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.

Ni No Kuni: Wrath of the White Witch – Tikka Mahala

Difficulty: 3 Hearts

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!
[[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.

BioShock: Infinite – Finkton’s Baked Beans

Difficulty: 1 Heart

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

Easter Egg: Super Mario World - Yoshi Eggs

It’s Easter! I hope the Bunny was generous to you all, but just in case he wasn’t here’s a recipe for some cute Yoshi Egg chocolate pops.
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe makes 14 Yoshi Egg pops.
What you will need: Two 7-egg shaped pop moulds, two small glass bowls, a metal spoon, 15 lollipop sticks, and a small saucepan.
Ingredients:
Green Chocolate Colouring
230g / 8 oz. White Chocolate (Finely chopped)
Preparing the Egg Moulds:
Place 30g / 1 oz. of the white chocolate in one of the bowls. Fill the saucepan with a small amount of water, and place the bowl over the saucepan.
Put the saucepan on a medium heat and bring the water to a simmer, slowly melt the chocolate. Once melted, add the green chocolate colouring to achieve the desired shade, mix well.
Using one of the lollipop sticks, dip it into the green chocolate. Using the lollipop stick like a paintbrush, create the three iconic spots on the inside of each egg mould. Remember the green spot pattern will be reversed on the mould!
Once each of the egg moulds have their spots, place them in the fridge to chill until set.
Making the Yoshi Eggs:
Meanwhile, use the same technique to melt the remainder of the white chocolate. Once the green spots are set, take the moulds from the fridge.
Using a small metal spoon, fill each of the egg moulds with some melted white chocolate. Place a lollipop stick so that it comes halfway up the egg onto the melted chocolate, rotate it so that it’s firmly coated.
Once each of the egg moulds are filled, gently tap the mould on a surface to knock out any air bubbles. Place the moulds in the fridge to chill until set.

Though incredibly simple to make with a little patience, these Yoshi Egg chocolate pops are adorable. Experiment by adding nuts, sprinkles or mini marshmallows to the chocolate for an additional touch.
Like this? You might also enjoy the Yoshi’s Cookie - Yoshi Cookies.

Easter Egg: Super Mario World - Yoshi Eggs

Difficulty: 2 Hearts

It’s Easter! I hope the Bunny was generous to you all, but just in case he wasn’t here’s a recipe for some cute Yoshi Egg chocolate pops.

Click ‘Read More’ for the full recipe!

Read More

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

ChristMMOs: League of Legends - Eggnog Health & Mana Potions

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.
The League of Legends seasonal event is known as the “Snowdown Showdown”. During this time, many festive fares slip into the world with one of the regular changes being the trade-in of the traditional Health and Mana potions for ones of the Eggnog variety! Here in the UK, Eggnog isn’t very popular. So when I saw my chance to taste the drink that saturated my favourite Christmas cartoons and movies as a kid, I couldn’t turn it down.
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe serves 4-6.
What you will need: A whisk, three mixing bowls, a piping bag and nozzle, and a fine grater.
Ingredients:
4 Eggs (Separated & Room Temperature)
75g / ⅓ Cup Caster/Superfine Sugar
500ml / 20 fl oz. Whole Milk
225ml / 1 Cup Double/Heavy Cream
85ml / 3 fl oz. Bourbon
2 Tablespoons Sugar
Fresh Nutmeg
Blue Food Colouring
1 Tablespoon Cocoa Powder
To Garnish:
110ml / ½ Cup Double/Heavy Cream
1 Tablespoon Icing/Confectioners Sugar
Blue Food Colouring
1 Teaspoon Cocoa Powder
Fresh Nutmeg
Making the Garnish:
Whisk together the cream and icing/confectioners sugar until soft peaks form. Divide the cream in half. Add blue food colouring to one half, and cocoa powder to the other. Mix well and set the cream aside while you prepare the drinks
Making the Eggnog Potions:
In a bowl, beat the egg yolks until pale, then gradually add the sugar and continue to beat for about 5 minutes. Add the milk, cream and bourbon, a sprinkling of freshly grated nutmeg, and mix well.
In a separate bowl, whisk the egg whites until soft peaks form, then add the two tablespoons of sugar and continue to beat until the peaks stiffen. Whisk the egg whites into the prepared egg yolk mixture until well combined.
At this time, divide the mixture in two. One will become the Health potion, the other will be the Mana potion. To one mixture, add a dash of blue food colouring and mix. To the other, sieve in the cocoa powder and mix.
Pour the Eggnog Mana and Health potions into individual glasses, top with a piped swirl of corresponding whipped cream and a garnish with freshly grated nutmeg.

I was apprehensive about making Eggnog as I don’t usually enjoy bourbon, but the sweet cream and the spiced nutmeg cut the flavour just perfectly. Chilled in the fridge, this drink is both refreshing and warming. So whether you’re in need of health or in need of mana, I have discovered Eggnog is always the answer.
Like this? You might also enjoy the Animal Crossing - Brewster’s Pigeon Blend.

