Geoff Slattery discusses the history of Halloween, and how our video star Poppie Leonard has created a new recipe for the Thermomix—with her mum, Yolaine Corbin.



Halloween passed me by as a child, as a teen, as a semi-matured adult, and now as one whose best years are long gone. I’ve always thought of Halloween as a purely American affair, but the truth is it had its roots in European religious festivals commemorating the dead, long before America became America. Halloween can be translated as ‘holy evening’—the night before All Saints Day—which, it would seem is a long lost thought from current day shenanigans.

So perhaps it’s time for us (oldies, at least) to re-think October 31 as a time to reflect on those who came before us, rather than those whose shocked faces are before the marauding children who treat this night as a chance to dress up, and shock and pick up a trick or treat!

We’re pretty sure that our occasional video star, Poppie Leonard, the precocious seven-year-old daughter of one of our star creative cooks, Yolaine Corbin, will be doing her best to put on the frighteners on Monday night. She rehearsed for the night, while creating her Halloween special video and recipe, with the assistance of the Thermomix. The cookies are obviously a cinch for kids to make—just remember to include adult assistance in any recipe utilising the Thermomix.

Recipe: Poppie-Louise Leonard

Pumpkin purée (the “secret ingredient”!)
125 grams pumpkin, peeled and roughly chopped 
1/2 teaspoon cinnamon 
1 tablespoon brown sugar

Spooky Cookies 
80 grams pumpkin seeds
150 grams self raising flour 
120 grams raw sugar
100 grams pumpkin purée 
1 egg 
1 tablespoon sour cream
A few drops of orange food colouring (optional)
150 grams chocolate chips

  1. To make the pumpkin purée, place the pumpkin in the bowl and grate 5 seconds/speed 5. Scrape the sides of the bowl, add cinnamon and brown sugar and cook 5 minutes/100 degrees/speed 1.

  2. In a clean dry bowl, mill the pumpkin seeds 10 seconds/speed 10. Add flour, sugar, pumpkin purée, egg, sour cream and food colouring if using. Combine 10 seconds/speed 5.

  3. Lastly add the choc chips and mix 5 seconds/reverse/speed 4.

  4. Spoon dollops of the cookie dough onto a baking tray lined with silicon paper. Bake in a pre-heated oven at 170C for 15-20 minutes until golden and crispy.