Table of Contents
Leek and Onion Soup 2
Wild Leis Soup 2
Scandan with Sprigs of Pelay 3
Dressed Pous with Sweet Frams Sauce 4
Bread Pudding 5
Sweet Custard 6
Salted Mochyn Meat 7
Crusty Bread 8
Vegetable Stew in a Brown Bread Trencher 9
Mochyn Stew in a Brown Bread Trencher 10
Leek and Onion Soup
Recipe:
Ingredients:
Fats and Oils:
2 tablespoons olive oil
1 tablespoon butter (or nut butter)
Aromatics:
2 large leeks, white and light green parts only, thinly sliced
1 yellow onion, thinly sliced
4 cloves garlic, minced
1 bay leaf (optional)
1 sprig fresh thyme (or a pinch of dried thyme)
1/2 cup chopped mushrooms (local variety)
1/4 cup chopped fresh herbs (local herb blend)
1/2 teaspoon ground coriander
Broth:
4 cups vegetable broth (or
Kip broth)
Finishing Touches:
Salt and freshly ground black pepper to taste
Slices of crusty bread
Grated cheese
Instructions:
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the leeks, onion, garlic, bay leaf (if using), and thyme. Sauté for 10-15 minutes, or until the vegetables are softened and translucent.
- Incorporate the broth and spices: Add the vegetable broth, mushrooms, chopped herbs, and ground coriander. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season and adjust: Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf (if using) before serving.
- Serve and enjoy: Ladle the hot soup into bowls. Top with slices of crusty bread and a sprinkle of grated cheese (if using).
Location: From the
Province of Stymoor region
Level of Enjoyment: A thumb in and half.
Any Improvement?: This dish was filling but came out salty and not seasoned correctly. When making this, this where the improvement needs to be.
Wild Leis Soup
Recipe:
Ingredients:
Fats and Oils:
2 tablespoons olive oil
1 tablespoon butter (or nut butter)
Aromatics:
1 onion, chopped
2 cloves garlic, minced
1 bay leaf (optional)
Broth:
4 cups vegetable broth (or
Kip broth)
Wild Leis:
2 cups chopped Wild Leis (washed and prepared)
Vegetables:
2 carrots, chopped
2 potatoes, chopped
Other:
1/2 teaspoon dried thyme (or local herb blend)
Salt and freshly ground black pepper to taste
Chopped fresh herbs (optional, for garnish)
Crusty bread (for serving)
Instructions:
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Sauté the onion and garlic until softened and translucent, about 5 minutes.
- Add broth and Wild Leis: Pour in the vegetable broth and add the chopped Wild Leis. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the Wild Leis begins to soften.
- Incorporate vegetables: Add the chopped carrots and potatoes. Simmer for an additional 15-20 minutes, or until the vegetables are tender.
- Season and finish: Season the soup with dried thyme, salt, and freshly ground black pepper to taste. Remove the bay leaf (if using). Adjust seasonings as desired.
- Serve and enjoy: Ladle the hot soup into bowls. Garnish with fresh chopped herbs (optional) and serve with crusty bread.
Location: Province of Toryn,
Diaren
Level of Enjoyment: Two thumbs up
Any Improvement?: Very filling. No improvement needed.
Scandan with Sprigs of Pelay
Recipe:
Ingredients:
Base:
2 cups cooked grains
1 pound cooked lentils or beans (optional, for added protein)
Scandan:
1 pound cubed meat (
Mochyn,
Kip, or
Buchod) - OR -
1 cup chopped nuts and seeds (walnuts, pecans, sunflower seeds) (vegetarian option)
Sprigs of Pelay:
1 cup chopped leafy greens
1/2 cup chopped fresh herbs (local herb blend)
1/4 cup crumbled cheese (optional, for a richer flavor) - OR -
1/4 cup chopped sun-dried tomatoes (for a tangy flavor)
Flavorings:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup broth (
Kip broth)
1/2 teaspoon dried thyme (or local herb blend)
Salt and freshly ground black pepper to taste
Instructions:
- Prepare the base: If using grains or lentils, cook them according to package instructions. Chop the root vegetables.
