As the calendar pages flip closer to that time of year when pumpkin spice becomes our go-to flavour, we know Halloween is just around the corner. It’s spooky season – the perfect time to unleash our creativity, not just with costumes, but in our kitchens too!
I’m thrilled to share with you two hauntingly delicious and healthy recipes that will make your Halloween celebration a scream.
These dishes are not just picture-perfect, but they’re also packed with nourishing ingredients to keep you energised. Get ready to stir up some magic in your kitchen cauldron.
Spider-Web Guacamole with Spooky Chips
I’ve whipped up a haunted twist to the traditional guacamole, using creamy avocados seasoned with a zing of lime and a hint of smoky paprika. I’ve paired it with crispy, sea salt sprinkled tortilla chips for the most frightfully tasty treat!
My favourite part? Weaving the Greek yoghurt into a creepy-crawly spider web for that extra Halloween flair!
- Tortillas of choice
- Olive oil spray
- Sea salt
For the guac:
- 2 avocados
- Sea salt
- Greek yoghurt
Preheat the oven to 180°C or 390°F and line a baking tray with baking paper.
Use a cookie cutter to cut the tortillas. Spread the shapes across the baking tray on one even layer. Spray lightly with olive oil spray and then sprinkle with sea salt. Bake in the preheated oven for 8 minutes, flipping halfway through.
Smash the avocados and season with sea salt, lime juice and a pinch of paprika. Place a small amount of greek yoghurt in a piping bag. If your yoghurt is very thick, add a little lime juice to loosen it. Pipe 3 circles onto the guacamole. Use a skewer to pull lines from the centre circle out, creating a spider web pattern.
Mexican Stuffed Halloween Capsicums
This spooky spectacle features a fiesta of flavours! I’ve packed paprika, tangy jalapeños, hearty black beans and tender roasted chicken into charmingly carved capsicums. I love to top it with a sprinkle of cheddar cheese melted into gooey goodness for a delightful treat for the taste buds.
For our vegetarian friends, simply omit the chicken. Enjoy with a side of guacamole and hot sauce for an extra kick!
- 1 tbsp extra virgin olive oil
- ½ red onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 2 tsp ground cumin
- ½ cup water
- ¼ cup chopped jalapeños
- 1 400g (14.1oz) tin black beans
- 1 cup corn kernels, we used frozen corn, defrosted
- 500g brown rice packet
- 300g shredded roasted chicken, omit for vegetarian
- 1 lime
- 100g cheddar cheese, grated
- 6 red capsicums
- 2 avocados, smashed with sea salt & black pepper
- Tabasco or hot sauce
Preheat the oven to 180°C or 390°F. Line a baking tray with baking paper.
Heat the olive oil in a non-stick fry pan over a medium high heat. Add the onion and garlic. Season with sea salt and black pepper.
Add the tomato paste and spices. Sauté for 2-3 minutes and then add the water to deglaze the pan. Add the jalapeños, black beans, corn, microwave rice and shredded chicken. Stir for 2-3 minutes and then remove from the heat. Squeeze the lime juice over the top and stir to combine.
Slice the top of the capsicums off and then carefully remove the seeds. Using a small knife, cut holes in the capsicums to make jack-o-lantern faces. Place the capsicums on the lined tray.
Half fill the capsicums with the chicken and rice mix and then add a sprinkle of cheese. Top with the remaining rice and then add the cheese on top. Bake in the oven for 20 minutes.
Serve with guacamole, extra lime juice and your choice of hot sauce.