EQ2 FURNITURE



Total items named leucosia: 24
Books
Barbarian recipes by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.










The barbarian is best eaten as steaks or roasted. Here is an interesting recipe of roasted barbarian with herbs.

                SPIT-ROASTED ROTHGAR

Some weird people like spit-roasted sucking pig. Even if it s nice, nothing can compare with spit-roasted barbarian. If you can catch a Rothgar unaware (invite him to a feast, let him get very very drunk then hit him on the head), you can taste this great recipe.
You can even stuff the barbarian first!

* 1 Rothgar
* Heart and liver of the Rothgar
* 1kg (2.2 lb) onions if you use a 12 kg (26.5 lb) barbarian kid, at least 6kg (13 lb) onions for * a whole Rothgar
* 2 cloves of garlic (or 12)
* Chopped parsley
* 10 slices of sandwich loaf (or 60)
* 25 cl (8.5 fl oz) milk (or 1.5 l/50 fl oz)
* 2 teaspoon thyme (or 12)
* Salt, pepper
* 2 eggs (or 12)

Prepare the stuffing by chopping the heart and liver. Add in the chopped onions and garlic.
Put the milk unto the bread then add to the mix.

Mix the stuffing with thyme, parsley and eggs.
Put the stuffing in your barbarian then sew it.

Skewer the barbarian on the spit and cover the ears with aluminium foil so they do not burn.

Prepare a marinade to cover your Rothgar with during the cooking process. Fill a big bowl with olive oil with thyme, bay leaf, salt and pepper.
Heat the embers and put the barbarian to turn over them. Brush it very often with the marinade during the whole cooking phase at least 3 to 4 hours) so it doesn t burn or turn crisp.
Books
Christmas-elf Jello by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Discovered on 22 Feb 2020 at 9:20:00 PST.






We all know cubes, and we all know that they are tasty, yummy and just the perfect Frostfell treat.
Lucky for us, in Norrath, we don't have to actually create jello to make the dish, we only have to catch some cubes and freeze them first before using them! This will be the perfect treat to offer to your local Frostfell Elf!

(true recipe is after the fun one)






         CHRISTMAS-ELF JELLO



Ingredients:
* a Candycane Frostfell cube
* an Eggnog Candycane Frostfell cube
* a Haberdasher's Frostfell Plushy
* 1 14 oz can sweetened condensed milk
*  1 cup boiling water

Instructions:
* Freeze the jelly cubes
* Combine the sweetened condensed milk and one cup boiling water.
* Cut one slice of candy cane Frostfell cube
* Slowly pour a thin layer of the sweetened condensed milk mixture over the lime jello, and return to the freezer.
* Cut one slice of Eggnog Candycane
Frostfell cube and put it over the milk.
* Pour another layer of the sweetened condensed milk mixture and freeze
* Cut one slice of Haberdasher's Frostfell Plush and put it over the milk.
* Pour another layer of milk mixture.
* Repeat the process until you're out of cube slices
* Cut into small squares and top with whipped cream and sprinkles if desired.

Enjoy and share with your Frostfell Elf!














             CHRISTMAS JELLO

(true recipe taken from:
kitchenfunwithmy3sons.com/christmas-jello)

Christmas Jello is a holiday classic dessert for the whole family. It's bright and festive with little effort to make which makes it a favorite of mine!

Ingredients

 * 2 3 oz boxes cherry jello
 * 2 3 oz boxes lime jello
 * 6 packages Knox unflavored gelatine
 * 1 14 oz can sweetened condensed milk
 * 6 cups boiling water
 * ¼ cup cold water

Instructions

 * Lightly spray a 9x13 baking dish with cooking spray and gently blot away excess oil.
 * Line up 5 small bowls.
 * In the first small bowl, combine 1 box cherry jello, one package unflavored gelatin and one cup boiling water. Stir until dissolved and set aside to cool.
 * In the second small bowl, combine 1 box cherry jello, one package unflavored gelatin and one cup boiling water. Stir until dissolved and set aside to cool.
 * In the third small bowl, combine 1 box lime jello, one package unflavored gelatin and one cup boiling water. Stir until dissolved and set aside to cool.
 * In the fourth small bowl, combine 1 box lime jello, one package unflavored gelatin
and one cup boiling water. Stir until dissolved and set aside to cool.
 * In the fifth small bowl, combine the sweetened condensed milk and one cup boiling water.
 * Mix 2 packages of unflavored gelatin into ¼ cup cold water, then pour into the sweetened condensed milk mixture.
 * Wait until the jello mixes have cooled off slightly before proceeding.
 * Pour one bowl of the lime jello into the baking dish. Place in the freezer for about 5 minutes, or until the gel is set.
 * Slowly pour a thin layer of the sweetened condensed milk mixture over the lime jello, and return to the freezer. (The sweetened condensed milk layers will take slightly longer than the plain jello.) Keep in the freezer until it is set.
 * Pour one bowl of red jello over the sweetened condensed milk layer and return to freezer. Continue this pattern, using white
between each color until you end with a final layer of red.
 * When all the layers are set, you can gently separate the jello from the baking dish, and flip upside down to remove.
 * Cut into small squares and top with whipped cream and sprinkles if desired.
Books
Cookies Recipes by Leucosia
This item can be placed on the floor in any house type.

MASTERCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.
                               SPECULOOS

1kg flour
300g butter
600g brown sugar
0.1 l water
1 pinch of salt
2 eggs (optional)
1 teaspoon baking powder (optional)
1 teaspoon vanilla extract (optional)
1 tablespoon spices

Spices mix:

3 1/2 teaspoon grinded cinnamon
1 tablespoon grinded nutmeg
1 tablespoon grinded clover
2 teaspoon grinded ginger
1 teaspoon cardamom
1 teaspoon white pepper
Only NEEDED spices are cinnamom and clover

mix together butter, brow sugard, spices, aroma and water until it makes a cream. Add slowly the water to the mix.

Add slowly flour and baking powder and mix until it makes a thick paste. Don't mix too long.
If the dough starts to stick, put it a little time in a fridge.


Roll it out at 4-5 millimeters thick and cut out shapes or squares.

Bake at 175-200 °C for 10-15 minutes.


Addind eggs or baking powder will make the cookies softer, so it all depends on your taste: do you like soft or hard cookies?



                         CONGOLAIS

125g coconut powder
75g sugar
2 eggs
1 packet of vanilla sugar

Mix everything together.

Let the dough cool for 30 minutes in a fridge

Shape little pyramids with it

Cook at 180°C for 10 minutes until the top starts to turn a little brown.



It's not the regular "congolais" recipe which
is made with only egg whites. Both are pretty nice.


                             MONTECAO

1 kg flour
1/2 kg sugar
1/2 litre oil
powdered cinnamon
powdered vanilla (optional)
orange flower water

Mix flour, sugar, oil and vanilla.
Add a little bit of orange flower water to make the paste stick a bit better.

Make balls of dough and put a pinch of cinnamon on top.

Cook at 150°C for 20 minutes. The cookies should be very soft and crumbling under
the teeth. You can cook a bit more if you want them harder.
Those can be flavored with cocoa or more cinnamon.

                              SABLE

The sablé is my favorite cookie and can be flavored with mostly anything, be it cocoal, vanilla extract, almond extract, almond powder, orange extract and so on.

500g flour
200g sugar
250g butter
1 egg
1 pinch of salt

Mix sugar and egg until it makes a white cream.
Add in butter and flavors.
Add the flour and mix until the butter is
well spread out.

Form a ball with the dough and roll it to form a "sausage" and then slice it in disk (1 cm thick)


At this stage, you can add a bit of marzipan on top of each cookie.

Cook at 180 °C for 15 minutes until it turns a golden brown on top.







          SOHAAN-E ASALI (Iranian recipe)

150g fine sugar
3-4 tablespoon thick honey
100g cooking oil
1 teaspoon saffron
1/2 teaspoon cardamom
150g almonds
100g pistachios

Wash and thinly slice almonds, then allow to dry. Thinly slice pistachios. Mix sugar, honey and oil and cook over high heat stirring occasionally until sugar melts and turns golden.

Add almonds and continue cooking while stirring occasionally until almonds also turn golden. Avoid too much stirring of the mix. Dissolve saffron in a bit of hot water and add to the mix.


Pour some oil on a flat tray and rub over the entire surface. Pour a small amount of the mix on the tray. If it solidifies quickly, the mix is ready, Turn the heat very low.

Pour small portions of the mix using a teaspoon on the tray at equal distances so that the portions do not touch. As soon as each portion is poured on the tray, place a few slices of pistachio on top. Allow to cool.

Separate the sohaan from the tray using a knife and keep in a covered container.









                HALVA (Iranian recipe)

250g wheat flour
200g sugar
200g oil
1/2 tablespoon saffron
1/2 cup rosewater
crushed pistachio and almonds

Heat oil in a frying pan until it is hot.

