lol recipie blog

24 they/them

[foodffs]

Steamed Eggplant in Nutty Sauce (芝麻酱拌茄子) Tender steamed eggplant is smothered in a gingery garlicky nutty sauce that is slightly sour and sweet. The dish takes no time to prepare, is addictively delicious, and so healthy.

Recipe => https://omnivorescookbook.com/steamed-eggplant/

[gallusrostromegalus]

This might be the best brown butter sage ravioli I've ever made?

This is one of those dishes that sounds really hard and expensive but it's not. The recipe is:

- half a thing of butternut ravioli from Costco ($7.99 for the whole pack.

- butter ($4 for the brick but I'm buying extra fancy super-local butter)

- fresh sage leaves (free out of the yard, or $3 for a pack at King Soopers)

(inflation is a real bitch. $15 for two dinners worth, now. it was like $9 last year.)

1. Start boiling water on the highest setting your cooktop has.

2. In separate pan, put in what feels like a somewhat excessive amount of butter on medium heat.

3. While water is boiling and butter is melting, pick the sage leaves off the stems.

4. By the time the water boils, the butter should be bubbling. Put ravioli in water and sage leaves in the butter.

5. Stir sage leaves in butter occasionally until they're crunchy-crispy and the butter solids turn a rich brown. This takes about as long as it takes the ravioli to cook, 4-6 minutes.

5. Drain ravioli, add the butter and sage leaves and stir. Pull out a couple sage leaves to garnish if you feel Fancy.

6. Plate, add some fresh pepper, take a pic because it's dope as hell, and eat.

[tastesoftamriel]

Stuffed grape leaves

The great Khajiit bard, M'aurisseh, is a staunch vegan. He stayed at the Tiber Septim Hotel when I was working there and I was asked to put together some vegan Imperial dishes that highlight the cuisine of Cyrodiil. Luckily, the region is fertile with all sorts of lovely plant-based produce, particularly grapes, as the climate is perfect for producing wine. What many people don’t know is that the leaves of the grape vine are also edible, and are used to create dolmades- delicious bite sized vegan appetisers made from stuffed grape leaves. For vegetarians, these can be served with a yoghurt dip to finish, but a drizzle of fresh lemon juice is all you need to serve as is.

You will need: 250g preserved grape vine leaves 2 cloves garlic, crushed 1 tbsp fresh parsley, chopped 1 cup long grain rice, steamed 1 onion, finely diced 500ml vegetable stock 1 tbsp concentrated tomato paste Juice of 1 lemon 1 tsp dried oregano 1 tsp paprika powder Sprig of fresh mint, finely chopped Salt and pepper, to taste Olive oil

Method: Preheat your oven to 180C/350F. Grease the bottom of a raised baking dish well with olive oil.

In a mixing bowl, combine the herbs, rice, paprika, garlic, onion, salt and pepper, and tomato paste. Mix well.

On a plate, lay out a vine leaf. Place a heaped tablespoon of the rice mixture in the centre of the leaf, near the stem, and roll like a burrito (fold the top and bottom parts of the leaf and then roll along its width). You should have a small, cylindrical parcel. Do not roll them too tightly, as the rice will expand in the oven and tear the leaves.

Continue to roll until all the vine leaves and rice are gone. Pack them side by side into the greased baking dish and drizzle with lemon juice. Fill the dish with the vegetable stock until the dolmades are fully submerged, then cover the dish with tin foil and bake on the middle tray for 45 minutes.

Remove from the liquid and place on a plate to cool. Refrigerate and serve cold, with a drizzle of lemon juice.

[tastesoftamriel]

High Rock fluffy cheesecake

Note: this recipe is inspired by but does not appear in the Elder Scrolls

Bretons are known for their magical prowess, but also work with great skill in the kitchen. This delicious semi-savoury cheesecake is made out of ingredients you already have in the kitchen, but you would never guess that this melt-in-your-mouth treat is so simple! While there are multiple steps, it is straightforward to make but having an assistant is a great help for this recipe.

You will need: 10 slices cheddar or other processed cheese 100g butter 100ml milk 6 eggs, separated into yolks and whites 80g plain flour 20g cornflour 100g icing sugar

Method:

Preheat oven to 160C/320F. Line a medium-sized cake tin with baking paper.

