Blood Soup with Cheesy Witches Fingers
If you're like me and... how shall I put this... artistically challenged (see my hilarious attempt at Halloween Skeletons as a prime example), then this is most definitely the Halloween recipe for you! Quick, easy, tasty and fun - it ticks all the boxes and I guarantee your kids will be impressed.
Unfortunately, not only do I lack the patience but also the raw artistic talent to produce anything close to the amazing Halloween foodie creations I see on Pinterest. I can make lovely tasting food, but struggle to make things look aesthetically pleasing, especially when it comes to themed recipes. Judging by my past attempts, Halloween appears to be a particular problem for me! Yeah, go on, give yourself a laugh and look at my Halloween Skeletons again!
So, this year I'm not even going to attempt anything complicated. Instead, I've bought some Halloween themed cupcake cases and I'll make some easy cupcakes with a slime green icing, simply by adding green food colouring to my usual vanilla buttercream recipe (pretty sure I wont be able to mess that up). I'm hopeful they will go down well with the kids, as will this, my super simple Blood Soup with Cheesy Witches Fingers recipe. This lovely thick tomato soup made with fresh tomatoes and seasoned with onions, garlic, celery and bay leaves would make a perfect Halloween lunch especially if you served it from a big black witches cauldron.
The witches fingers in particular are really easy to make. Just halve some ciabatta rolls, sprinkle with grated mozzarella and italian herb seasoning, toast and then cut into 'fingers' adding the red pepper witches 'nails' before serving. There's not a lot that can go wrong. If I can manage it, you certainly can...and probably much better!
BLOOD SOUP WITH CHEESY WITCHES FINGERS
A rich tomato blood red soup, served with cheesy mozzarella and herb 'witches' fingers
- 1 KG Ripe Tomatoes, quartered
- 1 Onion, chopped
- 1 Carrot, chopped
- 1 Celery Stalk, chopped
- 1 TBSP Tomato Puree
- 2 Bay Leaf
- 1.2 Litres Vegetable Stock
- 2 TBSP Sweet Chilli Sauce
- 2 Ciabatta, halved
- 100g Mozzarella, grated
- 1 TSP Italian Herb Seasoning
- cut into triangles Quarter of a Red Pepper
Step 1: In a large heavy based casserole heat a couple of TBSP oil and fry the onion, carrot and celery for 5 minutes until soft.Step 2: Add in the tomatoes, bay leaf, stock, tomato puree, Stir and bring to the boil then turn the heat to low and simmer uncovered for about 45 minutes. Stir through the sweet chilli sauce.Step 3: Blend the soup until smooth then return to the pan whilst you make the witches fingers.Step 4: Preheat the grill, put the halved ciabatta on a baking tray then top with the mozzarella, italian seasoning. Grill until melted. Cut each halved ciabatta into 3 lengths and place 1 piece of pepper at the end of each to look like a fingernail. Serve with soup.
Yield: 4 bowls
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