6 apples
- 6 wooden skewers, for holding the apples
1. Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time.
2. While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
3. Leave to harden on a lightly oiled tray before serving. If you’re planning to keep them for a day or two, wrap the apples in cellophane.
Spicy Pumpkin and Coconut Soup
- 4 stalks of lemongrass
- 6 thai lime leaves
- 2 x 50mm ginger, peeled
- 2 clove garlic, peeled
- 6 red chillies
- juice of 2 limes
- black pepper
- 500 g pumpkin, peeled and chopped
- sea salt
- 2 tbsp vegetable oil
- 2 banana shallots, finely chopped
- 5 g cumin seeds
- 600 ml vegetable stock
- 400 ml tin coconut milk
- sprigs coriander, to garnish
- 1 cucumber, chopped & deseeded
- sprigs mint, to garnish
For the rice balls:
- 500 g thai rice, cooked
- 125 g roasted peanuts, crushed
- small bunch coriander, finely chopped
- black pepper
- vegetable oil, for deep-frying
1. Preheat the oven to 200ºC/Gas 6.
2. Peel the outer coating from the lemon grass stalks and finely chop the white bulbous part of the stalks, discarding the rest. Remove the tough central veins from the kaffir lime leaves.
3. In a food processor blend together the lemon grass, kaffir lime leaves, ginger, garlic, chillies and lime juice into a smooth paste. Season with salt and freshly ground pepper.
4. Place the chopped pumpkin in an roasting tray, sprinkle with sea salt and toss with 1 tbsp oil. Roast the pumpkin for 35 minutes until softened.
5. While the pumpkin is roasting make the rice balls. In a food processor pulse-blend half of the cooked rice into a paste. Mix together the rice paste, remaining rice, remaining lemon grass paste, peanuts and chopped coriander. Season with salt and freshly ground pepper.
6. Shape the rice mixture into 25mm balls.
7. Heat the oil for deep-frying in a deep fat-fryer or wok. Once the oil is very hot fry the rice balls in batches until golden-brown, remove with a slotted spoon, drain on kitchen paper and set aside to keep warm.
8. To make the soup heat 1 tbsp oil in a heavy-based saucepan. Gently fry the shallots and cumin seeds for 3-5 minutes, then add in half the paste and fry, stirring often, for 5 minutes until fragrant.
9. Add the roast pumpkin to the pan, mixing well, and fry for 2 minutes.
10. Pour in the stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes.
11. Blend together the pumpkin mixture and the coconut milk until smooth. Gently reheat the soup.
12. To serve, ladle the soup into serving bowls and sprinkle with coriander sprigs, chopped cucumber and mint sprigs and serve with rice balls.