Dishonored – Apricot Tartlet

A couple of weeks ago (which possibly explains why I missed a few posts - oops), after much of my own misplaced scepticism I will admit, I began playing Dishonored… and I love it! Apricot Tartlets have currently been few and far between during my adventures, and appear to be a treat of the privileged and wealthy; far away from the plague and endless cans of Hagfish rations. Here is a recipe to make an Apricot Tartlet any Lady Boyle would appreciate.
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe makes 4 Apricot Tartlets.
What you will need: 4 small tart tins, a rolling pin, baking beans, a baking tray and a small saucepan.
Ingredients:
4 Dried Apricots (Finely Chopped)
350g / 12 oz Shortcrust Pastry - Recipe
1 Large Egg (Room Temperature)
25g / ⅛ Cup Caster/Superfine Sugar
½ Vanilla Pod
100ml / ½ Cup Double/Heavy Cream
4 Tablespoons Ground Almonds
4 Tablespoons Apricot Jam/Jelly
16 Fresh Apricot Halves
Apricot Brandy (Optional)
Preparing the Apricot Tartlet:
Take the finely chopped dried apricots and put them in a bowl. Pour over with apricot brandy and leave the stand. If you don’t want to use the brandy, leave this step out.
Roll out the pastry to about 1-2cm thick, then line the tart tins. Place them in the freezer to chill for about 10 minutes. Meanwhile preheat the oven to 200C/390F.
Once chilled, take the tart cases from the freezer, fill them with the baking beans and place on a baking tray. Bake the tarts for 10 minutes, until the pastry is very lightly golden.
Remove the tarts from the oven, then remove the baking beans. Leave the casings to cool while you prepare the filling. Turn to oven down to 180/355F.
In a bowl gently mix together the egg, sugar and vanilla. Add the cream and stir. Sprinkle about a tablespoon of ground almonds to cover the base of each tart.
Strain the infused dried apricots, and add a few pieces to each tart. Pour over the custard filling, leaving a small gap at the top. Bake them in the oven for 10-13 minutes until the filling is just set. Once baked, remove from the oven and allow to cool.
Garnishing the Apricot Tartlet:
In a small saucepan, add the apricot jam/jelly, an optional teaspoon of apricot brandy, and the fresh halved apricots.
Warm the jam/jelly though until it is loose and the apricots are softened, then remove from the heat. Once the jam/jelly begins to cool and set once again, carefully spoon a thin layer onto the tarts, then top with a few of the glazed apricots.
Chill the Tarts in the fridge until set, then serve with a glass of Gristol Cider.
One might ask why no ‘Jellied Eels’ – would you like to eat Jellied Eels? Didn’t think so.
These Apricot Tartlets are light and decadent. The custard is fabulous with the sweet apricot topping, and a dollop of freshly whipped cream would be a perfect accompaniment. So now you too can enjoy one without visiting your local brothel, or taking part in childish guessing games at a party. You’re welcome.
Like this? You might also enjoy the Skyrim: Hearthfire - Snowberry Crostata.

Dishonored – Apricot Tartlet

Difficulty: 3.5 Hearts

A couple of weeks ago (which possibly explains why I missed a few posts - oops), after much of my own misplaced scepticism I will admit, I began playing Dishonored… and I love it! Apricot Tartlets have currently been few and far between during my adventures, and appear to be a treat of the privileged and wealthy; far away from the plague and endless cans of Hagfish rations. Here is a recipe to make an Apricot Tartlet any Lady Boyle would appreciate.

Click ‘Read More’ for the full recipe!

Read More

Amnesia: The Dark Descent – Amnesia Drink

I’m a huge fan of all things horror, which explains why Halloween is my favourite time of year - endless horror movie marathons and extended surival horror game sessions. Although I can brave the most gruesome of films, I get sucked into games more than I should. After I had to stop playing Dead Space due to palpitations, you’d think I’d know better than to even attempt to play Amnesia; a game which I credit as both the most terrifying and well made horror game in recent years. I’ve managed to play about an hour of Amnesia, and this Halloween I’m determined to finish it. Although I may need a sip of its very own drink to forget the fear…
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe serves 2.
What you will need: A small pot, a blender and a cocktail shaker.
Ingredients:
6 Cubes Rose Turkish Delight
280ml / 1¼ Cup Milk
Ruby Red Food Colouring (Optional)
35ml / 1.2 fl oz. Vanilla Vodka
Ice
Making the Amnesia Drink:
Finely chop the Turkish Delight into small pieces, then place it in the pot along with the milk. Bring the milk to a gentle simmer on a low heat until the Turkish Delight begins to melt.
After about 5 minutes, pour the mixture into a clean vessel and blend until smooth. Allow the rose flavour milk to come to room temperature before chilling in the fridge. If the drink isn’t quite pink enough, add some ruby red food colouring to reach the desired shade.
Once the milk has chilled, pour it into a cocktail shaker over some ice. Add the vodka then shake it up. Strain the drink into a glass, adorn with rose petals and serve.
“That taste… That fragrance… Damascus Rose…”
Like this? You might also enjoy the Sims - Love Potion #8.5.

