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
- 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
- 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.
Jack-o’-lantern Potato Chips - 6 servings
- 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
- 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.
Ghost milkshakes - 6 servings
- 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
- 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.
Spooky Sushi Balls
- 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
- 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.