How to make – Halloween Party foods

October 27, 2017October 26, 2017by Donnain 1Comment

There are many things you can make to make Halloween more fun here are a few different suggestions

Cheesy Eyeballs

These are easy to make and look great on a Halloween buffet table.

What you will need

  • Babybel cheeses or one similar
  • Black Olives
  • Tomato Ketchup
  • red food dye
  • cocktail stick

How to make the eyes

  1. open the cheeses and place these on a plate
  2. place a slice of olive in the centre of each eye
  3. dip the cocktail stick into the red food dye and use it to paint on the food dye – i did this by dragging the food dye across the cheese of lying it down on the cheese to get lines to create veins.
  4. Add a squirt of tomato ketchup into the centre of the olive and you have yourself a cheesy eyeball

 

Witches Fingers

spooky but fun

What you need

  • Finger rolls
  • hot dog sausages
  • Tomato Ketchup
  • Butter (optional)
  • knife. 

How to make Withes Fingers

  1. Cook the sausages
  2. slice the finger buns
  3. remove the cooked sausages from the pan
  4. slice the end of the sausages removing the top half of the sausage for around 2cm.
  5. slice higher up the sausages to create knuckle joints.
  6. put the sausage into the finger buns and cover with tomato sauce – making it look like the fingers are bleeding.

 

Slime Soup

This is just the thing to get children ready for a night of wondering the streets trick-or-treating, or to warm them up once they get home.

I know the title sounds disgusting – it’s meant to – but the soup itself is wonderful and, as you can see, it is ridiculously easy to make.

What you need

  • 500 grams frozen peas
  • 1 spring onion
  • 750 millilitres boiling water
  • vegetable stock cube
  • 1 ball mozzarella

How to make Slime Soup – Makes 1 litre

  1. Cook the peas and spring onion in the boiling water with the stock cube until cooked through.
  2. Remove and discard the spring onion once the peas are soft enough to be blitzed into soup.
  3. Chop up the mozzarella roughly and put it into the blender – if you don’t have a blender you could use a food processor but your soup wont be as velvety  – pour the pea liquid back into the pan heating gently to melt the cheese and peas together. Otherwise just set aside and reheat later.