Amnesia: The Dark Descent – Amnesia Drink

Difficulty - 2 Hearts

I’m a huge fan of all things horror, which explains why Halloween is my favourite time of year - endless horror movie marathons and extended surival horror game sessions. Although I can brave the most gruesome of films, I get sucked into games more than I should. After I had to stop playing Dead Space due to palpitations, you’d think I’d know better than to even attempt to play Amnesia; a game which I credit as both the most terrifying and well made horror game in recent years. I’ve managed to play about an hour of Amnesia, and this Halloween I’m determined to finish it. Although I may need a sip of its very own drink to forget the fear…

Click ‘Read More’ for the full recipe!

Read More

Mass Effect 2 - Serrice Ice Brandy

This week’s Gourmet Gaming was posted over on The Drunken Moogle in celebration of Mogtoberfest! In case you missed it over there, here it is! Dr Chakwas sends you on a fetch quest to find her a bottle of her favourite drink, Serrice Ice Brandy. Incredibly rare, it’s the perfect drink to remember the fallen crew of the Normandy or celebrate a triumph over the Reapers…
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe serves 1.
What you will need: A cocktail shaker and a lidded container.
Ingredients:
1.5 fl oz Vodka (or Soda Water if you want to lessen the alcohol)
¼ fl oz Apricot Brandy
½ fl oz Blue Curaçao
1 Tablespoon Fresh Lime Juice
Ice
Garnish:
½ Cup Granulated Sugar
1-2 Teaspoons Water
Red Food Colouring
Wedge of Lime
Making the garnish:
Place the sugar in a small container and add the water with a few drops of red food colouring. Shake the container to mix the colour and dye the sugar red.
Rub a wedge of lime around the rim of the glass then dip the glass into the sugar to coat it.
Making the drink:
Pour all the ingredients into the cocktail shaker with some ice. Shake it up until chilled.
Add a few cubes of ice to the prepared glass, pour and drink upon defeating the Reapers.

Like this? You might also enjoy the Diablo - Health Potion.

Mass Effect 2 - Serrice Ice Brandy

Difficulty - 0.5 Hearts

This week’s Gourmet Gaming was posted over on The Drunken Moogle in celebration of Mogtoberfest! In case you missed it over there, here it is! Dr Chakwas sends you on a fetch quest to find her a bottle of her favourite drink, Serrice Ice Brandy. Incredibly rare, it’s the perfect drink to remember the fallen crew of the Normandy or celebrate a triumph over the Reapers…

Click ‘Read More’ for the full recipe!

Read More

The competition has now closed.
Thanks to everyone who reblogged and shared Loading’s cause! The winners have been notified.
Don’t forget you can still donate and help bring a gaming experience to London!http://www.indiegogo.com/loading 

The competition has now closed.

Thanks to everyone who reblogged and shared Loading’s cause! The winners have been notified.

Don’t forget you can still donate and help bring a gaming experience to London!
http://www.indiegogo.com/loading 

Love

Gourmet Gaming is proud the be part of the Loading Indiegogo campaign!
http://www.indiegogo.com/loading
Loading, who are famous for the most inspired gaming cocktails of all time, are looking to open a new gaming bar and café in London and they need your help!
Donate today to their Indiegogo, help them raise $50,000 and get amazing rewards for your generosity. Including Insert Coin tees, signed Rocksteady merchandise, or even a Loading party with drinks and food from Gourmet Gaming!

Reblog this post to be in with a chance of winning 1 of 25 Ubisoft codes! Here is what’s up for grabs:
Expendables XBLA (5)
From Dust XBLA (5)
Outland XBLA (5)
From Dust PSN (5)
Mad Riders PSN (5)
Winners of the Ubisoft codes will be picked and announced on Thursday 11th October.

