Once again, we had an absolute blast cooking up a whole host of Autumnal goodies at our October Half Term workshops. From Spooky Cookies (or should that be Spookies?!) to Jack-o'-Lantern Peppers, each Stir Krazy venue saw a mix of savoury and sweet deliciousness that would tempt even the most bad-tempered of witches!
With Halloween imminent and Bonfire Night just around the corner, we wanted to share three of our tip-top favourite recipes with you. Each is fun, yummy, and perfect for a cosy Autumnal night in with the family.
1. Firework Filo Pie
500g courgettes, coarsely grated
75g long-grain white rice
1/2 medium red onion, finely chopped
75g hard goat's cheese or mature cheddar, grated
2 large eggs, lightly beaten
2 tablespoons olive oil
Handful of chopped dill
Handful of chopped flat-leaf parsley
250g ready-made filo
STEP 1: GET MIXING!
Preheat the oven to 190C and while it's heating, mix the courgettes, rice, onion, cheese, eggs, olive oil and chopped herbs together in a large bowl. Season well with salt and pepper.
STEP 2: PASTRY-TIME
Take a sheet of filo pastry (careful, it can be very delicate) and brush it with a little melted butter. Use this to line a smallish oven-proof dish (about 1.5 litre capacity), placing the sheet butter-side down and letting the ends flop over the sides of the dish.
STEP 3: LAYER IT UP
Add another buttered sheet on top and continue to layer until you've used all the pastry but one sheet.
STEP 4: FILL IT UP!
Tip the filling into the pastry-lined dish. Take the remaining sheet of pastry, crumple it lightly in your hands to give it a textured finish then place it on top of the pie, tucking in the edges around the side.
STEP 5: IT'S TIME TO BAKE
Dab a little more butter around the edges and then bake in the oven for 45 minutes or until golden-brown.
2. Toffee Apple Muffins
150g butter, softened
150g light brown sugar
140g self-raising flour
1 teaspoon baking powder
1 teaspoon cinnamon
2 Granny Smith apples, peeled, cored and diced
Handful of chopped pecans
3 tablespoons caster sugar
Zest and juice of half a lemon
1 teaspoon vanilla extract
Pinch of ground cloves (optional)
STEP 1: THE PREP
Heat the oven to 200C and line a 12-hole muffin tin with paper cases.
STEP 2: MIX, BUT NOT TOO MUCH!
Pop all of the dry ingredients into a bowl. Then add in the wet ingredients along with the apples, pecans and toffee. Give everything a stir until it's combined but don't overmix it! You want it to be a little bit lumpy :)
STEP 3: DIVIDE, ADD AND GET RESULTS
Divide the mixture between the 12 paper cases, taking care to leave a little bit of room at the top as they will grow in the oven! Bake for 25 minutes until the muffins are risen, golden and cooked through.
3. Witches Lentil Stew
1 large red onion, chopped
4 garlic cloves, minced
750g frozen vegetables (choose your favourites!)
1 tin diced tomatoes
1 tin cooked lentils
950ml vegetable stock
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon cumin
STEP 1: START TO SIZZLE
Cook the onion in a large, non-stick casserole dish until in begins to brown. Then add the garlic and cook, stirring, for another minute.
STEP 2: GET THE VEG INVOLVED
Add all other ingredients APART from the quinoa and pumpkin to the dish. Cook until the vegetables have thawed and the stock begins to boil.
STEP 3: LAST INGREDIENTS
Add the quinoa and cook on a medium heat until tender, about 15 minutes. Finally, add the pumpkin and salt/pepper to taste. Cook for a final 5 minutes (you can add a little more water if it's looking a bit dry).
STEP 4: THE FINAL FLOURISH
Serve hot and garnish with parsley if you really want to show off!