Add flour, reduce heat and stir frequently until the mix changes colour to golden,
thickens and becomes fragrant.

Add sugar to one glass of water and bring to a boil.

Add saffron and rosewater and stir.

Let flour cool slightly, then add the mix and stir well.

If the mix is not thick, heat for 1-2 minutes but not longer. Serve with crushed pistachio and almond sprinkled on top.
Books
Cronyn's Dwarf Tamales by Cloudrat by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.
Meat ingredients:

* 2 pounds trimmed flat, first-cut brisket
* 6 dried New Mexico, Anaheim or ancho chiles
* 1 14-ounce canned diced tomatoes , preferably fire-roasted
* 4 cloves garlic, coarsely chopped
* 1 tablespoon plus 1 teaspoon chili powder
* 1 teaspoon salt
* 1 cup Corona or Dwarven ale
* 1 tablepoon canola oil

Meat Preparation:

1. Tear chiles into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened. at least an minutes. Drain. 2. Preheat oven to 350 degrees F . Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a food processor. Process until
smooth. Transfer to a large bowl and stir in beer. 3. Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about 6
minutes total. Pour the chile sauce over the meat and bring to a simmer. 4. Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more. 5. Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce

Beer-Braised Dwarf (or Beef) Tamales

Ingredients:
2 lbs brisket prepared as shown above
*                     Salt and pepper, to taste
*                     2 onions, peeled and sliced
*                     1 garlic bulb, cloves removed and peeled
*                     4 ounces dried New Mexico
chilies
*                     2 ounces ancho chiles
*                     2 ounces pasilla chiles
*                     2 tablespoons cumin seed, toasted
*                     1 tablespoons salt
*                     2 bags dried corn husks, about 3 dozen
*                     4 cups masa mix
*                     1 tablespoon baking powder
*                     2 teaspoons salt
*                     4 cups reserved beef broth, warm
* 1 cup vegetable shortening
Directions
Prepare Dwarf (or beef) as above.
To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds.
Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs
and add a ladle full of the chile water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded Dwarf (or beef) to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use.
Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the
vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture.
Rinse, drain, and dry the corn husks. Set
them out on a sheet pan covered by a damp towel along with the bowls of masa dough and Dwarf (or beef) in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon
of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.
Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn‘t boil away. Steam the tamales
for 2 hours.
The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining Dwarf (or beef) filling on top.
Books
Dark Elf recipes by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.









Dark elves do not have a very tasty meat. It definatedly lacks fat and can be poisonous. For that reason, only Dark Elf blood can be used. I heard some liquors could be made out of it, but never dared to try those myself.

                     ZOLTAROTH'S SANQUET

Tier'Dal have a very thick and dark blood. They're all blood. And blood is tasty!

Cut 2 slices of sandwich loaf in little cubes.

Cut one clove of garlic in tiny bits.

Chop a tablespoon of parsley.

Put everything in a soup dish and distribute evenly

Take fresh Zoltaroth's blood obtained through the Teir'Dal blood extractor (or bleed a chicken if you want to do the real recipe!) and add it to the soup dish.

Optional: Add a handful of diced bacon (Dwarf or Halfling bacon are the best as the
fat gives a nice taste to the sanquet)

Let the mix coagulate a bit then cook in a frying pan in a bit of olive oil at low heat until it solidifies and turns a dark brown.

Serve hot!
Books
Dev's leftovers Recipes by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.








The problem with cooking devs is that they're big and you're bound to get leftovers, either from the meals or random unused parts from the corpses. Here are some ideas to use them up.

                DEV'S BONE SOUP CASSEROLE

After cooking up all your favorite devs, you'll be left with a lot of bones. Don't throw them away but turn them into a very tasty soup.


                          Buttermilk biscuit:
* 2 cups flour (250g)
* 8g baking powder
* 2 tablespoon salt
* 1 tablespoon white cheese/tartar
* 1/2 cup olive oil
* ½ cup dry milk
* 2/3 cup buttermilk
* 2 teaspoon basil

Mix all and divide the dough into 6-8 balls. use the palm of your hand to flatten each ball of dough into a circular shape.
Bake 15 minutes at 450°F/230 °C


    Parmesan, garlic and basil mashed potatoes

Peal and boil the potatoes for 30 min/1h until they're tender then start to mash them.
Put cream, butter, garlic and basil in a saucepan and boil it.
Add it to the mashed potatoes and continue to mash and add cream until the mixture gets the consistency that you like.
Add in some Parmesan cheese and mix it.

                         Dev's bones soup
* Leftover dev's bones (or chicken if all your devs are already killed and cooked)
* 2 carrots
* 1 oignon
* 1 branch of celery
* 1 clove of garlic
* thyme

Brown 1 chopped onion gently in a bit of butter in a stewpot.
Add in all your dev bones.
Add carrots, garlic (chopped or whole), chopped celery.
Cover with water, add thyme, salt and pepper, bring to the boil and let simmer for one hour.
Fish out your dev bones and pick them clean of meat. Add back the meat to the pot and cast away the bones.


Take large bowls and put one biscuit in it. Cover with hot mashed potatoes and cover with the dev's bones soup.






                                DEV'S FARCUN


If you made too many dev's sausages, or have other meat leftovers, you can cook them in a farçun (could be called stuffing in English).
I won't give exact numbers of what quantity you need, it all depends of what you have around.

* meat bits (sausage bits or sausage meat are best)
* greenery (old salad leaves, beet leaves and such)
* bits of bread
* egg









Put greenery into a skillet filled with boiling water and let it boil for 5-10 minutes. When it's done, rinse under cold water and drain between your hands, rolling them into a ball. Chop the ball.
Chop the meat
Cut the bread into little dices. You can use stale bread.

Mix everything and add in the egg or eggs. Volumes should be along the lines of 2/8 meat, 4/8 greenery, 1.5/8 bread, 0.5/8 egg.

Add salt and pepper, put into a dish, cover with bread crumbs and cook for 30 minutes at 350°F/180°C (depending on size of dish).
Books
Domino by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.








Welcome to the Dev's Restaurant Domino !
I hope you'll enjoy your first quality dinner and have fun with all of us! You'll be able to eat fellow late coworkers with friends. I do recommend skipping menu 2 or at least the pie. It is Halfling pie after all. But I can guarantee the cookies are good!




Here you'll be able to eat your nicely prepared fellow developers for a moderate fee.
You'll be able to choose between 2 menus, featuring various races of developers. The first course is always the yummiest developer around, aka our beloved gnome Gninja. We'll also finish by more gnome, either Frizznik or Zoltaroth's gnome followed by a selection of cookies.

You'll be able to drink fine Teir'Dal wines or strong dwarven bear as you prefer.

All recipes are available in the kitchen.

Take the time to pay your respects to Gninja's Mausoleum before leaving!






                                  Menu #1
             GNINJA'S BRAIN VOL-AU-VENT
                                     ~~~
                 ZOLTAROTH'S SANQUET
                                     ~~~
         SILIUS' LEGS WITH FINES HERBES
                                     ~~~
      GNOMES AND DWARVES SAUSAGES
                                     ~~~
                        SPICED OMOUGI
                                     ~~~
                HONEY GLAZED TTOBEY
                                     ~~~
         FRIZZNIK WITH APPLE SAUCE
                                     ~~~
              SELECTION OF COOKIES







                                  Menu #2
                TAWNY ROASTED GNINJA
                                     ~~~
             CRONYN S DWARF TAMALES
                                     ~~~
        FISH AND CHIPS WITH FYREFLYTE S
                           BACON SAUCE
                                     ~~~
                            PIESTRO'S PIE
                                     ~~~
              SPIT-ROASTED ROTHGAR
                                     ~~~
               TTOBEY'S CROQUETTES
                                     ~~~
 GNOME'S KEBABS WITH PEANUTS
SAUCE
                                     ~~~
                SELECTION OF COOKIES
Books
Dreamweaver's Recipes (part I) by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Discovered on 22 Feb 2020 at 9:20:00 PST.






As far as devs and community managers go, Dreamweaver is a treat! He happens to sport multiple races which will allow us to make tons of dishes just with a single community manager! This is a perfect addition to my restaurant and I hope you'll enjoy those recipes as much as I do!
We'll start by arasai wings, then froglok legs, a perfect dwarf steak the various iksar recipes, an all-in-one fondue and finally, a full buffet of Dreamweaver's Smörgåsbord. Enjoy!





        ARASAI WING FRITTERS

Grab an arasai Dreamweaver and pluck its wings.
You can now prepare the dough. Then simply dip your wings in the dough and fry them. If you don't have arasai or fae wings, anything can go into this dough (vegetables, fruits, meat, acacia or elder flowers, mixed with pureed pumpkin, anything).
As said by Maj_dul.Ouka, to use the rest of the arasai, the easier way is to make arasai feel inferior to Fae enough and they'll stew in their own hatred!

