Ghosts and goulies, blood and gore – and quite a lot of sugar!! October half term and it’s another session for the Sticky Fingers Cookery Club.
Having decided to run with the Halloween theme, I was spoilt for choice with ideas of things we could make, but I had to limit what we could achieve in the time that we had.
Sticky Fingers Cookery Club Spookiest Recipes
We settled for:
- Blood & Guts Potatoes – baked potatoes stuffed with tomatoes and diced mozzarella
- Witch’s Fingers – home made chicken gougons
- Ghostly Brownies – marshmallows and chocolate brownies, coated with melted white chocolate and decorated with chocolate food colouring
- Blood Clots – blackberries and raspberries in jelly
These are all super simple to have a go at making with the kids during the holidays and make for a fun spread if you’re having a Halloween party or even just fancy a spooky tea! Here are the recipes:
Blood and Guts Potatoes
- baking potato
- mozzarella diced
- tomato ketchup
- salt & pepper
- grated cheese
- Bake a jacket potato in a hot oven for about an hour, an hour and a half, until it is cooked. Remove from the oven and leave to cool slightly to make handling a little easier.
- Cut the potato in half lengthways and scoop the potato filling into a small bowl.
- Add diced mozzarella and a drizzle of tomato ketchup and a gentle grinding of salt and pepper. Stir well and put back into the potato skins and add some grated cheese on top.
- Put back into a hot oven on a baking sheet and cook until the cheese has melted, golden and brown, approximately 20 minutes.
- 2 small bags of mini cheddars
- grated Parmesan cheese
- seasoned flour
- 2 eggs beaten
- 1 pack mini chicken fillets
- Empty 2 small bags of Mini Cheddars into a small plastic bag and bash with a rolling pin until you have fine breadcrumbs.
- Place some seasoned flour in one bowl, a couple of beaten eggs in another and the cheesy crumbs into another – you can add some grated Parmesan cheese to these biscuits for an extra cheesy taste!
- Using your fingers, cover the chicken strips with the flour, then dip into the egg and finally the crumbs, and place these chicken goujons onto a baking tray that has been lined with parchment. Continue until the chicken is all used up – it is very messy but very easy!
- Cook at around 180C for about 30 minutes and serve with the potatoes!!
- chocolate brownies
- large marshmallows
- 1 bar white chocolate
- coloured icing tubes to decorate
- For each child, have one average sized chocolate brownie and place an enormous marshmallow on top.
- Melt a bar of white chocolate in a plastic bowl – we did it in the microwave for about 2 minutes but watch in case it catches and it will go granular in texture!
- When the chocolate has melted, pour this over the marshmallow, allowing it to drizzle over the brownie.
- Leave it to set for an hour or so, then decorate with icing tubes in different colours!