Portal – The Cake 2.0

It was my birthday on Tuesday and I wanted to bake myself a pretty special cake – but I was at a loss as to which one. I asked the community on Facebook and Twitter what video game cake was their favourite, and the response was naturally a resounding “The Cake is a Lie”. Although this was my first recipe on Gourmet Gaming, I felt perhaps it was apt to revisit it and see how far I’ve come since the blog started, especially since I hit 50,000 Tumblr followers last week.Oh, so many rookie mistakes! Why was the original cake chocolate – it’s obviously black forest (coincidentally, also my favourite)! So, as a gift to both myself and all of you, please enjoy this updated recipe for Portal Cake - forever sans fish shaped garnishes.
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe serves 10-15 (or 1).
What you will need: Three 8-inch round sandwich tins, greaseproof paper/baking parchment, 1 large mixing bowl, 1 small bowl, a whisk, a small pot, a piping bag and nozzle, a knife or grater and a spatula.
Ingredients:
175g / 1¾ Cups Butter
75g / ¾ Cup Dark Chocolate
200g / 7oz Whole Milk
1 Teaspoon Lemon Juice
300g / 2⅓ Cups Plain Flour
375g / 1¾ Cups Golden Caster Sugar
25g / ¼ Cup Cocoa Powder
1 Teaspoon Bicarbonate/Baking Soda
100ml / ½ Cup Espresso
Salt
2 Eggs
For the Filling:
1 Can (425g / 15oz ) Cherries (Drained)
4 Tablespoons Black Cherry Conserve
2 Tablespoons Kirsch (or Cherry Juice)
500ml / 2¼ Cups Double/Heavy Cream
5 Tablespoons Icing/Confectioners Sugar
For the Decoration:
100g / 3.5 oz Dark Chocolate Bar
8 Cherries
1 White Birthday Candle
Baking the Cake:
Grease the Sandwich Tins with a little butter and line with the Greaseproof Paper/Baking Parchment. Preheat the oven to 160C/320F. Melt the 75g Dark Chocolate and Butter together over a bain-marie.
Add the Lemon Juice to the Whole Milk and set aside for 10 minutes. Combine the Flour, Golden Caster Sugar, Cocoa Powder, Bicarbonate Soda and a pinch of Salt together in a large mixing bowl.
After 10 minutes, whisk the Eggs and Whole Milk together, then add the Chocolate and Butter, mixing until well combined.
Add this mixture to the dry ingredients. Add the Espresso and mix well until smooth. Divide the cake mixture evenly between the three prepared Sandwich Tins and bake in the pre-heated oven for 20-25 minutes – an inserted skewer should come out clean to indicate they are ready.
Once the Cakes are baked, set them aside to cool slightly before removing from the Sandwich Tins to cool completely.
Making the Cake:
Once the cakes have cooled, take what will be the middle layer of cake and pierce it several times. Brush over with the Kirsch or Cherry Juice.
Mix the drained Canned Cherries with the Black Cherry Conserve. Whisk the Double/Heavy Cream with the Icing/Confectioners Sugar until it’s softly firm and spreadable. Keep 4 tablespoons of cream aside for decorating the cake.
Take the bottom layer of cake and fill with the Cream, adding half the Cherries. Top with the Kirsch/Cherry soaked middle layer, then top this with Cream and the rest of the Cherries. Add the final layer on top of this to complete the cake construction.
Use the remainder of the Cream to completely cover the entire cake, top and sides.
Decorating the Cake:
Taking the Bar of Dark Chocolate, use a large, sharp knife to create chocolate shavings. Alternatively, use a grater to grate the chocolate – or use a combination of the two.
Sprinkle the chocolate shavings onto the top of the cake, and gently press the chocolate onto the sides of the cake, covering all the cream.
Fill a Piping Bag with the 4 tablespoons of cream set aside, and using a nozzle, pipe 8 flowers of cream on the top of the cake.
Place a fresh Cherry onto each of the cream flowers, then place the White Birthday Candle in the centre before serving.

