What better way is there to get into the Halloween spirit than with some spooky themed snacks. We've put together a list of our favourite halloween inspired recipes that are simple yet delicious.
Mummy Sausage Rolls - 16 servings
Ingredients
- 400g Beef and Pork Sausages
- 1 sheet frozen puff pastry
- 1 egg
- 1 slice tasty cheddar, to decorate
- 1 smoke flavoured cheese slice, to decorate
- Chocolate writing icing, to decorate
- Tomato sauce, to serve
Method
- Preheat oven to 200°C. Line a baking tray with baking paper
- Preheat a grill on medium. Line another baking tray with foil. Place the sausages on the foil-lined tray. Cook under the grill, turning occasionally, for 5-7 mins or until golden brown and just cooked through. Set aside to cool.
- Place the pastry on a clean work surface. Cut into 5mm-thick strips. Wrap 5-6 pastry strips around each sausage. Place on the lined tray. Lightly brush with egg. Bake for 20-25 mins or until pastry is golden. Cool slightly.
- To decorate, cut 1cm and 5mm discs from the cheese slices. Use a little tomato sauce to attach the cheese discs to each sausage roll to make eyes. Decorate with the writing icing. Serve warm or at room temperature with the tomato sauce.
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Jack-o’-lantern Potato Chips - 6 servings
Ingredients
- 2 large potatoes
- 2 small gold sweet potatoes
- 2 tsp olive oil
- ½ tsp Mexican seasoning
- Sour cream, to serve
- Sweet chilli sauce, to serve
Method
- Preheat oven to 220°C. Line 2 baking trays with baking paper.
- Use a large sharp knife to cut the potatoes and sweet potatoes into 1cm-thick slices. Use a small round cutter and a small sharp knife to carefully cut out eyes and mouths from slices.
- Place slices in a large bowl. Drizzle with oil and sprinkle with Mexican seasoning. Gently toss to combine. Arrange in a single layer on the lined trays.
- Bake, turning the chips and swapping the trays halfway through cooking, for 20-25 mins or until golden brown and just tender. Cool slightly.
- Serve the chips on a serving platter with sour cream and sweet chilli sauce.
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Ghost milkshakes - 6 servings
Ingredients
- ½ cup chocolate sprinkles
- ½ cup (125g) chocolate hazelnut spread
- 300mL thickened cream
- 1 tbs icing sugar mixture
- 2 tsp vanilla bean paste
- 3 frozen bananas
- 4 cups (1L) milk
- 1 cup (280g) vanilla yoghurt
- 3 scoops vanilla ice cream
Method
- Decorate serving glasses or jars with black marker to make ghost faces. Place the sprinkles on a shallow plate. Spread a little hazelnut spread around the rims of each glass or jar and dip in sprinkles to coat.
- Use an electric mixer to whisk the cream, icing sugar and half the vanilla in a bowl until firm peaks form. Place the cream mixture in a piping bag fitted with a 1cm plain nozzle.
- Place banana, milk, yoghurt, ice cream and remaining vanilla in a blender and blend until smooth. Pour among glasses or jars. Pipe over the whipped cream.
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Spooky Sushi Balls
Ingredients
- 1½ cups (300g) sushi rice
- Smoked salmon, to decorate
- Ham, to decorate
- Nori, to decorate
- Avocado, to decorate
- Celery, to decorate
- Mayonnaise, to decorate
- 2 drops orange food colouring
Method
- Cook and cool sushi rice following packet directions. Decorate as below.
- GHOST: shape rice into a teardrop shape. Decorate with nori and ham.
- FRANKENSTEIN: stir mashed avocado into the rice. Shape into a log. Decorate with nori, celery and mayonnaise.
- SCARY FACE: shape rice into a ball. Top with smoked salmon. Decorate with nori.
- BLACK CAT: shape rice into a ball. Cover with nori. Decorate with mayonnaise.
- JACK-O’-LANTERN: tint rice orange with liquid food colouring. Shape into an oval. Decorate with celery and nori.
- MUMMY: shape rice into a log. Decorate with nori and mayonnaise.
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