Over the stove, melt together the cheese, butter, and milk. Stir until smooth.

In a medium mixing bowl, sieve the flours into the egg yolks and whisk well with a balloon whisk. Add the cheese mixture from earlier and continue whisking until a smooth batter has formed.

In a large mixing bowl, beat the egg whites with an electric whisk on low speed, and add 1/3 of the sugar when you see bubbles form. Increase to medium speed and add the next 1/3 of the sugar and continue beating until white peaks form. Add the final 1/3 of the sugar and beat on high speed until the egg whites are fluffy and very stiff.

Take 1/3 egg white mix and add in to the cheese batter, and whisk until blended thoroughly. Repeat the process with the final 2/3 until the mixture is evenly smooth. Transfer to the lined baking tin.

Make a bain Marie by lining a deep baking dish, bigger than the tin, and filling it halfway with water. Place the tin into the water and bake for 45 minutes. This may take longer sometimes but watch for the surface of your cake to go golden brown.

Remove cake from the tin and leave to cool before serving.

[tastesoftamriel]

Akaviri pork fried rice

Throughout the history of Tamriel, the Akaviri people remain mysterious and legendary. Almost nothing remains of their culture, and adventurers can seek out Sky Haven Temple in Skyrim as one of the best preserved examples of Akaviri architecture and belief. One of their rare legacies that remain is this ancient recipe for fried rice, that has been continued on for centuries first in Cyrodiil, but has spread through Tamriel. This meal, while simple, is rich in nutrients, and is delicious and filling and sure to please the whole family or tavern.

You will need: 4 cups rice, steamed 3 pork fillets, diced 4 eggs, beaten 1 onion, finely chopped 3 cloves garlic, finely chopped 2 spring onions, chopped 1 tbsp ginger paste, or finely chopped ginger 1 tbsp fish sauce 1 tbsp hoisin sauce 1 tbsp light soy sauce Vegetable oil Fresh chopped chili, to taste

Method: In a large skillet, heat your oil and scramble the eggs. When they are cooked through, set aside on a plate to cool.

Add the onions, ginger and garlic and stir continuously until they are browned. Add the pork and stir fry for about a minute, then add the sauces and continue to stir fry until completely cooked through.

Mix in the rice, spring onion, and egg, and stir through thoroughly until well mixed. Garnish with chili and serve immediately.

[tastesoftamriel]

Ultimate Riverhold beef pasty

The Gourmet once called pasties the most boring food in all of Tamriel, and to be honest, it’s hard to argue with. That is, until I visited the city of Riverhold, in the Anequina region of northern Elsweyr. Khajiiti cuisine is some of my favourite, and their surprising twists on traditional dishes are always a delight to share with the rest of Tamriel! A fluffy pastry filled with tasty Eidar cheese and hearty chunks of beef stewed in the best Argonian Ale make for the perfect filling meal on the go, and is anything but boring- if anything, it will make The Gourmet eat his hat!

You will need:

550g beef fillet steaks, chopped into generous 1" chunks

100g Stilton or other hard blue cheese, crumbled

350g pie dough, thawed (or make your own)

2 sprigs fresh thyme

2 sprigs fresh rosemary

1 tsp dried oregano

2 tsp freshly cracked black pepper

1 tsp salt

100ml dark ale of your choice

1 tsp Worcestershire sauce

1 beef bouillon cube, dissolved in 50ml hot water

½ small onion, diced finely

3 cloves garlic, crushed

1 egg, beaten

Butter, for greasing

Method:

Preheat oven to 200C/392F. Grease a baking tray well with butter.

In a mixing bowl, combine the beef, ale, herbs, ale, onions and garlic, and Worcestershire sauce. Sprinkle with salt and pepper and toss until combined.

Pour in the water containing the beef bouillon. Crumble in the Stilton, stirring the mixture all the while to ensure it is evenly distributed. Set aside.

