@the-lady-general and @tamilhobbit my eye has landed on you both because i liked various things from each recipe.
Hobbit-Style Bloody Orc Stew
Ingredients:
500g mushrooms (my thralls brought back chestnut, portobello, and brown shimeji. don't bother chopping them just tear them with your hands. it's cathartic)
4 beetroot (cooked, or peel and stick them in the oven for 40 mins at 150 c)
30g butter (or substitue like i used, have you tried flora buttery? its so good?)
1 red onion, diced
6 baby potatoes, or chop up 3 bigger ones
½ bulb garlic
pepper 1/2 tsp
ground cumin 3 tbsp
cream Red wine
Thyme
Rosemary
Parsley
Instruction
First, and most importantly, pour yourself a generous glass of wine. You deserve it.
Put a chunk of butter on your potatoes, cover with cling film, stab a few holes and put in the microwave for 7 mins until fluffy and falling apart.
meanwhile,
Sweat your onions in the butter on medium-high heat.
Add the mushrooms, salt and pepper to taste, garlic, cumin, thyme, twig of rosemary, then stir it all together.
Cover and let simmer - the mushrooms are going to lose a lot of water when cooking
chop your beetroot into chunks. stick it in the stew
add red wine to your own taste
add potatoes and mush them in or let it simmer until they fall apart. if you're patient like that.
garnish with parsley
serve with bread or MEGA IRON tomato spinach puff pasty (i may be willing to share this recipe, if you all grovel enough) AND enough wine to make your lieutenant forget he's mad at you.
P.S the drunker you are by the time its done the better it tastes @tolkien-food-week
Gotty the best boy merch dropped so get your own hot hunky lil' lizard for the cold months~❤️🔥❤️🔥
I am KIDDING.
There's no merch.
Because I don't know how to do that🤣🤣🤣
But anywhoo:
LOOK AT HIM!❤️🔥👄❤️🔥
Gotty the bestest boy💖
Now as a cute lil' Balrogdoll~💕💖💕💖
Ain't he just the Cutest?💕💖💕💖
I made this Adorable Gothmog Balrogdoll for Gottys number 1 fan @i-did-not-mean-to as a fun lil' addition to the dark themed snack package I sent her🥰
I'm pretty proud how he turned out, seeing as this was my First time handsewing a doll💖
But UGH!!!
The rhinestones took FOREVER to glue😩😩
And when I say forever I mean THREE WHOLE DAYS!!🥲
Most of it was to wait for the glue (and later the glitter glue) to dry but if I deduct the drying time I reckon I still sat on my ass for over eight hours glueing those itty-bitty plastic diamonds, so a lot of work but also a lot of Love went into creating this bestest boy💖💕💖💕💖
And Yes. I've updated my personal hc and Gothmog indeed now has a heart shaped crystal sitting smack-dap at the base of his tail😌
In celebration of my no.1 servant's victory over Númenor
(and @sauron-kraut who's blog inspired this, and who's friendship is the reason I'm even in the Tolkien fandom)
thanks @tolkien-food-week it's been a blast messing with everyone's recipes and eating amazingly all week
Sushi
150g Sushi rice
Nori sheets
Sauerkraut
Avocado
Grated beetroot
Grated carrot
Grated tempeh
Sesame seeds
wasabi
pickled ginger
soy sauce
Soup (to use up what you don't put in the rolls)
Ramen noodles
coconut milk
mushrooms
Sesame oil
Chillies
Method:
Wash rice thoroughly with cold water. Fill to two nuckles higher than rice. Bring to boil then reduce simmer for 10 mins with lid. Spread out on a baking tray to cool (add vinegars/ flavouring if you wish) for 30 mins/until cool. Use a chopstick to avoid breaking rice.
Put your nori paper down and spread rice, leaving a border on one side. Use the chopstick to create a dip halfway across the rice and fill with stuff to your delight. Roll up nice and tight. Cut into even rolls (use a damp cloth on your knife between cuts to keep neat)
To make uramaki (inside out) put down baking paper, then rice, then nori, then fillings.
Top with drowning Numenorians black sesame seeds, burning ships black garlic, blood beetroot, Sauron's hair carrot, and destroyed trees sprouts.
Noodle soup: anything you don't use can go in a baking tray with the ramen noodles, mushrooms (or whatever), coconut milk, sesame oil, chillies, and soy sauce. Bake at 200 c for 10 minutes.
Serve with ginger, wasabi, soy sauce (and sesame oil), Ar-Pharazon's council crackers, and more sauerkraut!
Enjoy your victory but not so much that you miss a massive tidal wave coming for you
that's right @tolkien-food-week while you were all feasting, i decided to mix it up to keep eru guessing muahahaha
Green Great Gnocchi
two trees florets of broccoli
plain flour (roughly 300 g)
nuitritional yeast
salt
olive oil
black pepper
Unlight Sauce
a large white onion
jar of sundried tomatoes (use the oil)
a big bulb of garlic
fresh corriander to your taste
1 tin coconut milk
50 ml dark soy sauce
tablespoon zatar
tablespoon sumac
Heat your oven to 200 c
Peel and slice the onion into rounds and place in a deep oven dish. Cover with zatar and sumac, the sundried tomates and their oil. Cut the top off the bulb of garlic and set it in the middle. cover and place in oven for 1 hour.
meanwhile, chop tree broccoli heads into even pieces and boil in salted water for 8 minutes. Grate the stem and add to the onion at half an hour.
Drain thoroughly, but if you can save the water just add more water and salt to it and use it for cooking the gnocchi itself.