11PM, after an epically long day at work, the chocolate shavings not sticking to the cake and destroying the original base I had made – I was ready to throw it in the bin. Baking this cake is not for the faint hearted. However, you will be greatly rewarded with one of the most delicious cakes ever. Sharp, with deep flavours and a rich, chocolate sponge balanced beautifully with the cream – it’s a masterpiece. The cake is a lie no more, this is the only recipe you need.
Don’t forget you can still get your questions in for the Gourmet Gaming 50K Q&A! Ask me anything!
Like this? You might also enjoy the Portal - The Cake is a Lie.

Portal – The Cake 2.0

Difficulty: 4.5 Hearts

It was my birthday on Tuesday and I wanted to bake myself a pretty special cake – but I was at a loss as to which one. I asked the community on Facebook and Twitter what video game cake was their favourite, and the response was naturally a resounding “The Cake is a Lie”. Although this was my first recipe on Gourmet Gaming, I felt perhaps it was apt to revisit it and see how far I’ve come since the blog started, especially since I hit 50,000 Tumblr followers last week.
Oh, so many rookie mistakes! Why was the original cake chocolate – it’s obviously black forest (coincidentally, also my favourite)! So, as a gift to both myself and all of you, please enjoy this updated recipe for Portal Cake - forever sans fish shaped garnishes.

Click ‘Read More’ for the full recipe!

Read More

Super Time Force - Cookie

HAVE YOU PLAYED SUPER TIME FORCE? IT’S SO AWESOME I CAN ONLY MAKE THIS POST IN CAPS TO TRY AND CONVEY JUST WHAT A FREAKING COOL GAME THIS IS.
TRAVELLING THROUGH TIME TO COMPLETE MISSIONS SET BY COLONAL REPEATSKI, HE REWARDS YOU WITH A TASTY COOKIE UPON YOUR SUCCESS. BECAUSE WHAT ELSE WOULD YOU WANT BUT A COOKIE. I JUST SAVED THE UNIVERSE, WHERE’S MY PEANUT BUTTER CHOCOLATE CHIP COOKIE??? HERE IT IS PUT IT IN YOUR FACE.
Click ‘Read More’ for the full recipe!
[[MORE]]
This recipe serves 18.
What you will need: 2 large mixing bowls, a sieve and a cookie sheet.
Ingredients:
125g / 1⅛ Cups Unsalted Butter
195g / 1 Cup Unrefined Muscovado Sugar (Billington’s)
1 Egg
1 Teaspoon Neilsen-Massey Vanilla Extract
195g / 1½ Cups Plain Flour (Allinson)
½ Teaspoon Baking Powder
½ Teaspoon Bicarbonate Soda / Baking Soda
300g / 1½ Cups Crunchy Peanut Butter
100g / 1 Cup Silver Spoon Milk Chocolate Chips
Baking the Cookies:
Preheat the oven to 170C/335F. In one bowl sieve in the Flour, Baking Powder and Bicarbonate Soda.
In the other bowl combine the Butter and Sugar and cream until pale and fluffy. Add the Egg and Vanilla Extract to the Butter and Sugar and mix well.
Add the Butter, Sugar, Egg and Vanilla mixture to the Flour in two batches. Mixing well after each addition.
Stir in the Peanut Butter until well combined, then fold in the Milk Chocolate Chips. Take tablespoon size balls of dough and space them well on the Cookie Sheet – they will spread when baking.
Place the cookies in the oven and bake for 12-16 minutes, until the tops have cracked and the edges are golden.

SUPER TIME FORCE SUPER FOOD TIME.
I love peanut butter. Sometimes I’ll allow myself to buy a jar of it, often a “whole nut” variety so I can justify it as a “healthy” purchase, in the knowledge I will likely just eat the whole jar within 2 days and make myself sick. Clearly the combo of peanut butter, chocolate and cookie is a winning super food force here. You know what I’m talking about. I don’t even need to sell this one to you. Reward yourself!
This recipe was adapted from the Peanut Butter and White Chocolate Chip Cookies recipe at BakingMad.com – a great resource for recipes and ideas for aspiring bakers of all levels.
Like this? You might also enjoy the EarthBound - Peanut Cheese Bar.

