Nih's Collection of Recipes

[Nih Betodaru]

A short note begins this collection.

A simple collection of recipes entered for contests, or simply written out for personal enjoyment.

-Nih Betodaru

[Nih Betodaru]

Seared Crabthing meat with Lemon - Entree

Ingredients

1 Crabthing - whole
12 lemons - large
Assortment of desired fruits

Preparation

1. Clean Crabthing and separate meat from the shell and extremities. Set aside to soak in fresh water.
2. Slice lemons in halves, and squeeze juice into large mixing bowl.
3. Remove Crabmeat from water, pat dry, then add to the lemon juice.
4. Allow to soak for six marcs.
5. Heat flat pan and sear crabmeat until fully cooked. Set aside to cool. (I transfer the meat to another flat pan that has been chilled over ice crystals.)
6. Clean and cut your selected fruit.
7. Lay out fruit in eight legs with the chilled crabmeat in the center.
8. Enjoy.

Serves 1 per crabthing.

[Nih Betodaru]

Fresh Lemonade - Drink

Ingredients
10 lemons - large
1/2 mug of Sugar
6 Mugs of Spring Water filtered over Lava Rocks

Preparation

1. Cut Lemons in halves, squeeze into large pitcher.
2. Stir in sugar and water.

(I tend to use more lemon, and less sugar for an extra tart taste.)

Serves roughly 6.

[Nih Betodaru]

The Nutty Lemon - Dessert

Ingredients

Palm of Lemon Zest - 2 Large lemons
1/2 Mug of Nuts
1 Mug of Azure's Night Smoke

Preparation

1. Cleans nuts, then soak in a small bowl with the Night Smoke for 12 marcs.
2. Zest 2 large lemons and set aside.
3. Remove nuts from Night Smoke and lay out on flat pan.
4. Sprinkle the Lemon Zest evenly over the nuts.
5. Bake over direct heat for 3 Marcs.

Serve Warm.

Serves roughly 4.

(The Night Smoke is the key ingredient with this dessert as it already has a taste of lemon to it. Being my favorite drink...well, that is simply a bonus.)

[Nih Betodaru]

Rolled Headless Hen (This is a main dish, though quite easily can be adapted into a dessert.)

Ingredients:

Headless Hen
Wild Grains
Honey
Berries
Bos Milk, iced
One Korunga

Directions:

Prepare headless hen for cooking (Debone, defeather, destink...)
Slice into thin strips, preferably handwidth, and cook until done on a flat pan over direct heat - searing.
Take wild grains, raw, and coat with honey, then lay out flat.
Crush berries and spread over the wild grain/honey mix - coat evenly
Take cooked hen and lay upon the berry mix
roll tightly, then slice into fingerwidth pieces
Serve with iced Bos Milk and korunga

(If a large headless hen is used, it should serve four easily.)

[Nih Betodaru]

Sweet Ale with hint of Lavender.

The ale is boiled over wild grains and honeycomb, giving a sweet taste to the lightly golden liquid. Near the end of the process a small handful of Lavender is added into the the boiling pot and sealed, allowing the flavor to lock in.

The end result is a honeyed ale, sweet like the kiss of dew on a summer morn, and the refreshing scent of Lavender.

[Nih Betodaru]

Bos Meat sliders with roasted corn.

Ingredients:

2 Flanks of Bromidic Bos Meat, freshly cut if possible.
3 bowls of pumpkin seeds.
5 Fuchsia blossoms
4 Large Sea Shell
1 Ice Crystal
pinch of salt and ground herbs.
12 Pumpkin Tart
4 Roasted Ear of Corn
4 mugs of a drink of your choice.

Preparation:

Begin by ever so carefully slicing the bos meat into long thin sheets of meat, no thicker than the blade you use to cut with. Set it on a warm pan to begin cooking, sprinkle with salt and ground herbs to taste. (Please keep a steady eye on the meat, as the thin pieces will cook quickly.) As the meat finishes, let it cool over the ice crystal.

As the meat cookies, chop the pumpkin seeds into thin slivers, and set half in a bowl. The other half, lay on a flat piece of heated metal, allowing the slivers to roast. Leave the slivers on the metal until they are a medium brown.

Take the other half of pumpkin seeds and cut them into small bits, almost into a chunky powder. Set it aside.

Slice each pumpkin tart in half, across the middle side to side.

lay the cooled meat on the on the bottom half of the open pumpkin tarts and sprinkle with crushed pumpkin seed.

Carefully pull, and wash, each petal from one of the blossoms. Then lightly place the cleaned blossom petals between the folds of the meat.

When preparing the plate for serving, setup in the following manner.

