Wooooooo! It’s that time of the year again, with spooky goings-on and weird and wonderful activities! And speaking of wonderful….try out these freaky foods on the kids. They’re gorgeously ghastly…
Halloween spider pizzas
- 1 pack pizza base mix
- plain flour (to dust)
- 120ml passata or tomato pasta sauce
- 1 garlic clove, crushed
- 150g 150g grated mozzarella
- 50g 25-50g parmesan, grated
- 4 large pitted black olives
- 6 small slices salami or chorizo
- 8 small capers, drained
- Make the pizza dough according to the pack instructions, then tip it on to a floured surface, flour your hands, and knead it for about 2 minutes until it feels soft and bouncy. Put it back in the bowl, cover the bowl with oiled cling film, and allow it to rise in a warm place (hot press?) until it has doubled in size. This usually takes about an hour.
- While this is happening, mix the passata and garlic in a bowl.
- Heat the oven to 240°C/220°C fan or gas 9. Dust 2 baking sheets with flour and then split the dough into eight. Roll four balls into thin, rough circles and place on the floured baking sheets. Smear a thin layer of the tomato sauce on top of each and then scatter the mozzarella and parmesan over it..
- Cut each olive in half and put a half on each of the four pizzas cut-side down. These are the spider ‘bodies’. Then cut the remaining olive halves into thin strips and palce around the ‘bodies’ to look like legs.
- Place 4 pieces of salami or chorizo on the 4 remaining pizza bases and cut the other pieces of salami into thin strips and use them to make the legs of the spiders. Add 2 capers to each spider for the eyes.
- Place the two trays into the oven and bake for 12 mins or until the pizzas are golden and crisp and the cheese is starting to brown.
Frozen banana ghosts
- 200g bar of white chocolate, broken into chunks4 large, ripe bananas
- 85g dessicated coconut
- Handful of dark chocolate
- Place the chocolate in a bowl and either gently melt in the microwave or over a pan of simmering water on the cooker. Set aside while you prepare the bananas.
- Peel the bananas, cut them in half, and then push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl, then line a large baking tray with greaseproof paper. (Make sure there is room for the tray in the freezer!)
- Coat each banana half in chocolate using a pastry brush, and allow the excess chocolate to drip away. Then sprinkle the coconut over the banana until it is completed coated, and set it on the prepared sheet. Finally, add two chocolate eyes and a mouth. The lollies should be frozen for at least 4 hrs and can be kept for up to a week.
Chocolate spider cookies
- 200g dark or milk chocolate, broken into chunks
- 113g pack liquorice Catherine wheels
- 2 x 154g packs Oreo cookies
- White and black icing pens
- Melt the chocolate in short sharp bursts in the microwave, or place in a bowl over a pan of simmering water. Once melted, turn off the heat and leave the chocolate in the bowl to keep warm while you assemble the spiders.
- Unroll some of the liquorice wheels and cut into 2-3cm lengths to use as the chocolate spiders’ legs.
- Place a small teaspoon of chocolate onto half of the cookies, then arrange eight liquorice legs on top, before ‘sandwiching’ with another cookie. Spread some more chocolate on top of the second cookie to cover, then place somewhere cool to set.
- Add ‘eyes’ by placing two blobs of white icing on each ‘spider’ and then top with two smaller dots of black icing.
- 2 x 400g chopped tomatoes
- 500-600ml chicken stock
- 1/2 teaspoon of Italian seasoning
- salt and pepper, to taste
cherry sized fresh mozzarella balls
- Pour the two tins of tomatoes into a saucepan along with 240ml of the stock. Bring to the boil and add the Italian seasoning. Remove from the heat and place in a blender. Blend to a purée and then return to the saucepan, seasoning to taste with more stock if desired and the salt and pepper.
- To make eyeballs, use a small melon baller and a sharp paring knife to carefully carve out a hole in each mozzarella ball for an olive, and gently press the olive in. (Make enough eyeballs for each bowl of soup to have 2 or 3.) Place eyeballs in shallow bowls, and carefully pour the soup in.
The Edible Graveyard
- 1 box brownie mix
- Vanilla and chocolate cookies
- 1 packet chocolate wafers
- Decorating gel pens
- Bake the brownies according to the directions and allow to cool completely.
- Blitz the chocolate wafers in a food processor until coarse crumbs form. Once the brownies have cooled, spread them in an even layer on top of the brownies. Write ‘epitaphs’ or notes on half of the cookies and stick them, writing part at the top, into the brownie. Decorate with other Halloween themed objects such as spiders etc.