Roll out the pie dough to 1/2cm thickness. Use a 12" round pastry cutter to cut out the dough, and scoop about 3-4 tablespoons of the meat filling onto each dough round. Fold the dough over in half, and pinch the edges together tightly to seal the filling in (you should have nice crescent-shaped pastry pockets, with about 1cm edge to pinch together). Repeat until all the dough rounds are filled.

Use a fork to make light indentations along the edge of the pasties. Brush both sides of the pasties with egg to glaze, and set them widely apart on a greased baking tray so they have room to expand.

Bake for 30 minutes, until a deep golden brown. Remove from the oven to cool, wait 20 minutes before consuming. The filling will be very hot so take care when enjoying!

[tastesoftamriel]

Sweet Sanguine apples

Ah, candy apples, the quintessential child’s treat handed out throughout Tamriel on the 13th of Frostfall, better known as the Witches Festival. Yet Sanguine, Daedric Prince of debauchery, has something a little naughtier in mind for the grownups with a sweet tooth. Sweet, salty, spicy, and definitely made to get you giggling with mischief in no time, don your costumes and get ready to party with this tasty treat on a stick that’ll have you and your guests in a witchy mood next week! This recipe is for 3 apples, so adjust the ingredients you need according to how many candy apples you plan on making!

You will need: 3 medium sized red apples of your preference, washed and with stems removed 3 thick wooden skewers 1 cup cannabis butter 1 cup dark syrup 2 cups soft brown sugar 1 ½ tbsp coarsely ground sea salt flakes 2 tsp red food dye 400ml sweetened condensed milk 1 ½ tsp vanilla essence 100g dark chocolate (65% or stronger cocoa) 2 shots absinthe 1 tbsp chili flakes

Method: Firstly, make the caramel. In a saucepan, combine the sugar, salt, and butter and melt together on medium heat. Stir in the syrup, food dye, and condensed milk, and continue to cook, stirring continuously for 10-15 minutes, when the caramel begins to become firm. Remove from heat.

Skewer each of the apples firmly, through the core from the base. Dip each in the caramel and roll them around until evenly coated. Place them face down on a baking sheet lined with baking paper, and refrigerate to harden while you work on the chocolate.

Break the chocolate into pieces in a deep bowl, and place the bowl in a pot of hot, but not boiling water. Stir the chocolate gently until it melts. Add the absinthe and chili flakes, and stir through thoroughly to combine.

Remove the hardened candy apples from the fridge and dip them in the melted chocolate, or get creative and paint patterns on with the chocolate! When you’re done, place them back in the fridge to harden for about 15 minutes, and they’re ready to eat!

[tastesoftamriel]

Pellitine tomato rice

Pellitine tomato rice is a simple yet filling meal that is easy to make on the road or at home. The rice is flavoured with rich tomato and spices, which makes it anything but bland. This dish is hearty, delicious, and full of all the goodness that will keep you working hard and adventuring.

You will need: 1 cup rice 3 tomatoes, chopped 1 tin tomato paste 1 brown onion, chopped finely 2 cloves garlic, chopped finely 1 tbsp ginger paste, or one small ginger root, chopped finely Sprig of coriander, chopped 1 tsp chili powder 1 tsp curry powder 1 tsp turmeric powder 1 tsp cumin seeds or powder ½ tsp pepper 1 tsp salt 2 tbsp olive oil

Method: In a large bowl, soak your rice in water for 45 minutes, then drain and set aside.

Combine the tomato paste, garlic, ginger, coriander, and onion. In a small bowl, combine all the dry spices and mix thoroughly, then add to the tomato paste mix.

Heat the oil in a large skillet. Add the tomatoes and cook until soft. Stir in the pre-soaked rice, then add the tomato paste mix and stir well until rice is coated evenly. Add 1 cup water and stir into the rice. Cover skillet with lid and simmer on medium heat for 10 minutes, or until rice is soft.

Remove from heat and stir thoroughly to make sure the rice is coated completely in tomato mix. Serve immediately on its own, or garnish with fresh vegetables.

[tastesoftamriel]

Yellow Goblin Tonic

We've all been there, snivelling and coughing, as hoarse as a goblin. This is my go-to cure for minor ailments like colds and coughs, which I drink at least twice a day when I'm feeling under the weather. This isn't the most delicious recipe I've written, but it's bound to give your immune system a kick!  Down the hatch!

