Halloween is fast approaching. Do you have any treats planned for the occasion? No? Well, don’t panic! Here are a few recipes for Halloween. Pumpkin is obviously a winning choice, but if you’re looking for other Halloween ideas that are tasty and nutritious, download the Nutri Coach Application.
Halloween Recipe: Pumpkin Soup
Pumpkin soup is a great autumn classic that’s great for Halloween. Here’s a quick and easy recipe:
Ingredients (Serves 4):
- 1 white onion
- 1 clove garlic
- 3 tbs olive oil
- 1/2 inch section of fresh peeled ginger
- 1/2 sprig rosemary
- 1 pumpkin
- 2 carrots
- 3 cups water
- 1/3 cup coconut milk
- Salt, black pepper
- Poppy seeds
Dice the onion, garlic and ginger. In a large pan, sweat the spices with a drizzle of olive oil. Add the rosemary and brown for 1 to 2 minutes.
Peel, wash and dice the carrots and pumpkin. Add them to the pan and brown.
Add the water. When the pumpkin and carrots are cooked, blend them, then add the coconut milk. Blend again until smooth. Serve in bowls and sprinkle with poppy seeds.
Halloween Recipe: Light Pumpkin Muffins
This Halloween recipe is both light and tasty. Quick and easy to prepare, muffins are always a hit. But have you ever tried this autumn version?
Ingredients (makes 5 muffins)
- 1 1/4 cup flour
- 3 oz pumpkin (or butternut squash)
- 1/3 cup water (for the broth)
- ¼ vegetable bouillon cube
- 1 egg
- 1.75 oz Gorgonzola
- 1 oz walnuts
- 1 teaspoon baking powder
Preheat the oven to 400°F.
Wash, peel, cut and de-seed the pumpkin. Steam. After cooking, blend into a smooth puree.
In a large bowl, mix the pumpkin puree with the flour, water, egg, bouillon and yeast.
Once you have a smooth consistency, add the gorgonzola in small pieces as well as the crushed walnuts.
Mix and pour the batter into the muffin tin.
Bake for approximately 20 minutes. Serve hot or warm with a side salad or as an appetizer.
Halloween Recipe: Jack Be Little Casserole
Ingredients (for one serving):
- 1 Jack Be Little squash
- 1 egg
- 1/4 onion
- 1/2 ounce bacon or smoked tofu
- 2 tsp cream (vegetable or dairy of your choice)
- Salt, pepper
Steam the Jack Be Little squash. Times may vary according to your steamer. It should be cooked but still firm.
Meanwhile, in a frying pan, brown the onions with the bacon (or smoked tofu). Add the cream and the paprika.
Preheat the oven to 410°F.
When the Jack Be Little squash is just cooked, cut off the top and hollow out the inside just enough to remove the seeds.
Place squash on a baking sheet lined with parchment paper. Pour the cream mixture in. Break an egg into it. Add salt and pepper and bake for 10-15 minutes. Baking is done when the egg is fully cooked.
Serve with a few leaves of fresh coriander, the top you cut off earlier and a serving of pasta, rice or other starch of your choice.
Halloween Recipes: Ghost Meringue
This recipe for ghost meringue is based on French meringue. Very few ingredients are needed, and it’s easy to make as long as you concentrate on the motions with the pastry bag.
Ingredients (For a dozen or so ghosts):
- 2 egg whites
- 1/2 cup powdered sugar
- 1/2 cup superfine sugar
- 30 chocolate chips
- Whisk or electric mixer
- Pastry bag
- Baking sheet
- Baking paper
Preheat the oven to 200°F.
Whisk the egg whites at medium speed. Before they’re firm, add the powdered sugar bit by bit. Continue to whisk at a high speed until peaks form.
Sift the superfine sugar into the egg whites, then fold in gently with a spatula.
Transfer the merengue to a pastry bag. Take your baking sheet and cover it with baking paper. Now you’re ready to start making the ghosts. For each ghost, you’ll need three squeezes. Make first squeeze while slightly raising the pastry bag. Repeat this twice, but the third time, raise the pastry bag with a sharp upward motion.
Add two chocolate chips to each ghost for the eyes. The chips won’t move during baking.
Bake for one hour. Halfway through baking, open and close the oven door to let the steam out. Turn off the oven and allow the ghosts to cool inside before serving.
Halloween Recipe: Sweet Pumpkin Pie
Pumpkin pie is a sweet pie you need to try immediately because it’s so delicious! It’s made in two steps: the sweet hazelnut pie crust, then the pumpkin filling. The recipe takes a while to make, so you might want to consider making the crust the night before. If not, you can always buy a ready-made pie crust.
Ingredients (serves 8):
For the sweet hazelnut pie crust:
- 1 1/4 sticks of softened butter
- 1/2 cup superfine sugar
- 1 egg
- 2 cups all-purpose flour
- 3/4 cup ground hazelnuts
- 1 pinch of salt
- 18 oz pumpkin meat
- 2 eggs
- 1/3 cup sugar
- 2/3 cup (your choice) milk
- 1/2 cup sour cream
- 1 vanilla bean
- 1 tsp allspice
- 1 tsp ground cinnamon
- 1/4 cup liquid honey
Instructions for the hazelnut sweet pie crust
Take the butter out of the refrigerator several hours in advance.
In a bowl, mix the softened butter and sifted powdered sugar. It’s important to carefully sift the powdered sugar so there are lumps in the dough.
Stir in the powdered hazelnuts. Then add the eggs.
Dump the flour and salt onto a clean, dry work surface. Form a well to place the liquid ingredients in. Blend the flour and the liquid ingredients with a dough scraper (or with the edge of a spatula) by slicing into the dough (as if you were trying to cut it) until it’s entirely incorporated into the flour.
Once the flour and the liquid ingredients are fully blended, gather the dough and knead it on the work surface. To do this, simply press it two or three times with the palm of your hand and lay it out briefly on one side and then the other.
Then, form it into a ball and wrap it in plastic wrap. Let it rest for a minimum of one hour in the refrigerator.
Take the dough out 15 minutes before using it. Preheat the oven to 350°F.
Grease and flour your pie tin to prevent the pie crust from sticking. With a rolling pin, roll the dough to a thickness of approximately 1/10 of an inch and transfer it to the pie tin.
Prick the bottom with a fork, and put it in the refrigerator for an hour to optimize your post-baking result.
(If you have leftover scraps of dough, save them for decoration.)
Put the pie crust in the oven for 10 minutes.
Pumpkin filling instructions
Peel and steam the pumpkin.
In the meantime, you can mix the eggs, milk, cream, sugar, spices, cinnamon, honey and vanilla in a bowl.
Once the pumpkin is cooked, blend it and add it to the preparation.
Pour it into the pre-baked pie crust. Place it in the oven for 20 minutes to allow the filling to set.
In the meantime, you can prepare the decorations by forming them into Halloween-themed shapes. The easiest way to do this is to use cookie cutters.
20 minutes later, arrange your decorations on the pie. Then put it back in the over for another 15 minutes.
Refrigerate before serving.