jueves, 23 de octubre de 2014


Would you like to try some terrific Halloween recipes and give your friends a surprise? Here you can find some ideas...

“Evil Eyes” Goat Cheese Stuffed Tomatoes

Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Halve the tomatoes and with a teaspoon, scoop out the middle and discard.
Mix the goats’ cheese, cream cheese and black pepper together.
Fill all the tomato halves with the cheese mix.
Cut the olives in half into circles - not ovals.
Place half an olive on the middle of each tomato.
Place in the oven and bake for 15 minutes.


1 pack Cocktail Vine Tomatoes
1 log Rind-off Goats’ Cheese
150g Lighter Garlic and Herb Soft Cheese
1 jar Black olives

½ x tbsp Pepper

Cobweb Cheesecake
Blend the biscuits into a fine crumb in a food processor, melt the butter and add to the biscuits.
Pack the biscuits into the bottom of a 20cm round springform tin to make a base.
In a bowl, mix the cream cheese, icing sugar, double cream and melted white chocolate.
Whisk well to ensure all the ingredients are well-mixed.
Pour over the base and spread evenly.
Melt the milk chocolate, then using either a piping bag or a spoon, use half of the chocolate to make parallel circles on the cheesecake. Start from the outside and work into the middle, about 5 - 6 circles should be plenty.
With a cocktail stick drag lines from the inside of the chocolate circles to the outside, repeat for each circle to create webs.
Use the other half of the chocolate to make spiders on a piece of greaseproof paper.
Set the cheesecake and the spiders in the fridge for minimum 5 hours before serving.
Use the chocolate spiders to decorate the sides of the cheesecake.

600g Full Fat Soft Cheese
150g Icing Sugar
200g Digestive Biscuits
60g Butter
100ml Double Cream
150g White Chocolate

100g Milk Chocolate

Ice Cream “Eye Ball”
Line a round 1 litre bowl with cling film. At the very bottom place the 1 black sweet - this will be the pupil of the eye.
Blend the berries in a mixer with the sugar.
Pour some of the berry mix and spread it around the sweet to create a 4cm wide strip all the way around - this will create the iris.
Place the bowl into the freezer to freeze the fruit in place.
Take the ice cream out of the freezer to soften.
Melt the white chocolate over a pan of boiling water, and allow to cool slightly.
Take the bowl out of the freezer and pour in the white chocolate, tilt the bowl in a rotating motion for the chocolate to coat the sides.
Cut some strawberry laces and push the edges into the chocolate to resemble blood vessels.
Put the bowl immediately into the freezer to set the chocolate.
When the chocolate is set, remove from the freezer and push half of the ice cream up the edges and pour the rest of the fruit into the middle.
Put the rest of the ice cream on the top (you may have to freeze the first ice cream and fruit layer for 15 minutes first) and seal the fruit in the ice cream.
Set the whole eye in the freezer for at least 90 minutes until serving time.


150g White Chocolate
750 ml Raspberry Ripple Ice Cream
200g Fresh Berries – a mix of Strawberries, Blackberries, Raspberries
50g Caster Sugar
1 pack Strawberry Laces
1 Blackcurrant Wine Gum/ Liquorice Round Sweet

Mummified Sausage Rolls
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Remove skin from the sausages and discard so just left with the meat.
On a large piece of cling film spread the sausage meat into a long sheet and flatten to 14cm width.
Spoon a thin column of the chutney along the middle of the sausage meat.
Seal the chutney in by bringing the sausage meat around on both sides using the cling film and press the meat together.
Freeze the sausage log for 10-15 minutes to make it easier to work with.
Remove the pastry from the fridge and cut into 1cm thick strips.
Lay the strips on a piece of baking parchment - unevenly.
Place the sausage meat log onto the pastry strips.
Wrap the strips roughly around the sausage meat from top to bottom leaving a 4cm gap half of the way down for the face.
Cut the log into 8 pieces.
Stud the two “eyes” into the face gap.
Put the sausage roll onto a baking sheet and brush with beaten egg.
Bake in the oven for 25 - 30 minutes.


454g Ashfield Farm Pork Sausages
1 sheet Ready Rolled Puff Pastry
2 tbsp Specially Selected Red Onion Chutney
2 of either Peas/Sweetcorn/Olives
1 Egg

Graveyard Cake 


·         2 sticks unsalted butter, softened, plus more for pan
·         4 cups flour, plus more for dusting
·         4 teaspoons baking powder
·         1 teaspoon baking soda
·         1/2 teaspoon salt
·         2 teaspoons ground cinnamon
·         1 teaspoon freshly grated nutmeg
·         1/2 teaspoon ground cloves
·         2 1/2 cup packed light-brown sugar
·         4 large eggs
·         1 cup buttermilk
·         1 1/2 cup canned solid-pack pumpkin
·         Bleeding Chocolate Glaze
·         Espresso Shortbread Headstones
·         1 tablespoon ground ginger

1.    Preheat oven to 350 degrees F. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with flour; tap out excess. Set pan aside.
2.    Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with f lour. Add pumpkin, and beat until completely combined.
3.    Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.
4.    Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.
 Eye-Popping Soup


·         2 tablespoons unsalted butter
·         1 onion, finely chopped
·         3 garlic cloves, minced
·         1/2 cup dry white wine
·         2 cans crushed tomatoes
·         1 quart homemade chicken stock
·         3 sprigs oregano or marjoram
·         1/2 cup half-and-half
·         Coarse salt and freshly ground pepper
·         6 pitted black olives
·         2 sprigs fresh rosemary
·         4 fresh chives,  cut into 1-inch pieces
·         1 box of little mozzarella balls)
·         1 jar(s) small pimiento-stuffed olives

1.    Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 6 minutes.
2.    Add wine and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat and simmer gently until thickened, about 45 minutes.
3.    Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.
4.    Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.
5.    Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Halve each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.
6.    Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup and place a bug on rim of each bowl.