Episode 49.5: Message from Natsu!!!

Natsu (from the podcast) has a message for all of the listeners!

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Twitter: @fairytailcast

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Episode 49: Lucy’s Burning Love for Blitzball!!! Is Out!!!

Episode 49: Lucy’s Burning Love for Blitzball!!!

Episode 49 is up, below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” and the recipe from “Cooking with Elfman.”

Episode 49 Click to download directly
Subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

Ingredients
270 g self-raising flour
5 ml baking powder
5 ml mild mustard powder
1 ml cayenne pepper
1 ml dried thyme
250 g biltong, grated or finely chopped
125 g cold butter, cut into cubes

Topping:
200 ml biltong, grated or finely chopped
30 ml freshly chopped chives
50 ml mature Cheddar cheese, grated
30 ml Parmesan cheese, grated
30 ml blue cheese, crumbled
1 large egg

Directions:
Sift flour, baking powder and mustard powder into a mixing bowl.
Stir in the cayenne pepper, thyme and biltong.
Rub in the butter until the mixture resembles fine breadcrumbs.
Gradually stir in enough cold water to make a stiff dough.
Roll out the dough on a lightly floured surface until it is approximately 2.5 cm thick and transfer to a 36 x 26 x 5 cm baking tin.
Mix together all the ingredients except the egg and set aside.
Whisk the egg with a little water and brush the dough.
Sprinkle the topping evenly over the prepared dough.
Bake in a preheated 220 °C oven for 15 minutes, then allow to cool>
Cut into small squares and serve.

Reedus’ Gallery

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Episode 49: Lucy’s Burning Love for Blitzball!!! Is Out!!!

Episode 49: Lucy’s Burning Love for Blitzball!!!

Episode 49 is up, below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” and the recipe from “Cooking with Elfman.”

Episode 49 Click to download directly
Subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

Ingredients
270 g self-raising flour
5 ml baking powder
5 ml mild mustard powder
1 ml cayenne pepper
1 ml dried thyme
250 g biltong, grated or finely chopped
125 g cold butter, cut into cubes

Topping:
200 ml biltong, grated or finely chopped
30 ml freshly chopped chives
50 ml mature Cheddar cheese, grated
30 ml Parmesan cheese, grated
30 ml blue cheese, crumbled
1 large egg

Directions:
Sift flour, baking powder and mustard powder into a mixing bowl.
Stir in the cayenne pepper, thyme and biltong.
Rub in the butter until the mixture resembles fine breadcrumbs.
Gradually stir in enough cold water to make a stiff dough.
Roll out the dough on a lightly floured surface until it is approximately 2.5 cm thick and transfer to a 36 x 26 x 5 cm baking tin.
Mix together all the ingredients except the egg and set aside.
Whisk the egg with a little water and brush the dough.
Sprinkle the topping evenly over the prepared dough.
Bake in a preheated 220 °C oven for 15 minutes, then allow to cool>
Cut into small squares and serve.

Reedus’ Gallery

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Konoha Corner: Facebook Twitter

Episode 48: You Could Cut that Sexual Tension with a Ka-nife!!! Is Out!!!

Episode 48: You Could Cut that Sexual Tension with a Ka-nife!!!

Episode 48 is up, below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” and the recipe from “Cooking with Elfman.”

Episode 48 Click to download directly
Subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

Iced Berry Cake Recipe

Ingredients

  • About 20 ounces berries, fresh or frozen, a mixture of varieties is fine
  • A generous 1/2 to 2/3 cup heavy cream
  • 3.5 ounces really good-quality chocolate, preferably milk chocolate or white confection, melted
  • 1 cake, single layer or double layer, store-bought or made from scratch
  • A selection of interesting edibles for decorating (go wild!)

Directions

  • 1. If using frozen berries, remove them from the freezer. (By the time you serve the cake, the chocolate will hopefully be melting the berries so they are still cold but not frozen.)
  • 2. Whip the cream until it is thick and softly peaked.
  • 3. Plop the cake on a plate. Slather the whipped cream across the top of the cake and layer on the berries. If using a layer cake, slip some berries between the layers and lavish some of the cream and berries on the top layer, too. Drizzle the warm melted chocolate across the top of the cake and pile on the decorations.
  • 4. Everything may be on the slide, but that’s still perfect. Present it with pride.

Reedus’ Gallery

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Episode 47: Boobies! Even Shelia Got Some!!! Is Out!!!

Episode 47: Boobies! Even Shelia Got Some!!!

Episode 47 is up, below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” and the recipe from “Cooking with Elfman.”

Episode 47 Click to download directly
Subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds skinless, boneless chicken breast halves, diced
  • 1 red onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (18 ounce) bottle barbeque sauce
  • 1 (8 ounce) package phyllo dough
  • 1 stick unsalted butter
  • 4 cups shredded Cheddar cheese
  • 1 tablespoon Italian seasoning

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in the oil until lightly browned, about 5 minutes. Stir the onion, green bell pepper, garlic, and barbecue sauce into the skillet. Cook and stir until vegetables are tender, 5 to 6 minutes.
  3. Remove phyllo dough from package and unfold onto a baking sheet. Cover with a damp kitchen towel to prevent the dough from drying out. Melt the butter in a small saucepan. Use a pastry brush to grease a 9×13 inch baking dish with the butter. Place 4 sheets of phyllo dough in bottom of the prepared pan; brush top of phyllo with butter. Spread a thin layer of chicken mixture on the top of the phyllo; sprinkle layer with cheese. Place 2 sheets of phyllo dough on top of the cheese; brush with butter. Continue layering chicken mixture, cheese, and buttered phyllo until chicken mixture is gone. Top final layer of chicken with cheese and 2 sheets of phyllo dough, brush top with butter, and sprinkle with remaining cheese and Italian seasoning.
  4. Bake in the preheated oven until hot and bubbly, about 30 to 35 minutes.

