2 elegant appetizers to impress guests

These simple appetizer recipes are delicious, and sure to impress guests.

A low-cholesterol devilled egg? Yes, indeed! Filled with a delicious blend of egg yolks, ­vegetables and spices, these are lighter than traditional devilled eggs (thanks to nonfat sour cream), yet have a richer flavour.

Preparation time 20 minutes 

Cooking time 15 minutes 

Serves 10

• 12 large eggs
• 175 ml (3/4 c) nonfat sour cream
• 2 scallions, finely chopped
• 150 g (1/3 c) finely chopped seeded green pepper
• 150 g (1/3 c) finely chopped seeded red pepper
• 2 ml (2 tsp) Dijon mustard
• Salt
• 45 g (3 tbsp) finely chopped parsley
• Paprika

1. In a large pot, add the eggs and enough cold water to cover them. Bring the water to a full boil. Remove from the heat, cover and let stand for 15 minutes. Drain the eggs and rinse under cold water to cool them. Peel the eggs, then cut in half lengthwise and remove the yolks. Discard eight yolks or reserve them for another use.
2. Arrange 20 egg white halves on a platter. In a medium bowl, chop the remaining four egg white halves very finely. Mash in the four yolks with a fork. Stir in the sour cream, scallions, green and red pepper, mustard and salt, to taste.
3. Pipe or spoon the egg mixture into the egg white halves. Sprinkle with parsley and dust with paprika.

Here's an impressive dish for an autumn feast that takes very little effort to prepare. It is rich with the flavours of mushroom and chestnut, while orange juice gives it a welcome spark of freshness.

Preparation time 20 minutes 

Cooking time 55 minutes

Serves 8

• 15 ml (1 tbsp) olive oil
• 2 to 4 garlic cloves, crushed
• 175 g (3/4 c) mushrooms, sliced
• 350 g (1 1/2 c) thinly sliced red onions
• 90 ml (6 tbsp) grape brandy
• 8 vacuum-packed or canned unsweetened whole chestnuts
• 1 egg, beaten
• 110 g (4 oz) fresh bread crumbs
• 375 g (13 oz) canned unsweetened chestnut purée
• Grated zest plus juice of 1 orange
• 15 g (1 tbsp) chopped fresh parsley
• 15 g (1 tbsp) fresh thyme
• Salt and freshly ground black pepper
• Chopped fresh basil
• Mixed salad leaves

1. Preheat the oven to 180°C (350°F). Lightly grease an 20 x 10-centimetre (eight x four-inch) loaf pan.
2. Heat the oil in a large pot over medium heat and gently sauté the garlic, mushrooms and onions until they are tender and lightly browned, stirring ­frequently, seven to eight minutes.
3. Add the brandy to the pot and allow it to simmer until reduced, one to two minutes, then remove the pot from the heat and let the mixture cool for about three minutes.
4. Break the chestnuts into pieces and stir them into the mushroom mixture with the egg, bread crumbs, chestnut purée, orange zest and juice, parsley, thyme, and salt and pepper, to taste, using a wooden spoon to break up the chestnut purée.
5. When the mixture is thoroughly ­combined, spoon it into the loaf pan, smooth the top and bake it until the top is browned, about 45 minutes. Remove the terrine from the oven and let it cool in the pan, then turn out onto a plate and cut it into neat slices. Sprinkle with a little basil and serve it with the salad leaves.