- Cook the Scandan (optional): If using meat, brown it in a large pot or Dutch oven with olive oil over medium heat. Set aside.
- Sauté the aromatics: In the same pot, add more olive oil if needed and sauté the onion and garlic until softened.
- Add broth and vegetables: Add the broth and chopped root vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender-crisp.
- Incorporate remaining ingredients: If using cooked meat, add it back to the pot along with the cooked grains/lentils (if using) and the chosen "Sprigs of Pelay" option. Heat through.
- Season and serve: Season the dish with dried thyme, salt, and freshly ground black pepper to taste. Serve hot, garnished with additional fresh herbs (optional).
Location: Province of Natal
Level of Enjoyment: One thumb up
Any Improvement?: It wasn’t very filling. At least not the vegetable option, they served, especially since they were stingy with the vegetables. This recipe could be a good one if meat was used in combination with the vegetables or in replace of them. Of course, if you choose to use the vegetables, don’t be stingy with them.
Dressed Pous with Sweet Frams Sauce
Recipe:
Ingredients:
For the Pous or Roast Guinea Fowl:
1 whole
Pous or guinea fowl (cleaned and patted dry)
2 tablespoons olive oil
1 lemon, halved
1 onion, quartered
2 carrots, roughly chopped
2 celery stalks, roughly chopped
4 cloves garlic, smashed
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper to taste
Kitchen twine (optional)
For the Sweet Frams Sauce:
1 cup fresh or frozen berries (such as blueberries, raspberries, or local fruit blend)
1/2 cup red wine vinegar
1/4 cup honey
1 tablespoon cornstarch
1 tablespoon water
1 knob of ginger, peeled and grated (optional)
Pinch of cinnamon (optional)
Salt and freshly ground black pepper to taste
Instructions:
- Prepare the Pous or Guinea Fowl:
- Prepare the fire or Preheat oven to 400°F (200°C).
- Rub the guinea fowl with olive oil and season generously with salt and pepper.
- Stuff the cavity with the lemon halves, onion quarters, carrots, celery stalks, and garlic cloves.
- Truss the legs together with kitchen twine (optional) for a more even cook.
- Roast the Pous or Guinea Fowl:
- Place over fire. Place the Pous or guinea fowl in a roasting pan breast-side up.
- Add a splash of water or broth to the bottom of the pan to prevent burning.
- If using fire, make sure to get a good even roast. Roast for 1-1/2 to 2 hours, or until the internal temperature reaches 165°F (74°C) using a meat thermometer inserted into the thickest part of the thigh. Baste the bird occasionally with pan juices for added flavor.
- Make the Sweet Frams Sauce:
- In a saucepan, combine the berries, red wine vinegar, honey, cornstarch, and water.
- Bring to a simmer over medium heat, stirring constantly, until the sauce thickens.
- If using ginger, add it during the simmering process.
- Season with cinnamon (optional), salt, and pepper to taste.
- Strain the sauce through a fine-mesh sieve (optional) to remove any seeds or pulp.
- Assemble and Serve:
- Once the Pous or guinea fowl is cooked, remove it from the oven and let it rest for 10 minutes before carving.
- Carve the Pous or guinea fowl into desired pieces and arrange them on a serving platter.
- Spoon the Sweet Frams Sauce over the roasted Pous or guinea fowl.
- Garnish with fresh herbs like thyme or rosemary (optional).
Location: Province of Manzi,
Coolyn
Level of Enjoyment: Three thumbs up
Any Improvement?: None
Bread Pudding
Recipe:
Ingredients:
Dry Ingredients:
6 slices stale bread (about 4 cups cubed) - You can use various breads like white, brioche, or challah
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
Pinch of salt
Wet Ingredients:
2 cups milk
2 large eggs, beaten
1 teaspoon vanilla extract (or local sweetener)
2 tablespoons melted butter
Optional Additions:
1/2 cup raisins or other dried fruit
1/2 cup chopped nuts (like walnuts, pecans, or almonds)
1 tablespoon chocolate chips or chopped dark chocolate
1 grated apple or pear (for added moisture and flavor)
A splash of rum or brandy (optional)
Instructions:
- Enclosed fireplace or Preheat oven to 350°F (175°C). Grease a baking dish (9x13 inch is a good size).