Super Time Force - Cookie

Difficulty: 1 Heart

HAVE YOU PLAYED SUPER TIME FORCE? IT’S SO AWESOME I CAN ONLY MAKE THIS POST IN CAPS TO TRY AND CONVEY JUST WHAT A FREAKING COOL GAME THIS IS.

TRAVELLING THROUGH TIME TO COMPLETE MISSIONS SET BY COLONAL REPEATSKI, HE REWARDS YOU WITH A TASTY COOKIE UPON YOUR SUCCESS. BECAUSE WHAT ELSE WOULD YOU WANT BUT A COOKIE. I JUST SAVED THE UNIVERSE, WHERE’S MY PEANUT BUTTER CHOCOLATE CHIP COOKIE??? HERE IT IS PUT IT IN YOUR FACE.

Click ‘Read More’ for the full recipe!

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The Cave: Magnifico the Magnificent’s Invisible Cupcake

On its release several weeks ago, I was completely addicted to the wonderful little puzzle game that is The Cave. On my first adventure through its murky depths, I took with me The Adventurer, The Time Traveller and The Monk. The moment I had to travel back in time to block some dripping water to prevent a stalactite being formed in the present… ! I was sold. One of the more darker tales was that of The Hillbilly; a story of love and loss at the carnival, from whence our magical cupcake appears.
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe makes 16 cupcakes.
What you will need: A muffin tray, brown cupcake cases, 3 mixing bowls, a whisk, a piping bag and a large nozzle.
For the Chocolate Cupcakes:
150g / ¾ Cup Butter (Room Temperature)
50ml / ¼ Cup Vegetable Oil
400g / 1½ Cups Caster/Superfine Sugar
3 Large Eggs (Room Temperature)
2 Teaspoons Vanilla Extract
200g / 1¾ Cups Flour
125g / 1 Cup High Quality Cocoa Powder
1 Teaspoon Baking Powder
¼ Teaspoon Baking/Bicarbonate Soda
Pinch of Salt
225ml / 1 Cup Milk
For the Strawberry Frosting:
110g / ½ Cup Butter (Room Temperature)
450g / 2 Cups Strawberry Flavoured Icing/Confectioners Sugar
2-3 Tablespoons Milk
To Garnish:
Strawberry Sauce
Edible Glitter
Red Maraschino Cherries
Making the Chocolate Cupcakes:
Line the muffin tray with the cupcake cases, and preheat the oven to 175C/350F.
In a large bowl, beat together the butter, vegetable oil and butter together until pale and smooth. Add the eggs one at a time, mixing well between each one, then add the vanilla extract.
In a separate bowl, add the flour, cocoa powder, baking powder, baking/bicarbonate soda and salt. Add half of the flour mixture to the butter, and stir in. Next and half the milk and stir again. Repeat with the rest of the flour, follow by the milk until gently combined.
Fill the cupcake cases, and bake the cupcakes in the preheated oven for 20-25 minutes. Until firm, but springy to the touch. Once baked, leave the cupcakes to cool completely.
Making the Strawberry Frosting:
In a large bowl, beat the butter until pale. Gradually add the strawberry flavoured icing/confectioners sugar while continuing to beat. Add a few tablespoons of milk as needed to thin the frosting to the desired consistency.
Garnishing Magnifico the Magnificent’s Invisible Cupcake:
Fill a piping bag fitted with a large nozzle with the strawberry frosting. Pipe a large swirl on top of the cupcake. Garnish with a drizzle of strawberry sauce, a sprinkle of edible glitter and a cherry on top.
Put the cupcake into your mouth and… tah-dah! Invisible! And yet the weight still counts - Magic!

