Food Replicator

You will need a martini glass to build this cocktail. 

For the glass decoration: Superfine sugar Grenadine 2 tablespoons corn syrup Red food colouring (preferably gel colouring) Zip-lock bag or piping bag

For the cocktail 30ml / 1 fl oz vodka 45ml / 1.5 fl oz sparkling wine, cava or champagne 25ml / 3/4 fl oz grenadine

To prepare the glass: Heat the corn syrup in the microwave until runny (10-15 seconds only). Drop in some red food colouring and stir until the syrup is uniformly red. Spoon the syrup (it will be hot!) into a zip-lock bag or piping bag. If using a zip-lock bag, cut a tiny piece off one end. If using a piping bag, use a #2 tip. 

Pipe circular rings on the outside of the glass with the red corn syrup, to emulate the marks left by the creature. 

Next, dip the glass first in grenadine and then in superfine sugar, to create a red/pink sugar rim. 

Once the glass is prepared, you can make the cocktail.

For the pie crust: 180g / 6.34oz butter at room temperature 240g / 8.46oz plain flour 2 tablespoons cold water 1 teaspoon caster sugar (optional)

Preheat your oven to 180°C / 350°F. You will need a pie or tart tin, 22-24cm / 8-9inches in diameter.

You will need to start this recipe 2-3 hours before you plan on serving it (at a minimum) to account for cooling times. Overnight is better if possible. 

Rub the flour (and if using, the sugar) into the butter until the mixture resembles breadcrumbs. Add the water and mix swiftly until combined into a shaggy lump. You can refrigerate it at this point (for an hour or more) or use immediately.

Roll the dough out between two pieces of non stick baking paper. When it is large enough, peel off the top piece of baking paper and then upend the bottom piece over your pie tin. You should be able to position the dough and then peel the baking paper off. 

Push the dough into the corners and sides of the tin until it is even. Trim any excess from around the edge. Use a fork to poke the bottom of the dough to avoid the pastry puffing up. Scrunch up one of the pieces of baking paper you used to roll the dough out, flatten it out again and place in in the pie tin. Fill with pie weights, coins or dry beans.

Bake the pie crust for 15 minutes, then remove the baking paper and weights and cook for another 3-4 minutes, until uniformly golden brown (this pie will not be cooked again so you want it at fully cooked stage). Remove and set aside to cool while you make the filling. 

For the yigrish filling: 1 can (270ml / 9fl oz) coconut milk 1 3/4 cups milk (divided into 1 1/4 cups and 1/2 cup) 4 egg yolks 1/2 cup caster sugar 1/4 cup cornflour 1 teaspoon vanilla extract 1 punnet (125g / 4.4oz) blueberries  Red & blue food colouring, optional 1/2 cup shredded, toasted coconut, optional, for the top of the pie

In a large saucepan, whisk together the egg yolks, caster sugar, cornflour and vanilla until they are thoroughly combined.

In a smaller saucepan, heat the coconut milk and 1 1/4 cups of the milk until almost boiling. Add a few tablespoons of the heated milk mixture to the egg mixture and whisk in. Do this a couple more times to warm the eggs up and ensure no scrambled eggs! You can then pour all the milk mixture in and whisk well to combine. 

Return the saucepan to a low heat and cook, whisking for 5-7 minutes or until the mixture thickens. Remove it from the heat and cover the surface with plastic and leave it to cool to room temperature (this will take an hour or so). 

By this time, both your pie crust and mixture should be cooled to room temperature. Once everything is at room temperature, you can continue.

Place most of your blueberries (reserve 10-15 of them to use on the top of the pie) in a blender or food processor and add the remaining 1/2 cup milk. Process until the blueberries are well broken up and the milk is purple. 

Optional, but recommended: use a strainer to strain out the remaining pulp and skins of the blueberries so you’re left with smooth purple milk. 

Remove the plastic wrap from your pie filling and stir in the blueberry-milk mixture. If you need more purple colour than that provided by the blueberries, add some food colouring and stir in well. 

Pour the mixture into the pie crust and smooth the top. Refrigerate until it is set, about 2 hours, or leave overnight.