Ingredients
 - 250g (2cups) flour
 - baker's yeast (1 package/0.25 ounce dry yeast, a knob of fresh yeast)
 - 1 tbs oil
 - 1 pinch of salt
 - 1 egg (or 1 egg white)
 - lukewarm water
Instructions:
 - put the flour in a bowl, make a well and add yeast and oil
 - mix in while adding the water a bit at a time until it forms a ribbon
 - add the slighly beaten egg
 - wait 2 hours before use.
You'll probably need to add a bit of water or milk before use (more or less depending on the texture of what you're dipping in it). You can add sugar or cinnamon to the dough for fruits.










  GINGER DWARF-STEAK MARINADE
               WITH RUM

This marinade is a perfect way to turn a Dreamweaver Dwarf steak into an awesome meal! You can substitute beef for dwarf but dwarf is better! And as Niami said, dwarf is really best with rum!


Ingredients
 - 1/2 cup pineapple juice
 - 1/3 cup rum
 - 1/4 cup soy sauce
 - 1 to 2 small green onions (finely chopped)
 - 2 tablespoons brown sugar
 - 1 tablespoon ginger (grated)
 - 2 cloves garlic (minced)
 - 1/2 teaspoon red pepper flakes (crushed)
 - 1/2 teaspoon salt
 - 1/4 teaspoon black pepper





Instructions
 - Combine all ingredients in a medium non-metal bowl.
 - Toss to combine and let stand for 15 minutes.
 - Add steaks to a zip top bag.
 - Pour marinade over steaks, seal bag and let marinate meat for 3 to 4 hours (but no more), in the refrigerator.
 - If you are working with a larger piece of meat, double the recipe and marinate for 6 to 8 hours.
Making this marinade 1 day in advance and storing it in the refrigerator until ready to
use will give the acids, spices, and sugar the time needed to really combine.





    

THRINH'S DREAMWEAVER FROGLOK
     LEGS, LEMONGRASS AND CHILI

Lemongrass and chili are the perfect ingredients for Mara-style Dremweaver froglok legs. You can substitute froglok by regular frog if needed!


Ingredients
 - Dreaweaver legs (or 4 pairs of large frog legs)
 - 4 lemongrass stems
 - 4 cloves of garlic
 - 2 chilies (or more to taste)
 - 1 small shallot
 - 1 tsp curry powder
 - 1 tsp chicken powder


Instructions
 - Wash the froglok legs under cold running water with a little salt. Dry and set aside.
 - Peel the outer layer of the lemongrass and finely slice it (white part only). Finely chop the shallots, garlic, and chilies.
 - In a bowl, add the froglok legs, half the chopped ingredients, and the curry and chicken powder. Stir and let marinade for 20 minutes.
 - Over medium heat, add the remaining garlic and shallots to the oil. Cook for a few minutes until aromatic.
 - Add the froglok legs and marinade
mixture (not the juice). Cook until brown then reduce the heat.
 - Keep stirring until cooked through, adding the remaining lemongrass and chili in at the end.
 - Place on a serving plate and make sure you don t leave any of the crunchy bits in the pan!
 - Serve with rice and a cold beverage.
Enjoy!
Books
Dreamweaver's Recipes (part II) by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Discovered on 22 Feb 2020 at 9:20:00 PST.










This is the second part of the famous DREAMWEAVER'S RECIPES! Don't forget to check for the 2  Dreamweaver's Smörgåsbord recipe books too!









   POACHED GARLIC IKSAR STEAKS

If you don't have Dreamweaver's iksar handy you might replace it with python.

Ingredients
 - Iksar Steaks (1 kg)
 - Shallots (4-5 peeled and sliced)
 - Turmeric powder (1 tablespoon)
 - Garlic cloves (5-7 cloves, peeled and pounded)
 - Ginger (2-3 inches long, peeled and pounded)
 - Lime wedges
 - Lemon grass (ten stems, peeled; tender parts finely chopped and pounded)
 - Paprika (2 tablespoons)
 - White rice wine Salt (2 tablespoons)
 - Peanut oil (2 tablespoons)
 - Spring water (2 quarts)


Instructions
 - Boil and poach the steaks with lemon peel, rough lemon grass stem parts, and skins of shallots, garlic and ginger in the quart of spring water.

 - When the flesh is soft, take the Iksar steaks out and let cool.

 - Sauté shallots on low heat until lightly brown and add the ginger, garlic and all other spices.

 - Turn up the heat until the toasted aroma arise from the pot.

 - Add flaked Python, rice wine, and more spring water and reduce heat for 10 minutes.

 - Serve with hot steamed rice and greens
and cold crisp Chardonnay wine.


   DREAMWEAVER'S IKSAR NUGGETS
If you don't have Dreamweaver's iksar handy you might replace it with Burmese Python.

Ingredients
 - Iksar meat, ground or chopped finely
 - 1 egg
 - 1 cup milk
 - 1/2 cup flour
 - 1/2 teaspoon salt
 - 1 teaspoon minced garlic
 - 1 teaspoon cayenne pepper
 - 1 tablespoon Tony Chachere's Creole Seasoning (if you don't have access to it, the mix is as follows: 1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons garlic salt, 4 teaspoons ground black pepper, 1 tablespoon seasoned
chili powder, 2 1/2 teaspoons celery salt, 2 teaspoons ground mustard, 1 1/2 teaspoons ground basil, 1 1/2 teaspoons ground sage, 1 teaspoon onion salt, 1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme).





Instructions

 - Beat the egg and milk together in a bowl.

 - In a separate bowl, combine the flour, salt, garlic, Tony Chachere's Creole Seasoning and cayenne pepper.

 - Dip the nuggets in the egg mixture, and then dredge in the flour mixture.

 - Deep fry at 375 degrees until crispy and
golden brown.








GRILLED IKSAR

If you don't have Dreamweaver's iksar handy you might replace it with rattlesnake.

 - Take a piece of tinfoil

 - Place a 3/4" thick steak of skinned, cleaned iksar on it

 - Add a pat of butter, sprinkle of garlic seasoned salt, black pepper, and a tbs of water.

 - Wrap tight, and toss on the grill.

 - Cook 10 — 15 min. till done.






        SOUTHERN FRIED IKSAR

If you don't have Dreamweaver's iksar handy you might replace it with rattlesnake.

Ingredients
 - 1 iksar, skinned and cleaned
 - Pinch of salt
 - Pinch of cayenne pepper
 - Pinch of black pepper
 - 1 Teaspoon garlic powder
 - 1/2 Teaspoon onion powder
 - 1 Cup all-purpose flour
 - 2 Tablespoons cornstarch
 - 3/4 Cups buttermilk
 - Vegetable oil, for frying






Instructions
 - Cut the iksar into 4-inch pieces.

 - Combine the salt, peppers, garlic powder, onion powder, flour, and cornstarch in a medium bowl and set aside.

 - Soak the iksar in the buttermilk for 30 minutes to an hour.

 - Heat 2 inches of oil in a medium pan until it reaches 375 °F.

 - Dredge the iksar pieces in the flour.

 - Cook the iksar in the oil in batches to not overcrowd the pan. Cook 2 to 3 minutes or until the pieces are golden brown. Serve.






      DREAMWEAVER'S FONDUE
          BOURGUIGNONNE


Fondue Bourguignonne is a type of fondue which consists of putting various meat or fish or vegetable bits in hot oil with a fork to cook them, then dip them in various sauces and eat them. This is the perfect meal if you have access to several devs or a community
manager sporting several races. Really, any meat or seafood will work.

As Dreamweaver's is a frog, an iksar, a dwarf and an arasai, this is a perfect dish to eat all of them at once. Froglok and iksar being more meat-like than fish-like, you can eat them with dwarf and arasai. You can also make 2 separate fondues, one with fish and one with meat.


Prepare the sauces:
 - Mayonnaise: 1 egg yolk, 1 teaspoon mustard, 1 tea spoon salt, 1 tablespoon lime juice, pepper. Mix ingredients then add, a bit at a time 250ml (1 cup) olive oil and mix until fluffy.

 - Tartare sauce: mix 125 g mayonnaise with 2 tbs caper, 1 tbs minced fresh parsley and 3 chopped gherkins

 - Aïoli sauce (great for fish): grind or mix 4 garlic cloves with salt and olive oil. If you want an easier version, you can add 1 tbs lime juice and/or an egg yolk.

 - Céleri sauce: mix 125g crème fraîche (1/2 cup), 3 tbs minced celeriac, 2 tbs grounded walnuts, 2 tbs lime juice

 - Anchovies & tomato sauce: mix 3/4 cup pureed tomato, 3 grounded anchovies and 6 chopped green olives.
 - Black pepper sauce: mix 1/3 cup mayonnaise with 2/3 cup yogourt salt and pepper to taste. You can add parmesan and dill if you like.