If there’s one thing you should get more of at carnivals, beyond the hot-dogs and candy-floss, it’s cupcakes. Maybe that should be “cup-cakes” and it would be accepted among the other hyphenated foods… Chocolatey and delicious, there has never been such a thing as a disappointing cupcake. I only wish they were actually invisible, so then I could eat as many as I liked and no one would realise what a piggy I was being. I would simply appear to be yawning.
Gourmet Gaming is saddened to hear of Ron Gilbert’s recent departure from Double Fine, but look forward to the games he may make in the future.
Like this? You might also enjoy the Costume Quest - Mossy Log.

The Cave: Magnifico the Magnificent’s Invisible Cupcake

Difficulty: 3 Hearts

On its release several weeks ago, I was completely addicted to the wonderful little puzzle game that is The Cave. On my first adventure through its murky depths, I took with me The Adventurer, The Time Traveller and The Monk. The moment I had to travel back in time to block some dripping water to prevent a stalactite being formed in the present… ! I was sold. One of the more darker tales was that of The Hillbilly; a story of love and loss at the carnival, from whence our magical cupcake appears.

Click ‘Read More’ for the full recipe!

Read More

Myst: Uru – D’Ni Mushroom Bread

The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win). I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned.
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe makes 2 loaves.
What you will need: A frying pan, a large mixing bowl, a sieve and cling film/saran wrap.
Ingredients:
2 Tablespoons Butter
250g / 3 Cups Wild Mushrooms (Finely Chopped)
½ Small White Onion (Finely Chopped)
1 Tablespoon Worcestershire or Soy Sauce
2 Tablespoons Dried Rosemary
1 Tablespoon Dried Parsley
1 Cup Warm Water
1 Sachet Dried Active Yeast (7g)
1 Tablespoon Natural Yoghurt
2 Tablespoons Honey
1 Teaspoon Salt
250g / 2½ Cups Strong White Flour
Making the D’ni Mushroom Bread:
Melt the butter on a medium heat in the frying pan. Add the onion and cook for 1 minute, before adding the mushrooms.
Sauté the mushroom and onion for several minutes before turning off the heat, and adding the Worcestershire sauce, rosemary and parsley. Stir well, then set aside to cool.
Add the yeast to the cup of warm water and allow to stand for several minutes. Meanwhile, sieve the flour and salt into a large bowl. Add the natural yoghurt and honey.
Pour the warm yeast and water into the flour along with the cooled mushrooms and mix well until a dough forms. Turn the dough out onto a well floured surface and knead with floured hands.
The dough will be incredibly sticky to begin with, so gradually add small amounts of flour until it begins to feel slightly more solid. After 10-15 minutes of kneading, place the dough in a clean bowl lightly greased with olive oil. Cover the bowl with cling film/saran wrap and set in a warm place to rise for an hour.
After an hour, the dough will have doubled. Knock the dough back and divide it into two portions. Gently knead the dough again into a neat round shape and place on a prepared baking tray. Leave the dough to rise again for 30-40 minutes.
Once the dough has risen again, preheat the oven to 200C/400F. Bake the bread on the middle rack for 20-25 minutes. Allow the D’ni Mushroom Bread to cool completely before serving.
I was seriously worried about making a bread like this, but I was incredibly impressed with myself afterwards! The D’ni Mushroom Bread is so wonderfully fragrant and soft, it would compliment any platter of meats, cheeses and chutneys or ideal with fresh soups.
If you’re curious about Myst, you can pick up the games from GOG.com, or wait for Jonathan Blow’s The Witness.
Like this? You might also enjoy the Elder Scrolls IV: Oblivion – S’Jirra’s Famous Potato Bread.

Myst: Uru – D’Ni Mushroom Bread

Difficulty: 3 Hearts

The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win). I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned.

Click ‘Read More’ for the full recipe!

