Archive of ‘halloween’ category

Roast Pumpkin Soup

This rich, warming soup is perfect for an autumn night. Nutty roasted pumpkin and glorious melting cheese come together for the perfect supper to snuggle up with and keep the spooks at bay!

Serves 6
1 small pumpkin (1.3 – 1.6kg)
1 tablespoon olive oil
1 large onion, peeled and diced
850ml vegetable stock
425ml whole milk
25g butter
Salt, pepper and ground nutmeg, to season
2 thick slices crusty white bread
1 tablespoon olive oil
Salt and pepper
To serve
100g melting cheese, such as gruyere or mozzarella, grated
Preheat oven to 240 °C. Start by cutting the pumpkin into quarters, scoop out the seeds, then cut each quarter in half. Brush the surface of each section with the oil and season with a liberal sprinkling of salt and pepper. Pop into the oven to roast for 30-35 minutes, or until the flesh is soft when tested with a skewer.
While the pumpkin is roasting, melt the butter in a large saucepan over a high heat, add the onion and stir. After 5 minutes, turn the heat down low and leave the onion to cook gently for 20 minutes, stirring occasionally.
Once the pumpkin is cooked, remove from the oven and set aside to cool. Add the stock and the milk to the onion and turn the heat up to medium. Once the mixture is simmering, scoop out the pumpkin flesh and add to the pan along with the seasoning of salt, pepper and nutmeg. Turn the heat down to low and leave to gently simmer for a further 20 minutes.
This is the perfect time to make the croutons. Preheat the oven to 180°C. Cut the bread into cubes and toss in a bowl with the oil and salt and pepper seasoning, making sure each crouton gets an even coating. Place onto a baking tray and bake for 10 minutes, until they are light and crispy.
Next, puree the soup using a hand blender or food processor and whizz until smooth. Season to taste, and when you’re ready to serve, slowly reheat the soup over a medium heat – keep an eye on it and make sure it doesn’t boil as this would compromise the taste. Ladle into warm bowls, top with a handful of croutons and a generous scattering of cheese. 
Snug up and enjoy!
By Millie Norton

Sweet Pumpkin Pie

Our childhood memories of trick or treat may have long gone but the Cellardoor girls think that life would be very dull without a good dose of sugar and Halloween fun!! If you like custard tart this sweetly spiced pumpkin pie will certainly tickle your taste buds – and in view of the occasion we’ve also carved our own Unicorn pumpkin!

230g flour
120g margarine
Tbsp water
500g cooked pumpkin
2 eggs
110g sugar
1 tsp nutmeg
1 tsp ginger
1 tin condensed milk
110g Sugar
2x egg whites
To make the pastry:
-       Pre-heat oven to 200C
-       First, to make the pastry, sift the flour into a bowl and rub the margarine and flour together to make what almost seem like bread crumbs
-       Combine the water into the mixture gradually to make the dough
-       ‘Flour’ the work top and roll the pastry out to make the base of the pie (8 or 9 inch width pie dish will be fine)
-       Grease the dish and place grease proof paper at the bottom and place the rolled and cut dough into the dish and blind bake for ten minutes; take this out of the oven while you make the filling and topping
-       Separate the egg whites from the yolks and whisk the whites until they form stiff peaks, fold in the sugar and leave to one side
-       Cut up and mash the cooked pumpkin (so that it is still fairly ‘meaty’)
-       Put the mashed pumpkin in a bowl and add the eggs, spices and sugar and mix
-       Add the condensed milk and stir together
-       Put the filling mixture into the semi-baked pastry
-       *If you’re feeling creative make the pastry stars to place on the outside of the pie sticking them on with water and use the leftover egg yolk to cover the pastry stars*
-       Put the pie into the oven and bake for 50 minutes
-       Take it out of the oven and scrape the egg white and sugar mixture on top of the pie to make a flat meringue topping
-       Turn the oven temperature down to 140C and bake for a further 1 ½ hours
-       Let it cool and place in fridge – when ready to eat this tastes great with hot rum and cinnamon coffee 

 Please do share your creative treats and carvings – we’d love to see them!!

