Experiment? I hardly know ment!: A photoessay of dessert failure

[This post was written by our dear friend Kerry. Sadly the migration to wordpress ate up all the guest authors. Here you can find the original post with the original author.]

Earlier this month Carmen threw the dessert gauntlet down and challenged us all to a chocolate-cake-in-a-mug-off. Some of us accepted that challenge. Some of us failed miserably. Some of us are me, and here is our story. Continue reading

Hallowe’en Treat #1: Orange Chocolate Mousse

[This post was written by our dear friend and co-founder Hazel (now he’s our honorary house ghost). Sadly the migration to wordpress ate up all the authors not named Carmen/Elisa. Here you can find the original post with the original author.]

I could write out a recipe for this, and probably will at some point this week, but fuck me was this tiring. I may write a couple of don’ts for this recipe so you’ll have some idea of some of the things that went wrong.

Remember to add the evil almond face.
If you want to achieve that iridescent orange, just remember to pour slightly too much red into the mix then accidentally pour the whole bottle of yellow in afterwards. Goodnight… IF YOU CAN.

[Recipe] Gorgeous Greenhill’s Gooey Souffles

[This post was written by our dear friend Ian. Sadly the migration to wordpress ate up all the guest authors. Here you can find the original post with the original author.]


What You Need

  • 200g of chopped dark chocolate. Get a wee bit extra too for the centre (about a section per souffle)
  • 150g butter cut into cubes and a wee extra for the ramekins
  • 6 eggs
  • 175g sugar
  • 125g plain flour

What To Do

Pre-heat yer oven to 180C/fan 160C/gas 4 (I think they are the right conversions). Butter 6 medium or wee ramekins. Pro Tip; The ramekins I got were actually old glass pots for fancy cakes by a company called GU. Perfect size and glass seems to work best for souffles! Melt the chocolate with the butter in a bowl over simmering water, you can do it in a microwave if you are a lazy cunt but it definitely tastes worse. Beat the eggs with the sugar until they are very light and fluffy, fluffy enough to hold over your head and do a wee dance without them falling, and then fold in the flour. Fold in the chocolate mixture. Nae too hard, eh?

Then you want to divide them between the ramekins. To make them ‘gooey’ I applied a wee layer to the bottom of the ramekin and then added chocolate flakes in the centre and then topped the rest up with the souffle mixture. My reasoning for the flakes it that they would be a wee bit lighter and thus less likely to make the mixture sink or for the chocolate to sink to the bottom. It worked, so I guess my method must be okay! Keep them in the oven for 10 to 12 minutes. I like to watch them cook to see how far gone they are. Whatever you do, do not open the oven prematurely to check as that will make them sink and you will be filled with regret and feel like such a useless cunt (it has happened to me before). I like to blast Enya’s ‘Orinocco Flow’ on loop while I am waiting as it aides the wee guys on their way. You can serve with cream or ice-cream, but I like to eat them on their own.

Bryanlog

[This post was written by our dear friend and co-founder Hazel (now he’s our honorary house ghost). Sadly the migration to wordpress ate up all the authors not named Carmen/Elisa. Here you can find the original post with the original author.]
What is the essence of a bryanlog? Is it the slight coffee flavour that tickles the tastebuds? Is it the storebought cookie crispiness that makes you long for childhood? Is it the whipped cream which quite frankly makes you feel kinda gross after about three spoonfuls?No. The bryanlog is about thrusting your spatula deep into the heart of the invention dragon and shouting “I WILL NOT GO FORTH INTO THE BLACKNESS!”
or whatever.

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