Ni No Kuni: Wrath of the White Witch – Tikka Mahala
I think it would be safe to assume that the Tikka Mahala is the Dong Dong Dell soul-mate of our world’s Tikka Masala. While both dishes enjoy the title of “The King of Curries”, only one is made with seeds from a volcano as part of the Sheikh’s special spices. These special spices are comprised of “ turmeric root” and “three pinches of spicy seeds” which thankfully are readily available most likely at your local supermarket, so there’s no need to make a trek to Old Smoky - ideal should you find yourself lacking in enthusiasm. Make this curry for you and a friend, and get yourself some merit stamps.
Click ‘Read More’ for the full recipe!
Read More
BioShock: Infinite – Finkton’s Baked Beans
Ah, baked beans. The (apparent) staple of the student diet, and now also of the minority workers in Finkton’s Shanty-town. Frankly, it’s rather impressive the Vox Populi are starving at all what with the copious amount of food (and money) they seem to throw away in their bins… Starving or not, Booker DeWitt is a man on a mission who requires sustenance, and the slim pickings of a young girl’s shack are obviously fair game. Nom. Nom. Nom.
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!
Read More
The Elder Scrolls V: Hearthfire – Snowberry Crostata
Hearthfire, or “Sim-rim” as I like to call it, was released as DLC for The Elder Scrolls V this week. I’m not sure if while wandering the beautifully stark landscape of Skyrim one of the thoughts in your mind was “This sure is the perfect place to start a family!” (it’s not, it’s full of dragons), but build ye shall.
A Snowberry Crostata is the perfect dish for a citizen of Skyrim; Snowberries are renown for their frost and fire resisting properties, and what’s better after a day out Fus-Ro-Dah’ing or getting lost in a Dwemer ruin than a home baked treat.
Click ‘Read More’ for the full recipe!
Read More
Request: The Legend of Zelda: The Wind Waker – Grandma’s Elixir Soup
Believe it or not, I didn’t have many friends growing up. When I got to High School I was lucky enough to have one friend who also played games, who interestingly enough looked an awful lot like Link… He invited me over to his house with the intention of playing the Resident Evil GameCube remake, but instead we played the Legend of Zelda: The Wind Waker. All day. And wished we could consume this soup.
Click ‘Read More’ for the full recipe!
Read More
Request: Devil May Cry 3 - “Dante’s Inferno” Pizza
Recently, our copy of the Devil May Cry HD collection finally found it’s way to us so we’ve been reliving the gaming past. I’m a huge fan of the first Devil May Cry; I played it many times, but never bothered to pick up any of the sequels. It wasn’t until a couple of people started telling me how amazing the third instalment was that I thought I should probably give it a go, and you probably would too if someone told you they quit a job to play the game full-time when it came out. I’ve made pizza twice before for Gourmet Gaming, so this time I thought I’d kick it up a notch with this “Dante’s Inferno” recipe. A chilli base, with chilli sauce and chilli cheese, topped with spicy pepperoni and Dante’s detested black olives – one bite is sure to drag you to hell. At least your tears will prove your humanity.
Click ‘Read More’ for the full recipe!
Read More
Beyond Good and Evil - K-Bups
How many E3s are we going to go through before we receive any news about Beyond Good and Evil 2? Each year it’s brought up, people demanding to know more since a teaser was posted an eternity ago. This desire for a sequel gives me hope for the gaming industry; that in a market saturated with complex clones, what we still yearn for is the simplicity of a beautiful story of friendship and good triumphing over evil (without the need for senseless violence). Sometimes, we don’t even want a quick-time event! We just want to take photos and hang out with a pig, who knew? Initially conceived as a possible early Gourmet Gaming recipe, as I had just finished playing Beyond Good and Evil for the first time last summer, K-Bups were off the cards until I found an incredible cake pop pan in a local store. Sticking to the quasi-Jamaican theme – these K-Bups are beautiful balls of vanilla and coconut sponge, filled with a coconut frosting and coated in a delicate purple chocolate.
Click ‘Read More’ for the full recipe!
Read More
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.
Click ‘Read More’ for the full recipe!
Read More
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).
Click ‘Read More’ for the full recipe!
Read More
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.
Click ‘Read More’ for the full recipe!