 - Bourguignonne sauce: 1 1/2 cup red wine, 2 chopped shallots, 35g chopped cultivated mushrooms, 1/2 chopped onion, 10g flour, 60g butter, laurel, thyme. Cook shallots,
onion and mushrooms in the wine with laurel and thyme. Strain through a chinois. Add 1/3 butter over low heat, then the rest of the butter.


Prepare the oil:
 - put oil in the fondue pot and add laurel, thyme and pepper. You can also use dill and fennel if you want to make a fish fondue.
 - chop your meats

Cook and dip your meat pieces and enjoy!
Books
Dreamweaver's Smörgåsbord (part I) by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Discovered on 22 Feb 2020 at 9:20:00 PST.








The Smörgåsbord is a traditional buffet combining a multitude of fish and meat dishes which is absolutely perfect if you have multiple devs available or a community manager sporting multiple races.

This great idea was brought to us by Rivervale.Emmaa!








Catch your Dreamweavers, slaughter them and get ready to make fabulous dishes!
This buffet is made of the following dishes:
- cold fish: pickled or marinated fish, salted fish (gravlax), fish roe, shellfish, smoked fish served with boiled potatoes, hard-boiled stuffed eggs, chopped onion, dill, mustard and such...
- cold meat: cold roasts, sausages, cold-smoked meat, pâtés, meat aspic and of course fried arasai wings served with mustard, blackcurrant, gooseberry jelly...
- salads
- hot fish: grilled, oven-baked and poached fish steaks or fillets, anchovy or herring and potato gratins (Jansson's temptation, etc)...
- hot meat: oven-baked roast, fried or grilled meat, meatballs, meat stew, knackwurst...
- desserts: fruit salads, mousses, ice cream, ...
We will explore one recipe for each type.


              Cold Fish:
 DREAMWEAVER'S PICKLED FROGLOK

If you don't have Dreamweaver's froglok handy you might replace it with herring.

Ingredients
 - 1/4 cup salt
 - 5 cups water, divided
 - 1 pound froglok fillets
 - 2 cups distilled or white wine vinegar
 - 1/4 cup sugar
 - 1 teaspoon mustard seed
 - 2 teaspoons whole allspice
 - 2 teaspoons black peppercorns
 - 3 bay leaves
 - 3 cloves
 - 1 lemon, thinly sliced
 - 1 medium red onion thinly sliced





Instructions
 * Heat 4 cups of water enough to dissolve salt. Let this brine cool to room temperature. When it does, submerge the froglok fillets in the brine and refrigerate overnight, or up to 24 hours. Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.

 * When the froglok have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one. Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month.




                Cold Fish:
   DREAMWEAVER'S IKSAR GRAVLAX

If you don't have Dreamweaver's iksar handy you might replace it with very fresh salmon.


Ingredients
  - 1 (3 1/2 to 4-pound) iksar fillet
  - 1 cup sugar
  - 1/2 cup salt
  - 1 teaspoon dill seeds
  - 1 tablespoon freshly ground pepper
  - 2 bunches of fresh dill (don t skimp on the dill, for this is what gives gravlax its unique flavor).
While gravlax is normally prepared using an iksar fillet with the skin on, it works equally as well to use a skinless fillet if that is what is available at your local market.


Instructions
 * Rinse the iksar and pat dry with paper towels (if using salmon, remove any bones with tweezers)
 * Cut the fillet into two equal halves.
 * Combine the sugar and salt, then cover both sides of each fillet half with the mixture.
 * Wash and roughly chop the bunches of dill, stems and all. Sprinkle the flesh side of each fillet half with the dill seeds and ground pepper.
 * Next, place one fillet half, flesh side up, in a dish just large enough to hold it. Place the chopped dill on top of this fillet, then cover with the second half, flesh side down. It will look like you have a huge raw fish-
and-dill sandwich!
 * Cover the dish lightly with plastic wrap and let marinate at room temperature until the sugar-salt mixture has melted into the fillet (but no more than 6 hours. Skip this step entirely if you are making your gravlax in hot weather).
 * Weight Down the Gravlax: Place a small pan or plate on top of the plastic wrap-covered gravlax. Weight the plate lightly, using a few rocks or canned items.
 * Refrigerate the weighted gravlax for at least 2 days (48 hours) and up to a week.
 * Every 12 hours, turn the fish sandwich over in the brining liquid that has accumulated in the bottom of the pan to ensure that all parts are evenly marinated. Re-cover with the plastic wrap and the weighted pan and return to the refrigerator.
 * After curing for 2 days: Remove the gravlax from the refrigerator. Scrape off most of the dill and seasonings; pat dry with
paper towels.
 * Using a sharp knife, cut the cured gravlax into paper-thin slices, pulling each slice away from the skin (if your fillet has the skin on).
 * Layer the gravlax slices on crispbread or rye bread. Traditionally accompanied by sweet dill mustard sauce (in Swedish, hovmästarsås), gravlax also pairs well with capers and finely chopped onions as an appetizer or with a variety of garnishes on an open-faced sandwich.
Gravlax can be stored in the refrigerator for up to a week and in the freezer for up to a month.


















                Cold Meat:
   DREAMWEAVER'S DWARF ROAST

If you don't have Dreamweaver's dwarf handy you might replace it with raindeer or caribou or a venison saddle.
This dish can be served hot with a sauce or cold.

Ingredients
 - 4 pounds of dwarf meat
 - 10 tablespoons butter, divided
 - 1 tablespoon salt
 - 1 teaspoon pepper
 - 2 cups boiling water
For the sauce:
 - 1 tablespoon all-purpose flour
 - 1 cup sour cream
 - 1/3 cup muenster cheese, diced



Instructions
 * Preheat oven to 450°F.
 * Wash and dry meat.
 * Spread 4 tablespoons of butter over meat.
 * Sprinkle with salt and pepper.
 * Place in a shallow roasting pan and roast for 15 minutes, or until lightly browned.
 * Reduce heat to 350°F.
 * Add water and continue to cook until
meat is tender, 2 1/2 to 3 hours, basting frequently.
 * Remove meat to a platter and keep warm (or cool if you want to serve it cold)
 * In a skillet, melt 1 tablespoon of butter.
 * Stir in flour.
 * Gradually stir in pan drippings.
 * Cook over low heat, stirring constantly, until smooth and thickened.
 * Stir in sour cream and cheese.
 * Continue cooking until cheese melts.
 * Add remaining butter and remove pan from heat, stirring until butter melts.
 * Serve sauce over meat.
Books
Dreamweaver's Smörgåsbord (part II) by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Discovered on 22 Feb 2020 at 9:20:00 PST.









This is the second part of the awesome Recipe Book known as Dreamweaver's Smörgåsbord.

We will explore a hod fish and a hot meat dish in this volume!








                



                  Hot Fish:
        JANNSSON'S TEMPATION


If you don't have Dreamweaver's froglok handy you might replace it with sprat.

Note: for the real recipe, you need Swedish anchovy fillets which are sprats and not anchovies. If you can't find them in your local IKEA, try to get fresh or oiled anchovies or sardines and add the right ingredients to the mix as seen below (I don't know the amounts, just follow your gut)




Ingredients
 - 1 can (125 g/81 g) Froglok parts
 - salt
 - sugar
 - allspice (can be subtituted by 2 parts ground cinnamon, 2 parts ground cloves and 1 part ground nutmeg)
 - white pepper
 - ground laurel  (tiny amount)
 - ground ginger (tiny amount)
 - ground cloves (tiny amount)
 - sandalwood (tiny amount)
 - 1 medium or large onion
 - at least 500 g floury potatoes
 - about 200 - 250 ml cream
 - pinch of white pepper
 - butter





Instructions:
 * If you don't have canned spiced froglok: Marinate your Froglok with spices for at least one day in a mixture of salt, sugar, allspice, white pepper, ground laurel, ground ginger, ground cloves (and sandalwood if you're fancy). The main ingredients seem to be salt, sugar, white- or black pepper and allspice. The rest are added in somewhat tiny amounts.

 * Peel the onion and cut in quarters. Slice the quarters thinly and sauté in butter until soft, translucent and golden. Do not let them brown. Set aside.

 * Peel the potatoes and cut them into 5 × 5 mm wide julienne strips.

 * You may plunge the potato strips briefly into cold water to remove some of the starch if you like. This prevents the potato pieces from sticking together too much while the dish is cooking. Drain the strips thoroughly.
 * Open the can of froglok bits and drain them, reserving the canning liquid. Layer the potato strips, froglok and onion slices in a buttered, shallow casserole dish, starting and ending with a potato layer.

 * Take half of the cream and mix in it 2 tablespoons of the reserved anchovy canning liquid and some freshly ground white pepper. Pour the mixture over the ingredients in the casserole dish. Dot the surface with pats of butter. Bake at 200 °C for about 30 - 35 minutes.