Gourmet Gaming is proud the be part of the Loading Indiegogo campaign!

http://www.indiegogo.com/loading

Loading, who are famous for the most inspired gaming cocktails of all time, are looking to open a new gaming bar and café in London and they need your help!

Donate today to their Indiegogo, help them raise $50,000 and get amazing rewards for your generosity. Including Insert Coin tees, signed Rocksteady merchandise, or even a Loading party with drinks and food from Gourmet Gaming!

Ubisoft Game Codes

Reblog this post to be in with a chance of winning 1 of 25 Ubisoft codes! Here is what’s up for grabs:

Expendables XBLA (5)

From Dust XBLA (5)

Outland XBLA (5)

From Dust PSN (5)

Mad Riders PSN (5)

Winners of the Ubisoft codes will be picked and announced on Thursday 11th October.

Guild Wars 2 – Chocolate Omnomberry Cake

It’s been a shocking length of time since there’s been a cake on Gourmet Gaming, so I thought I’d challenge myself with something that only a master baker in the land of Tyria can achieve. On your travels across many a Vista you may discover some Omnomberries. There’s a lot you can do with these delicious, mythical fruits, but no matter the land a cake is always popular. Whether you’re skilled enough to combine your wet and dry ingredients just right, or wealthy enough to procure such a delicacy from the towns patisserie a Chocolate Omnomberry Cake is a worthy treat.
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe serves 8.
What you will need: Three 8-inch round sandwich tins, greaseproof paper/baking parchment, a sieve, a knife/cake leveller, wooden spoon/hand whisk, 3 large mixing bowls, a pastry brush, an icing spatula, a small bowl, 2 icing bags and a no.8 star nozzle.
For the Cake:
120g / ⅔ Cup Butter
300g / 1⅓ Cups Caster/Fine Sugar
2 Large Eggs (Room Temperature)
1 Teaspoon Vanilla Extract
200ml / 1 Cup Milk
100g / ¾ Cup Cocoa Powder
180g / 1½ Cups Plain Flour
½ Teaspoon Salt
1 Teaspoon Baking Powder
¼ Teaspoon Baking/Bicarbonate Soda
8 Blueberries
Kirsch/Maraschino Cherry Juice
Chambord/Raspberry Juice
8 Fresh Small Mint Leaves
For the Omnomberry Frosting:
110g / ½ Cup Unsalted Butter
230g / 2 Cups Icing/Confectioners Sugar
¼ Teaspoon Vanilla Extract
4 Tablespoons Kirsch/Maraschino Cherry Juice
Food Colourings
Ruby Red
Grape Violet
For the Chocolate Frosting:
180g / ⅔ Cup Unsalted Butter
440g / 3½ Cups Icing/Confectioners Sugar
80g / ⅔ Cup High Quality Cocoa Powder
4 Tablespoons Milk
Preparing the Cake:
Preheat the oven to 175C/350F. Grease and line three 8-inch round sandwich tins and set aside. Ensure all your ingredients are at room temperature before beginning.
In a large bowl, cream together the butter and sugar. Once pale and combined, add the eggs one at a time and mix well. Stir in the vanilla extract.
Sift the flour, cocoa powder, baking powder, baking soda and salt to the butter mixture. Pour over the milk and gently fold until the cake batter is formed.
Distribute the batter evenly between two of the tins, then only half fill the third tin with the batter. The third tin will create the flatter, middle layer of the final cake.
Bake the cake layers in the middle of the oven for 12-15 minutes. They’re ready when firm and springy, and a skewer inserted comes out clean.
Once baked, remove the layers from the oven and allow them to cool before removing from their tins and setting aside to cool completely.
In a small bowl, add the blueberries and cover with Chambord/raspberry juice. Add some of the grape violet food colouring to dye the berries a rich Omnomberry purple. Leave it aside to infuse.
Making the Omnomberry Frosting:
Beat the butter until pale and creamy. Gradually add the icing/confectioners sugar and continue to beat. Finally add the vanilla extract and Kirsch/maraschino cherry juice and mix well.
Add a few drops of food colouring gradually until the right shade is achieved. If the frosting is too thick, slowly add more liquid. If it’s too thin, add more icing/confectioners sugar until it’s smooth and spreadable.
Making the Chocolate Frosting:
Beat the butter until pale and creamy. Gradually and alternately add the icing/confectioners sugar and cocoa powder. Add the milk alternately to thin out the frosting until it’s smooth and easy to spread.
Making the Chocolate Omnomberry Cake:
Even out the cake layers, removing any lumps and bumps on top so that they may be stacked. Take the thinner chocolate layer, and using a pastry brush gently brush some Kirsch or maraschino cherry juice over it evenly.
Keep about a cup full of Omnomberry frosting aside for garnish later. Starting with one of the thicker layers, spread a generous amount of Omnomberry frosting over it, then stack with the thinner Kirsch/cherry soaked layer. Cover the thin middle layer with the Omnomberry frosting, then top with the final thicker cake layer.
Keep about a cup full of Chocolate frosting aside for garnish later. Take the chocolate frosting and begin coating the cake in a rough, thin layer of frosting around the sides and top. Put the cake into the fridge for an hour to chill.
Once chilled, remove the cake and begin to neatly frost it. Smoothing out any edges and keeping it even all around. Return the cake to the fridge for 30 minutes.
Fill two icing bags, one with the leftover chocolate and the other with the leftover Omnomberry frosting. Take the cake from the fridge again, carefully pipe chocolate stars around the edge of the cake, leaving an even space between each one.
Next, pipe Omnomberry stars between the chocolate stars to make a complete border. Evenly place the soaked blueberries around the top of the cake, and garnish each one with a tiny sprig of mint.

