Gourmet Gaming

Request: Muramasa: The Demon Blade – Fish Udon (???) People...

Wed, 09 May 2012 22:39:00 +0100

Request: Muramasa: The Demon Blade – Fish Udon (???)

People always send in requests for Muramasa: The Demon Blade, a game which I had never heard of, and that even after lengthy investigation remains completely enigmatic to me. There’s very little information available about this game, for example the Wikia only has 13 pages. Thirteen! If half the people who asked for Muramasa related food had taken the time to perhaps contribute to that Wikia then I might know what the hell I’m cooking. Truth be told here, the recipe below is based solely on the most common image used to represent the (apparently) wide variety of dishes available at noodle houses through the game – so in a sense it’s the purest Gourmet Gaming dish; it only has its in-game representation influencing it and nothing else. If you happen to know what this is, or could provide more information than the few people I passed the picture around, please let me know!

This recipe serves 2.

What you will need: A Large wok and a frying pan.

Ingredients:

2 Tablespoon Olive Oil

1 Tablespoon Toasted Sesame Oil

2 Tablespoons Chinese Five Spice

1 Medium White Onion (Sliced)

½ Medium Red Chilli (Sliced)

75g / 1 Cup Button Mushrooms (Quatered)

150g / 1 ½ Cup Pak Choi (Roughly Chopped)

500ml / 2 Cups Vegetable Stock

Dark Soy Sauce

150g / 1 Cup Udon Noodles

2 Seabass Fillets

2 Spring Onions/Scallions (Sliced)

Making the Fish Udon (???):

On a medium heat, warm a tablespoon of olive oil and sesame oil in a wok. Next add the Chinese five spice, white onion and red chilli and fry for about a minute.
Add the mushrooms and pak choi and cook until soft. Pour in the vegetable stock, add a dash of soy sauce and allow the liquid to simmer gently on a low heat.
Heat a tablespoon of olive oil in a frying pan on a low heat and warm through the udon noodles; once warm serve them in the bowls.
Turn the heat on the frying pan up high, add a little more oil if required then add the seabass fillets skin side down. Allow the fish to fry for about 2 minutes, then flip it over and cook for another 2.
Pour the broth and vegetables over the noodles, then layer with the seabass. Garnish the dish with sliced chillies and spring onions.

I’m not sure what I just made, but it was seriously delicious. The great thing about Asian style cuisine is how fast and simple it can be, and it leaves a wondering feelings of being well fed, almost cleansed. During my searching I discovered that food was actually a great influence in Muramasa and that recreating the “pleasure of eating” was an important aspect of its design. With an ethos like that, and after tasting this dish, I think it’s a game I would most definitely like to experience.

Like this? You might also enjoy the Persona 4 - Aiya Rainy Day Special Mega Beef Bowl.

Animal Crossing – Brewster’s Pigeon Blend Here at Gourmet...

Wed, 02 May 2012 22:55:00 +0100

Animal Crossing – Brewster’s Pigeon Blend

Here at Gourmet Gaming we’re big fans of Loading’s 9-Bit Mega Coffee, and have been looking for the perfect recipe so showcase it for some time. While coffee does feature quite often in games, it’s never been more charming as in Animal Crossing. Visit The Roost, and once a day Brewster will serve you his perfect blend, sometimes with a splash of pigeon milk – if you’re lucky. For a mere 200 bells you can enjoy this sweet and smooth treat. Just don’t wait for it to cool! Are you insane?!

This recipe serves 1.

What you will need: A Moka Express/Espresso Maker/Cafetiere etc., a small mug and a small pan.

Ingredients:

75ml / 2.5 fl oz. Fresh Espresso/Strong Coffee

25ml / 0.85 fl oz. Vanilla Coffee Syrup

50ml / 1.7 fl oz. Almond Milk

100ml / 3.5 fl oz. Whole Milk

Optional Garnish:

Double/Heavy Cream

Feathers

Making Brewster’s Pigeon Blend:

In a small pan, warm the whole milk and almond milk together - don’t let it boil! Have your cup ready with the vanilla syrup filling the bottom.
Prepare your coffee. Once the almond milk and milk is near boiling point, pour it into the mug on top of the vanilla syrup.
Next add the shot of espresso on top, then swirl through with a little cream. Garnish with a few Brewster feathers.

Turning on my DS was a stressful affair, I tried to avoid looking at all those weeds… It’s just as well I had this cup of java to pick me up. Though Brewster would rather you took your coffee black, his legendary Pigeon Blend is a beautiful homage in gaming, but could you expect anything less?! For the record, I did research the idea of actually using ‘pigeon milk’ and soon discovered ‘crop milk’. Something you definitely don’t want in your morning coffee.

You can buy Loading’s 9-Bit Mega Coffee from Firebox.com.

Like this? You might also enjoy the Animal Crossing: Wild World – Birthday Cake.

Request: The Sims - Goopy Carbonara Despite my love of...

Wed, 25 Apr 2012 23:02:34 +0100

Request: The Sims - Goopy Carbonara

Despite my love of pasta/spaghetti, I’ve never made carbonara in my life. I’m mostly familiar with it coming in a powdered form in packets that you add milk to, with the result being more oddly acidic than creamy or delicious. I also understand that this is possibly the most bastardised recipe in Italian history, and in the effort of gaming authenticity I’ll be destroying carbonara once again by using cream and an onion, as is a mandatory inventory staple for any Sim.

Please make sure you have a smoke alarm installed before going any further, and don’t get distracted by a sudden urge to use the bathroom - the results could be disastrous! If a Sim can master this classic by Level 2, then so can anyone (or so you’d hope).

This recipe serves 2-3.

What you will need: A large pot, a large frying pan/skillet, a colander and a grater.

Ingredients:

250g / 9 oz Spaghetti/Bucatini

2 Tablespoons Olive Oil

1 Small White Onion (Diced)

140g / 1 Cup Smoked Pancetta (Cubed)

25ml / .85 fl oz. White Wine (Optional)

2 Large Eggs (Room Temperature)

5 Tablespoons Percorino Cheese (Finely Grated)

40ml / 1.35 fl oz. Double/Heavy Cream

Fresh Black Pepper

Fresh Parsley (Chopped)

Making the Goopy Carbonara:

Bring a large pot of salted water to the boil and cook your spaghetti ‘al dente’.
Meanwhile, heat a the olive oil in a large frying pan on a medium-high heat. Add the pancetta and fry it quickly until it’s lightly crisped. If you’re adding the wine, do so now and cook until evaporated.
By now your spaghetti should be done, strain it off but keep the water it cooked in to thin out the sauce later. Add the spaghetti to the pancetta and onion on a low heat and mix well.
In a separate bowl, whisk the egg, cream, grated cheese and pepper together. Take the frying pan off the heat and add the cream mixture, some chopped parsley and toss until the spaghetti is evenly coated.
Use the spaghetti water to thin out the sauce as desired, then ‘Call Household’ to the meal.

This Goopy Carbonara would be an incredible final meal for any Sim destined to enter a pool sometime later today, only to have the ladder mysteriously disappear… like I know so many of you are planning to do. For shame.

Like this? You might also enjoy The Sims - Key Lime Pie.

Legend of Grimrock – Blueberry Pie Last weekend my significant...

