Want something devilishly delicious this Halloween? Then look no further than our round up of the best Halloween recipes and Halloween themed foods!
Add a devilish twist to your Halloween with Licor 43’s Rump-Kin 43
Add a touch of wickedness to your Halloween bash with this decadent serve. Made with Licor 43, double cream and Re’al pumpkin puree, this luxurious cocktail is the perfect addition to your Halloween party
25ml Pussers spiced
25ml Licor 43
25ml double cream
25ml Re’al Pumpkin puree
Optional dashes of chocolate bitters
Mix all the ingredients in a cocktail shaker and serve in a Martini glass. Grate nutmeg over
Mummy’s the best!
Get wrapped up in creating these mummified cheese and tomato faces except instead of a trail of bandages you leave a trail of tasty Primula
What you’ll need:
– 4 slices of bread
– Primula Cheese with Ham
– Tomato puree
– Halved olives stuffed with red peppers
What to do:
– Toast the bread
– Cut circles in the toast using a 3” pastry cutter
– Top with tomato puree
– Bake at 200°C for 5 minutes
– Mummify your toast using Primula cheese squeezed in stripes to look like bandages
– Place your olives on top for eyes
Cheesy guacamole lanterns
These mini-cheesy lanterns are perfect for Halloween parties and to make things even better they’re stuffed full of spooky goodness.
What you’ll need:
– 2 ripe avocados
– 100g Primula original
– 1?4 red onion, finely diced
– 1 chilli, deseeded and finely diced
– 1 Tbsp of extra virgin olive oil
– Juice of half a lime
What to do:
– Cut the avocados in half and remove the stone
– Scoop out avocado from the peel, put in a mixing bowl
– Crush with a fork too desired texture (we like it chunky)
– Add the onion, lime and chilli
– Mix well and serve
– To make the lanterns, cut the top off four peppers (orange or red are best) and de-seed. Carve your spooky face into the front
These edible sparklers are quick and effortless to prepare and fun for the whole family.
What you’ll need:
– 4 breadsticks
– 150g tube of Primula Original Cheese
– 60g bacon crumble (cooled, crispy bacon placed in a freezer bag and crushed)
– 60g onion bits
– 30g chopped pistachios
– 2 rosemary stems chopped
– A sprinkle of dried red chilli flakes
What to do:
– Scatter the dried ingredients onto a baking tray and mix
– Apply Primula Cheese to the breadsticks and smooth with a knife
– Roll breadsticks through the topping(s) and enjoy
Stuffed Sweet Potato
These minimal effort potato skins are perfect for autumnal evenings or bonfire celebrations – quick and simple so you won’t miss the firework display.
What you’ll need:
– 4 sweet potatoes
– 1 tube of Primula with chives
– Crispy bacon
– Olive oil
– Chopped chives
What to do:
– Preheat the oven to 200°C, gas mark 6
– Prick the skins of the sweet potatoes all over with a fork and rub with a small amount of olive oil
– Place potatoes on a baking tray and bake in the oven for about 45 minutes or until tender
– Towards the end of the cooking time, preheat the grill to hot
– Place your bacon strips under the grill and cook till crispy
– Remove potatoes from the oven and leave to cool for a few minutes
– When baked, cut the sweet potatoes in half lengthways and keeping the skins intact, scoop the flesh from the sweet potatoes into a bowl
– Add your Primula with chive to the removed sweet potato and mix
– Stuff your cheesy mixture into the skins
– Add crispy bacon and chopped chives and serve
Beetroot & Pumpkin soup with Godminster soldiers
This hot pink Halloween soup from www.lovebeetroot.co.uk, made with beetroot and pumpkin is the perfect winter warmer. Dish it up in mugs to warm little hands that have grown cold through ‘Trick or Treating’ and serve with cheesy dipping toasts for an extra tasty treat
Preparation time: 5 minutes
Cooking time: 30 minutes
2 tsp oil
1 small onion, diced
2 sticks of celery, diced
1 clove garlic, finely diced
½ tsp nutmeg
½ tsp cinnamon
800g pumpkin or butternut squash, peeled and chopped small
800ml vegetable stock
4 Traditional beetroot (cooked beetroot dipped in vinegar), roughly chopped
4 slices of bread
4 slices Godminster cheese
What to do:
In a large saucepan heat the oil over a low-medium heat and cook the onion, celery and garlic with the lid on, stirring occasionally, for 8-10 minutes until they are soft.
Sprinkle in the nutmeg and cinnamon then add the butternut squash and vegetable stock.
Bring to the boil and simmer for 15 minutes, add the beetroot and continue to cook for another 5 minutes until everything is soft.
Allow the soup to cool a little then blend until smooth, add some extra stock if it’s too thick.
Season well and reheat when ready to serve.
Toast the bread, butter if desired, then, under a hot grill melt the cheese on top until bubbling and browning at the edges. Cut the toast into soldiers and serve with the hot soup.
Cook’s Tips: Save some celery tops and sprinkle on top of the soup to serve
The Vampire Breakfast
35ml Golden rum
15ml Belvoir Ginger Cordial
75ml Pomegranate juice
10ml Lime juice (Or 2 squeezed wedges)
Garnish: 1 Lychee stuffed with raspberries on cocktail stick
Method: Pour all ingredients into a hi-ball filled with cubed ice and garnish
Like every year at Halloween, Maison Blanc’s creative product development team work hard to develop products spooky enough to make you scream and squirm, but ultimately to showcase their fantastic patisserie skills for you to enjoy!
With a white chocolate outer shell, a light chocolate sponge and raspberry centre topped with a cream-filled profiterole for the head, Hegarty is a sumptuous but scary addition to the Halloween range. As the wife to last year’s Boris the spider, Hegarty is part of a selection of special Halloween patisserie products that range from individual Green Monster chocolate cupcakes to a Chocolate Graveyard cake, fit to share with six other brave souls
WITCHES FINGERS BREADSTICK WITH BLOOD DIP
Makes: about 32
Preparation time: 15 minutes, plus 1 hour rising
Cooking time: 12-15 minutes
225g strong plain white bread flour
½ teaspoon salt
½ teaspoon caster sugar
½ teaspoon fast- action dried yeast
1 teaspoon Very Lazy Garlic Paste
1 tablespoon Very Lazy Basil Paste
1tablespoon olive oil
150ml warm water
1 egg, lightly beaten
25g freshly grated Parmesan cheese
32 blanched almonds
For the dip:
125g soft cream cheese
150g roasted red peppers, from a jar, drained
1 tablespoon tomato purée
½ teaspoon Very Lazy Piri Piri chillies with oil, drained
Place the flour, salt, sugar, yeast and garlic and basil paste in a large mixing bowl and make a well in the centre
Using a wooden spoon stir in the olive oil and enough of the water to form a dough
Place the dough on a lightly floured surface and knead for 7- 10 minutes until smooth and elastic
Place the dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for 1-1½ hours, or until doubled in size
Preheat the oven to 190ºC, Gas Mark 5. Line 2 large baking trays with baking paper
Using your fist punch the dough to knock out the air bubbles. Knead on a lightly floured surface, then roll of the dough to a rectangle about 32 x 26 cm. Using a pizza wheel or sharp knife cut the dough in half horizontally, then into 2cm thick strips. Fold one strip of dough in half, so it is 1cm thick, then roll to make a thin finger about 12cm long. Repeat with remaining strips. Pinch the dough to form knuckles and mark with lines. Bend to make scraggy fingers. Place on the baking sheets and brush with the beaten egg. Sprinkle over the cheese
Toss the almonds in a little paprika, then press into the end of the fingers. Bake for 12- 15 minutes
Meanwhile make the dip, place the roasted peppers in a food processor and blend until smooth. Stir into the cream cheese, tomato purée and chillies
Serve the witches fingers with the dip
Tracklements are a lovely condiments brand that really do have something for every occasion. They are the experts on pickles, condiments, sauces, relishes and much much more. For Halloween, why not go down the ‘fiery’ and ‘hot’ route and pick a condiment that will have your senses screaming and taste buds terrified! Our favourites are the Spicy Tomato Ketchup, Spitfire Chilli Mustard, Hot Habanero Salsa and Cucumber & Sweet Pepper Relish
TOFFEE APPLE HALLOWEEN CADDY
Do you ever find yourself stuck between choosing a toffee apple or a piece of candy? Well now you can have both! This superbly delectable Toffee Apple Tea from Whittard, has delicious thick chunks of apple and scrumptious macadamia nuts, with succulent pineapple for a juicy bite and the result is scrumptious. Perfect for those long drawn nights and when you crave something sweet. The packaging is beautiful, but it will take you beyond Halloween and into Bonfire Night.
The only scary thing about this tea is that it is limited edition!
Soreen ‘Scream’ Range
Soreen has conjured up a new tasty treat in its cauldron ready for Halloween this year with the launch of a new Lunchbox Loaf flavour in its limited edition ‘Scream’ range: Chocolate and Blood Orange.
Chocolate and Blood Orange Scream is a wicked chocolatey orange twist on everyone’s favourite malt loaf. The blood orange flavoured loaf is loaded with milk chocolate chips and is bound to get your taste buds screaming.
This new addition to the ‘Scream’ range will be joining a ghoulish favourite, Toffee Apple Scream, a spooktacular toffee and apple malt loaf with the same squidgy Soreen texture that we all know and love, but with added gooeyness from terrifyingly tasty toffee pieces, making it a devilishly delicious snack.
Perfect for lunchboxes or handbags, elevenses or snack breaks throughout the day, these Scream Lunchbox Loaves are a fangtastic way to combat your rumbling belly when you’re on-the-go. So much so that there will be none left to offer to any ‘trick-or-treaters’ when they knock on your door!
Each pack also features a freakishly fun Halloween-themed game, such as bobbing for apples in water that has been coloured blood-red with food colouring; ideal for all the family to play at home, or even outdoors, if you’re feeling mischievous! Alternatively, if you’re hoping to host a suitably scary Halloween party why not make food that resembles eye-balls!