Téshànian Cuisine

"There are Elaqitans who claim that the fairy elves of Téshàn are real foam-makers, and that their food contains too much air to help them fly. The assumption that they only eat sweet foods is also a myth. We have tasted the two different traditional cuisines of the Téshàni and can at best confirm that you will feel light and buoyant after enjoying them."

Culinary Delights - Elaqitanian Cooking Magazine -

The fairy elves of the air continent of Téshàn love light meals and prefer mostly vegetarian dishes. The main ingredients on their plates are fruits, vegetables, nuts, and various carbohydrates, as well as vegetable protein in mushrooms and legumes. They eat meat or fish only rarely, such as on holidays, and even then only in smaller portions.
When it comes to cooking, fairy elves combine two extremes. In everyday life, they sometimes forgo cooking altogether, eating dishes "raw" or steaming or frying them only briefly to have as much time as possible for the finer things in life. On the other hand, Téshàni are masters at literally celebrating cooking, which can take hours and is particularly laborious. Many claim that there is a meditative quality to the preparation of food and drinks according to certain rituals and traditions.

Téshàni are also true sweet tooths. And why shouldn't they be? Thanks to their wings, they're constantly on the move and sometimes consider sugar their "elixir of life." They're true masters of light, airy pastries and cakes of all kinds. Many are garnished with fruit and fluffy icing. Occasionally, the treats might even contain ingredients that make you think you could fly.

Quantities

rês - grains (g) / pix - stone (kg)
nýs - drop (ml) / lísêlka - lilly blossom (l)
thípha - quill pen tip (pinch)
sásh póxé - small spoon (tsb) / sásh úqé - tall spoon (tbl)

Oúronian Cloud Kitchen

Taíkhí Oúron lies in the temperate zone with numerous plateaus. The interior is often sunny, with pleasant average temperatures above 10°C. Light rainfall ensures a Mediterranean climate. On the plateaus, there are extensive arable lands for various grains such as sun rice, aripo, star grain, and various vegetables such as cloud gourd, blue moon asparagus, and spinach cabbage. On terraces descending into the valley, the fairy elves have planted fruit and oilseed groves, and some livestock is kept on smaller plots. Small animals such as quail, cloud hens, and dwarf rabbits are preferred. Fish such as parrot bass and golden trout are also caught on the coasts and rivers.

Traditional dishes

Fluffy asparagus pancakes with pesto - Lemony quail soufflé - Savory bubble waffle with vegetable filling - Milk blossom carpaccio with fig mustard - Berry sushi - Mushroom patties with confit onions - Pumpkin cream soup with Aripo crissini - Flower mousse with fruit - Good mood macarons - Roasted pumpkin schnitzel with cloud herb remoulade

Fluffy asparagus pancakes with pesto
by Blue Fairy 74

Fluffy asparagus pancakes with pesto

Finely chop the blue moon asparagus and separate the eggs. Whisk the milk with salt and the egg yolks. Sift the Aripo flour onto the egg yolk mixture and mix thoroughly. Whisk the egg whites with fruit vinegar until stiff peaks form. Heat a pan with oil. Fold the blue moon asparagus into the egg yolk mixture. Then gently fold the egg whites into the asparagus mixture, taking care not to break up the fluffiness. Cut off 3 dumplings and place them in the pan like small towers. Cover and let set. Flip the pancakes and add a little water to the pan. Cover again and let set. Serve with fruit pesto.

Marula balls with jungle kimchi

Knead the bark milk quark, star-seed flour, egg, salt, and butter into a dough. Finely chop the nuts and toast them in butter. Separate the marula flesh from the kernel and mix it with the sun-dried rice flour until a pliable mass forms. Divide the quark dough and marula mixture into equal pieces. Shape the marula mixture into small dumplings and cover them with the quark dough. Boil in salted water. After draining, roll them in the nut crumbs. This pairs best with fruit kimchi, made with spinach cabbage, pears, and apples.

Marula balls with jungle kimchi
by Blue Fairy 74

Lúpésian Rainbow Kitchen

In southern Khaí Lúpé, the climate is subtropical with monsoon-like rainfall. There are extensive jungle forests that produce a variety of exotic vegetables and fruits such as fig broccolini, yellow tomatellos, and silver tomato. The fairy elves of this region consume a large amount of liquid food and have developed many unusual recipes for various juices. They also utilize the variety of carnivorous plants such as snake hibiscus and shadweep trap, as well as the sap of jungle vegetation from milkbark trees and jungle willows, to expand their diet. They cultivate a variety of tall legumes such as silk beans, nut pods, and mung peas, which thrive particularly well in the humid climate and are very rich in protein. On the flying islands off the west coast of the country, there is only sporadic cultivation of star grain, depending on the size of the island.

Traditional dishes

Stuffed hibiscus tongue - Three-bean salad with cheese balls - Rainbow smoothie - Tree foam soup with fruit caviar - Marula balls with jungle kimchi - Grilled dewdrop leaves - Berry cream with honey nuts - Tea-smoked trout skewers - Colorful flower punch - Star grain pudding with honey and nut sauce

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In response to the unofficial challenge of
Kiyomo and Imagica

12in12 - March: Food