This year Halloween will be different from the ones we are used to. There will be no parties decorated with cobwebs and ghosts, nor people masked in the street, nor children knocking on doors asking for "trick or treat". Either way, you can let your imagination talk more and still have fun in the kitchen on the scariest night of the year.
• 50g of egg whites
• 100g of refined sugar
• Beat the egg whites in the mixer until they quadruple in volume (for approximately 5 minutes);
• Add the sugar without stopping, after adding all the sugar, beat until it peaks;
• Add lemon zest to the meringue and place it in a pastry bag (or in a large airtight bag and cut the tip);
• Cover a tray with kitchen paper, place small portions of the meringue and bake at 180ºC for 15-20 minutes or until lightly browned;
• After baking, just decorate using a black gel dye.
• Puff pastry
• Cut the puff pastry into thin strips;
• Wrap a strip around each sausage;
• Place the sausages in the oven to bake and wait until the dough is golden brown;
• Finish the salty with your own eyes for cooking decoration to make the face of the mummy.
• 300g margarine
•300g of sugar
• 1 packet of vanilla sugar
• 6 eggs
• 400g flour
• 50g ground hazelnuts
• 30g cocoa powder
• 3 teaspoons of yeast
• 1 pinch of salt
• 200g of raw marzipan
• Green cooking dye
• Orange food coloring (or yellow or red)
• 2-3 tablespoons of laranka juice
• 200g of powdered sugar
• Preheat the oven to 180ºC;
• Repeat this process for two equal forms: grease the forms with margarine and flour;
• With an electric mixer, mix the margarine, sugar and vanilla sugar, and add the eggs one by one;
• Mix the flour, ground hazelnuts, cocoa, yeast and a pinch of salt;
• Add the milk and mix everything until smooth;
• Put the dough in both forms and bake for about an hour. To see if the dough is cooked, stick a toothpick in the center of the cake and if it comes out dry you can remove it from the oven;
• Allow the cake to cool for 15 minutes and then remove from the pan. After removing, set aside to cool completely;
• In the meantime, form with a pumpkin stem with marzipan and paint with green dye;
• Join the two cakes, one on top of another. If necessary, trim the tops with a knife to make them straight;
• For the topping: mix orange juice, vanilla sugar and orange color until you get a creamy mixture. At the end, spread the mixture on top of the cake and fit the stem of marzipan.
• 4 orange peppers;
• 500g minced meat q. b; 1 can of black beans (drained and washed);
• Finely cut onion q, b;
• Chopped garlic q.b;
• Olive oil q.b;
• Chili powder q.b;
• Piri-piri q, b;
• Bay leaf;
• Salt and pepper q.s.
• With the help of a spoon and knife cut the crown, remove the seeds and everything inside the pepper. Wash the peppers and dry them.
• Then, make the drawings with the knife, and place them in the refrigerator (so they don't wither).
• Open the can of beans and drain the liquid, rinsing it several times.
• Then, pass with a mesh strainer and remove excess water. Reserve.
• In a saucepan, make a stew and put the meat.
• Cook the meat until golden, rectify the seasoning and drain the excess fat.
• In a pan with boiling water, place the peppers, just for a few minutes until they are almost al dente.
• Remove immediately and drain excess water.
• Place in a bowl with ice and water to give a thermal shock.
• Remove and dry them.
• Stuff them and accompany with rice and salad.
• 1 bag of powdered gelatin with flavor to choose
• 1/2 bag of flavorless powdered gelatin (6g)
• 1 can of condensed milk (395g)
• 150 g of dark chocolate
• In a container prepare the gelatine by adding 1 cup of boiling water and stirring well to dissolve it;
• Add 1 cup of cold water tea, mix and place in a round shape and refrigerate for about 1 hour or until firm;
• In a separate container, mix the flavorless gelatin with 3 tablespoons of water and bring to the boil, in a water bath, until it dissolves;
• When it is dissolved, put it in a blender, add the condensed milk and beat until smooth;
• Place this preparation on the first firm gelatin, taking care not to mix it;
• Put everything back in the fridge for another 3 hours;
• Melt the chocolate in a double boiler, place it in a pastry bag with a fine hole spout (or in a large airtight bag and cut the tip) and draw the spider web. Keep in the refrigerator until serving.
• 2 Mexican wheat tortillas
• 8 slices of bacon
• 1/4 red pepper
• 8 slices of cucumber
• 4 stuffed olives
• salt q.s.
• Cut the tortillas in half and set aside. Toast the bacon slices on both sides. Cut the pepper into four strips.
• Arrange the tortillas on the plates and fill them with slices of bacon, slices of cucumber and strips of pepper, simulating a tongue. Close them in the form of triangles. Cut the olives in half and place them on top of the tortillas, forming the eyes. Serve.