What’s better than the slimy warm rat intestines for Halloween? Young people can eat fast and simple meatloaf while running! I have included a basic recipe, but you are free to use your family’s favorite. Use pearl onions instead of olives for a different appearance. The crushed fried onion layer will look like burnt fur! When you cut it, the “guts” should ooze out and make a deep impression.
The nutrition data for this recipe includes the full amount of the decorative ingredients.
This fun appetizer will surprise your Halloween party guests. A few simple ingredients make this delicious snack a terrible simple addition to your party table.
24 mini cheese rounds
24 green olive slices
8 black olives
red gel food color
chopstick or skewer
1: Remove the wax casing from the cheeses. Use a paring knife to carefully cut a divot in the center of the cheese that’s approximately the size of a green olive slice
2: Press a green olive slice into the divot firmly, being careful not to damage the olive slice
3: Use a paring knife to make three round slices from each black olive. Place the black olive round in the center of the green olive to make a “pupil.” Tip: For best results, use a chopstick or skewer to push the edges of the black olive inside the green olive’s center.
4: Dip a small paintbrush into the red gel food coloring and paint squiggly lines from the olives outward to give the eyes a bloodshot effect. Six to eight lines per eyeball will provide the best look.
5: Keep cold until ready to serve. Serve alongside fresh veggies and your favorite crackers or pita bread for a healthy Halloween party snack.
A flavour-packed, unusual salad that’s delicious warm or cold – works really well as part of a buffet
1 butternut squash, peeled and cut into long pieces
1 tbsp olive oil
250g pearl barley
300g Tenderstem broccoli, cut into medium-size pieces
100g SunBlush tomato, sliced
1 small red onion, diced
2 tbsp pumpkin seeds
1 tbsp small capers, rinsed
15 black olives, pitted
20g pack basil, chopped
For the dressing
5 tbsp balsamic vinegar
6 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
1 garlic clove, finely chopped
1. Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.
2. Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.