Soylent Green – Crackers

Richard Fleischer directed this nightmarish science fiction vision of an over-populated world, based on the novel by Harry Harrison. In 2022, New York City is a town bursting at the seams with a 40-million-plus population. Food is in short supply, and most of the population’s food source comes from synthetics manufactured in local factories — the dinner selections being a choice between Soylent Red, Soylent Yellow, or Soylent Green. When William Simonson (Joseph Cotten), an upper-echelon executive in the Soylent Company, is found murdered, police detective Thorn (Charlton Heston) is sent in to investigate the case. Helping him out researching the case is Thorn’s old friend Sol Roth (Edward G. Robinson, in his final film role). As they investigate the environs of a succession of mad-from-hunger New Yorkers and the luxuriously rich digs of the lucky few, Thorn uncovers the terrible truth about the real ingredients of Soylent Green and that’s people.

A movie about eating people is chilling, but it’s not the cannibalism that is most disturbing in this dystopian vision of the future. What’s more disturbing is that Soylent Green was considered to be the best-tasting of all the food ration products. The movie implies that we hold cannibalism taboo is not because it’s wrong, but because we are afraid that we will like the taste of flesh, and grow to crave it. The true horror of “Soylent Green” is not that humans are eating other humans, but that they taste so good.

So how about making some Soylent Green crackers this Christmas, of course without people flesh?

Basic cracker recipe


2 cups of plain flour
¼ teaspoon salt
2 tablespoons softened butter
approximately 1 cup of milk

Spinach ( for that green effect)


1. Preheat oven to 150’C/ 300’F.

2. Add the salt and spinach paste to the flour, and in a mixing bowl or food processor, cut the butter in until the mixture looks like fine breadcrumbs.

3. Slowly mix in enough milk to form soft, but not sticky, dough.

4. Divide the dough into two or three portions and roll out one at a time, until paper thin. You can do this on a lightly floured workbench, or you can do it straight onto a large, ungreased cookie sheet, as I do. This recipe makes enough for my two 10″ x 15″ trays, so divide your dough accordingly.
5. Using a sharp knife or pizza roller, cut the dough into crackers. Prick each one two or three times with a fork and transfer carefully to the cookie sheet if you rolled it out on your bench.

6. Bake for 15-20 minutes, until lightly browned and crisp. Allow to cool on the tray and then store in an air tight container for up to a week.


Paul – Key Lime Milkshake

Two guys from the U.K., Graeme and Clive, take a vacation to the United States. They are very excited to be going to one of the biggest nerd fests, Comicon the comic book convention. While they are at Comicon, they get a chance to meet one of their favorite comic book writers.


After participating in all the delights of the comic book convention, Graeme and Clive head out to take a cross country tour of all the alien related landmarks in the United States. They are eager to visit every single one before heading back home. On their way by Area 51, they decide to stop at a restaurant called Little Aleinn, where Graeme partakes in their specialty drink, a lime milkshake with a sparkler, before getting back on the road. Suddenly, as they are driving along the road in their RV on their way to the next location, they are nearly run off the road by a crazy driver, who ends up crashing his own vehicle. Clive and Graeme get out of the RV to see if the driver is alright, only to discover the driver is Paul, an alien.

After hearing about Paul’s situation, Graeme and Clive decide to help him get to a place where he can signal for his ship to come and take him back to his home planet. Driving along, they soon realize that they are being chased by the government officials, who want Paul dead. Throughout the entire trip, Paul, Graeme, and Clive are always careful and on the lookout for all the people that are chasing them.

Along the way Graeme and Clive make new friends and learn new things about themselves and each other. The road trip turns into a faith shattering, love growing, hope filled adventure as Paul tries to make his way home where he belongs.