By Melodie Walter

Vintage Halloween

Are you struggling for ideas for your halloween fancy dress party? We felt inspired (if not a little creeped out!) by these spooky vintage snaps of some great costumes. Just check out that egg outfit… not sure it’s convenient for sipping our witches brew though!
Let us know what you’re going as – we’d love to see your own snaps!

Cheesy Pumpkin Pie

You may think that making anything to do with pumpkins is a bit keen and quite frankly premature but who could resist when we’re all feeling in the midst of the Autumn spirit? But since it’s leading up to Halloween, we thought why not make way for the celebrations – with our very own special pumpkin and cheese heart-warming treat!

Serves 4
170g white flour
85g margarine
Pinch of salt
Water (to mix)
Pie filling
340g cooked pumpkin
85g grated cheese
1 heaped tbsp soft cheese
3 tbsp double cream
1 tsp nutmeg
-       Preheat the oven to 200C
-       Sieve the flour and salt into a bowl and then rub the margarine together with the dry ingredients to make your pastry
-       To finish, combine with the water (about a 1-2 tbsps)
-       Roll the pastry out so it is flat (remember to sprinkle flour on the surface to stop the pastry from sticking to the rolling pin)
-       Then line a pie dish (or just a 8-9 inch baking pan – circular) with the pastry
-       Put a good amount of dry rice inside to gold the pastry in place and ‘blind’ bake it for 10-12 minutes
-       Take it out of the oven and then reduce the heat to 180C
-       Mix all the other all the ingredients but leave 28g of grated cheese unmixed
-       Remove the rice and put the mixed ingredients into the cooked pastry
-       Sprinkle the unmixed grated cheese on top and any leftover pumpkin seeds
-       Bake for an hour or until the pie is firm
-       Serve on its own or with green beans with bits of bacon and wash down with some hot spiced cider – the spices will go well with the creaminess of the pie!
By Melodie Walter

Trick or Treat?

Of course it’s a treat… and we’ve picked our favourite spooky treats for you to try.

Brain Blood Clot Cupcakes!

These cakes may look pretty gruesome but they taste utterly gorgeous.
If you fancy making some of your own, you’ll need:

110g (4oz) unsalted butter, at room temperature

225g (8oz) caster sugar, preferably golden

2 large eggs, free-range or organic

150g (5½oz) self-raising flour, sifted

125g (4½oz) plain flour, sifted

120ml (4fl oz) semi-skimmed milk, at room temperature

1tsp good-quality vanilla extract

Good quality red jam

- Preheat the oven to 180C/160C (fan)/gas 4 and line a 12-hole muffin tray or 3 x 12-hole mini muffin trays with cupcake cases.

- In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

- In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.

- Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes – it should come out clean.

- When completely cold, cut a smallish hole into the top of each cake. Spoon no more than a teaspoon of jam into the hole forming a gross “blood clot” inside your cake. The cakes are then ready to place brains on top.

For the Icing;

110g unsalted butter, at room temperature

60ml semi-skimmed milk, at room temperature

1 teaspoon good quality vanilla extract

500g of icing sugar, sifted

Few drops of red food colouring

- In a large mixing bowl beat the butter, milk, vanilla extract and half the icing sugar until smooth. Use an electric hand mixer to make life so much easier. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

- To colour your buttercream, always start with one drop of food colouring and beat thoroughly. This will be all you need to achieve a very pale brain like hue. Add carefully drop by drop, and beat after each addition to build up your desired shade. Feel free to swap vanilla for any other flavour of essence. A teaspoonful will be enough to provide great flavour. Decoration

- Using an icing bag with a circular tip, squiggle on top to help get the look of a brain, try to decorate in two halves to give the look of hemispheres, try to give it a domed shape, and make the sides as symmetrical as possible. If you are feeling adventurous add a few blood vessels using red decorating gel.

Scary Mummy Hot Dogs!
These cute little hot dogs in pastry make for an easy spooky treat. Just wrap some sausages in some ready made pasty. See recipe here.