Wed, 18 Apr 2012 22:33:02 +0100

Legend of Grimrock – Blueberry Pie

Last weekend my significant other came to bed around 4AM, so I naturally asked where he’d been. Many suspicious girlfriends would think of the obvious; another woman or a secret shame, like eating flowers in the bathroom, but I knew better.

It turned out he’d discovered this amazing game called Legend of Grimrock; a seriously awesome old school dungeon crawler as a stunning modern incarnation. I fell in love with the game instantly; it was so mysterious and beautifully designed, and when I saw there was food I got pretty excited. I eventually discovered there’s a rather infamous blueberry pie hidden in the darkness. A kind of symbol of hope… delicious, delicious hope.

This recipe serves 6-8.

What you will need: A 9-inch loose base sandwich tin, a large baking tray, a sieve, a wooden spoon or hand mixer, a rolling pin and two large mixing bowls.

For the Pastry:

350g / 2⅓Cups Plain Flour

1 Teaspoon Salt

2 Tablespoons Light Brown Sugar

225g / 1 Cup Unsalted Butter (Chilled)

60ml / ¼ Cup Cold Water

For the Filling:

100g / ½ Cup Butter (Room Temperature)

100g /⅔Cup Icing/Confectioners Sugar

100g / 1 Cup Ground Almonds

4 Teaspoons Cornflour/Cornstarch

1 Large Egg (Room Temperature)

1 Large Egg Yolk (Room Temperature)

1½ Teaspoons Pure Almond Extract

½ Teaspoon Lemon Zest

3 Tablespoons Blueberry Preserve

200g / 2 Cups Fresh Blueberries

Making the Shortcrust Pastry:

In a large mixing bowl, sieve the flour, salt and sugar. Next add the butter. Rub the butter into the dry ingredients with your finger tips until it resembles breadcrumbs.
Add the water a tablespoon at a time, mixing in between until the dough comes together. Once the dough forms into a ball, wrap it in cling film/saran wrap and place in the fridge to chill for about an hour.
Sieve some icing/confectioners sugar onto a clean, dry surface and roll the dough out until it’s about a quarter of an inch thick. Lift the pastry into the sandwich tin and pat it in to fill the tin evenly.
Trim off any excess pastry then put the tin in the fridge to chill for 30 minutes. Once chilled, preheat the oven to 220C/420F with a large baking tray inside.
Put the pie in the oven on top of the heated baking tray to blind-bake the crust. You may want to use some baking beans to help keep the pastry for shrinking while it cooks.
Cook the pastry for about 10-15 minutes until the edges appear slightly darker and are firm. Once baked, take out the pie and leave it to cool completely before adding any filling.

Making the Blueberry Pie:

In a large bowl, sieve in the sugar, almonds and cornstarch. Next add the butter, egg, yolk, lemon zest and almond extract. Mix well until thoroughly combined into a kind of thick batter. Leave the mixture in the fridge to chill for about an hour.
With your pastry cooled, spoon in the blueberry preserve and use the back of the spoon to smooth it out over the base to create a thin layer of jam.
Preheat the oven to 190C/375F. Once the almond mixture is chilled, pour it into the pastry and smooth it out until it’s even. Take your blueberries and pop them into the almond filling until the entire surface of the pie is covered.
Put the pie in the oven for 20-30 minutes. When the pie is firm, golden brown and an inserted skewer comes out clean – it’s ready! Take it out of the oven and leave to cool completely before serving.

Firstly, a huge thank you to Almost Human Games who replied to my email inquiring about Grimrock cuisine so promptly, and to Ben R for the beautiful comparison screenshots. It’s taken me about an hour to write this post, and in that time I’ve managed to eat about half the pie to myself. In making the pie, I didn’t want to overcook the frangipane filling, I wanted it to mix with the blueberries to create a creamy blueberry filling and it is… outstanding. I must have a seemingly bottomless pit for a stomach just like Mork, or even Grimrock it’s self.

You can download Legend of Grimrock from GOG, Steam and Grimrock.net.

Like this? You might also enjoy the Fable II – Amazing Apple Pie.

Minecraft – Mushroom Stew Is it a stew? Is it a soup? Not even...

Wed, 11 Apr 2012 23:16:00 +0100

Minecraft – Mushroom Stew

Is it a stew? Is it a soup? Not even Notch seems to be sure. What we do know is that mushrooms are awesome. Why, you ask? Because mushrooms are the very foundation of the gaming industry. Without the iconic ‘1-UP’, perhaps gaming wouldn’t have become as popular as it is today. It’s a sobering thought, but from Mario to Minecraft, mushrooms have appeared in innumerable titles across the years. I’m also a personal fan of the fungi, as a vegetarian they feature a lot in my diet. They’re incredibly delicious, but mushroom soup is probably one of the most foul things you can ever taste, especially when it comes from a can. So change your mind, and follow in the footsteps of gaming heroes by enjoying some real, fresh mushroom stew. (No Mooshrooms were harmed in the making of this recipe).

This recipe serves 4.

What you will need: A large and deep frying pan/skillet, kitchen towel and a small pot.

For the Croutons:

Olive Oil

Salt

4 Slices White Bread

For the Mushroom Stew:

Olive Oil

Truffle Oil (Optional)

Salt & Pepper

300g / 4 Cups Mushrooms (Chopped)

Portabello
Pink Oyster
Yellow Oyster
Shimeji

1 Tablespoon Butter

1 Small White Onion (Chopped)

1 Clove Garlic

500ml Vegetable Stock (Or use 250ml Vegetable and 250ml Mooshroom/Beef stock)

1 Tablespoon Fresh Thyme (Chopped)

1 Tablespoon Fresh Parsley (Chopped)

110ml / ½ Cup Single Cream

Making the Croutons:

Using a sharp knife, cut out the shape of the pixelated mushroom. You can use this image as a template. Cut out some squares too and set aside.
Heat a few tablespoons of olive oil and a dash of truffle oil in a large frying pan. Add a little salt once heated, then carefully lay the bread shapes into the pan.
Once they are golden on one side, flip them over. Remove the croutons from the pan when crisp and lay them on some absorbent kitchen towel to drain any excess oil. Set aside for garnishing later.

Making the Mushroom Stew:

Heat the olive oil in a deep frying pan on a medium high heat. Once hot add the mushrooms and fry for one minute.
Next, add the butter, onion and garlic and stir. Season with a little salt and pepper, drop in the thyme and allow to cook.
Once the moisture in the pan has reduced and is almost gone, add the stock. Bring it to the boil, then allow the soup to simmer for about 5 minutes.
Once simmered, pour the soup into a bowl and blend for a few minutes. You can blend it to be very smooth, or leave it a little chunky – whichever you prefer. Once blended, pour the soup into a clean pot and warm through.
Add the cream and some parsley and stir well. Serve the soup up, and garnish with the croutons, some thyme, parsley and a drizzle of truffle oil.

I was really pleased with how this turned out, and by some stroke of fate I managed to pick mushrooms at random in the store that just so happened to be perfect for soups! There’s a great depth of flavour that’s light and warming, and the croutons add a delightful contrast in texture and taste. I will make a warning though, this stew/soup certainly wont be for everybody. I think you’d probably have to love mushrooms to like this. And I mean really love mushrooms. You’d have to be, like, a spore away from being one yourself – or maybe just a fun guy or gal (that’s right, I went there). For those of you that do like it, however, just make sure not to gobble the bowl while you’re at it.

