Rokeg Blood Pie

***Red alert! This post discusses the preparation of blood. If you don’t want to read about this, I suggest reversing your engines, changing course and coming back next week!***

So let’s get one thing straight. Rokeg Blood Pie, in my opinion, should be made with…blood. None of this raspberry puree stuff. I just can’t imagine a bunch of battle-weary Klingons sitting down to a delicate raspberry pie as part of a main meal. Blood, on the other hand, has all sorts of iron-enhancing properties which I am sure is good for preparing for battle. 

This pie is essentially black pudding/boudin noir filling inside a pastry crust. The best way to describe the flavour is to say it is like eating a very rich sausage roll. You will need a few Klingons to help finish this pie, as you’ll only need small slices as it is quite rich. 

I made 2 versions of this pie - for the first, as you see below, I made a traditional pie, with pastry and the Klingon insignia as decoration on the top. The second is at the end of the post and reflects how the pie appears in The Next Generation (A Matter of Honor). The filling is the same in both cases. 


Replicate your own
(Makes a pie to serve 8-10 people)

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Risian Mai Tai

Ah, Risa. That fabled place of pleasure, general fun and debauchery, that we all want to visit (well I do, anyway). While it’s designed specifically for all sorts of pleasurable activities, it also has some hidden dangers - as Malcolm Reed and Trip Tucker discovered to their peril (Enterprise: Two Days and Two Nights).

While this Mai Tai shouldn’t cause the type of headaches that Reed and Tucker got after being robbed and knocked out, it is very easy to drink! Technically, this isn’t a proper Mai Tai with the addition of orange juice, and because the dark rum is not floated on the top. But I figure it’s Risa - anything goes in the name of pleasure! 

Replicate your own
(Makes one drink)

40ml / 1 1/3 fl oz white rum
20ml / 2/3 fl oz dark rum
15ml / 1/2 fl oz orange curacao
15ml / 1/2 fl oz Orgeat syrup
10ml / 1/3 fl oz fresh lime juice (the juice from about 1/2 lime, approx)
20ml / 2/3 fl oz orange juice
1 sprig mint and some pieces of fruit, for a garnish (such as lime, pineapple or cherry)

Add all ingredients except the garnishes to a shaker full of ice. Shake well and then strain it into a highball glass. Add a couple of ice cubes and a straw and garnish with mint and pieces of fruit.


  • Orgeat syrup is a sweet syrup made from almonds.You can buy it from specialised stores, or make your own: I used the recipe from Serious Eats
Seltin Pate (mushroom pate in a filo pastry bowl)

This is a simple recipe whipped up by Neelix as part of a lunch spread when things were going wrong on Voyager (as usual) and the crew was under stress (as usual) (Voyager: Persistence of Vision). While various crew members hallucinate various horrible things, I sincerely hope that this pate is real and not a hallucination!

This mushroom pate can be make with almost any type of mushroom, and has a great flavour and texture. You do need to make it the day before so it has time to set in the fridge, but you can then serve it at room temperature or even warmed slightly. If you serve it in the filo bowl, you have built-in crunchy crackers to dip!


Replicate your own

(Serves 6-8 as finger food)
You will need to start the day before you plan to serve the pate.

40g / 1.4oz butter
1 onion, finely sliced
1 garlic clove, finely sliced
500g / 17.5oz mushrooms such as button or swiss brown, roughly chopped
1 tablespoon plain flour
4 sprigs thyme leaves (includes 2 for a garnish)
1/4 cup red wine (or you can substitute water)
2 tablespoons cream
1/2 teaspoon salt

Melt the butter in a medium saucepan. Add the garlic and onion and cook on medium heat, until the onion has softened - about 5 minutes. 

Add the mushrooms and reduce the heat to medium-low. Continue to cook, stirring occasionally, until the mushrooms are soft.

Remove the leaves off 2 of the thyme springs, and sprinkle the thyme and flour over the mushrooms and stir. Add the wine and the cream, stir well and bring to the boil - about 4 minutes. 

