Happy Halloween!

Hey there!

The Evans’ are soooooooo excited about Halloween! We have a party planned where they have all invited a friend to join us. They all have new costumes. Cerys a blooded nurses costume and Ffion and Mari have a ‘Joker’ costume from Batman!

The order of the day tomorrow will be start baking, cooking and preparation at 1.30pm. Friends will join us at 3pm, so that they can also enjoy the fun cooking too.

So far, we have planned (as usual) a haunted graveyard cake, ghoulish marshmallow ghosts, witches scab soup, spiders web muffins, sqeamish squares with worms & chocolate orange spider jelly!!

We’ll play party games at 4pm and go ‘trick and treating’ at 5pm! In all there should be at least 14 of us including Dot little ones. Yahoo! Downside, is the amount of sugar they will take on board tomorrow. At least it’s only one day (two at most). I love Halloween though, so do the kids!!

The other positive side to Halloween are Pumpkins. Having carved 3 (one each), I was left with lots of flesh…so today we enjoyed a simple soup, which is enclosed for you to try!


  • 2 tbsp olive oil
  • 2 onions , finely chopped
  • 1kg pumpkins peeled, deseeded and chopped into chunks
  • 700ml vegetable stock
  • Spoonful of Creme fresh


  1. Heat the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured. Add the pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  2. While the soup is cooking, oven bake part baked baquettes for 10-12 minutes.
  3. Pour the stock into the pan. Bring to the boil, then simmer for 10 mins until the pumpkin is very soft. Purée with a hand blender and then add the Creme fresh and stir in.
  4. Serve… voila!


Happy Halloween!


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