The countdown is on: there are only a few days left to complete its menu for Halloween .
In his latest book La cuisine des Sorcières published by Michel Lafon, Marmiton revisits the history of this feast of the dead , celebrated in many countries, and shares all the decorating tips and fun and easy recipes to make with friends or with family.
We unveil our three favorite recipes, which will undoubtedly make your table super festive for the occasion: hot dogs mummies , Jack be little and egg casserole , and Halloween pie with pumpkin.
Hot dog mummies
The ingredients for 12 hot dogs :
2 puff pastry
1 egg yolk
Unroll the puff pastry and cut them into long strips of medium width. Preheat the oven to 210 ° C (th.7)
Wrap a few strips around a first sausage (like bandages), then repeat the operation with the other sausages to form an army of small mummies .
Brush the mummies with egg yolk dissolved in a little water and put them in the oven for 15 to 20 minutes.
When they are golden brown, take them out of the oven and serve with a salad.
© New Africa
Jack be little and egg casserole
The ingredients for 4 "Jack Be Little":
8 tbsp. whole heavy cream
50 g of Comté
Wash the pumpkins and cut the top off so that you have a hat. Remove the seeds and scrape the inside a little to remove the threads. Steam the pumpkins (20 min in a steamer). Once cooked, gently hollow out the inside to obtain a little flesh (be careful not to pierce the skin).
For each jack be little , mix inside the flesh of the pumpkin, 1 tsp. of cream and Comté cheese in shavings. Season with salt and pepper and sprinkle with nutmeg.
Preheat the oven to 200 ° C (th. 6-7).
Crack 1 egg inside each pumpkin and add 1 tsp. of cream on the egg white (as for an egg casserole). Place the pumpkins in a gratin dish with a base of water, then bake, without the caps, for 15 to 20 minutes.
For the dressing , serve each pumpkin with its cap on a salad base (lamb's lettuce for example) with a few nuts, small pieces of Comté and a walnut oil vinaigrette. Everything is eaten, because the skin is very thin. Enjoy your lunch !
The ingredients for 6 people:
350 g of pumpkin
The juice of 1 lemon
3 egg yolks
2 sachets of vanilla sugar
1 pinch of cinnamon
80 g brown sugar
2 tbsp. coconut powder
1 shortcrust pastry
Cut the pumpkin and apples into small cubes. If you want to save time, you can use compote and mix it with the pumpkin as soon as it is cooked! Preheat the oven to 200 ° C (th. 6-7).
In a casserole dish , cook the pumpkin and apples over low heat with the lemon juice (and possibly a little butter), stirring regularly. When everything is well melted, mix to obtain a nice texture.
In a bowl, put the previous mixture and the lightly beaten egg yolks, vanilla sugar , cinnamon , brown sugar , coconut , and mix well. Spread the shortcrust pastry , with baking paper underneath to facilitate demoulding, in a pie plate. Pour the preparation and bake for 20 minutes.
This Halloween Pie can be eaten warm or chilled.
© Romashko Yuliia
The Witches' Kitchen , Marmiton, Éditions Michel Lafon, € 9.95
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