Allow the mixture to cool slightly and transfer to a blender (or you can use a stick blender directly in the saucepan). Blend for a few minutes, until the mixture is rather smooth, but still has some texture.

Transfer to a bowl and refrigerate overnight to allow it to set.

The next day, remove from the fridge about 30 minutes before you want to serve it. Serve in a filo pastry bowl (see below) or with pieces of breadstick or small toasts. Garnish with the remaining sprigs of thyme. 

For the filo pastry bowl:
(Makes 4 bowls)

You will need 4 oven-safe ramekins or small dishes.

50-70g melted butter
1/2 packet of frozen filo pastry

Lay the filo pastry out flat, and allow it to defrost for about 30 minutes. If you have a full packet, gently separate out half the sheets and replace them in the freezer. 

Preheat your oven to 180³C / 350°F.

Gently separate two of the pastry sheets and brush the top one with butter. Lay the next two on top, and brush them with butter. Continue to layer the sheets up, brushing them with butter as you go. 

Brush your ramekins well with the butter. Cut your stack of filo pastry into quarters, and arrange each one in one of the ramekins. If you need to, you can pull and separate your layers to better cover the ramekin. 

Bake in the oven for about 10 minutes, or until the filo has puffed up and is golden brown. Remove to a wire rack to cool thoroughly. 

When they are cool, slide a butter knife between the pastry and the ramekin to loosen. Ease the pastry bowl out gently with the knife. Handle gently when preparing to serve. 


Maaza stalks

Something simple this week, in case you are still recovering from Captain Picard Day from last week! These maaza stalks were provided by Captain Sisko to some newly arrived refugees on Deep Space Nine (DS9: Sanctuary). After some failed attempts at communication, they learn that these refugees are only the first few through the wormhole and that there are millions on their way. I think they’re going to need more than 7 maaza stalks…

This dish takes only a few minutes to put together, but is surprisingly delicious. Everything is very approximate - if you want the stalks more charred, leave them under the grill (broiler) longer; if you like more spice, add more! I would suggest making more than the 7 shown in Deep Space Nine though, because they are very easy to keep eating even if you don’t have millions of refugees to feed!

Replicate your own
(Serves 1, but is very easily doubled or tripled - just add more asparagus!)

7 Asparagus stalks
Smoked paprika
Juice of 1/2 lemon

Preheat your grill (broiler - top down heat) so it is quite hot. Chop or snap the woody ends off the asparagus and place them on a baking tray covered with aluminium foil. 

Sprinkle the smoked paprika and salt over one side of the asparagus and place under the grill/broiler so they are quite close to the heat source. Cook until they just start to char on the outside, about 3-4 minutes. 

Remove from the heat and flip them over. Add more salt and smoked paprika to this side, then place back under the grill and cook for a further 2-3 minutes until this side is also cooked and started to char. 

Take them out of the grill/broiler and sprinkle with the lemon juice. Add more salt or paprika if desired, and serve immediately.

An Earl Grey Tea Party for Captain Picard Day

As you’re probably already aware, the 16th of June is celebrated as Captain Picard Day. He’s a role model! Captain Picard Day is usually celebrated by making artwork of all types which somehow represents Captain Picard. But I got to thinking: surely there needs to be some food for Captain Picard Day too! Taking inspiration from his favourite drink, I present - an Earl Grey Tea Party for Captain Picard Day.

For our tea party, we have some Earl Grey shortbread biscuits, an Earl Grey MarTEAni (made with Earl Grey infused gin and served in a teacup, or a martini glass if you prefer), and some Earl Grey cupcakes with lemon icing. Not shown: some actual Earl Grey tea, hot! The beauty of all of these recipes is that if you don’t like Earl Grey tea, you can substitute for any other black tea you like.

The full recipes and more photos are under the break, but here’s a handy clickable list to go straight to a specific recipe:

Earl Grey MarTEAni
Earl Grey Shortbreads
Earl Grey Cupcakes with lemon icing


Replicate your own

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Chateaubriand: the perfect steak dish for two - as Odo and Kira found out when chaperoned by Vic Fontaine on a holodeck date (DS9: His Way). We have previously made the first course in their romantic feast (Oysters Rockefeller) and now we’re onto the main course.