Read More
![Ni No Kuni: Wrath of the White Witch – Tikka Mahala
I think it would be safe to assume that the Tikka Mahala is the Dong Dong Dell soul-mate of our world’s Tikka Masala. While both dishes enjoy the title of “The King of Curries”, only one is made with seeds from a volcano as part of the Sheikh’s special spices. These special spices are comprised of “ turmeric root” and “three pinches of spicy seeds” which thankfully are readily available most likely at your local supermarket, so there’s no need to make a trek to Old Smoky - ideal should you find yourself lacking in enthusiasm. Make this curry for you and a friend, and get yourself some merit stamps.
Click ‘Read More’ for the full recipe!
[[MORE]]
This recipe serves 4-6.
What you will need: A food processor or blender and a large saucepan.
For the Curry Paste:
4 Cloves Garlic
1 Teaspoon Fresh Ginger
1 Red Chilli
1 Teaspoon Tumeric
2 Tablespoons
Dried Coriander
Ground Cumin
Garam Masala
Paprika
Seeds of 4 Cardamom Pods
Olive Oil
For the Tikka Mahala:
4 Tablespoons Olive Oil
30g / ¼ Cup Butter
2 Large White Onions (Chopped)
1 Red Bell Pepper (Chopped)
1 Yellow Bell Pepper (Chopped)
400g / 14 oz. Diced Beef
800g / 28 oz. Chopped Tomatoes (Tin/Can)
2 Tablespoons Tomato Purée
200ml / 1 Cup Water
200ml / 1 Cup Cream
100ml / ½ Cup Natural Yoghurt
Salt & Pepper
Making the Curry Paste:
Using a food processor or blender, combine together all the ingredients and blend well. Add a little olive oil to bring the paste together, then set aside.
Making the Tikka Mahala:
In a large saucepan on a medium heat, warm the olive oil and butter together. Add the onions and cook until soft and golden. Add the curry paste, followed by the peppers and cook for 5-10 minutes.
Add the diced beef and cook for 5 minutes before adding the tinned/canned chopped tomatoes and tomato purée. Pour in the water and allow to simmer for 15-20 minutes.
Once cooked, pour in the cream and yoghurt and mix thoroughly. Season with salt & pepper to taste, and add more spices gradually if you like it slightly hotter. Serve with fluffy basmati rice.
Curry, in any form, is one of my favourite foods. Although curries can appear intimidating, they can be surprisingly easy to make and require little effort. The Tikka Mahala is rather mild (by my tastes) and creamy, ideal for most palates, so don’t be put off by the idea of “volcanic seeds” - but you can kick it up a notch if, like me, it’s hardly a curry if your face isn’t on fire. You can alter the recipe by using chicken, prawns or add extra vegetables for a fabulous vegetarian feast.
Like this? You might also enjoy the Kirby’s Dreamland/Super Smash Bros. Brawl - Superspicy Curry.](http://25.media.tumblr.com/a146bdf927369d7125c5a69d373c2307/tumblr_ml24tcoqtq1qjhjgyo1_500.jpg)
![BioShock: Infinite – Finkton’s Baked Beans
Ah, baked beans. The (apparent) staple of the student diet, and now also of the minority workers in Finkton’s Shanty-town. Frankly, it’s rather impressive the Vox Populi are starving at all what with the copious amount of food (and money) they seem to throw away in their bins… Starving or not, Booker DeWitt is a man on a mission who requires sustenance, and the slim pickings of a young girl’s shack are obviously fair game. Nom. Nom. Nom.
Click ‘Read More’ for the full recipe!
[[MORE]]
This recipe serves 2.
What you will need: A large saucepan.
Ingredients:
Olive Oil
1 White Onion (Finely Chopped)
1 Clove Garlic (Finely Chopped)
400g / 15 oz. Can Chopped Tomatoes
400g / 15 oz. Can Cannellini Beans (Precooked)
1 Tablespoon Tomato Purée
½ Teaspoon Dried Chilli Flakes (Optional)
½ Teaspoon Sugar
1 Teaspoon Dried Oregano
Salt & Pepper
Making Finkton’s Baked Beans:
In a large pan on a medium heat, warm the olive oil. Add he onion and garlic and fry until golden.
