It's Halloween time folks! And we're fearlessly geared up to celebrate this festival with a grand house party. But you are wondering how to build up a spooky ambience with tidbits and stuff that ghosts and ghouls feast on. Worry not, we'll tell you how to cook up a meal that your guests will relish. Here are some Halloween-special recipes that will make your private party super fancy and fun without giving the flavours a miss!

3)

Pan De Muerto

Ingredients:

Pumpkin Cupcake


Ingredients:


20 gms spice mix (equal quantity of cinnamon, clove, ginger powder, allspice powder)
1 cup sour cream
425 gms roasted pumpkin puree
¼ cup oil
3 eggs

Icing Ingredients:


225 gms cream cheese, softened
¼ cup butter, softened
1 tsp vanilla essence
450 gms powdered sugar
1-½ tsp ground cinnamon (optional)

Method:


1. Preheat oven to 175 degree celcius. Mix cupcake ingredients together with mixer until blended. Spoon the mixture into 24 paper-lined muffin cups.
2. Bake for 20 to 22 minutes or until toothpick inserted in the centers comes out clean. Let it cool in a pan for 10 minutes before transferring to a wire rack.
3. To make icing, beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually add in sugar. Blend in cinnamon if desired. Spread over cupcakes. Keep refrigerated. Add garnished with sliced strawberries.
280 gms wheat flour
125 gms butter
300 gms sugar
20 gms salt
3 eggs
7 yellow egg
80 ml water
20 gms fresh yeast
Zest Orange
Zest Lemon


Method:


1. Mix flour and salt with warm water, dissolve the yeast in it and add to the flour along with the essences, add eggs and yolks one by one, until a homogeneous mass is formed.

2. Cut the butter into small cubes and add it to the dough and let it ferment at room temperature.

3. Knead the dough, shape it, and bake at 180 ° C.

4. Once baked, keep it for cooling and then glaze it with melted butter and sprinkle with sugar.

4)

Crock- pot chili (Roasted West Indian Pumpkin soup)


Ingredients:


1 litre veg stock
1.5 tsp salt
400 gms pumpkin puree
1 tbsp fresh parsley, chopped
75 gms onions, chopped
½ tbsp of fresh thyme, chopped
1 clove garlic, minced
100 ml of fresh cream
5 whole black peppercorns


Method:


1. Heat the stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.