Halloween recipes you won't want to miss

Ingredients:
• 50g of egg whites
• 100g of refined sugar

Preparation:
• 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.

Ingredients:
• Sausages
• Puff pastry

Preparation:
• 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.

 Ingredients:
• 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

Preparation:
• 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.

Ingredients:

• 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.

Preparation:

• 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.

Ingredients:
• 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

Preparation:
• 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.

Ingredients:

• 2 Mexican wheat tortillas
• 8 slices of bacon
• 1/4 red pepper
• 8 slices of cucumber
• 4 stuffed olives
• salt q.s.

Preparation:
• 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.