Use a single large sea shell as the base, and set 3 of the pumpkin tarts on each tray. Take a handful of the roasted pumpkin slivers and lay to the side on each shell. Grace the other side with a roasted ear of corn. As a personal favorite, I use Mug of night smoke as my drink of choice. Don the edge of the mug with the remaining blossoms, one for each mug.

[Nih Betodaru]

Mushroom Tea.

Items of Necessity:
Fresh Mushrooms - whole, cleaned.
Large boiling pot
Small Jar
Spring Water
Small food press (Or hands that do not feel pain)

Optional Ingredients:
Honey
Lemon

Instructions:
Bring water to full heat, but not a roiling boil.
Add Mushrooms.
Allow to soak in the water for about a marc.
Remove from the water and squeeze, gently, the liquid out of the mushroom and into a jar.
Repeat process until the jar is full.

Add honey and lemon to taste.

(This usually takes about three marcs or so, depending on the amount of mushrooms used.)

[Nih Betodaru]

Pan-Seared Mushroom Slices.

Items of Necessity:
Fresh Mushrooms - whole, clean.
Lemon Rind
Autumn Spices ((OOC: I use this to refer to a mixture of nutmeg, Cinnamon, ginger and cardamom))
Bos Milk
Flat pan
Small bowl for dipping
larger mixing bowl
zester
Wired strainer
Small knife

Instructions:
**Do not heat pan! Start fire and have pan at the ready, but do not heat it!**
Pour Autumn spices into a large mixing bowl.
Zest lemon rind and add to mix.
Slice mushrooms into blade width slices.
Pour bos milk into a bowl and soak the mushroom slices within
Using a wired strainer, withdraw the mushrooms from the milk and allow the extra liquid to roll off.
Add to the mixing bowl and stir until each mushroom is evenly coated.
**Now put your pan on the fire**
Lay out each mushroom about a finger width apart.
Cook for a marc on either side, or until a slight sizzle rises from the flat pan.
Remove from heat and serve warm.

[Nih Betodaru]

Mushroom Soup

Items of Necessity:
Fresh Mushrooms - whole, cleaned.
Bos butter
Oil
Assorted vegetables (I prefer hearty reds and greens)
Salt
Stew Pot
Spring Water
Large ladel
large knife

Instructions:
Dice mushrooms, set aside.
Add butter and oil to stew pot and allow to melt together.
Chop vegetables, add to stew pot.
Cook for two marcs, then add mushrooms.
Cook for another marc, then add about three mugs of water.
Bring to a boil. Allow to boil down to the consistency you desire (I prefer a more runny soup).
Serve quickly. If there is a delay in serving, it will set and become a thicker soup.

[Nih Betodaru]

Honey and Wheat flatcakes (pancakes) - Main Dish

Ingredients:
1 and 1/2 mug of Wheat Flour
pinch of salt
pinch of autumn spices (As mentioned in a previous post, this refers to a number of spices: nutmeg, cinnamon, etc)
2 mugs of bos milk
2 eggs
2 spoonful of bos butter
2 spoonful of Honey

Items needed:
Flat pan, preferably one with barely any edge to it
spatula
whisk
mixing bowls, 2

Preparation:
1. Heat flat pan on level surface
2. Whisk flour, salt, autumn spices in the mixing bowl. Set aside.
3. In separate mixing bowl, whisk bos milk, eggs, butter (melted), and honey.
4. Whisk wet ingredients into the dry, stirring until well mixed. Do not worry about lumps.
5. Pour quarter mug of flatcake mix onto the flat pan, cook until lightly browned then flip.
6. Repeat until mix is gone.

Should make 4-6 flatcakes

[Nih Betodaru]

Korunga Smoothie - Drink

Ingredients:
2 Korunga
1 mug of bos milk
2 spoonful of sugar
pinch of autumn spices
Optional:
Ice, half mug

Items needed:
Lid and over-sized mixing jar.
If using ice, you'll want a mortar and pestle to crush the ice
whisk
knife

Preparation:
1. (If using ice) Crush ice into small chips, brush into the mixing jar
1. (Without ice) Cut korunga into small diced size pieces, add to mixing jar
2. Add remaining ingredients to mixing jar.
3. Whisk until the korunga's are properly mixed with the ingredients.
4. Place lid on mixing jar and shake vigorously.
5. Pour into mug and enjoy.

Should make two mugs worth of smoothie.