To serve, sprinkle the shredded toasted coconut over the top of the pie (if using) and dot with the remaining blueberries. Enjoy in the company of good friends, or at the very least, your friendly neighbourhood spy. 

2 egg yolks 100g / 3.5oz butter 1 tablespoon lemon juice 1 teaspoon smoked paprika (or to taste) (Have a couple of tablespoons of ice cold water to hand too: this can be used if the sauce starts to split)

Separate your eggs - you do not require the whites for this recipe. Place in a bowl that will sit inside a saucepan and mix in the lemon juice and smoked paprika.

Melt the butter (I used the microwave) and place in a jug or glass you can pour from. 

Create a double boiler by bringing water in a saucepan to a simmer on the stove, and placing the bowl with the eggs on top of it. While whisking the egg mixture continuously, slowly pour in the melted butter. Start by adding a splash at a time; when that has emusified you can pour the rest in a steady stream.

When all the butter has been incorporated, continue to whisk until the mixture thickens - then remove from the heat immediately. If your sauce starts to split or get a textured surface, whisk in a tablespoon of ice cold water. This should return the sauce to be smooth and glossy.

200g / 7oz chocolate of your choice (I used 150g / 5.3oz dark chocolate and 50g / 1.7oz white chocolate) Gel colours of your choice (or better still, chocolate colouring powder. The gel colours can apparently cause your chocolate to seize - I used minimal amounts and had no troubles but please be aware if you are going to use the gel colours) Inclusions of your choice: chopped nuts, chili powder, etc. I used a small amount of chili powder for the red chocolates

Ideally, you will use a digital probe thermometer to check the temperature of your chocolate and ensure it is tempered. If you don’t have a digital thermometer, you can still temper the chocolate using the method below.

You need to ensure your bowl and utensils are all completely free from water, as any drops of water will cause the chocolate to seize.

Cut your chocolate into small pieces so it will melt quicker. Place about 1/4 of your chocolate into a dry microwave safe bowl and microwave for 30 seconds. Take the chocolate out, give it a stir, then replace for another 30 seconds. Continue to stir it every 30 seconds until the chocolate is all melted (the reason it is done in 30 second increments is so the chocolate doesn't burn).

When all the chocolate in the bowl has melted, check its temperature. Tempered chocolate should reach 48°C / 118°F for dark chocolate, 45°C / 112°F for milk chocolate and 42°C / 108°F for white chocolate. If your chocolate has gone higher than this, that’s OK - if it is lower, microwave for another 30 second and check the temperature again. 

If you don’t have a thermometer, the chocolate should be tempered when it is fully melted and is warm to the touch. I found every time my chocolate was fully melted, it had reached the correct temperature. 

Once the chocolate has reached the correct temperature, drop in a couple of unmelted pieces and stir until these have also melted. This is called “seeding” the chocolate and helps ensure a good crystal structure forms. 

If you are using colours or additional flavourings, stir these into the melted chocolate.

Spoon the chocolate into the mold (you can also transfer your chocolate into a squeeze bottle). I found the insignia molds took 2-3 teaspoons of chocolate each. Use a toothpick to guide the chocolate into any small corners your mold has. In order to get the insignia design nice and sharp, i used a toothpick to fill this section first before spooning more chocolate over.

Fill to the top of the mold but try not to go over- the chocolate should take its own level. If you do go over, use a bench scraper or pallet knife to scrape off any excess chocolate.

Once your mold is full, tap it a few times on the benchtop (or drop from a small distance) to remove air bubbles. Refrigerate for 10 minutes approx before unmolding.

I found the best way to unmold these chocolates was to start from the top of the insignia and work my way around. The bottom arms were prone to cracking if I went too fast or started with them. 

Making these chocolates was super fun and I can’t wait to make more. There will be no shortage of chocolate insignias in our house from now on!

Note: I had more gum pellets left over but you could increase the quantities and use up all your pellets if you wish. 

20g gum pellets (from gum kit) 20ml corn syrup (from gum kit) 12ml scotch of your choice 100g powdered sugar (from gum kit) Food colouring - optional but recommended Wax paper (from gum kit)

Start by heating the corn syrup in a microwave-proof bowl. Heat in the microwave in short 10-20 second bursts until it is liquid, then add the scotch and stir in. Set aside to cool to room temperature. It should thicken a bit as the corn syrup cools. 