Key Lime Milkshake Recipe

by Chef John Christenson

Key Lime Milkshake

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  • 4 Cups Vanilla Ice Cream
  • 1 Cup Yogurt Favored Drink
  • ½ Cup Limeade Concentrate-Frozen
  • Juice of 2 Key Limes


  1. Add all the ingredients in a blender. Blend till creamy and smooth. If too thick add some Yogurt drink. This refreshing beverage is great all summer long, even all year long! The Yogurt drink brings out the subtle tartness of the lime as well as the sweetness. Add a Lime slice for garnish or serve as is. Warning, may be addictive.

Cooking time: 10 minutes.Servings: 2Back to Top

La Soupe aux Choux – Cabbage Soup

This is one of those movies you can’t watch alone, or it simply wouldn’t be as funny. “La Soupe Aux Choux”, Cabbage Soup, is a French movie produced in 1981 and it is the story of two old farmers that live happily and enjoy every minute that is left to them.

la soupe aux choux

Imagine your two grandparents sitting on their decks, not thinking about tomorrow, but drinking booze with a side of laughter and loud farting! And let’s not forget about the everlasting bowl of cabbage soup!

You might just have to watch it because it gets even better. Not only are they drinking and farting, but an alien enters their everyday lives communicating with annoying beeping sounds. Can grandparents get any funnier? Will you be able to sit still and not spill your boiling cabbage soup?

Get to the closest Blockbuster and rent “La Soupe Aux Choux” before anybody else does.

La Soupe aux Choux Recipe

cabbage soup


  • 3 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 2 quarts water
  • 4 teaspoons chicken bouillon
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 head cabbage, cored and coarsely chopped
  • 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced


  1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
  2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
  3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Cooking time: 55 minutes.Servings: 8.Back to Top

Jurassic Park – Yuzu Gelee with Asian Pear

In a world of advancing technology, it seems anything is possible – But humans coexisting with the greatest prehistoric creatures of all time? Not a problem for Dr. Hammond, who with a team of creative scientists built a thriller “amusement park” full of living, breathing dinosaurs. But little does Hammond and his staff know of the deathly capabilities of these genetically engineered reptiles.

Jurassic Park

Upon visiting an excavation site in the Badlands of Montana, Hammond invites paleontologists Dr. Allen, Ellie Sattler and Ian Malcolm (as well as his two grandchildren) to join him at dino-island, Jurassic Park.

At first, his guests are in awe as they get a general survey of the park as well as an up-close view of a herd of dinosaurs. In store for the park’s first visitors, however, is more than just an awesome field trip, but a test for their survival.

For your inner-adventurist and sci-fi nerd, don’t miss this zoological thriller. But skip the popcorn this time. Instead, treat yourself to a bowl of green jello (or Yuzu in this recipe), what the visitors of Jurassic Park ate when they thought they were safe.

Yuzu Gelee with Asian Pear Recipe

by Chef John Christenson

Yuzu Gelee

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  • 1 box/ 1oz. of Powdered Gelatin
  • 4 Cups Yuzu Juice
  • 2 Asian Pears, peeled and diced into small cubes
  • 2-4 tablespoons Granulated Sugar
  • 1 bunch, about 20 Green Grapes, sliced into thin discs
  • 1 shallow Baking Pan or 6 Souffle dishes
  • Plastic-Wrap


  1. Follow the directions on the Gelatin package. Dissolve the Gelatin into 1 cup cold juice. Heat to a boil the remaining juice and combine. Stir until gelatin is completely dissolved. In the Baking Dish or Souffle dishes lay in a sheet of Plastic-Wrap to help remove the gelatin later. Spray in water to the inside of the dish to help adhere the Plastic-Wrap and to smooth out any creases.
  2. Pour in the Gelee mixture and then add the Pear pieces. Leave about a ¼ inch or room on the top; this will be where the grape slices go. Layer in the Grapes in an overlapping manner, starting from the inside out. Chill the Gelee until firm, an hour or more. Carefully remove the Gelee and slice or cut into squares if necessary. Garnish with sweet and tart fruits such as Berries and Grapefruit. Enjoy for a refreshing end to a meal or a healthy dessert.

