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Jasemine Jackson

on 19 February 2015

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Transcript of THEY ATE WHAT!?!

Welcome to the panel that tells you how to make your favorite foods from your favorite media!
The Otaku Kitchen
Wasteland Omelet - Fallout: New Vegas
Hasperat - Star Trek
Golden Brown Pizza - Dead Rising
Poffins - Pokemon
S'Jirra's Famous Potato bread with Nirnroot Salad - The Elder Scrolls: Oblivion
Chu Jelly - The Legend of Zelda series
Amnrosia - Battlestar Galactica
*Contains Alcohol*
Brewster's Pigeon Blend - Animal Crossing
Sunset Sarparailla - Fallout: New Vegas
Love Potion #8.5 - The Sims 2
Health Potion - Diablo series
*Contains Alcohol*
Sweet Roll - The Elder Scrolls: Skyrim
Cellular Peptide Cake with Mint Frosting -
Star Trek
Sea Salt Ice Cream - Kingdom Hearts series
Moogle Pie - Final Fantasy XI
Lava Cookies - Pokemon
Spark Lemon - Kingdom Hearts: Birth By Sleep
Plomeek Soup - Star Trek
Yeto's Superb Pumpkin and Goat Cheese Soup - The Legend of Zelda: Twilight Princess
Super Spicy Curry - Kirby's Dreamland
Butterbeer - Harry Potter Series
Elven Lembas Bread - The Lord of the Rings
Crunchy Spider Surprise - World of Warcraft
Energy Bar - The Walking Dead
Chunko - Honey Candy Bar - Deus Ex
Enjoy !
Pumpkin Pastries - Happy Potter Series
Zess Frappe - Paper Mario: The Thousand Year Door

For the cake:

2 3/4 cups flour

1 2/3 cups sugar

1 tablespoon baking powder

3/4 teaspoon salt

3/4 cup softened unsalted butter

4 eggs whites

1 egg

1 cup vanilla yogurt

2 teaspoons vanilla extract

1 teaspoon almond extract

For the frosting:

1 1/2 c. confectioners sugar

2 tbsp. milk

1 tbsp. shortening

1/2 tsp. vanilla

1/8 tsp. mint or peppermint extract or to taste

blue food coloring
Preheat the oven to 350°F. Mix all of the dry ingredients. Add the softened butter and mix until crumbly. Add the egg whites, then the whole egg. Beat well. In a separate bowl whisk the yogurt with the two extracts. Add this mixture to the batter. Beat until fluffy. Pour the batter into a small square baking pan. Bake for 30-40 minutes or until a knife or toothpick inserted into the center will come out clean when done. Let the cake cool and set. While it sets, you should prepare the frosting. Mix all the frosting ingredients in the order listed in small bowl. Beat until you reach a creamy consistency. Add more sugar if the frosting is too thin. Split the frosting into two bowls. In one bowl, add the blue food coloring. You will need a lot to get a deep blue. In the other bowl, mix in the black food coloring. Emulate this picture when frosting.

3 cups Fruit Juice (I used Passionfruit but any juice will do, Apple will make it more transparent)

1 cup Tonic Water (regular water can substituted if you don't want the bitterness, but tonic water will make the jelly glow in a black light!)

Food Dyes (the colors of the Chu Jelly you want to emulate)

4 packets Gelatin

Honey or other sweetener (optional)

A glass pitcher or funnel
Make sure you have all your ingredients ready and accessible, because we are working with hot liquid and time-senstive gelatin. Bring your juice and tonic water to a boil. If you are adding sweetener to the mix to mask the tonic taste, add it as it boils. After the liquid has reached a boil, SLOWLY stir in the gelatin with a wooden spoon, careful not to add too much at once or it may clump. Pour the liquid into the pitcher. Add the liquid from the pitcher to your bottles. If you are using a funnel, funnel the liquid directly into your bottles. Add a few drops of the food coloring you want for that particular bottle into the liquid, and stir until the color is consistent throughout the bottle. Once the bottles look right, refrigerate them for about two hours or until the jelly has become a more jelly-like texture. Your can eat your jelly with a spoon, or you can stir the jelly up, add a small amount of additional juice, and drink it like Link. Also, no one tells you in the game, but Chu Jelly tastes totally great with whipped cream. Whip yourself up some Lon Lon cream and put it on top!

