This is not rocket science ! Three devilish recipes for Halloween

Stemming from the Celtic feast of Samain, more than 2,500 years old, Halloween was exported to the United States by Irish migrants in the 19th century.e century. For a long time she was associated with the turnip and the legend of Jack with the lantern, who used the tuber as a candle. But the pumpkin, much more practical to carve, ended up becoming the symbol of this increasingly popular holiday.

Admittedly, in France, these celebrations are often considered (rightly) as a pretext to push us to overconsumption … But if, instead of buying sweets overloaded with sucrose and pork gelatin, you take advantage of the event to to train your children (or older children) in the kitchen? The book The Witches’ Kitchen. 60 recipes full of magic (Michel Lafon, 144 pages, 9.95 euros) judiciously brings together dishes from the Marmiton community. Ghost brownie, puff pastry with a mummy look, seasonal squash from every angle… It’s fun, very easy to make, and more oriented towards healthy cooking. Enough to compose an evil, but delicious menu.

Pumpkin soup

For 6 persons

Preparation: 45 minutes

Ingredients :

  • 1 kg of pumpkin
  • 3 medium potatoes
  • 1 knob of butter
  • 20 cl of water
  • 1 drizzle of milk
  • 1 tsp. fresh cream
  • 2 tbsp. powdered sugar

Preperation :

Dice the pumpkin and potatoes, then brown them in the butter. Add the water and simmer over medium heat for a good thirty minutes. Add the milk, cream and sugar, then mix. Serve hot with bread that you will dip in it.

Selection: What wine to serve with pumpkin soup?

Terrifying Spaghetti

For 4 people

Preparation: 10 minutes

Ingredients :

  • 450g squid ink spaghetti
  • 1 tsp. tablespoon olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 jar of green olives
  • 1 jar of 750 g peeled tomatoes
  • 1 small can of tomato paste
  • Provence herbs
  • Salt pepper

Preperation :

In a hot pan, brown the chopped onion and garlic in olive oil over a low heat. When the onions have browned, add the olives and mix for a few minutes. Add the peeled tomatoes and tomato puree, mix, then lower the heat. Add a few pinches of Provence herbs, season with salt and pepper. Cook for about thirty minutes over low heat with a lid, stirring occasionally.

Heat water in a large saucepan. Once it boils, add the spaghetti and cook them al dente according to the instructions on the package. Drain the pasta, add the sauce and enjoy!

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