5 scary Halloween dishes to cook

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5 scary Halloween dishes to cook
5 scary Halloween dishes to cook
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Halloween is just around the corner, which means one thing, that it's time to prepare for the long-beloved holiday in order to please your kids and the family as a whole with terribly tasty, original and beautiful dishes.

1. Banana ghosts

Banana ghosts. \ Photo: google.com
Banana ghosts. \ Photo: google.com

Getting creative with your holiday preparations is as much fun as simply cooking something at the last minute. It takes a little time, imagination and imagination to cook banana ghosts.

Ingredients:

• Bananas - 4 pcs;

• White chocolate (black or milk can be used) - 2 bars;

• Coconut flakes - 1 sachet;

• Chocolate droplets - 0.5 cups.

How do you like these ghosts? \ Photo: marmiton.org
How do you like these ghosts? \ Photo: marmiton.org

Cooking method:

• Melt the chocolate in a water bath;

• Peel bananas;

• Cut into two equal parts;

• String the halves on skewers or popsicle sticks;

• Carefully dip each half in chocolate;

• Then roll in coconut flakes;

• And carefully lay out on a dish or tray, after covering it with parchment paper;

• Make eyes, mouth, nose, eyebrows from chocolate droplets;

• Send to the freezer for at least 5-6 hours.

2. Sausage mummies

Sausage mummies. \ Photo: francine.com
Sausage mummies. \ Photo: francine.com

Sausages in dough is a familiar dish to many and, it would seem, what could it have in common with Halloween? And the fact that you can make the most real mummies from them!

Ingredients:

• Sausages are dense and elastic - 6-8 pcs (or depending on the number of people);

• Puff pastry - 1 package;

• Flour - 1-2 tbsp;

• Eggs - 1 piece;

• Soft cheese - 1-2 tbsp;

• Pitted olives - 6-10 pcs;

• Ketchup, mustard or any other sauce for serving.

Terribly delicious mummies. \ Photo: odelices.ouest-france.fr
Terribly delicious mummies. \ Photo: odelices.ouest-france.fr

Cooking method:

• Sprinkle the table with flour and roll out a layer of dough 5 mm thick;

• Then cut into long strips 0.5-1 cm wide;

• And wrap each sausage so that it looks like a mummy;

• Grease with beaten egg on top;

• Form eyes from soft cheese and put a slice of olive on top;

• Send to an oven preheated to 200 degrees for 20-25 minutes or until the dough becomes evenly golden;

• Serve with any ketchup, sauce or mustard.

3. Goblin eyes

Edible eyes. \ Photo: google.com.ua
Edible eyes. \ Photo: google.com.ua

Despite the fact that the eyes of the goblin look a little creepy, nevertheless, they just taste like lick your fingers. And the secret of this dish is simpler than ever.

Ingredients:

• Eggs are not large - 8-10 pieces;

• Food coloring red;

• Mayonnaise - 1 small pack;

• Mustard - 1 tbsp;

• A mixture of ground peppers - to taste;

• Olives stuffed with pepper - 8-10 pcs.

Goblin eyes. \ Photo: pinterest.co
Goblin eyes. \ Photo: pinterest.co

Cooking method

• Boil eggs hard-boiled in salted water;

• Then cool well under cold running water;

• Crush the shell so that it will crack all over the egg;

• In another saucepan, dilute the dye (in hot water, the color should turn out to be dark red);

• Transfer the eggs (the water must cover them completely);

• Leave for at least half an hour;

• Then peel the eggs and cut them across into two equal parts;

• Remove the yolks;

• Mix with mayonnaise, mustard, salt and pepper until smooth;

• Put the egg halves on a dish and stuff with the resulting filling;

• Cut the olives into halves and place in the center of each egg on top of the filling;

• Serve to the table.

Video bonus

4. Zombie fingers

Would you like to taste your finger? \ Photo: pinterest.es
Would you like to taste your finger? \ Photo: pinterest.es

What is Halloween, and without zombie fingers? A sweetness that will be appreciated not only by children, but also by adults. In addition, treating friends with such fingers is what you need in honor of the holiday.

Ingredients:

• Pitted dates - 250-300 g;

• Oatmeal - 3-4 tbsp;

• Dark chocolate - 1 bar;

• Peanut paste - 3-4 tablespoons;

• Almond petals - 0.5 cups.

Zombie fingers. \ Photo: google.com
Zombie fingers. \ Photo: google.com

Cooking method:

• Wash dates well;

• Dry;

• Cut into pieces;

• Pour into a blender bowl;

• Chop chocolate and add to dates;

• Mix oatmeal with peanut paste and add to the blender thicket to other ingredients;

• Kill everything until smooth;

• Form fingers from the resulting mixture;

• Put on a tray or dish, first covering it with parchment paper;

• Make nails from almond petals;

• Chop the remaining almond flakes and sprinkle on top of your fingers;

• Send to refrigerator for 2-3 hours.

5. Stuffed heads

Stuffed peppers. \ Photo: yandex.ua
Stuffed peppers. \ Photo: yandex.ua

And finally - stuffed pepper heads stuffed with spaghetti and minced meat, seasoned with hot pepper and spices. What can I say, hellishly delicious!

Ingredients:

• Large Bulgarian pepper - 4-6 pcs;

• Assorted minced meat or any other at will - 250-300 g;

• Spaghetti - 200-250 g;

• Medium-sized onion - 1 pc;

• Garlic - 2-3 cloves;

• Salt - to taste;

• Sunflower oil - 1-2 tbsp;

• Ground black pepper or a mixture of ground peppers - to taste;

• Tomato paste - 6-8 tablespoons;

Delicious as hell. \ Photo: yandex.com
Delicious as hell. \ Photo: yandex.com

Cooking method:

• Boil spaghetti in slightly salted water until tender;

• Finely chop the onion;

• Pass the garlic through a press;

• Fry 3-5 minutes in oil;

• Then add minced meat;

• Salt and pepper;

• Stir;

• Cook for 15-20 minutes or until light golden brown;

• Add tomato paste a couple of minutes before readiness;

• Gently mix the finished minced meat with spaghetti;

• Wash the peppers;

• Cut off the tops;

• Remove the core;

• Cut out muzzles;

• Stuff the peppers;

• Cover with caps;

• Place in an oven preheated to 180 degrees for 15-20 minutes;

• Optionally sprinkle with grated cheese before serving.

Read also about how delicious to cook pumpkin like thisso that not only Halloween is a success, but also weekdays during the working week.

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