ChristMMOs: League of Legends - Eggnog Health & Mana Potions

Difficulty: 2 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.

The League of Legends seasonal event is known as the “Snowdown Showdown”. During this time, many festive fares slip into the world with one of the regular changes being the trade-in of the traditional Health and Mana potions for ones of the Eggnog variety! Here in the UK, Eggnog isn’t very popular. So when I saw my chance to taste the drink that saturated my favourite Christmas cartoons and movies as a kid, I couldn’t turn it down.

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. 

Click ‘Read More’ for the full recipe!

Read More

Fahrenheit/Indigo Prophecy – Steak and Fries

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

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

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

Fahrenheit/Indigo Prophecy – Steak and Fries

Difficulty - 2.5 Hearts

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

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

Click ‘Read More’ for the full recipe!

Read More

Final Fantasy XI - Moogle Pie

I was shocked and appalled when I realised a food from Final Fantasy hadn’t been done yet. What the hell kind of gaming blog is this?! Inspired by our friends over at The Drunken Moogle, I thought what better way to pay tribute to such an epic and celebrated series than a fresh Moogle Pie! But don’t worry, these pies aren’t made from Moogles, but by Moogles. Though I can imagine a drunken one may be in charge of the pastry department, which explains why a Moogle Pie must be a little burnt to be truly authentic.
Click ‘Read More’ for the full recipe!
[[MORE]]

This recipe makes 2 Moogle Pies.
What you will need: Greaseproof paper/baking parchment, a large baking tray, a vegetable peeler, a large pan, a knife, and a pastry brush.
Ingredients:
400g / 5 Cups Cooking Apples (4 Large apples approx.)
25g / ⅛ Cup Butter
25ml / ⅛ Cup Water
50g / ¼ Cup Caster/Super Fine Sugar
½ Teaspoon Ground Cinnamon
2 Tablespoons Raisins
4 Tablespoons Apple/Orange Juice
Small Handful Breadcrumbs
320g / 11oz Ready-to-Roll Puff Pastry
1 Small Egg (Beaten)
Preparing the Moogle Pie:
Preheat the oven according to the directions on your puff pastry. Usually about 200C/390F. Prepare a baking tray with greaseproof paper/baking parchment. Soak the raisins in the apple/orange juice.
Peel and cor the apples, then chop them into small chunks. Keep them in a large bowl of cool water to stop them from browning.
In a large pan on a medium heat, warm the butter until melted then add the apples, sugar and water. Cook the apples for about 4-5 minutes, until softened.
Remove the pan from the heat, then stir in the raisins and the juice, cinnamon and breadcrumbs. Mix until well combined.
Making the Moogle Pie:
Unroll your puff pastry and cut it in half. Take one half of the sheet and lay it on the prepared baking tray; for ease, make one Moogle Pie at a time.
Add a few tablespoons of the apple filling to the middle of the pastry. Shape it into an even, long rectangle and make sure to leave about an inch of pastry and the top and bottom. Be careful not to over fill it.
Take the beaten egg and with the pastry brush, brush an outline of the beaten egg on the pastry around the apple filling; this will help the pastry to seal.
For the next step you can use a lattice pastry cutter to create a top layer of pastry if you have one, but if you don’t, use the plaiting/braiding method below.
Cut into the pastry on the long sides; create an equal number of strips of pastry on both sides. Finally, make a square flap at the bottom and top. Please see THIS illustration for help – it can be a little tricky!
Carefully tuck the bottom and top flaps over the apple filling. Begin to plait/braid the strips of pastry over the filling. Do this by alternating the strips of pastry over each other as you move down.
Lightly brush a little more beaten egg over the finished pastry, then pop it in the oven for about 20 minutes. Once it’s nicely golden, and maybe even a little burnt, remove it from the oven.
Allow it to cool before serving. Moogle Pie is delicious on its own, or with some custard, cream or ice-cream.

Luckily, I had my mom on hand (who I now suspect may be part Moogle herself due to her pastry plaiting skills) because this pie can be a little difficult to make look just right, but it’s most definitely worth it! The combination of a strudel and pie recipe was ideal, and although a Moogle Pie is traditionally apple, you could use the recipe above to also make peach, apricot or berry pies too. Just don’t forget your magic spell, and your Moogle Pie will always be delicious.
Like this? You might also enjoy the Fable II – Amazing Apple Pie.

Final Fantasy XI - Moogle Pie

Difficutly - 3.5 Hearts

I was shocked and appalled when I realised a food from Final Fantasy hadn’t been done yet. What the hell kind of gaming blog is this?! Inspired by our friends over at The Drunken Moogle, I thought what better way to pay tribute to such an epic and celebrated series than a fresh Moogle Pie! But don’t worry, these pies aren’t made from Moogles, but by Moogles. Though I can imagine a drunken one may be in charge of the pastry department, which explains why a Moogle Pie must be a little burnt to be truly authentic.

Click ‘Read More’ for the full recipe!

Read More