Add the chopped tomatoes, cannellini beans and tomato purée. Mix well, then season with the chilli flakes, oregano, and salt and pepper to taste.
Reduce to a low heat, cover, and allow the beans to simmer for around 20-25 minutes, until the sauce has thickened.
Alternate method: Cram all the ingredients into a tin can. Use a blast of Devil’s Kiss to quickly and effectively cook and possibly incinerate the entire contents. Enjoy.
Although a far cry (lol, videogame pun) from your usual processed baked beans, there’s a wholesome, home-made flavour with this recipe; fresh yet comforting. Don’t be a Dimwit! Finkton’s Baked Beans would be perfectly at home with a strong cheese or fried sausages on some freshly baked bread.
Like this? You might also enjoy the Dishonored - Apricot Tartlet.](http://25.media.tumblr.com/83b2993bb43656b534d109d0875a4306/tumblr_mkp9ztLnJB1qjhjgyo1_r1_500.jpg)
![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.](http://25.media.tumblr.com/8886d6af6a5bb289d06050935906b85a/tumblr_mgoypdLxZs1qjhjgyo1_500.jpg)
![The Elder Scrolls V: Hearthfire – Snowberry Crostata
Hearthfire, or “Sim-rim” as I like to call it, was released as DLC for The Elder Scrolls V this week. I’m not sure if while wandering the beautifully stark landscape of Skyrim one of the thoughts in your mind was “This sure is the perfect place to start a family!” (it’s not, it’s full of dragons), but build ye shall.
A Snowberry Crostata is the perfect dish for a citizen of Skyrim; Snowberries are renown for their frost and fire resisting properties, and what’s better after a day out Fus-Ro-Dah’ing or getting lost in a Dwemer ruin than a home baked treat.
Click ‘Read More’ for the full recipe!
[[MORE]]
This recipe makes 2 Snowberry Crostatas.
What you will need: Two saucepans, a sieve, a whisk, a container, a baking tray, a rolling pin, a knife, a round 7inch template and a pastry brush.
For the Crema Pasticcera:
70g / ⅓ Cup Sugar
½ Vanilla Pod (Scored)
3 Egg Yolks (Room Temperature)
30g / ¼ Cup Flour
225ml / 1 Cup Whole Milk (Two Halves)
For the Snowberry Crostata:
350g / 12 oz. Shortcrust Pastry – Recipe
200g / 1 Cup Berries/Fruits
Redcurrants
Cherries (Pitted)
Blackcurrants
2 Tablespoons Orange Juice
50g / ¼ Cup Sugar
1 Beaten Egg
Preparing the Crema Pasticcera:
Warm half a cup/110ml of milk with the vanilla pod on a low heat and in a good saucepan. Allow it to slowly just come to the boil. Keep an eye on this, do not let it boil over or burn! Once your milk is bubbling, remove it from the heat and allow it to cool.
Meanwhile, whisk the egg yolks with the sugar until a creamy paste is formed. Sieve in the flour and add the other half cup of milk. Whisk together again until well combined.
Remove the vanilla pod from the cooled milk, then add the egg mixture. Return the saucepan onto a very low heat, and whisk continually as it warms through.
After several minutes, the custard will begin to thicken. Once the crema pasticcera has reached a good consistency, immediately pour it into a container and place in the fridge to cool completely.
Preparing the Snowberry Filling:
In a saucepan warm the redcurrants, blackcurrants and cherries (or whatever berries or fruits you like) with the orange juice and sugar on a medium heat until they soften.
Once the berries have simmered for a few minutes and start to resemble a jam, remove them from the heat and set aside to cool. Feel free to keep some fresh berries or fruits aside to use as a garnish.
Making the Crostata:
Prepare and line a flat baking tray with greaseproof paper/baking parchment and preheat the oven to 200C/390F.
Roll out your dough on a floured surface to about 3cm thick. Cut a round of dough 7 inches in diameter and place on the prepared baking tray.
Spoon 3 tablespoons of the chilled crema into the middle of the pastry, spread it around but leave a border of pastry about an inch around it. Wash a little beaten egg on the pastry around the crema.
Next, carefully fold over the pastry edges around the crema, keeping the folds neat and flat. Cover the pastry with a wash of beaten egg.