[Nih Betodaru]

Breakfast Grits - Side Dish

Ingredients:
1 mug of ground corn
3 mug of fresh water
pinch of salt
1 spoonful of Bos butter

Items needed:
Boiling pot
whisk

Preparation:
1. Boil water over direct fire
2. Whisk in ground corn
3. When boiling again, remove from direct flame and allow it to stop boiling.
4. Stir Frequently, continue cooking for a marc and part marc.
5. Remove from saucepan and mix remaining ingredients into the ground corn.

Serves 4.

[Nih Betodaru]

Fruit Medley and Cream - To go dessert

Ingredients:
Selection of fruit
1/2 mug of cream

Items needed:
Bos Horn
Stopper

Preparation:
1. Add selected fruits to a Bos horn.
2. Pour cream over the top of the fruit. Do NOT overfill the horn!
3. Cork the horn and take with you for an easy snack to enjoy.

One serving per Bos Horn. Don't be selfish, get your own horn!

[Nih Betodaru]

Star FIsh Bisque

Ingredients:
8 Whole Star Fish, Live
Bos Butter
Sea Salt
Onion
Bos Cream
Eggs


Preparation:
1. Leave Star Fish in cold water for a night.
2. Remove Star Fish from pot, draw fresh water and bring to a boil.
3. Chop Whole Star Fish into small pieces, do not remove anything from the creature.
4. Add chopped Star Fish to Mortar, include butter, salt, and any other seasoning you desire. Grind into a thin paste.
5. Add paste to the boiling water, include onion. Boil together for two marcs.
6. Strain water into separate pan.
7. Add 1/2 mug of cream, and one thoroughly beaten egg to the soup. Another egg may be added if desired.
8. Serve warm with lemon wedge.

[Nih Betodaru]

Oil and Wine Salad (A light meal for late in the afternoon)

Ingredients:
Oil (While it may be a hassle, I prefer a nut oil.)
Wine, aged
leafy greens
raisins*

Directions:
Simply chop the greens and place them in a bowl. Add a light layer of the oil and wine, then sprinkle a few raisins over the top.

ooc - *Assuming grapes exist for the Wine, so raisins can also exist.

[Nih Betodaru]

((Bos and Rutabaga Bread Bowl Soup - Ingredients: rutabaga, leeks, onion, tomato, bos meat. It is a purple/red color, thicker and served in a freshly baked bread bowl))

Bos and Rutabaga Bread Bowl Soup

Ingredients:

1 whole Rutabaga, leafy portion included
1 handful of Leeks
1 large sized Onion
3 Tomatoes
1 flank of Bos meat
5 baked bread bowls

Directions:

1. Set pot of water, half full, over fire to boil.
2. Remove leafy portion from rutabaga and rip to shreds.
3. Slice bulbous portion of rutabaga into blade thick rings.
4. Slice bos meat into parchment thin pieces and cook over heated pan for a few tics, then add to soup pan
5. Dice onion into small cubes and add to water
6. Remove white portion of the leeks and slice off any remaining roots and add to pot, set aside leafy portion for later use
7. Quarter the tomatoes and add to pot
8. Stir in any spices at this time
9. Add lid and allow to cook for at least a marc
10. Take bread bowls, remove the top and center, leaving a good portion of the bread to act as a thick bowl. Set over fire to toast the interior.
11. Remove from fire when properly toasted.
12. When soup has boiled down to the proper consistency, pour into the tops of the bread bowls.
13. Add leafy portions of the Leeks, extending out of the soup and leaning against the bread bowl.

[Nih Betodaru]

Caernivale Surprise

Ingredients

1 whole onion
2 cloves garlic
2 large lemons - used for juice only
2 large fillets of Shark

Directions

Heat onion and garlic, with oil, until browning.
Squeeze one lemon worth of juice into pan, then add shark fillets.
Cook for half a marc, then add the other lemon worth of juice.
Cook for another half marc, then remove from fire.
Serve immediately.

[Nih Betodaru]

Apples and Oats

Ingredients

1 Fresh Apple (1 for each serving necessary)
1/4 mug of oats (Dry)
Honey for sweetening

Directions

Bring water to boil in cooking pot, stir in oats.
While waiting for the water to boil, slice or dice apples.
Remove from direct fire and allow to simmer for a two marcs, stirring occasionally.
Oats should be tender.
Remove from cooking pot and pour into a bowl.
Mix in apples and honey to taste.

[Nih Betodaru]

Seared Bos Flank

Ingredients

Bos Flank Steak - Finger width thick, one and a half hand lengths long, one hand width wide
Seasonal herbs
Mulled Wine

Directions

Using just a pinch of herbs, rub the entire surface of the flank.
Add to hot pan.
Sear on one side, then flip.
Add Mulled Wine, continue to cook.
Remove and allow to rest for a marc.

Serve with eating utensils.

No other food is necessary.