Halloween Buffet

Instructions: 

HEARTY MUMMIES:

Cut ready pizza dough into thin strips of approx. 5 mm and wrap sausages with it. Brush dough with olive oil and bake "Mummies" in a preheated oven at 180 °C, until the dough is golden. Dab drops of mustard for the eyes before serving.

MONSTER EYES:

Wash basil leaves and pat dry. Cut cherry tomatoes into slices. Cut olives into fine rings. Cut vegan alternative to mozzarella into 5 mm thick slices. Use the alternative to cheese as bottom on a basil leaf and place tomato and olive on it to create an eye.

FLY AGARICS:

Wash cucumber and cut about 25 mm thick slices. Cut a teeth-shape around the outer surface. Cut stems from the vegan alternative to mozzarella (this is achieved well with an Apple cutter) and put in the middle of the prepared cucumber slices. Fix halved cherry tomatoes on top of the mozzarella stems and fix, if necessary, with a toothpick. Paint dots with vegan cream alternative to cheese.

HALLOWEEN BURGER:

Spread mayonnaise, ketchup or mustard on halved burger buns and top with salad. Fry burger from both sides and put on the bun. Cut Halloween subject out of the alternative to cheese and place on the still hot Burger!

MR PAPRIKA:

Wash bell peppers, cut off top and remove the cores with a sharp kitchen knife. Cut out the "Face" of the hollowed peppers. Peel raw pumpkin and finely grate the pulp. Mix chopped herbs and grated pumpkin under the vegan cream alternative to cheese and add salt and pepper to taste. Fill in the prepared peppers.

Make vegetable chips for dipping.

COLORFUL PUMPKIN DONUTS:

1. Heat soy drink until hand-hot. Crumble fresh yeast into a small cup and mix with 1 teaspoon sugar and 1-2 tablespoons of warm soy drink until it is smooth. Give flour in a large mixing bowl and press a hole in the middle. Pour yeast mixture in the hole and sprinkle with flour. Cover the bowl with a kitchen towel and let it rest for 20 minutes in a warm place.
2. Wash Hokkaido pumpkin, cut peel into small cubes and cook until soft in boiling water with 2 teaspoons of sugar for about 10-15 minutes. Remove boiled pumpkin cubes with a ladle, save 30ml of the cooking water. Puree the warm pumpkin immediately.
3. Mix flour and yeast mixture. Add sugar, vanilla sugar, salt, Alsan, pumpkin puree, the remaining soy drink and 30ml of water (where the pumpkin has cooked) and work with the hand mixer (kneading) a few minutes to make a smooth dough. Dust the dough with 1 tablespoon flour, cover the bowl with a cloth and let dough rest another 60 minutes in a warm place to double the size.
4. Knead the dough a second time afer the time is passed. Roll out dough on a thoroughly floured work surface about 1 cm thick and dust surface with some flour. Now cut out round pieces with a glass (diameter approx. 8cm) and stick a hole with a small cookie cutter or similar in the middle. Place finished donuts side by side on a surface with baking paper, cover with paper towels, and let rise another 20 minutes.
5. Heat sunflower oil in a high pot - it should be enough oil to avoid direct contact from pan bottom and donut (let them swim!). Heat oil and immediately reset to medium level as soon as it is hot. Let donuts slide individually into the oil, using a ladle. Fry from both sides (this takes only a few seconds) until golden brown and fish back from the fat with the ladle, put on a paper towel and let them cool.
6. Mix icing sugar and juice to create a unique topping. Dip one side of the donut in the topping and allow to dry for 5 minutes. Then sprinkle or directly dip the doughnut with the glaze in the sugar decorations. For the chocolate icing, melt chocolate in a double boiler.

OUR Tip: Spread the table with chocolate covered pumpkin seeds to create a unique and sweet decoration ;-)