Great ideas for your Halloween office party

Autumn has arrived. Everyone is back from their summer holidays and working hard including you. And on top of your daily tasks your boss has asked you to organise a Halloween themed office party.
To make it a tad easier for you we have a great idea that not only will be a pleasure for stomach but will bring a healthy competition to your workplace.
To top the traditional Pumpkin carving competition you can add a little twist to it. Make it a Great Halloween Bake Off because after carving a pumpkin there is a lot of good stuff to use for baking and cooking. It will not only bring a competitive spirit in your colleagues, it will also be a great way how to fill up the lunch table with delicious goodies for everyone to snack on. You can make a judge panel from your Board of directors to get people enrol. Think of judging criteria, like Spookiest shape, weirdest texture, bloodiest taste, etc. Make sure to prepare little presents for the first three winning places.
If you would to enter this competition we have a simple but delicious Pumpkin and Cheese muffin recipe for you to try out:

100g coarsely grated pumpkin
2 large eggs
70ml vegetable oil
70ml milk
1 tsp sage
40g Gruyere cheese
70 g Cheddar cheese
120g self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder

1.Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases or use oil to prevent sticking.
2.Coarsely grate pumpkins, if it is very juicy drain the juice.
3.Use a big bowl to mix eggs, oil, milk, cheese and the grated pumpkin. Stir in the flour and bicarbonate soda and baking powder until the mixture is homogeneous. Spoon into the cases. Bake for 25 mins until they are firm and springy to the touch. Use a wooden skewer to check if the centre is fully baked.

Hope you will have a fun time! 😉

Virgin summer fruit Sangria

Peach and Blueberry Crumble

Indulge your sweettooth.


Ingredients – Makes 5 servings

For the fruit:

  • 6 to 8 ripe peaches
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 cup fresh blueberries

For the crumble:

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 pound (1 stick) cold unsalted butter, diced


Preheat the oven to 350 degrees F.

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature