Spoons of Spice

This book holds a great many recipes for those in the wilderness and home cooking. This book is for the landscapes of Amriga, other locations might not have the same ingredients.

Read the Document

Spoons of Spice

Crabs Fried Rice

This recipe is a staple dish of Cultecheld with it combining the flavours of succulent crab with fragrant rice, creating a delicious and satisfying meal. Perfect for a special occasion or a weeknight dinner, this recipe is sure to please.
Time: 45 minutes
Ingredients:

• 1 lb fresh crab meat, picked over for shells
• 1 1/2 cups rice
• 3 cups water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh dill
• Salt and freshly ground black pepper to taste

Recipe:

1. Rinse the rice in a fine mesh strainer until the water runs clear. Place rice in a medium saucepan with 3 cups of water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and let the rice simmer for 18-20 minutes or until the rice is tender and the water has been absorbed.
2. While the rice is cooking, melt the butter with the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until the onion is softened and translucent. Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
3. Add the white wine and chicken broth to the skillet, and let the liquid come to a boil. Reduce the heat to medium-low and let the liquid simmer until it has reduced by half, about 5-7 minutes.
4. Add the crab meat to the skillet and stir to coat it in the liquid. Cook for 2-3 minutes, or until the crab is heated through.
5. Once the rice is done cooking, fluff it with a fork and stir in the chopped parsley, chives, and dill.
6. Divide the rice between serving plates, and spoon the crab and sauce over the top. Season with salt and freshly ground black pepper to taste, and serve immediately.

Enser's Broiled Salmon

Enser's Broiled Salmon is a dish that is fit for an Emperor. The flavorful spices and smoky grill marks on the salmon represent Enser's fiery personality and her determination to rule her kingdom with strength and courage. The lemon slices on top of the salmon represent Enser's connection to the Virtuous moons, which she held so dear. Enjoy this dish while remembering the legacy of Enser Lumo Flame and her contributions to the Shesire Sovereignty.
Time: 1 hour
Ingredients: 1 lb fresh salmon fillet 2 tbsp olive oil 2 cloves of garlic, minced 1 tbsp smoked paprika 1 tsp cumin 1 tsp sea salt 1/2 tsp black pepper 1/2 lemon, sliced Fresh parsley for garnish

Recipe:

1. Preheat the grill to medium-high heat.
2. Rinse the salmon fillet and pat it dry with a paper towel.
3. In a small bowl, mix together the olive oil, minced garlic, smoked paprika, cumin, sea salt, and black pepper. Rub the mixture over the salmon fillet, making sure it is evenly coated.
4. Place the salmon fillet on the grill, skin-side down. Place the sliced lemon on top of the salmon.
5. Grill the salmon for 8-10 minutes or until it is cooked through and flakes easily with a fork.
6. Once cooked, remove the salmon from the grill and transfer it to a serving platter.
7. Garnish the salmon with fresh parsley and serve immediately.

Glazed Sweet Roots

A quick and delicious travel food, using the naturally harvested roots of the wilderness, or your homegrown carrots and yams. Dazzled in honey they make a sweet treat while reaming healthy during the seasons of spring and autumn.
Time: 25 minutes
Ingredients

• 0.5 - 1 kg Roots(Carrots, Yams, etc)
• ¼ Honey
• ¼ Butter or Cottage Cheese
• ⅛ Glintrotte Sap
• ⅛ Ground Pepper

Recipe

1. Chop roots into 1cm long disks. Place into a large pan; fill the pan with water to a depth of 1 inch and set onto the fire to boil. Let the roots rest in the pan for 8 - 10 minutes or until tender.
2. Drain the remaining liquid from the pan and place in the honey, Glintrotte Sap, Ground Pepper and ⅛ either Butter or Cottage Cheese. Stir and simmer on a cooler fire for up to 3 minutes or until glazed.
3. Remove pan from heat, while still warm mix in the last ⅛ either Butter or Cottage Cheese. Then dish up and enjoy.