- Prepare the bread: Tear or cube the bread into bite-sized pieces. Place them in a large bowl.
- Combine dry ingredients: Add the sugar, cinnamon, nutmeg (if using), and salt to the bread cubes. Toss to coat evenly.
- Whisk the wet ingredients: In a separate bowl, whisk together the milk, eggs, vanilla extract, and melted butter.
- Combine wet and dry ingredients: Pour the wet mixture over the dry bread cubes. Gently fold everything together until the bread is well coated. Let the mixture sit for 10 minutes, allowing the bread to absorb the liquid.
- Add mix-ins (optional): Now is the time to add any of your desired optional ingredients like raisins, nuts, chocolate, fruit, or rum. Fold them gently into the mixture.
- Bake: Pour the bread pudding mixture into the prepared baking dish. Bake for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
- Cool and serve: Let the bread pudding cool slightly before serving. You can enjoy it warm or at room temperature.
Serving suggestions:
- Top with a dollop of whipped cream, ice cream, or custard.
- Drizzle with caramel sauce, chocolate sauce, or maple syrup.
- Dust with powdered sugar or cinnamon sugar.
Location: Province of Wreoya, Lydas
Level of Enjoyment: Two Thumbs up
Any Improvement?: While this was a good desert, I don’t suggest getting it with syrup topping. A little bit of powdered sugar goes a long way with this desert, in my opinion.
Sweet Custard
Recipe:
Ingredients:
Wet Ingredients:
2 cups whole milk
2 large eggs
2 large egg yolks (separate the yolks from the whites)
1/2 cup granulated sugar
1/2 teaspoon vanilla extract (or local sweetener)
Pinch of salt
Optional Flavorings:
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon grated orange or lemon zest (for a citrusy twist)
Instructions:
- Enclosed fireplace or Preheat oven to 325°F (165°C). This is a water bath method, so you'll also need a larger baking dish to hold a smaller baking dish or ramekins.
- Whisk the wet ingredients: In a medium bowl, whisk together the milk, whole eggs, egg yolks, sugar, vanilla extract, and salt. If using optional flavorings, add them now and whisk well.
- Prepare the water bath: Bring a few inches of water to a simmer in the larger baking dish.
- Strain the custard (optional): For a smoother texture, you can strain the custard mixture through a fine-mesh sieve to remove any bits of egg white that may have gotten in.
- Fill ramekins: Pour the custard mixture into individual ramekins or a small baking dish.
- Water bath magick: Carefully place the ramekins or baking dish containing the custard mixture inside the larger baking dish with simmering water. The water should come about halfway up the sides of the ramekins.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The custard should be set but still slightly jiggly in the center.
- Cool and serve: Remove the ramekins from the water bath and let them cool slightly on a wire rack. Then, chill them in the refrigerator for at least 2 hours, or until completely cold.
Serving suggestions:
- Top with fresh berries, fruit compote, or a sprinkle of cinnamon sugar.
- Serve with a dollop of whipped cream or vanilla ice cream for an extra treat.
- Drizzle with caramel sauce or chocolate sauce for a decadent touch.
Location: Province of Khelon, Capital
Level of Enjoyment: Two and a half thumbs up
Any Improvement?: No improvement needs to be made to the recipe. What brought down my level of enjoyment was the snobbiness of the person who served me.
Salted Mochyn Meat
Recipe:
Ingredients:
Mochyn (Pork):
2-3 pounds boneless Mochyn (pork) belly (or another fatty cut like shoulder)
Salting Mixture: (Adjust based on desired level of saltiness)
1 cup coarse sea salt (or Tangwynian salt alternative)
1/4 cup brown sugar
1 tablespoon black peppercorns (crushed)
1 tablespoon juniper berries (crushed)
1 teaspoon coriander seeds (crushed, optional)
1 teaspoon ground ginger
Equipment:
Large non-reactive container (glass or ceramic baking dish, crock pot, etc.)
