Devilishly Good Halloween Recipe Ideas

Created by Young Scot (User Generated Content*)User Generated Content is not posted by anyone affiliated with, or on behalf of, Playbuzz.com.

On Oct 15, 2019

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Pepper Cauldrons

Feeds 4 | Ready in 15 minutes | Vegetarian

Ingredients

4 red or orange peppers.

4 slices of sliced bread.

1 x 600g tub of fresh tomato and basil soup.

1 tbsp sour cream

--Equipment

- Bone shaped cookie cutter

1.

Cut the top off of the peppers, scoop out the seeds and pith, and cut a thin layer off the bottom of the peppers (without cutting through), so they stand upright.
2.

Toast the bread, and cut 2 bone shapes from each piece.
3.

Meanwhile, heat the soup according to the pack instructions.
4.

Carefully pour the soup into the peppers, and dollop the soured cream on top.
5.

Serve with the skeleton bones toast, to dip.

Spooky Spinach Muffins

Feeds 12 | Ready in 50 Minutes

Ingredients

2 tbsp vegetable oil, plus extra for greasing.

2 x 125g bags baby spinach.

50g Parmigiano Reggiano, grated.

60g extra mature Cheddar, grated.

½ x 25g pack basil, leaves only.

2 spring onions, roughly chopped.

1 garlic clove.

250g self raising flour.

½ tsp baking powder.

2 large free range eggs.

150ml semi-skimmed milk.

6 mini mozzarellas, halved.

12 pitted black olives, sliced.

--Equipment

- 12 hole muffin tin
- Food processor

1.

Preheat the oven to 180°C/fan 160°C/Gas 4.
2.

Grease a 12-hole muffin tin. Put the spinach in a sieve and pour over boiling water until it wilts.
3.

Leave to cool, then squeeze out the water.
4.

Put the grated cheeses, basil, spring onion and garlic in a food processor and blitz until breadcrumb-like.
5.

Add the spinach and blitz again; add the flour and baking powder, then pulse just enough to combine. Season well.
6.

Whisk the eggs and milk together and pour into the food processor.
7.

Pulse again until just combined, then pour into the tin.
8.

Cook for 30 mins, until the muffins are risen and just golden.
9.

Leave to cool for 5 mins, then remove from the tin and leave to cool fully on a wire rack.
10.

Decorate with the mini mozzarella balls and sliced olives for eyes, and sliced olives for the mouth.

Boo-tatoes

Feeds 2 | Ready in 1 hour 10 minutes | Gluten Free

Ingredients

1 sweet potato.

20g Gruyère cheese, grated.

1/4 red pepper, sliced into thin strips.

6 pitted black olives.

1.

Preheat the oven to 190°C/fan 170°C/Gas 5.
2.

Prick the sweet potato with a fork and bake for 1 hour.
3.

When cool enough to handle, cut in 1/2.
4.

Scoop the flesh out, mash with the cheese and spoon back into the potato shells.
5.

Decorate each 1/2 with the red pepper strips to make them look like pumpkins.
6.

Cut the olives into small triangles and circles to create eyes and a mouth.

Creeping Limbs

Feeds 6 | Ready in 50 Minutes

Ingredients

1 x 750g pack chicken thighs, or drumsticks.

3 tbsp Italian green pesto sauce.

100g lightly salted crisps.

1 tbsp sunflower oil.

1.

Preheat the oven to 200C/fan 180C/Gas 6.
2.

Peel the skin from the chicken and brush the pieces with pesto sauce.
3.

Using your hands, crush the crisps into a bowl.
4.

Roll the drumsticks or thighs into the crisps to coat, then place in a roasting tray and drizzle with oil.
5.

Roast for 35-40 mins, until lightly golden and piping hot.
6.

Serve with extra pesto as a ghoulish 'slime' dip, if you like.

1 / 2

What shape is the toast cut into in the Pepper Cauldrons recipe?

2 / 2

What is the goulish slime dip made out of in the Creeping Limbs recipe?

Questions left

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