4 tablespoons olive oil

2 cups chopped leeks, white part only

2 tablespoons finely chopped garlic


2 cups carrots, peeled and chopped into rounds

1 cup lima beans

1 cup cauliflower florets

2 cups fresh green beans, cut into 1 inch pieces

2 quarts vegetable broth

4 cups peeled, seeded, and chopped tomatoes

2 ears corn, kernels removed

1/2 teaspoon black pepper

2-3 leaves fresh basil, sliced into strips

1/4 cup chopped fresh parsley leaves

1 to 2 teaspoons lemon juice
Heat the olive oil in a large stockpot on medium heat. Add leeks, garlic, and a bit of salt and cook until they begin to soften. Add the carrots, lima beans, cauliflower, and green beans and cook for about 5 more minutes, stirring occasionally. Increase the heat to high and add the stock, simmer. Once it's simmering add the tomatoes, corn, and pepper. Bring heat to low and cook with pot covered until the vegetables are tender enough to pierce easily with a fork, about a half hour. Don't overcook. Add salt to taste. Remove from heat and add the parsley, basil and lemon juice. Blend together in a food processor. Some of the crew though it might taste good with sour cream or parmesan cheese and croutons as well.

1/2 cups short-grain rice

1 1/2 cups water

2 tbs. seasoned rice vinegar

4 soft-shell crabs, cleaned

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon butter

1 tsp. sriracha sauce

1/4 cup all-purpose flour

4 nori (seaweed) sheets

1 avocado, cut into 16 slices

1/2 cup sliced green onions

4 teaspoons sesame seeds

1 tbs mayonnaise
Bring rice and water to a boil in a medium saucepan. Cover, reduce heat, and simmer for about 15 minutes. Remove from heat; let stand, covered, for 15 minutes. Place rice in a large bowl, and gently stir in rice vinegar with a spoon until combined. Cover rice mixture, and let rest 30 minutes. Sprinkle crabs with salt and black pepper. Dredge crabs in flour, shaking off excess flour. Melt butter in a big nonstick skillet over medium-high heat. Add crabs, top sides down; cook for 3 minutes, gently pressing the crab against the pan. Turn crabs over; cook 3 minutes. Cut each crab into quarters, leaving legs attached. Cut off top quarter of nori sheet along a short end. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with a short end toward you. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on short end of nori closest to you. Arrange 4 crab pieces and 4 avocado slices horizontally over rice, allowing crab legs to extend over long edges of nori. Mix together the mayo and the saracha and spread on top of the avocado and crab. Sprinkle each sheet with 2 tablespoons green onions and 1 teaspoon sesame seeds. Lift short edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly. Continue rolling to top edge; press mat to seal sushi roll. Slice each roll into 8 pieces with a very sharp knife.

2 eggs, slightly beaten

3/4 cup sugar

2 cups fresh sugar pumkin (or 1lb. canned)

1/2 teaspoon salt

2 tbs. melted butter

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cloves

1/2 tsp. cardamon

1/2 t. allspice

1 can evaporated milk

9 oz. pie crust pastry (enough for two single standard pie crusts)
If you don't know how to prep fresh pumpkin, here's some instructions.
Add eggs and sugar to a mixing bowl and mix until well blended. Stir in the pumpkin, butter, salt and spices. Add evaporated milk and mix well. Bake the filling in a large casserole dish that has been buttered or sprayed with pam. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes or until your fork comes out clean. Let the filling cool completely. Make or purchase pie crust pastry. Roll pastry thin and cut into circles about 4 inches in diameter. Put a spoonful of the pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Cut with a paring knife three small slits in the top for venting. Place on a greased cookie sheet. Bake at 400 degrees only until crust is a light golden brown, around 10 minutes. Dust with cinnamon and serve at room temperature.

2 eggs

2 c. milk

1/3 cup sugar

1 t. vanilla

1 c. heavy whipping cream

sea salt to taste

blue food coloring (optional)

ice pop molds (optional)
Separate the eggs into two good sized bowls and beat the egg whites until stiff. Mix the egg yolks and sugar until thick. Slowly bring milk to boil over medium heat, stirring occasionally. Pour hot milk into yolk/sugar mixture and mix well. Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard. Do not boil. Pour custard in with beaten egg whites and mix well. Add sea salt (keeping adding salt until it tastes salty sweet). Put mixture in fridge to cool. Once cool, add cream, vanilla and coloring to mixture. Freeze, following your ice cream maker’s instructions. If you wish, get some ice pop molds. Spray the inside of these with very little PAM spray (or something similar). Then pour the ice cream into the molds right after it comes out of the ice cream maker. Pop the lid on and the sticks in and freeze for at least two hours.

