These Halloween recipes from cook Annabel Karmel make the ultimate freaky feast
For creepy concoctions that look really impressive but are also delightfully easy to make, look no further
THERE'S no better excuse to get creative in the kitchen than Halloween.
These ghoulish goodies from cook Annabel Karmel will ensure your house is the place to be this October 31.
GHOST TORTILLAS
Prep 10 minutes
Cook 12 minutes
Makes 20 small chips
*2 x wheat tortilla wraps (1 x wrap makes about 12 small shapes)
*Olive oil for brushing
*Additional flavours to sprinkle on the wrap: crushed garlic/mixed dried herbs/dried chilli flakes
1 Put the wrap on a board, brush with olive oil and any other flavours you might choose.
2 Choose your cookie cutters and cut out shapes of bats and ghosts.
3 Place on an oven tray and bake at 170C/ 325F/ Gas Mark 3 for 12 minutes, watching them closely as they go brown very quickly.
MEATLOAF MUMMY
Prep 20 minutes
Cook 1hr 15 minutes
Makes 4 portions
*1 tbsp olive oil, plus extra for greasing
*2 red onions, finely chopped
*1 clove garlic, crushed
*200ml tomato ketchup
*2 tbsp soft light brown sugar
*2 tbsp honey or maple syrup
*2 tsp Worcestershire sauce
*4 tbsp orange juice
*85g (4 slices, crusts removed) fresh white breadcrumbs
*1 tsp fresh thyme leaves or 1/4 tsp dried
*1 small carrot, grated
*1/2 apple, peeled, cored and grated
*450g lean minced beef
*Salt and pepper to season
*150g pappardelle
*1 ball mozzarella
*1 black olive
1 Preheat the oven to 180C/350F/Gas 4/Fan 160. Lightly grease a baking sheet. Heat the oil in a medium saucepan and sauté the onion for 6-8 minutes, until soft. Add the garlic and cook 1 minute then transfer half of the onion to a bowl and leave to cool. Add the ketchup, sugar, honey, Worcestershire sauce and orange juice to the saucepan.
2 Add the breadcrumbs to the remaining onion and stir, then add the rest of the ingredients and 3 tbsp of the sauce. Season to taste with salt and pepper. Spoon into an 8” / 20 cm shallow round ovenproof dish. Level the top and bake for 25 minutes. After 25 minutes, pour over the sauce and bake for another 10 minutes.
3 While the meatloaf is cooking, boil the pasta in boiling water according to the packet instructions. Drain and toss in a little olive oil.
4 Cook the pasta according to the packet instructions. Arrange the pasta over the meatloaf in lines to make a mummy effect. Slice two round slices of mozzarella and place two halved black olives for eyes on top and place within the pasta.
5 Bake the meatloaf for 30 minutes then brush with some of the sauce. Bake for a further 10 minutes then brush again and bake for 5 minutes. Remove from the oven and leave to rest for 10 minutes.
6 Meanwhile heat the remaining sauce until boiling and bubble for 1 minute. Serve the meatloaf in slices with the BBQ sauce.
RELATED STORIES
SPIDER CUPCAKES
Prep 5 minutes
Cook 30 minutes
Makes 10 cupcakes
*125g butter at room temperature
*125g golden caster sugar
*110g self-raising flour
*2½ tbsp. cocoa powder
*2 eggs, lightly beaten
*1 tsp grated orange zest
*50g plain chocolate chips or plain chocolate chopped into small pieces
*3 to 4 tablespoons of chocolate buttercream icing
For the chocolate flavoured strands
*4 boxes Mikado Dark chocolate Sticks (Pokey Sticks)
*50g plain chocolate
*Liquorice Allsorts
1 Preheat the oven to 180C / 350 F. Beat together the butter and sugar until fluffy and smooth. Sift together the flour and cocoa powder in a separate bowl. Add the eggs to the creamed butter mixture a little at a time, adding a tablespoon of the flour mixture with the second egg. Mix in the orange zest and the remaining flour and cocoa until blended. Finally stir in the chocolate pieces.
2 Line a large muffin tray with 10 paper cases and fill each one until two thirds full. Bake the muffins for 20 to 22 minutes. Allow to cool for a few minutes, then remove the muffins and place on a wire cooking rack.
3 When cool, spread a little chocolate buttercream over each of the cupcakes and then sprinkle with chocolate flavoured strands.
4 To make the legs, take the Mikado chocolate sticks and cut off the piece not covered with chocolate. Cut a quarter of the sticks in half. Stick four short lengths of Mikado sticks on each side of the spider’s body, then melt the chocolate, dip one end of each of the longer Mikado sticks into the chocolate and attach these to the shorter lengths.
5 Arrange them on trays or baking sheets lined with greaseproof or baking paper and allow the chocolate to set– the melted chocolate will harden as it cools keeping the legs stuck together. Push one end of the legs into the body of the spider and then repeat until you get four legs either side. Finish off with Liquorice Allsorts as eyes.
MELON BRAIN
Prep 25 minutes
Makes approx. 900ml fizz and 1 melon
For the melon brain
*1 small watermelon
For the cranberry and elderflower fizz
*200ml cranberry juice
*150ml elderflower cordial
*45ml sparkling water
1 Use a vegetable peeler to remove the green skin of the watermelon to expose the white rind.
2 Slice off the base of the melon so that it is flat and will not roll.
3 With a cocktail stick or skewer, outline the squiggly furrows that resemble the surface of the brain.
4 Finally using a small sharp knife, carve narrow channels along the squiggles to expose the pink flesh of the water melon.
5 To make the potion, measure all of the ingredients into a jug and stir together.
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