Dandenong Market hosted 35,000 creepy kiddies at its annual Halloween event in 2019.
A mixture of chilling crafts, ghoulish games and a thrilling treat-or-treat treasure hunt intrigued vampires, witches and zombies travelling from far and wide.
While we will certainly miss our little monsters this year, Dandenong Market has vowed to keep up its spooky legacy with a devilishly delicious Halloween recipe guide.
These treats aren’t a trick – each recipe is as tasty as it is terrifying! All made with Market fresh ingredients, these ghoulish goodies are guaranteed to put a grin on everyone’s face.
Share your home-made treats with your frightening family or with some friends at a petrifying picnic in the park.
Find a list of each Halloween recipe and all the ingredients you’ll need below:
Frightful Fruit Platter
You can use a range of platter ingredients, but we have chosen:
Mandarins
Apples
Peanut butter
Cheese sticks
Egg
Blueberries
Strawberries
Carrot
Kiwi fruit
Cucumber
Avocado dip
Tortilla chips
Cherry tomatoes
The beauty of the recipe is that you can just have fun!
Create spooky faces using kiwi fruit and berries, witches’ broomsticks with string cheese or pumpkins with mandarins – the options are endless.
See our photo for more inspiration!
Stuffed Jack-O-Lantern and Frankenstein’s Monster
2 medium green capsicum
2 medium yellow/red capsicum
2 black olives
2 cups cooked rice
1 cup cherry tomatoes
½ medium brown onion, finely chopped
½ large capsicum (green, red or yellow), finely chopped
2-3 cloves of garlic, finely minced
¼ cup basil, finely chopped
3 tablespoons parmesan cheese, finely grated
Mozzarella cheese, shredded
Olive oil
Salt/pepper
To make the stuffing:
Heat one tablespoon of oil in a pan over medium heat. Add the cherry tomatoes and sauté until the skin begins to break and set aside once done.
In a different pan, heat one tablespoon oil in a pan over medium heat. Add the garlic, onion, and chopped capsicum, fry until fragrant and onion is translucent.
Mix in the mixed rice and tomatoes and sauté for five to ten minutes.
Mix through the parmesan cheese and basil.
Add salt and pepper to taste and cook for five to ten minutes. While you wait, prepare your Halloween capsicums.
To assemble and serve:
Bring a large pot of water to boil over high heat.
Rinse capsicums slice off tops (getting creative with the green ones) and hollow out insides. Remove seeds and white pith.
Using a small paring knife, cut out jack-o’-lantern face on the yellow capsicums, and a Frankenstein’s monster face on the green capsicums
When water boils, add peppers and tops and cook for about 5 minutes or until peppers are tender.
Remove peppers from water and place in an ice bath to cool.
Fill each capsicum with rice mixture and top with mozzarella cheese.
Place the sliced tops back on and bake in a baking dish for 30 minutes at 180 degrees.
Once baked, add sliced olives to the sides of Frankenstein’s Monster’s head to act as bolts.
Melting Witches
10 carrots
Granny smith apple
Beetroot hummus dip
Sweet potato and cashew dip
Peel and cut each carrot until they look like fingers and two thumbs
Cut knuckle indents in each carrot for effect
Using the apple, cut 10 thin slices to act as a nail to the fingers
Stick the apple slices to the top of the carrot using the dip
Place each dip in a separate bowl (preferably black to look like cauldrons) and place each carrot at the back of the bowl
Decorate and enjoy
Spooky spider pizzas
1 x packet pizza bases
120gm pizza sauce
1 cup grated cheese
5 cherry tomatoes, halved
50gm roasted capsicum, very thinly sliced to make legs
8 pitted black olives, halved
8 green olives, halved
Preheat your oven to get it nice and hot, to approximately 200 degrees.
Place pizza bases on oven trays (or pizza trays if you have them). Spread each base with pizza sauce, then top with grated cheese.
Divide the olives and tomatoes between each pizza. Arrange in a decorative pattern and then position the “legs” using thinly sliced olives and capsicum pieces either side. We only used one small piece either side of the black olives to make “bats”.
Place in the oven and bake for 10-12 minutes until the base is crusty and the cheese is golden and gooey! Cut to serve.
