#nerd recipe

[terribletriocreations]

CAYDE-6′S SPICY RAMEN

It’s dinner time guardians. Have to keep your energy up if we’re going to find Osiris. How about a bowl of spicy ramen from that restaurant in the Tower’s North Food District where we always see Cayde-6?

As always, recipe is below the cut.

-MJ & K 

Broth:

8 cups stock (can be chicken, beef, or combination)

2 sheets kombu

4-6 cloves garlic, smashed

1-inch piece of ginger

2 carrots, coarsely chopped

1 onion, coarsely chopped

¼ c mirin

¼ cup sake or rice wine vinegar

½ cup soy sauce

2 red chili, thinly sliced (optional to de-seed)

Combine all ingredients in a pot and simmer for 4 hours. Top up liquid if it get too low with more stock. Taste the broth as it cooks, and remove the chili when optimal level of spice is achieved (it won’t be very spicy, it just adds a heat on the back of your tongue). Strain the broth, serve over cooked noodles.

Toppings:

Cooked ramen noodles

Kimchi

Pre-cooked corn

Pork belly or cooked chicken

Spicy Bok Choy

Cook a bundle of bok choy in a skillet with olive oil, sesame seeds and some hot chili oil until wilted.

Sriracha

Sesame seeds

Soft-boiled eggs

Bring a pot of water to a boil. Gently lower in eggs with a slotted spoon/strainer, and cook for 6 minutes. Remove eggs from pot and into a bowl of ice water. Peel and slice in half.

[squarelight]

Energon cube drink

Literally the easiest recipe ever- UV Blue (blue raspberry flavoured vodka, super easy to drink if you’re not that into alcohol) And some Simply Lemonade.

Can add a splash of white cherry flavouring if you want to make it a little more complex.

I’m gonna make a more complicated one that looks fancier later, but this is just what I have lying around.

[terribletriocreations]

BEORN’S HONEY CAKES

Everyone’s got time for a spot of tea and honey cakes after being chased by a giant, angry, Skin-Changing bear! 

As always, recipe is below the cut.

-MJ & K

One large cake or ~12 small cakes

Batter:

2 ½ cups cake flour

½ tsp baking soda

¼ tsp salt

½ cup almond flour

2 stick softened butter

1 ½ cups sugar

4 eggs

2 tsp vanilla extract

2 tsp almond extract

⅔ cup buttermilk

¼ cup honey

Glaze:

½ stick butter

¼ cup brown sugar

½ cup honey

1 tsp vanilla extract

Pinch of salt

1T of amaretto or 1 tsp almond extract

1 tsp of lemon juice

Preheat Your oven to 350*F. Liberally apply floured-baking-nonstick spray to your cake pan, or grease and flour it. Sift together the flour, baking soda, salt, and almond flour. In another container, mix the buttermilk and honey. Beat the butter on a medium speed until it’s lightened in color and become creamy (3 min), then add the sugar and beat for another 3 minutes until it has become fluffy. Scrape down the bowl and add the vanilla extract, almond extract, and eggs. Add the eggs one at a time, beating and scraping down the bowl after each addition. In 3 alternating additions, add the flours and milk to the butter mixture. Slowly mix until just incorporated, don’t overmix! Transfer the batter to your cake pan, tapping the pan on a hard surface to get the batter into any grooves if you’re using a pull-apart pan or bundt pan. Bake for 35-40 minutes until golden, or a toothpick inserted into the middle comes out clean. Let cool for about 10 minutes then turn out on a cooling rack.

Glaze: Combine all ingredients in a small saucepan over medium-low heat and stir continuously until the sugar has melted and the sauce has begun to thicken. It will foam up a lot so be vigilant. One the glaze has cooled marginally pour it over the cake. 

[kitchenoverlord]

The book won’t be out until May, but you can enjoy this preview of the summer-tastic cold salad map. It's perfect for picnics.

Mountains = cold lentil salad

Hills = watermelon and red wine balsamic salad

Forest = green beans with garlic and herbs

Pasture = apple, honeydew, and grape salad

Fields = banana, cantaloupe, and pineapple salad

Desert = cold cucumber salad

Served with an ocean of blueberry cinnamon rolls covered in a sweet blue icing glaze.

I’ll be back with more sexy edible maps from Wood for Sheep: The Unauthorized Settlers Cookbook.