Using the container included in the gum kit, add the gum pellets and the corn syrup / scotch mixture. Heat in the microwave again in short bursts until the pellets are melted and stir to incorporate the corn syrup mixture.

Place the wax paper or baking paper on your working surface. Empty about 100g of powdered sugar onto the paper and make a well in the middle. Pour the melted pellets / corn syrup into the well and start folding the sugar into it. This can be quite messy and be careful because the gum is quite hot!

Continue to mix in the sugar until you have a malleable ball of gum. Add food colouring at this point (I used food colouring gel) and knead into the gum until it is a uniform colour.

On a fresh piece of baking or wax paper, sprinkle a small amount of powdered sugar. Place the gum on the sugar and sprinkle more on top of the gum. Use a rolling pin to roll out your gum into a thin disc, then use a pizza cutter (or sharp knife, but I found the pizza cutter worked best) to cut into gum-sized pieces.

1 cup brewed coffee, quite strong (I used espresso) 1 cup milk 50g / 1.7oz chocolate pieces 50ml / 1.7oz boiling water 2 teaspoons sugar (optional, to taste) Chocolate flakes for garnish (optional)

Start by brewing your coffee - whatever type and method you want to use is fine. I used a moka pot on the stove but really it is up to you. 

Place the chocolate pieces in a small bowl and cover with the boiling water. Stir well until the chocolate is completely melted into the water and no pieces remain. 

Heat the milk gently in a small saucepan on the stove, until small bubbles appear around the edges. Remove it from the heat at this point - you don’t want it to boil and burn. If desired, you can use a stick blender to froth the milk - this won’t work as well a a coffee machine but should still provide you with a bit of froth you can put on top of your mocha. 

To assemble: In a medium sized mug or coffee cup, pour in half your coffee (it should come up about halfway up your cup) and then half the chocolate mix. Stir together. Pour in the milk until it reaches the top of the cup. If desired, add a teaspoon of sugar and stir in. 

You will need to start the night before to soak the beans.

This recipe is very forgiving - all measurements are approximate.

500g / 1lb dried navy/haricot beans 300g / 2/3lb beef mince 200g / 1/2lb bacon, cut into small pieces 1 large onion, diced 1-2 green capsicums, diced 1/2 cup brown sugar 1 can diced tomatoes 2 tablespoons Worcestershire sauce 1 teaspoon cayenne pepper 3 tablespoons Dijon mustard 1/2 cup molasses or golden syrup 2 cups beef stock or water 1 teaspoon salt 1 teaspoon black pepper 1 cup Tennessee Whiskey (I used Jack Daniel's), divided into two 1/2 cups. 

The night before you want to cook the dish, place the dried beans in a large bowl. Pick them over and remove any discoloured or small, extra hard ones. Cover the beans with enough water so they are all submerged and leave to soak overnight. 

The next day, drain the beans and rinse them through. Set them aside while you prepare the rest of the dish. Start by chopping all your vegetables and measuring out your ingredients and preheat your oven to 150°C / 300°F.

In an oven-safe casserole dish or large cooking pot, place the diced bacon and cook gently until the bacon has released its fat and has started to crisp up. If you have a lot of fat you can drain some off - I didn't, so I left it all in there.

Add the beef mince and break up, cooking it in the bacon fat until it is browned. Add everything to the pot with the bacon and beef: the drained beans, onion and capsicum, brown sugar, diced tomatoes, Worcestershire sauce, cayenne pepper, mustard, molasses/golden syrup and the beef stock / water. Stir it gently together.

Add 1/2 cup of Whiskey and stir in. Cover the pot either with the oven-safe lid or with aluminium foil, and place in the oven for a minimum of 2 hours. 

After the 2 hours is up, take the beans out of the oven and test for flavourings. Add the black pepper, and if required, the salt. Take the lid off the pot and return to the oven for another hour or until the beans are tender and the sauce has thickened.