Read More

ChristMMOs: World of Warcraft – Winter Veil Gingerbread Cookies

Merry ChristMMOs! This festive season, Gourmet Gaming will be celebrating with a selection of treats from your favourite MMOs to bring a little bit of gaming to your table this holiday season.
I love gingerbread. I start to buy it around Halloween and then never stop – once, I managed to get a pretty big gingerbread cookie for a mere nine English pennies. It was a good day. I didn’t care that it had a ghost on it and it was November 3rd that is beside the point! The Winter Veil Gingerbread Cookie has featured in World of Warcraft’s festive Winter Veil event for a few years now. This year there’s even a quest titled “The Winter Veil Gourmet” featuring the Winter Veil Gingerbread Cookies, Egg Nog and Hot Apple Cider…
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe makes 24 cookies.
What you will need: A baking tray, greaseproof paper/baking parchment, 2 large mixing bowls, a sieve, 1 tree-shaped cookie cutter, a wooden spoon, a small bowl, and a pastry brush.
Ingredients:
200g / 1½ Cups Plain Flour
Pinch of Salt
¼ Teaspoon Baking/Bicarbonate Soda
2-3 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
¼ Teaspoon Ground Cloves
¼ Teaspoon Ground Nutmeg
55g / ¼ Cup Butter (Room Temperature)
50g / ¼ Cup Caster/Superfine Sugar
1 Egg (Room Temperature)
70g / ⅓ Cup Molasses Sugar
To Garnish:
200g / 7 oz. Green Royal Icing
White Icing Decorating Tubes
2 Tablespoons Icing/Confectioners Sugar
Water
Making the Winter Veil Gingerbread Cookies:
Sift the flour, salt, baking soda and spices into a large bowl then set aside. Line a baking tray with baking paper/greaseproof parchment.
In another bowl, beat the butter and caster sugar together for about a minute. Add the egg and molasses sugar, and continue to mix until well combined. Slowly add the flour and spice mixture, continually beating gently until a dough is formed.
Bring the dough together, then wrap it in cling film/saran wrap and place in the freezer for about 15 minutes. Meanwhile, preheat the oven to 175C/350F.
Once chilled, kneed the cookie dough gently on a floured surface before rolling out to about ¼ Inch thick.
Use the cookie cutters to make your shapes, and set them on the baking tray; evenly spaced and not too crowded. Chill the prepared cookie shapes for 5-10 minutes in the freezer before baking in the oven.
Bake the cookies for 7-8 minutes, depending on their size, then remove from the oven to cool. Repeat this process as needed until all the dough is used.
Garnishing the Winter Veil Gingerbread Cookies:
While the cookies cool, mix the two tablespoons icing/confectioners sugar with a little water to create an icing paste in a small bowl – this will act as a glue between the cookie and the green royal icing.
Roll out the green royal icing on a surface dusted with icing/confectioners sugar to about 1cm thick. Use the cookie cutter again to create the same shapes from the green royal icing. You may need to trim the stumps of the trees off with a knife.
Paint a little of the icing paste on to the surface of the tree shaped cookie, then carefully stick the royal icing tree on top. Use a small rolling pin to evenly distribute the royal icing, to avoid finger prints.
Repeat the process until all the cookies are covered with a green royal icing top. Finally, use the white icing tubes to trace a delicate line around the inner edge to finish the Winter Veil Cookies.

I brought these cookies into work and, frankly, I’ve never been so popular. They were lucky there were any left as I had previously made another batch of 36 that never even made it from the kitchen. You can of course use the recipe above to make any shape cookie, or even add a small hole prior to baking if you’d like to hang them from your tree this Winter Veil.
Like this? You might also enjoy the World of Warcraft – Graccu’s Mince Meat Fruitcake.

ChristMMOs: World of Warcraft – Winter Veil Gingerbread Cookies

Difficulty: 3 Hearts

Merry ChristMMOs! This festive season, Gourmet Gaming will be celebrating with a selection of treats from your favourite MMOs to bring a little bit of gaming to your table this holiday season.

I love gingerbread. I start to buy it around Halloween and then never stop – once, I managed to get a pretty big gingerbread cookie for a mere nine English pennies. It was a good day. I didn’t care that it had a ghost on it and it was November 3rd that is beside the point! The Winter Veil Gingerbread Cookie has featured in World of Warcraft’s festive Winter Veil event for a few years now. This year there’s even a quest titled “The Winter Veil Gourmet” featuring the Winter Veil Gingerbread Cookies, Egg Nog and Hot Apple Cider…

Click ‘Read More’ for the full recipe!