Taking inspiration from Black Forest cake, I decided to combine the flavours of three berries, raspberry, cherry and blueberry, to create a unique Omnomberry essence. Entirely luscious, there’s a great range of texture and flavours that perfectly compliment each other in each bite. If using the liqueurs, the slight bitterness cuts the sweet chocolate beautifully. This is simply one of the most splendid cakes I’ve ever made! And many thanks to Margaret E. for helping me out while the Guild Wars Wiki was down!
Like this? You might also enjoy the World of Warcraft – Graccu’s Mince Meat Fruitcake.

Guild Wars 2 – Chocolate Omnomberry Cake

Difficulty - 4.5 Hearts

It’s been a shocking length of time since there’s been a cake on Gourmet Gaming, so I thought I’d challenge myself with something that only a master baker in the land of Tyria can achieve. On your travels across many a Vista you may discover some Omnomberries. There’s a lot you can do with these delicious, mythical fruits, but no matter the land a cake is always popular. Whether you’re skilled enough to combine your wet and dry ingredients just right, or wealthy enough to procure such a delicacy from the towns patisserie a Chocolate Omnomberry Cake is a worthy treat.

Click ‘Read More’ for the full recipe!

Read More

Request: Phoenix Wright: Ace Attorney - Snackoos

Quiet, please… It’s snack time! Snackoos are the favourite treat of one prodigious forensic detective Ema Sky. What better way to ignore people you don’t want to talk to than appear to eat, well… er… something that looks a little like poop. (There have been far too many poop related posts lately! I apologise!) Snackoos are actually based on the traditional Japanese treat of Karinto (Karintou) which is a sweet deep-fried yeast based snack often drenched in a sugar syrup. Since “Snackoo” is a European and American localisation, I thought I should localise the recipe myself, as it seems Karinto recipes are few and far between! I hope none of you object… I’ve based mine on the traditional, but added an American twist and even coated them in chocolate, just like Ema loves. 
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe makes 20 Snackoos.
What you will need: A deep pan, paper towels, a mixing bowl, greaseproof paper/baking parchment and a sieve.
Ingredients:
110g / 1 Cup Plain Flour
1 Tablespoon High Quality Cocoa Powder
1 Teaspoon Baking Powder
3 Tablespoons Brown Soft Sugar
1 Egg
40ml / ⅛ Cup Milk
1 Tablespoon Oil
Oil (For Frying)
100g Milk Chocolate
Making the Snackoos:
In a mixing bowl, sieve in the flour, cocoa powder, baking powder and sugar. Next add the milk, egg and oil and mix well. Allow the dough to stand for about 20 minutes in a cool place.
Meanwhile in a deep pot, heat some oil on a medium-high heat. Have paper towels prepared and something to scoop the Snackoos out with. You can tell when the oil is ready by dropping in a test piece of dough.
After 20 minutes, with well floured hands, roll out the Snackoos. The dough will be quite sticky, but this is normal! Keep the Snackoos quite long and thin, as they double in size when you cook them.
When you have all your Snackoos prepared, and the oil is warm enough, drop the Snackoos in one piece at a time. Fry them for no more than about 60 seconds. They should sizzle and expand instantly in the oil and be golden after about a minute. Rotate them to ensure even cooking.
Remove the Snackoos from the oil and drain them on paper towels until cool. Once they’re room temperature and dry they’re ready for their chocolate coating.
In a large bowl over a small pot of boiling water, melt the chocolate. Dip the Snackoos in one and a time, covering them evenly in the chocolate. Gently shake off any excess, then place on greaseproof paper or a wire rack to solidify before eating.

