Devilish fare

Deviled eggs

Ingredients Eggs 12 Dijon mustard1 tsp Paprika powder tsp Tabasco sauce few drops Salt to taste Crushed black pepper to taste Onion, finely chopped 15 gm Mayonnaise 35 gm Black olives 100 gm

Method Hard boil the eggs and set aside to cool. Peel and cut them into halves. Gently remove the yolk halves and place in a mixing bowl. Mash up the yolk and add the remaining ingredients. Put the yolk mixture into egg whites. l Decorate with black olives and serve. (Recipe courtesy: The Imperial)

Devil’s favourite ingredients Multigrain cheese baguette, 1 Parma ham slice 2 Milano slice 2 Black forest ham slice 2 Fresh basil leaves Gherkin, sliced 1 Emmental cheese slice 1 Green olive 1 Fresh red chilli 3 Mayonnaise 45 gm Iceberg lettuce 45 gm Salt and pepper as per taste

Method Divide baguette into three parts. Cut each into two lengthwise and toast lightly. Apply mayonnaise on the lower halves. Place crisp iceberg on the bottom and sprinkle salt and crushed pepper as per taste. Place the parma ham slice and fold it from the other end. Hold in place with fresh basil, emmental cheese, gherkin and red chilly skewer. Place milano slices on top and fold it from the other end. Hold in place with basil, chilli and olive skewer. For third top, place black forest ham slice and close it from the other end. Hold in place with basil, gherkins and chilli skewer. (Recipe courtesy: The Metropolitan Hotel & Spa)

Jack-o'-lanterncake Ingredients Eggs 2 Oil cup Vanilla essence tsp White sugar 175 gm Maida 1 cup Baking powder 1 tsp Baking soda tsp A pinch of salt A pinch of cinnamon, ginger, clove powder each

Method Mix maida, baking powder, baking soda, salt and powdered spices. Beat eggs and add oil, vanilla essence and sugar. Add it to the maida mixture and mix thoroughly. Pour it in a prepared cake tin and bake for an hour at 180°C. (Recipe courtesy: Supata Mitra, BiteClub.in)