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LOOK OUT SCARY MARYS ABOUT WHO DARES TRY MARYS RECIPES ON THIS HALLOWEEN NIGHT?

TRY ONE IF YOU DARE

  • Cinder toffee

This recipe is classed as easy

Prep time:
20 min, plus setting
Cook time:
25 min

My favourite recipe for glossy toffee – perfect for passing around at Halloween and Bonfire Night parties

Ingredients


 Method
1. Line a 15cm square tin with greaseproof or parchment paper.2. Put the syrup, sugar, butter and water into a large heavy-bottomed pan set over a medium heat. Stir until the sugar has dissolved, before turning up the heat and bringing to the boil.3. Cook, without stirring until a teaspoon of the hot toffee mixture becomes a hard ball when dropped into a jug of cold water. If you have a sugar thermometer, it should register 138C. Remove the pan from the heat.4. Add the vinegar and bicarbonate of soda to the pan – take care as the toffee mixture will bubble up and rise in the pan. Pour immediately into the lined tin and leave on one side.5. After about 15- 20 minutes, when the mixture has begun to set, score the toffee in square shapes, using a sharp
Bangers and mash

This recipe is classed as easy

Prep time:
10 min
Cook time:
30 min
Serves:
4

Rich onion gravy transforms this family favourite into a meal fit for a king fro

Ingredients

For the onion gravy

For the mash

  • 1 kg flourypotatoes, King Edwards or Maris Piper are good
  • 100 ml milk
  • 75 g butter
  • 1 grate ofnutmeg
  • salt and freshly groundblack pepper

For the sausages


Method

1. First make the gravy. Heat the olive oil and butter in a saucepan and soften the onions and thyme over a very gentle heat. It’s best to cook them, without colouring, for about 10-15 minutes. Give the onions a good stir now and again.

2. Remove the lid, turn up the heat and continue frying the onions until they turn a deep russet brown. Add the wine and bubble until it has almost evaporated. Pour in the stock and add the bay leaf. Season with salt and freshly ground pepper.

3. Simmer, uncovered for about 15 minutes, until thickened. Leave on one side.

4. Heat the oven to 190C/gas 5. Put the sausages in a small roasting tin, drizzle with olive oil, and cook for about 20 minutes, until golden. Turn once or twice while in the oven.

5. While the sauce and sausages are cooking, start with the mash. Peel, half (or quarter) the potatoes and transfer to a deep saucepan filled with lightly salted water. Boil until the potatoes are tender.

6. Drain in a colander and return to the pan. Shake the potatoes over a very low heat for a few seconds until they have dried out. Crush with a potato masher or you could use a potato ricer.

7. Heat the milk with the butter, nutmeg and seasoning and gradually add most of it into the potatoes, beating well between each addition. An electric whisk is good for this. Check the consistency by adding more hot milk if needed. If you’re planning on keeping the potatoes warm, pour a thin layer of hot milk mixture over the surface and cover with a lid.

8. Warm the sauce and serve with the sausages and mash.

Toffee apples
This recipe is classed as intermediate

Prep time:
20 min
Cook time:
20 min
Serves:
6

Taste nostalgic childhood memories with Roopa Gulati’s traditional toffee-coated apple

Ingredients

For the toffee coating

  • 225 g demerara sugar
  • 110 ml water
  • 0.5 tsp vinegar
  • 2 tbsp golden syrup
  • 25 g butter

For the apples

  • 6 apples
  • 6 wooden skewers, for holding the apples – ice lolly sticks will do

Method

1. Dissolve the sugar in the water over a moderate heat. When it has dissolved, stir in the vinegar, syrup and butter. Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) or hardens into a ball when dropped in a jug of cold water. This should take around 10 minutes boiling time.

2. While the syrup is cooking, pierce each apple with a wooden stick. Once the toffee is ready, dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.

3. Leave to harden on a lightly oiled tray before serving. If you’re planning to keep them for a day or two, wrap the apples in cellophan

Scary Mary says don’t forget mum and dad on Bonfire night
 

Hot mulled cider punchIngredients

  • 100 g brown sugar
  • 1 pinches salt
  • 2 litres cider
  • 1 tsp ground allspice
  • 1 tsp  wholecloves
  • 1 pinches nutmeg
  • 2 oranges, peel only, cut into segments
  • 6 cm cinnamon sticks
  • 50  g  blanched flakedalmonds,   lightly toasted

Method

1. Combine the sugar and salt, and add to the cider in a large saucepan.

2. Tie the spices in cheesecloth and add to the cider. Slowly bring to the boil. Cover and simmer for 20 minutes.

3. Remove the spices and add the orange peel, cinnamon stick and toasted almonds before serving in a punch bowls

Chilli con carne

This recipe is classed as easy

Prep time:
20 min
Cook time:
1 hr 30 min
Serves:
6

Ingredients

  • 2 large onions
  • 700 g lean stewing beef, fat removed and cut into 1-2cm cubes
  • 5 clovesgarlic, crushed
  • 800 g canned chopped tomatoes
  • 2 green peppers,  sliced
  • 3   green or redchillies,   chopped, seeds left in if you like your chillies fiery
  • 2 tsp  groundcumin
  • 1 tinned redkidney beans, 400g
  • 1 tsp brown sugar

To serve


Method

Heat the olive oil in a casserole,or saucepan and fry the meat until it changes colour – about 5-7 minutes. Add the onion and garlic and stir for a minute or so before tipping in the tinned tomatoes,chopped chillies, peppers, and a good pinch of salt.

Cover the pan and simmer for about an hour, until the meat is tender and the liquid reduced to a thick sauce. If it gets too dry during cooking, pour in a little more water.