Grahothel Salsa

This is the most unusual salsa as it is made by grounding down the Grahothel and mixing it with dry pepper and dried fruit. This salsa gains more spice the more glucose that is applied so depending on the dish it is served with the flavour is altered. The dish is best served hot as the Grahothel is most active in that state.
Time: 15 minutes
Ingredients:

• 0.5 - 1 kg Pears, Pineapples or Apples
• ⅛ Grahothel
• ¼ Butter

Recipe:

1. Ground the fruit and put them in a pot with the butter to simmer until the butter is absorbed inside.
2. Ground down the Grahothel and place it within the pot and stir for 5 minutes.
3. Add any optional spices just before removing and serving while warm.

Lusty Monk Pie

Named after a mythical alcoholic, the Lusty Monk Pie is perfect for those who want a very sweet pie treat after a long day and a nice meal, while also wanting to get wasted as fast as possible.
Time: 50 minutes
Ingredients:

• 6 sliced bananas
• 400g caramel
• ⅜ Glintrotte Sap
• As many types of alcohol as you can handle
• 100g butter
• 200g flour
• 1 or 2 eggs
• Even more alcohol

Recipe:

1. Mix the butter and flour until they look like fresh breadcrumbs.
2. Add the egg(s) and mix again, slowly adding your favourite alcohol (watered down only slightly) until the dough comes together and then adding ½ Glintrotte Sap (if you want a thicker dough, just add more Sap!)
3. In the style of that ancient monk, beat the crap out of the dough with your fists until it is suitably firm and flattened.
4. Bake over the stove for roughly 15 mins, before beating the flour again and returning it for another 15 mins
5. After the flour cools, layer half the pastry case with the caramel, then add the bananas and the rest of the Glintrotte Sap. Once evenly spread coat in a layer of the remaining caramel on top.
6. Close up the pastry carefully to not crack the casing, and then you have yourself a Lusty Monk Pie!

Mixed Pickles

This recipe creates the perfect accompaniment to your cheese and crackers making it an excellent travel food. It helps preserve the food making it especially useful for the long hauls of winter. The dish can also be made vegan by substituting sugar for honey.
Time: 15 hours
Ingredients:

• 900g mixed parsley roots, carrots, radishes and turnips
• 450g white cabbage
• 450g hard-eating pears
• 6 tbsp salt
• 1 tsp ground ginger
• 425ml white wine vinegar
• 50g currants
• 575ml fruity white wine
• 6 tbsp honey
• 1 tsp of mustard
• 1⁄8 tsp each of ground cinnamon and black pepper
• 1⁄4 tsp each of anise and fennel seeds
• 50g white sugar

Recipe:

1. Wash and peel the root vegetables and slice them thinly. Core and shred the cabbage. Put the vegetables into a large pan of water and slowly bring them to a boil. Peel, core and cut up the pears and add them to the pan. Cook until they start to soften.
2. Drain the contents of the pan and spread in a 5cm layer in a shallow non-metallic dish. Sprinkle with the salt, ginger, and 4 tbsp of vinegar. Leave, covered, for 12 hours.
3. Rinse well, then add the currants. Pack into sterilised storage jars, with at least 2.5cm headspace.
4. Put the wine and honey in a pan. Bring to simmering point and skim. Add the rest of the vinegar and all the remaining spices and sugar.
5. Reduce the heat and stir without boiling until the sugar dissolves. Bring back to a boil. Pour over the vegetables, covering them with 1cm of liquid. Cover with vinegar-proof seals and store.

