Hasperat souffle

Using food to assist breaking people out of prison is not new; after all, the whole ‘bring a visitor a pie/cake with a razor blade inside’ trick goes back to at least the 19th century. However, it takes a special type of thinker (Quark) to acknowledge the possibilities of using a souffle to assist in the prison break-out process (DS9: Sacrifice of Angels). 

This souffle is a variation on the more traditional cheese souffle, using hasperat in the place of the cheese. You’ll need to start a week in advance if you don’t have any hasperat on hand (I probably shouldn’t admit this, but I do often have hasperat in the house!). The hasperat is distributed evenly throughout the souffle and giving a nice flavour. My souffle fell a bit as I was taking photos but if you serve it straight away it will be nice and fluffy. 

Replicate your own
(Makes 1 large souffle or 4-6 small ones)

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Gramilian sand peas

It’s no surprise that Quark’s Bar would be well stocked with bar snacks. What is perhaps more surprising is that there is a bar snack that exists in the world that Quark has not heard of! But that is what we see in Rules of Acquisition, when Pel suggests that Quark should stock Gramilian sand peas because they cause an immediate thirst, meaning that customers will buy more drinks. This is, of course, not Pel’s only business advice to Quark, as we see in the rest of the episode.

These peas really do make a great snack and the most difficult part is not having enough of them around! The secret to these is to cook the peas low and slow, until they are almost dehydrated and crunchy. You can also use a dehydrator to make these, if you have one handy. This is more of a method than a full recipe, and quantities and spices (except for the salt - that’s essential!) are really up to you. 

Replicate your own
(This recipe makes about 250g of finished peas, but I strongly advise you to make a larger amount!)

450g / 1 pound fresh peas
2-3 tablespoons canola or vegetable oil
Chili powder

Preheat the oven to 95°C / 200°F.

Line a baking sheet with aluminium foil and pour on 2 of the tablespoons of canola oil. Add the peas and shake them around, until they are all coated with the oil. Add more oil if needed to ensure they are all coated.

Liberally sprinkle salt over the peas and again shake them around. Bake them in the oven for about 3 hours or until they are dry and a bit crunchy, shaking the pan every once in a while to make sure they cook evenly. 

When they are dried, add the last tablespoon of oil and again shake the pan, then sprinkle on the spices of your choice (I used pepper, paprika and a bit of chili powder). Shake the pan one last time to distribute the spices, then tip the peas into a bowl and enjoy with many beverages. 

Fanalian toddy

If you’re interested in getting the attention of a certain doctor, having an illness is certainly one way to go about it. And having an illness which can be miraculously cured by a drink from Quark’s is even better (DS9: Explorers). In this case, Doctor Bashir is able to ‘prescribe’ Leeta a Fenalian Toddy to cure her cough. All flirting aside, this is a lovely drink if you do have a summer cold, or to help warm you up on those cold nights in space. 

There are plenty of recipes out there for hot toddies and the recipe is certainly very adaptable. For a different flavour, I have used juniper berries and cardamom pods, but you could certainly use cloves or nutmeg if you prefer. Adding a slice of lemon or orange peel is also a nice variation. 

Replicate your own
(Makes 1 drink)

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Bajoran ale (ginger beer)

Time for another round of drinks! This time we’re off to Bajor, making a drink that is bubbly and tasty - but not very potent. I thought about it and decided that this was a good description of ginger beer - and thus Bajoran ale was created. When Odo was a Solid, he enjoyed this ale because of the bubbles, and spent many hours in quiet contemplation while drinking Bajoran ale. (DS9: Apocalypse Rising). Quark wasn’t so enamoured of it, but of course still continued to sell it - so it clearly had a market (DS9: Emissary).

If you have not done any brewing at home before, this is a good place to start. You don’t need any special equipment or ingredients, and the beer is ready in about 4 days. The result is a refreshing, bubbly drink, which can be enjoyed by itself or mixed in with other drinks. It is quite different to the alcoholic ginger beers available to buy, but is very delicious in its own way. I can see why Odo became such a fan when he was turned into a Solid.


Replicate your own
(Makes 4 litres)
(Based on Hugh Fearnley-Whittingstall’s recipe for ginger beer)

You will need to start 4-5 days in advance.

100g young ginger, grated fine
Juice of 2 lemons
2 tablespoons honey
400g sugar
1/2 - 1 teaspoon dried yeast (see notes, below)
4 litres of sealed, bottled water (in plastic bottles - I used 2, 2litre bottles)

You will also need a number of empty, cleaned plastic soda bottles to store the beer in once it’s ready to drink.

Start by decanting about 1/4 of the water out of the bottle. Using a funnel, add the yeast and the sugar.

In a small bowl, mix together the lemon juice and honey, and then add that via the funnel to the bottle.

Put the cap back on and shake well, until all the sugar is dissolved.

Top up with the remaining water, leaving a 5cm gap at the top of the bottle to allow the gas to escape. Put the caps back on and leave somewhere warm.

Every 12 hours or so, release the caps to allow the gas to escape, and then put the caps back on. You can also feel the bottles and release the caps when the bottles get firm.

After 4 days, taste the beer. If you are happy with it, proceed to the next step. If not, you can add more sugar or more ginger, and leave for a few more days before tasting it again.

Strain the mixture through some cheesecloth, coffee filter or similar to remove the pieces of ginger. Decant or pour the mixture into your cleaned plastic soda bottles and refrigerate. Enjoy those bubbles and think of Odo!


  • I made this successfully using standard dried bread yeast, but brewers’ yeast (or even champagne yeast) is probably better if you have some
  • I would strongly suggest using plastic bottles to both brew and then store the beer, as glass bottles may explode
  • This makes a very tart/dry beer - if you like it sweeter, add more sugar.
  • Likewise, this beer is very ginger-y. If you don’t want it too sharp, decrease the amount of ginger
  • Young ginger is best, as it is softer and will grate easier.
  • If you don’t want to make 4 litres, you can easily half the recipe and make 2.
  • As always, the process photos will be up on the Facebook page in a few days. If you want to see photos of each step, head over there to take a look!
Jellied gree-worms process photos

If you’re curious to see the step by step process photos for making the jellied gree-woms, head over to the Facebook page and take a look! They’re pretty easy to make and you will be rewarded with many jellied worms!

Jellied gree-worms

Ahh Ferengi. Always good for helping you spend your latinum and finding recipes for worms and bugs. This time, we’ve got some jellied gree-worms, which are definitely a delicacy. Gree-worms can apparently be served either fresh or jellied - although I’d suggest that jellied are clearly more of a delicacy. These are great to serve to the Grand Nagus, powers behind the throne and of course potential customers.

In thinking of how to present these, you’ll probably be pleased to read that I quickly discounted using real worms. Sweet jelly worms seemed a natural fit for the recipe - with just a bit of sourness to remind you to never cross a Ferengi.

Replicate your own
(Based on Alton Brown’s recipe for super sour gummies)

You will need a squeeze bottle and some baking trays or cake tins.

6 cups sugar, plus an extra 3/4 cup (keep these two separate) sugar
2 tablespoons citric acid
3 tablespoons + 1 teaspoon unflavored powdered gelatin
1/3 cup + 1/4 cup cold water, divided
1/2 cup corn syrup
2 teaspoons flavoring oil or essence
Food colouring, as desired

Start by dividing the 6 cups of sugar across the baking trays or cake tins. Set aside while preparing the gummy worms.

Mix together the gelatin and 1/3 cup water in a medium-large saucepan. It will clump up and absorb the liquid. Set aside.

Combine the remaining 3/4 cup sugar, corn syrup, and remaining 1/4 cup water in a small saucepan. Clip on a candy thermometer and heat to 70°C / 160°F, stirring to dissolve the sugar. Pour this mixture over the gelatin, and heat gently, stirring, until the gelatin is completely dissolved.

Remove from the heat and add the flavoring essence, food coloring (if using a single colour - see notes below if you want to use multiple colours) and citric acid and stir to combine.

Pour the mixture into a squeeze bottle and cool until it slightly solidifies, before squeezing out lines or shapes onto the prepared sugar pan. Leave the worms to set for at least 30 minutes (1 hour is better) before removing from the sugar.

If the gelatin thickens too much to squeeze out, you can reheat it by dipping it into a bowl filled with warm water. If there’s extra gelatin left in the saucepan, this can also be reheated to liquify it if needed.

Once the worms have solidified, toss in more sugar so they are covered, and let them dry at room temperature overnight.


  • I used orange essence to flavour mine
  • You can add more citric acid to the sugar if you want them sourer (or add more to the worms instead)
  • I found the easiest method was to draw squiggly shapes in the sugar with the handle of a teaspoon, then gently squeeze out the gelatin - it then fell into the grooves left by the squiggles
  • Sometimes, the worms sunk into the sugar a little bit - you can go back and add another layer of gelatin if necessary (also a good way of making weird multicoloured ones!)
  • I found it easier to use smaller baking tins as this meant the sugar came to a higher level in the tin, and there was less chance of the gelatin sticking to the bottom of the tin (but it does mean it takes longer while you wait for each batch to dry)
  • To make the different coloured worms out of the same batch, I left the main supply of gelatin in the saucepan. I poured a little bit into the squeeze bottle, then added the gel colour and shook it up. When this was used up, I added more of the gelatin and began again with a new colour.