Like this? You might also enjoy the Minecraft - Cake.

April Fools’ Request: Castlevania - Wall Turkey I was...

Sun, 01 Apr 2012 12:34:00 +0100

April Fools’ Request: Castlevania - Wall Turkey

I was touched by all your emails wishing me well since last week – I’m happy to report that I’m over my cold! I think it has something to do with the love and sunshine you sent my way in all those positive vibes, so I’ve decided to return the favor by giving you a recipe for a dish many of you have been requesting for quite some time: That’s right, here’s how to prepare a faithful recreation of the prize turkey Simon Belmont unearths from many a castle wall. I know the season doesn’t quite call for a savoury feast, but you can squirrel this one way until the holidays at least.

This recipe feeds 3.

What you will need: Aluminum foil, one gutting knife, two sticks butter, three cups salt, a turkey baster, cinnamon-scented pine cones. No garlic. At least one turkey. Several bricks.

Making the Wall Hole:

First thing’s first: This recipe is not for anyone faint of heart or weak of stomach. To really do this dish right, you will need to create a hole in your wall large enough to fit one of your healthier sized fowls. I enlisted my neighbor Mr. Crickens with the wobbly ankles to help with this part, and he used a standard sledgehammer you can find at any hardware store. A couple of glasses of lemonade later, viola! I had a gaping crevice where I once had wall. Perfect.

Now comes the easiest part of this dish, installing a tandoori oven directly into your wall, which is simple for any craftsman to do. Mr. Crickens and I lucked out with the third nice man we phoned, and he even offered to stick around to relay bricks on the wall for that walled-in look that Simon loves so much for his poultry dishes.

Before you make that hole, though, let me let you in on a little secret: You should select a section of wall that’s adjacent to your apartment or home’s radiator. This will assure that the dish doesn’t cool and it also is a poor man’s emulation of how Dracula likes to store his food: Slow-roasting for 400 years deep inside the castle walls.

We don’t have that long, so let’s start on the tough part: cooking the turkey. Ready?

Preparing the Wall Turkey:

Bring home a fresh bird from the market and wash it thoroughly in the sink with water. You may use dish soap or bleach if the bird has cursed spots or curses.
Preheat your oven to 215C/400F.
Crouch in front of the wall for three hours. Summon your strength.
Grease a pan and gingerly butter the bird as you would an infant’s neck with baby powder. Paprika is an acceptable addition, but use your own taste as judgment. Do make sure you cake the bird in salt, though, to emulate the taste the game’s turkey has – it’s been abandoned by the mermen who live downstairs, and they track saltwater everywhere!
Return to that spot on the wall and crouch for precisely 16 minutes. This time, make sure you’re holding a red crystal ball.
By now the oven should be preheated. Carefully shove the bird into the oven for six to eight hours, depending on the altitude of your location.
Six to eight hours later, retrieve that turkey from the oven and carefully shove it into the wall.

Now you’re ready to go! Purists will enjoy this tip my neighbor with the wobbly ankles and I cooked up together… concoct a whip made of spices that dissolves on impact to really blast the bird with flavor. I used an old horsewhip that I found laying around in my carport. Mm!

Update: This Gourmet Gaming April Fool’s post was written by Dr. David Wolinsky, check out his Tumblr or follow him on Twitter.

Kingdom Hearts: Birth By Sleep – Spark Lemon After what has...

Wed, 28 Mar 2012 22:30:33 +0100

Kingdom Hearts: Birth By Sleep – Spark Lemon

After what has seemed like an eternal winter (I’ve worn some kind of coat every day for over a year now) the sun has made it’s way back North to Edinburgh. This unseasonable warmth has been glorious; barbecues in the park, lunch on Calton Hill and far too much exposed white flesh. Of course, I’m currently missing out on what is probably going to be our only week of sun for the year because I have a horrible cold. I thought I was going to have to miss this weeks post but then I realised I could make something that would be both medicinal and gaming related – as the two seem to go hand-in-hand for me anyway. I’d been holding back attempting this amazing looking treat for a suitable time to post, but now seems as good a time as any. For anyone local enjoying the weather, or someone like me with a sore throat, this Kingdom Hearts Spark Lemon sundae is perfect.

This recipe serves 4.

What you will need: Greaseproof paper/baking parchment, a rolling pin, a knife, a zester or fine grater, 2 bowls, and 2 piping bags.

Ingredients:

5 Large Unwaxed Lemons

450g / 3 Cups Vanilla Ice-cream

2 Tablespoons Lemon Curd

1 Tablespoon Lemon Zest

25g / 1 Cup Meringue (Crushed)

75g / ½ Cup Lemon Sorbet

To Garnish:

Green/Blue Royal Icing

1 Slice of Lemon

2 Tablespoons Lemon Curd

Sprigs of Mint

Preparing the Spark Lemon:

To make the ‘spark’ garnishes, roll out some coloured royal icing and trim into the desired shapes. You’ll need two lightning bolts per Spark Lemon. Leave the icing shapes out to air dry and become hard.
Take a large, decent sized lemon and cut the top off it. This will become your ‘bowl’ for the ice-cream. Hollow out the centre then pop it in the freezer to chill.
Meanwhile, allow the vanilla ice-cream to soften a little. Take half the vanilla ice-cream (225g / 1 ½ Cups) in one mixing bowl, and the other half in another.
Add the lemon curd and the lemon zest to one half of the vanilla ice-cream, mix thoroughly then return the ice-cream to the freezer to chill.
To the other half of vanilla ice-cream, add the crushed meringue and return it to the freezer to chill too.
Once the lemon is nice and cold, and your ice-creams are chilled, you’re ready to make the Spark Lemon.

Making the Spark Lemon:

Take the lemon out of the freezer. Put two tablespoons of lemon sorbet in the base.
Next, spoon in the vanilla meringue ice-cream and fill it up until it’s level with the top of the lemon. Return the lemon to the freezer until the ice-creams have chilled.
Once chilled, take a piping bag and fill it with the vanilla and lemon curd ice-cream. Starting in the centre of the lemon, pipe around and up to create a swirl of vanilla and lemon curd ice-cream on top.
Use a piping bag to create a swirl of lemon curd around the ice-cream, then garnish with a sprig of mint, slice of lemon and the icing ‘sparks’, and enjoy!

“A lemon ice cream whose sour power will have you wincing in joy”, that’s a tough mark to hit! But I did it! There’s a delightful contrast here between smooth and creamy vanilla, sweet lemon curd and tart sorbet - a treat with a serious zing. And you know, my throat is feeling much better already. Use any left over lemon and mint to make a delicious and refreshing lemonade!

Like this? You might also enjoy the Kingdom Hearts II – Sea Salt Ice-Cream.

Silent Hill – Butter Cake I’m pretty excited about this...

Wed, 21 Mar 2012 20:29:04 +0000

Silent Hill – Butter Cake

I’m pretty excited about this week’s Gourmet Gaming because I happen to be a huge Silent Hill fan. When I was about 10 I was given a ‘cracked’ import version of the game from Thailand as a holiday present from one of my mom’s friends.

The entire game was in black in white.