You will need:

2 cups water

Juice of 4 big lemons

200g ginger root, peeled and chopped into chunks

1/2 cup honey or brown sugar

3 tsp turmeric powder (or 1 small turmeric root, peeled and chopped)

2 tsp cayenne powder

2 tsp ginseng syrup (optional)

Method:

Bring the water to a boil and add all your ingredients except for the honey. Boil on full heat for 3-5 minutes before bringing down to low heat.

Leave to simmer uncovered to reduce for 10-15 minutes, stirring periodically. If the mixture begins to dry out, top up with water.

Continue to simmer after the first top up and reduce until you are left with about one cup of concentrated liquid. It should be bright yellow and very potent!

Remove from the heat and strain the liquid into a bottle or jar. Add the honey and stir through thoroughly. Best served as concentrated shots, but also good when diluted slightly with half a cup of warm water per shot.

[tastesoftamriel]

Kwama egg quiche

Who doesn’t love a good quiche? Warm flaky pastry and rich fillings make quiche one of the best comfort foods around. Today, we’re making Kwama egg quiche, with juicy tomatoes and gooey cheese to liven it up. You can also add ham, bacon, or other veggies if you so wish- this dish is versatile! Perfect for any meal of the day, this quiche is going to be your new favourite recipe.

You will need: 4 large eggs 1 pie crust 100g butter 2 tomatoes, diced ¼ cup Swiss cheese, shredded ¼ cup mozzarella cheese, shredded 1 ¾ cups heavy cream 2 cloves garlic, diced ½ onion, diced Salt and pepper, to taste

Method: Preheat oven to 230C/450F. Place your pie crust into a greased pan.

In a pan, heat the butter and sauté the onion, garlic, and tomato, until the onions and garlic are browned evenly. Spread across the base of the pie crust, coating the edges with the butter (use more if required).

In a bowl, beat together the eggs, cream, cheese, salt and pepper. Pour evenly over your tomato base.

Bake for 20-25 minutes, or until crust is golden brown and the contents are solid. Remove from the tin to cool for 20 minutes, and serve warm with a side of fresh salad.

[tastesoftamriel]

Sweet Persistence

The Khajiit love a tall, cold, sweet beverage at any time of day, and this slightly eccentric drink is a persistent favourite in every home and tavern. Even though it may seem like an odd combination, this fizzy treat is sure to delight! Try it for yourself and find out why it's so popular in Elsweyr (and Valenwood too, as it's Green Pact-friendly)!

You will need:

3-5 tbsp sweetened condensed milk

1 egg yolk

150ml soda water

Ice, to serve

Method:

In a tall glass, mix together the condensed milk and egg yolk until it starts to come together. Add the soda water and keep mixing until smooth in colour and frothy. Serve with ice.

[tastesoftamriel]

Bravil’s Best Beet Risotto

Before I start talking about this recipe, let me make one thing clear: I cannot stand beetroot and most root vegetables. I am quite simply not a fan. On my first visit to Bravil, I stayed with a relative from my mother’s side, who brought out beet risotto as the main course one evening. I must have looked unenthusiastic, but being the polite guest I am, I started to eat…and it was delicious. “I’ve never enjoyed beetroot in my entire life!” I exclaimed. “Well, that’s because this isn’t just any old beet recipe, this is Bravil’s best beet risotto!” Auntie Celia replied. Honestly, I never tried any other beet risotto while I was in Bravil, but I’m inclined to agree that it’s indeed the best. Serves 4.

You will need: 2 large red beets, peeled and shredded 3 cups arborio rice 150g butter 6 cups chicken or vegetable stock 1 cup dry white wine 2 small red onions, chopped 4 cloves garlic, crushed 2 tsp dried mixed herbs ½ cup grated grana padano or parmesan cheese Salt and pepper, to taste Olive oil for frying

Method: In a large pot, bring the stock to a boil and add the rice, boiling for 5 minutes. Reduce to medium heat, then add the white wine, stirring through.

Leave semi covered to cook, stirring every 3 minutes or so to make sure the rice doesn’t stick to the pot.

