This recipe restores 100 energy and 45 health. It gives a +1 Fishing bonus and can be obtained from the Cooking Channel. It sells for 100g.
Difficulty: Medium, 1 hour. Serves 5.
I actually used basa fillets instead of trout ‘cause there wasn’t any decent trout at the store, and it’s almost spawning season. Also the recipe isn’t too difficult, but might require some skill, so I set it to medium just to be safe. My pie hole is a lie hole.
-1 medium onion -2 sticks celery -2 cloves garlic -1 tablespoon chili powder -2 tablespoons olive oil -1 cup white wine -796mL can of diced tomatoes -½ butternut squash -500mL vegetable broth -2 large fish fillets, thawed -300g shrimp, tails removed -1 teaspoon lemon juice -Salt and pepper, to taste
Finely chop up the onion, celery, and garlic cloves. Grate the butternut squash. You don’t have to remove the rind, but I did. In a large pot, heat the olive oil over medium-high heat and add the vegetables and chili powder.
Cook for five minutes, stirring occasionally, and then add the wine, diced tomatoes, and vegetable broth. Add the grated butternut squash and reduce the heat to low. Put on a lid and let it simmer for 30 minutes.
Cut the fish into chunks or slices. If you have frozen shrimp with the tails on, you can run them under hot water in a colander and then easily pull off the tails.
Add the fish and shrimp to the pot and increase the heat to medium-high. Cook for another ten minutes, stirring occasionally, until the fish is opaque and fully cooked. Add the lemon juice and salt and pepper to your liking. Serve hot.
This soup is hearty and comforting, with plenty of flavour and a nice combination of chunky and smooth. The butternut squash adds a subtle sweetness.
Description: It’s a sweet doughnut topped with a rich maple glaze.
Game ingredients: Maple Syrup, Wheat Flour, Sugar
This recipe restores 225 energy and 90 health. It provides a +1 Farming, +1 Fishing, and +1 Mining bonus. It can be obtained from the Cooking Channel and sells for 300g.
Difficulty: Medium, 3 hours. Makes 15-20, depending on size.
This recipe requires a scale. Don’t be scared off by that, it’s actually fairly simple to make this recipe, it’s just time-consuming and requires being a bit more precise.
Dough: -100ml water -130ml milk -20ml vinegar -1 beaten egg -58g melted butter -455g all-purpose flour -58g sugar -1 teaspoon salt -1 ½ teaspoons yeast
Maple Glaze: -2 cups icing sugar (also called powdered or confectioner’s sugar) -2 tablespoons milk -3 tablespoons pure maple syrup
Using the scale, measure out the ingredients that need to be weighed. For the butter, measure the weight before melting it so as to avoid making a mess.
In a large bowl, combine the water, egg, and melted butter. Pour the milk in a measuring cup and mix in the vinegar. Alternatively, you can use 150mL of buttermilk in place of the vinegar-milk mixture, if available. Add to the rest of the wet ingredients.
Add the dry ingredients but do not combine yet. I recommend putting the dry ingredients through a sieve and sifting it on to the mixture so as to avoid clumps. Once all the ingredients are in the bowl add the yeast, and then combine it all together.
Mix until a dough forms. It will probably be pretty sticky at that point. Cover with a tea-towel and let it rise for about an hour. On a lightly floured board, knead the dough for five minutes or til it’s soft and consistent in texture. Work with half the dough at a time, placing the unused portion under a teatowel.
With the other half of the dough, roll it out with a rolling pin to make a rectangle shape until it’s about 1cm thick. Cut into small rectangles. The size is up to you, but I recommend about 2x4 inch bars. Do the same with the remaining dough.
Line a cookie sheet with parchment or wax paper and place the doughnut bars on it. Turn on the oven and let it heat up for a couple minutes, then turn it off, just to warm it up a little bit. While doing so, boil water in a kettle and pour two cups of the water into an oven-safe dish. I used a pyrex measuring cup and placed it on a skillet so it wouldn’t topple. The steam from the hot water prevents the doughnuts from forming a skin while they’re rising.
Let the dough rise until doubled in size, about 30-45 minutes. Just before they’re ready to come out of the oven, heat up a deep-fryer or prepare a frying pan with cooking oil, enough to coat about half the doughnut when placed in the pan. You can test the oil by dropping in a small piece of dough. It should start to sizzle almost right away but won’t brown immediately. If you have a thermometre, the oil should be at 325°F.
Cook the doughnuts in the oil for 3-4 minutes, then flip and cook them for another 3 minutes. Place on a paper towel to soak up the excess oil.
Once all the doughnuts are cooked, allow them to cool for 10 minutes and then prepare the maple glaze. Combine the icing sugar and maple syrup and then add the milk a bit at a time, adding more or using less as needed depending on your desired consistency. It should be runny enough to coat the doughnuts but not too thin.
Dip the doughnuts in the glaze and place on a cooling rack so excess glaze can run off. Wait a few more minutes to allow the glaze to harden on the maple bar.
These maple bars are sweet and fluffy and wonderful and delicious.
This recipe restores 90 energy, 36 health, and gives a +1 farming bonus. It can obtained from the Cooking Channel and sells for 120g.
Difficulty: Easy, 15 minutes. Serves 2.
I’m a little perplexed at the number of hashbrown variations there are but I like this one.
-2 russet potatoes, peeled and grated -½ cup grated cheese -1 egg -2 tablespoons flour -Olive oil -salt and pepper, to taste -dehydrated chive rings or freshly chopped chives (optional)
Grate up the potatoes overtop a tea towel, as they tend to release a lot of juice. I was unaware of this so my hashbrowns mixture wound up being pretty gooey and needed more flour than expected.
Combine the grated potatoes, cheese, egg, salt + pepper, and the chives into a bowl. Add the flour last, one tablespoon at a time. You might need more flour depending on the amount of moisture in the mixture. Add enough flour until it holds its shape well.
Yeah…that’s…appealing. And raw potato doesn’t smell wonderful either.
Pour enough olive oil into a frying pan until it almost covers the bottom of the pan. Put it on medium heat. Once the oil is hot enough, carefully form small patties out of the mixture and place them in the pan, flattening them with a spatula. Cook on the one side for about 5 minutes before flipping them over, then cook for a couple more minutes or til done.
Place in a paper towel for a few minutes to soak up excess oil and then serve with eggs or eat plain.