A feast of fear; Hubble bubble toil and trouble... You don't need a cauldron to cook up these Halloween treats, says NISHA MAL.
ROASTED CAULIFLOWER BRAIN WITH GREEN SLIME HUMMUS AND DEAD MAN'S FINGER SANDWICHES INGREDIENTS: 1 whole cauliflower; 2 tbsp olive oil; 150ml white wine; salt and pepper; 3tbsp tomato ketchup; For the green slime: 50g watercress, roughly chopped; 2 tins chickpeas in water; 2 cloves garlic; 1tbsp tahini; juice of one lemon; 1tsp ground coriander; 6tbsp olive oil; salt For the dead man's fingers: 1/2 a loaf of thin-sliced white bread, crusts removed; soft butter or margarine; 150g cream cheese; 50g whole almonds METHOD: 1. Preheat oven to 150degC. Trim the leaves from the cauliflower and cut its base flat so it sits upright. Rub with olive oil, place in an ovenproof dish and pour over the white wine. Cover tightly with foil and bake for 90mins. After 1 hour brush on more oil if the cauli seems dry. When ready, remove from oven and check it is cooked through. Leave to cool. 2. For the hummus: Drain and rinse the chickpeas and blend with watercress, garlic, tahini, lemon juice, ground coriander and pinch of salt until smooth, gradually adding olive oil. Taste and adjust seasoning and lemon if necessary. 3. For the finger sandwiches: Flatten the bread with a rolling pin. Spread each slice with a butter or margarine and cream cheese. Roll up, then use a blunt knife to make indentations to form the knuckles. Trim one end of each roll into a V shape and use a little cream cheese to stick on an almond fingernail. 4. Once the cauliflower has cooled, use a sharp knife to cut out a bowl in the top. Fill this with green hummus, then mix the ketchup with a little warm water and drizzle over the sides to look like blood. 5. Serve the cauliflower brain with the dead man's fingers on the side for dipping.
| Recipe from watercress.co.uk PUMPKIN MUFFINS INGREDIENTS: 400g pumpkin flesh; 200ml Del Rivo orange juice with bits; 125g Sweetvine sultanas; 300g The Pantry plain flour; 250g The Pantry caster sugar; 1 tsp Stonemill salt; 1 tsp The Pantry bicarbonate of soda; 1 tsp The Pantry baking powder; 1 tsp Stonemill ground cinnamon; 50g The Pantry walnut pieces; 1 x 270g jar Bramwells apple sauce; 3 large eggs METHOD: 1. Preheat the oven to 180degC/Gas Mark 4. 2. Chop the pumpkin flesh into pieces and cook in a pan with the orange juice for about 10 minutes, until soft. Then puree in a food processor or with a stick blender. 3. In a mixing bowl add the pumpkin puree, the apple sauce, walnuts and sultanas and mix well.
4. In another bowl add all the dry ingredients - flour, caster sugar, baking powder, salt, bicarbonate of soda and cinnamon - and mix well. 5. Whisk the eggs together and add to the pumpkin mix. 6. Then add this mix to the dry ingredients, and stir it well. 7. Line a 12-hole muffin tin with paper cases. Divide the mixture between the cases - you may have enough to make an extra six, depending on the size of the tray.
8. Bake for 30 minutes - until risen and when a skewer inserted into the centre comes out clean. | Recipe from Aldi SCARY MUMMY COOKIES INGREDIENTS: 150g butter; 75g caster sugar; 1/2 tsp Dr. Oetker Madagascan Vanilla Extract; 225g plain flour; Dr. Oetker Vanilla Easy Swirl Cupcake Icing; Dr. Oetker Bright Writing Icing METHOD: 1. Preheat oven to 180degC/160degC Fan/Gas Mark 4). Line a large baking tray with baking parchment. 2. In a bowl, beat butter and sugar until creamy. Sift the flour on top and carefully mix all the ingredients together until well combined. Using your hands, bring the mixture together to form a firm dough.
3. Turn onto a lightly-floured surface and knead gently until smooth. Divide the mixture in half. Working with one half of the dough at a time - the mixture will be quite short - roll out to a thickness of 1/2cm. Using a 13 x 10cm gingerbread man cutter, stamp out 4 shapes, re-rolling dough as necessary. Roll out the other half of dough, with the trimmings, in the same way, and cut out a further four shapes. 4. Transfer the figures to a baking tray, prick lightly with a fork and chill for 30 mins to firm up.
5. Bake in oven for about 18 minutes until firm and lightly golden. Cool for 10 mins before transferring to a wire rack to cool completely.
6. To decorate: Fit the flat, serrated-edge ribbon nozzle to the Easy Swirl. Pipe backwards and forwards across each figure to resemble loosely fitting bandages, leaving a space for the eyes and mouth. Use the Writing Icing to pipe on the features. 7. Serve and enjoy!
| Recipe from Dr Oetker
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|Publication:||Wales On Sunday (Cardiff, Wales)|
|Date:||Oct 28, 2018|
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