In a pan, lightly fry the beets with the herbs in olive oil until tender. Add salt and pepper to taste.

When the rice has reduced to an al dente consistency, mix in the butter. Add the beets and stir through well, until everything has turned an even colour.

Leave the pot uncovered and continue stirring every 3 minutes until the rice is soft and sticky. Remove from the heat and add the cheese, stirring through until melted.

Serve immediately in deep dishes, with an additional sprinkle of cheese or pepper if you wish.

[tastesoftamriel]

Ashlander ochre mash

If you're feeling bored of mashed potatoes with your dinner, why not try this delicious vegetable mash that looks great and tastes even better! This versatile side dish, which is a traditional staple for Morrowind's Ashlanders, goes great with gravy, meats, and vegetable curries. This is also a great way to get rid of those wonky vegetables you've been hoarding- just be sure to chop them into generous chunks so they boil evenly!

You will need:

3 large carrots, peeled and chopped

4 large potatoes, peeled and chopped into 1/6ths

2 rutabagas (swedes), peeled and chopped

250g kohlrabi (about one medium-sized), peeled and chopped

100g butter

250ml cream

1/2 tsp nutmeg

1/4 tsp cinnamon

1/2 tsp turmeric

1/4 tsp cumin

1 tsp paprika powder

Salt and pepper, to taste

Method:

Put the vegetables into a large pot and add enough well-salted water to submerge them, at least 3cm/ 1/2 an inch.

Bring to a boil on medium heat. Once it's been bubbling for a couple of minutes, turn the stove down to low heat and pop a lid on the pot. Continue boiling for at least 25 minutes, until all the vegetables are tender.

When your veggies are ready, drain them and either use a manual masher or food processor to mash them to a smooth, even consistency. Add the spices, salt and pepper, milk, and butter, and mix until totally incorporated.

Serve hot- the perfect side for cured meats and salty foods!

[tastesoftamriel]

Drunken goat cheese with radishes

The Redguard speciality of drunken goat cheese, a firm goat’s cheese soaked in wine, is famed throughout Tamriel for its delicious flavour and creamy texture. Combined with crisp sweet radishes and nuts on flaky pastry, this Alik'r favourite is a deliciously sophisticated canapé or entrée!

Note: If you aren’t able to obtain Murcia al Vino, any semi-hard goat cheese is a fine substitute!

You will need:

250g Murcia al Vino cheese (available at speciality cheese shops), crumbled and at room temperature

5 or 6 baby radishes, washed and sliced thinly

2 tbsp olive oil

¼ cup soft brown sugar

150g pecans, chopped

500g puff pastry

1 egg, for brushing

Method:

Preheat oven to 180C/356F.

Roll the puff pastry out to 1cm thickness. Use round 5-6cm cookie or pastry cutters to make holes, and press the pastry rounds into 2 small muffin tins. Baste with egg and bake for 12-15 minutes, until golden brown. Remove from the oven and keep warm.

In a mixing bowl, sprinkle the radish slices with sugar and toss gently with olive oil until they are evenly coated. Transfer to a tray lined with baking paper and bake for 10-15 minutes, until crisp.

In the puff pastry cups, pop in a couple of radish slices, followed by a heaped spoonful of crumbled goat’s cheese, and top with another radish slice and some crushed pecans. Repeat until all the pastries are filled evenly.

Serve immediately. Goes great paired with red wine or pomegranate juice.

[tastesoftamriel]

Hunt-wife's beef radish stew

This classic Orcish favourite can be found in every stronghold and is the perfect filling meal for the busy Orc! Packed full of flavour and wholesome ingredients, this is a great dish for the meat lovers among you and is a wonderful winter warmer.

You will need:

250g beef, diced

1 medium sized (approx. 200g) daikon, peeled and cut into cubes

2 large carrots, peeled and sliced

1 large potato, washed and cubed

1 large onion, chopped roughly

5 cloves garlic

50g chorizo, sliced

6 juniper berries, crushed

1 can (400g) tinned tomatoes

2 cups beef stock

250ml red wine

1 tsp liquid smoke seasoning

1 tbsp mixed dried herbs

1 large sprig fresh rosemary

3 or 4 sprigs fresh sage

Salt and pepper, to taste

Olive oil

Method:

In a large frying pan, pour in a good splash of olive oil and bring to medium-high heat. Add the potato and carrots, and cook until they begin to tenderise. Add the onion and garlic, and fry together until they begin to brown.

