Halloween Recipes

There is an abundance of blogs and recipe ideas that show incredible things you can create on Halloween, but 90% of them are entirely unachievable for the standard parent. Unless you have an endless amount of time, money and creative juices flowing to achieve it. Our Halloween ideas, however, anyone can do. Why? Because it doesn’t need to be perfect. Ours is always a bit wonky, but still, the kids an love it. Not only our own kids but their friends and those that knock on the door trick or treating!

If you’re working all day and have no time to create a Halloween spread, don’t. Make the regular food you would usually cook and improvise by making up horrendous names that represent the food:
Spaghetti Bolognese: Boiled worms and minced human
Pie: Crusty roasted rat
Sweet & Sour Chicken: Acid infused stomach
Lasagne: Possessed pasta
Fish ‘n’ Chips: Flaked guts in deep-fried eyeball shavings
Chilli Con Carne: Chomped veins and red blood cells served with maggots
Fajita’s: Fried zombie and baked alien internals, rolled in vampire skin with mummies topping
Apples: Poisoned apples
Salad: Peeled monster skin
Tomatoes: Evil giant zits
Water/Wine/Juice: Witches wee

However, if you fancy being a little bit creative, we’ve also put together some meals you may have seen on our Halloween blog post that are super easy to pull off to create a great Halloween spread.

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You need:
1 pumpkin
Length of tin foil
Bag of nachos
Salsa (for homemade recipe click here)
Coleslaw (for homemade recipe click here)
Guacamole (for homemade recipe click here)

  1. Carve an additional pumpkin with an extra-large mouth (we recommend a slanted mouth – like in the picture) for best results
  2. Fold a piece of foil and lay it through the pumpkin mouth, securing it inside and creating a ‘slide’ into your bowl/plate
  3. Cascade the coleslaw over the “chunder slide” (homemade or shop-bought)
  4. Add nachos and spoon the Salsa and the Guacamole (again home made or shop bought) on the side for dipping
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Graveyard Cake

You need:
1 cake (home made or shop bought)
Food colouring
Icing pens
Rectangular biscuits
Sprinkles

  1. Two options. Bake a cake and decorate it, or buy one. Personally, I love anything homemade. However, I am no baker and would ruin this, soooo…
  2. I bought a cake and painted green food colouring over the white icing to create a mottled ‘moldy’ effect
  3. Push in some square biscuits (Nice or Malted Milk work well) and then write RIP on them with icing pens
  4. Next, sprinkle chocolate flakes (or other confectionery items) over the ‘grave’
  5. Drip food colouring, or drizzle a red icing pen down the side of the biscuit to create the blood

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You need:
Two racks of ribs
Sausages
Bowl of salad
For decoration:
1 mask
1 shirt
Newspaper
Knife/hammer
Tomato ketchup

  1. Set the table like a person is lying down: an old shirt with the front open and arms out. Stuff the edges of the chest and the arms with newspaper. If you’re going for maximum shock, have your body displayed with a knife and a hammer dripping in tomato ketchup
  2. Prop mask on a bowl of salad
  3. Place your double rack of ribs on a plate directly below the mask (where the ribs should be…)
  4. Add another plate of cooked unseparated sausages for the intestines and voila, an effortless table piece!

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You need:
Ready rolled shortcrust pastry
Sausages – chipolatas
1 Egg
Greaseproof paper
Ketchup/BBQ sauce or Mustard

  1. Purchase some ready-rolled shortcrust pastry and leave at room temperature for around 30 minutes – Grab yourself some chipolata’s; we chose little sausages as they cook at the same time as the pastry. If you’re using larger Cumberland sausages, consider flash-frying them initially to ensure they are cooked through
  2. Preheat the oven to 200C/180C fan/gas 6
  3. In the meantime separate and pierce your sausages
  4. Line a baking tray with greaseproof paper
  5. Cut your shortcrust pastry into thin strips using the longest length for maximum wrapping potential
  6. Whisk one egg in a bowl to glaze your pastry and seal the edges of the ‘bandages’
  7. Wrap the pastry around the sausage, leaving small gaps here & there and overlapping in places – these will create the bandages of the mummy. Ensure you leave a space for the little face!
  8. Make sure you blob a bit of egg onto the start and end of the ‘bandage’ to seal it and then glaze all of the mummy before popping on the baking tray and in the oven for 20 minutes
  9. Ensure the mummies are cooked through and then leave to cool for 5 mins before adding the eyes using two blobs of mustard, BBQ sauce or ketchup in the little gap you left

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You need:
Cotton bud tub
Approx. 25-30 cotton buds
Mini marshmallows
Chocolate/caramel sauce
Golden sprinkles

  1. Firstly you need a cotton bud tub including the cotton buds. Cut OFF the cotton part from each end of the blue stick, ensuring no cotton wool remains. Wash the sticks thoroughly in warm water
  2. Grab a bag of mini marshmallows and jab a single marshmallow on each end of the blue stick
  3. Now comes the gooey part, blob your marshmallows into a dip of either chocolate or caramel sauce and then coat a tiny portion with the earwax nectar AKA sprinkles
  4. Place on a plate and pop in the fridge for an hour before arranging your masterpiece

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You need:
1 NEW clean cat litter tray or a rectangular dish
1 NEW clean ‘poopa-scoopa’
Rice Krispies

Brownies:
225g/8oz butter
140g/5oz milk chocolate
450g/1lb caster sugar
110g/4oz plain flour
55g/2oz cocoa powder
5 eggs

  1. Preheat the oven to 200C/180C fan/gas 6.
  2. Add Rice Krispies to your rectangular platter
  3. Line a couple of baking trays with greaseproof paper
  4. Create a bain-marie to gently melt the butter and milk chocolate by placing a heatproof bowl over a pan of boiling water
  5. Take the chocolate mixture off the heat and beat in the sugar, flour, cocoa powder and eggs
  6. Now you want to blob the mixture onto the greaseproof paper leaving gaps between each blob. Vary the size and shape to make your masterpiece more effective
  7. The brownies will in total take around 30 to 40mins, and this will ensure the top is firm, and the middle is soft. Feel free to cook for slightly longer if you’d prefer the centre not to be gooey. Approximately half way through cooking, you want to do the somewhat disgusting job of taking the brownies out of the oven and shape them into more of a, erm, poo shape while they are still malleable. Place back in the oven for the remaining time
  8. Once cooked, leave to cool completely, gently remove the brownies from the tray and add on top of the Rice Krispies. Now watch your guests gag at your plate of delights

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Witches Fingers
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Extracted Brain Mash
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Spider Web Soup

Halloween Recipes