It's almost that time again: the spookiest of all nights is coming up - Halloween. To make sure you're ready for a Halloween feast, we've put together some delicious recipes - an appetizer, a main course and a dessert. All are quick and easy to make and vegetarian too. Try them out and enjoy!
Are you looking for Halloween recipes? Then you've come to the right place. We'll show you how to prepare spooky dishes even if you don't have much baking or cooking talent. What's more, these recipes are very quick to make. We provide you with ideas for a starter, a main course and a dessert.
Creepy snake cucumbers as a starter
We recommend scary snake cucumbers as a starter for Halloween. These are easy to make and the perfect Halloween recipe if you need to make them quickly - as well as being tasty and healthy.
Ingredients
- 2 organic cucumbers
- 1 bell bell pepper
- 4 tablespoons balsamic vinegar
- 4 goji berries or raisins (for the eyes)
- 2 tablespoons oil
- 1 teaspoon Himalayan salt
- Pepper
Preparation
Cut the cucumber into a spiral shape using a knife or spiral cutter. Sprinkle some salt on the cucumber. Place the spiralized cucumbers in a snake shape in a bowl or container. Mix them in a small bowl of balsamic vinegar and oil. Add 1-2 fresh red pieces of bell bell pepper. Pour the vinegar over the cucumber until the snake is as submerged in the vinegar as you like. Place the goji berries or raisins on the face of the snake. Place the snake in the fridge for at least 20-30 minutes and then serve cold.
Pizza mummies as a main course
Are there actually people who don't love pizza? We can hardly imagine. With these pizza mummies, you can give the Italian classic a spooky twist - a great Halloween recipe for families too.
Ingredients
- 1 roll of pizza dough
- 200ml tomato sauce
- Pinch of salt
- 1/4 tsp pepper
- 1 pinch of sugar
- 2 tsp (Italian) mixed herbs
- 1 clove garlic
- 4 slices of cheese
- 15 olives (without pits)
Preparation
Mix the tomato sauce with salt, pepper, sugar and the herb mixture. Put the garlic clove through the garlic press and add to the tomato sauce and stir.
Use a round cookie cutter or a glass to cut out circles from the dough. You can also use glasses of different sizes, so you end up with pizza mummies of different sizes.
Spread the tomato sauce over the pastry.
Slice the olives and place them on the pastry circles as the eyes of the mummies.
Cut the cheese into strips and place on the round pizza mummies to create a nice criss-cross pattern. You can adjust the length of the strips as you wish.
You can spread the remaining tomato sauce on the scraps of dough. Twist them together a little so that they resemble mummy body parts.
Bake in the oven at 190° for 10 to 12 minutes (follow the instructions on the dough packet).
Spooky brain cupcakes for dessert
A dessert is also a must for Halloween. You can't go far wrong with these scary brain cupcakes, a Halloween recipe for those with a sweet tooth.
Ingredients
These ingredients are enough for 8-12 cupcakes, depending on the size of the cupcake molds.
For the dough
- 125g butter
- 150g sugar
- 2 pinches of salt
- 2 eggs
- 1 organic lemon, a little grated peel
- 1dl milk
- 180g white flour
- 1 teaspoon baking powder
For the filling
- Raspberry jelly
For the topping
- 2 teaspoons raspberry jelly/jam without seeds
- 125 Butter
- 70g powdered sugar
- 1 pack vanilla sugar
- 2-3 teaspoons lemon juice
Preparation
First make the dough. Put the butter in a bowl, fold in the sugar and salt. Add the eggs and continue stirring until the mixture is lighter in color. Then add the lemon zest and milk. Mix the milk and baking powder, fold into the mixture and pour into muffin tins.
Then bake for 20 minutes in the middle of an oven preheated to 180°C. Remove and leave to cool.
Make the icing while the muffins are cooling. Beat the soft butter with a mixer until smooth. Add the powdered sugar, vanilla sugar, jelly and lemon juice and mix everything together.
Pour the raspberry jelly into a piping bag fitted with a round decorating tip and fill about half into each cupcake. Press gently to fill the inside.
Apply a base layer of frosting to each cupcake.
Place the remaining frosting in a piping bag fitted with a medium round decorating tip. Pipe the frosting with a small back and forth motion to create squiggles.
Place the cupcakes in the fridge for 20 minutes to allow the icing to harden.
Using a pastry brush, spread a thin layer of seedless jam over each cupcake. Make sure to fill the cavities. Using a pastry brush, spread a thin layer of seedless jam over each cupcake. Make sure to fill the cavities.