Snackoos are very unusual. The taste is somewhat sweet, savoury and salted; with a contrast between the soft, fried cookie-cake and chocolate. Despite the flavour combination, I found them to be quite addictive and enjoyed many a Snackoo with a cup of coffee or hot chocolate! I used a dark chocolate (since I’m allergic to milk chocolate) and the bitterness was wonderful. A white chocolate would also make a super sweet casing, so use whichever type of chocolate you prefer! A delicious little morsel I certainly wouldn’t waste throwing at anybody.
Like this? You might also enjoy the Dark Souls - Dung Pie.

Request: Phoenix Wright: Ace Attorney - Snackoos

Difficulty: 3 Hearts

Quiet, please… It’s snack time! Snackoos are the favourite treat of one prodigious forensic detective Ema Sky. What better way to ignore people you don’t want to talk to than appear to eat, well… er… something that looks a little like poop. (There have been far too many poop related posts lately! I apologise!) Snackoos are actually based on the traditional Japanese treat of Karinto (Karintou) which is a sweet deep-fried yeast based snack often drenched in a sugar syrup. Since “Snackoo” is a European and American localisation, I thought I should localise the recipe myself, as it seems Karinto recipes are few and far between! I hope none of you object… I’ve based mine on the traditional, but added an American twist and even coated them in chocolate, just like Ema loves. 

Click ‘Read More’ for the full recipe!

Read More

Fahrenheit/Indigo Prophecy – Steak and Fries

Today marks a very special day in both my gaming and personal life, a day when the two finally came together. Fahrenheit (or Indigo Prophecy as it’s called in the USA) was the first game I ever played with A, and today is our seven year anniversary. Since then, we’ve played many games together including Quantic Dream’s other incredible offering, Heavy Rain. For me, Quantic Dream offer more than just games - they offer journeys.
Steak and Fries is the abandoned meal at Doc’s Diner during the introduction to Fahrenheit, an unsettlingly wholesome all-American touch in a world that dwindles into madness. So I thought what better meal to present on the anniversary of entering a similar world of madness; a gaming relationship with me.
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe serves 2.
What you will need: A large bowl, a large, deep frying pan, a slotted spoon, a colander, kitchen/paper towels, and a griddle pan.
Ingredients:
2-3 Potatoes (Russet, Maris Piper or King Edward)
Sunflower Oil
2 Organic Beef Steak Medallions (or any steak you like)
1 Garlic Clove
Fresh Rosemary
Making the Fries:
Peel the potatoes and trim the rounded tops and bottoms off. Chop the potatoes in half length-ways, and then cut into French-fry shaped slices.
Place the fries into a large bowl of water and allow them to steep for 30 minutes. Drain the fries and rinse them well, then pat dry with paper towels.
Meanwhile, heat a good amount of oil in a large pan. To test the oil to see when it’s ready drop a small piece of potato into the oil. When the potato goes brown, remove it from the pan, and the oil is ready to use!
In small batches, submerge the fries into the hot oil for 1-2 minutes, then remove and dry on paper towels.
Once the fries are dry and cool, put them into the oil again until crisp and golden brown. Spoon them out onto fresh paper towels and sprinkle with a little salt.
Preparing the Steak:
Make sure you allow your steak to rest at room temperature for about 30 minutes before cooking. On a high heat, warm a griddle pan.
Rub a little salt and pepper into the steak then place in the pan. Cook it to your taste, evenly on both sides.
When you turn it over, rub a clove of garlic and some fresh rosemary into the cooked side. Serve with the fries, and a soft drink (and a coffee, if you’re feeling mysterious).

Luckily (or unfortunately) I don’t eat meat, so A was more than happy to devour the two steaks, and nothing beats crispy home-made fries. As for the anniversary, I’m hoping to do some seducing by playing what sounds like cheesy Nickleback on a guitar. It worked for Lucas Kane, after all [Explicit Content – NSFW]. Or maybe we’ll just play Borderlands 2.
Like this? You might also enjoy the Golden Axe - Meat.