Pile 2 tablespoons of the fruit compote on top of the crostata, and allow it to just about cover the folded edges. Sprinkle a little granulated sugar on top, then place in the oven to bake for about 15 minutes.
Crostatas are a type of traditional Italian pie. What’s an Italian inspired pie doing in a Nordic set game, you ask? Maybe some rogue Kajiit or Dunmer merchant smuggled it in from a neighbouring province… Who knows! But it sure is tasty. It’s simple and rustic, with a great balance between the sweet vanilla crema and tart fruits. I was initially going to only use redcurrants or cranberries for the crostata, but decided they were slightly too sour. You could use any berry or fruit you like, but I decided to try and emulate the flavour I felt snowberries would have by creating a mixture.
Like this? You might also enjoy the Elder Scrolls V: Skyrim – Sweet Roll.](http://24.media.tumblr.com/tumblr_m9wcai9s141qjhjgyo1_r1_500.jpg)
![Request: The Legend of Zelda: The Wind Waker – Grandma’s Elixir Soup
Believe it or not, I didn’t have many friends growing up. When I got to High School I was lucky enough to have one friend who also played games, who interestingly enough looked an awful lot like Link… He invited me over to his house with the intention of playing the Resident Evil GameCube remake, but instead we played the Legend of Zelda: The Wind Waker. All day. And wished we could consume this soup.
Click ‘Read More’ for the full recipe!
[[MORE]]
This recipe serves 6.
What you will need: A baking tray, a large pot and a blender.
Ingredients:
3 Large Parsnips
4 Large Carrots
2 Medium White Onions
2 Garlic Cloves
1 Teaspoon Crushed Dried Chilli (Optional)
1 Teaspoon Ground Ginger
Salt & Pepper
Olive Oil
900ml / 4 Cups Cuckoo, Chicken or Vegetable Stock
Cream
Fresh Chives
Making the Elixir Soup:
Preheat the oven to 200C/390F and prepare a baking tray. Chop up the parsnips, carrots and onions into roughly even-sized chunks. Finely chop one of the garlic gloves, and mix it in with the vegetables on the baking tray.
Cover the vegetables with a thin layer of olive oil. Season with salt and pepper to taste, then add the chilli and ginger. Roast the vegetables in the oven for 30-40 minutes until soft and golden.
Once the vegetables are cooked, remove them from the oven and set aside. In a large pot, heat a teaspoon of olive oil, finely chop the second clove of garlic then add it to the warm oil. Have your chicken or vegetable stock ready!
Add the roasted vegetables to the pot and turn the heat to low. Add half the stock to the pot, then blend. Gradually add the rest of the stock to thin the soup as you blend it; you may need a little more or less to get the right consistency.
Taste, and season again with salt and pepper if required. Serve the soup, then add a swirl of cream and some freshly chopped chives to garnish.
Whenever I eat something fresh and home made, I always feel super invigorated and powerful, and this soup did for me exactly what it does for Link! You’d think it’s a bit early in the calendar for such a hearty, warming soup, but today in Scotland I think Winter II arrived so it was more than appropriate. I enjoyed my Elixir Soup with some delicious rye bread, which will now be my comfort when in times of need during adventures to help a princess.
Like this? You might also enjoy the Legend of Zelda: Twilight Princess - Yeto’s Soup.](http://24.media.tumblr.com/tumblr_m8te26ebfV1qjhjgyo1_r1_500.jpg)
![Request: Devil May Cry 3 - “Dante’s Inferno” Pizza
Recently, our copy of the Devil May Cry HD collection finally found it’s way to us so we’ve been reliving the gaming past. I’m a huge fan of the first Devil May Cry; I played it many times, but never bothered to pick up any of the sequels. It wasn’t until a couple of people started telling me how amazing the third instalment was that I thought I should probably give it a go, and you probably would too if someone told you they quit a job to play the game full-time when it came out. I’ve made pizza twice before for Gourmet Gaming, so this time I thought I’d kick it up a notch with this “Dante’s Inferno” recipe. A chilli base, with chilli sauce and chilli cheese, topped with spicy pepperoni and Dante’s detested black olives – one bite is sure to drag you to hell. At least your tears will prove your humanity.
Click ‘Read More’ for the full recipe!
[[MORE]]
This recipe makes 4 pizzas.