Vic Fontaine mentions Chateaubriand, which is a traditional way of serving beef, made famous by Larousse Gastronomique. Chateaubriand technically only refers to the meat itself, so I’ve expanded the recipe to include some vegetables and Bearnaise sauce, which are traditional accompaniments. According to Larousse Gastronomique, Chateaubriand should be broiled (grilled - top-down heat). You need a high temperature to ensure that the outside is well charred without overcooking the inside. I’d recommend using a thermometer to test the interior temperature of the meat, so you can take it out when it is done enough for you.


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Tula Cheese souffle

We’re staying in the Delta Quadrant this week, because this tula cheese souffle is too delicious to resist! While we never see this dish on screen, I would not be surprised if it was one of Neelix’s most requested recipes. Neelix offers this dish to Harry Kim before Harry goes off on his first (and brief) captaincy (Voyager: Nightingale) - and Harry, as usual, doesn’t know what he wants. I know if Neelix offered me this dish, I’d definitely accept!

This cheese souffle is very rich and quite luxurious. I know many people are scared of making souffles but once you make a few you will wonder why you didn’t before. They are actually relatively simple to make, provided you are ready to serve them as soon as they come out of the oven. This basic recipe for a cheese souffle can be used to make any flavour of souffle you wish.

Replicate your own
(Makes 6 individual souffles)
(Based on the “Perfect Cheese Souffle” recipe at the bottom of this page)

You will need 6 oven safe ramekins or small dishes to cook the souffles in.

40g / 1.4oz butter, plus extra for greasing
40g / 1.4oz plain flour
300ml / 10oz milk
20g / 0.7oz breadcrumbs or fine-ground polenta, for coating the sides of the ramekins
4 large eggs
100g / 3.5oz cheddar cheese, grated
50g / 1.7oz parmesan, grated

Start by heating the oven to 200°C / 390°F. Put the butter in a medium saucepan and heat until it has melted. Add the flour all at once and cook for a few minutes. Add the milk, and stir until the mixture is smooth and starts to thicken.

Lower the heat and continue to stir the mixture for about 5 minutes, so that it is thick but still pourable. Remove from the heat so the mixture can cool slightly.

Separate the eggs and put the whites in a bowl suitable for whipping. Into the milk mixture, add half of the cheese and stir until smooth. Add the egg yolks, stirring well in between each one. Then add the rest of the cheese.

Prepare your ramekins: grease the bottom and sides with more butter, then add a small amount of breadcrumbs or polenta to each one and shake/tap the ramekin until the bottom and sides are coated with the breadcrumbs/polenta.

Add a pinch of salt to the egg whites, and then whip until stiff. Add a couple of spoonfuls of egg whites into the milk/cheese mixture to loosen it, then gently fold the rest of the egg whites in with a spatula. It is fine if there are still a few small lumps of egg white in the mixture - it doesn’t have to be perfectly smooth.

Divide the mixture between the ramekins (I find a soup ladle the easiest thing to use for this), filling them between 1/2 and 3/4 full.

Put them on a baking tray and bake in the oven for 12-15 minutes, until risen and golden. Serve immediately.


  • You can, of course, substitute the cheese for whichever cheese you like
  • And of course you can make additions to the souffle - add some chives, perhaps, or even small pieces of mushroom or other vegetable.
  • Don’t be disheartened if your souffles fall. All souffles fall as they cool (which is why many restaurants say there is a 20 minute wait if you order a souffle, so they can prepare it fresh and it is served straight away), but are equally delicious in their fallen state.
Algae Puffs

When entertaining a diplomat from the Delta Quadrant, it’s important to have their local dishes on hand. Luckily, Neelix never disappoints, and in this case manages to churn out some algae puffs for the visiting Enaran diplomat (Voyager: Remember).