Fahrenheit/Indigo Prophecy – Steak and Fries

Difficulty - 2.5 Hearts

Today marks a very special day in both my gaming and personal life, a day when the two finally came together. Fahrenheit (or Indigo Prophecy as it’s called in the USA) was the first game I ever played with A, and today is our seven year anniversary. Since then, we’ve played many games together including Quantic Dream’s other incredible offering, Heavy Rain. For me, Quantic Dream offer more than just games - they offer journeys.

Steak and Fries is the abandoned meal at Doc’s Diner during the introduction to Fahrenheit, an unsettlingly wholesome all-American touch in a world that dwindles into madness. So I thought what better meal to present on the anniversary of entering a similar world of madness; a gaming relationship with me.

Click ‘Read More’ for the full recipe!

Read More

The Elder Scrolls V: Hearthfire – Snowberry Crostata

Hearthfire, or “Sim-rim” as I like to call it, was released as DLC for The Elder Scrolls V this week. I’m not sure if while wandering the beautifully stark landscape of Skyrim one of the thoughts in your mind was “This sure is the perfect place to start a family!” (it’s not, it’s full of dragons), but build ye shall.
A Snowberry Crostata is the perfect dish for a citizen of Skyrim; Snowberries are renown for their frost and fire resisting properties, and what’s better after a day out Fus-Ro-Dah’ing or getting lost in a Dwemer ruin than a home baked treat.
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe makes 2 Snowberry Crostatas.
What you will need: Two saucepans, a sieve, a whisk, a container, a baking tray, a rolling pin, a knife, a round 7inch template and a pastry brush.
For the Crema Pasticcera:
70g / ⅓ Cup Sugar
½ Vanilla Pod (Scored)
3 Egg Yolks (Room Temperature)
30g / ¼ Cup Flour
225ml / 1 Cup Whole Milk (Two Halves)
For the Snowberry Crostata:
350g / 12 oz. Shortcrust Pastry – Recipe
200g / 1 Cup Berries/Fruits
Redcurrants
Cherries (Pitted)
Blackcurrants
2 Tablespoons Orange Juice
50g / ¼ Cup Sugar
1 Beaten Egg
Preparing the Crema Pasticcera:
Warm half a cup/110ml of milk with the vanilla pod on a low heat and in a good saucepan. Allow it to slowly just come to the boil. Keep an eye on this, do not let it boil over or burn! Once your milk is bubbling, remove it from the heat and allow it to cool.
Meanwhile, whisk the egg yolks with the sugar until a creamy paste is formed. Sieve in the flour and add the other half cup of milk. Whisk together again until well combined.
Remove the vanilla pod from the cooled milk, then add the egg mixture. Return the saucepan onto a very low heat, and whisk continually as it warms through.
After several minutes, the custard will begin to thicken. Once the crema pasticcera has reached a good consistency, immediately pour it into a container and place in the fridge to cool completely.
Preparing the Snowberry Filling:
In a saucepan warm the redcurrants, blackcurrants and cherries (or whatever berries or fruits you like) with the orange juice and sugar on a medium heat until they soften.
Once the berries have simmered for a few minutes and start to resemble a jam, remove them from the heat and set aside to cool. Feel free to keep some fresh berries or fruits aside to use as a garnish.
Making the Crostata:
Prepare and line a flat baking tray with greaseproof paper/baking parchment and preheat the oven to 200C/390F.
Roll out your dough on a floured surface to about 3cm thick. Cut a round of dough 7 inches in diameter and place on the prepared baking tray.
Spoon 3 tablespoons of the chilled crema into the middle of the pastry, spread it around but leave a border of pastry about an inch around it. Wash a little beaten egg on the pastry around the crema.
Next, carefully fold over the pastry edges around the crema, keeping the folds neat and flat. Cover the pastry with a wash of beaten egg.
Pile 2 tablespoons of the fruit compote on top of the crostata, and allow it to just about cover the folded edges. Sprinkle a little granulated sugar on top, then place in the oven to bake for about 15 minutes.