What you will need: A large mixing bowl, a sieve, a rolling pin and a pizza tray or pizza stone.
For the Chilli Dough:
500g / 4 Cups ‘00’ or Strong White Flour
½ Teaspoon Salt
325ml / 1⅓ Cups Warm Water
1 Sachet (7g) Dried Fast Action Yeast
½ Tablespoon Sugar
2 Tablespoons Chilli Infused Olive Oil
1 Teaspoon Chilli powder
For the Topping:
150g / 1 Cup Tomato Purée
¼ Teaspoon Dried Chilli Flakes
Salt & Pepper
½ Teaspoon Dried Oregano
1 Red Birdseye Chilli (Finely Chopped)
250g / 1½ Cup Hard Mozarella (Grated)
75g / ½ Cup Spicy Hard Cheese (Grated)
20 Medium Pepperoni Slices
50g / ½ Cup Pitted Black Olives (Sliced)
Making the Pizza Dough:
Sieve the flour and salt into a large mixing bowl. Meanwhile, in a jug, pour in the warm water and add the yeast, sugar and olive oil to it. Mix well, and allow the the mixture to stand for a few minutes.
Make a well in the flour, and pour the water and yeast into the middle. Sprinkle in the chilli powder. Using a fork, mix the flour into the water until the dough begins to come together.
Once a ball has formed, turn the dough out onto a floured surface, and with floured hands kneed the dough well for about 10 minutes. It should be warm, and make a smooth ball when ready.
Return the dough to the large bowl, cover and sit in a warm place to rise for about an hour.
Making the “Dante’s Inferno” Pizza:
Preheat the oven to as high it goes, usually about 250C/480F. Place your pizza tray/stone in the oven to warm up.
Meanwhile, roll out a portion of the dough into a rough circle to fit your tray – the ideal base should be very thin. Carefully remove the warm tray from the oven, and line the tray with the rolled out dough. Trim any excess edges so that you have an even circle.
Next, cover the top of the pizza with some tomato purée, and use the back of a spoon to spread it around. Season to taste with salt and pepper, then sprinkle on the dried chilli flakes, oregano and fresh, finely chopped red chillies.
Next cover with a layer of cheese, combining the mozzarella and chilli cheese. Finally, place the pepperoni and black olives before putting in the oven until golden brown and crisp.
Most people will get injuries from sports growing up, I got them from playing Devil May Cry in the form of chronic wrist and arm cramps; “Dante Must Die” seems to be more a case of “Dani Must Die” - and this is pretty much how this fiery dish will make you feel. Hot to its very core, but still flavoursome and subtle (a little like Dante himself), “Dante’s Inferno” is truly the nine circles of hell. And remember; devils never cry.
Like this? You might also enjoy punching yourself in the face.](http://25.media.tumblr.com/tumblr_m6arb384Ok1qjhjgyo1_500.jpg)
![Beyond Good and Evil - K-Bups
How many E3s are we going to go through before we receive any news about Beyond Good and Evil 2? Each year it’s brought up, people demanding to know more since a teaser was posted an eternity ago. This desire for a sequel gives me hope for the gaming industry; that in a market saturated with complex clones, what we still yearn for is the simplicity of a beautiful story of friendship and good triumphing over evil (without the need for senseless violence). Sometimes, we don’t even want a quick-time event! We just want to take photos and hang out with a pig, who knew? Initially conceived as a possible early Gourmet Gaming recipe, as I had just finished playing Beyond Good and Evil for the first time last summer, K-Bups were off the cards until I found an incredible cake pop pan in a local store. Sticking to the quasi-Jamaican theme – these K-Bups are beautiful balls of vanilla and coconut sponge, filled with a coconut frosting and coated in a delicate purple chocolate.
Click ‘Read More’ for the full recipe!
[[MORE]]
This recipe makes 24+ K-Bups.
What you will need: A cake pop pan or a cake pop scoop or a pair of good hands, 2 large mixing bowls, 1 small mixing bowl, 1 large heat resistant bowl, a sieve, a whisk, a wooden spoon, 2 large pans and an icing bag/syringe with a star nozzle.
