10 terribly delicious Halloween dishes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Banana ghosts, apple jaws, tomato soup with eyes, sweet zombie fingers and more.

1. Banana ghosts in chocolate

Ingredients

• 200 g of white chocolate;
• 4 ripe bananas;
• 70 g coconut flakes;
• a handful of chocolate drops.

Preparation

Melt the chocolate in the microwave or water bath. Peel the bananas, cut them in half and insert wooden popsicle sticks into them.

Using a cooking brush, coat the bananas with chocolate. Sprinkle them with coconut and place on a parchment-lined baking sheet.

Use the chocolate drops to make the mouths, eyes, and eyebrows of the ghosts. Place the baking sheet in the freezer for at least 4 hours.

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2. Stuffed Goblin Eyes

Ingredients

• 12 eggs;
• red food coloring;
• 170 g mayonnaise;
• 1 tablespoon mustard
• salt to taste;
• ground black pepper - to taste;
• 12 olives stuffed with pepper.

Preparation

Place the eggs in a single layer in a wide saucepan and cover them completely with water. Place a lid on the saucepan and bring the water to a boil over high heat. Remove from heat and leave eggs in water for 15 minutes. Then put them in ice water and cool completely.

Pour hot water into another saucepan. Add dye to make the liquid dark red. Gently crush the shell around the entire perimeter, but do not remove it. Place the eggs in a saucepan so that the colored water is completely covering them. Leave it on for 30 minutes.

Shell the eggs. "Veins" will appear on them. Cut the eggs in half across and remove the yolks. Combine the yolks, mayonnaise, mustard, salt and pepper until smooth.

Arrange the halved eggs on a serving platter. To keep them level, cut off some of the protein at the base. Stuff the eggs with the prepared mixture.

Cut the olives in half across and place in the center of the filling.

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3. Pumpkin heads with cream filling

Ingredients

• 140 g butter;
• 175 g flour + a little for rolling;
• 100 g + 1 teaspoon of powdered sugar;
• 1 orange;
• 100 g mascarpone;
• 25 g dark chocolate.

Preparation

Rub the softened butter with a spatula. Add flour, 50 g icing sugar and finely grated orange zest and knead to a homogeneous dough. Form a ball out of it, wrap in plastic wrap and refrigerate for an hour.

Flour the work surface and roll out the dough into a layer approximately 3 mm thick. Cut an even number of round pieces out of it and place on a baking sheet.

From the rest of the dough, make pumpkin stalks and stick them to half of the blanks. Cut out the eyes, noses, and mouths on the same cookies. Use a knife to make deep stripes, like on the surface of a pumpkin. If they are not deep enough, they may disappear during baking.

Place the baking sheet in an oven preheated to 160 ° C for 15 minutes - the cookies should turn golden. Then cool completely. If this is not done, the filling may leak.

Combine mascarpone, a teaspoon of powdered sugar and melted chocolate. Separately mix 50 g of icing sugar and 1-2 tablespoons of orange juice until smooth.

Brush half of the cookies with the creamy chocolate filling and cover with the pumpkin pieces. Cover with orange glaze and serve. It is better to eat cookies right away so that they do not soften.

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4. Zombie fingers

Ingredients

• 250 g dates;
• 100 g dark chocolate;
• 3 tablespoons peanut butter
• 3 tablespoons of oatmeal;
• a handful of almond petals.

Preparation

Place dates, chopped chocolate, peanut butter and oatmeal in a blender and chop. Form the sweet mass into fingers and place on a parchment-lined baking sheet.

Make nails from almond petals. Place the baking sheet in the refrigerator for at least an hour.

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5. Pepper heads stuffed with spaghetti with meat

Ingredients

• 250 g spaghetti;
• salt to taste;
• 1 onion;
• 1 clove of garlic;
• 2 tablespoons of vegetable oil;
• 200-250 g of any minced meat;
• ground black pepper - to taste;
• 8 tablespoons tomato paste;
• 4 large bell peppers.