 * Take the dish out and pour over the rest of the cream. Then bake for a further 15 to 30
minutes. Note that you may not need to add all of the cream if the dish still seems very moist and watery. On the other hand, you may need to add even more cream if the dish has started to dry out too much. Keep checking the consistency every now and then during baking, especially if preparing this dish for the first time.

 * Take the gratin out when it has nicely browned on top and the consistency is creamy, not watery. Serve with fresh, sliced cucumber or pickled gherkins or fresh, mixed salad.

 * For a slightly lighter version of this dish, replace half of the cream with milk or beer. Also, if you like a stronger onion flavor, do not sauté the onion before adding it to the dish.
 











                Hot Meat:
 DREAMWEAVER'S ARASAI MEATBALLS

If you don't have Dreamweaver's arasai handy you might replace it with any meat.

Ingredients
 - 400 g [0,9 lb] minced arasai
 - 1 small yellow onion
 - 1 egg
 - 1 dl [0,2 pt] light cream, 20 %
 - 2 tablespoons breadcrumbs
 - 2 tablespoons butter
 - 1/4 teaspoon of ground allspice
 - 1/4 teaspoon ground nutmeg
 - pepper and salt, to taste










Instructions:
 * Let the breadcrumbs, allspice, nutmeg, salt and pepper swell a little in the cream.
 * Roughly grate the onion and mix it and the breadcrumb mix well with the minced meat.
 * Roll meatballs from the mixture with
damp hands.
 * Fry the balls in butter over medium strong heat until they have a nice color.
 * Remove the frying pan from the heat and leave the meatballs there for 5 min under a lid.
Books
Dwarf recipes by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.









Dwarves are fat, meaty, with an aftertaste of ale. They're best cooked in ale or can be added to sausages (see gnome recipes vol 2) or made into tamales.

                             SPICED OMOUGI

Dwarf must be cooked with ale. Everybody knows that. Here is a recipe of dwarf in an ale marinade. You can also cook the whole dwarf and, in that case, it s much better to wash the dwarf (and remove all hairs) and armor and then put the dwarf to marinate within its armor and then cook it in it. You ll need a full cask of beer of course!

If Omougi was already eaten, you can cook Cronyn, Brasse or another dwarf. If you lack dwarf, use topside or silverside beef.
(idea proposed by Epiochia, Storms Server. According to Ubiohe, from Storms too, marinade is best with paladins)


* 1 1/2 lb (675g) dwarf

                               Marinade:
* 2 cups of ale
* 1 bay leaf
* 1 teaspoon each of black pepper, ground cloves, allspice, cinnamon and salt
* 1 tablespoon black treacle
* 1/2 tablespoon brown sugar

                          For the sauce:
* 2 onions
* 2 carrots
* 2 sticks of celery
* 1 turnip
* Butter


To make the marinade, mix all of the ingredients together and marinade the dwarf
in it for up to 12 hours.

Put the beef and marinade in a saucepan, add enough water to cover the meat, and simmer for 3 hours. Allow to cool.

To make the sauce, prepare and chop the vegetables and sauté in butter in a frying pan for 5-10 minutes.

Add the beef stock and simmer until the vegetables are tender.

Serve the meat cold and the sauce hot.
Books
Epiphany cake, the Galette des Rois with frangipane by Leucosia
This item can be placed on the floor in any house type.

MASTERCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.
EPIPHANY CAKE, THE GALETTE DES ROIS WITH FRANGIPANE

It's a cake we eat in France or the Epiphany, celebrating the coming of the Magi. In South of France, a "Gateau des Rois" (King Cake) is eaten, it's a brioche with candied fruits. In the North of France, it's a "Galette des Rois" with puff pastry and frangipane.

A "fève" is put in the cake (originally a broad bead but now a porcelain or plastic figurine). The one who get the bean is the king of the day. The youngest one eating the cake hides and tells which shares is given to whom. A golden crown in paper is usually given with the cake if you buy it, for the king to wear it.

So& Here is a recipe for the Galette des rois, as made by one of the great Chiefs of France. I'll try to translate it as best as I can.


        CREME PATISSIERE A LA VANILLE
                             (vanilla custard) :

- 12,5 cl of milk (4.41 fluid ounces, 0.528 cups)
- a bit of vanilla pod
- 2 egg yolks
- 50g of sugar (1.764 oz)
- 15g of cornflour or regular fine flour (0.529 oz)

Boil the milk with the vanilla
In a bowl, beat fast the egg yolks with the sugar until this mix turns white. Add the flour or cornflour without working on it.
Add the boiling milk on top of the mix and beat it a little (not very fast).

Put this cream back in the pan and let it boil 1 minute while beating it so it doesn't stick to the bottom of the pan.

Let the cream in the pan and work on the almond cream.
         CREME d'AMANDES (Almond cream)

- 167g of butter (5.892 oz)
- 167g of almond powder (5.892 oz)
- 167g of powdered sugar (sucre glace in French, it's a very fine sugar without granular elements) (5.892 oz)
- 2 eggs
- 17g of cornflour or fine flour (0.6 oz)
- 1 and a half soup spoon of rum (should be around 4 tea spoons)

Knead the butter until it makes a cream.
Add the almonds and sugar while kneading, then one egg each 30 seconds.
Knead at a medium pace until the mix is homogeneous then add the cornflour and rum.
(you can prepare this mix 8 days before
using it)

Add the cold crème pâtissière spoon by spoon.
Here is your frangipane.

  GALETTE DES ROIS WITH FRANGIPANE

- 600g of puff pastry (2 disks of 28cm of diameter - 11.023622047 inch ^^) (21.168 oz)
- the almond cream made previously
- 1 egg
- 50g of powdered sugar (1.764 oz)
- a round mold of 28/30 cm in diameter (whatever exists in your country and whatever is the closest from 11.023622047 inch!)

Heat your oven at 240°C (460°F, Gas mark 8)
Put the first disk of pastry in your mould. Smear the circumference of with a beaten egg on 1cm.

Smear the almond cream in the middle of the pastry, without covering the part with eggs. Put your figurine in the cream.
Put the second pastry disk on top of it. Press a bit the border of the 2 disks together and make some little cuts all around the border (It is called "chiqueter")

Put the cake in the fridge for 1 hour.
At this stage, you can freeze the cake in a plastic bag if you want to eat it later.

Glaze the top of the cake with the beaten egg and draw lozenges on the top to decorate.
Put it in the oven for 10 minutes at 240°C (460°F, Gas mark 8 ) and then 25 minutes at 200°C (392 °F, a little bit before Gas mark 6) minutes.
5 minutes before the end of the cooking phase, sprinkle the powdered sugar on it.
Eat mild.

You may adjust a bit to the lesser as there is a bit more cream as should be for a Galette. Or put a bit more to get a Pithiviers (300g of almond cream for a Galette or 400g for a Pithiviers). For the Pithiviers, put 3cm of egg on the border, the cake will be higher.












Recipe by Le Nôtre ;)
Books
Froglock Recipes by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.








Froglocks have very very yummy legs, especially Silius. Put some big fat flies next to your froglock and catch him while he's distracted! The froglocks legs are great in the way that they're a lot bigger than regular frog legs and so way more easy to eat.

         SILIUS' LEGS WITH FINES HERBES

We all know Froglock legs are highly tasty. Here is a recipe to cook Silius legs. If you run out of Silius legs, or even froglock legs, you can use regular frog legs. Of course you won't have to chop the legs into tiny pieces as they're much smaller.


 * 48 pairs of frogs' legs or 2 Silius leg
 * 2 tablespoon vinegar
 * 2 cloves of garlic
 * 5 branches of fresh tarragon
 * branches of chervil
 * 1 bunch of chive
 * 1 bunch of parsley
 * 50cl milk
 * 3 tablespoon olive oil
 * 3 tablespoon double cream
 * 2 egg yolk
 * salt & pepper

Wash the frogs' legs with water with vinegar and dry them
Chop finely the fines herbes and garlic.


If you're using Silius legs, chop the legs in small bits. If it's regular frogs, let them whole.
Poach Silius' legs in the simmering milk. Put salt and pepper and let cook for 2 or 3 minutes. Fish them out, drain them and save them in a hot platter

Gently cook the chopped herbs in a frying pan with olive oil. Add the cream, salt and pepper and let cook for 2 or 3 minutes. Don't let it boil.
Remove from the fire and add the egg yolks with a wooden spoon.
Taste and adjust salt and pepper if needed.
Baste the Silius' legs with the hot sauce and eat.
Books
Gninja Epitaphs by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.

                                                          By Cloudrat

We will all sing this tune
Poor Gninja's dead, pooor Gninja's dead
all gather round his coffin now and cry
He had a heart of gold and wasn't very old


                                 ***


We love you Gninja. Oh yes we do.
We love you Gninja. And will be true
When you're not near us. We're blue.
Oh, Gninja, we love you.