For the Cake:
170g / ¾ Cup Butter (Room Temperature)
150g / ¾ Cup Caster/Superfine Sugar
2 Large Eggs (Room Temperature)
1 Teaspoon Vanilla Extract
225g / 1½ Cups Plain Flour
½ Teaspoon Baking Powder
½ Teaspoon Baking/Bicarbonate Soda
Pinch of Salt
125ml / ½ Cup Coconut Milk (Reduced)
For the Frosting:
120g / ½ Cup Butter (Room Temperature)
150g / 1¾ Cup Icing/Confectioners Sugar
Pinch of Salt
1 Teaspoon Vanilla Extract
4-6 Tablespoons Coconut Milk (Reduced)
For the Chocolate Coating:
300g / 1¾ Cups White Chocolate
Purple Chocolate Dye
Edible Purple Dusting (Optional)
Preparing the Cake:
First reduce some coconut milk. Do this by bringing it to the boil in a large pan over a medium high heat, then allowing to simmer for about 30 minutes. Transfer it into a clean vessel and set aside to cool.
Preheat the oven to 160C/325F. In a large mixing bowl, cream the butter and the sugar together until pale and fluffy. Next add the eggs one at a time and stir in the vanilla extract.
In a separate bowl, sieve together the flour, baking power, baking soda and salt. Alternately add a little of the flour mixture, then the reduced coconut milk, until it’s all gone - finishing with the flour mixture.
Fill your cake pop tray with the cake mixture and cook for about 15-17 minutes. Allow the cake balls to cool while you prepare the frosting.
Making the Frosting:
In a large bowl cream the butter until pale. Add the vanilla and pinch of salt.
Slowly sieve in the icing/confectioners sugar and beat well each time. Alternately add the reduced coconut until the desired consistency is achieved.
Preparing the K-Bups:
By now the cake balls should be cooled. Take an icing bag/syringe and fill it with the coconut vanilla frosting. Using a medium or small star nozzle with the icing bag, and a gentle touch, carefully slide the nozzle into the cake ball about halfway.
Move it around gently to create some space, then carefully, but firmly, squeeze the frosting into the ball.
Once it feels solid, or a little bit of frosting escapes, slide the nozzle back out. Repeat this procedure for each of the cake balls. Don’t worry if a few small cracks appear, these will be covered up by the coating.
Alternative Method:
You can of course use the more traditional option of making cake balls by baking the mixture as a cake, crumbing it, and mixing it with the frosting.
Then mould it into balls and create a hole to fill with the frosting. The final step applies to both ways – so you don’t need a cake pop pan at all.
Making the K-Bups:
Melt the white chocolate in a large bowl over some boiling water, stirring it occasionally until smooth – being careful not to heat it too much. Add the purple chocolate colouring until happy with the shade.
Pop the cake balls one at a time into the chocolate and roll them around until fully coated. Use a fork to raise them out, shake any excess chocolate off, then set on greaseproof paper/baking parchment to dry.
Once all the cake balls have been coated in chocolate and are dry, dip them in the melted chocolate again to get an even second coat, then leave to dry.
Once the second chocolate coating has solidified, lightly dust the cakes with some iridescent purple dust for the finishing touch.
Exotic in both appearance and taste, these K-Bups are rich, sweet and creamy – in fact that frosting is so good, you might want to keep some for dipping on the side, or just a snack for later. Due to their size and shape, they’re incredibly addictive in that I found myself just casually shovelling them into my mouth, even if my energy bar was already full. The “synthetic food of the Hillyan people”, K-Bups are certainly not from this world; the cake version of a space whale, if you like.
Like this? You might also enjoy the Beyond Good and Evil – Starkos.](http://25.media.tumblr.com/tumblr_m5mi8gHigb1qjhjgyo1_r1_500.jpg)
![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.
Click ‘Read More’ for the full recipe!
[[MORE]]
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.](http://25.media.tumblr.com/tumblr_m2p0llAPep1qjhjgyo1_500.jpg)
![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).
Click ‘Read More’ for the full recipe!
[[MORE]]
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.](http://24.media.tumblr.com/tumblr_m2c36zvF6x1qjhjgyo1_500.jpg)
![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.
Click ‘Read More’ for the full recipe!
[[MORE]]
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.](http://24.media.tumblr.com/tumblr_m0wbo88aLH1qjhjgyo1_500.jpg)