Crostatas are a type of traditional Italian pie. What’s an Italian inspired pie doing in a Nordic set game, you ask? Maybe some rogue Kajiit or Dunmer merchant smuggled it in from a neighbouring province… Who knows! But it sure is tasty. It’s simple and rustic, with a great balance between the sweet vanilla crema and tart fruits. I was initially going to only use redcurrants or cranberries for the crostata, but decided they were slightly too sour. You could use any berry or fruit you like, but I decided to try and emulate the flavour I felt snowberries would have by creating a mixture.
Like this? You might also enjoy the Elder Scrolls V: Skyrim – Sweet Roll.

The Elder Scrolls V: Hearthfire – Snowberry Crostata

Difficulty - 3 Hearts

Hearthfire, or “Sim-rim” as I like to call it, was released as DLC for The Elder Scrolls V this week. I’m not sure if while wandering the beautifully stark landscape of Skyrim one of the thoughts in your mind was “This sure is the perfect place to start a family!” (it’s not, it’s full of dragons), but build ye shall.

A Snowberry Crostata is the perfect dish for a citizen of Skyrim; Snowberries are renown for their frost and fire resisting properties, and what’s better after a day out Fus-Ro-Dah’ing or getting lost in a Dwemer ruin than a home baked treat.

Click ‘Read More’ for the full recipe!

Read More

Dark Souls – Dung Pie

Dark Souls: Prepare to Die edition was released last week for PC, so I thought I should share a dish from one of my favourite games of all time by making some Dung Pies. Now, some of you may complain that Dung Pies aren’t technically a food in Dark Souls, and I’d tell you that you are wrong! Dung Pies are actually Kingseeker Frampt’s favourite food. And Kingseeker Frampt is my favourite. You can purchase Dung Pies from the Female Undead Merchant in the sewer (or risk a battle with a sluggish, yet terrifying, Dung Giant) and they are one of the best ways to bank your precious souls. These decadent chocolate Dung Pies are certainly worth the toxic poisoning!
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe makes 14 Dung Pies.
What you will need: A baking tray, greaseproof paper/baking parchment, a large bowl and a sieve.
Ingredients:
225g / 1 Cup Butter (Room Temperature)
280g / 1¼ Cup Sugar
2 Large Eggs (Room Temperature)
65g / ½ Cup Cocoa Powder (High Quality)
250g / 2 Cups Flour
¼ Teaspoon Salt
¾ Teaspoon Baking Powder
100g / 1 Cup Chocolate Chips
50g / ½ Cup Pecans or Walnuts (Chopped)
Making the Dung Pies:
Prepare the baking tray by lining it with baking/greaseproof paper and ensure you have room in your freezer.
Cream the butter and the sugar together for several minutes until pale and fluffy in a large bowl. Add the eggs one at a time, and mix until will combined.
Sieve in the cocoa powder and stir. Gradually sieve in the flour, salt and baking powder. Finally, add the chocolate chips and nuts and mix well.
The dough will seem very sticky, but this is normal. With lightly floured hands, take about 2 tablespoons of dough and create a rough ball. Take another tablespoons of dough and shape it on top of the other piece. This will form your rough “dung” shape.
Place the prepared dungs onto the baking tray and place in the freezer for 10 minutes, or until quite firm, but not frozen! Preheat the oven to 200C/400F.
Once the dungs are chilled, remove them from the freezer and bake in the oven for 10 minutes. They should appear cooked outside, but very soft inside.
Leave the dung pies to cool slightly, then remove from the baking tray and allow to cool completely before serving.

The Dung Pie is a complicated treat to describe. I would probably call them as a kind of cookie-brownie hybrid; crunchy on the outside, soft, dense and chewy on the middle. The crucial step in making a dung pie is the freezing of the dough, which prevents the cookie from spreading while cooking, and keeps it relatively uncooked on the inside. Maybe the secret of the Dung Pie is what they’re protecting in Blighttown…
Like this? You might also enjoy the Legend of Grimrock - Blueberry Pie.

Dark Souls – Dung Pie

Difficulty - 2 Hearts

Dark Souls: Prepare to Die edition was released last week for PC, so I thought I should share a dish from one of my favourite games of all time by making some Dung Pies. Now, some of you may complain that Dung Pies aren’t technically a food in Dark Souls, and I’d tell you that you are wrong! Dung Pies are actually Kingseeker Frampt’s favourite food. And Kingseeker Frampt is my favourite. You can purchase Dung Pies from the Female Undead Merchant in the sewer (or risk a battle with a sluggish, yet terrifying, Dung Giant) and they are one of the best ways to bank your precious souls. These decadent chocolate Dung Pies are certainly worth the toxic poisoning!

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