Weights (optional, but helpful for pressing the meat)
Instructions:
- Prepare the Mochyn: Trim any excess fat from the pork belly. Pat the meat dry with paper towels.
- Make the Salting Mixture: In a small bowl, combine the coarse sea salt, brown sugar, crushed peppercorns, juniper berries (if using), coriander seeds (if using), and ground ginger.
- Coat the Mochyn: Generously rub the salting mixture all over the pork belly, ensuring it gets into all the nooks and crannies.
- Place in Container: Place the seasoned pork belly in your chosen non-reactive container. Cover it tightly with plastic wrap or a lid.
- Weighting (Optional): If desired, place a weight on top of the pork belly to press out any air pockets and ensure even salting. You can use a heavy plate, clean brick, or another weight suitable for food contact.
- Refrigerate: Place the container with the salted pork belly in the refrigerator. Let it cure for 5-7 days, flipping the meat every other day.
- Desalting (Optional): Depending on your desired level of saltiness, you might want to desalinate the pork belly before cooking. Soak the meat in cold water for 1-2 hours, changing the water every 30 minutes.
Cooking Options: Once cured, there are many ways to cook your Salted Mochyn:
- Boiling: Simmer the pork belly in water until tender. You can then shred the meat for sandwiches or stews, or slice it and pan-fry for a crispy exterior.
- Roasting: Preheat oven to 325°F (165°C). Place the pork belly on a baking sheet and roast for 2-3 hours, or until the internal temperature reaches 160°F (71°C). The skin will become crispy.
- Smoking (Optional): If you have access to a smoker, you can smoke the pork belly for a smoky flavor following your smoker's instructions.
Location: A tribe on the Obsidian Coast
Level of Enjoyment: N/A
Any Improvement?: This is a good travel food and can be made with any good quality meat.
Crusty Bread
Recipe:
Ingredients:
Dry:
3 cups (375 grams) all-purpose flour (or bread flour for a chewier texture)
1 1/2 teaspoons (7 grams) active dry yeast
1 1/2 teaspoons (9 grams) salt
Wet:
1 1/2 cups (350 ml) warm water (around 105°F or 40°C)
1 tablespoon (15 ml) olive oil (optional, for a richer flavor)
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, yeast, and salt.
- Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the warm water and olive oil (if using).
- Mix and Knead: Using a wooden spoon or your hands, mix the wet and dry ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook for kneading.
- First Rise: Place the kneaded dough in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp cloth. Let the dough rise in a warm place for 1-2 hours, or until doubled in size.
- Shaping: Once doubled in size, gently punch down the dough. On a lightly floured surface, shape the dough into a round or oblong loaf. You can also score the top of the loaf with a sharp knife for a decorative design.
- Second Rise: Place the shaped dough on a baking sheet lined with parchment paper. Cover it loosely with plastic wrap or a damp cloth. Let it rise for another 45 minutes to 1 hour, or until almost doubled in size.
- Preheat Oven: While the dough is rising for the second time, preheat your oven to 450°F (230°C). If you have a baking stone, preheat it as well for at least 30 minutes.
- Bake: If using a baking stone, carefully transfer the dough onto the hot stone. If not using a baking stone, simply bake the dough on the preheated baking sheet. Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 190°F (88°C).
- Cool and Enjoy: Let the bread cool on a wire rack for at least 30 minutes before slicing. This allows the inside to finish cooking and prevents a gummy texture.
Location: : A tribe on the Obsidian Coast
Level of Enjoyment: N/A
Any Improvement?: This is a good travel food that goes with the salted meat.
Vegetable Stew in a Brown Bread Trencher
Recipe:
For the Brown Bread Trenchers:
Ingredients:
2 cups all-purpose flour
1/2 cup whole wheat flour (optional, for extra texture)
1 teaspoon active dry yeast
1 teaspoon salt
1 1/4 cups warm water (around 105°F or 40°C)
1 tablespoon olive oil
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flours, yeast, and salt.
