Lagoon and Triffid by Adrian Jannetta Via Flickr: Lagoon Nebula (M8, bottom) and Triffid Nebula (M20, top). This was a hellish image to produce! Red channel from POSS2 and Blue channel from POSS1. Aligned in IRIS. Resized then a green channel synthesised in Photoshop. From the ESO DSS online archive.
These tasty morsels are a travel staple for many an adventurer as they keep for a while when sealed properly. Because of this, these are a favourite of Tamriel’s travellers and can be found at almost any marketplace or inn. However, they make a great entree to any meal as well. If you prefer to make your own, try your hand by the cooking fire at these delicious bite sized treats!
You will need: Skin
1 cup plain flour
2 eggs, beaten
½ tsp salt
1 cup milk
2 large potatoes, peeled and mashed
½ cup rice, steamed
½ cup grated cheddar cheese
Salt and pepper, to taste
½ onion, chopped
1 egg, beaten for glazing
Sour cream, for serving (optional)
Firstly, make the wraps for your blintzes. Mix the flour, eggs, salt, and milk, and whisk until smooth. In a small pan, pour in just enough batter to cover the base of the pan and cook on low heat until browned, then flip over and cook again. Repeat this process until all the batter is finished. Set the wraps aside on a plate for later.
In a large mixing bowl or food processor, combine the rice, potato, cheese, onion, and salt and pepper. Mix until everything is thoroughly blended.
Create your blintzes by putting a tablespoonful of filling in the centre of the wrap, then fold the outer corners inward and roll the rest of the wrap around. Brush with egg and set aside Repeat for all wraps.
In a pan, lightly fry your blintzes until they retain their shape. Transfer onto a plate to cool and serve with sour cream to dip.
Jazbay grapes are found on rocky terrain or near hot springs throughout Skyrim. Their rich flavour is so prized that in olden times, permission was required from the Emperor to pick them. While they are no longer banned to the common folk, gathering jazbay is tiresome as they are still rare. If you manage to get your hands on some though, this delicious crostata is perfect for regenerating your magicka (and it tastes amazing too)!
You will need: Pastry
124g butter, very cold and diced
25g caster sugar
2 large egg yolks
3 tbsp milk
Pinch of salt
3 cups red seedless grapes
½ cup mascarpone cheese
1 tsp vanilla extract
3 tbsp sugar
1 tbsp heavy cream
1 tsp lemon juice
1 egg yolk
Butter, for brushing
For the pastry, place the flour, butter, salt, and sugar into a food processor and blend until the consistency of breadcrumbs has been reached. Add the egg yolks and milk, then blend again until the dough forms.
Turn the dough onto a floured surface and knead briefly, then wrap in cling film and chill for at least 30 minutes.
Preheat your oven to 205C/400F. Roll out your pastry dough into a centimetre-thick circle with a slight well in the centre (think of a pizza) and set aside on a greased baking tray. Don’t worry if it’s not perfect!
Combine the mascarpone, lemon juice, vanilla, cream, egg yolk, and sugar. Whip until fluffy and spoon into the well of the pastry. Brush the exposed pastry generously with butter.
Top evenly with grapes and bake for 45-50 minutes. If the pastry browns too quickly, cover your crostata with tin foil for the remaining time.