Preparation

Boil spaghetti in salted water according to package directions. Chop the onion and garlic and save them in a skillet with hot oil. Add the minced meat and fry, stirring occasionally, until almost cooked.

Add salt, pepper and tomato paste to the minced meat and simmer until tender. Place the spaghetti in a skillet, stir and cook for a couple of minutes.

Cut off the tops of the peppers and remove the seeds. Use a knife to cut out the eyes and mouths. Stuff the spaghetti and meat peppers and cover with the cut tops.

The peppers can be served immediately or first baked at 180 ° C for 10-15 minutes.

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6. Tomato cream soup with eyes

Ingredients

• 2 tablespoons of butter;
• 1 onion;
• 3 cloves of garlic;
• 120 ml dry white wine;
• 1½ kg of chopped tomatoes in their own juice;
• 950 ml chicken broth;
• 3 sprigs of oregano or marjoram;
• 60 ml of milk;
• 60 ml non-fat cream;
• salt to taste;
• ground black pepper - to taste;
• 20-30 small mozzarella balls;
• 10-15 olives stuffed with pepper.

Preparation

In a saucepan, melt the butter over medium heat and sauté chopped onions and garlic. Pour in the wine and cook for 1-2 minutes, until almost all the liquid has evaporated. Add tomatoes, broth, oregano or marjoram sprigs and bring to a boil.

Reduce heat and simmer for about 45 minutes, until soup thickens. Remove the herbs from it and purée with a blender until smooth. While stirring, pour in the milk and cream. Season with salt and pepper.

Make a well in each mozzarella scoop. Cut the olives in half and insert them into the cheese. Pour the soup into bowls and place a few cheese "eyes" in each.

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7. Witch's brooms

Ingredients

• 5 slices of processed cheese;
• 10 salted straws;
• 10 chives feathers.

Preparation

Cut the cheese slices in half. Make cross cuts on each of them up to about half. Wrap each piece on the edge of the straw and tie with an onion feather.

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8. Apple jaws

Ingredients

• 1 apple;
• a few tablespoons of peanut butter;
• 100-150 g mini marshmallows.

Preparation

Cut the apple into even thin slices and remove the cores. Spread peanut butter all over the wedges on one side. Put marshmallows on half of them and cover with the rest of the slices.

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9. Mummies from meringues

Ingredients

• 2 egg whites;
• ½ teaspoon lemon juice;
• 125 g icing sugar;
• 1 teaspoon vanilla extract or a pinch of vanillin
• some black gel food coloring, black sesame seeds, or melted dark chocolate.

Preparation

Whisk the egg whites at room temperature with a mixer on low speed until fluffy. Add lemon juice and continue whisking on medium speed. Add the icing sugar gradually.

Beat for a few more minutes, until the mixture is homogeneous and thick enough that it stays in place when turned over. Add vanilla and stir.

Transfer the protein mass to a cooking bag. Line a baking sheet with parchment. Form small mummies on it, leading the bag in a zigzag fashion. Make eyes on them with dye, sesame seeds, or chocolate.

Place the baking sheet in an oven preheated to 95 ° C for 40-60 minutes. Turn off the oven, open the door slightly and leave the meringue to cool completely.

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10. Cauliflower Brain

Ingredients

• 1 head of cauliflower;
• 60 ml olive oil;
• 1½ teaspoon chopped sage
• 1½ teaspoon salt
• ½ teaspoon ground red pepper;
• some parmesan;
• a few tablespoons of tomato sauce.

Preparation

In the middle of the cabbage, make a longitudinal cut to simulate the cerebral hemispheres. Place the head of cabbage on a baking sheet, brush with oil, sprinkle with sage, salt and pepper. You can use other spices to suit your taste.

Wrap the cabbage in foil and bake at 230 ° C for 45-50 minutes until tender. Remove the foil, sprinkle the head with grated Parmesan and place in the oven for a few more minutes. Transfer the cabbage to a serving platter and top with the tomato sauce.

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