It’s been one month since you looked at me Cocked your head to the side and said I’m angry~
It’s been a long while for sure, life and work happened but that shouldn’t be an excuse. But im back at it! Cinna took a loooong sleep from their journey
Description: A double stack of fluffy, soft pancakes.
Game Ingredients: Wheat Flour, Egg
This recipe comes from the Cooking Channel. It restores 90 energy, 36 health, and gives a +2 foraging bonus. It sells for 80g.
Difficulty: Easy, 30 minutes. Serves 3.
I’m Canadian, so obviously the first thing I ever learned to cook at 5 years of age was pancakes.
-1
1⁄4 cup of all-purpose flour -3 teaspoons baking powder -1 tablespoon sugar -1⁄2 teaspoon salt -1 egg -1 cup milk -2 tablespoons canola oil
Mix together the dry ingredients, then beat together the milk, egg, and canola oil, adding all at once to the dry mix. Stir together thoroughly with a whisk to remove any clumps.
Turn your griddle on to high heat, and pour the batter on with a half-cup measure once it’s up to temperature.
After a few minutes small bubbles will start popping on the top, and the sides will appear dry. They should be ready to flip by then.
After they’ve been flipped, cook for 3 more minutes or til done. Top with maple syrup, butter, berries, etc. Whatever you like. This recipe makes about 8 pancakes.
It says “double stack” in the description but I was feeling more like a double-double stack.
This recipe restores 50 energy, 20 health, and can be found on the Cooking Channel. It sells for 60g.
Difficulty: Medium, 2 hours. Serves 12.
If you don’t have a baguette pan you can use a cookie sheet instead, or just throw the bread dough into a loaf pan for regular bread.
-2½ cups of flour -1 cup warm water -1½ teaspoons yeast -1 tablespoon sugar -1 teaspoon salt
Combine the water, yeast, salt, and sugar into a mixing bowl and let it sit for 10 minutes.
Add the flour and stir until a dough forms, and then pat it into a ball. Turn out on to a floured surface and knead for 8-10 minutes.
Clean and completely dry the bowl (or get a different one) and grease the inside of the bowl with butter or oil. Place the ball of dough in upside-down, and then turn it back right-side up so both the bottom and the top are greased,
Cover the bowl with a tea-towel and let it rise in a warm place for 40 minutes. If you can’t find a warm spot, preheat the oven to 170°F (usually the lowest temperature most ovens will go). Once it reaches up to temp, turn off the oven, place the bowl inside, and keep the oven door closed.
After 40 minutes, punch down the dough, turn it out on to a floured surface, and knead it again for 5-6 minutes. If you’re making baguettes, roll the dough out into a log and slice in half length-wise. Flour and roll both pieces of dough until they’re round and smooth, and then transfer into a greased baguette pan or cookie sheet (keep them 3 inches apart on cookie sheets). If you want to make a loaf of bread, keep the ball of dough intact as one piece and place it in a greased loaf pan. Cut some slashes into the dough and then cover and rise for another 40 minutes.
Place the pan in a 375°F oven. Bake for 20-25 minutes as baguettes. As a loaf, bake for 40 minutes.
Let cool for 10 minutes before removing from the pan. If you want a nicely browned top, combine 1 tablespoon of water with 1 egg yolk and brush the tops of the baguettes before baking them.
This recipe restores 90 energy, 36 health, and gives a +1 farming bonus. It can obtained from the Cooking Channel and sells for 120g.
Difficulty: Easy, 15 minutes. Serves 2.
I’m a little perplexed at the number of hashbrown variations there are but I like this one.
-2 russet potatoes, peeled and grated -½ cup grated cheese -1 egg -2 tablespoons flour -Olive oil -salt and pepper, to taste -dehydrated chive rings or freshly chopped chives (optional)
Grate up the potatoes overtop a tea towel, as they tend to release a lot of juice. I was unaware of this so my hashbrowns mixture wound up being pretty gooey and needed more flour than expected.
Combine the grated potatoes, cheese, egg, salt + pepper, and the chives into a bowl. Add the flour last, one tablespoon at a time. You might need more flour depending on the amount of moisture in the mixture. Add enough flour until it holds its shape well.
Yeah…that’s…appealing. And raw potato doesn’t smell wonderful either.
Pour enough olive oil into a frying pan until it almost covers the bottom of the pan. Put it on medium heat. Once the oil is hot enough, carefully form small patties out of the mixture and place them in the pan, flattening them with a spatula. Cook on the one side for about 5 minutes before flipping them over, then cook for a couple more minutes or til done.
Place in a paper towel for a few minutes to soak up excess oil and then serve with eggs or eat plain.
Melt some butter in a frying pan over medium heat and sautee the vegetables for a couple minutes. Once they’re done, remove from heat and crack the two eggs into a bowl, adding in the salt and pepper, chives, herbs, and sauteed vegetables. Whisk it all together and pour into the frying pan, swishing it around so the egg is distributed evenly. Cook it on medium-low.
(I didn’t make any veggies to go in it)
Once the omelet is half cooked, but still raw on the top, throw on the grated cheddar cheese. I used about half a cup.
After a few minutes, check to see if it’s done. My method of doing this is by tilting the pan at a 45 degree angle. If any part of it appears to start sliding, then there’s still some raw egg.
Once it’s done cooking, use a flipper and work your way around the edges of the omelet, slowly moving in towards the centre to free it from the pan. I used a cast aluminum pan so it was pretty easy, but it could be more of a challenge for stainless steel pans.
The size/thickness of your omelet will depend on the size of your pan. My pan was small, so it took more time to cook it, and wound up being too thick to fold in half. Nevertheless, an omelet is an omelet.
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It’s been one month since you looked at me
Cocked your head to the side
and said I’m angry~
It’s been a long while for sure, life and work happened but that shouldn’t be an excuse. But im back...](http://68.media.tumblr.com/1c70ba4fbe838e7bb3a8c58b907c8987/tumblr_okxm59HILb1qezxrwo1_1280.png)
