Happy Halloween!!!
Are you as excited as me??
My Halloween costume is ready and I am putting the finishing touches on all the Halloween food.
I have to thank Lorraine from Not Quite Nigella for the idea of serving my dip in a coffin. I made this dip yesterday and I tried all sorts of serving containers but none excited me! In the end I covered and refrigerated the dip so I could “sleep on it!”
Then I saw this image posted by Morticia aka Lorraine and I knew my dilemma was over. I just purchased a loaf of bread which reminded me of a coffin and carefully made the conversion.
The bread loaf was easily converted into a coffin by a few neat incisions. The coffin innards became toasted dipping morsels.
So thank you so much Lorraine, you are the Queen of Halloween! … I am a mere servant of the underworld…
Another reason why I wanted to sneak this recipe into Halloween is that I have been asked to test out a new brand of yoghurt called Roaming Cow. I tried some and I am now hooked!! It is just so thick and creamy but with comparatively fewer calories than the usual choices. I will tell you more about this delicious new yoghurt in later posts but please have a look in your supermarket, it is lush!
Back to my Halloween dips, the first dip I made with the Roaming Cow yoghurt was a tzatziki. Yoghurt is the main ingredient of this Greek dip, so if you have an amazing yoghurt you are assured of a great tzatziki.The second dip I felt needed to be based on pumpkin given the significance pumpkins have in this celebration.
I have given the recipes for both dips.
I hope you enjoy your Halloween, take lots of photos of your food and costumes for me. I would love to see them up on the Gourmet Getaways FB page.
Also on the 1st November I will do a Halloween round up so you can link your best Halloween pictures and stories if you would like.
Spiced Roasted Pumpkin Hommus
Ingredients:
- ½ cup Roaming Cow Natural Yoghurt
- 1 kg Pumpkin roughly chopped
- 5 cloves garlic
- 1 x 440gm can white beans or chick peas
- Juice 1 lemon
- 3 t/s ground cumin
- 2 t/s sweet paprika
- 1 t/s hot paprika
- ¼ t/s white pepper
- ½ t/s salt
Method:
Preheat the oven to 190 degrees
Dry roast the pumpkin in the oven on baking paper
Once the pumpkin is cooked place all the other ingredients with the pumpkin in a food processor and pulse until smooth.
Serve garnished with extra yoghurt and chopped coriander.
Tzatziki Dip
Ingredients:
- 1 Cup Roaming Cow Yoghurt
- 1/2 Lebanese cucumber (deseeded and chopped finely)
- 1 clove grated garlic
- 1 Tbs finely chopped mint
Method
Combine all the ingredients and serve.
So make sure you have a childishly stupid evening scaring the neighbours, and stealing the children’s candy. Post lots of pictures and watch out for the undead!
