MONSTER EGGS ?! No ! POISONOUS LAVA ROCKS ?! Nooooo ! BACK TO BLACK with STRANGER THINGS (I wish but I’ll explain) for a scary, slightly frightening & weird HALLOWEEN treat ! I’m disappointed that this series I love, called “STRANGER THINGS” which I thought was launching its 3rd season this weekend (like it did last year) will actually only be back in the summer of 2019. It’s a series about young kids in a little town in the 80’s with all those references and memorabilia that I recognize from that decade and that I miss and lots of weird, fantastic, frightening, mysterious and unexplainable events. All that’s missing is a OUIJA board. Oh well, I’ll have to wait …
Back to the recipe. Do you remember the very RED roasted red pepper, chorizo & manchego buns I made half a year ago (see recipe here) ? Well here’s the BLACK HALLOWEEN version that uses plant charcoal powder or squid ink for its “darkness” … like I said, SCARY !
It’s a basic stuffed snacking bun, of which I should make more versions of (or maybe more colors & flavors). It’s a re-adaptation of my sourdough bread without a starter recipe (see recipe here) but BLACK with salty, briny and fishy flavors like anchovies and olives (I daresay “swampy” since it’s Halloween). You can either use plant charcoal (which is also excellent for digestion and removing bodily toxins) or squid ink (but harder to find and conserve) to make these. I prefer the idea of some filling throughout the dough and then a soft center of extra filling but that’s up to you.
I know they’re weird-looking.
I know that they look like volcanic rocks or monster eggs.
But they’re GOOD, with a nice crunchy crust and a tender, salty, briny & fishy-flavored interior !
And they make me GIGGLE.
HAPPY HALLOWEEN & ALL SAINTS’ DAY . . . :)