Scary Fingers
Scary Fingers
Chocolate Spiders
Chocolate Spiders
Marinated Mozzarella EyeBalls
Marinated Mozzarella EyeBalls

Durban - Try something deliciously frightening this Halloween. Tanya Waterworth, with the help of The Oyster Box, has some ideas.

 

Chocolate Spiders

250g castor sugar

250g soft butter

Zest of 1 lemon

10 eggs

220g cake flour

30g cocoa powder

15g baking powder

Cream the butter, sugar and lemon zest together until light and fluffy.

Add the eggs one at a time to the mixture while mixing, remember to scrape the sides of the mixing bowl clean after adding every second egg.

Sieve the flour, cocoa and baking powder together in a separate bowl and gently fold into the egg mixture, making sure it is properly combined without over-mixing.

Pipe the mixture into greased ½ spire moulds and bake for about 12 minutes at 170ºC or until fully baked.

Cool the cakes by placing them on a wire rack. Once cooled, pour chocolate sauce over and sprinkle with grated chocolate.

For the legs, pipe melted chocolate in the shape of an “L” and allow to cool. To finish, place legs on either side of the chocolate cake and garnish the top of the body with white baking pearls.

 

Scary Fingers

750g cake flour

250g icing sugar

500g cold butter

1 egg

Crumble the butter, icing sugar and cake flour together until a breadcrumb-like consistency is achieved.

Add the egg to the mixture and blend until just combined.

Shape the dough to resemble fingers, dip the almonds in egg white and stick on the end of the fingers to resemble nails.

Bake at 160ºC for approximately 8 to 10 minutes or until fully baked.

For the Blood:

Mix icing sugar with a little red food colouring, dip the end of the finger biscuits in the icing and allow to set.

 

Marinated Mozzarella EyeBalls

10 whole mozzarella balls

3 cloves of garlic

3 cups of fresh basil leaves

1 cup extra virgin olive oil

½ cup pine nuts

30g brazil nuts

3 Tbs white wine vinegar

Salt and pepper to taste

Garnish:

4 black olives

4 green olives

Peppadews

Combine all the above ingredients together in a blender except for the mozzarella balls.

Blend until smooth, remove from the blender and season with salt and pepper. In a shallow dish, place the mozzarella balls, pour over some of the pesto mixture, slice the green and black olives and place on the cheese to resemble eye balls.

Thinly slice some peppadews and place around the iris to resemble blood veins.

Allow to marinate for 60 minutes before serving.

Halloween recipes courtesy of The Oyster Box Hotel

Independent on Saturday