2011-10-29

Spooky Halloween!

Halloween Graveyard Soup

Date: 2011-10-29
Chef: Pamela
Quantity: 6-8

Ingredients
1 onion
2 T butter
6-8 nice mushrooms set aside to make skulls
100g sliced mushrooms
1 small pumpkin
4-6 potatoes
Bunch of sprouted beans
4 cups water
2 teaspoons salt
1/8 teaspoon black pepper
Fresh herbs like parsley
1 cube of vegetarian stock cube

Cooking
Heat butter. Add onion and fry until slightly golden.
Add diced potatoes. Cook for a few mins.
Add diced pumpkin. Cook for a few mins.
Add sliced mushrooms, salt, pepper and water and simmer for 20 minutes.
In the meantime prepare mushroom skulls: Using a drinking straw, make two holes for eyes. Using a knife, make a triangle shape for nose and carve lips and teeth.
Add skulls in the soup a few minutes before servings (Soaking them too long in the soup would make them too heavy to float nicely.)
Add sprouted onions, fresh herbs and serve.


Halloween Revived Mummy

Date: 2011-10-29
Chef: Pamela
Quantity: 6-8

Ingredients
200g Tofu
Oil for frying
250-300g flour
4T butter
2 tsp dry instant yeast
2 tsp sugar
1/2 tsp salt
4 tsp lemon juice (if yeast does not contain Vit C)
180ml water
1 tsp dried Oregano or mixed dried herbs

Cooking
Cut tofu in long strips. Add salt and pepper and fry. Keep aside.
Make bread dough.
Wrap dough around fried tofu strips.
Allow dough to rise and bake in preheated oven at 350 degrees F for 15-20 minutes until golden brown.
Add mustard or ketchup and whole black pepper for the eyes of the mummy.


Halloween Spooky Spider Web

Date: 2011-10-29
Chef: Pamela
Quantity: 6-8

Ingredients
1 shredded lettuce
150g salsa sauce
200g shredded cheese
1 can fava beans
3 avocados
3 T sour cream
Cumin, coriander, fresh parsley
Salt, Pepper
Olive oil
Tortilla chips
Lemon juice (from 1 lemon)

Cooking
Cook fava beans with olive oil, cumin, coriander, fresh parsley and salt. Mash well.
Cut and mash avocados. Add lemon juice and salt.
On the serving place, spread the beans in an even circular shape, leaving room around the edges for other garnishes.
Place lettuce and tortilla chips around the edges. Add salsa over lettuce, then sprinkle cheese.
Smooth avocado mixture over beans.
Place sour cream and make spider web.


Halloween Witches Potion

Date: 2011-10-29
Chef: Pamela
Quantity: 4-6

Ingredients
1 small pumpkin as pot
Italian herbs
Olive Oil
1 pk Rice Vermicelli
2-3 Sliced carrots
2-3 sliced boy choy
1 bunch Nira Garlic Chives
3-4 T Hoisin Sauce
100g walnuts
Salt (to taste)

Cooking
Wash and cut the top of the pumpkin. Remove seeds. Brush inside of pumpkin with olive oil. Add herbs.
Roast in preheated oven for about 30 min at 350 degrees F.
Boil rice vermicelli. Drain and set aside.
Stir-fry carrots and boy choy in olive oil. Add chives and walnuts.
Add hoisin sauce. Stir in the rice vermicelli.
Put the vermicelli mixture in the pumpkin pot and serve.


Halloween Werewolves Blood

Date: 2011-10-29
Chef: Pamela
Quantity: 4-6

Ingredients
2-3 beetroot
2-3 tomatoes
Olive oil
Italian herbs
Pasta Sauce
Salt (to taste)

Cooking
Boil beetroot. Peel and dice.
Heat oil. Add herbs and diced tomatoes. Cook for a few minutes.
Add beetroot and pasta sauce. Mash sauce.
Add salt to taste and serve.


Halloween Witches Fingers

Date: 2011-10-29
Chef: Pamela
Quantity: 4-6

Ingredients
6-8 veggie hot dogs
Oil for frying
Green or yellow bell peppers
Ketchup
Mayonnaise

Cooking
Boil veggie dogs. Fry lightly.
Make nails with bell peppers and insert in veggie dogs with mayonnaise.
Place on plate and add ketchup in the middle.


Halloween Stuffed Cockroaches

Date: 2011-10-29
Chef: Pamela
Quantity: 4-6

Ingredients
Dates
Ricotta Cheese
Sugar (to taste)

Cooking
Mix ricotta cheese with sugar.
Split dates, remove seed and stuff with ricotta.
Enjoy the "stuffed cockroaches"!!!




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