#nerd recipe

FINAL FANTASY XV GREEN CURRY SOUP

“ Strength +160, HP +800, Fire Resistance +70″

As usual, the recipe is below the cut.

-MJ & K

Serves 2-3

• 2 cups coconut milk
  
• 1 cup chicken stock
  
• 1/3 cup green curry paste (*Recipe below*)
  
• 4 tsp palm sugar
  
• 2T fish sauce
  
• 6 kaffir lime leaves
  
• Salt and pepper
  
• 4 small Japanese eggplants, peeled and diced)
  
• 2 red bell peppers, sliced
  
• 4 chicken thighs, (boneless, skinless) diced into 1-inch pieces
  
• Fresh Thai basil leaves
  
• 1 long red chili, sliced diagonally

Bring the coconut milk and chicken stock to a boil over medium high heat. Add the curry paste and mix well until dissolved. Add the palm sugar, lime leaves, and fish sauce and mix again, allowing to cook for another 1 to 2 minutes until fragrant.

Add the chicken, peppers, and eggplant, and simmer for another 3-5 minutes - or until chicken is cooked, the eggplants are no longer buoyant, and the peppers have softened. Serve over rice and garnish with chilies, sliced basil, and extra fish sauce.   

Curry paste:

• 5T shallots
  
• 5T garlic, minced
  
• ½ tsp lime zest
  
• 2 stalks lemongrass, peeled to the bulb and chopped
  
• 4 slices galangal
  
• ¼ tsp peppercorns
  
• 20 green birds-eye chilies
  
• 1 tsp shrimp paste
  
• 1T cilantro stems and a handful of leaves (or 10 coriander roots)
  
• 10 Thai basil leaves
  
• 1 tsp cumin seeds
  
• 3T olive oil

Combine all ingredients in a food processor and blend until the mixture blends into a smooth and bright green paste. This may take up to 5 minutes of constant blending.

Can be made up to a week in advance if refrigerated. If frozen it will keep for 2 months.

BEORN’S HONEY CAKES

Everyone’s got time for a spot of tea and honey cakes after being chased by a giant, angry, Skin-Changing bear! 

As always, recipe is below the cut.

-MJ & K

One large cake or ~12 small cakes

Batter:

• 2 ½ cups cake flour
  
• ½ tsp baking soda
  
• ¼ tsp salt
  
• ½ cup almond flour
  
• 2 stick softened butter
  
• 1 ½ cups sugar
• 4 eggs
  
• 2 tsp vanilla extract
  
• 2 tsp almond extract
  
• ⅔ cup buttermilk
  
• ¼ cup honey
  

Glaze:

• ½ stick butter
  
• ¼ cup brown sugar
  
• ½ cup honey
  
• 1 tsp vanilla extract
  
• Pinch of salt
  
• 1T of amaretto or 1 tsp almond extract
  
• 1 tsp of lemon juice

Preheat Your oven to 350*F.
Liberally apply floured-baking-nonstick spray to your cake pan, or grease and flour it.
Sift together the flour, baking soda, salt, and almond flour. In another container, mix the buttermilk and honey.
Beat the butter on a medium speed until it’s lightened in color and become creamy (3 min), then add the sugar and beat for another 3 minutes until it has become fluffy. Scrape down the bowl and add the vanilla extract, almond extract, and eggs. Add the eggs one at a time, beating and scraping down the bowl after each addition.
In 3 alternating additions, add the flours and milk to the butter mixture. Slowly mix until just incorporated, don’t overmix! Transfer the batter to your cake pan, tapping the pan on a hard surface to get the batter into any grooves if you’re using a pull-apart pan or bundt pan.
Bake for 35-40 minutes until golden, or a toothpick inserted into the middle comes out clean. Let cool for about 10 minutes then turn out on a cooling rack.

Glaze:
Combine all ingredients in a small saucepan over medium-low heat and stir continuously until the sugar has melted and the sauce has begun to thicken. It will foam up a lot so be vigilant. One the glaze has cooled marginally pour it over the cake.