Brictaelgican Cuisine

"The Brictaelgican cuisine is characterized by "hearty" home cooking that is prepared with a lot of love. Guests are always warmly welcomed and you would be offended if you didn't try all the dishes on offer. But gourmets also come for some specialties such as black ones tears or pickled earth mussels. The dishes are varied and a potpourrie of many different ingredients that tickle the palate of every traveler. Some dishes may look inconspicuous, if not even unappetizing, but there is a real taste explosion in the mouth and you want to never eat or drink anything else again."

Delights - Elaqitan cooking magazine -

"That this magazine always has to exaggerate sooooo much!" Rilba, the good one - cook of the ducal household of the Mushroomy Western Meadows -

"But, it really tastes sooooo delicious, dear!"" Vordox, the Little - Captain of the Duke of the Mushroomy Western Meadows -

Due to the relatively mild and temperate climate, there is always a sufficient supply of food. Goblins love eating in a cozy atmosphere with family, friends or, on holidays, with the entire clan. Everyone is welcome and everyone contributes something.
Cooking is in the hands of women, who learn it from an early age. Goblins are very inventive and combine even the most unusual ingredients with each other. Nevertheless, depending on the region and the offering, there are differences in the ingredients and also in the method of preparation.

Quantities

nul - pebbles (5g) / ônul - chunks (1kg)
âvai - flower (15ml) / vai - jug (1l)
lox - tip of the stalk (1MSp) / êlbo - Acorn hat (1/2Tl)

Adocôrian meadow cuisine

There are plenty of fresh vegetables and fruit in Âdocôris. It is the only country that practices agriculture, animal and mushroom farming on a large scale and also exports its products to other countries. Dwarf goats, pot-bellied pigs and golden chickens are bred. Corn, mushrooms, beets, legumes, grains such as rye, barley and millet as well as various types of fruit such as persimmons, dwarf pears and blue cherries are grown. In the southern flower meadows there are numerous insect colonies for honey production. In addition, the meadow goblins catch grass hares, pond turtles and nose frogs. Lots of fresh meadow herbs round off the dishes.

Traditional dishes

Braised golden chicken with all sorts of beets - Baked goat fawn with honey crust - Millet thaler - Dumpling cake - Pear feast - Pickled persimmons - Turtle soup

Dumpling Cake
by Blue Fairy 74

Dumpling cake

Grease a shallow baking dish with herb fat and line the edge with developed herb dumplings from the day before. Fill the mold with wrapped dumplings that have been turned upright and halved. Spread a few flakes of herb fat on top and bake the whole thing in the oven until golden brown. Sprinkle with meadow herbs before serving.

Chestnut ragout

Fry 2 sulfur-cloves together with 20 nil diced forest elk bacon. Add 1/2 ônul peeled chestnuts and roast briefly. Deglaze with 1 âvai forest drop and top up with 1/2 vai seasoned herb broth. Simmer for about a goblin hour. Season with a dash of fermented berry wine.

Chestnut ragout
by Blue Fairy 74

Taen Wôtrian forest cuisine

Taen Wôtris has the largest forest resources, so the forest goblins have specialized in hunting and gathering wild plants, fruits and mushrooms of the forest. They maintain small gardens in clearings where they grow some crops such as turnips, pumpkins, cabbage and spinach. Wood moose, silver deer and brictaelgian boars are hunted. In addition to acorns, chestnuts, nuts and beechnuts, forest mushrooms, wild herbs and berries are collected. They also specialize in tapping tree sap and use it to create an excellent forest drink. Earth mussels and snails from the wetter riparian forests on the banks of the Swûndrud are a popular diversion.

Traditional dishes

Mussel pot - grilled saddle of venison - elk sausages - chestnut ragout - corner flatbread with stuffed forest mushrooms - acorn and nut cakes - pickled earth mussels - spinach and cabbage rösti

Wâdrivian night cuisine

Wâdrivi, to the west, is the largest supplier of fish to Brictaelgis. The landscape is characterized by dense forests and sandy rock banks by the sea, so brictaelgic wild boars, rabbits and seals are hunted. Rose hips, nuts, acorns, nettles and forest herbs, night ash berries and crayfish are collected. Additionally, this is the home of a Brictaelgian delicacy - the "Black Tears" produced by feathered hedgehogs.

Traditional dishes

Rosehip relish - Nettle soup with seal blubber - Ash schnapps - Braised pork with herb dumplings - Stuffed blue fish - Sun salmon in aspic

Stuffed Blue Scale
by Blue Fairy 74

Stuffed bluescale

Wash and descale the bluefish, cut open the belly and remove the innards. Clean parts of the innards, chop them into small pieces and fill them into the belly together with 1 finely chopped sulfur-clove, 2 tablespoons of fresh meadow herbs, 3 slices of red sunfruit and 1 tablespoon of herb fat. Roll the blue scales in a few leaves of sea pepper tongue and grill on both sides for about half an hour. Unroll the leaves and serve with the fish.

Marinated buffalo steaks

Make marinade from 10 âvai erdamilsbeeries juice, 4 êlbo brudda, 20 nul green must and herbs. Place the steaks in it overnight. Drain the steaks and fry well in the pan with herb fat. Then turn the stove to a low heat and let the steaks simmer. Dilute the marinade with 10 âvai moosale and baste the steaks repeatedly until they are tender. Best served in the pan.

Buffalo steak
by Blue Fairy 74

Râx Evarian stone kitchen

The landscape of Râx Evari is characterized by moss-covered stones and rocks and small meadows. Wild rice, emmer and mosses grow here. Snails and insects are popular snacks between meals. Stone goblins practice simple animal husbandry with goat buffaloes and moss chickens. In addition, they catch various fish, nutria and frogs. Barnacles and crabs are collected on the coasts. They make an excellent cheese from the milk of the goat buffaloes.

Traditional dishes

Boiled nutria - Mossy mussel salad with fine cheese dressing - Emmer bread - Fish soup with rice balls - Marinated buffalo steaks