2 large flour or wheat tortillas

¼ avocado, peeled and thinly sliced

½ c. shredded jack cheese

1/2 c. hot pickled vegetables, chopped

1/4 c. spinach

3 tbsp. chopped red onion

1/2 c. cream cheese

sriracha or hot sauce of choice
Zap (or phaser) your tortillas in the microwave with a damp paper towel for a few seconds so they’re pliable. Mix the cream cheese with desired amount of hot sauce. Spread the cream cheese mixture on your tortillas, and make sure you cover the whole thing because this is what’s going to hold the wrap together. Layer the cheese on top. After the cheese, layer on the avocado, onions, spinach and vegetables. Roll the tortillas up tightly and tuck in the ends. If you wish, lightly grill each side for a few minutes. Cut each wrap in half diagonally and serve.

6 oz Midori

4 oz Blue Curacao

2 oz lime juice
Add all ingredients to the Margaritaville Frozen Concoction Maker pitcher (or a blender) and add ice as directed in the owners manual. Makes 36 oz. of delicious concoction. Garnish with a stemmed cherry and enjoy!

3 eggs

1 c. honey

3 fruits of the Mallorn tree (kumquats)

2 tsp. orange blossom or rose water (optional)

3 oz. chopped almonds or macadamia nuts

¼ c. melted butter

2 ¼ c. flour

½ tsp. salt
Put the eggs, honey, kumquats, rose or orange flower water, and nuts in a food processor or blender. Blend on high for 2-4 minutes. Add 1 cup of the flour. Blend for a minute or two. Put mixture into a bowl and add the remaining flour and the salt. Whisk or stir until well blended. Bake lembas on a pizzelle or iron about 15 seconds each or until lightly brown. Cut into desired sized pieces. Wrap in a leaf and tie with a string!

1/4 cup unsweetened condensed milk

1/4 cup butterscotch topping

2 tablespoons whipped butter, room temperature

1 1/2 cups vanilla cream soda
Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds. Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with a cinnamon stick or an old-fashioned butterscotch candy stick.

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.
Grandma's Elixir Soup - The Legend of Zelda: Wind Waker

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


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.

125g / ⅔ Cup Butter

40g / ¼ Cup Dark Brown Sugar

5 Tablespoons Maple Syrup

250g / 2 Cups Oats

50g / ⅓ Cup Pecans (Chopped)

50g / ⅓ Cup Dried Cherries (Chopped)

25g / ⅛ Cup Salted Peanuts (Chopped)

To Garnish:

Melted Dark (70%+) Chocolate
Making the Energy Bar:

Preheat the oven to 180C/350F and grease and line a deep, square baking tray. Add the oats, chopped nuts and fruit to a large bowl.
In a saucepan, melt the butter, sugar and maple syrup together. Simmer it gently for about 2 minutes then pour the melted mixture over the oats and mix well. Once combined, transfer the mixture to the prepared tray.
Smooth out the mixture until even, and pat it down until firm. Bake in the oven for 20 minutes, or until golden on top.
Once cooked, allow to cool before removing from the pan and cutting into bars. Garnish the energy bars with a drizze of some good quality melted chocolate. Consume before facing any zombie hoard.

For the Lava Cookies:

85g / ⅓ Cup Butter (Melted)

125g / ⅔ Cup Dark Brown Soft Sugar

50g / ¼ Cup White Granulated Sugar

1 Large Egg (Room Temperature)

½ Teaspoon High Quality Vanilla Extract

125-150g / ¾ - 1 Cup Plain Flour

¼ Teaspoon Baking/Bicarbonate Soda

¼ Teaspoon Salt

75g / ¾ Cup Dark Chocolate (Chips or Chunks)

1 Sheet of Nori (Cut into small pieces)

To Garnish:

25g / ¼ Cup Dark Chocolate (Chips or Chunks)

