One of the fun things about Halloween is crafting everyday food into spookier versions: regular sausages morph into bloody hotdog fingers, ordinary cheese balls turn into scary cheesy goblins, and all-time favorite chocolate cookies become sweet witch hat treats! Whether you’re throwing a Halloween party or just enticing your little ones to finish their baon, try these quick, hearty snack recipes from The Maya Kitchen that will surely be monster hits this spooktacular season! Whatever season drives you to whip up a special feast, The Maya Kitchen is your handy helping hand in creating new, delicious recipes.
Cast a spell on your boring hotdogs and make them terrifyingly delicious with our recipe for Mummified Franks. You’ll need just four ingredients—German franks, puff pastry, egg yolk, and milk. Serve to the kids with tomato ketchup and mustard—and watch their jaws drop.
12 pieces German franks
1 pack puff pastry (store bought)
1 piece egg yolk
1 to 2 tablespoons milk
Preheat oven to 400⁰F/204⁰C. Line a jelly roll pan with grease proof baking paper. Pat dry German franks with paper towel. Set aside. In a dust clean flat surface with flour and lay down the puff pastry dough and cut it into 13 to 15 strips. Wrap around dough strips into each German frank, until it resembles mummy bandages. Place mummy dogs into the prepared jelly roll pan and bake for 10 minutes. While baking, mix egg yolk and milk. Mix well. After 10 minutes of baking remove mummy dogs from the oven and brush it with the prepared egg wash and bake again for another 5 minutes or until puff pastry is golden brown. Place 2 whole black pepper on one end of the mummy dog, as for its eyes and presentation. Serve with tomato catsup and mustard.
Yield: 12 pieces
Black Eyeball Pasta
Get wacky and weird for the kids’ Halloween spread. For a shriek-worthy centerpiece, this Black Eyeball Pasta is the perfect deal for you! You can make fresh black pasta with MAYA All-Purpose Flour, salt, whole egg, egg yolk, and black gel food coloring. Pour some delicious red sauce on top, then use béchamel, and olive slices to create eyeballs! Sprinkle with cheese—and voila, you’ve got a Halloween edible prank!
3 tablespoons olive oil
3 tablespoons butter
200 grams ground beef
2 pieces medium-sized onion, finely chopped
1 tablespoon garlic, minced
salt and pepper to taste
1 tablespoon tomato paste
¼ – ½ cup stock
1 ½ cup crushed tomatoes
3-5 pieces basil chiffonade
1/2 cup cream
1-2 tablespoons parmesan
Fresh black pasta:
3 cups MAYA All-Purpose Flour
1/2 teaspoon salt
2 pieces whole egg
3 pieces egg yolk
4 tablespoons water, combined with 1-2 tsp of black gel food coloring
Prepared white sauce
Grated parmesan cheese
Black olives, sliced
Red Sauce: Heat olive oil and butter in a large skillet on medium-high heat. Add beef and continue cooking until slightly opaque. Add in onions and garlic and pan sauté along with beef and cook for 5-10 minutes. Give a quick stir once in a while. Season to taste. Add tomato paste and continue cooking again until the beef mixture and oil turned red then pour stock and crushed tomatoes. Add basil, cream and parmesan, boil and put into simmering stage until sauce has been reduced.
To assemble: Arrange black pasta noodles on a serving plate and generously pour red sauce on top. Drop teaspoonfuls of prepared béchamel on the red sauce to create white eyeball like patches then place an olive slice in the middle of the patches to create iris of the eye. Sprinkle with cheese before serving.
Yield: 3-5 servings
Stuffed Jack-O Lantern Peppers
Crank up your little trick-or-treaters’ Halloween ‘boo’ factor with these festive Stuffed Jack-O Lantern Peppers! It’s so easy to prepare that your kids will want to help out. Just make sure you have these ingredients in your kitchen: ground lean pork, potatoes, carrots, raisins, laurel leaf, medium-sized green bell pepper, and hollowed and carved large bell peppers. After preparing, stuff the cooked mixture into the carved hollowed Halloween orange bell peppers and there you have it—your very own creepy Jack-O Lantern Peppers!
2 to 3 tablespoons oil
500 grams ground lean pork
1 piece medium-sized onion
2 pieces medium-sized potatoes, diced
2 pieces medium-sized carrots, diced
1/3 cup raisins
1 piece laurel leaf
3 to 4 tablespoons soy sauce
1/4 cup medium-sized chopped green bell pepper
3-4 pieces large bell peppers, hollowed and carved
Heat oil, add ground pork and cook until opaque, add in onion and garlic and pan sauté until aromatic and translucent. Add potatoes and carrots and continue cooking until potatoes and carrots are tender. Add raisins, laurel leaf and soy sauce. Give a quick stir and continue cooking for another 3-5 minutes, toss in green bell pepper and season to taste. Transfer cooked meal mixture into carved hollowed Halloween orange bell peppers.
Yield: 3-4 pieces
For more easy and impressive meals, check out The Maya Kitchen’s basic cooking and baking classes or log on to www.themayakitchen.com for more menu ideas.
For more information on this and on other course offerings, log on to www.themayakitchen.com, e-mail firstname.lastname@example.org, or visit The Maya Kitchen Culinary Center Tuesdays through Saturdays at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City. You may also call us 8921185 or 892-5011 local 108 or +63929 679 6102.
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