Foods
From ThornsWiki
Anaxi Dishes
Garmon Nibbles | by Alisoina
A Garmon steak is cut into tiny cubes, quickly pan seared to prevent souring. They're left to marinade in a mixture of gravy and sweet-and-sour sauce for a few hours in a cool place. The bits are then fried over a stove or baked with potatoes and greens. Served with various condiments, it’s a staple for families with children, because of it’s simple make.
Fried Hingle and Noodles
A popular dish in Vienda, this artery-clogging dish is quick and easy to make and is sold on many street carts throughout the city. It contains no less than 12 secret herbs and spices.
Sweet Blistleberry Cheesecake | by Khymarah
A variation of cheesecake made with blistleberry sauce.
Wild Rice Pudding with Honey | by Khymarah
A common dessert item for Anaxi youngsters.
Chocolate Sludgecake | by Khymarah
A very dense, moist and thick cake. Also functional as a doorstop.
Beetcakes These are small, round cakes, usually around two inches in diameter. The cake is pink-colored, although the shade can be lighter and darker depending on the amount of syrup that is used. They are very pretty cakes, but unless the beet syrup is used in extreme moderation, almost always inedible, as they are far too sweet. They are usually served at fancy galdori parties, hosted by people who can afford to waste a bit of money on pretty cakes which are largely no more than decorations.
- 250g sweet beet syrup (grated beetroot, cooked down to a syrup)
- 1 tsp almond extract
- 2 tsp mixed spice (courtesy of Demkaihs Spice House)
- 1 tsp red-wine vinegar
- 125g unsalted butter, softened
- 2 large eggs
- 50g ground almonds
- 225g plain flour
- 1 tsp baking powder
- pink fondant
- light pink royal icing
- 6 large red cherries for garnish
Line the base of six ramekins with butter and flour and heat the oven to medium hot(180c). Mix half the beetroot syrup, almond extract, spice and vinegar in a bowl, and leave to infuse. In another bowl, beat 125g butter and 125g syrup until soft and smooth, then beat in the eggs one at a time. Beat in the ground almonds and the beet mix. Sift 150g flour and the baking powder, and fold in. Pour into ramekins, smooth and bake for about 35 minutes. Remove and cool.
Decorate with light pink or purple fondant, then top with a coating of light pink royal icing, decoratively drip down the sides. Then, while the icing is still wet, place cherry in the center of each cake for garnish.
Sweet Beet Syrup Also known as Sweet Beet Jam.
- 2 large beetroots, grated
- 1 cup of sugar
- 1 cup of water
Set beets, sugar and water in a small saucepan and simmer over medium low heat until beet is soft and syrup thickens. Puree with a fork. Stores like jam in a sealed container for at least a month.
Mugrobi Dishes
Mugrobi Biriyani | by Khymarah
Ingredients:
- 500g cubed hingle (use chicken if hingle is not available)
- oil
- 2 large onions, diced
- 2 garlics (which is about 18 cloves), peeled and minced
- 2 tsp cumin
- 2 tsp fennel or aniseed
- 1 tsp ginger powder or 1 tsp minced ginger
- 2 tsp ground coriander
- 3 one inch cinnamon sticks
- 12 cloves
- 8 cardamons
- 1 tin of coconut cream
- 2 hingle or chicken stock cubes
- 2 cups of rice
- 2 tsp turmeric (optional)
Heat oil in a frypan on medium/high heat and put in onion. Cook gently till it becomes translucent, add about half a cup of water and cook till it evaporates. You want the onion to become really really soft. Make a paste of the garlic, cumin, fennel, ginger and coriander and put that into the pan, add the hingle/chicken and fry till browned. Crumble the stock cubes into the coconut cream and pour all that into the pan. Reduce heat and let simmer for 25 mins.
Meanwhile preheat oven to 180*C (350*F) and grease a large casserole dish. After the 25 minutes has passed, pour the mix from the frypan into the dish. Put a little oil in the pan, turn the heat up to med/high and throw in the cinnamon, cloves and cardamons. Fry hot for 1 minute. Add the rice and fry till some of the grains become translucent. Tip rice and all into the casserole dish and add turmeric if desired. Mix well.
Cover either with a lid or tightly with foil. Place in oven and cook for 30 minutes or until rice is cooked. If it's still not cooked, stick it back in for another 15 mins.
- Serve. Remember than cloves, cinnamon and cardomons are in there and they can be awful if you're not used to them, so pick them out if you want!
Garmon Marsala with Jeweled Rice | by Khymarah
A curry with a sweet, not hot flavor, containing apple, garmon, onion and a marsala mix, accompanied by yellow rice with sultanas through out.
Hoxian Dishes
Dsoh | By Muse A popular form of Hoxian cuisine consisting of thin, hand-spun egg noodles served in broth, often garnished with vegetables, thin-sliced meats, or a poached egg. The dish varies by region in Hox, sometimes with thick wheat noodles, sometimes with a thick stew-like broth. The dish is eaten all-year round, found ubiquitously in every village and town and city in Hox, and often creates passionate devotees to a particular style of dsoh.
Dsoh shops (dsoh-ysk) have begun to pop up in Anaxas as well, especially in Uptown and the Stacks. Two popular varieties include a soup made with bone broth made from slow-cooked hingle, called tohn, or with broth made with a paste made from fermented ayi beans, called zhetha.