With Halloween on the horizon we’ve put together a few of our favourite spooky inspired recipes that you and your little ones can prepare together! Enjoy!
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Spooky Spider Pizza
Ingredients:
Pizza base
Tomato/passata sauce
Grated mozzarella cheese
Black olives, halved
Cherry toms, halved
Green pepper
Method:
Preheat the oven to 200C/180C Fan. Cover the pizza base with the tomato sauce and sprinkle with the cheese all over. Half one or two black olive and place them together in the middle of the pizza to make a spider’s body. Chop the green pepper into strips to make the spider’s legs and then scatter the cherry tomatoes. Cook for 10-15 mins until the cheese is golden brown.
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Slithery Snakes
Ingredients:
320g ready-made puff pastry
50g grated Parmesan
Flour for dusting
1 egg, beaten
Small seeds to decorate
Black peppercorns
Method:
Preheat the oven to 220C/200C Fan. Unroll the pastry and sprinkle with the parmesan and fold in half. Flour your surface and roll the pastry to a 2mm thickness. Cut it into 1cm strips and twist each one several times to form a snake shape. Put on a baking tray, brush with the egg and sprinkle over the seeds. Flatten one end to form a head shape and put in two peppercorns at each side for eyes. Bake for 12-14 minutes or until golden. See the next recipe for a great dip for your snakes!
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Pumpkin Hummus
Ingredients:
500g pumpkin
Olive oil
2 cloves of garlic
Juice of half a lemon
2 tbsp Tahini paste
400g chickpeas
1 red pepper, 1 yellow pepper
Method:
Roast the pumpkin (flesh only) with the garlic (you may want to season too) for 45 minutes at 200C. Once roasted and cooled, put the pumpkin, lemon juice, paste and chick peas in a blender and blend to a paste. Add a little oil if it is too thick.
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Ghostly Frozen Bananas
Ingredients:
200g white chocolate
4 medium-large, ripe bananas
85g desiccated coconut
Milk chocolate drops
Method:
Melt the white chocolate in the microwave or over a pan of simmering water and set aside. Peel and cut the bananas in half. Push a lolly stick into the bottom of each (not essential but makes them much easier to prepare and eat!). Line a baking tray with baking parchment. Coat half of each banana on a stick in the melted chocolate, letting the excess drip away. Sprinkle coconut until they are coated and out on the tray. Add chocolate drop eyes and mouths and freeze for up to four hours.