1 Sheet of Nori (Cut into strips)
Making the Lava Cookies:

Preheat the oven to 170C/340F and have a baking tray ready.
Cream the melted butter, soft brown sugar and granulated sugar together until smooth. Add the egg and vanilla and mix until well combined.
Sieve in the flour, baking/bicarbonate of soda and salt. Stir gently with a wooden spoon, then add the chocolate chips and nori, and mix gently once again.
The dough should come together, and still be very moist/sticky, but able to be handled. If too loose, add more flour a tablespoon at a time. Add more melted butter a teaspoon at a time if it’s too solid.
Once at the right consistency, take a tablespoon of the dough, roll it in your hands into a ball, then place it on the prepared baking tray. Make sure the cookies have enough room to spread; I only baked 4 at a time.
Bake the cookies in the oven for 10-12 minutes, then remove them from the oven and allow them to cool slightly before removing them from the tray, and setting aside to cool completely.

Garnishing the Lava Cookies:

Once the cookies are cool, melt the chocolate in a clean bowl. Add a small blob of the warm chocolate near the bottom of each cookie, to act as a glue, then attach the strip of nori.
Once the chocolate has cooled, and the nori is stuck, turn the cookies over and repeat the process. Tuck the remainder of the nori strip up around the back of the cookie, and neatly press it against the chocolate to help the nori stick.
Once the chocolate has set, enjoy your Lava Cookies and feel your status refresh!

250ml / 8.5 fl oz. Cola (Not Diet)

100ml / 3.5 fl oz. Dandelion and Burdock

150ml / 5 fl oz. Ginger Beer (Non-alcoholic)

1 Teaspoon Angostura Bitters (Optional)

1 Tablespoon Fresh Orange Juice

1 Teaspoon Fresh Lemon Juice

1 Teaspoon Whole Cloves

1 Star Anise

Fresh Mint

Making the Sunset Sarsaparilla:

In a large bottle with the aid of a funnel, pour in the cola, dandelion and burdock and ginger beer. Add the Angostura Bitters, squeeze of fresh orange and lemon juice as well as the cloves, star anise and mint.
Mix it all together, close the bottle and return it to the fridge to chill and infuse for about an hour. Allow the mixture to lose some carbonation, this will add to the flavour and authenticity!
Strain the mixture through a sieve into a clean vessel of your choice, then serve over ice and garnish with fresh mint and a twist of lemon.

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

25ml / 0.85 fl oz. Vanilla Coffee Syrup

50ml / 1.7 fl oz. Almond Milk

100ml / 3.5 fl oz. Whole Milk

Optional Garnish:

Double/Heavy Cream

Making Brewster’s Pigeon Blend:

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

5 Large Unwaxed Lemons

450g / 3 Cups Vanilla Ice-cream

2 Tablespoons Lemon Curd

1 Tablespoon Lemon Zest

25g / 1 Cup Meringue (Crushed)

75g / ½ Cup Lemon Sorbet

To Garnish:

Green/Blue Royal Icing

1 Slice of Lemon

2 Tablespoons Lemon Curd

Sprigs of Mint
Preparing the Spark Lemon:

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

Making the Spark Lemon:

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

8 Raspberries

Crushed Ice

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

50ml / 1.5oz. Raspberry Lemonade

100ml / 3.3oz Champagne (Or Tonic Water)

Top Up with Lychee Juice

Mint Sprigs

Fresh Lemon Juice
Making Love Potion #8.5:

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

75ml / ⅓ Cup Milk

1 ½ Tablespoons Butter

2 Tablespoons Sugar

½ Teaspoon Salt

190g / 1 ½ Cups Strong White Bread Flour

1 Egg (Beaten)

½ Teaspoon Fast-Action Dried Yeast

Variety of Food Colourings (Optional)

For the Filling:

High Quality Berry Jam/Jelly

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

To Garnish:

Icing/Confectioners Sugar


Preparing the Poffins:

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

Filling the Poffins:

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

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

Making the Poffins:

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

1 Teaspoon Butter

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

3 Large Eggs

1 Tablespoon Milk

Salt & Pepper

30g / ¼ Cup Emmental Cheese (Grated)

2 Thick Ham Slices
Making the Wasteland Omelet:

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


50g / ½ Cup Sugar

60ml / ¼ Cup Water

60ml / ¼ Cup Raspberry Sambuca

Raspberry Conserve / Jelly
Making the Zess Frappe:

Add the water and sugar to a pan and bring to the boil. Stir occasionally until the sugar has dissolved. Remove from the heat, cover and allow to sit for 10 minutes.
Uncover then add the raspberry sambuca and stir, place in a pouring container and allow to cool to room temperature before placing in the fridge to chill.
When the syrup has chilled, using a blender with the appropriate setting, or a food processor, to grind up the ice until powdery. Scoop the ice into glasses, pour over the raspberry sambuca syrup, top with a little raspberry conserve and enjoy.

