Ready for a spooky Halloween night? I am a bit late this year, as we got home from our summer (lol) holidays just two days ago, but well, I managed to prepare my version of an Halloween feast: spooky potatoes croquettes and crunchy mushrooms, pumpkin hummus, devil’s eggs and an Halloween soup. All quick and delicious. Can you believe it just takes one hour to prepare all this?
As usual, we went on our summer holidays at the end of October. quite weird, right? well, if you have the chance to do so, I really recommend going for holiday in low season. We went to canary island and the weather was amazing. We sunbathe, walked, surfed (kind of) and – mostly- ate and drank. I loved every second, even though I couldn’t really get ready for the Halloween feast. Oh well, here we go: just a few ingredients, and it’s done, believe me!
“I was born on the night of Samhain, when the barrier between the worlds is whisper-thin and when magic, old magic, sings its heady and sweet song to anyone who cares to hear it.”
Carolyn MacCullough, Once a Witch
Halloween Spooky Board
Equipment
- 1 electric blender
- 2 sauce pan
- 2 Oven Trays
- 1 Bowl
- 1 Small Frying Pan
Ingredients
For the Ghost Potatoes
- 300 gr Potatoes
- 1-2 tbsp Flour or Potato Starch
- 1 pinch Salt
- 1 tbsp Olive Oil
For the Crunchy Zombie Mushrooms
- 50 gr Chickpeas Flour
- 100 gr Water
- 1 tsp Salt
- 5-6 Mushrooms
- to taste Paprika
- as required Olive Oil
For the Devil's Eggs
- 3 Eggs
- 1/2 Small Cooked Beetroot
- 1 tbsp Olive Oil
- 1 tbsp Cream Cheese
- 1 tsp Salt and Pepper
- to decorate Onion Chips
For the Pumpkin Hummus and Crunchy Chickpeas
- 1 can Chickpeas (150 gr)
- 150 gr Pumpkin
- 1 tsp Salt
- 1 tsp Paprika
- 1-2 tbsp Olive Oil
- 1 tbsp Tahini
- 2 tbsp Cream Cheese`
- to taste Rosemary
- to decorate Pomegranate
For the Orange Cauliflower and Beetroot Soup
- 300 gr Cauliflower orange if possible, otherwise add some turmeric/paprika/saffron to the soup for the colour!)
- 1/2 Cooked Beetroot
- 2-3 Mushrooms
- 2 Shallots
- 1 tsp Salt and Pepper
- 1 tbsp Olive Oil
- 30 gr Grated Parmesan
Instructions
For the Ghost Potatoes
- Boil the potatoes with their skin in salted water for about 15-20 minutes until tender (try with a fork to check they are soft). Drain the potatoes and let them cool.
- Peel the potatoes and mask them in a bowl, adding the flour/starch (add more if you think the dough is too humid to work with), salt and oil. Mix well and work the dough a bit until smooth. Add some pepper if you like. Warm up the oven at 200 C.
- To make the ghosts, take a bit of the dough and shape it as a drop. Flatten it on a lined baking sheet and use a straw to pin out the eyes and mouth. Bake for 15 minutes with a sprinkle of oil.
For the Crunchy Zombie Mushrooms
- Cut the mushrooms into half, use a straw to make the zombie eyes. Prepare the batter by mixing the chickpeas flour with salt and water. Warm up the oven at 200 C.
- Cover the mushrooms in batter and place in a baking tray, Dust with paprika and sprinkle with olive oil. Bake for 15-20 minutes.
For the Devil's Eggs
- Boil the eggs for about 10-15 minutes. Let them cool in cold water. Peel the eggs and cut the in half.
- Remove the yolk and blend it with the cream cheese, beetroot and salt. add a tiny bit of water in case needed.
- With a sac-a-poche or a spoon, fill the egg whites and decorate with some crispy onions.
For the Pumpkin Hummus and Crunchy Chickpeas
- Warm up the oven at 200 C. Drain the chickpeas and place a handful on a baking tray, the rest on an electric blender. Season with a tsp of olive oil, salt and paprika. Chop the pumpkin and do the same, adding some rosemary. (you can leave the skin and remove it later).
- Bake for 15-20 minutes and let it cool. Blend the pumpkin with the chickpeas that were in the electric blender, adding the olive oil, cream cheese and seasoning. Remove the sin in case you left it.
- Pour the hummus in a bowl and decorate with pomegranate seeds and the crunchy chickpeas.
For the Orange Cauliflower and Beetroot Soup
- Like before, cut the mushrooms in half, make the eyes with a straw and place in a baking tray, seasoning with a bit of olive oil, salt and pepper. Warm up the oven at 200 C.
- Chop the Cauliflower, placing some on the baking tray. Cook with the mushrooms for about 15 minutes.
- Cut the shallot into pieces, warm up some olive oil in a sauce pan, fry the shallot and add the cauliflower. After 2-5 minutes, add some water and cook for about 10-15 minutes, until tender. Season and blend.
- In a bowl, blend the beetroot with some hot water and put aside.
- Use a frying pan for melting the grated parmesan and making a crust. Cook at medium-high heat until melted, then wait until it solidifies to remove it and maintain the shape.
- Serve in a bowl, with the cauliflower at the bottom, the beetroot and then the parmesan and oven veggies.
- Enjoy everything with some extra cheese and bread!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
