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Good Enough To Eat

The Godfather Of Recipes From The Movies crack

Admit it - we’ve all had that experience of watching someone eating on screen and wanted to share in their pleasure. Whether it was Joey getting the last of the jam from the pot in Friends, Samuel L Jackson refuelling with a burger in Pulp Fiction or seeing all the kids’ faces when they clap eyes on Willy Wonka’s chocolate river.

Now, thanks to new cookbook Movie Dinners, you can recreate those foodie moments from our favourite films and shows.

We try out some film-tastic recipes to find out whether they recreate that food movie magic...

Strawberry chocolate pie from Waitress
(Serves 8)

300g bourbon or Oreo biscuits, crushed
125g salted butter, melted
1tbsp golden syrup
300ml double cream
100ml milk
3tsp coffee granules (espresso is best)
400g dark chocolate
2 eggs
250g strawberries
ground black pepper

Preheat oven to 170C/150C fan oven/gas mark 5. Line a 23cm loose-bottomed flan tin with foil.

Place the chocolate biscuits into a roomy bowl. Using the end of a rolling pin, crush the biscuits until they resemble fine breadcrumbs.

Melt the butter in a pan with the golden syrup. Pour over the biscuit crumbs and mix well.

Tip the mixture into the lined tin and press down well with your fingers or the back of a metal spoon. Refrigerate while you make the filling.

Put the cream, milk, coffee granules and chocolate into a bowl. Set over a pan of barely simmering water. As the cream heats, stir gently until the chocolate has melted and the mixture is smooth and combines. Leave to cool slightly.

Beat the eggs in a separate bowl. Whisk several teaspoons of the warm chocolate mixture into the eggs, then pour into the chocolate cream and combine well. (The cream may thicken slightly as you do this. It’s OK!)

Take the biscuit base from the fridge. Fill with the chocolate custard and bake for 18-25 minutes until the custard is mostly set and only the middle wobbles when shaken.

Chill the pie, layer with sliced strawberries and grind over a little black pepper. Serve with cold cream, but don’t have too much or your fillings will ache!

Creme brulee from Amelie
(Serves 4)

4 egg yolks
2 1/2tbsp caster sugar
vanilla pod
500ml double
cream
5tbsp granulated sugar

Preheat the oven to
140C/120C fan oven/gas
mark 1.

Pop the egg yolks into a large bowl with the sugar and whisk together until pale and fluffy.

Split the vanilla pod lengthways and scrape out the gooey seeds with the point of a knife. Then put the whole lot into a large pan. Add the double cream and slowly heat until the cream begins to make tiny bubbles at the edge. Remove pan from the heat and allow to cool a little.

Whisking as you pour, add the warm cream to the eggy sugary foam. (The whisking is vital otherwise you will have sweet scrambled egg in your bowl rather than the beginnings of custard.)

Pour the mixture back into the pan and stir until thickened. Pour the custard into four ramekins to about three-quarters full, then arrange in a large baking dish. Pour hot water around the ramekins to about 2.5cm deep.

Bake for 30 minutes until just set. Remove from the oven and cool.

When cool, sprinkle the custards with sugar and flash under a very hot grill until the sugar melts. If you’re feeling flamboyant, use a blowtorch to impress your guests.

Cannoli from The Godfather
(Makes 30 strips of dough)

275g plain flour
1tsp baking powder
1tbsp granulated sugar
Pinch of salt
1/2tsp cinnamon
25g butter
1 egg
75ml marsala (but any wine will do!)
vegetable oil for frying
water or egg whites, to seal
icing sugar, to dust

Sift the flour, baking powder, sugar, salt and cinnamon into a large bowl or directly onto the work surface.

Rub in the butter until the mixture resembles breadcrumbs. Make a well in the centre and add the egg and wine. Using a fork, or even better, your fingers, work the wet ingredients into the dry. Stir the mixture from the centre outwards, drawing in the dry ingredients as you go.

When well combined, knead the dough for 5-10 minutes until it becomes smooth and elastic in texture. If the mix is a little dry, add a splash more wine; if too sticky, add more flour.

Place back in the bowl, cover with clear film and leave to relax in a warm place for 30 minutes.

Roll out the dough thinly to about 2mm thick. Cut out rounds with a diameter of 5cm to wrap around cannoli tubes. Seal with a dab of water or egg white.

Put the oil on to heat. To deep-fry, heat the oil to 190C. If shallow-frying, use 2 tablespoons oil at a medium-high heat. Lower the tubes into the oil and fry until golden. Remove from the oil and allow to drain and cool on kitchen paper.

Dust with icing sugar or dip in melted chocolate to serve.