That’s what you get for buying duff versions of games, kids. Silent Hill was, needless to say, shelved after a few nightmares. I then returned several years later and managed to complete Silent Hill 2, which led to my great obsession with the series. Butter Cake appears to be one of only a few foods available in Silent Hill. Is it perhaps the source of all evil? There’s only one way to find out…

What you will need: An 8-inch spring-form cake tin, a sieve, a large mixing bowl and greaseproof paper/baking parchment.

This recipe serves 10-12.

Ingredients:

200g / 1 Cup Butter (Room Temperature)

300g / 1½ Cups Light Brown Caster/Superfine Sugar

4 Large Eggs (Room Temperature)

380g / 3 Cups Plain Flour

2 Teaspoon Baking Powder

½ Teaspoon Salt

240ml / 1 Cup Milk

2 Teaspoons Vanilla Extract

To Garnish:

1 Tablespoon Butter

2 Tablespoons Sugar

Making the Butter Cake:

Preheat the oven to 165C/325F. Lightly grease and line the cake tin. Dust the greased tin with a sprinkling of flour then set aside for later.
In a large mixing bowl add the butter and sugar. Beat for about 5 minutes, until it’s pale and fluffy. Add the eggs one at a time and mix until well combined. In a separate bowl, sieve in the flour, baking powder and salt.
Alternate adding the milk and the flour a little at a time into the cake mixture. First add some flour, mix, then add some milk, mix again and continue until all the milk and flour has been added, ending with adding flour. This technique is important to make sure the cake has the right texture.
Finally, add the vanilla extract and stir well once again. Pour the cake mixture into the prepared tin and place in the middle of the preheated oven for 60-70 minutes.
Once firm and golden, remove the cake from the oven and leave to cool.

Preparing the Garnish:

Add the butter and sugar to a small saucepan and allow to melt. Don’t let it boil!
Once warmed through, and with the cake fresh from the oven, brush the butter over the top of the cake and leave to cool completely before removing from the tin and serving.

Definitely the source of all evil. Including heart attacks and childhood diabetes. If this is what Pyramid Head has been eating all this time, I’m not sure how he’s so buff. Maybe Silent Hill is just an illusion caused by a build up of Butter Cake on the brain. That seems more reasonable than most of the theories floating around some forums. The Butter Cake is an unusual dense sweetness that I’d serve with a dusting of icing sugar, cream, ice-cream or fruits. Just don’t eat too much or you’ll never be able to escape!

Like this? You might also enjoy the Minecraft - Cake.

Request: Saints Row – Lil’ Gyro Now, I’ve never...

Wed, 14 Mar 2012 23:01:00 +0000

Request: Saints Row – Lil’ Gyro

Now, I’ve never played Saints Row. It’s always been lauded to me as the “layman’s” Grand Theft Auto. Sometimes I imagine all the people who complain about the GTA series are actually confusing it with Saints Row, as I’m surprised Saints Row doesn’t draw as much controversy. Maybe people don’t want to mess with a game where you can beat people to death with giant sex toys. It would probably seriously destroy a lot of peoples deepest and darkest desires if Saints Row was removed from the shelves. Either way, for one reason or another, Saints Row is incredibly popular and I’ve heard some awesome things about the third instalment. Since I don’t live in America and Greek food isn’t so popular here, I had no idea what a Gyro was when requests for it started to appear, even with my impressive American-internet food knowledge. Oh, I have spent many a hour dribbling over MoonPies and peanut butter Oreos. I was, however, aware of them in their popular ‘British’ form of doner kebab and my preferred Middle Eastern version; the shawarma. With a little research and taking inspiration from what I’ve eaten that’s similar, I’ve created a recipe for the Lil’ Gyro.

This recipe serves 4-6.

What you will need: A griddle pan and tin/aluminium foil.

Ingredients:

3 Tablespoons Olive Oil

½ Teaspoon:

Cardamom Pods (Crushed)
Cinnamon
Nutmeg

Salt and Pepper

300g / 10oz Lamb (Diced or Shredded)

1 Medium White Onion (Chopped)

1 Medium Green Bell Pepper (Chopped)

100g / 1 Cup Red Cabbage (Chopped)

4-6 Pita Breads

To Garnish:

Tomatoes

Lettuce

Tzatziki

Cucumber

Making the Lil’ Gyro:

Place the lamb into a bowl. Add the olive oil, cardamom, cinnamon, nutmeg and a pinch of salt and pepper. Mix well and leave to marinate for about 20 minutes.
Heat the griddle pan on a medium-high heat. Once hot, toss the prepared onion, green bell pepper and red cabbage in a little bit of olive oil before adding to the pan.
Cook the vegetables until they’re soft, then remove from them from the pan and set aside for later.
While the pan is still warm, add the lamb and cook until tender. Remove the lamb and place it in a bowl while you warm the pita.
In a preheated oven, place the pita bread until it’s soft and warm. You have to work while the bread is hot, so make sure all your ingredients are near by.
If it helps, make some small vertical slices on the underside of the pita to help you roll it up. Fill it with the salad, tomatoes, lamb, vegetables and finally finish it off with some tzatziki and slices of cucumber. Roll up the pita, wrap it in tin/aluminium foil and enjoy!

For any vegetarians, like me, you can replace the lamb with aubergine and grill it up; super delicious! You could also add some red chillies to increase the spice. This is probably nothing like any Gyro you can get in America and I’m not sorry. Because it’s better. That’s right. Better. The Lil’ Gyro is surprisingly large; a fantastic medley of fresh flavours and spiced, warming lamb. This is one meat you can’t beat. I’m so sorry.

Like this? You might also enjoy the Team Fortress 2 - Edible Sandvich Device.

Catherine – Strawberry Tart (Katherine) Katherine is...

Wed, 07 Mar 2012 21:11:00 +0000

Catherine – Strawberry Tart (Katherine)

Katherine is Vincent’s long-term girlfriend who evidently has a bit of a sweet-tooth. She’s rarely seen without a dessert in front of her that somehow she’s been able to only take a small piece from. If I were dining at Chrono Rabbit I can assure you I’d be on my third slice of whatever strawberry covered treat was on offer. The source of Vincent’s current anxieties, Katherine takes some pretty interesting and disturbing forms in his nightmares. Even her fork is seen as a threat to him, well, she is usually the one doing the killing in her dreams. I can see why Vincent is so scared; her underlying dark streak and relationship pressures are enough to make me nervous! But as long as there’s desserts, everything’s okay.

This recipe serves 6-8.

What you will need: A 9 inch (23cm) fluted tart tin with a loose base, 2 large mixing bowls, a sieve, a rolling pin, ceramic baking beans, piping bag, a small pot, cling film/saran wrap and greaseproof paper/baking parchment.