Footnotes

  • Cook’s Note:
    An Italian cheese blend can be used instead of the Cheddar cheese, if desired.

Reedus’ Gallery

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Episode 46: How Dirty can it get?!! Is Out!!!

Episode 46: How Dirty can it get?!!

Episode 46 is up, below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” and the recipe from “Cooking with Elfman.”

Episode 46 Click to download directly
Subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

Ingredients
4 cups whole milk, warmed
1 stick (8 tablespoons) butter, melted in microwave
1 1/2 cups sugar
6 eggs
1 teaspoon vanilla extract
1 loaf challah bread, cut into 1 1/2-inch slices
1 cup chocolate chips
1/2 cup raisins
Chocolate Ganache, recipe follows
Directions
Preheat the oven to 325 degrees F.

Combine warmed milk and melted butter with the sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth.

Line a large baking dish with two-thirds of the challah slices. Sprinkle with half the chocolate chips and half the raisins. Top with remaining challah slices, layering them one on top of the other, and then remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices.

Pour milk mixture slowly over the top of everything and let stand until the bread has absorbed almost all of the liquid, 5 to 10 minutes.

Wrap the baking dish tightly with aluminum foil and bake for 50 minutes. Remove the aluminum foil and cook 10 to 15 minutes longer until set in the middle and lightly browned on top.

Remove from oven and let cool before serving. Serve with the Chocolate Ganache drizzled over top.

Chocolate Ganache:

1 cup heavy whipping cream

1 cup semisweet chocolate chips

In a small saucepan, heat heavy cream to just below a simmer.

Place the chocolate chips in a medium heat-proof bowl and pour the hot cream over the chocolate chips.

Cover tightly with plastic wrap and let sit for 5 minutes.

Remove plastic wrap and whisk vigorously until ganache becomes a uniform smooth chocolate sauce. Serve while warm.

Cook’s Note: To make in advance, let cool, cover tightly and keep refrigerated until ready to use. Then microwave on low heat for 20 to 30 second intervals or heat over a double boiler.

Reedus’ Gallery

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Episode 45: Laxus and the Secret Funnel!!! Is Out!!!

Episode 45: Laxus and the Secret Funnel!!!

Episode 45 is up, below is the link as well as the YouTube video, the bio of the character on “Charles’ Magical Education,” the image from “Reedus’ Gallery,” and the recipe from “Cooking with Elfman.”

Episode 45 Click to download directly
Subscribe to our iTunes feed here
Check the Zune Market place for “Fairy Tail Podcast” to subscribe to us on Zune.

YouTube Video

Charle’s Magical Education

Cooking with Elfman

Chu Jelly

Ingredients

3 cups Fruit Juice (I used Passionfruit but any juice will do, Apple will make it more transparent)

1 cup Tonic Water (regular water can substituted if you don’t want the bitterness, but tonic water will make the jelly glow in a black light!)

Food Dyes (the colors of the Chu Jelly you want to emulate)

4 packets Gelatin

Honey or other sweetener (optional)

A glass pitcher or funnel

Directions

Make sure you have all your ingredients ready and accessible, because we are working with hot liquid and time-senstive gelatin. Bring your juice and tonic water to a boil. If you are adding sweetener to the mix to mask the tonic taste, add it as it boils. After the liquid has reached a boil, SLOWLY stir in the gelatin with a wooden spoon, careful not to add too much at once or it may clump. Pour the liquid into the pitcher. Add the liquid from the pitcher to your bottles. If you are using a funnel, funnel the liquid directly into your bottles. Add a few drops of the food coloring you want for that particular bottle into the liquid, and stir until the color is consistent throughout the bottle. Once the bottles look right, refrigerate them for about two hours or until the jelly has become a more jelly-like texture. Your can eat your jelly with a spoon, or you can stir the jelly up, add a small amount of additional juice, and drink it like Link. Also, no one tells you in the game, but Chu Jelly tastes totally great with whipped cream. Whip yourself up some Lon Lon cream and put it on top!

1 Up Cupcakes

Ingredients
8 ounces white chocolate, chopped
3/4 cup unsalted butter, room temperature
1 3/4 cups all purpose flour
1 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

3 large egg whites

1/2 cup canned coconut milk
1 tablespoon vanilla extract
1 16oz container pre-made frosting or 16 ounces of home-made frosting
White chocolate buttons
Directions
Preheat oven to 325°F. Line three 6-cup muffin pans with cupcake liners. If you don’t have an official double boiler, suspend a metal or heat-proof bowl across the top of a pan with a little simmering water in the pan. Make sure the bottom of the bowl or pan doesn’t come in contact with the water below. Put the white chocolate in the bowl and stir until melted and smooth. Mix the flour, baking powder, and salt in an average-sized mixing bowl. Beat the sugar, butter, and vanilla in large bowl with an electric mixer. Add the hot white chocolate to the butter and sugar; stir until blended. Add 1/3 of the flour mixture and then 1/3 of the coconut milk, and stir. Repeat until everything is thoroughly mixed. Whip the egg whites in a bowl. Fold the egg white mixture lightly into the batter. Divide the batter evenly among the muffin cups. Bake for about twenty minutes or until you can stick a fork in it and it comes out clean. Let cool. Put the frosting into yet another bowl and start adding your food coloring to it. Add a little bit at a time and stir in. Keep adding until you get the desired color. You’ll probably need a lot. Spread the frosting on to the top of the cupcakes and smooth out evenly. Place the white chocolate buttons in the frosting to your aesthetic preference and enjoy!

Reedus’ Gallery

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