1 cup brown rice 1 1/2 cups vegetable stock (or substitute water) 40g/1.4oz fresh peeled ginger, grated 1 small onion, diced fine 1 small carrot, diced fine 1 tablespoon vegetable oil Juice of 1 lemon 1 bunch parsley Salt and pepper to taste

Start by rinsing and soaking the rice - rinse the rice until it runs clear and then cover with cold water and leave while you prepare the vegetables. 

Next, prepare the ginger and vegetables. Add the vegetable oil to a heavy-bottomed pan with a lid or a rice cooker and place over medium heat (or switch on your rice cooker). Add the onions and cook for about 5 minutes, until they start to soften and turn translucent. Add the carrots and cook for a further 5 minutes. 

Add half the grated ginger and stir through. 

Drain the rice and add it to the pan and stir so the rice is coated in the oil. Add the vegetable stock and bring to the boil, stirring so the rice doesn't stick to the bottom of the pan.

Reduce to a low simmer and place the lid on the pan (or alternatively set your rice cooker to cook). Simmer gently for about 30 minutes or until the rice has absorbed all the liquid and is soft when eaten. 

Remove it from the heat and stir through the lemon juice. Chop some parsley and stir that through too, saving some for a garnish. Add the remaining ginger and salt and pepper to taste.

You will need 8 oven-safe ramekins and a roasting pan large enough to fit them all. 

Start by making the caramel. This must cool to room temperature before using in the recipe and can be made a day in advance if needed. 

For the caramel: (Recipe based on this one)

1 cup (200g) granulated sugar 6 tablespoons (90g butter), cut to 5 or 6 pieces 1/2 (120ml) heavy cream 1 teaspoon cayenne pepper (optional but recommended)

I am sometimes quite disorganised about preparing all ingredients before starting a recipe but in this case it is crucial. Have everything measured and ready to go before you start!

Place the sugar in a medium saucepan and heat over medium heat, stirring with a wooden spoon or heat resistant spatula. It will clump up and then start to melt, changing colour from clear to yellow to a light brown. 

Continue stirring until all sugar lumps have been melted. By this stage the sugar should be a uniform brown colour. Remove the saucepan from the heat and drop in your butter. It will foam up and bubble. 

Once the foaming has died down a bit, replace the pan on the heat and stir for 2-3 minutes, until the butter is completely mixed in to the sugar. Again remove the saucepan from the heat and pour the cream in in a slow trickle - it will again foam up and bubble. 

Stir the cream in and return the pan to the heat. Let it come to the boil for about a minute before taking off the heat. Stir in the cayenne pepper. Allow to cool to room temperature before using. If you have any leftovers you can store it in the fridge for up to 2 weeks - reheat before using. 

For the spice puddings: 200g / 7oz caster sugar 200g / 7oz butter, softened 4 eggs 200g /7oz self raising flour 1/2 teaspoon baking powder Spice mix: 5 or 6 cardamom pods, 1/2 teaspoon each of ground cinnamon, nutmeg and ginger, and a pinch of salt.  80ml / 1/3 cup milk Extra butter for greasing the ramekins Whipped cream for serving (optional)

Preheat the oven to 190°C / 375°F.

Start by preparing your spice mix: If you have a spice grinder, add the cardamom pods and grind for about a minute until the pods are broken down into fine pieces. Add the remaining spices and grind again for about 5 seconds to combine. If you don't have a spice grinder, bash the cardamom pods in a mortar and pestle before adding the remaining spices and mixing. 

In a medium bowl, cream together the butter and sugar until pale yellow and fluffy (or use an electric mixer). Add the eggs one at a time, stirring well in between each one. 

Add half the flour and stir in. Add half the milk and combine. Add the remaining flour, the baking powder and spice mix and again stir to combine. Finally, add the remaining milk and mix in. 

To prepare the puddings: Grease each ramekin well with butter - the sides as well as the bottom.

Add 2 generous tablepoons of your (room temperature) caramel in the bottom of each ramekin. Use another tablespoon to gently spoon the spice pudding batter over the caramel until your ramekins are about 2/3 full. 

Loosely cover each ramekin with aluminium foil as they will expand during cooking. Place the ramekins in your roasting pan and fill the pan with enough boiling water to come halfway up the ramekins. Put into the oven and bake for 40 minutes. 