For the Shortcrust Pastry:

225g / 1 ¾ Cups Plain Flour

100g / ½ Cup Butter (Chilled and Cubed)

½ Teaspoon Salt

Water

For the Filling:

300g / 1 ½ Cups Cream Cheese (Room Temperature)

100g / ½ Cup Fine Sugar

1 Teaspoon Vanilla Extract

2 Large Eggs (Room Temperature)

120ml / ½ Cup Soured Cream

2 Tablespoons Fine Sugar

To Garnish:

175g / ½ Cup Strawberry Conserve

120ml / ½ Cup Double / Whipping Cream

2 Tablespoons Fine Sugar

16 Fresh Strawberries

18 Fresh Blueberries

Making the Shortcrust Pastry:

Sieve the flour into a large bowl and add the butter. Using your fingers, rub the butter into the flour until it resembles breadcrumbs. Add the salt and add water a tablespoon at a time until the mixture comes together as a dough.
Wrap the dough in cling film/saran wrap and chill in the fridge for an hour before use. Meanwhile, lightly grease the tart tin and set aside.
Preheat the oven to 180C/355F. Once chilled, roll out the pastry to an even thickness and line the tin. Cover with greaseproof paper/baking parchment and fill the pastry with ceramic baking beans.
Place the pastry in the oven and cook for approximately 10-15 minutes. Watch the pastry to ensure it doesn’t dry out or get too brown. Once it’s golden and firm it’s ready to come out. Remove the baking beans and greaseproof paper and leave the pastry to cool while you prepare the filling.

Preparing the Filling:

Turn up the oven to 220C/450F. In a large bowl, combine the cream cheese, sugar and vanilla extract. Mix well until smooth. Don’t worry if it seems very liquid, this is normal.
Pour the mixture into the cooled and prepared pastry, leaving a small gap at the top, and put in the oven for around 7-10 minutes or until the centre has set.
Take the tart from the oven and set aside for 5 minutes to cool. Meanwhile, mix the sour cream and 2 tablespoons of sugar together. Spoon just enough of the sour cream over the top of the tart to create a thin layer.
Turn the oven off and return the tart to the oven for 10-15 minutes or until the sour cream has solidified.
Take the tart out and leave it to cool to room temperature before placing in the fridge for several hours or over night to chill.

Making the Strawberry Tart:

In a small pot, add the strawberry conserve. Warm through on a medium heat until the mixture becomes liquid. Allow it to cool for a minute before pouring a thin, even layer over the chilled tart. Place the tart back in the fridge until the strawberry conserve layer has set.
Meanwhile, whisk up the double cream with the sugar and spoon into the piping bag. Pipe cream around the entire edge of the tart.
Prepare your fruit for the top, check out this picture for how to arrange the blueberries and strawberries. Grab a milky coffee and enjoy the tart!

While I was trying to get a good look at the tart Katherine is eating during the game, I noticed that it actually changes a few times in one scene. It swaps between a sponge cake and the tart I’ve made above. I chose the tart as it was something a bit different to the previous recipes and it appears most frequently in the game. I went through 4 attempts at different varieties and combinations and then finally, I cracked it! A delicate cream-cheese layer, with caramelised sour cream topped with strawberries and blueberries is beautifully complimented by the smooth shortcrust pastry and whipped cream. Don’t waste your fork on your significant other, this treat is proof there are far better things to be forking.

Like this? You might also enjoy the Castlevania - Cheesecake.

Catherine – Summer Squash Pasta (Catherine) Peppy, seductive...

Wed, 29 Feb 2012 21:33:00 +0000

Catherine – Summer Squash Pasta (Catherine)

Peppy, seductive and somewhat complicated, Catherine is Vincent’s dream girl and she’s thrown his life upside-down. I’m exactly half way through the game at the moment, and I’m rather confused about who Catherine is and what her intentions are. I’m trying to dissuade her; being polite but firm. Though Vincent’s exclamations when ogling a revealing text while sitting on the toilet make it very hard to resist… Not that I think Katherine is the better choice - I just want him to escape from both of them if he can! I’ve chosen the Summer Squash Pasta for Catherine because it’s the only dish that’s related to her in the game, when she orders it from Chrono Rabbit. Maybe it’s the source of her charms.

This recipe serves 3 – 4.

What you will need: A large pot, a large pan, a baking tray and a strainer.

Ingredients:

350g / 3 ½ Cups Penne Pasta

1 Medium Squash (Any yellow variety will do)

Butter

Salt & Pepper

1 Large Garlic Clove (Finely Chopped)

1 Tablespoon Olive Oil

½ Teaspoon Dried Red Chillies

100g / 1 Cup Courgette/Zucchini (Diced)

100g / 1 Cup Cherry Tomatoes (Halved)

250ml / 1 Cup Water

½ Teaspoon Dried Basil

Fresh Coriander

Fresh Parsley

Parmesan Cheese (Optional)

Making the Summer Squash Pasta:

Preheat the oven to 200C/390F. Cut the squash in half and remove any seeds. Cover it with butter and season to taste with a salt and pepper. Bake the squash until it’s soft when poked with a knife. Depending on it’s size, this can take from 25-45 minutes.
Once cooked, remove the squash from the oven and allow it to cool. Once cool, scoop out the flesh, purée it and set aside for later.
Warm a large pan on a medium heat and add the olive oil. Fry the garlic and dried chillies for about a minute then add the diced courgette/zucchini and halved cherry tomatoes.
Fry the courgette/zucchini and tomatoes until they begin to soften. Once soft, add the squash purée and slowly add the water to loosen the sauce, you might not need all of it. Reduce the temperature to low, sprinkle in some basil and season the sauce to taste.
Boil the penne pasta in a large pot as per the directions on the packet. When the pasta is ready, strain it and add it directly to the sauce in the pan. Mix it well so the pasta is well coated then serve with freshly chopped coriander, parsley and grated parmesan if desired.

Unfortunately there’s no comparison image for the Summer Squash Pasta as it’s never actually revealed in the game. The only instance of it is when Catherine arrives at Chrono Rabbit and is pretty excited that it’s still on their menu. I was actually pleasantly surprised by this dish; I like squash, but it wasn’t until I researched the idea of ‘summer squash’ that I discovered that the humble courgette, or zucchini, was to be one of my main ingredients. The sauce is incredibly light but rather creamy and the chillies add a wonderful warmth at the end. You could easily enjoy this dish hot or cold, so it’s a perfect transitional meal between winter and summer. Or girlfriends.

Like this? You might also enjoy the Paper Mario - Koopasta.

Catherine – Pepperoni Pizza (Vincent) My Valentine’s...

Wed, 29 Feb 2012 21:32:00 +0000

Catherine – Pepperoni Pizza (Vincent)

My Valentine’s present this year was, somewhat ‘controversially’, the ‘Stray Sheep’ edition of Catherine. So to celebrate what’s quickly becoming one of my favourite games, I’ll be posting three recipes dedicated to the games three main characters; Vincent, Catherine and Katherine. Catherine is a marvel as a story-driven puzzle game that actually works; it’s practically an ideal combination for me! Vincent is a protagonist I have quite a soft spot for too - he’s my kind of guy, whether he’s a sheep or not (I think I just find fluffiness attractive). Vincent spends most of his time at The Stray Sheep where he enjoys a few drinks and, more often than not, a pepperoni pizza.

This recipe makes enough for 3 - 4 pizzas.

What you will need: A large mixing bowl, a sieve, a measuring jug, a rolling pin and a pizza tray or stone.