Cooking time: 10 minutes.Servings: 2-10.Back to Top

V For Vendetta – Egg In A Basket

“V for Vendetta” is one of the most talked about movies in history. It goes further than anyone can imagine and won’t bore you for a second.

v for vendetta

We’re in England in 2015 and nothing is as it’s supposed to be. There’s general chaos, totalitarianism and revolution in the air. People stay in their homes, and every form of liberal art is repressed. No more freedom for the English, in exchange for an apparent peace granted by the government. But this regime isn’t here to stay, if V has a say in it and no doubt he will change history.

V is a man who suffered in the previous civil war and is in search of revenge (Vendetta). He has survived a concentration camp where brutal scientists have used him as an experimental animal, and to cover up his wounds he wears Guy Fawkes’ mask. No wonder he’s mad! With his actions and plans and the involuntary help of Evey, step by step he will destroy the political system behind this disastrous society.

A hero? To almost every breathing soul, yes. V cooks for Evey a humble egg in a basket… In the end, they fall in love. Was it the egg? Could such a simple recipe prove the humanity and loving feelings behind the mask of this man?

Let’s not spoil the end. For breakfast, make an egg in a basket for you, make it for your lover, and watch this colossal movie with bated breath!

Egg in a Basket Recipe

egg in a basket


  • 1 tbsp. melted butter
  • 4 eggs
  • 4 slices bread
  • Cheddar cheese, shredded


  1. Remove crust from bread. Press bread slices with a rolling pin. Brush with butter. Press each slice of bread into a muffin tin. Crack an egg into each. Sprinkle with salt, pepper and cheese. Bake at 400 degrees for 15 minutes.

Cooking time: 15 minutes.Servings: 2.Back to Top

Our Man Flint – Bouillabaisse Soup

“Our Man Flint” is the original action movie. Flint is a retired secret agent, enjoying the much sought-after rest, who is called back to deal with one of the worst enemies’ planet Earth could dream of: Galaxy. You may wonder, what is Galaxy? Nothing less than an evil organization made up of three mad scientists with the same tremendous goal: mastering and controlling the world by originating artificially natural disasters.

Our Man Flint

The world’s governments are on their knees and Derek Flint is sent across the ocean to solve the problem. In one of his long and risky journeys, he finds himself in France, precisely in a strip club in Marseille. This exquisite town is noted because of its traditional bouillabaisse soup, somehow similar to fish stew. France sure knows how to cook and Flint is lucky enough to savor one steaming bowl, before getting back to action. Italy is his next stop and after that Exotica. Will he save our world? Make yourself a bowl of bouillabaisse and hope for the best!

Bouillabaisse Soup Recipe

Bouillabaisse Soup


  • 2 lb (900g) mixed fish
  • 1lb (450g) mussels, scrubbed and bearded
  • 1/4 pint (150ml) white wine
  • Olive oil
  • 2 onions, peeled and chopped
  • 3 cloves garlic, peeled and crushed
  • 2 sticks celery, destring and chop
  • 1lb (450g) peeled and thinly sliced potatoes
  • 1lb (450g) peeled and chopped tomatoes
  • 2 bay leaves
  • Sprig parsley and sprig thyme
  • 2 pieces of orange peel
  • Pinch of saffron strands
  • Creme fraiche, double cream
  • Chopped fresh parsley to serve


  1. Clean and cut the fish into quite substantial pieces – not too small. Heat about 3 or 4 tbspns of olive oil in a heavy based pan and fry the onions and garlic until softened.
  2. Add the celery and potatoes and fry for a further 2 minutes.Add the tomatoes, herbs and orange peel and cook for about 5 minutes.
  3. Add the mixed fish but not any prawns you might be using and cook for a further 5 minutes. Whilst you are doing this, put the wine in a pan and add the mussels – steam until they open. Add the mussels, their juices and prawns to the soup and heat through.
  4. Pour into individual bowls and add a blob of cream and some fresh parsley. Serve with crusty bread, garlic bread or croutons.

Cooking time: 1 hour 30 minutes.Servings: 8.Back to Top