It's Halloween time folks! And we're fearlessly geared up to celebrate this festival with a grand house party. But you are wondering how to build up a spooky ambience with tidbits and stuff that ghosts and ghouls feast on. Worry not, we'll tell you how to cook up a meal that your guests will relish. Here are some Halloween-special recipes that will make your private party super fancy and fun without giving the flavours a miss!

5)

Voodoo Vendetta (Melting chocolate sponge pudding)


Ingredients:


50 gms chocolate, minimum 70% cacao
50 gms unsalted butter, plus extra to grease
1 egg
1 egg yolk
60 gms caster sugar
2 tbsp cocoa powder
50 gms plain flour
20 gms chocolate sponge crumbs

Method:


1. Heat the oven to 160 degrees celcius.
2. Break the chocolate into squares and melt it with the butter in a bowl over a saucepan of hot water (double boiler). Take off the heat and leave to cool.
3. Whisk the egg, egg yolk and sugar together until well mixed.
4. Butter two baking moulds. Dust well with the cocoa powder, and then shake off any excess.
5. Whisk the cooled chocolate mixture into the eggs and sugar mixture.
6. Sift the flour and sponge crumbs over the mixture, then fold in. Divide between the two baking moulds.
7. Bake for 15 minutes in the preheated oven.
8. Run a knife around the edge of each cake and turn out onto plates.

6)

Spicy Vampire Bat Wings


Ingredients:


1 kg chicken wings
3 onions
100 gma garlic, peeled
100 gms ginger
5 green chilis
1 tbsp chili paste
50 gms coriander leaf
1 tbsp chili oil
5 tbsp oil
1 tbsp corn flour
2 red capsicum
100 spring onion
Salt, as per taste
1 tsp sugar
1 tbsp vinegar
White pepper powder, a pinch
1 egg
1 ltr chicken stock

Method:


1. Clean the wings, marinate with salt, pepper and egg.

2. Heal oil, fry chicken wings till crispy.

3. Take another wok, heal oil, sauté garlic, ginger, onion and chili.

4. Add stock, chilli paste, sugar, vinegar, red capsicum and coriander.

5. Check seasoning, thicken with corn flour, toss the wings with a little chili oil

6. Serve hot. Garnish with spring onions.