For the Pizza Dough:

500g / 3 ¾ Cups ‘00’ Flour

½ Teaspoon Salt

1 Tablespoon Fast Action Dried Yeast

½ Tablespoon Sugar

2 Tablespoons Olive Oil

325ml / 1 ⅓ Cup Warm Water

Pizza Toppings:

250ml / 1 Cup Tomato Passata

Salt & Pepper

Dried Oregano

Hard Mozzarella

Sweetcorn

Pepperoni Slices

Making the Pizza Dough:

Sieve the flour and salt together into a large bowl. Meanwhile, take the warm water and add the yeast, sugar and olive oil. Mix it, and allow it to stand for a few minutes.
Make a well in the middle of the flour and pour the water and yeast mixture into it. Using a fork, scrape the flour in from the outside and mix well until a dough begins to form.
Flour a surface and turn the dough out, knead it well for about 5 minutes. Once it’s smooth, place it in a clean bowl, cover with a damp cloth and allow to rise for about an hour. After an hour, or once it’s risen it’s ready to be made into pizzas.

Making the Pepperoni Pizza:

Preheat the oven to the maximum temperature. Flour a surface and roll out the dough to fit your pizza stone or pan.
Spread a few spoons of the passata on top of the rolled out dough and spread it out. Season the passata to taste with salt, pepper and oregano. Next add the mozarella, sweet corn, and finally the pepperoni. Put it in the oven to cook until golden then serve hot.

You can’t ever go wrong with pizza. I think Vincent and his friends know this which is why there’s rarely a scene at the Stray Sheep without it. When I was researching the dish, I had thought about making a Japanese version of the Italian food foundation. There were some interesting combinations; noodle bases and tofu toppings to name a few. But there was one consistent ingredient that is apparently very popular on Japanese pizzas and that’s sweetcorn. I love sweetcorn (though in my travels I came across many people who felt it was too sweet to be anywhere near the top of a pizza), and to be honest with you in the past 2 weeks, between moving house and making this dish, I think I’ve eaten about 7 pizzas, most of which had sweetcorn. Am I a pizza yet? I hope so.

Like this? You might also enjoy the Catherine - Summer Squash Pasta.

The Sims 2 – Love Potion #8.5 I’ve posted this weeks...

Tue, 14 Feb 2012 17:47:00 +0000

The Sims 2 – Love Potion #8.5

I’ve posted this weeks Gourmet Gaming a day early so you can enjoy it on Valentine’s day!

Is Valentine’s Day usually a total failure for you? Are you left bitter and alone, ranting about the commercialism and inherent flaws of the day to faceless people on the internet when all you really want is a hug? I know how you feel (I really don’t). If you’re looking to captivate a boy or girl this evening or you simply need someone to play co-op with because sometimes achievements demand you play a game with another person, then this is for you. Allow me to be your Gypsy Matchmaker. One sip of Love Potion #8.5 will ensure love at first sight and will only set you back a meagre §350! Can you really afford to put a price on true love? Fruity, fizzy and optionally intoxicating there’s no better drink to enjoy with the Sim you love this Valentine’s.

This recipes makes 1 drink.

What you will need: A tall glass.

Ingredients:

8 Raspberries

Crushed Ice

10ml / 0.33oz. Chambord Raspberry Liqueur (Or Raspberry Juice)

50ml / 1.5oz. Raspberry Lemonade

100ml / 3.3oz Champagne (Or Tonic Water)

Top Up with Lychee Juice

Mint Sprigs

Fresh Lemon Juice

Making Love Potion #8.5:

Crush the raspberries and press them into the bottom of the glass then pour the crushed ice on top.
Pour in the Chambord, followed by the raspberry lemonade, champagne then top it off with lychee juice. If you do it right you can create an impressive ‘layered’ look to the drink.
Garnish with a sprig of mint and a twist of lemon juice.

I’m not sure I could have picked a cornier thing to make! While I think Valentine’s Day can be a bit shallow I do enjoy the excuse to be overly romantic and indulge a little more than usual in treating my significant other. In saying this, every relationship faces hard times. Ours was definitely when we played Borderlands together and he earned the name “Loot Hoover”. It nearly ended in divorce.

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

Request: Persona 4 – Aiya Rainy Day Special Mega Beef Bowl Back...

Thu, 09 Feb 2012 00:04:00 +0000

Request: Persona 4 – Aiya Rainy Day Special Mega Beef Bowl

Back in the initial days of Gourmet Gaming I made the Steak Skewers from Persona 4. It was one of my earliest requests and the first popular post that seemed to strike something within the incredible Persona fan-base. I thought it was only fair that after a slew of new requests for the Aiya Rainy Day Special Mega Beef Bowl that I repay their kindness and revisit Persona 4 as a game that’s helped make Gourmet Gaming what it is today. To be honest the thing that sold me on making this dish was the idea that this “bowl is a portal to the meat dimension”. A meat. Dimension. Let’s think about that for a moment… Do you think you have enough understanding, knowledge, courage and diligence to face this challenge?

This recipes serves 2.

What you will need: A large wok, a frying pan and a large bowl.

Ingredients:

250g / 1 Cup White Rice

500g / 17oz Frying Steak

4 Tablespoons Light Soy Sauce

1 Teaspoon Cornflour

2 Tablespoons Olive Oil

2 Teaspoons Sesame Oil

100g / 1 Cup White Onion (Sliced)

1 Teaspoon Garlic

1 Teaspoon Fresh Ginger (Grated)

1 Teaspoon Red Chilli (Chopped)

2 Teaspoons Chinese Five Spice

200g / 1 Cup Brown Chestnut Mushrooms (Quartered)

50g / 1 ½ Cup Pak Choi (Sliced)

150g / 2 Cups Bean Sprouts

2 Teaspoons Dark Soy Sauce

250ml / 1 Cup Beef Stock

1 Egg

Preparations:

Boil the rice as per the instructions; usually 1 part rice to 2 parts water.
Slice the steak into strips and place them in a bowl. Add the light soy sauce, cornflour and mix well. Leave the beef to marinate for about 15 minutes.

Making the Aiya Rainy Day Special Mega Beef Bowl:

On a high heat, heat the wok then pour in the olive oil and sesame oil. Add the beef and fry until browned (about a minute or two) then remove from the wok and set aside.
Add the onions to the wok and fry them until soft. Add the garlic, red chilli, ginger, Chinese five spice and lightly fry.
Add pak choi, bean sprouts and mushrooms and stir fry for several minutes. Once lightly cooked return the beef to the wok.
Pour in the beef stock and dark soy sauce. Allow the mixture to reduce for about 5 minutes.
Heat a little oil in a separate frying pan and fry the egg until lightly crispy, then remove from the pan and set aside for later. Feel free to poach the egg or leave it raw for authenticity.
By now your rice should be cooked; spoon the rice into a bowl then layer on the beef and top with the egg. You’re now ready to face the Aiya Rainy Day Special Mega Beef Bowl Challenge!

You can also make a vegetarian version of this dish by replacing the beef with tofu and the beef stock with vegetable stock. I don’t know if it’s because it was 11PM by the time I got to eat this after a horrible mix up with my food delivery or if it actually is one of the best things I’ve ever tasted. Either way this wasn’t much of a challenge for me as I practically inhaled the dish. I’ve had egg fried rice before, but I had no idea how awesome a fried egg on top of a stir fry would be - all this time I’ve been missing out! It’s a rich, spicy and sweet dish that would, funnily enough, be a perfectly reinvigorating meal on a cold or rainy day. So the next time it rains, why not make this dish and set yourself a challenge of your very own! It’s sure to improve some aspects of your personality (your friends can thank me later). Aiyaaaaa!

Like this? You might also enjoy the Persona 4 - Steak Skewers.