1 Measure Cranberry Gin

0.5 Measure Żubrówka (Buffalo/Bison Grass Vodka)

0.5 Measure Amaretto

Squeeze of Lime Juice

Top Up Tonic
For the Sweet Rolls:

180g / 1 Cup Butter (Room Temperature)

175g / ¾ Cup White Caster Sugar

1 Teaspoon Vanilla Extract

2 Tablespoons Maple Syrup

2 Eggs (Room Temperature)

250g / 2 Cups Self-Raising Flour

2 Teaspoons Ground Cinnamon

125ml / ½ Cup Milk

For the Frosting:

200g / 1 Cup Cream Cheese

55g / ¼ Cup Butter

1 Teaspoon Vanilla Extract

125g / 1 Cup Icing/Confectioners Sugar

For the Cinnamon Syrup:

2 Tablespoons Butter

2 Tablespoons White Caster Sugar

2 Teaspoons Ground Cinnamon
Preparing the Sweet Rolls:

Preheat the oven to 180C/350F. To prepare the muffin tray, cut small squares of greaseproof paper and stuff them into each muffin well – create folds and crinkles and then smooth them out to help create a rustic, uneven finish to the cakes.
In a large bowl cream the butter, sugar, vanilla extract and maple syrup together until pale and creamy. Add the eggs one and a time and mix well.
Sift in the self-raising flour and cinnamon then add the milk and stir gently until a smooth batter forms.
Fill the prepared muffin tray with the batter, filling each well nearly to the top and place in the pre-heated oven for 25-30 minutes or until golden brown (a skewer inserted should come out clean when cooked thoroughly). Set aside and allow to cool completely while you prepare the syrup and frosting.

Making the Frosting:

Add the cream cheese, butter and vanilla extract in a bowl and mix gently until combined.
Slowly sift in the icing/confectioners sugar and stir gently. Allow to chill in the fridge before using.

Making the Cinnamon Syrup:

In a pan on a medium-high heat melt the butter, sugar and cinnamon together until the sugar has dissolved. Set aside for use later.

Making the Sweet Rolls:

Unwrap the cakes from the paper and careful slice the puffy top off the cake. Turn the cake upside down so that the cut top is now the bottom.
Cut a small hole in the top of the cake that’s about 1cm deep and 1cm across. Pour a little of the cinnamon syrup into the hole.
Drizzle the frosting over the top of the cake and serve.
For the Soup:

50g / ¼ Cup Butter

300g / 0.7lbs Pumpkin (Skinned and Choppped)

200g / 0.5lbs Sweet Potato (Skinned and Chopped)

2 Shallots (Chopped)

1 Small Clove Garlic

½ Teaspoon Grated Ginger

500ml / 2 Cups Vegetable/Chicken Stock

1-2 Tablespoons Goats Cheese

70 ml / ½ Cup Cream

75g / ½ Cup Smoked Haddock

75g / ½ Cup Pollock

Salt & Pepper

For the Pumpkin Garnish:

3 Pumpkin Wedges

1 Tablespoon Butter

Salt & Pepper

½ Teaspoon Dried Chilli Flakes

For the Potato Croutons:

Olive Oil

1 Medium Potato

Salt & Pepper

For the Carrot Tops:

5 Small carrots (Stalks On)

1 Tablespoon Butter
Preparing the Soup:

In a large pot on a medium heat melt the butter. Add the shallots, garlic and ginger and cook until soft. Add the pumpkin and sweet potato chunks and stir well, allowing to cook for another 10 minutes.
Pour in the vegetable/chicken stock, bring to the boil and simmer until the pumpkin and sweet potato has cooked through. Once cooked transfer to a clean bowl and blend (or use a blender). Return the soup to a clean pot, if it’s too thick then slowly add more vegetable stock until the desired texture is achieved. Set the soup aside while you prepare the garnishes.

Making the Pumpkin Slices:

Preheat the oven to 200C/392F. Chop the pumpkin wedges into chunks and lay them onto a baking tray, cover with the butter, season and add the chilli flakes. Cook until soft and golden.

