Only Half an Angel Trivia Quiz

Answer: Devilled eggs

As well as 'angel eggs', other alternative names for devilled eggs are 'Russian eggs' and 'dressed eggs'. They are made by hard-boiling eggs, scooping out the yolk and mixing it with other ingredients, before stuffing it back into the white. Popular ingredients for the yolk mix include mustard (which gives the filling its 'devilish' hot taste), mayonnaise, minced onions, vinegar and sour cream. The term 'devilled' originates from the 18th century, and came to mean spicy foods flavoured with piquant ingredients such as mustard or pepper.

('Die Eier von Satan' is a song by the alternative rock band Tool.)

Answer: Capellini d'angelo

'Capellini d'angelo' literally means 'angel hair' and gets its name from being particularly thin and light. It is similar to capellini, but while capellini is sold in rods like spaghetti, capellini d'angelo is sold in nests, similar to egg noodles. It is a popular choice of pasta for seafood dishes, like the shrimp dish pictured here, and soups, and is also recommended as a food for younger children, as preparation for eating more 'grown-up foods'.

Its exact origin is disputed, but it is generally believed to have originated from the region of Liguria in north-west Italy.

Answer: Oysters

Angels on horseback are a hors d'oeuvre consisting of shelled oysters wrapped in bacon and baked or fried, sometimes on a skewer to hold them together. One 1902 recipe suggests frying them in butter. They can also be served on bread as a canapé. Their origins are unclear; one of the earliest known recipes was published in Mrs Beeton's 'Book of Household Management' in 1888, under the name of 'anges à cheval'. Cocktail sausages can be used as an alternative if oysters are too expensive or hard to come by.

A variant called 'devils on horseback' uses prunes or dates instead of oysters.

Answer: Whipped egg whites

Whipped egg whites give angel good cake its light and fluffy texture, and it does not contain butter. Traditionally, it does not contain egg yolks either, though some no-waste recipes use them. Cream of tartar is used to stabilise the egg whites. Angel food cake originated in St Louis, Missouri, in the 19th century, and is traditionally baked in a pan with a hole in the centre to enable the egg whites to cook evenly (bakers who don't own a tube pan can get round this by placing a metal object in the middle of the pan, such as an aluminium can, to create the hole).

In the example pictured, the hole has been filled with berry fruits.

Answer: blue angel

The Blue Angel cocktail gets its name, and colour, from blue Curaçao, a liqueur flavoured with laraha or Curaçao orange. Its other ingredients include brandy, half-and-half (or single cream), vanilla liqueur (such as Parfait Amour) and lemon juice. It is not an official IBA cocktail, i,.e. it is not on the list of cocktails that can be made by members of the International Bartenders' Association in the World Cocktail Competition.

'The Blue Angel' is a 1930 German film starring Marlene Dietrich as Lola Lola, a cabaret singer who performs at a club called the Blue Angel. It was shot in both German and English and features Dietrich's most famous song, 'Falling in Love Again (Can't Help It)'.

Answer: Decorating cakes

British players of a certain age may remember seeing little green leaves on top of fairy cakes or Christmas cakes in bakeries; these little green leaves would have been made of candied angelica, which is also sold at Italian food markets. Angelica archangelica, or French angelica, is said to be good for candying, as it is softer and less bitter than the English variant, Angelica sylvestris. To make candied angelica, the stems are boiled, peeled, boiled again, covered with sugar and left to stand for a couple of days, creating a syrup.

The stems are then boiled in water and syrup, which sticks to the stems as it thickens.

Answer: Rhubarb and custard

If you're like me and grew up in the UK in the '80s/early '90s, or earlier, you might remember Angel Delight. In a 2015 Food Network survey, it was voted Britain's most popular childhood dish. It consisted of a powder that was mixed with milk to create a thick mousse-like pudding, and was initially released in 1967 in strawberries and cream flavour. Butterscotch and chocolate were the most popular flavours in my home, and it is also available in strawberry, banana and mint choc chip; the butterscotch and strawberry variants also come in pot form. Past flavours have included everything from raspberry and coffee to peach and bubble gum to popcorn and candyfloss, but no rhubarb and custard variant has ever been available.

Answer: The period before Lent

Known as cicchiere in Italy, faworki or chruściki in Poland and kukurini in Bulgaria, angel wings are crispy pastries made out of dough that is stretched into ribbons and twisted, deep fried and sprinkled with powdered sugar. They are commonly eaten in the period leading up to Lent, at Carnival in some countries or on Fat Thursday (the last Thursday before Lent, when it's common to eat loads of sweet goodies before starting the Lenten fast).

In some areas, such as Scandinavia, angel wings are also eaten around Christmas; the Scandinavian variant is the klenät or fattigman, which is thicker and more similar to a doughnut.

Answer: Japan

Morinaga's Angel Pie, also known as Choco Pie, is similar to the British Wagon Wheel or the American Ding Dong (which has a chocolate sponge). The snack gets its name from the fluffy marshmallow filling that sandwiches it together; the filling can sometimes have different flavours, such as matcha green tea or strawberry. In North Korea, prior to its closing in 2013, Choco Pies from the Korean company Orion were given to workers at the Kaeseong Industrial Complex in place of cash bonuses.

'Angel pie' is also a name for a type of pie with a meringue shell. Popular fillings include lemon curd, mixed fruits, coconut cream and chocolate mousse.

Answer: Gin

The Angel Face cocktail contains an equal mixture of gin, Calvados and apricot brandy, making it quite a pungent cocktail. It is on the official list of IBA cocktails. It originally appeared in the Savoy Hotel's official cocktail book in 1930, compiled by Harry Craddock. It can be garnished with a slice of apple (as a nod to the Calvados, which is traditionally made with apples, pears or both) or a twist of orange peel, flamed to bring out its aroma. Some variants include peach liqueur or lemon juice.

The berries in the picture are juniper berries, which are used to make gin.