Shock yourself! – with these Halloween and Bonfire Night recipes with a spooky twist. These recipes are so simple to prepare, you can even get your kids or grandchildren to help you.
We’ve been speaking to the lovely people at Alpro to bring you these fabulous recipes in time for Halloween. Their products are naturally low in saturated fat and the products used here are also rich in calcium and vitamins. They also contain no artificial colours, preservatives or sweeteners. Of course, if you don’t want to use Alpro, then you can choose a suitable alternative – we’ll leave that up to you!
So let’s get down to business…
The Chocolate Mud Pie is served with mini apricot pumpkins, the Pumpkin Soup is obviously crammed full of pumpkin and the Witches Hat Meringues are… well, a little bit of what you fancy does you good – it is party food after all.
Pumpkin and Sweet Potato Soup
Makes 4 big bowls
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
700g (1/b 6oz) pumpkin flesh, roughly chopped
2 sweet potatoes, peeled and roughly chopped
1.2 litres (2pts) water or vegetable stock
200ml (7fl oz) Alpro soya alternative to milk
4 tbsp Alpro soya alternative to cream
For the breadsticks:
4 assorted part baked bread sticks
2 tbsp olive oil
1 Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to soften.
2 Add the pumpkin and sweet potato and cook for a couple of minutes, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.
3 Meanwhile, preheat the oven to 200ºC (180ºC fan, Gas 6). Cut the bread in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil. Bake for 5-8 mins until becoming golden.
3 Stir the Alpro soya Light into the soup, whiz everything together in blender or processor in batches until smooth. Return to the pan, gently warm through to serve. Pour into bowls and finish with a swirl of Alpro soya alternative to cream.
Chocolate Mud Pots with Pumpkins and Ghosts
2 pots Alpro soya dessert, chocolate flavour
8 ready to eat dried apricots
8 white marshmallows
1 Spoon the Alpro soya desserts into 4 small glasses.
2 Use a small sharp knife to cut out triangular eyes and a mouth (as you would carve a pumpkin face).
3 Dip a cocktail stick into the dessert and push twice into the marshmallows, to make eyes.
4 Thread an apricot and a marshmallow onto a cocktail stick. Repeat with the remainder and serve with the chocolate mud pots.
Chris attended one of the leading edge environmental colleges in the US. He can be found out back with the veg - a simple chap who loves sport, music and good food.