Halloween Spiderweb Slime Soup and Spooky Cupcakes!
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
The Spiderweb Slime Soup is just pea soup, with a spiral drizzled in using double cream. The spiral is then dragged out from the centre using the point of a knife or skewer to make the lovely cobweb design.
The problem I have with Halloween and the children is that before they go off to party and get full up on sweets and crisps I really want them to eat something healthy in the day. We ate this for an early dinner before they went out and all loved it.
Recipe for Spiderweb Slime Soup:
1 small onion, chopped
2 cloves garlic, finely chopped
3 large-ish potatoes, peeled and diced
500ml chicken stock (I use a stock cube)
1 pint frozen peas
salt and pepper, to taste
small pot of double cream, for swirling
- Fry onion and garlic in a little olive oil for about 5 minutes until starting to soften. Tip in the potatoes and stir for about 1 minute before adding the stock and milk. Allow to simmer for about 10 minutes.
- Tip in the frozen peas, stir and allow to bubble for another 10 minutes or until the potatoes are soft and cooked through.
- Blend until smooth and season with the salt and pepper. Ladle into bowls. Pour the double cream into a jug - this will make it easier to pour in a rhythmic circle - from the pot it is more difficult. Swirl a thin line of the cream in a swirl starting at the centre of the bowl. Take a knife or skewer and drag it from the centre of the swirl to make the spiderweb effect. Serve straight away.
The Spooky Cupcakes were a chance for me to get out my edible glitters, Halloween sweets and food colouring (just a drop, mind - the children were already bouncing off the walls after all those Halloween sweets!).
I used Nigella's absolutely fab cupcake recipe which is what I always use for making cakes for the school fairs or for parties. They are light, soft and vanilla-flavoured - lush. When they were cool, I then mixed up some pale green buttercream icing using the formula in Kate Shirazi's Cupcake Magic book: 225g sifted icing sugar, 100g soft unsalted butter and half a teaspoon vanilla essence. The addition of a few drops of boiling water from the kettle softened the mixture and then a few drops of green food colouring made it all turn a delicate but still un-nerving pale green.
After piping the icing on the cakes, I then set to work adorning and embellishing with worm, teeth, lips and fang sweets - the teeth were my favourite. A sprinkle of red edible glitter here and there and some chocolate stars and I was done. The children were happy to have some home-made Halloween fare and I was happy to indulge myself in a spot of Halloween kitchen-tinkering. Just wait until Christmas.
Check out the books I used here on Amazon: (affiliate links):