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Unique Halloween Recipes To Enjoy With Kids

Halloween Recipes For Kids By Annabel Karmel

Unique Halloween Recipes Hong Kong

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


  • MEATLOAF MUMMY: Makes 4 portions

    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

    150g pappardelle

    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.

  • MERINGUE BONES: Makes 12 Meringue Bones

    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.

  • SKELETON CUPCAKES: Makes 12 Cupcakes

    Prep: 30 minutes

    Cook: 15-18 minutes




    2 eggs

    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.

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