Using a spear blender, fork, whatever, mash it up (it can be as fine or as coarse as you want). Add nuitritional yeast, pepper, salt o taste and then plain flour a handful at a time, mixing into a dough.
On a floured surface, knead the dough a few times (fold it like 5 times, not more or it'll flake). Cut the dough into four sections and roll each out to an inch thick log. Cut into inch sized peices.
Bring the water back to boil, ensure it's nice and salty. You can drop a spoon of zatar into this for a strong flavour.
Roll gnocchi pieces down a floured fork for that glassic gnocchi pattern and drop them into the water. They should float to the top when done but give the water a stir regularly so nothing sticks to the bottom.
Collect in a bowl. Toss with olive oil. don't let your co-worker eat it all before it's assembled
When the onion is done, squeeze that bulb of garlic over it like it promised you all the jewels in your hands and its holding out (use tongs). Add coconut milk, fresh corriander, and dark soy sauce. Mix thoroughly. Mix in the gnocchi or pour the unlight over it. The coconut milk makes it perfect eating temperature you don''t want to burn yourself destroying the trees, trust me
because i felt like having an orange tart and mairon wasn't available at the time
One large orange
orange chocolate bar
cocoa powder
butter/ substitute
plain flour/ almond flour
cocoa powder
brown sugar
salt
spiced rum (optional)
you'll also need a dish that can go in the oven and fridge
instruction:
preheat oven to 200 c
grate the peel off the orange into a zest. mix this with butter, brown sugar and a pinch of salt until creamy and dark, then add flour until it's firm enough to make a ball. Line an oven-safe dish with this and put in the oven for 15 mins/ until browned.
leave to cool
on low heat in a pot on the stove melt better, add flour until it makes a paste then squeeze the juice of the orange into it and mix. Add cocoa powder and orange chocolate, and rum if using. Mix together.
scoop mixture into the tart casing and refrigerate for at least 2 hours.
serve with a thin slice of orange skin on top for a two towers vibe
There’s nothing like the taste of victory in the morning, or a f**k ton of rum
Ingredients:
2 cups (475 mls) cranberry juice soya milk
1 cups (475 mls) pomegranate-cherry juice
3 heaped tablespoons cocoa powder (if you can’t get mud fresh off the battlefield)
Spiced rum to taste
brown sugar or honey to taste
1 cinnamon stick
4 star anise
5-6 cloves
a few thin slices fresh ginger
5-6 cardamom pods
dash of allspice
1 orange or tangerine, sliced into rounds
pinch of salt (adds depth)
Combine all ingredients except rum sugar in a large saucepan. If you don't have whole spices on hand, use powdered instead. A couple good dashes should do. Cover with lid.
Heat to a simmer over low heat.
After a few minutes of simmering, taste and sweeten to your liking.
Simmer for half an hour, until flavors have melded. Strain. Free pour rum to your desire.
Serve hot with an orange garnish. More cocoa power and two star anise. It goes very well with the Thangorodrim rock cakes
@tolkien-food-week drunk soldiers make better fighters, right?
3 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup granulated sugar brown sugar (the darkest you can find)
3/4 cup butter or margarine (12 tablespoons or 1 1/2 sticks)
3/4 cup raisins or currants a big slab of your favourite chocolate
1 cup buttermilk 1/2 cup soya milk
2 punnets of blackberries/ cherries (i used both)
Instructions:
Preheat oven to 400° F
Combine dry ingredients; cut in butter until mixture resembles fine crumbs.
With a big cleaver, viciously hack your chocolate up into uneven chunks and stir in to the mix.
In an appropriate vessel (like a skeleton mug with a handblender or a an actual blender if you're boring) blend fruits and soya milk together into a gorgeously red smoothie then strain to get rid of seeds
Add milk slowly while stirring until a dough forms and clings together (you may not need the full amount of milk; buttermilk is thicker and you may need a little more.) Dough should hold together as a mass. It should be soft but not super sticky or wet (as long as it holds a shape it's fine)
Turn out onto a well-floured board. Pat or roll out to 1/2" thick.
Cut into rounds with a floured biscuit cutter or the rim of a glass.
Nevermind all that work. Pick up an amount that feels right and splat it down in a nice spikey blob until you're out of dough.
Place on greased baking tray or cake pan with sides almost touching.
Bake for 15-20 minutes until they're a little crisp on the peaks
Serve warm with butter and jam frozen rasberries/cherries/redberries for that real mountain chill. Makes 16-18. what it makes.
Enjoy this decadent treat and bask in your own glory.
@tolkien-food-week all of your recipies will be mine!!! muahahahah!
La godinette La Gorthaur
It's fruity and sour, just like my dear Thû
for something like 8 people one Melkor. It's NOT for sharing!!
-15 cl gin or vodka tequila
-500 g strawberries one large papaya (i don't wanna see any of that tiny western crap)
-80 g white sugar
-4 large limes (8 if they're smaller)
-one bottle of crisp white wine
-Chipotle powder or salt for rimming
you know... cause it looks like... it looks like... nay i shan't say.
Half the papaya, scrap out the seeds, spoon out the flesh. Wash the strawberries and cut the stems. Purée them with a fork or potato masher, and add most of the sugar (you should reserve some to adjust to your taste).
Mix with the liquor and lime juice and wine, and chill in the fridge for two hours. You should stir from time to time to mix the flavor. No need to drain, you are supposed to have strawberry puree in your glass in the end.
(if you freeze the papaya puree it also makes for a great slushy)
Rim a glass with chipotle powder and a slice of lime. Pairs well with Mini Grond ;)
(don't put passion fruit in it, it looks pretty but tastes disgusting)
