It’s that time of the year to get your little ghosts and ghouls in the kitchen to stir up these spooky treats from No.1 children’s cookery author Anabel Karmel. Looking for more food inspiration? Unlock a world of exclusive recipes, insider news and special offers by joining the AKClub for free at www.annabelkarmel.com.
Prep: 20 minutes
Cook: 1hr 15 minutes
1 tbsp olive oil, plus extra for greasing
2 red onions, finely chopped
1 clove garlic, crushed
200ml tomato ketchup
2 tbsp soft light brown sugar
2 tbsp honey or maple syrup
2 tsp Worcestershire sauce
4 tbsp orange juice
85g (4 slices, crusts removed) fresh white breadcrumbs
1 tsp fresh thyme leaves or 1/4 tsp dried
1 small carrot, grated
½ apple, peeled, cored and grated
450g lean minced beef
Salt and pepper to season
1 ball mozzarella
1 black olive
1. Preheat the oven to 180C/350F/Gas 4/Fan 160. Lightly grease a baking sheet. Heat the oil in a medium saucepan and sauté the onion for 6-8 minutes, until soft. Add the garlic and cook 1 minute then transfer half of the onion to a bowl and leave to cool. Add the ketchup, sugar, honey, Worcestershire sauce and orange juice to the saucepan.
2. Add the breadcrumbs to the remaining onion and stir, then add the rest of the ingredients and 3 tbsp of the sauce. Season to taste with salt and pepper. Spoon into an 8” / 20cm shallow round ovenproof dish. Level the top and bake for 25 minutes. After 25 minutes, pour over the sauce and bake for another 10 minutes.
3. While the meatloaf is cooking, boil the pasta in boiling water according to the packet instructions. Drain and toss in a little olive oil.
4. Cook the pasta according to the packet instructions. Arrange the pasta over the meatloaf in lines to make a mummy effect. Slice two round slices of mozzarella and place two halved black olives for eyes on top and place within the pasta.
5. Bake the meatloaf for 30 minutes then brush with some of the sauce. Bake for a further 10 minutes then brush again and bake for 5 minutes. Remove from the oven and leave to rest for 10 minutes.
6. Meanwhile, heat the remaining sauce until boiling and bubble for 1 minute. Serve the meatloaf in slices with the BBQ sauce.
Prep: 30 minutes
Cook: 1 – 1 ½ hours
2 egg whites
1/8 tsp cream of tartar
100g caster sugar
1. Preheat the oven to 110C / 225F. Line a baking sheet with non-stick baking paper.
2. In a small bowl, with an electric whisk on medium speed, beat the egg whites and cream of tartar, until soft peaks form. Add the sugar 1 tablespoon at a time, beating at a high speed until stiff peaks form.
3. Place the mixture in a piping bag with a plain nozzle, or heavy-duty re-sealable bag with a small hole cut in the corner. Pipe a 7.5cm (3 in) line of meringue, then pipe a 2.5cm (1 in) ball at either end. Repeat with the remaining meringue.
4. Bake for 1 hour to 1 ½ hours or until firm, then transfer to a wire rack to cool. Store in an airtight container.
Prep: 30 minutes
Cook: 15-18 minutes
125g caster sugar
125g self-raising flour
125g soft butter
1 tsp vanilla extract
75g soft butter
200g icing sugar
75g cream cheese
1 tsp vanilla extract
12 cake pop sticks
2 packets white chocolate coated pretzels
Chocolate icing pen
Large white marshmallows
Medium sized white marshmallows
1. Preheat the oven to 160 C Fan. Line a 12 hole muffin tin with muffin cases.
2. Measure all of the cake ingredients into a bowl. Whisk until light and fluffy using an electric hand whisk and spoon into the cases.
3. Bake for 15 to 18 minutes until well risen and lightly golden. Cool on a wire rack.
4. To make the icing, measure the butter, icing sugar and cream cheese into a bowl. Whisk until pale and fluffy. Add the vanilla and stir through.
5. Spoon onto the cool cupcakes. Put a cake pop stick into the middle of each cake.
6. Slice 6 of the large marshmallows in half lengthways. Thread one of these onto each of the pop sticks. Snip two marshmallows into 8 pieces. Thread one piece of marshmallow onto the stick so it is on top of the icing. Put a pretzel on top, then a marshmallow and repeat until you have three pretzels and three pieces of marshmallow. Break one pretzel in half and use to make the skeleton’s arms attaching them to the pretzel body.
7. Finally, put one whole marshmallow on top of the stick to make the head, draw on a face using a chocolate icing pen.
8. Repeat with the remaining cupcakes.