[li[Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the warm water and olive oil.
- Mix and Knead: Using a wooden spoon or your hands, mix the wet and dry ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook for kneading.
- First Rise: Place the kneaded dough in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp cloth. Let the dough rise in a warm place for 1-2 hours, or until doubled in size.
- Shaping and Baking: Once doubled in size, gently punch down the dough. Divide the dough into 4 equal pieces. Shape each piece into a round disc, about 1/2 inch thick. Place the discs on a baking sheet lined with parchment paper.
- Bake the Trenchers: Preheat your oven to 375°F (190°C). Bake the bread discs for 20-25 minutes, or until golden brown and firm to the touch. Remove from the oven and let cool completely before using.
For the Vegetable Stew:
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
4 cups vegetable broth (or Kip broth)
2 cups chopped seasonal vegetables (such as potatoes, turnips, peas, mushrooms)
1 cup chopped leafy greens
1 teaspoon dried thyme (or local herb blend)
Salt and freshly ground black pepper to taste
Chopped fresh herbs (optional, for garnish)
Instructions:
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
- Add Garlic and Broth: Add the garlic and cook for another minute. Pour in the vegetable broth.
- Vegetables and Herbs: Add the chopped vegetables and dried thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
- Greens and Seasoning: Stir in the chopped leafy greens and cook for another minute, or until wilted. Season with salt and freshly ground black pepper to taste.
- Serve in Trenchers: Spoon the hot stew into the cooled brown bread trenchers. Garnish with chopped fresh herbs (optional) and enjoy!
Location: Oakenwich
Level of Enjoyment: One and a half thumbs up
Any Improvement?: It need a bit more seasoning.
Mochyn Stew in a Brown Bread Trencher
Recipe:
For the Brown Bread Trenchers:
Ingredients:
2 cups all-purpose flour
1/2 cup whole wheat flour (optional, for extra texture)
1 teaspoon active dry yeast
1 teaspoon salt
1 1/4 cups warm water (around 105°F or 40°C)
1 tablespoon olive oil
Instructions:
- Combine Dry Ingredients: In a large bowl, whisk together the flours, yeast, and salt.
- ]Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the warm water and olive oil.
- Mix and Knead: Using a wooden spoon or your hands, mix the wet and dry ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook for kneading.
- First Rise: Place the kneaded dough in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp cloth. Let the dough rise in a warm place for 1-2 hours, or until doubled in size.
- Shaping and Baking: Once doubled in size, gently punch down the dough. Divide the dough into 4 equal pieces. Shape each piece into a round disc, about 1/2 inch thick. Place the discs on a baking sheet lined with parchment paper.
- Bake the Trenchers: Preheat your oven to 375°F (190°C). Bake the bread discs for 20-25 minutes, or until golden brown and firm to the touch. Remove from the oven and let cool completely before using.
For the Mochyn Stew:
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 pound boneless, skinless Mochyn (pork) (cut into bite-sized pieces)
4 cups vegetable broth (Kip broth)
1 cup chopped tomatoes
1 tablespoon tomato paste
1 teaspoon dried thyme (or local herb blend)
1 bay leaf (optional)
Salt and freshly ground black pepper to taste
Chopped fresh parsley (optional, for garnish)
Instructions:
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
Brown the Mochyn: Add the pork pieces and cook for 5-7 minutes more, stirring occasionally, until browned on all sides.
- Deglaze (optional): If desired, deglaze the pan with a splash of wine or broth to loosen any browned bits stuck to the bottom.
- Add Broth and Vegetables: Pour in the vegetable broth and chopped tomatoes. Add tomato paste (if using), thyme, and bay leaf (if using). Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the pork is tender and cooked through.
- Season and Serve: Season the stew with salt and freshly ground black pepper to taste. Remove the bay leaf (if using) before serving.
- Serve in Trenchers: Spoon the hot stew into the cooled brown bread trenchers. Garnish with chopped fresh parsley (optional) and enjoy!
Location: Rosespire
Level of Enjoyment: Two Thumbs up
Any Improvement?: A bit too salty for my tastes but otherwise good.
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