Pumpkin soup, Fresh Ciabatta, mini baked potatoes with sea salt and a dollop of Mascarpone on top…finished off with Halloween cookies, some trick or treating and then off to the Halloween ball….perfect!
Despite being skint we couldn’t resist an impromptu Halloween feast. The house was full of teenagers already and I felt as though i’d become the street pumpkin recycling zone, with every other neighbour arriving on my doorstep with bowls of pumpkin flesh
“could you do something with this?” they asked….and never one to throw food away I obliged with several cauldrons of soup. In fact enough soup to feed at least 30!!!!
So armed with a Cauldron of soup, some roasted pumpkin seeds and a ton of baked potatoes topped with creamy mascarpone I invited all and sundry for impromptu supper.
Getting the kids into the spirit of things I set them up making Halloween cookies, the recipe is dead easy and the cookies are delicious.
75g (3oz) icing sugar
150g (50z) butter.
Once soft and light they added the grated rind of one lemon and a tablespoon of the lemon juice.
225g (8oz) plain flour
Cream the butter and sugar until soft and light. Add the grated rind of one small lemon and a tablespoon of juice. Then mix in the flour and work the mixture into a ball of dough. On a floured table roll the mixture out until it is about quarter of an inch (5mm) thick then cut out shapes using Halloween cutters. Bake the cookies on gas mark 4 (180 degrees C, 350 F) for about 15 mins. Once cool you can decorate the cookies with coloured glace icing (just icing sugar mixed with a couple of teaspoons of hot water) or melted Green and Blacks milk chocolate.
The first sitting consisted of 4 teenagers, one little un and three adults. Once the kids disappeared on their trick or treating the remaining adults sat down to wine and yet more soup.