Request: EarthBound – Peanut Cheese Bar I was pretty much...

Wed, 01 Feb 2012 23:09:00 +0000

Request: EarthBound – Peanut Cheese Bar

I was pretty much oblivious to EarthBound until I was introduced to the curious character Ness in Super Smash Bros; having never owned a classic Nintendo console growing up I was subject to the gaming tastes of whoever owned the console I was playing (I was not beyond using a fellow classmate and neighbour to sate my need to play Teenage Mutant Ninja Turtles). When I decided I was going to make this recipe I tried to source EarthBound from a friend who has an extensive retro games collection, but the fact he didn’t have it just instilled it’s cult status even more for me. However, I’m not without my EarthBound knowledge; I’ve read about it enough times in articles titled ‘gaming urban myths’ and ‘ultimate screwed up games’. Everyone kept asking for these Peanut Cheese Bars - I’d see the requests in my inbox and all I could imagine was some peanuts with cheddar cheese on top - melting and a little greasy… Then I remembered that cheese can be sweet and delicious too, I think the Mr. Saturns are definitely onto something!

This recipe makes 8 - 10 Peanut Cheese Bars.

What you will need: An 8x8 inch square spring-form or lose-base cake tin, a whisk, two mixing bowls, greaseproof/baking paper, cling film/saran wrap and a rolling pin.

For the Cookie Base:

175g / 1 ¾ Cups Flour

½ Teaspoon Baking Soda

½ Teaspoon Salt

110g / ½ Cup Butter (Softened)

85g / ¾ Cup Caster Sugar/Superfine Sugar

85g / ¾ Cup Soft Brown Sugar

½ Teaspoon Vanilla Extract

1 Egg

For the Chocolate:

150g / 1 Cup Chocolate

55g / ¼ Cup Butter

40g / ¼ Cup Crushed Salted Peanuts

For the Peanut Cheese Topping:

225g / 1 Cup Cream Cheese

170g / 2/3 Cup Smooth Peanut Butter (Skippy)

100g / ¾ Cup Icing/Confectioners Sugar

120ml / ½ Cup Whipping Cream

Making the Cookie Base:

Prepare the tin by greasing it with a little butter and lining the base and sides with greaseproof paper/baking parchment. Preheat the oven to 190C/370F.
In a large bowl beat the butter, caster sugar and brown sugar together until creamy. Slowly add the egg and continue to mix.
Gradually sift in the flour, baking soda and salt and mix well until a dough forms. If it’s very soft pop it in the fridge for about 30 minutes.
Place the dough between two large sheets of cling film/saran wrap and roll the dough out to roughly fit the base of your prepared tray. Transfer it to the tray and lightly press it in until the entire base is covered and even.
Bake in the oven for 10-12 minutes until the edges are golden brown. Leave to cool while you prepare the chocolate layer.

Making the Chocolate Layer:

Over a bain-marie melt the chocolate with the butter until smooth and shiny. Allow the mixture to cool slightly.
Once cooled pour the chocolate over the cookie base and spread it out until even. Sprinkle over the crushed peanuts and with the back of a spoon, gently press them into the chocolate.
Place in the fridge to chill for around 30 minutes while you prepare the peanut cheese topping.

Making the Peanut Cheese Topping:

In a large bowl gently mix together the cream cheese, smooth peanut butter, sugar and cream. Once combined whisk it until pale and fluffy.
Spoon the peanut cheese mixture over the now chilled chocolate layer and smooth it out.
Sprinkle on top a few more crushed salted peanuts if you like, then place in the fridge for several hours until firm and chilled.
Once chilled remove the combination from the tin carefully and cut it into bars.

Update: Many thanks to Stephen Georg (StephenPlays) for finding me this image of the Peanut Cheese Bars from Starmen.net. I think the resemblance is great considering I had no image to work from initially!

When I say this recipe makes 8 - 10 Peanut Cheese Bars, what I really mean is it makes one awesome bar for one lucky person. Like me. Can I even describe how this tastes? Probably not. It’s the most incredibly crunchy, gooey, chocolately, salty and creamy combination. I played around with so many ideas in my head, swapping between a cheesecake, a more traditional sponge cake and even a pie. But I really wanted it to look and taste like something you might be able to buy in a wrapper in a shop. While my quest to find a copy of EarthBound to play continues, I certainly know what I’ll be gobbling when the time comes.

Like this? You might also enjoy the Deus Ex - Chunko-honey Candy Bar.

Presenting Loading’s 9-Bit Mega Coffee! Pre-order now from...

Thu, 26 Jan 2012 18:00:38 +0000

Presenting Loading’s 9-Bit Mega Coffee! Pre-order now from Firebox.com!

Gourmet Gaming was fortunate enough to beta test it just for you! Smooth and light; 9-Bit Mega Coffee boasts a quality first person flavour experience unlike any other. It even comes with it’s own instruction manual!

Loading is the UK’s foremost gaming café/bar and is responsible for these incredible gaming cocktails.

Drink, Relax, Play | Loading on Facebook

Pokémon – Poffins Oh, Pokémon. How many times can you...

Wed, 25 Jan 2012 21:04:00 +0000

Pokémon – Poffins

Oh, Pokémon. How many times can you essentially release the exact same game over and over and how many times will I relive the experience, just to be bitterly disappointed by any new species that isn’t the original 150 (or 151 depending on who you ask). I mean, apart from Girafarig who is the best Pokémon of the new generations. Shut up. Anyway, Pokémon love Poffins. They can make them smarter, better, faster, stronger… As a combination of the words Pokémon and muffin I figured this had to be something soft and slightly sweet (just like the Pokémon themselves). I did a lot of research into cakes and breads and came across the delightful anpan from Japan - a type of sweet, milky bun. The classic anpan recipe was the perfect base to create the well known light and fluffy Poffin.

This recipe makes 6 Poffins.

What you will need: A large mixing bowl, a sieve, a baking tray and tin/aluminium foil.

Ingredients:

75ml / ⅓ Cup Milk

1 ½ Tablespoons Butter

2 Tablespoons Sugar

½ Teaspoon Salt

190g / 1 ½ Cups Strong White Bread Flour

1 Egg (Beaten)

½ Teaspoon Fast-Action Dried Yeast

Variety of Food Colourings (Optional)

For the Filling:

High Quality Berry Jam/Jelly

Use any variety of berry or berries you like; cherry, strawberry, blueberry, raspberry etc.

To Garnish:

Icing/Confectioners Sugar

Water

Sprinkles

Preparing the Poffins:

In a pot on a low heat warm the milk, butter, sugar and salt together until the butter melts.
Pour the liquid into a large bowl, sieve in half the flour and mix well. Sprinkle in the yeast and stir until well combined.
Add the remainder of the flour and ¾ of the egg, continue to mix with a spoon until the dough comes together then use your hands to form it into a ball. (At this point you can split the dough up if you’d like to add any colouring. Do this by adding a few drops and following the next step.)
On a lightly floured surface tip the dough out and knead for about 10 minutes. This will warm the dough and make it firmer and smoother.
Split the dough up into evenly shaped portions, these will become your Poffins. Place them in a large, clean bowl and cover with cling-film/saran-wrap to rise for about 50 minutes, they should double in size.

