Super Paper Mario: Saffron & Dyllis Super Show #27: Mango Pudding

 Mango Pudding is made with a KEEL MANGO and BIG EGG

Since we've got plenty of egg based puddings, I actually wanna ditch the BIG EGG for this one and instead do a more conventional recipe for mango pudding. It'll be worth it I reckon. 

Instead of chancing it with a fresh mango and risking an unripe or bland one, I thought I'd get some frozen mango chunks since the flavour will probably matter in this. I let them defrost and then i've smoothiefied them.

Meanwhile melting the gelatine and sugar in hot water. I've decided to use coconut sugar, cause ive had it hanging around my cupboard for a while and I thought hey here's something it might go well with. It will probably turn my pudding a weird shade of brown though so...oop.

Mixing the melted sugarjelly in with mango and some single cream. Pretty simple really!

Looks smooth, the gelatines not that well mixed though so there's a few little lumps, I could probably solve this by straining it, but I don't even care.

Yeah its gonna be kinda beige lol, here's hoping it sets and tastes nice though.

*****

It tastes REAL good! I'm not sure if its the mango variety or the coconut sugar but its got a slight woody twist to the creamy mango flavour that im actually really into. A really unique dessert, a lot smoother than the egg based puddings and it's not only super easy to make but I bet a lot of people would like it.

Super Paper Mario: Saffron & Dyllis Super Show #26: Shroom Pudding

 Shroom Pudding is made with BIG EGG and SHROOM SHAKE

So for this recipe I decided to copy the recipe for love pudding which... i havent made yet so please pretend to be surprised when you see that one... Anyway this ones different though because its got chestnut in. And i'm adding a pinch of nutmeg and vanilla essence as well.

Tried to mix the chestnut puree with the milk but it was just staying clumpy so i'm squishing it through a strainer. It works!

Milk, chestnut, sugar, eggs and a bit of nutmeg and vanilla all together now.

Swizzed up with my mixer. We could strain it again but i dont really mind if its slightly clumpy. I'm one of those bits-in yogurt appreciator types.

No crimes here officer everythings fine.

***

Welll this one didnt stay together quite as well as the pudding that i uh... havent made yet.. but I dunno its still pretty cute. It's got a rustic charm both in appearance and flavour. Texture fussy people might hate it but i think its kinda nice, like a chestnutty egg nogg... goes really well with the marzipan mushroom i made earlier too.

Super Paper Mario: Saffron & Dyllis Super Show #25: Gingerbread House

 Gingerbread house is made from CHOCOLATE CAKE and MOUSSE

But alas we don't really care because we're going to use a STORE BOUGHT GINGERBREAD HOUSE KIT

I'm hoping the kits will do much of the work for me, and it seems like it might be the case. Look how detailed this is! And it seems good and sturdy too.

And the candies are so elaborate too!

I cut out and assemble the bread while my mum mixes up the icing.

Going alright I think

Just decorating willy-nilly, and we added some of our own sweets we had around the house.

My sister showed us a really cool icing trick to make icicles on the edges!

*****

This looks awesome man, and the gingerbread was really good. It was more german lebkuchen style which is softer than british gingerbread. The elaborate sugar ornaments just tasted like hard sugar, and the gummi sweets were decent too. I wasn't looking forward to putting much effort into this because gingerbread houses are always gaudy and nobody wants to eat them, so im really impressed with what we ended up while having a pretty casual go of it. And yeah, we've almost finished eating it.

Super Paper Mario: Saffron & Dyllis Super Show #24: Horsetail Tart

 Horsetail Tart is made from HORSETAIL and CAKE MIX

So, a horsetail is actually a real plant you can eat, but this aint the safari zone so we're doing an asparagus tart with cheese and caramelised onion layers. I've frankensteined the remaining pastry from the roll i cut up to make the chocolate tart rather successfully I think. Also ignore the butter and plain flour because i realise they are only needed if I was making pastry from scratch, and instead pretend I had an egg handy.

My pans already got bacon grease in it, and then i add some chopped red onion, brown sugar and balsamic vinegar. If you want to make this vegetarian I would recommend not cooking it in a pan full of bacon fat PERSONALLY.

So, I kind of think quiches suck but I am going to still mix in an egg and some double cream with the cheddar to thicken the filling out some.

Might as well add some salt and pepper here too.

I'm going to do a kind of layered style to match the cross section in the graphic...

Though lets be honest with ourselves here, this will definitely come out as melted sloppy sludge of cheese so it doesnt' matter much.

Here's everything dumped in and don't forget the "horsetail"(asparagus)

This is probably a bit undercooked but im hungry and i dont want the asparagus to evaporate so im taking a slice out and ill leave the rest in the cooling oven to cook a bit further for the leftovers.

***

I guess it got a bit sickly after a while but its pretty good, id take it over a proper quiche.

Super Paper Mario: Saffron & Dyllis Super Show #23: Peach Tart

 Peach Tart is made from PEACHY PEACH and CAKE MIX

I wanted a nice recipe for a peach pie that would give some nice colours and something I liked the sound of. I came across peach tarte tatin and used that as a starting point, but we probably don't need to do the "tatin" part of flipping it upside down in a skillet and just do it like a tart... i guess?

Pastrys going in the oven for a blind bake... I still dont know what im doing with these and also for some reason i bought puff pastry like the tatin recipe even though i said i was going to do it like a normal tart so uh... good luck to me with that 

Oh ew these fresh peaches are so fucking dry and mealy looking. :\ Just brexit things I guess. Bought these just yesterday as well they havent gotten old! Good thing we are cooking them anyway theyll probably be fine, gonna find the best firmest one and save it for the topping.

Now we're frying up butter, dark brown sugar and a pinch of cinnamon. Gotta be careful NOT to burn the sugar here.

Ohhhh these smell amazing. This was the right choice. Feels a bit silly to be cooking half the pie on the hob and the pastry in the oven though, so i guess ill just combine them once they seem adequately cooked.

I hid the fact that i made a real mess of the pastry and then put the raw peach on top. :)

****

I probably should have just done it as a proper tatin, or a proper pie, and thickened it up a bit with flour as not to make a sloppy mess. But flavour-wise this was GREAT and i would absolutely cook peaches (especially cheap n' nasty ones) with brown sugar and cinnamon again in a heartbeat.

Super Paper Mario: Saffron & Dyllis Super Show #22: Heartful Cake

 Heartful Cake is made from CAKE MIX and LOVELY CHOCOLATE

As you know i've already made some LOVELY CHOCOLATES, I've been keeping some in the fridge for this very moment.

Now there's been and going to be more cake and dessert recipes coming up and i'm just a litle creacher who probably needs to eat other things besides cake and pie so i've taken advantage of recipes that seem to lend themselves to a smaller portion. First we melt this butter...

And then we mix in self raising flour, sugar and milk... That's right, we're using a 1 cup microwave cupcake recipe! 

I was hoping the raspberry syrup would be enough to flavour the cake and dye it pink, but it made it kinda grey so ive added a dash of rose syrup as well which i KNOW turns shit hella pink. I also modified the standard recipe to have less milk and sugar to allow for the syrup content.

Oiled up a silicone mould because we're hoping we can pop it out and upside-down it. This smells delicious btw, the raspberry is really doing its job.

Microwaved for a minute and let it cool... Whats it look like under there? Well thats the secret... it doesnt really matter... thats what the spray cream is for... ;)

*****

Absolutely delicious! The cake is fluffy and super moist, more like one of those steamed puddings you get in the uk but raspberry flavour. Pairs great with the cream and dark chocolate.