[av_heading heading=’Recipes with a BANG for Bonfire Night’ tag=’h1′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-l9pifv46′ admin_preview_bg=”]
With Halloween rapidly approaching, we here at Urban Kitchens have decided to scour the internet for some spooky recipes. We hope you enjoy making these as much as you enjoy eating them… They are so frighteningly good!
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[av_heading heading=’Pumpkin soup’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-l9piga2f’ admin_preview_bg=”]
You need to have this delightfully warming pumpkin soup in your little black book of dinners. Serve with a swirl of cream.
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Ingredients
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves
- 1 bay leaf
- 25g/1oz unsalted butter
- 2 tbsp olive oil
- 1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped
- 1 medium-sized floury potato, such as Maris Piper, roughly chopped
- 1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed
- 100ml/3½fl oz double cream
- 3 tbsp pumpkin seeds
- salt and freshly ground black pepper
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Method
- Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.
- Add the squash and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.
- Pick out the bay leaf and blend the soup until smooth using a stick blender.
- Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan.
- Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds.
https://www.bbc.co.uk/food/recipes/pumpkinsoup_89904
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[av_heading heading=’Halloween Franken-cupcakes’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-l9pijp9p’ admin_preview_bg=”]
Please your little monsters with these cute Franken-cupcakes for a Halloween party. They can even help decorate!
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Ingredients
For the cupcakes
- 125g/4½oz plain flour
- 25g/1oz cocoa powder
- 1½ tsp baking powder
- 150g/5oz caster sugar
- 150g/5oz unsalted butter, softened at room temperature
- 1 free-range egg
- 8 tbsp milk
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For the buttercream
- 125g/4½oz unsalted butter, softened
- 250g/9oz icing sugar, sifted
- 1 tbsp milk
- 1 tsp vanilla extract
- green food colouring paste
- red food colouring paste
For decoration
- Edible candy eyes
- chocolate sprinkles
- chocolate flake, crumbled
- soft black licorice twists
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Method
- Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.
- Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.
- Whisk in the egg and milk until the mixture is thick and smooth.
- Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.
- Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.
- Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.
- Add the milk and the vanilla, then beat until creamy and smooth.
- Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour).
- Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top.
- Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick.
https://www.bbc.co.uk/food/recipes/halloween_40352
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