Food - Kitchen Gossip

Nutritional advice, cooking and baking tips and general food industry gossip for all aspiring and professional foodies

Recipes For Queer Geeks

Queer geeks sometimes have more fun than gay jocks ever can hope to have. For one thing.. Most queer geeks we know are excellent snack makers. Mostly because of the long evenings watching Star Trek and Doctor Who DVDs.

Below recipes also serve as excellent snacks for those of us prone to after party munchies.


Radioactive-Spuds with Cool Avocado Cream
Warning: These Radioactive Spuds are highly delicious, highly addictive and can cause long-term fullness. Eat with caution.
SERVES 6 – PREP 20 mins – COOK 35 mins – Easy
Ingredients
3 small ripe avocados, half pureed, half roughly mashed
1 cup natural yogurt
juice 2 limes
handful coriander leaves, roughly chopped
2lb 4oz baby new potatoes
2 tbsp olive oil
2 tsp hot chilli powder
2 tsp cumin seeds

Directions
1. Mix the avocado with the yogurt, lime juice, coriander and seasoning. Cover, then chill until ready to serve.
2. Boil potatoes for 6 minutes, then drain well and toss with olive oil, chilli powder and cumin seeds.
3. Heat oven to 400F, then roast potatoes for about 30 minutes, shaking the tray halfway, until golden and tender. Transfer the dip to one or two bowls and serve with the hot potatoes.


Sonic Screwdrivers
Kick back with your fellow Whovians and drink a few ice cold Sonic Screwdrivers, made with juice, peach puree and lemonade. It’s the perfect refresher after saving the universe.
Makes 6 – PREP 5 mins plus chilling – NO COOK -Easy
Ingredients
3 cups orange juice
3 ripe peaches, peeled, stoned and pureed
4-5 cups lemonade
few mint leaves
few handfuls ice

Directions
1. Chill the juices, peach puree and lemonade for at least 1-2 hrs before serving.
2. Divide ice and mint leaves between glasses. Mix the juice and puree together and pour over the ice. Carefully top with the lemonade.


Fish Fingers (and Chips) with Custard
Regeneration would make anyone hungry. Join the Eleventh Doctor in one of Amelia Pond’s specialties – Fish Fingers (and Chips) with Custard.
Serves 6 – PREP 15 mins – COOK 45 mins – Easy
Ingredients
3 large baking potatoes, cut into chunky chips
1 tbsp olive oil
14oz raw peeled king prawns
2 eggs, beaten
1 cup dried breadcrumbs
½ cup mayonnaise
2 crushed garlic cloves
½ – 1 tsp tumeric
lemon wedges, to serve (optional)

Directions
1. Heat oven to 400F. Arrange the chips on a baking tray, drizzle with the oil and season. Bake for 40-45 minutes until golden, turning halfway through.
2. Mix the prawns in the beaten egg and tip the crumbs onto a plate. Lift the prawns out with a slotted spoon so that any excess egg drains off and toss them in the crumbs with your hands so they are coated. Transfer to a baking tray.
3. When the chips have 10 minutes to go, heat grill to high. Cook the prawns for 3-5 minutes each side, until crisp and cooked through. Mix the mayo, garlic and tumeric together with some seasoning. Serve with the chips, ‘custard’ mayo and lemon wedges, if you like.
TIP if your oven doesn’t have a grill setting, then you can cook the prawns in the oven for the 10-12 minutes – they just may not get as golden.


Mini Chocolate Dalek Cakes
Daleks may be your worst enemy, but they’ll also be your favorite dessert. These mouthwatering Mini Chocolate Dalek Cakes are too delicious to hate.
Makes 6 – PREP 35 mins – COOK 20-25 mins – Moderately easy
Ingredients
1 stick of butter, softened, plus extra for greasing
1 cup light brown soft sugar
2 large eggs
1 cup self-raising flour
½ cup ground almonds
1/2 tsp baking soda
5 tbsp cocoa, plus a little extra for decorating
½ cup milk
To Decorate
4oz bar dark chocolate, chopped
4oz bar milk chocolate, chopped
1 cup heavy cream
6 marshmallows
1 – 2 cups chocolate drops
few thin sticks licorice or Japanese chocolate pocky sticks

Directions
1. Heat oven to 350F. Grease and line the bases of 6 dariole moulds or individual metal pudding basins with baking parchment or grease-proof paper. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and milk in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 minutes until risen and a skewer poked in comes out clean. Cool for 15 minutes, then remove from tins and cool completely – upside-down.
2. Mix the two chocolates in a heatproof bowl. Heat the cream to just below boiling point, then pour over the chocolate and stir together until melted and smooth. Chill until thick enough to spread.
3. Use a small dot icing to stick a marshmallow to the top of each cake. Completely ice all the marshmallow-topped cakes. Dot with chocolate drops to look like the outside of a dalek, and add small sticks of licorice or pocky sticks to be the guns, arms and eye-sticks.

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