Making the Potato Croutons:

Dice the potato into small cubes and heat some olive oil in a frying pan on a medium heat. Add the potatoes and season to taste, fry until crisp and golden brown.

Making the Carrot Tops:

Heat the butter in a frying pan on a medium heat. Add the carrots and allow to cook until slightly soft.

Finishing the Soup:

In a warm frying pan add a little olive oil and heat. Add the smoked haddock and pollock and fry for 1 minute. Pour in the cream and season with salt and pepper, allow the fish to cook for about 5 minutes in the cream.
Once the fish has cooked pour the cream mixture into the pumpkin soup, add the goats cheese and stir gently. Warm the soup through on a low heat so the goats cheese can melt.
Serve and garnish with the potato croutons, roast pumpkin slices and glazed carrot tops.
For the Dough:

500g / 4 Cups ‘00’ Flour

½ Teaspoon Salt

1 (7g) Sachet Fast Action Dried Yeast

½ Tablespoon Sugar

2 Tablespoons Olive Oil

325ml / 1⅓ Cups Warm Water

For the Tomato Base:

300g / 2 Cups Tinned Plum Tomatoes

4 Tablespoons Olive Oil

Fresh Basil

Dried Oregano

Salt & Pepper


Fresh Hard Mozzarella

Green Pepper

Pineapple Chunks

Black Olives

Preparing the Dough:

In a jug filled with 325ml warm water, add the yeast sugar and olive oil and leave to stand for a few minutes.
Sieve the flour and salt into a bowl and make a well in the middle then pour the water and yeast mixture into the hole.
Use a fork to slowly mix the flour and the water, once the dough comes together, turn it out onto a floured surface and kneed with floured hands.
Once the dough forms a smooth ball, place it in a bowl lightly oiled with olive oil, cover with a damp cloth and leave in a warm place for about an hour.
While the dough is rising, you can prepare the tomato sauce base.

Preparing the Tomato Base:

Put the tomatoes in a bowl and break them up with a fork.
Add the salt & pepper and herbs to taste, add the olive oil then mix. You do not need to cook this sauce.

Making the Golden Brown Pizza:

Preheat the oven to its highest setting with your pizza stone/tray inside.
Have all your toppings ready; peppers and olives sliced and mozzarella grated.
Once the dough has doubled in size, remove it from the bowl and place on a floured surface, knock back the dough with your fists to get the air out.
Separate a piece of the dough, enough to make a pizza the size of your stone/tray, and roll it out into a rough circle.
Take the preheated stone/tray out of the oven and place your base onto it - trim any edges with a sharp knife if you‘d like a perfect circle or fold them up to make a crust.
Spread just enough of the marinara sauce to cover the top - too much will make the base soggy, make sure to leave a little edge. Sprinkle the mozzarella on first, then the pepperoni, pineapple, olives and peppers and drizzle lightly with some olive oil.
Place in the middle of the preheated oven and cook until golden brown.

200g / 1 Cup Chocolate (At least 70% Cocoa)

100g / ½ Cup Unsalted Butter

1 Tablespoon Golden Syrup

3 Teaspoons Honey

100g / ½ Cup Salted Peanuts

150g / 1 Cup Cinder Toffee (Or Cadbury’s Crunchie)
Making the Chunko-honey:

Prepare the square dish by lining it with baking paper.
Smash the nuts and the cinder toffee into decent size chunks (not too big, not to small but just right) and put in a bowl.
On a low heat, melt the butter, golden syrup and honey in a pan. Once combined, remove from the heat and set aside.
Break the chocolate up into small chunks and melt it over a bain-marie.
Add the butter and syrup mixture to the chocolate and stir to combine, pour it over the nuts and cinder toffee and mix well.
Pour the chocolate mix into the prepared tin, then place in the fridge to cool and set for a few hours.
Once cooled, cut them into rectangular bars.