                                                       By Rainmare

Here lies Gninja... face eaten off by a clockwork grease cleaner bot

Here lies Gninja: discoverer of the law that a mana battery set too close to a spark plug will explode

Here lies Gninja's pinky. It was all that we found after he invented clockwork raptors.

Here lies Gninja: a brave gnome that gave his life attempring to fieldtest the stealthsuit mark 2 to flee the cogs museum.

Here lies Gninja: tried to find the Meatbeasts on/off switch

Here lies Gninja: a brave gnome that
commited sepuku after witnessing a troll striptease.
Here lies Gninja: crushed to death after daring an Ogre to step on him to test his 'iron gnome' suit.

Here lies Gninja: mauled by a polar bear testing the 'one size fits all' mount harness

Here lies Gninja: creator and first victim of the gnomish Big Red Button

Here lies Gninja: tried to release a geobot inside an active geyser for 'a more pure reading'

Here lies Gninja: creator and first user of the 'electric brain stimulator' later renamed 'the electric chair'. and later adapted to create a gnomish brain extractor to make delicious Gninja's Brain Vol-au-vent!
Here sits Gninja's ashes: a brave gnome that tried to get a stool sample from Nagafen for diet research.

Here lies Gninja: inventor of 'the robot' dance... later mauled by insulted clockworks

Here lies Gninja: Game Over, gnome

Here lies Gninja: died in an explosion testing Rocket powered spring boots. See you in the Ethernere, Rocket Gnome.

Here lies Gninja: electrocuted trying to replace his ears with universal translators.

Here lies Gninja: died testing a Teir'dal clockwork suit after mistranslating 'don't touch me' to 'please kiss me'

Here lies Gninja: ate too many grease covered sandwiches, attempted to ride a
kobold.

Here lies Gninja's ringfinger: one does nit simply walk into Klak'Anon


                                                        By Aloysiius

News: Known Gnome Gninja gnawed gnoll kneecaps near Neriak, never seen again

R.I.P. Gninja, second victim of Alim Dabir's teleporter. May he find a luck flight cap in Ethernere!

Here lies Gninja: The first and last court jester of Lucan D'Lere

Here lies half of Gninja: Who won the bet but lost his life

Here lies Gninja's bones: The gnome had
taste.







                                                                   By Jeehi

Here lies Gninja: one bug fight too many








                                                    By Whilhelmina

Here lies Gninja:
Of all the devs he was the best
Very friendly to server Test
Couldn't let cogs go to waste
Was caught and put in honey baste
And overall he had good taste!









(adapted from the epitaph of the Earl of Strafford by John Cleveland)

Here lies wise and valiant dust,
Huddled up 'twixt fit and just,
Gninja, who was hurried hence
'Twixt treason and convenience.
He spent his time here in a mist,
Of bugs trying to catch the gist.
Of Norrath nearest joy and grief,
He had, yet wanted, all relief;
The prop and ruin of world's fate,
The gamers' violent love and hate;
One in extremes loved and abhorred.
Riddles lie here, or in a word,
Here lies blood, and let it lie
Speechless still, and never cry.
Books
Gnome recipes, vol 1 by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.





Gnomes are yummy. Everybody knows that. There's some other nice things about gnomes: they are often distracted and have a high mortality rate. Thus, it's very easy to catch a gnome by giving him a cog to "fix" or to find a recently deceased one.

The best gnomes are the gnome developers. They are even more distracted than the random gnome and can be easier to catch. I especially recommend using Gninja, Frizznik or Zoltaroth for any gnome cooking.

          GNINJA'S BRAIN VOL-AU-VENT

Gnomes have an overly inflated brain, as everybody knows that. Gnomish devs are the worse, so a gnome brain will definitely make a very nice dish.
Remove gently the brain from our dear Gninja head to eat the most marvellous of dishes ever created!

                            Vol-au-vent cases
* 450g/1lb puff pastry

For each vol-au-vent case:
- cut one round piece of 7.5cm (3in) diameter and score the middle of it
- cut a second round piece of 7.5cm (3in) diameter then cut off the middle 5.5cm (2¼ in) to form a ring of 2cm
- place the ring on top of the scored round piece and glaze with an egg yolk
- bake the little round removed part alone to make a lid.

Heat the oven at 200°C (400°F). Place the cases on a flat baking tray and bake for 10 - 15 minutes until golden brown, well risen and firm.
Let them get cold before starting to fill them


                       Vol-au-vent filling
 * 12 vols-au-vent cases
 * 1 Gninja's brain (or 2 lamb brains if you ran out of Gninjas)
 * 200 g mushrooms
 * 100 g stoned green olives
 * 1 bay leaf
 * 6 cloves of garlic
 * 2 tablespoon flour
 * 1 tablespoon butter
 * 1 pinch of black pepper
 * 1/2 teaspoon salt
Rince thoroughly the brain. Let it sweat for half an hour in water with vinegar before removing the skin and vessel strands that are around it.
Cut it in 2 and then in small bits (4x2 cm).
Blanch them in salted water with lemon juice for 5 minutes and let them drain.

Boil and drain the olives.

Put the brain in a stew pot with the crushed garlic, thinly sliced mushrooms, butter, salt and pepper. Let it gently cook for 10 minutes.

Add ½ litre of water, the olives and the bay leaf. Let it cook at slow fire for 30 min.
Mix the flour with a little bit of water and add to the sauce.

Remove the lid of the vols-au-vent and let them reheat in a hot oven for 5 minutes.
Fill the pastry with the mix (do not overfill !) and put back the lid
Baste with the remaining sauce and serve hot





                FRIZZNIK WITH APPLE SAUCE

Stuffed gnome can be very nice to eat, especially Frizzniks. If you ran out of gnomes, you can use a goose!

 * 1 gnome
* Dwarf lard for roasting

                            For the stuffing
* 4 oz (100g) breadcrumbs
* 1 apple
* 1 onion
* 1/2 oz (12.5 g) chopped sage
* 1 egg
* Salt and pepper
                              For the sauce
* 1/2 lb (225 g) cooking apples
* 1 small onion
* 1 oz (25 g) sugar
* 1 teaspoon vinegar
* 1 oz (25 g) breadcrumbs
* Mustard
* Cinnamon


To make the stuffing, separate the egg and white and beat.
Mix the stuffing adding the egg white last.
Stuff the gnome and roast according to weight, basting regularly.
Pour off surplus fat at the end. While the goose is in the oven, prepare the apple sauce.

To make the sauce, peel and core the apples, peel and chop the onions and cook together with the sugar. When soft, add the
remaining ingredients, with stock to make up any liquid loss.
Simmer for 10 minutes.








                        GNOME'S HAGGIS

Haggis is a traditional recipe that is usually made using sheep. But sheep is not the best for it, and you don't know how that dish can be good until you tasted a gnome's haggis. Catch a Gninja or a Zoltaroth and try it!

* 1 gnome's stomach
* Gnome's pluck (heart, lungs and liver)
* 1 large onion
* 4 oz (100 g) grated suet
* 1 lb (450 g) oatmeal
* 8 oz (225 g) blanched, chopped almonds
* 1 oz (25 g) salt
* Black pepper
* Cayenne pepper
* 1/2 teaspoon mixed herbs
* 1 lemon





Prepare the ingredients first. The stomach must be washed and scraped thoroughly and soaked overnight in water. The gnome's pluck is also prepared the night before, by boiling for 2 hours in cater, with the wind pipe hanging over the edge of the pan and a bowl underneath to catch the drips. Leave in the liquor overnight.

On the day, grate the rind of the lemon and extract the juice. Toast the oatmeal and chop the onion.

Cut off the windpipe and mince the pluck. Keep the liquor.

Add the suet, onion, oatmeal and almonds, and mix well. Then add the salt, two types of pepper, herbs, lemon juice and rind, followed by the pluck liquor.



Mix thoroughly again and put into the sheep's stomach until it is half full. Sew up and pri ck with a fork.

Put into boiling water and simmer for 3 hours, pri cking again from time to time to prevent the stomach from bursting.

Make a saltire cross (the symbol of St Andrew) cut in the top and fold back the flaps before serving.
Books
Gnome recipes, vol 2 by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.









Here is the long awaited volume 2 of our yummy Gnomes recipes!

         GNOME'S OR RATONGA'S KEBABS
                     WITH PEANUTS SAUCE

Kebabs is the main way to eat gnomes or rats, everybody will tell you that. Especially Cloudrat who knows a lot about rats, or Gratouillis (but she's an ogre, so one never knows what those eat).
Every time you catch a gnome, gnomekebab is on the menu. Every time you catch a ratonga, everybody thinks about it.

* 800g (1.7 lb) gnome, rat or chicken
* 1 big clove of garlic chopped
* 3 tablespoon chopped ginger
* 10 cl (3.4 fl oz) soy sauce
* 15 cl (5 fl oz) coconut milk
* 3 tablespoon honey
* 6 tablespoon peanut butter
* 1 tablespoon curry
* 1 teaspoon cumin
* 1 teaspoon turmeric
* 1 teaspoon citronella
* chopped peanuts for decorating
* skewers

Cut the meat into small bits.
In a big bowl, mix every ingredient and add the meat. Put the bowl in the fridge and let marinate for at least 4 hours (turning it at times).