Add the beef, daikon, and chorizo to the mix and continue to fry until the beef is browned on the outside and the chorizo begins to release its oil. Make sure to stir well so the chorizo oil coats all the ingredients- this will prevent them from sticking to the pan and infuse everything with flavour.

In a large pot, bring the beef stock and red wine to a boil, then add the fresh and dried herbs, tinned tomatoes, and juniper berries. Cover and leave on a steady boil for 3-5 minutes, then add the beef and vegetable mix to the pot. Season with salt and pepper, and a bit of liquid smoke for a more robust flavour.

Stir well, bring the stew to a simmer, and cover the pot again. Leave to cook for 45 minutes, stirring every so often to make sure the ingredients don't sink to the bottom and stick. If the stew gets too thick for your liking during the cooking process, add a bit of water (but not too much, this stew is best chunky). You'll know it's ready when the beef is soft and is easy to pull apart.

Remove from the heat and ladle into big bowls to serve. Enjoy hot!

[tastesoftamriel]

Khajiiti apple spanakopita

Spanakopita is a moreish savoury pie filled with spinach and cheese, and the khajiit have added an exciting and delicious twist by adding chopped apples for the perfect sweet and salty hit. The apples complement the flavour without being too overpowering, and add a nice bite to go with the soft textures of the spinach and crumbly cheese and pastry. While it may sound like quite the mouthful to pronounce (say ‘khajiiti apple spanakopita’ 10 times really fast) and possibly a bit strange, this delicacy out of Elsweyr is sure to delight guests at your banquet.

You will need: 1 pack filo pastry dough, thawed 2 red apples, chopped finely ½ red onion, chopped Olive oil Juice of ½ a lemon 5 cloves garlic, diced 1 large bunch of baby spinach, roughly chopped 5 eggs, beaten Assorted fresh and dry mixed herbs of choice (we recommend oregano, thyme, and bay leaves) 2 cups crumbed feta cheese Salt and pepper, to taste

Method Firstly, make the filling. In a pan, heat the olive oil and fry the onions and garlic until lightly browned. Add the spinach, apples, and lemon juice, and continue cooking until all the spinach is wilted and no longer soggy. Remove from heat and leave to cool.

In a mixing bowl, combine the feta cheese, herbs, salt and pepper, and eggs. When the spinach mixture has cooled to room temperature, mix together thoroughly. Set aside.

Preheat oven to 190C/375F and prepare your pastry.

Gently, separate your filo pastry into single sheets and dab with olive oil using a basting brush. Layer 8 sheets across the base of a well-oiled baking tray, then cover them with the filling. Cover the filling again with another 8 sheets of filo pastry, and seal the top and bottom together by folding the edges together and basting them with a bit of olive oil.

Bake for 30 minutes, or until the pastry is a deep golden brown. Serve immediately by cutting the pie into squares.

[tastesoftamriel]

Summer Sundas Soup

If you’re celebrating summer with seasonal dishes, be sure to try this refreshing Altmer-style soup! It’s a light and tasty vegan dish that’s easy to make and is the perfect entrée for a meal on a hot day.

You will need: 1 large cucumber, peeled and cubed, seeds removed 4 beefsteak tomatoes, seeds removed and cubed 1 red and 1 green capsicum, seeds removed and cubed 3 cloves garlic, crushed 2 spring onions, sliced thinly 1 tbsp Worcestershire sauce 2 tbsp extra virgin olive oil, plus more if needed 2 tsp lime juice Salt and pepper, to taste

Method: Toss all the ingredients together in a mixing bowl, squishing them slightly with a fork to release the juices. Cover the bowl in cling wrap and chill in the fridge overnight.

Pop the ingredients into a food processor and whiz until smooth. If the mixture is too thick for your liking, add more olive oil or a bit of water to thin it out to a consistency you prefer.

Serve cold, with fresh bread for dipping if you wish.