½ Red Apple

1 Large Onion

3 Cloves Garlic

1 Tablespoon Ginger

400ml / 1¾ Cup Water


Medium Curry Powder
Garam Masala
Chinese Spice Mix
Cayenne Chilli Pepper
2 Dried Birds Eye Chillies


200g / 2 Cups Tinned Tomatoes

3 Teaspoons Olive Oil

125g / ½ Cup Long Grain White Rice

Feel free to use any vegetables, meats or fish that you like. I used:

1 Small Aubergine

1 Yellow Pepper

300g / 2 Cups Prawns
Making the Curry:

Roughly chop the onion, garlic, ginger and apple and place in a pot.
Pour the water over the ingredients, bring to the boil, cover and simmer for 20-30 minutes.
Once the water has reduced, add 1 teaspoon of each of the spices and crush the dried chillies.
Add the tinned tomatoes and salt to taste, then simmer for another 10 minutes.
Add the olive oil then blend with a hand blender.
Chop the vegetables and add them to the curry base, cover and simmer until they are cooked (you may need to add more water).
Serve over sticky white rice; fire optional.
For the Potato Bread:

185ml / ¾ Cup Water

60ml / ¼ Cup Milk

2 Tablespoons Butter

1½ Teaspoons Salt

2 Tablespoons Sugar

225g / 2 Cups Mashed Potatoes (approx. 2 medium potatoes)

400g / 3¾ Cup Strong White Bread Flour

1½ Teaspoons Fast Action Yeast

For the Nirnroot Salad:


Baby Spinach


Flat Parsley

½ A Fennel Bulb

For the Dressing:

50ml / ¼ Cup Olive Oil

4 Tablespoons Lemon Juice



Parmigiano-Reggiano (Parmesan)
Making the Potato Bread:

Peel and boil approx. 2 medium potatoes that are suitable for mashing - I used Vivaldi baking potatoes. Once mashed, do not add anything to them!
In a pot, gently heat the water, milk and butter until the butter melts.
Pour the mixture into a large bowl and add the salt, sugar and mashed potato. Mix thoroughly until the sugar has dissolved.
Sieve in half of the flour (200g) and mix well to form a kind of paste.
Once the mixture is lukewarm sprinkle in the yeast and mix thoroughly again.
Sieve the remaining 200g of flour in and mix until a ball of dough forms.
Place the dough on a lightly floured surface and kneed for 10 minutes until it is soft, smooth and no longer sticky. This may take a while, and you will have to re-flour the surface several times but keep at it and it will come together.
Grease a large bowl with a little oil, place the ball of dough inside top surface down, then turn it over so that both sides are lightly coated in oil.
Cover the bowl with a damp tea-towel, put a plate on top and set in a warm place to rise for about 40-45 minutes.
Once the dough has risen and doubled in size - grease a large baking tray.
Remove the dough from the bowl and place on a floured surface. Punch back the dough to knock out any air.
Form the dough into the desired shape, a kind of rustic bloomer, slice the top several times across to create the pattern and place on the prepared greased tray.
Leave in a warm place again for 40-45 minutes.
Once doubled in size - pre-heat the oven to 190C.
Sprinkle a little flour over the dough and cook in the oven for 35-40 minutes until the loaf turns a golden brown and sounds hollow when tapped on the bottom.

Preparing the Dressing:

Mix the olive oil, lemon juice, salt and pepper together and stir well.

Preparing the Salad:

Wash and dry the Rocket, Baby Spinach, Watercress and Parsley.
Wash the Fennel and trim the base, then slice it in to fine strips and add to the salad.
Pour the dressing over the salad and mix well until all the leaves are coated.
Finely grate some parmigiano-reggiano over the salad.
Black Butler Curry Buns

1 teaspoon yeast
¼ cup water (lukewarm)
3 cups flour
2 tablespoons sugar
1 teaspoon salt
2 tablespoons unsalted butter (melted and cooled)
1 cup water
1 cup leftover curry
1 egg (lightly beaten)
1 tablespoon milk
1 cup panko bread crumbs

Mix the yeast and the warm water in a bowl and let sit for 10 minutes. Mix in the flour, sugar, salt, butter and water and form dough. Knead the dough on a lightly floured surface for about 10 minutes.

Place the dough in a greased bowl, cover with plastic wrap and let rise to double its size, about 60-90 minutes. Knock the dough down and knead for 2 minutes. Place the dough back into the bowl and let rise again. Knock the dough down and knead for 2 minutes. Cut the dough into 8 pieces and set aside.

Mash the curry to form a paste. Mix the egg and milk in a bowl. Roll out one of the pieces of dough into a 6 inch circle and place a spoonful of the curry in the center. Brush some of the egg wash around the edge of half of the dough and fold it over and pinch the dough closed. Fold the pinch to one side.

Form the rest of the buns until done.

