Spooky tips for this Halloween

1. Keep warm this Halloween with our Bloody Mary Soup before you head out to the streets for some trick or treating

2. Easy Peasy Spooky Ghosts

Ingredients

  •  1 bag of marshmallows (use the white ones)
  • Black writing icing (we use Dr Oteker)

Method

  • Use the black writing icing and draw two dots for eyes
  • Enjoy!

3. Spine chilling surprise blood mojito (8 glasses)

  • 1litre pomegranate juice
  • 4tbsp of pomegranate seeds
  • 3 limes, quartered, use for garnish
  • bunch of mint
  • 60ml of rum (optional)
  • 500ml lemonade or soda water

4. Frankenstein dip with blood stained pitta chips (tip for recipe; add paprika before baking

For the dip

  • 4 avocados
  • 1 garlic clove crushed
  • 1/2 red chilli
  • juice of 1 lime

Peel the avocados and remove the stone and place all the ingredients in a blender.

To serve, garnish with coriander

5. Pulled finger rolls with our BBQ pulled brisket

6. Glue your mouth with our sticky apple and toffee pudding perfect for no screaming

7. A smoky start with our smoked salmon and herb soufflé

8. Boo…teeth chattering, legs wobbling raspberry jelly with lychee eyeballs to really finish the evening (tip; best to make this in advance i.e. morning)

Ingredients

  • 1 tin of lychees – drained
  • 5 gelatine leaves
  • 140g caster sugar
  • 500g raspberries
  • 300ml water

Method

 

  • Lightly grease the 600ml jelly mould with sunflower oil and put the gelatine leaves in a small bowl of cold water, one at a time so they don’t stick together. Leave to soak while you cook the raspberries.
  • Pour 300ml water into a large saucepan and add the caster sugar, heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the raspberries. Bring to the boil, then turn the heat right down so the mixture is barely simmering, and cook for 5 minutes until the raspberries break down.
  • Carefully pour the raspberry mixture through a sieve set over a large heatproof measuring jug. Stir in the lemon juice, then either top up with cold water or pour some away to ensure you have exactly 600ml total liquid. Drain the water from the gelatine leaves and squeeze out any excess before adding to the raspberry mix. Stir well until the gelatine has completely dissolved, then pour into your jelly mould. Once cold, place in the fridge and leave overnight to set.

 

Happy Halloween Everyone!

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