Skewer the gnome bits and put them on the grill (barbecue or regular oven at 180°C/350°F). Let cook 5 minutes on one side and 3 on the other.

Take the leftover sauce and put it in a sauce pan and cook it for 2 minutes. You may add a bit of coconut milk so it may coat the kebabs better. Mix it if there's some little bits and pieces left in it.
Serve the kebabs on a dish, covered with the sauce and with chopped peanuts sprinkled on top.




      GNOMES AND DWARVES SAUSAGES

Sausages are always good to eat. Why not make some with your local devs?

For 70 sausages
* 2.5 kg (5.5 lb) of gnome (or pork)
* 2.5 kg (5.5 lb) of dwarf (or beef)
* 1/2 (whole not cloves) garlic
* 15g (0.5 oz) salt per kg
* 3g (0.1 oz) pepper per kg
* 1 bunch of parsley
* Mutton guts (24/26 cm diameter, 9.4-10.2 inches)

The previous day, put the guts to drain (keep the brine to put extra guts back in it).
Rinse them 2 or 3 times.
Cut the meats in pieces and put them in a mincer together. Add a clove of garlic from time to time.


Weigh the meat mix to add the salt and pepper (2.5 oz salt, 0.5 oz pepper in our case, 75g/15g). Add parsley to the meat and mix the whole stuff with your hands.

Put the end of a gut on the end of a funnel and pour a little bit of lukewarm water in it. Rince twice.

Put the end of the gut on the mincer sausage nozzle and slip the whole gut around it except a small bit for the knot.
Let the mix fill the gut until it reaches the desired length of the sausage then turn the gut to divide the sausages turning in one way the first time, then the other way the
second time and so on.





                   TAWNY ROASTED DEVS*

(submitted by Kuulei)

»2 Small Devs*
» 1/4 cup orange juice
» 1/4 cup olive oil
» 1/2 teaspoon salt
» 1/4 teaspoon pepper
» 4 tablespoons parsley,chopped
» 2 garlic cloves
» 12 strips of bacon (Fyreflyte's bacon is nice)

Rinse Devs*, trim & pat dry.

Sprinkle with orange juice then brush with
olive oil (inside and out). Sprinkle with salt & pepper.

Divide chopped parsley and garlic cloves, placing inside each cavity. Place Devs* on rack in roasting pan.

Arrange bacon strips on top; bake at 350
F for 1 hour, basting often. Remove bacon and continue baking for 30 minutes, or until breasts are browned & cooked through. Let stand 10 minutes before slicing.

*If Devs are not available, you may substitute pheasant or other fowl.
Books
Halfling recipes by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.









The halfling meat is very fat and usually sugary. Do not eat too much of it, it's very bad for the health. You can roast your halfling or serve it with jumjum sauce, but the Pie is the best way to get rid of your halfling.


                                PIESTRO'S PIE

This recipe is perfect to cook a Halfling. If Piestro is already cooked and you have already eaten all Halflings around, you can use mutton.

* 2 lb (1.4 kg) lean Piestro (or mutton)
* 2 large onions
* 2 leeks
* 2 oz (50 g) unsalted butter
* 1 oz (25 g) flour
* Shortcrust pastry (using 1 lb/450 g flour)

Slice the onions and leeks. Put them into a saucepan with the Piestro, boil and simmer for about an hour until the Piestro is tender.
Strain and keep the liquor.

Cut the meat into bite-sized pieces and put
with the vegetables into an 8 inch deep pie pan.


Melt the butter in a frying pan and stir in the flour. Gradually add 2 cups of the liquor, stirring constantly.
Bring to the boil then cool slightly before adding to the pie pan. Allow to cool.

Now cover with the shortcust pastry, trim and make vents for the steam to escape. Brush with milk and bake in a faily hot oven at 400°F for 15 minutes. Turn the heat down to moderate at 350°F/180°C and bake for another 10-15 minutes until the crust is golden brown.
Books
High Elf recipes by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.









High Elves are not very tasty as the meat is extra lean. They do make some nice and crispy bacon, of way higher quality than the dwarf bacon usually used for cooking.
Of course, Fyreflyte's bacon is the best bacon around!

                    FISH AND CHIPS WITH
                  HIGH ELF BACON SAUCE


This is the perfect dish if you have some extra Fyreflyte's bacon!

                               Fish and chips

* 4 large potatoes, peeled and cut into strips
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 cup milk
* 1 egg
* 1 quart vegetable oil for frying
* 1 1/2 pounds cod fillets

Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing
bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.

Fry the potatoes again for 1 to 2 minutes for added crispness.



                                   Sauce:

* 100g (0.22 pd) of Fyreflyte's bacon (High Elf bacon is very lean)
* 1 shallot
* 25cl (1 cup) of single cream

Cut the bacon into thin slices and fry them in a bit of butter

Add in the thinly sliced shallot
Deglaze with wine vinegar.

Add in the cream and bring to the boil then let it reduce for 5 minutes.



Serve hot with the fish and chips.
Books
How to cook a Gnomish Dev by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.
Hello and Welcome to my house, visitor!

This house was created for a strange purpose and I will try to explain it to you, so you may enjoy your stay better.

One year ago, in spring 2011, our dear and beloved dev Gninja, created a live event for reconstructing the druid ring and spires of Velious.
A lot of testers were not happy and went back to the common test practice: crafting gnomish voodoo dolls and sticking more or less rusty pins in them. I thought this practice was way outdated and started to think about something better...

and I found it!

I always liked to cook my fellow players, especially froglocks. But gnomes do make tasty dishes too... and guess what Gninja
was? A GNOME!
I also had this cute house from when we had to test the prestige housing system...

So I had this perfect idea: creating a house to trap, slaughter, cook and eat Gninja!
I even added some more recipes for eating other devs, so he doesn't feel alone in our well-filled stomachs!


Then time went by. Lots of things to test, no ideas about how I could make it... And finally building blocks were added. It was a time consuming process, but I DID found how to create my perfect house...


So here is the house, and here's how to use it.


To cook a Gnomish Dev, especially one as tricky as Gninja, you'll need to prepare yourself.

1/ create the perfect bait:
Launch an advertising campaign around the target house or office with sensational wording. Exemple:
"Grand Opening of the Museum of Cogs!
You always dreamed of seeing all the cogs of the world in a single place in all their glory?
You want to discover a marvellous tinkered vehicle?
You want to see all the tools, armours and cloaks that would mark you as the best tinkerer around?
Come and visit this dreamlike place, in the magnificent Maj'Dul Suite of Qeynos, Test Server, under Leucosia!
All gnomes welcome especially devs!
Non-gnomish developers are encouraged to come and visit with their gnomish friends!"


2/ create your trap:
Put a big sign advertising your Museum of Cogs.
Build the museum with every cog available.
Add a cute (for a gnome) device , like a tinkered vehicle. You could build an automated mincer but it would probably be a bit too obvious.
Add in a bunch of tools, cloaks and other tinker gear.

When the gnome will enter the house, he'll start hoping around every cog display. When he's the most distracted, grab a carefully hidden knife and stab him in the back.
If other developers decided to visit, hit them hard with a heavy cog on the head (gnomes
are immune) while they cower in a corner seeing their gnomish friends have fun, waiting for an explosion.


3/ quickly snatch the gnome away through the back door and put them in a pen. Don't forget to shackle them, little beasts are devious.

4/ If you want to use the brain, use first the Gnomish brain extractor, and don't forget to remove the body after removing the brain.
Cut them into big pieces with the big Dev Cleaver, then chop them down with the axe or with the smaller Dev Cleavers.
You can mince part of the meat or extract dev's juice in the Tier'Dal Juice extractor and mincer. If your gnome has put in a bit of fat, you can make him propel the device first, as gnomes are a bit alternative for hamsters. You can also use other kind of annoying
things like Qhos or Nathans.
This device is very good at extracting Teir'Dal blood to make sanquet, spirits or poisons.





5/ after catching, killing and cutting your gnome in pieces, it's time for the cooking.
You'll need a very big kitchen with a big spit (if you catch barbarians), massive pots, an oven, a grill, a big fridge and, of course, a dev-sized toaster.
Don't forget to stock up some beer if you want to cook dwarves, and some more if you want to catch them too!

Recipe books are on the work surface (they're totally serious recipes btw, you can eat them just fine after substituting
the various races for the actual animal used)

6/ You should keep a little place for burying your favourite dev, like a big mausoleum for our beloved Gninja. Don't forget to write down cute epitaphs for this nice little dev, and always pay your respects to his memory.




