Halloween Recipes from Aldi
Ice Cream Eyeball Dome
- 150g White Chocolate
- 750ml Raspberry Ripple Ice Cream
- 200g Fresh Berries – a mix of Strawberries, Blackberries, Raspberries
- 50g Sugar
- 1 pack Strawberry Laces
- 1 Blackcurrant Wine Gum/ Liquorice Round Sweet
- Line a round 1 litre bowl with cling film. At the very bottom place the 1 black sweet - this will be the pupil of the eye.
- Blend the berries in a mixer with the sugar.
- Pour some of the berry mix and spread it around the sweet to create a 4cm wide strip all the way around - this will create the iris.
- Place the bowl into the freezer to freeze the fruit in place.
- Take the ice cream out of the freezer to soften. Melt the white chocolate over a pan of boiling water, and allow to cool slightly.
- Take the bowl out of the freezer and pour in the white chocolate, tilt the bowl in a rotating motion for the chocolate to coat the sides.
- Cut some strawberry laces and push the edges into the chocolate to resemble blood vessels.
- Put the bowl immediately into the freezer to set the chocolate.
- When the chocolate is set, remove from the freezer and push half of the ice cream up the edges and pour the rest of the fruit into the middle.
- Put the rest of the ice cream on the top (you may have to freeze the first ice cream and fruit layer for 15 minutes first) and seal the fruit in the ice cream.
- Set the whole eye in the freezer for at least 90 minutes until serving time
Mummified Sausage Rolls
- 454g Pork Sausages
- 1 sheet Puff Pastry
- 2 tbsp Caramelised Onion Chutney
- 2 of either Peas/Sweetcorn/Olives
- 1 Egg
- Pre-heat the oven to 180°C/350°F/Gas Mark 4.
- Remove skin from the sausages and discard so just left with the meat.
- On a large piece of cling film spread the sausage meat into a long sheet and flatten to 14cm width.
- Spoon a thin column of the chutney along the middle of the sausage meat.
- Seal the chutney in by bringing the sausage meat around on both sides using the cling film and press the meat together.
- Freeze the sausage log for 10-15 minutes to make it easier to work with.
- Remove the pastry from the fridge and cut into 1cm thick strips.
- Lay the strips on a piece of baking parchment unevenly.
- Place the sausage meat log onto the pastry strips.
- Wrap the strips roughly around the sausage meat from top to bottom leaving a 4cm gap half the way down for the face.
- Cut the log into 8 pieces.
- Stud the two “eyes” into the face gap.
- Put the sausage roll onto a baking sheet and brush with beaten egg.
- Bake in the oven for 25-30 minutes.
Turkey Zombie Faces
- 1 x 450g pack Turkey Mince
- 1 large mild Onion
- 130g Chestnut Mushrooms
- 2 cloves Garlic
- 1 x 100g pack Pancetta
- Sea Salt and Black Pepper
- 20ml Solesta Olive Oil
- To decorate: Fresh Asparagus Tips, Green Olives or Pickled Onions Bramwells and Tomato Ketchup
- Pre-heat the oven to 200°C/400°F/Gas Mark 6.
- Peel, halve and finely chop the onion.
- Wipe and finely chop the mushrooms.
- Peel and mince the garlic.
- In a large frying pan, heat the oil and sauté the onions for 5 minutes on a low light until soft but not browned.
- Add the garlic and mushrooms and cook for another 5 minutes. Transfer to a mixing bowl.
- Add the turkey mince, season with a little salt and some pepper and mix well.
- Line a baking tray with some tin foil. Put the mince mixture on the tray and mold into an oval shape.
- Make 2 holes for the eyes. Push up some of the mince to make a nose and make a large hole for the mouth.
- Put some pickled onions or olives in the eye sockets, then lay the pancetta over the face like bandages.
- Use some wooden cocktail sticks to secure them. Bake in the oven for about 20/25 minutes until cooked.
- Drain off any excess moisture and remove the cocktail sticks.
- Use the asparagus tips to make some teeth, then drizzle with some blood tomato ketchup and serve.
- 600g Full Fat Soft Cheese
- 150g Icing Sugar
- 200g Digestive Biscuits
- 60g Butter
- 100ml Double Cream
- 150g White Chocolate
- 100g Milk Chocolate
- Blend the biscuits into a fine crumb in a food processor, melt the butter and add to the biscuits.
- Pack the biscuits into the bottom of a 20cm round springform tin to make a base.
- In a bowl, mix the cream cheese, icing sugar, double cream and melted white chocolate. Whisk well to ensure all the ingredients are well-mixed.
- Pour over the base and spread evenly.
- Melt the milk chocolate, then using either a piping bag or a spoon, use half of the chocolate to make parallel circles on the cheesecake.
- Start from the outside and work into the middle, about 5 - 6 circles should be plenty.
- With a cocktail stick drag lines from the inside of the chocolate circles to the outside, repeat for each circle to create webs.
- Use the other half of the chocolate to make spiders on a piece of greaseproof paper.
- Set the cheesecake and the spiders in the fridge for minimum 5 hours before serving.
- Use the chocolate spiders to decorate the sides of the cheesecake.
- 1 Whole Pumpkin
- 30g Butter
- 30g Plain Flour
- 1 clove Garlic
- 100ml White Wine
- 150ml Cream
- 250g grated Emmental Cheese
- 100g grated Mature Cheddar/Blue Cheese (optional)
- 1 tbsp Black Pepper
- Bread Croutons, chopped Veg, shredded Ham - to dip
- Pre-heat the oven 180°C/350°F/Gas Mark 4.
- Cut the top off the pumpkin and hollow out the seeds.
- Roast in the oven whole for 35 minutes. While the cauldron is roasting, finely chop the garlic and fry in the bottom of a large pan in the butter.
- Add the flour and cook for 2-3 minutes.
- Add the white wine and stir until smooth.
- Add the double cream and cheeses and season with black pepper. Reduce the heat to low and stir until the cheese has melted and the mix is gooey and stringy.
- When the pumpkin is cooked, scrape some flesh from the edges - be careful to leave a good thick wall.
- Add the scraped pumpkin to the cheese.
- Serve the cheese inside the roasted pumpkin, with your choice of dippers on the side
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