- 1 hour
- 1 hour
- 1 hour
- Very easy
Recipe for Tortilla Chips and Salsa Sauce:
- Schär wraps (you can make about 6 ghosts in one wrap)
- Olive oil
- 2 tomatoes
- 1 bell pepper
- 1 onion
- 1 clove of garlic
- 1 organic vegetable cube
- 1 case tomato puree
- 1 tsp paprika powder
- 1 tsp ground cumin
- Salt and pepper
For the Chocolate Pirate Pancakes:
- 260 g Schär pastry mix C
- 4 pieces of chocolate powder
- 2 eggs
- Milk 200 ml
- 50 g of sugar
- 1 package of gluten-free yeast
For mummy sausages:
- 12 sausages, vegetable or not
- 250 gr Schär bread mix
- 14 g gluten-free yeast
- 10 grams of sugar
- 1 egg
- 50 g of butter (or oil)
- 4 g of salt
- 100 ml vegetable milk or not
Preparation of the recipe
Ghost Tortilla Chips and Salsa Sauce:
- Take Schär wrappers and make shapes with a cookie cutter.
- Place the baking paper on the oven tray and arrange the chips, apply olive oil and bake for 15 minutes at 180 degrees.
- Once the chips are golden, let them cool.
- Meanwhile, make the salsa sauce. Wash and cut into cubes: onion, pepper, tomato and chop a clove of garlic.
- Fry everything in a pan with olive oil. Add the vegetable cube, then the tomato puree, paprika, salt and pepper.
- Mix and stir well, then simmer for another 5 minutes.
- Taste to adjust seasoning if necessary.
- Transfer to a bowl and put the chips in it.
Chocolate Pirate Pancakes:
- Mix the ingredients in a bowl until a homogeneous mass is obtained. If the dough is too thick, add milk, and if it is too liquid, add flour.
- On a hot and lightly greased pancake pan, cook the pancakes on all sides (be sure they are large enough to cut with cookie cutters).
- Cool and cut with a cutter of your choice here we chose a pirate shape.
- Using an edible ink pen or chocolate, you can draw patterns on it.
- Serve with your choice of accompaniments (spread, honey, etc.).
- Activate the yeast: put the yeast in a ramekin with sugar and 1 teaspoon of Mix Pain Schär, cover everything with boiling water and leave for about 10 minutes.
- Place all the ingredients in a bowl and knead in a food processor or by hand until you have a dough that can be rolled into a ball (if it’s too runny, add flour. Mix the bread, if it is too compact, add a little milk).
- Transfer the dough to a bowl, cover with a clean kitchen towel and let the dough rest for about 1 hour.
- Sprinkle your work plan with the bread mixture and use a rolling pin to flatten the dough.
- Cut strips about 1 cm wide and wrap each sausage. (If necessary, add strips depending on the size of the sausage)
- Preheat the oven to 200 degrees and bake for about 15-20 minutes until golden.
Recipes by Schär.
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