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
- 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
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.
- 1 Cup Roaming Cow Yoghurt
- 1/2 Lebanese cucumber (deseeded and chopped finely)
- 1 clove grated garlic
- 1 Tbs finely chopped mint
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!