Happy & Healthy Halloween Treats For Children.

We have barely recovered from Diwali and Halloween is already here!

Growing up, I did not observe Halloween. Sara, however is fortunate to be surrounded by friends from different parts of the world and together with her we have welcomed this ritual (like so many others that she is getting exposed to while growing up in this in city where people from so many different nationalities, regions and cultures come together).

Halloween usually translates into candy, some more candy and some more (loads of food colour too!). I have nothing against that…a candy now and then is what childhood should be about but this overload of candy, preservatives and chemicals definitely makes me nervous. Truly Scary!

So while she is busy planning her “scary” costume for Halloween, I am here to help you whip up some fangtastic food that your little monsters can both “cook” and enjoy. Lots of ghoulish goodies that are all made with real food and are dreadfully delicious for this spooky day.

Come with me, while I take you through this spinetingling menu that will make all you hungry people both happy and healthy!

Bubbling Cauldron with the Witch’s Fingers (Pumpkin Soup with Breadsticks)

This wholesome and hearty soup has the goodness of pumpkin and carrots. The beautiful orange colour and the creamy texture means even the fussiest of kids will love it. We had it with crispy witch’s fingers aka breadsticks.

Witch’s Pot with Bat Wings (Sticky Wings with a Yoghurt Dip)

Who doesn’t like sticky and sweet wings? Use orange marmalade instead of making the traditional barbecue sauce to make it both different and super quick. We love dipping these “bat wings” into the refreshing and cool witch’s pot.

Devil’s Eggs (Pesto Deviled Eggs)

The children will love making these. All the scooping, mashing and spooning makes this a fun recipe to put together. The green pesto makes it both yummy and devilish.                                                                                           

Pumpkin Faces (Cheese Quesadillas)

All the flavours of a pizza combined with the ease of using readymade tortillas and when it happens to look like a pumpkin, wide grins assured.

Worm Salad (Apple and Lettuce Salad)

With sticky wings and cheesy quesadillas, a fresh and crispy salad is a must. Add some raisins to make worms and to add that little bit of sweetness to the tart apple.

Spooky Muffins (Pumpkin Muffins)

A perfect ending to this spooky meal are these whole wheat pumpkin muffins. What is lovely is that you can keep the extras in the refrigerator for the snack box the next day.

Are you excited? So many things to cook may seem overwhelming at first, but trust me these recipes are super easy and really quick. Plus the children will have loads of fun putting this spooky feast on the table. If you are pressed for time, the muffins can be made ahead and kept, so can the soup be. The eggs can be boiled the previous night along with the dip for the bat wings. A bit of planning and quick thinking and you can have this on table in under one hour I promise!

Bubbling Cauldron with the Witch’s Fingers (Pumpkin Soup with Breadsticks)

Serves 4

Ingredients

  • 2 tbsp oil
  • 1 onion
  • 1 small carrot
  • 250 grams pumpkin
  • 1-2 cups of vegetable stock (depending on how thick or thin you want it)
  • 1 ¼ cup milk
  • ½ cup thick cream
  • Soup bread sticks to serve

Instructions:

  1. Chop the onion, carrot and the pumpkin.
  2. In a large pan over medium heat, heat the oil. Add all the chopped vegetables and cook for 2-3 minutes so the vegetables get a little caramelized. Keep stirring to make sure they don’t get burnt.
  3. Reduce the heat and cover for 15-20 minutes or till the vegetables become soft.
  4. Add the vegetable stock and continue to cook for another 2-3 minutes. Add the milk and simmer.
  5. Add salt.
  6. Allow it to cool and blitz in a blender until smooth and creamy.
  7. Heat before you serve and add cream on top. Enjoy with the breadsticks.

Witch’s Pot with Bat Wings (Sticky Wings with a Yoghurt Dip)

Serves 4

  • 3/4 cup orange marmalade from a jar
  • Juice of one lemon
  • ¼ cup ketchup
  • 1-2 tsp chilli flakes (optional)
  • 4 cloves of garlic
  • 4 inches of ginger
  • 1 teaspoon salt
  • 5 tbsp sesame oil or oil of your choice
  • 12 chicken wings (wing tips removed)
  • For the dip:
    • 170 grams yoghurt ( a small tub)
    • 2 tbsp mayonnaise from a jar or homemade
    • A small bunch of spring onions
    • Salt and pepper

Instructions:

  1. Preheat oven to 180 degrees Celsius. Line a baking tray with foil or parchment and place a roasting rack on it if you have one (remember to coat the pan with oil if using foil).
  2. Finely chop the ginger and garlic.
  3. Combine all the ingredients except the wings.
  4. Place the wings and half of the marmalade mixture in a bowl; toss to coat. Arrange wings on the prepared rack, skin side down. Grill for 15-20 minutes.
  5. Turn the wings; brush with the remaining marmalade mixture. Grill for another 15-20 minutes.
  6. To make the dip: Chop the spring onions and combine it with the yoghurt (Reserving a little to sprinkle on the wings).
  7. Add salt and pepper to taste.
  8. Sprinkle the remaining spring onions on the wings and serve with dip.