Add the cumin, kidney beans (and a little of the bean liquid,if you like)and the brown sugar. Simmer for a further 10 mins before serving with rice, a spoonful of sour cream, grated cheddar cheese and and coriander leaves as a garnish.  For added spicy kick, serve this dish with hot chilli sauce.

Scary Marys hallween recipes

Pumpkin cheesecake

This creamy, dreamy Halloween dessert is the perfect way
of using up hollowed-out pumpkin purée.

Ingredients

Preparation method

  1. Heat the oven to 170C/325F/Gas 3.
  2. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and
    mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in
    loose-bottomed cake tin and press the crumbs into the base and up the sides
    slightly.

  3. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg
    until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin
    and bake in the oven for 90 minutes until the surface is set but the underneath
    still slightly squidgy.
  4. Take the cheesecake out of the oven and let it cool in the tin. When cool,
    turn it on to a serving plate, cover with foodwrap and chill overnight.
  5. Whip the double cream until thick and fold in the yoghurt and the lemon
    juice. Spread over the top of the cheesecake and serve at room temperature.

 

Halloween cupcakes

This delicious cupcake recipe is easy to whip up and
makes a spooky Halloween treat.

Ingredients

For the cream cheese icing
For the chocolate icing

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper
    cases.
  2. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and
    butter and beat the mixture together until well combined.
  3. Whisk in the egg and milk until the mixture is thick and smooth.
  4. 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.
  5. For the cream cheese icing, beat the cream cheese and butter together in a
    bowl until well combined. Beat in the icing sugar and vanilla.
  6. Spoon the icing onto the cupcakes, leaving a small border around the
    edge.
  7. For the chocolate icing, sift the icing sugar and cocoa powder into a bowl.
    Stir in 2 tablespoons of water to form a smooth, thick icing.
  8. Transfer the mixture to a piping bag with a fine nozzle. (Alternatively,
    spoon the mixture into the corner of a sandwich bag and snip off the corner, to
    form a small hole.)
  9. Carefully pipe 3 concentric circles onto each cupcake. Run a toothpick from
    the centre to the edge of the cake, through each circle of icing, at 2cm/1in
    intervals to create a cobweb effect.
  10. Set aside for 20 minutes to allow the icing to harden.

Scary Halloween cookies

Try colouring the cookie dough with black or red food
colouring; it may not be pretty but it will be scary.

Ingredients

Preparation method

  1. Beat together the butter and sugar in a large bowl, preferably using an
    electric mixer, until the mixture is light and fluffy. Beat in the eggs and
    vanilla extract. (If the mixture looks a little curdled, add a spoonful of the
    flour.) If you’re using food colouring, add a few drops to the mixture.
  2. Sift together the flour and baking powder in a separate bowl. Stir the flour
    into the butter mixture and work into a dough using floured hands. Turn onto a
    floured work surface and knead into a ball (the dough will be quite wet). Divide
    the dough into two portions, wrap in cling film and leave to chill in the fridge
    for at least one hour.
  3. Preheat the oven to 170C/325F/Gas 3. Line two baking trays with greaseproof
    paper.
  4. Roll the dough out to a 0.5cm/¼in thickness on lightly floured work surface.
    (It’s best to roll out one portion of the dough at a time, leaving the remainder
    in the fridge.) Cut shapes out with the Halloween cutters. Take a few limbs and
    heads off the gingerbread man for added gore.
  5. Place the cookies onto the baking tray, leaving a gap between them in case
    they spread a little.
  6. Bake for 12-15 minutes, leave on the tray for 10 minutes and then move to a
    wire rack to finish cooling.
  7. Once cool, let your imagination run wild. Use the red writing icing along the
    edges of the missing limbs and heads as blood. For the skeletons and mummies,
    roll the fondant icing out to a 0.5cm/¼in thickness on a work surface dusted
    with icing sugar and cut out shapes using the same cutters as the cookies. Brush
    the cookies with the warmed apricot jam and stick the icing onto the cookies.
    Decorate with the white and black writing icing.

Halloween biscuits

Whip up some homemade sweet treats to delight little
ghosts and ghouls. Try our simple biscuit dough, rolled out and cut into spooky
shapes.

Ingredients

Preparation method

  1. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with greaseproof
    paper.
  2. Beat the butter and sugar together in a bowl until combined.
  3. Beat in the egg and vanilla extract, a little at a time, until well
    combined.
  4. Stir in the flour until the mixture comes together as a dough.
  5. Roll the dough out on a lightly floured work surface to a thickness of
    1cm/½in.
  6. Using Halloween-style biscuit cutters, cut biscuits out of the dough and
    carefully place onto the baking tray.
  7. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to
    harden for 5 minutes, then cool on a wire rack.
  8. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
  9. Carefully spread the icing onto the biscuits using a knife and set aside
    until the icing hardens

Lantern soup (pumpkin and haricot bean soup)

Ingredients

Preparation method

  1. Heat the oil in a large saucepan and fry the onion and garlic for about 10
    minutes until softened and starting to colour.
  2. Add the pumpkin, sweet potato and herbs and cook for a further 5 minutes.
  3. Add the vegetable stock and bring to the boil. Cover the pan and simmer for
    30 minutes, until the vegetables are cooked and tender.
  4. Add the haricot beans and season to taste with salt and pepper. Cook for 5
    minutes, then serve hot with crusty bread.

SCARY MARY SAYS HAPPY HALLOWEEN

I WILL BE BACK

ON BONFIRE NIGHT

SCARY MARYS HALLOWEEN RECIPES AND THERE’S LOT’S MORE TO COME SO LET’S GET READY FOR THE WITCHING HOUR

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