Recipes: Easy Squeezy Primula Halloween

Spiced Pumpkin Muffins with Primula Creamy Frosting

(Makes 12 muffins)

Ingredients

225g Plain Flour
1tsp Bicarbonate of Soda
1tsp Ground Ginger
1tsp Mixed Spice
150ml Vegetable Oil
150ml Soured Cream
225g Caster Sugar
2 Large Eggs
125g Pureed Pumpkin (either tinned or boiled fresh pumpkin blended until pureed)
1 Tube Primula Original
400g Icing Sugar
1tsp Vanilla Extract

Method

Preheat oven to 180°C/gas mark 6. Line a muffin tray with paper cases.
Mix the flour, bicarbonate of soda and spices in a bowl. In a jug, measure the oil and add the soured cream, eggs and sugar. Beat until well mixed and creamy.
Pour the oil mixture into the dry ingredients and mix gently. Fold through the pumpkin.
Spoon the mixture into the paper cases, filling them about ¾ full and bake for 25-30 minutes until springy.
Leave muffins to cool and prepare the frosting. Beat together the Primula cheese, vanilla and icing sugar until smooth.
Pipe the icing mixture onto the muffins and leave to set.
For a spooky Halloween touch, colour some fondant icing/marzipan with orange food dye until pumpkin coloured. Roll into walnut sized balls and use the back of a knife to mark lines. Using a writing icing pen, add faces to the pumpkins and position one on top of each of the muffins.

Spooky Cobweb Pizza

(Serves 2-4)

Ingredients

1 Large Readymade Pizza Base
1tbsp Pizza Sauce
½ Tube Primula Original
5 or 6 Black Olives

Method

Spread tomato pizza sauce over base and bake at 180°C for 10 minutes.
Remove from oven and use Primula tube to pipe cobweb pattern on top.
Slice black olives and garnish the cobweb with the pieces to look like spiders.
Slice and serve.

Primula Pumpkin Soup

(Serves 4-6)

Ingredients

50g Butter
1 Onion, Chopped
1kg Pumpkin/Butternut Squash Deseeded and Diced
2 Garlic Cloves, Crushed and Chopped Finely
1 Bay Leaf
900ml Stock
3tbsp Primula Original (plus extra for garnish)

Method

Melt butter in a large pan over a medium heat. Add the onion and fry gently until softened. Add the pumpkin/squash and cook for 5 minutes.
Add the garlic and bay leaf and pour over the stock.
Increase the heat and bring to the boil. Simmer for 10-15 minutes or until the pumpkin is soft.
Discard the bay leaf and stir in the Primula. Blend using a hand blender until smooth.
Add salt and pepper to taste and ladle into bowls.
Serve with a swirl of Primula and some warm crusty bread.