Are you looking for some inspiration for Halloween themed food? Well look no further, So Darling has a wonderful mix of food, drinks and recipes guaranteed to scare and wow!
Monkey Shoulder whisky cocktail
1 litre ginger beer
8 whole cloves
200ml orange juice
200ml Monkey Shoulder
200ml (7fl oz) sparkling water
Juice of 1 lemon
1 tbsp sugar
10 mint leaves
2 clementines, sliced
Place all the ingredients into a medium saucepan and slowly simmer for 20 minutes.
Cool slightly before serving into highball glasses with large wedge of orange
Ginger Toffee Apples
6 Wooden Skewers or Ice Lolly Sticks for holding the apples
400g Demerara Sugar
½ teaspoon of vinegar
2 tblsp Opies Stem Ginger syrup (taken from the jar)
40g Opies Stem Ginger in Syrup, chopped
Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, butter and
Opies Ginger Syrup
Bring to a boil and cook without stirring until it reaches hard-crack stage (138°C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time
While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is read add the chopped stem ginger, then dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated
Leave to harden on a lightly oiled tray before serving. If you’re planning to keep them for a couple of days, wrap the apples in cling film
Tarantula eggs with venom dip
6 large Waitrose Columbian Blacktail Eggs
150g pack essential Waitrose Blueberries
2 tbsp crème fraîche
1 tbsp Sacla Sun-dried Tomato Paste
Place the eggs and blueberries snugly in a pan and just cover with water. Bring to the boil and cook for 5 minutes. Lift out an egg and lay on a piece of folded kitchen paper. Lightly crack the shell with the handle of a wooden spoon and return to the pan. Repeat with all the eggs
Continue to cook the eggs for a further 5 minutes then turn off the heat and leave the eggs to cool completely in the water
Drain and shell the eggs to reveal the cobweb effect. Ripple together the crème fraîche and sun-dried tomato paste to create the venom dip then serve with the eggs
150g are enough blueberries to make 12 tarantula eggs provided they are packed snugly in the pan so you don’t need to add too much water
Jelly Popping Candy Ice Cream Spiders
Theses Jelly Popping Ice Cream spiders are the ultimate frightful treat for your little monsters’ Halloween party. Be warned, these spooky spiders may bite…or pop!
For the ice cream:
1 tub of Cadbury Dairy Milk Marvellous Jelly Popping Candy Ice Cream
For the cookies:
250g plain flour
50g cocoa powder for chocolate spiders
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
170g unsalted butter, melted
200g dark brown soft sugar
100g caster sugar
1 tablespoon vanilla extract
1 egg yolk
325g chocolate chips
Alternatively, delicious ready-made cookies can be purchased from your local supermarket
To decorate the cookies:
1 packet chocolate fingers
1 pack of white chocolate buttons
1 pack of dark and light striped buttons
1 pack of yellow chocolate beans
1 packet of cola straws
Preheat the oven to 170C/340F/Gas 3
Prepare two baking trays with non-stick paper
In a large mixing bowl sieve flour, bicarb, salt and cocoa powder
In a separate bowl, cream butter and all sugar together until light in colour
Beat the eggs, yolk and vanilla into the butter and sugar mixture
Add in the dry ingredients and chocolate chips, then gently mix together
Divide the mixture into 16 ‘blobs’ and place on prepared trays, making sure that each cookie has 6/8cm space to spread
Cook for 15 minutes, watching carefully that they don’t burn in the last 5 minutes of cooking
Once removed from the oven, leave the cookies on baking trays for a couple of minutes before transferring to cooling racks
Scoop out 8 large scoops of Cadbury Dairy Milk Marvellous Jelly Popping Candy Ice Cream
Sandwich each scoop between two
Decorate the spiders using the buttons and chocolate beans for the spider eyes, and the chocolate fingers for the spider legs
Limited edition HARIBO Scaremix features the same iconic shapes found in Starmix, but in a terrifyingly good mix of new colours and flavours. Great for Halloween parties, you’ll find Toffee Apple Monster’s Eyeball, Boo Bears and Dracula rings, alongside blackcurrant, bubblegum and blood orange flavours in this cauldron of treats
Be prepared to get a trick or treat from HARIBO with new TangfasTricks. What looks like a treat, could be a trick with this naughty and nice bag that not only contains standard tangy pieces – perfect for you to sink your fangs into – but also hot and super-sour ones! Beware, approximately one in three pieces is a trick – take your pick!
HARIBO Scaremix and TangfasTricks Duo Tub
Enjoy double the treat this Halloween with HARIBO’s new Scaremix and TangfasTricks Duo Tub. Bringing together Scaremix and TangfasTricks but in their own separate compartments, the Duo Tub comes suitably packaged in a pumpkin shared tub, making it perfect for the spooky occasion
Grangusto Pumpkin Cream
Spicy Orzo and Pumpkin Cream Soup
This easy to make and convenient soup is perfect for Halloween. The pumpkin puree is sweet and velvety and the ginger and chilly flakes bring warmth and spiciness to this autumnal soup.
If you omit the optional cheese, it is a perfect vegan pasta soup.
Ingredients for 4 People
150g Garofalo Orzo Pasta
2 jars Gran Gusto Pumpkin Cream
3 tbsp Extra Virgin Olive Oil (EVOO)
1 Crushed Clove of Garlic
1/2 tsp Cumin Seeds
1/2 tsp Chilly Flakes
1 tbsp Grated Ginger
1 tbsp Sugar
1 tsp Nigella Seeds
Optional: Grana Padano/Parmesan and extra EVOO
In a large pan, boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling, add rock salt and add the Orzo and stir well. The right al dente time for Orzo is 9 minutes, so to fully enjoy the Garofalo flavour and “bite”, stick to the advised cooking time! Set aside if finished before the soup.
Whilst the pasta is cooking place the EVOO, the cumin seeds, the garlic and the chilly flakes in a sauce pan and gently infuse over a low heat for about 4 minutes.
Add the 2 jars of pumpkin cream as well as the water (wash out the jars with the extra water).
Stir in the sugar and the ginger and bring to the boil, simmer for 5 minutes. Check the seasoning and adjust to your taste.
Add the cooked Orzo to the pumpkin and heat through for about a minute to ensure the pasta is warm.
Serve into bowls. Sprinkle the Nigella seeds and if you like, drizzle some EVOO over the soup along with grated or shaved Parmesan or Grana Padano cheese. ENJOY!
Big Tom Tomato juice
Big Tom is a unique blend of tomato juice and more than 22 herbs and spices, which guarantees a faultless Bloody Mary every time. Don’t waste time in the kitchen mixing all the ingredients, Big Tom has done all the hard work for you. Just add a splash of vodka, celery stick and serve over ice. Or for those wanting a non-alcoholic version, omit the vodka and Big Tom is a delicious and satisfying drink all by itself