Soul Passage Stew

As a guiding point for souls, Jhetal's divine spirit is intimately connected with the changing of the seasons. This hearty stew celebrates Jhetal's association with autumn, as the clearing of the land for winter allows new births for spring.
Time: 2 hours
Ingredients:

• 1 lb of beef or lamb, cubed
• 2 cups of chopped carrots
• 2 cups of chopped celery
• 2 cups of chopped onions
• 4 cloves of garlic, minced
• 1 cup of dried mushrooms
• 6 cups of beef or lamb broth
• 1 tbsp of thyme
• Salt and pepper to taste

Recipe:

1. Preheat a large pot over medium-high heat. Add the cubed beef or lamb and cook until browned on all sides.
2. Add the chopped onions and garlic to the pot, stirring frequently, until the onions become translucent.
3. Add the chopped carrots and celery to the pot, along with the dried mushrooms.
4. Pour in the beef or lamb broth and bring the mixture to a boil. Reduce the heat to medium-low and let the stew simmer for about an hour.
5. Season the stew with thyme, salt, and pepper to taste.
6. Serve the stew hot, with a piece of crusty bread to soak up the flavorful broth.

Seaweed Salad

A light and refreshing salad featuring nutrient-packed seaweed that is harvested from the Ahgrondmer and is perfect as a side dish or a light meal. This recipe uses a combination of different types of seaweed to create a flavorful and healthy dish.
Time: 30 minutes
Ingredients:

• 1 oz dried wakame seaweed
• 1 oz dried hijiki seaweed
• 1 oz dried arame seaweed
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp toasted sesame seeds

Recipe:

1. Soak the wakame, hijiki, and arame seaweed in cold water for 15-20 minutes or until rehydrated. Drain and set aside.
2. In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger to make the dressing.
3. In a separate mixing bowl, toss the rehydrated seaweed with the dressing until well coated.
4. Sprinkle the toasted sesame seeds on top and serve immediately, or chill in a cool and sealed environment for up to an hour before serving.

Spicy Peppered Jerky

This is a perfect snack for long journeys, as it's easily portable and can last for weeks without spoiling. Made with spicy peppers and dried meat, it's sure to give you the energy you need to keep moving.
Time: 2-3 days
Ingredients:

• 1-2 lbs of lean beef or venison
• 1 cup of Balsamic vinegar
• 1 cup of Worcestershire sauce
• 1 tbsp of black pepper
• 1 tbsp of cayenne pepper
• 1 tsp of garlic powder

Recipe:

1. Cut the meat into thin strips, about 1/4 inch thick.
2. In a large mixing bowl, combine the soy sauce, balsamic vinegar, black pepper, cayenne pepper, and garlic powder.
3. Add the meat to the bowl and stir until it's fully coated.
4. Cover the bowl with wrapping(paper to leaves work) and let it marinate in a cool area for at least 24 hours.
5. Line a baking sheet with parchment paper and arrange the meat strips on it in a single layer.
6. Bake for 2-3 hours or until the meat is fully dried and chewy.
7. Let the jerky cool down before packing it in an airtight container.

Widow's Brew

A dangerously addictive and potent beverage that uses the leaves of the Wiblobhlom bush. The red-veined leaves are carefully harvested from the swamps of Merani and are believed to have the power to connect the living with the dead. However, the consumption of this brew comes with a high price - it is known to cause severe hallucinations, distortions of reality, and even death if taken in large quantities or for an extended period.
Time: 1 hour
Ingredients:

• 10 Wiblobhlom leaves
• 1 cup of water
• 1/4 cup of honey
• 1/4 cup of lemon juice
• 1/4 cup of Alchohol (optional)
• Ice Shards
• Mint leaves (for garnish)

Recipe:

1. Wash and dry the Wiblobhlom leaves. Cut off the tips of the leaves where they curl slowly.
2. In a small saucepan, bring the water to a boil. Add the leaves and let simmer for 15 minutes.
3. Remove from heat and strain the leaves. Discard the leaves and pour the liquid into a large mixing bowl.
4. Add honey, lemon juice, and Alcohol (if desired) to the mixing bowl and stir until well combined.
5. Fill a cocktail shaker with ice and pour the mixture over the ice.
6. Shake well for about 30 seconds and strain the liquid into a glass.
7. Garnish with a mint leaf and serve immediately. Note: This drink is highly addictive and can cause severe side effects, please consume responsibly.

Close