Filling the Poffins:

Feel free to leave your Poffins plain but if you’d like to add a filling follow these steps;

Take one ball of dough at a time and gently flatten it out a little. Spoon some jam/jelly into the middle.
‘Pinch’ the dough around it, making sure it’s completely sealed. Turn it over and gently shape the dough into a Poffin shape, which is similar to an American football, and place on a baking tray.
Repeat this step for each of the potion of dough and feel free to fill each one with a different berry jam/jelly filling.

Making the Poffins:

Whether or not you’ve added a filling, leave the prepared Poffins somewhere warm to rest for about 30 minutes.
Preheat the oven to 180C/350F. Gently brush them with a little of the remainder of egg on top then place in the oven to bake for around 10-15 minutes. (If your Poffins are coloured, you might want to cover them in tin/aluminium foil to stop them from browning after a few minutes).
Once cooked remove from the oven and allow them to cool completely. Make some icing by mixing the icing/confectioners sugar with a little water, this will act as a glue.
Dip the sprinkles of your choosing in the prepared icing and carefully stick them to the Poffin for the finishing touch.

There’s no need to invite 4 of your friends over to help you stir these Poffins, I assure you. Feel free to create your own mini-game though. Maybe get your mom to shout “Left! Right! Slower!” at you while you make them, it’s totally up to you. These Poffins remind me of doughnuts but with all the pleasure of freshly baked bread; they’re certainly lighter and healthier. If Poffins can make a Pokémon more beautiful, I see no reason why this isn’t true for humans - I’m expecting to see Z-list celebrities selling these on shopping networks in the coming months.

Like this? You might also enjoy the Costume Quest - Pizza Sundae.

Request: Fallout: New Vegas – Wasteland Omelet Oh my, is it...

Wed, 18 Jan 2012 21:57:00 +0000

Request: Fallout: New Vegas – Wasteland Omelet

Oh my, is it Wednesday already!? I’ve recently started a new job working full-time and I’ve been so busy I’ve not had a moment this week to even play Fallout: New Vegas which has been sitting on my shelf for several months now. So when I get in from work or you settle down after a long day roaming in, well, nothing, you want something quick and nutritious (plus you really have to use up those Deathclaw Eggs). I’m personally a big fan of Omelets (Omelettes? What an odd word) and I love that New Vegas has Hardcore survival style gameplay. It’s this mode which has attracted me to the game and I’m excited to see how well it’s been implemented – for games like Fallout it’s an aspect I really miss! So stoke your fire and follow this very simple but delicious recipe.

This recipe serves 1.

What you will need: A large non-stick frying pan, a bowl, a spatula and a whisk.

Ingredients:

1 Teaspoon Butter

40g / ¼ Cup Red Delicious Apple (Finely Diced)

3 Large Eggs

1 Tablespoon Milk

Salt & Pepper

30g / ¼ Cup Emmental Cheese (Grated)

2 Thick Ham Slices

Making the Wasteland Omelet:

In a bowl whisk together the eggs and milk, season to taste and set aside. Then heat the butter in a frying pan on a medium heat.
Add the apple to the frying pan and warm through, once the apple begins to soften remove it from the pan and set aside.
Pour the egg and milk mixture into the frying pan and allow it to cook. Keep an eye on it so it doesn’t burn underneath and move the pan to help any liquid on top cook.
Once the top begins to look firm and cooked, sprinkle half the omelet with the apple, followed by the cheese and then the ham slices.
Add a little bit more cheese on top of the ham and carefully use the spatula to fold the omelet in half – the cheese should help it seal once folded.
Allow everything to melt and then serve!

The ingredients and inspiration behind the recipe are pretty self-explanatory; the combination of BlamCo Mac & Cheese, Crunchy Mutfruit, Deathclaw Eggs and Lakelurk Meat are simply the ham, cheese and apple which go so well together. Only with less radiation. Maybe. Before anyone mentions those bizarre claw/feet – I know. I tried sculpting some out of chicken, ham and even attempted fish but it just looked ridiculous. Lakelurks don’t even have a piece of anatomy that looks like that. If you’re really distressed I think the closest real-world representation would be a chicken foot. I bet you’re glad I kept it out now, huh?

If anyone would like to re-create this recipe and actually use chicken feet or create a convincing version of the claws – send it to me and you’ll get a special reblog. Because you’d be a braver person than I.

Like this? You might also enjoy the Fallout 3 - Yum Yum Deviled Eggs.

Dragon Age – Found Cake When I had a read through Game...

Wed, 11 Jan 2012 18:27:00 +0000

Dragon Age – Found Cake

When I had a read through Game Rant’s “Most Disappointing Games of 2011” I wasn’t surprised when I saw Dragon Age II among the expected movie tie-in games of the year. Although I know a lot of people loved it, it was a saddening shadow of the awesome that was Dragon Age and an even greater festering husk of Baldur’s Gate for me. I was so involved with Dragon Age and so attached to Alistair (I don’t even find blond men attractive) I once drunkenly reprimanded a guy with the same name at a party for sacrificing himself at the end of my tale. I’m not sure how he felt when I declared my love and explained the impending grief for both me and the people of Ferelden but thankfully I still had my trusty dog (Bucephalus) who once brought me this cake. Personally, I don’t know what the hell Tycho was complaining about – I’d eat a “found cake”. Cake is cake, after all.

This recipes serves 6.

What you will need: Two 8inch (20cm) round sandwich tins, sieve, 2 mixing bowls and a whisk.

Ingredients:

175g / ¾ Cup Butter (Room Temperature)

175g / ¾ Cup Caster/Fine Grain Sugar

3 Eggs (Room Temperature)

175g / ¾ Cup Self-Raising Flour

70g / ¼ Cup Cocoa Powder (High Quality)

1 Teaspoon Baking Powder

½ Teaspoon Vanilla Extract

To Garnish:

250ml / 1 Cup Whipping Cream

Icing/Confectioners Sugar (Optional)

2 Strawberries (Halved)

Dog Spittle (Optional)

Making the Found Cake:

Preheat the oven to 170C/325F. Grease the cake tin with a little butter, line it with greaseproof paper/baking parchment and set aside.
Cream the butter and sugar together in a large mixing bowl until pale and creamy. While continuing to mix, gradually add the eggs and whisk well until light and fluffy.
Sieve in half the flour, gently fold it in then sieve in the rest of the flour along with the cocoa powder and baking powder. Add the vanilla extract and stir.
Divide the cake mix between the prepared tins and bake in the oven for 20-25 minutes. The top of the cakes should spring back when softly pressed if ready. Once cooked, remove the cakes from the oven and allow to cool.
Once cooled, remove the cakes from the tins. Whip the cream (with a little sugar if you wish), spread half the cream on top of one layer then turn the other layer upside down, place it on top and cover with the remainder of the cream. Place 3 of the strawberry halves on top to decorate.
Optional: Place the cake on your kitchen floor and get your dog to serve it for that final, authentic touch.

I’ve based the recipe for the Found Cake off the traditional Victoria sponge. This is a simple, fuss-free cake that wouldn’t be out of place in a Ferelden setting. It’s incredibly light and fluffy which means you can eat four slices for each slice of normal cake, ideal for any New Year dieters, because I’m pretty sure lack of cake is what turned Flemeth into that dragon.

Like this? You might also enjoy the Portal - Cake.

Photo

Wed, 04 Jan 2012 23:37:59 +0000