A Skyrim Meal When I’m gaming for extended periods of time, lord knows how hungry I get. It’s not an unusual occurrence, when playing Skyrim, that I have often found myself drooling over a horker loaf… or even wondering if charred skeever tastes all that bad. Clearly #barbarianproblems
Anyway, curiosity finally got the best of me, and to everyone’s relief, I decided to begin with some of the more milder Skyrim recipes. Now, as you will discover with many of my dishes, they don’t exactly follow the traditional Skyrim ingredient formula. But do not fret! I promise they are as lore friendly as possible; aka, they aren’t incredibly bland, because we all know that a pile of salt always doesn’t always do the trick, am I right?
So, for today’s menu I present to you, from the top left going clockwise: potato leek soup, salmon steak, jazbay grape tapanade with crackers, and cauliflower drizzled (or in my case drenched, heh heh) with Elsweyr fondue.
Ingredients: 4 cups of chicken stock 3 large potato’s, peeled and quartered 1 large leek, finely chopped ½ cup heavy cream or milk Salt and Pepper to taste
Preparation: 1. Can’t get any easier that potato leek soup! First you’re going to want to prepare the vegetables. Once you have them rinsed and chopped up, place them into a large pot with the chicken stock, and bring to a boil.
2. When the potatoes are soft, take the pot off of the heat and begin to mash the mixture until smooth (you can also put the soup into a food processor or blender for the creamiest texture, but for authenticity’s sake, lets just assume they don’t have blenders in Skyrim ;P )
3. Return the pot to the flame and finally add in the cream or milk. If you like a lighter soup, I suggest using the milk. Simmer for an additional 15-20 min. and you’re done!
Salmon Steak Ingredients: 1 salmon steak 3 tbsp of olive oil A pinch of tarragon Salt and Pepper to taste Lemon (optional)
Preparation: 1. So this recipe is as easy as the Skyrim version. Lather the salmon steak with olive oil and place in an ovenproof dish. Sprinkle with salt, pepper, and tarragon. Place into the oven at 450 degrees F for around 30-40 minutes, depending on how crispy you like the skin. Serve with lemon for an additional kick.
Jazbay Grape Tapenade with Crackers Ingredients: 1 part Kalamata Olives, finely chopped 1 part parlsey, finely chopped A drizzle of olive oil
Preparation: 1. Mix the ingredients together and serve with crackers… it’s really that easy people.
Cauliflower with Elsweyr Fondue Ingredients: -Fondue- 2 cups of shredded cheddar cheese (feel free to substitute any cheese to your liking) 1/3 cup of Gruyere cheese (again substitute if you must) 1 tablespoon of flour 1 cup of any German Lager 2 tbs mustard A sprinkle of Worcestershire sauce
-Vegetable- Any steamed vegetable will due, I chose a cauliflower.
Preparation: 1. While your vegetable choice is steaming, combine cheeses and flour in a bowl. Make sure to evenly coat the cheese so it does not stick together.
2. Place the beer in a small pot and bring to a bubble. Add the cheese in small handfuls making sure to keep stirring, else the mixture shall curdle (aka you’ll be eating lumpy cheese for dinner T.T ).
3. Lastly, add the mustard and W. sauce and serve over your steamed veggies while it’s piping hot!
Well, that was a mouthful. Of course, this meal isn’t complete without a cup of the finest Alto wine… or even a couple. Hopefully these recipes were to your liking. If you have any further questions, please see my tavern wench! (Inquire within, why don’t you?) Until anon!
It’s been getting nippy around the inn recently and I’ve been more than cranky when forced to leave the comforts of my little nest. Lets just say whoever wakes me up usually gets a lovely pillow to the head… or a shoe… whichever I can grab first.
Ehem. Anyway, in order to instill myself with motivation and pursue new and exciting adventures (Because, lets admit, the life of an avid gamer is just exhausting! Think of all the energy my poor little thumbs use!) I’ve been religiously concocting wholesome breakfasts fit for a champion.
Now, I know you are probably thinking, “Ohhhh yeaaah! Bring on the bacon!” While I’d love to say yes to you, my cholesterol is saying oh dear god no! So we’ll keep it simple, but filling none the less.
Want the Full Recipe? Click “Read More”!
Nothing could be healthier and heartier than this: cinnamon oats, yogurt with assorted nuts, a boiled egg topped with a Swedish inspired larrupin sauce, an apple, and a whole cup of English breakfast tea?
Oats with Cinnamon Ingredients: ¼ cup Rolled Oats ½ - ¾ cup of water (depending on how fast you are cooking it) 1 tbs flax 1 tsp of honey 1 handful of raisins ¼ tsp of cinnamon ¼ cup of milk
Preparation: 1. Add the oats and water to a sauce pan and turn the burner to med/high heat. Once the water begins to boil, reduce heat and cover with a lid.
2. When the oats thicken, take them off the burner and mix in flax, honey, raisins, cinnamon, and milk. Feel free to substitute any other ingredients, or simply leave them out.
Egg with Swedish Inspired Larrupin Sauce Ingredients: 1 boiled egg -sauce- 1 part mustard 1 part veganaise (or regular mayo if you must, yucko!) 1 part dill weed 1 part apple cider vinegar salt and pepper to taste
Preparation: 1. Cut the boiled egg in half. Prepare the sauce mixture; by adding more vinegar, you can make it tangier; by adding more veganaise you can make it sweeter; and by adding more mustard you can make it spicier. Put desired amount on top of egg once it is cooled.
I trust you don’t need me explaining the preparation of an apple. Nor do you need to know how to scoop yogurt or steep tea… but if you do… i suppose you could ask? Bon appetite darlings.