Dip the formed bread into the egg wash and then dip them into the panko bread crumbs to cover.

Cover the bread with plastic and let rise while you heat the oil. Heat the oil in a pan. Place the bread into the oil and fry until golden brown on both sides, about 60-90 seconds per side. Place the cooked curry bread onto some paper towels to drain while it cools.
Halo: Reach – Moa Burger (With Mountain Dew Energy Sauce)

Four 55g / 2oz. Ostrich Burgers

2 Tablespoons Mayonnaise

½ Teaspoon Fresh Lemon Juice

¼ Teaspoon Grated Lemon Zest

1 Teaspoon Raspberry Preserve

3 Teaspoons Mountain Dew Energy

1 Large Burger Bun

2 Cheese Slices

Red Onion Slices

Beef Tomato Slices

Preparing the Mountain Dew Energy Sauce:

To the mayonnaise, add the fresh lemon juice, grated lemon zest raspberry preserve and Mountain Dew Energy.
Mix the ingredients together well, then place in the fridge to chill while you prepare the burger.

Preparing the Moa Burger:

Heat the griddle pan on a low heat. Gently flatten out the burgers so they’re quite thin. When the pan is warm, cook the burgers gently and slowly, and on each side. When cooked to your liking, remove the burgers from the pan and set them aside to rest.
Construct your Moa burger by layering in the following order: bun, mayonnaise, burger, cheese, burger, mayonnaise, burger, cheese, burger, mayonnaise, red onion, tomato, lettuce and bun.

BioShock: Infinite – Finkton’s Baked Beans

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.

Ichabod's Slapjacks
Legend of Sleepy Hollow

2 cups all-purpose flour, sifted
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 tablespoons butter or margarine, melted
2 tablespoons honey
2 large eggs, slightly beaten
Butter or margarine
Maple syrup

Click here to view: http://www.recipelink.com/msgbrd/board_31/2007/MAY/44034.html
Combine the dry ingredients in a large bowl. Add the remaining ingredients and mix well, scraping sides. Mixture will be somewhat thick.

Spoon batter onto a greased griddle heated to about 375 degrees F (medium-high heat), making pancake a manageable size. Flip the pancake when batter is bubbled over the entire top and the edges are slightly dry (should take about 2 to 3 minutes). Cook bottom until golden brown, about 1 minute.

Serve topped with butter or margarine and maple syrup.

Click here to view: http://www.recipelink.com/msgbrd/board_31/2007/MAY/44034.html
My Little Pony: Friendship is Magic
5 Extra Large Soft Flour Tortillas (for Burritos)
8oz Cream Cheese
1/2 cup Ricotta Cheese
1/2 cup Sour Cream
2 tsp Lemon Zest
1 tsp Vanilla Extract
1/2 cup Sugar
21oz Canned Cherry Filling
Canola or Vegetable Oil (for deep frying)
Cinnamon Sugar (for coating) - See more at: http://www.geekychef.com/2014/08/chimicherrychanga.html#sthash.vOFUjblH.dpuf
1) Combine cream cheese, ricotta, sour cream, vanilla extract and lemon zest using a mixer.
2) Heat the oil in your deep fryer or pot to 170 degrees celsius (~340 Fahrenheit). If you do not have a candy thermometer, toss a piece of bread into the hot oil. If it turns golden in about 20 seconds, it's the right temperature.
3) Evenly distribute the cheese mixture amongst the tortillas, spooning it into the center. Do the same with the cherry filling, spooning it on top of the cheese.
4) Fold the tortillas around the filling. It is almost impossible to explain how to do this in words if you've never rolled a burrito or chimichanga before, so here is a super helpful tutorial.
5) Carefully set one of the Cherry-Changa into the hot oil. Fry for about 2 minutes or until it is golden brown. Use the tongs to gently remove the Chimi-Cherry from the oil. Roll, brush or sprinkle it with cinnamon sugar. Repeat for each Cherry-Changa. Or Chimi-Cherry. Or Cherry-Changa. Or Chimi-Cherry.
- See more at: http://www.geekychef.com/2014/08/chimicherrychanga.html#sthash.vOFUjblH.dpuf
1 Large Thick-Bottomed Pot or a Deep Fryer
Long Tongs
Hand Mixer
Confectionary Thermometer
- See more at: http://www.geekychef.com/2014/08/chimicherrychanga.html#sthash.vOFUjblH.dpuf
Full transcript