When the 40 minutes is up, remove from the oven and leave them in the roasting pan for another 5 minutes. Remove to a baking rack where they will cool further.

I suggest serving immediately so they are still warm. To serve, run a knife around each ramekin and upend onto a plate. The caramel will run down the sides of the pudding. Serve with whipped cream and more caramel if desired. 

410g / 3 1/4 cups plain flour 1 tablespoon powdered ginger 1 teaspoon cinnamon 1 teaspoon baking soda 140g / 3/4 cup butter 110g / 1/2 cup brown sugar 1 egg 165ml /1/2 cup golden syrup, treacle or molasses (I used golden syrup) 1 teaspoon vanilla essence

Mix together the flour, ginger, cinnamon and baking soda and set aside. Cream together the butter and brown sugar until it is light and fluffy, about 5 minutes.

Add the egg into the butter/sugar mixture and mix well until it is combined. Add the vanilla and golden syrup / treacle / molasses and stir in.

Add half the dry ingredients and stir carefully until it is combined and then add the other half. Stir to combine but do not overmix. 

Gather the dough into a shaggy ball and place onto a piece of plastic wrap. Wrap it up and place it in the fridge for a minimum of 2 hours (but you can leave it longer if needed). 

When you are ready to cut the cookies out, heat the oven to 180°C / 350°F. Roll to an even thickness by using two square dowels or rings around your rolling pin. I tend to roll them onto a piece of baking paper so I can transfer the whole thing to my baking tray when they're all cut out - but some find it easier to transfer each cookie individually.

If desired you can place the cookies in the freezer for 10 minutes before baking - this helps keep their shape. I did not find this necessary and my cookies held their shape without this step but if you find them spreading, freezing them will help. 

Bake the cookies for about 8 minutes or until they start to go brown around the edges but not completely. This will ensure they stay chewy. Leave to cool on the baking tray for about 10 minutes the transfer to a wire rack until completely cool. 

Leave plain or decorate with royal icing (1 egg white mixed into icing sugar until a thick paste is formed) as desired. Serve to any passing Klingons (aka family members) and wish them best wishes for the holiday season!

500g / 1.1lb lamb mince 1 onion, diced fine 2 carrots, diced fine 3 mushrooms, diced fine 1 small tin corn kernels or kernels cut off 1 ear of corn 1 tablespoon vegetable oil 2 tablespoons Worcestershire sauce 1 sprig rosemary, chopped fine 1 tablespoon plain flour 1 teaspoon lemon pepper (or plain pepper) 1 teaspoon salt Parmesan cheese (optional - to sprinkle on before serving)

For the pastry: 240g / .8.5oz plain flour 180g / 6.3oz butter 1-2 tablespoons cold water (Or use a premade pie shell)

Start by making the pastry. Rub the flour and butter together until it resembles breadcrumbs. Add one tablespoon of cold water and use your hand to bring the dough together. If it doesn't quite stick together, add the second tablespoon of water. Avoid overmixing. When the dough comes together into a shaggy ball, wrap it in plastic wrap and leave it in the fridge for a minimum of 30 minutes - 1 hour is better. 

Preaheat your oven to 180°C/350°F.

Make the pie filling while the pastry dough is chilling. Start by cooking the onions in the vegetable oil until soft - 4-5 minutes. Next add the carrots and cook for a further 5 minutes.

Add the lamb mince and break it up with a wooden spoon so you have uniform mince pieces. Cook on medium heat for a further 5 minutes until the meat begins to brown.

Next, add the mushrooms, corn Worcestershire sauce, rosemary, salt and pepper, Continue to cook until the mushrooms are cooked - the meat will be done by then too. 

Sprinkle the plain flour over the mixture, stir in and allow it to boil. This will thicken up any sauce present - 1 tablespoon should be sufficient but add more if needed. Once the sauce has thickened, remove the mixture from the heat and allow it to cool slightly.

Get back to the pastry: roll it out to fit a standard 22cm / 9in pie tray. Get a piece of aluminium foil which will cover the pastry and rub one side in butter. Place the butter side down against the pastry and fill with coins, dried peas/lentils or pie weights. 