7/ build a grand restaurant that will have 2 goals:
First, eating your gnome with friends in a nice setting, with cushions, music, flowers, fount and such. Don't forget to personalize your greeting cards!

Second, catching some more devs, like Cronyn or other dwarves by making them drink A LOT of beer!



                               ENJOY!









                              TO GNINJA

I hope you'll enjoy this house I made for you.
We clearly don't agree on our vision of the game, but the most important things remain: having fun, and talking.
You are, in my opinion, one of the best devs around, because you explain your choices, talk with the players, and don't hesitate to
take the blame if you make a mistake.
You also always take care of the Test community, which is not very common nowadays. You're the one that spawned turkeys at Frostfell and created a special item for us to level when Skyshrine went out for example. You're always very kind and responsive and that's appreciated.

I always planned to keep on playing. Now I know I'll have to quit when the PSS1 deal will come through as I refuse to create an account with a third party company. It's hard to keep on playing knowing that I'll soon leave, but I wanted to take the time to finish and polish this house for you, hoping you'll have some fun visiting it and that you'll enjoy your mausoleum ;p

The whole idea was to have some fun and I sure hope you will and will remember it later when merciless players/testers will start
sticking pins into poor little gnomish dolls once more!

Keep on your good work!



Leucosia from Test
Whilhelmina from Storms
Evil critter-eating froggie
Books
Kimchi'd Gnome by Leucosia
This item can be placed on the floor in any house type.

MASTERCRAFTED

Awarded by Leucosia.

Discovered on 22 Feb 2020 at 9:20:00 PST.




This recipe is brought to us by Rivervale.Emmaa.
Kimchi is a traditional Korean preparation of fermented cabbage. It's usually stored in earthenware container underground to preserve the cabbage through the winter. Just toss in a gnome and you're golden.

The following recipe uses small bits of gnome and cabbage, but you can use whole vegetables and a whole Gninja instead.

This could be a grand experiment: How long does it take to fully ferment and tenderize a gnome? Throw in some spices and cabbage and it's practically a crock-pot meal!





            KIMCHI'D GNOME

If you're sadly fresh out of gnome, you can use squid instead!

First of all, prepare the gnome (a week before):
 - Choose about 300 grams (2/3 pound) of very fresh gnome.
 - Remove the guts and bones and rinse it.
 - Add 3 tbs salt and mix it with a spoon.
 - Put it in a container or glass jar and keep it in the refrigerator for a week.
 - Rinse the gnome thoroughly until not slippery and drain it (you can skin it if you want).
 - Dry the gnome with paper towel or cotton and chop it up.
 - Add it to your kimchi paste!





Kimchi ingredients
Ingredients
 - Baechu (napa cabbage 10 pounds)
 - salt
 - sweet rice flour
 - sugar
 - water
 - garlic
 - ginger
 - onion
 - fish sauce
 - gnome
 - hot pepper flakes
 - leek
 - green onions
 - carrot
 - radish



Instructions

  -Trim the discolored outer leaves of 10 pounds of napa cabbage.

 - Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.

 - Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt. (tip: 1 cup of salt will be used for 10 pounds of napa cabbage)

 - Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).

 - 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.

 - Drain the cabbage and set aside.






Make porridge

 - Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).

 - Add ¼ cup sugar. Stir and cook for a few more minutes until it s translucent.

 - Cool it down.






Make kimchi paste

 - Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.

 - Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion. (tip: much easier to use a food processor.)

 - Wash and drain the salty gnome. Chop it up and add it to the kimchi paste.

 - Add 10 diagonally-sliced green onions, 2
cups amount of chopped leek, 2 cups of julienned Korean radish, and ¼ cup of julienned carrot.

 - Mix all ingredients well and your kimchi paste is done.


Action!
Mix the cabbage with the kimchi paste!

 - Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand. (tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.)

 - Put the kimchi into an air-tight sealed plastic container or glass jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.

 - Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.






 - Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.)
Taste a little at this point, too! When the kimchi tastes ripe enough for your liking,
transfer the jar to the refrigerator.

You may eat it right away, but it's best after another week or two (and it gives time for the gnome to be perfectly fermented!)
Books
Leucosia's Humanoid Recipes
This item can be placed on the floor in any house type.

TREASURED
HEIRLOOM  NO-VALUE

Crafted from Recipe Scroll: Leucosia's Humanoid Recipes (recipe purchased from Ellania in The Anchorage [Public Tradeskill]).

Leucosia's Humanoid Recipes
Crafting materials together to create: Leucosia's Humanoid Recipes
Level
110
Technique
Geomancy
Device
Engraving Desk
Primary Component
dewpalm lumber
1/1
Build Components
flitterfin tang
26/26
dewpalm lumber
26/26
strangler root
20/20
Fuel Component
Scarred Coal
10/10

Purchased from Becka Quantem in Great Divide (1193, -533, 462) for 10,000SP 5s.
requires Lore and Legend server

Inspired by:
Barbarian recipes by Leucosia
HANDCRAFTED


Cookies Recipes by Leucosia
MASTERCRAFTED


Cronyn's Dwarf Tamales by Cloudrat by Leucosia
HANDCRAFTED


Dark Elf recipes by Leucosia
HANDCRAFTED


Dev's leftovers Recipes by Leucosia
HANDCRAFTED


Domino by Leucosia
HANDCRAFTED


Dwarf recipes by Leucosia
HANDCRAFTED


Epiphany cake, the Galette des Rois with frangipane by Leucosia
MASTERCRAFTED


Froglock Recipes by Leucosia
HANDCRAFTED


Gninja Epitaphs by Leucosia
HANDCRAFTED


Gnome recipes, vol 1 by Leucosia
HANDCRAFTED


Gnome recipes, vol 2 by Leucosia
HANDCRAFTED


Halfling recipes by Leucosia
HANDCRAFTED


High Elf recipes by Leucosia
HANDCRAFTED


How to cook a Gnomish Dev by Leucosia
HANDCRAFTED


Ratonga recipes by Leucosia
HANDCRAFTED


Discovered on 20 Mar 2019 at 17:41:53 PDT.
Books
Ratonga recipes by Leucosia
This item can be placed on the floor in any house type.

HANDCRAFTED

Awarded by Leucosia.

Inspiration for:
Leucosia's Humanoid Recipes
TREASURED
HEIRLOOM  NO-VALUE


Discovered on 13 Jun 2012 at 3:00:00 PDT.









Ratongas are a nice meal, loved by every Kerra on Norrath. You can cook them with cheese sauce of course. You can also make kebabs of them or roast them using the 'Tawny Roasted Devs' recipes (recipes in "gnome recipes vol 2").

                  HONEY GLAZED TTOBEY

Ratonga is very nice with honey. In this recipe, we'll explore the nice taste of a fillet of Ttobey glazed with honey. If you lack ratonga, you can use a duck fillet instead.
(Idea proposed by Zikmu, Storms Server)

* 15g (0.5 oz) cornflour
* 15g (0.5 oz) vinegar
* 80g (2.8 oz) honey
* 5 cl (1.7 fl oz) soy sauce
* 1 fillet of ratonga

Put the vinegar and cornflour in a bowl and mix them. Add in the honey and soy sauce.
Incise the fat of the fillet with a knife
Pour the marinade on the fillet and put it in the fridge for at least 2h, turning it over a couple of times.


Cook the ratonga fillet in a frying pan for 5 minutes on the fat side, then 2 minutes on the other side.

Put the marinade in a dish, and place the fillet on top. Put it in an oven preheated at 180°C/350°F. Let cook for 8 minutes and baste with the marinade midway.

Serve it sliced with rice or vegetables (red pepper, bamboo shoots, small corns and such). You can cook the vegetables in the leftover marinade.




                   TTOBEY'S CROQUETTES

There is a very good and easy way to eat ratongas, croquettes! Some people, like our friend Griffu from Storms, like to serve them hot with a dwarf sauce, minced berserk powder and SK coulis but it may be a bit hard to create. I prefer my ratonga's croquettes with plain tomato sauce. This recipe is also great for eating gnomes!

* 150g (5.3 oz) ratonga (or chicken)
* 1/2 onion
* 1 clove of garlic
* 1 tablespoon parsley
* 1 egg
* breadcrumbs
Gently cook the chopped onion, garlic and ratonga in a frying pan with olive oil. It must not turn golden.
Mix them in a food mixer.

Beat the egg into a bowl. Put breadcrumbs into another bowl.

Make balls with the ratonga mix and dip them in the egg then the breadcrumbs.

Cook them until golden in a frying pan with oil.
Recipe Book
Recipe Scroll: Leucosia's Humanoid Recipes

LORE  NO-TRADE  NO-VALUE

Level
110
Artisan
Uses
5

Recipes

Leucosia's Humanoid Recipes

Purchased from Ellania in The Anchorage [Public Tradeskill] (57, -14, -10) for 5 Anchorage Chits.

Discovered on 20 Mar 2019 at 17:37:12 PDT.