Halloween Recipes

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  • #1675

    Crunchy Brocoli & Cauliflower,Bake with chicken and bacon
    Serves 4
    Prep time 10 mins
    Cook time 30 mins

    300g frozen cauliflower florets
    300g frozen broccoli florets
    150g rindless smoked streaky bacon chopped
    1-2 frozen chicken breast fillets,
    defrosted and cut into strips
    200g tub cream cheese, defrosted
    6 tablespoons milk
    50g breadcrumbs
    2 Dorot Italian Mixherb cubes
    2 tablespoons oilive oil

    Preheat the oven to 200 Celcius, fan 180 Celcuis,
    gas 6.Blanch the cauliflower and brocoli for 5-7 minutes until just tender.Drain well and tip into a 1-litre ovenproof gratin dish.

    Dry-fry the bacon until crisp,then add to the gratin dish.Fry the chicken until golden.Add the cream cheese and milk,
    and stir until melted.Season with black pepper and pour over the vegetables .

    Mix the breadcrumbs with herb cubes and olive oil.Scatter over the vegetables.Bake for 25 minutes until golden.

    For vegetarian guests, replace bacon and chicken with Quorn or tofu pieces.

    Happy Halloween :P


    Oh yum yum….


    Hi Taylor5 🙂

    I know its really yummy when i was typing the recipes here i actually feel abit hungry oops…



    bumping this p as ’tis the season lol!!

    Anyone any more fun ideas?


    Toffee Apple Crumble

    Serves 8-10


    For the toffee sauce:

    250g golden syrup
    250g light brown sugar
    100g butter
    200ml cream
    1 tsp vanilla extract

    For the crumble:

    350g self-raising flour
    Finely grated zest of two lemons
    150g butter, chopped or cubed
    175g light brown sugar
    100g ground almonds

    For the filling:

    25g butter
    8-12 eating apples, peeled, quartered, cored and cut into chunks of approximately 2cm

    To serve:

    Softly whipped cream or vanilla ice-cream

    Preheat the oven to 180ºC/ gas mark 4.
    First, make the toffee sauce. Put all the ingredients into a saucepan over a medium heat and boil for two to three minutes, stirring regularly until the mixture is smooth. Set aside.

    Next, make the crumble. Place the flour and lemon zest in a bowl and rub in the butter, leaving it a little rough and uneven. Stir in the sugar and ground almonds. Place the crumble in the fridge until you are ready to use it.

    Next, make the apple filling. Melt the 25g butter in a frying pan, add the chopped apples and toss on the heat for a few minutes, until the apples start to soften. Add 125ml of the toffee sauce (keep the rest for serving) and continue to simmer for another few minutes until the apples are just cooked.

    Pour into a 1.25-litre pie dish or eight to 12 individual ramekins. (If you want to prepare this in advance or freeze it, allow the apple to cool completely before topping with the crumble.) Sprinkle the crumble over the top and place in the preheated oven for 18 to 25 minutes, or until the crumble is golden and toffee-sauce juices are bubbling up the sides.

    Serve warm with softly whipped cream or vanilla ice-cream and a jug of the remaining warm toffee sauce.

    Just seen this recipe posted somewhere, its a rachel allen recipe, sounds yummy so i am gonna give it a go this week, mmmmm

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