Bake the pastry for about 15 minutes, or until it has gone golden but not yet brown. Remove the pie weights and aluminium foil and cook for a further 5 minutes to ensure the base is done.

Spoon your filling into your pie crust (while it is still hot) and smooth down. I didn't have enough pastry left over to also cover the pie, but I cut out small circles of leftover dough and placed them over the meat.

For each jelly, start by emptying the jelly crystals into a bowl or jug, and add 200ml /0.7fl oz boiling water. Stir until all the crystals are all dissolved and allow to cool to room temperature. Add the alcohol, stir, then pour into glasses, bowls or moulds and refrigerate overnight to set. See below for the specifics of each one. 

The Guinan Known for her angled hats as well as her wise words of wisdom, Guinan was not to be messed with. Like this jelly she could easily hold her own against anyone the universe sent her way - even Q. 

For the bottom layer: Port wine jelly 200ml / 0.7fl oz boiling water (no alcohol in this part)

For the top layer: Raspberry jelly 200ml  0.7fl oz boiling water 60ml campari

Mix the bottom layer together, pour into shot glasses and allow to set. Mix the top layer up and leave it to cool to room temperature. Lean the shot glasses around the edges of a large bowl so they are angled, and gently spoon in the top layer. Allow to set overnight.

The Data

The Enterprise's third in command is a complex, multi-layered being whose depths are not revealed to his colleagues until they have known him for many years. This jelly pays tribute to his yellow uniform as well as his metallic outer layer. 

1 packet of lemon jelly divided into 3

For the bottom layer: 1/3 of the lemon jelly crystals 33ml boiling water 33ml gin

Stir everything together and pour into shot glasses. Refrigerate until set.

For the middle layer: 1/3 of the lemon jelly crystals 33ml boiling water 33ml milk

Dissolve the jelly crystals in the boiling water, allow to cool to room temperature and stir in the milk. This will make it go opaque. When at room temperature, pour over the first layer and return the glasses to the fridge.

For the top layer Remaining 1/3 of jelly crystals 33ml boiling water 33ml lemoncello Lustre dust (optional)

As before, dissolve the crystals in the water, allow to cool to room temperature and then add the alcohol. I stirred in some silver lustre dust to give the jelly a metallic sheen - it didn't come out in the photo but was definitely visible in person! Pour the final layer over the shot glass and allow to set overnight.

The Borg Cube(s)

Delicious and deadly, you know it is futile to resist these jellies' allure. 

Lime jelly 200ml boiling water 60ml coconut rum

Make up the jelly and coat a flat baking tray well with non-stick spray. Let the liquid cool to room temperature then pour into the baking tray and refrigerate. When set, run a sharp knife along the edges of the baking tray and upend to release the jelly onto a cutting board.

There are many pumpkin carving websites out there and I am by no means an expert. However I can pass on 2 tips: first, draw your design on with a water-soluble marker (I used a whiteboard marker) - this means you can rub it off if you make a mistake and wipe it down when you've finished. Second tip: I used the torch/flashlight on my mobile phone to light the pumpkin - just angle it away from the designs so the light isn't too strong. 

To toast the seeds: Seeds from one Halloween pumpkin (I had about a cup and a half) 2 tablespoons salt 4 cups water 1 tablespoon olive oil Spices to taste: I used smoked paprika and lemon pepper

Preheat the oven to 200°C / 395°F.

First, separate the seeds from the pulp. I found the easiest way was to fill a large bowl with water and place the seeds/pulp in the bowl. Most of the pulp sank to the bottom while the seeds floated. I still had to separate some seeds from the pulp by hand, however. 

When you have separated the seeds, place them in a saucepan along with the water and salt. Bring to the boil and simmer for 10 minutes. After the 10 minutes, drain and pat dry. 

Place the olive oil on a baking tray and put the seeds on top. Scatter with the spices (I used smoked paprika and lemon pepper) and shake the tray a few times to distribute. Place in the oven for 10 minutes.

After the 10 minutes, give the tray another shake or use a wooden spoon to turn the seeds over. Replace in the oven for another 5-10 minutes or until the seeds are toasted and brown.

Remove from the oven and allow to cool. The perfect snack while carving your pumpkin!