Devil’s Eggs (Pesto Deviled Eggs)

Serves 4

Ingredients:

  • 6 eggs
  • 4 tbsp of homemade or readymade pesto
  • 4 tbsp homemade or readymade mayonnaise
  • Salt and pepper
  • ¼ tsp paprika (optional)

Instructions:

  1. Bring enough water to boil in a large saucepan and hard boil them. This should take about 8-10 minutes. Immediately plunge it into a pan of cold water. It will be easier for you to peel and cut them when cold.
  2. While the eggs are cooling, combine the pesto, mayonnaise, salt and pepper.
  3. Peel and cut the egg into two, lengthwise. Scoop out all the yolk and add that to the pesto-mayo mix. Mash till smooth.
  4. Spoon generous quantities of the same into the egg halves. Sprinkle paprika if using and serve.

Pumpkin Faces (Cheese Quesadillas)

Serves 4

Ingredients

  • 8 large tortillas or small arabic bread
  • 150 grams of cheddar
  • 8 tsp of tomato puree
  • 2 cloves of garlic
  • Salt to taste
  • 4 tsp of oil
  • Dry oregano to sprinkle (optional)

Instructions:

  1. Preheat the oven to 180 degrees Celsius and line and prepare a baking dish with parchment paper for the tortillas. Grate the garlic. Grate the cheddar
  2. In a small bowl, combine the tomato puree, grated garlic, salt and oregano, if using.
  3. Stack the 8 tortillas on a chopping board and use a knife to trim away a thin border so that a “stem” is left. Using a knife cut out two triangles for eyes and a crescent for the mouth for four out of the eight tortillas.
  4. Take two teaspoons of oil and spread it on the other four tortillas (the ones that don’t have a mouth and eyes). Put them on the baking sheet, oil side down (You may need to do this batches depending on the size of your oven).
  5. Spread the tomato garlic sauce on all of them and sprinkle grated cheese on top. Cover with the other four tortillas (the ones with mouth and eyes). Spread the remaining oil on top of the cut out tortillas.
  6. Grill for about 5-7 minutes or until golden and bubbly.

Worm Salad (Apple and Lettuce Salad)

Serves 4

Ingredients

  • 1 green apple
  • 1 red apple
  • 4 tbsp mayonnaise
  • ¼ – ½ tsp of juice from a lemon
  • Salt
  • Pepper
  • 12 leaves from a lettuce
  • 3-4 tbsp of raisins.

Instructions:

  1. Slice or chop the apples depending on how you like it. Whisk the mayonnaise, lemon juice, salt and pepper and add the apples to it.
  2. Place it on the bed of lettuce. Sprinkle raisins for worms and enjoy!

Spooky Muffins (Pumpkin Muffins)

Makes 12

Ingredients

  • 1 ¾ cups all purpose flour or whole wheat flour
  • 2 tsp baking powder
  • 1 tsp cinnamon powder
  • 1 tsp clove powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, softened
  • 1 1/3 cups light brown sugar or regular white sugar
  • 2 large eggs
  • 1 1/3 cups pumpkin purée
  • 1 teaspoon vanilla extract
  • Halloween theme muffin liners and muffin toppers (optional)

Instructions:

  1. Preheat the oven to 180 degrees Celsius. Prepare a 12-cup muffin pan (or two 6-cup muffins pans) with liners (if not using the liners remember to grease the pan).
  2. In a large bowl, combine the flour, baking powder, cinnamon powder, clove powder and salt. Set aside.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition until combined.
  4. Add the pumpkin purée and vanilla extract.
  5. Fold in the dry ingredients until just combined. Do not overmix.
  6. Spoon the batter into the prepared muffin cups so they are 3/4 full.
  7. Bake for 18 to 22 minutes or until a tester comes out clean.
  8. Let the muffins cool and add the muffin topper if using. Serve.

To pumpkins and ghosts and witches hats!

Happy Healthy Halloween people!

Images & Disclaimer: Personal album. If you like any of the pictures on the blog and would like to use those please write to me. I put in hours of work behind each post and would love to share it with you but it would hurt me if  use those without my permission. Just ask!  

This menu was originally created by me for a collaboration between Dinner Time and Sandy Seeds); one project that I absolutely loved working on. 

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