Spider Recipes

Steps:

• In a deep saucepan or deep-fat fryer, heat the oil to 350°F.
• With a sharp knife, sever and discard the abdomens from the two tarantulas. Singe off any of the spider's body hairs with a crème brûlée torch or butane cigarette lighter.
• Dip each spider into the tempura batter to thoroughly coat. Use a slotted spoon or your hands to make sure each spider is spread-eagled (so to speak) and not clumped together before dropping it into the hot oil.
• Deep-fry the spiders, one at a time, until the batter is lightly browned, about 1 minute. Remove each spider from the oil and place it on paper towels to drain.
• Use a sharp knife to cut each spider in two lengthwise. Sprinkle with the paprika and serve. Encourage your guests to try the legs first and, if still hungry, to nibble on the meat-filled mesothorax, avoiding the spider's paired fangs, which are tucked away in the head region.

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Shape half of the dough into a ball and place in the center of a greased baking sheet. Divide remaining dough in half. Roll one half into a ball and place at the top for head., Divide remaining dough into eight portions. Roll each into a 5-in. rope. Attach ropes to body, forming legs. If desired, place a ball of foil under each leg to prop. Press all edges together to seal. Add raisins for eyes. Cover and let rise in a warm place until doubled, about 25 minutes., Beat the remaining egg; brush over dough. With a sharp knife, make a shallow cut on face for smile. Bake at 350° for 35-40 minutes or until golden brown. Remove to a wire rack to cool.

Steps:

• Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

Steps:

• Heat oven to 180C/fan 160C/gas 4 and line a muffin tin with 12 cases, preferably brown ones. Put the butter, sugar and flour in a mixing bowl. Break the eggs into a smaller bowl, taking care not to get any shell into it, then tip on top of the butter mixture.
• Add the baking powder and vanilla to the larger bowl, then beat with an electric hand whisk until smooth and creamy. Stir in the chocolate drops or chocolate. Spoon the cake mixture evenly into the cases and bake for 20-25 mins until golden - a cocktail stick pushed into the middle of one of the cakes should come out clean. Cool on a wire rack.
• To decorate the cakes, unravel the liquorice wheels and cut into lengths with scissors to make dangly legs. Stick 8 into the top of each cake, making small cuts with the tip of a sharp knife so they push in really securely.
• Spoon the chocolate spread on top and spread lightly within the liquorice legs to make a round spider's body. Now cut the Allsorts to make eyes and the red bootlaces to make mouths, then stick them onto the cakes and dot on the icing to make eyeballs. Will keep for up to 2 days in a cool place.

Steps:

• Place scoops of ice cream in the bottom of a tall glass.
• Add the carbonated beverage/soda/fizzy drink.
• Watch that the froth does not overflow.