Adult Fancy Dress Pretty Witch

Hi and welcome to my adult fancy dress pretty witch site. You may have realised that one of the biggest celebrations of the year is nearly upon us and that Halloweem is approaching faster than a witch riding her broomstick.

Most Halloween traditionalists will have already started preparing for the best party on the block and there are others that no matter how hard they try everything always ends up last minute, which can turn into a Halloween nightmare of a different kind if you’re doing the whole fancy dress thing so, why not make this year different and start early!
If you have kids then gather them together and start browsing for ideas on themes they might want to wear.

PLEASE NOTE: I have a number of fancy dress websites catering for the whole family, covering many different themes with Halloween being a speciality. I have featured related sites in the side panel. Here on the site is a super collection of adult fancy dress pretty witch costumes and accessories. LINKS TO ALL FANCY DRESS PRETTY WITCH COSTUMES IN SIDE PANEL:

Running an authentic styled Halloween party takes planning, especially if you’re doing plenty of decorations. Here on the site is a super selection of Halloween party kits that you may wish to browse through, excellent for adding those all important creepy and spooky finishing touches. One thing is certain your family, guests and friends will talk about your party for months after if you plan it correctly. Getting into the Halloween experience is fabulous fun so here on my home page I have some great Halloween tasty treats that may be of use. Enjoy…

Halloween Dips And Bites:

Create a fright-night feast for the kids before they go trick-or-treating.

INGREDIENTS:

Creepy bites

* 320g pack soft wheat tortillas
* 3 tbsp vegetable oil
* 50g poppy or black sesame seeds

Slime Sludge

* 2 avocados , peeled and stoned
* 2 spring onions , chopped
* 1 tomato , chopped juice 1 lime
* handful coriander leaves, chopped

METHOD:

For the creepy bites: heat oven to 180C/160C fan/gas 4. Use biscuit cutters to stamp out shapes from the tortillas (we used a ghost, cat and witch’s hat). Brush all over with oil. Take half the bites and dip one side into the seeds, then spread the bites out on a baking sheet. Bake for 10-15 mins until crisp. Can be made up to 2 days ahead and stored in an airtight container.

For the hellfire spread: heat oven to 200C/180C fan/gas 6. Toss together the butternut squash and oil, then season. Place on a shallow baking tray and roast for 20-30 mins until browned. Leave to cool. Whizz the squash together with the cumin and mascarpone, season and serve. Can be made up to 2 days ahead and stored in the fridge.

For the slime sludge: place all the ingredients in a blender or mortar. Whizz or mash everything together until smooth. Serve immediately or the avocado will discolour. Recipe from Good Food magazine, Oct 2009

PUMPKIN SOUP

A silky textured soup, sprinkled with crunchy croutons and seeds

Ingredients:

* 4 tbsp olive oil
* 2 onions , finely chopped
* 1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
* 700ml vegetable stock or chicken stock
* 142ml pot double cream
* 4 slices wholemeal seeded bread
* handful pumpkin seed from a packet

METHOD:

Heat half the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured. Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.

While the soup is cooking, slice the crusts from the bread, then cut the bread into small croutons. Heat the remaining olive oil in a frying pan, then fry the bread until it starts to become crisp. Add the seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.

Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

Or you could try…
Taking the tops off whole acorn squash, scooping out seeds and roasting whole until tender. Stuff with goat’s cheese and basil, then cook until the cheese has melted.
PER SERVING
317 kcalories, protein 6g, carbohydrate 20g, fat 24 g, saturated fat 9g, fibre 0g, sugar 6g, salt 0.54 g Recipe from Good Food magazine.

Spooky Halloween Finger Treats

These spooky treats are bound to be a hit with the kids’.

INGREDIENTS:

* 100g caster sugar
* 100g butter
* 1 egg yolk
* 200g plain flour
* ½ tsp vanilla extract
* 20 blanched almonds
* red food colouring, paste is best (optional)

For the freaky fingers, place the first five ingredients and a pinch of salt in a food processor and whizz just until a ball of dough forms. Tear off a golfball-size piece of dough and use your hands to roll into finger-size cylinders – you should get about 20. Place on a baking sheet lined with baking parchment – a little apart as they will spread during baking. Use a knife to make a few cuts, close together, for the knuckles. Place an almond at the end of each finger and trim away excess pastry around the edge to neaten. Place in the fridge for 30 mins, heat oven to 180C/160F/Gas 4, then bake for 10-12 mins just until firm. Leave to cool a little, then paint the almond with food colouring, if you like. Blood red, green and even black is sooo Halloween! Makes 20. Kids’ love em!!! Recipe from Good Food magazine.