Before you are too horrified by the notion of algae puffs, let me remind you that seaweed is a form of algae, and definitely works well in this recipe. The ‘puffs’ are choux pastry with the seaweed mixed in. While they don’t puff quite as much as they would without the seaweed, they still make a delicious and airy snack - perfect for any passing diplomat!


Replicate your own
(Makes 18-24 individual puffs)
(Based on the cheese puff recipe at Simply Recipes)

4 ounces / 1 stick / 115g butter
1 cup water
1 cup plain flour
4 eggs
35g dried seaweed, in small flakes or powdered

Preheat the oven to 425°F / 220°C.

In a medium saucepan, add the water and butter, and heat until the butter is melted and the mixture is at a boil. Reduce the heat and add the flour, stirring briskly.

Continue to stir as the mixture forms a ball and pulls away from the sides of the saucepan. Remove from the heat and let it cool for a few minutes, stirring occasionally to release more heat - you don’t want to cook the eggs when you add them!

Add the eggs in one by one. The mixture will look like it separates each time you add an egg, but stir well and it will come back together. When it is smooth and sticky, it’s ready. Add the seaweed, stirring well to incorporate it.

On a baking tray lined with baking paper, spoon out small-medium balls of the mixture. Make sure you leave enough room between them as they will puff up considerably when baked.

Place the tray in the oven and cook for 10 minutes. Reduce the oven to 350°F / 180°C and cook for a further 15-20 minutes, until the balls have puffed up and have started to brown on top.

Serve to whatever visiting dignitary happens to be passing by!


  • I bought flaked dried seaweed and then pulverised them further in a spice grinder. You could also bash them in a mortar and pestle to break the pieces up.
  • Make sure you use baking paper or a slilicone baking sheet to cook the puffs on - do not grease a baking tray with butter as the butter will seep into the puffs
  • If you don’t have any seaweed on hand, you can of course turn these into cheese puffs by substituting cheese in the place of the seaweed (I would suggest adding more cheese to taste).
Balso Tonic (cucumber juice)

This drink comes to us from the Trill homeworld, where it is enjoyed for its medicinal qualities. While it was not available via the Federation food replicators (TNG: The Host), I think this is definitely a drink that can be enjoyed far and wide.

Balso tonic is not shown on screen, only mentioned. In coming up with a suitably healthy drink for the Trill, I decided on a base of cucumber juice. Cucumbers are not only refreshing, they have all sorts of health benefits such as helping to rehydrate you, assisting with skin and hair care and can apparently also help relieve joint and arthritis pain. The additional benefit to this drink is that it is delicious and great in the heat! So next time you’re feeling like you need to exchange host bodies, make yourself some balso tonic, and hopefully your next joining will go as smoothly as possible.


Replicate your own
(Makes about 400ml of cucumber juice)

1 English cucumber
Juice of 1 lemon
3-4 sprigs of mint (a good handful)
100ml water
1 teaspoon sugar (optional, to taste)
Soda water (optional)

Coarsely chop the cucumber and throw the pieces into a blender. Add the remaining ingredients and blend for 3-4 minutes until it is smooth. 

Strain the juice into a jug, pushing the pulp down with a back of a spoon to extract as much juice as possible.

To serve, add more lemon juice or sugar as needed (to taste), and top up with soda water if desired. Garnish with a piece of cucumber and an additional sprig of mint.


  • I prefer to blend everything together so it is well integrated, but you could also blend the cucumbers first so you have a neutral juice base you can then add other flavours to.
  • I don’t bother peeling the cucumbers before blending, as they’re all going to be strained anyway, but you can peel the cucumbers if you wish.
  • The cucumber juice also makes a great cocktail base - Hendricks gin is recommended!
  • Add some yoghurt to the leftover pulp and you will have a smooth, raita-like dipping sauce.
Isolinear chips: recipe archive

I have finally added a proper recipe archive to the site! There’s a link in the sidebar, or you can use the links below.

You can now browse the archives in three ways:

Browse by Star Trek Series

Browse by originating species

Browse by main ingredient / dish type.

And of course you can still use the normal Tumblr archive feature to browse by month.