Read More

Request: Minecraft – Pumpkin Pie

Someone was kind enough to remind me that it is Thanksgiving soon! Here in the UK we don’t celebrate the holiday, nor do we eat enough sweet pumpkin flavoured things if you ask me, so I was very, very excited when I saw Minecraft had recently added Pumpkin Pie. This recipe is a bit of a hybrid between a traditional pie, a cheesecake and delicious edible pixels. I promise this is the last recipe of the year that is orange and involves pastry, because it took me 4 attempts to get it just right this time. Not quite as simple as the input made it appear…
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe makes 2 small Pumpkin Pies.
What you will need: A 9-inch loose base cake tin, a large bowl, a whisk/electric mixer, and a 3.5 inch round cookie cutter.
Ingredients:
150g / 6 oz Shortcrust Pastry [Recipe]
150g /⅔Cup Light Brown Sugar
½ Teaspoon Ground Cinnamon
½ Teaspoon Ground Ginger
⅛Teaspoon Nutmeg
Pinch of Salt
400g / 2 Cups Cream Cheese (Room Temperature)
3 Large Eggs (Room Temperature)
1 Teaspoon Vanilla Extract
1 Tablespoon Maple Syrup
230g / 1 Cup Canned Pumpkin
To Garnish:
Various shades of orange icing, cut into small squares.
Preparing the Pumpkin Pie:
Preheat the oven to 200C/390F. With your pastry prepared, roll it out to about 1cm thick, and cut a piece to line the base of your cake tin.
Bake it in the oven for 12 minutes until golden, then remove and leave to cool. Once it’s out of the oven, turn the temperature down to 180C/355F.
Meanwhile, combine the light brown sugar with the cinnamon, ginger, nutmeg and salt. In a separate large bowl, beat the cream cheese until smooth.
Gradually add the sugar and spices, while continuing to beat the cream cheese. Next add the eggs, vanilla and maple syrup and mix well.
Stir in the pumpkin and mix again until combined, then pour the mixture over the now cooled pastry. Place a small tray of water in the bottom of the oven to keep the air moist.
Put the pumpkin pie in the middle of the oven to bake for 30 minutes. After 30 minutes, change the temperature of the oven to 160C/320F and bake for another 15 minutes.
Once firm, remove the pumpkin pie and leave to cool before placing in the fridge to chill for several hours, or overnight.
Making the Pumpkin Pie:
Remove the pumpkin pie from the cake tin and place on a flat surface. With the cooking and chilling, the filling will have contracted. Take a large round cookie cutter, and cut two perfect cakes from the large cake.
Decorate each of the pumpkin pies with tiny icing pixels, and serve with some freshly whipped maple cream.

Beautifully creamy, fluffy and light with a crisp base – I’m feeling hybrids in baking are the way to go. I loved the sweetness with the spices, and then the unusual taste of pumpkin was really complimented by the gentle sour of the cream cheese. While I have no prior pumpkin experience, it was pretty delicious and something I’d like to bake into more cakes in the future for sure.
Like this? You might also enjoy the Castlevania: Symphony of the Night - Cheesecake.

Request: Minecraft – Pumpkin Pie

Difficulty: 3 Hearts

Someone was kind enough to remind me that it is Thanksgiving soon! Here in the UK we don’t celebrate the holiday, nor do we eat enough sweet pumpkin flavoured things if you ask me, so I was very, very excited when I saw Minecraft had recently added Pumpkin Pie. This recipe is a bit of a hybrid between a traditional pie, a cheesecake and delicious edible pixels. I promise this is the last recipe of the year that is orange and involves pastry, because it took me 4 attempts to get it just right this time. Not quite as simple as the input made it appear…

Click ‘Read More’ for the full recipe!

Read More

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

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. 

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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!
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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!

Click ‘Read More’ for the full recipe!

Read More