Double bubble, toil and trouble! Here's four recipes to get your Halloween off to a spooky start.
1. True Death Cocktail
1 1/2 OUnces Silver Tequila
3 1/2 Ounces Fresh Orange Juice
1 Teaspoon Grenadine
1 Teaspoon Cream De Cassis
Put cocktail glass in the freezer to chill.
Squeeze the juice from the lime wedge into a cocktail shaker, and then pour in the tequila and orange juice. Add ice ans hake until well chilled. Strain into the chilled glass. Spoon the grenadine down the side of the glass and let it sink to the bottom. Do the same with the creme de cassis. Serve right away.
The True Blood Drinks & Bites cookbook is available from www.store.hbouk.com at £11.99
2. Spider Nest Cakes
(Picture: BBC Good Food)
175g softened butter
175g golden caster sugar
2 large eggs
200g self-raising flour
1 tsp vanilla extract
100g hundreds and thousands
little icing sugar
candy floss (we used Hope and Greenwood's from Ocado)
12 plastic spiders (or make your own from giant chocolate buttons and black liquorice laces)
Heat oven to 180C/160C fan/gas 4. Line muffin tins with 15 muffin cases (bake a second batch of the extra 3 if you only have one 12-hole tin). Beat the butter and sugar until pale and fluffy. Beat in the eggs, flour, vanilla and milk in that order. Quickly stir in the hundreds & thousands with as little effort as you can, then divide the mixture between the cases – the more you work the batter, the more the sprinkles will bleed their colour, so it’s best to do this quickly and efficiently. Bake for 20 mins until a skewer inserted in the centre of the cakes comes out clean. Leave to cool.
Peel off the paper cases, and turn the cakes upside down. Cover with cling film until it’s nearly party time.
Just before the party, mix a splash of water into some sifted icing sugar, and add a good blob to the top of each cake. Tease off some candy floss and stick a little pile on each – the less you handle it, the less it will disintegrate. Add a toy spider to each, or make your own – stick 4 long liquorice lace strands to the back of giant chocolate buttons with some more runny icing, flip over and leave to set.
This recipe and more can be found at BBC Good Food
3. Oozing Eyeballs with Spaghetti Worms
500g minced turkey
3 tablespoons pesto sauce
25g fresh white breadcrumbs
1 egg, beaten
salt and freshly ground black pepper
50g Mozzarella cheese, from a block, cut into thin sticks
350g jar Newman’s Own Basilico sauce
4 extra large pitted black olives, sliced into 12
300g dried spaghetti
Preheat the oven to 180?C, Gas mark 4. Place the minced turkey in a mixing bowl, with the pesto sauce, breadcrumbs and egg. Season and mix until all the ingredients are combined. Shape into 12 meatballs and place on a non-stick baking tray.
Make a hole through the centre of each meatball with the handle of a teaspoon, but not all the way through. Drizzle in a little of the Basilico sauce then poke a mozzarella stick into each, so just poking out the top. Top each with a slice of olive.
Bake for 20- 25 minutes until cooked through and the cheese has melted and is oozing.
Meanwhile bring a large saucepan of slightly salted water to the boil and add the spaghetti, cook for 8-10 minutes or according to packet instructions and drain well. Return to the pan to keep warm.
Place the remaining Basilico sauce in a small pan, heat gently until hot, then pour over the spaghetti and toss well.
Divide the spaghetti worms between 4 bowls and top each with the oozing meatball eyes. Serve immediately.
Recipe by Newman's Own
4. Spiced Warm Apple Tanqueray Punch
35ml Tanqueray London Dry Gin
60ml Pressed Apple Juice
25ml Spiced Sugar Syrup
15ml Fresh Lemon Juice
Add all the ingredients to a saucepan and add cloves, cinnamon and orange peel, heat up and serve into a latte glass with a clove studded apple slice.