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#spicy and simple lamb rolls
weepinwriter · 4 months
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RO’s favorite foods?
Because the cuisine of RTH is a little different from the normal world, I'll just use them as references for their ideal foods ☺️
Twenty - they prefer more sweeter foods (that are also healthy) over anything else. They have a big sweet tooth so their favourite foods will include desserts like strawberry pies, carrot cakes, cinnamon rolls and ice creams.
Nikita - he likes anything that has meat in it. Vegetables other than potatoes, capsicums and carrots are a big no go for him. Steaks, chicken katsu, lamb chops, kebabs and many more.
Victor/Vanessa - sweet and sour! Although not as classy as Nikita, they love eating tamarind chutney, sweet and sour chicken and sometimes oranges. Gotta stay healthy yknow
Emir/Evara - a true indian to the heart, E. likes to eat their food packed with all sorts of spices. Without that they'd probably starve to death. They love eating samosas, vada pavs, momos, butter chicken, and tandoori chicken. For desserts they vouch for a classic rasgulla over anything else.
Leo - they don't really have a preference for anything, as they have a rather particular taste in food. Neither too greasy nor too dry, not spicy yet not bland at all. However if one were to insist, they'd prefer a well done steak
Caesar - he's a simple guy. Some cheese sandwich will do :) working for the national defence force doesn't leave you with much time to cook good food. But he really liked the cheesecake his wife made that one time on his birthday. He tried to replicate it but couldn't do it
Gael/Gwendolyn - living in poverty and under constant surveillance doesn't give one much choice. They'll eat anything they get, but a nice juicy hamburger will do
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soapkaars · 2 years
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How good are the members of the medical malpractice gang at cooking? If they aren't cooking the food themselves, what kinds of dishes do they like to eat? Imo, alot of them seem like steak and wine kinda guys, but again this is just me?
(Also, thank you for answering all these asks about these characters! Even if pictures aren't included I love hearing your thoughts on them and think this idea of them is pretty neat tbh, so please keep up the good work and I hope you have a good day)!
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I am glad you like me wildly speculating about these characters! I enjoy them a lot, and I just find it neat how Lorre played quite a number of doctors - enough for me to call them the ‘medical malpractice gang’. The name, by the way, is inspired by @medical-malpractice-malewife ‘s handle - I read on one of his posts that he made it to refer to Herman Einstein, and I just love that description so much!
So anyways, what would they cook? What would they eat? Starting with Gogol, because the film actually goes into quite amount of detail as to what he likes and what his interests are. He’s got a maid, so I think that kind of answers that - he doesn’t cook, probably doesn’t like to either. What would he eat? A nice hearty soupe a l’oignon after a day of sawing bones? Maybe a warm boeuf stroganoff because it sort of reminds him of some of the stews he ate from where he came from (Rural Ukraine, probably, considering the name and how he refers himself as a peasant). Perhaps he keeps that maid around because she’s the only French person he’s met who knows and can make nalesniki? (Crepes stuffed with a sweet filling of smetana and cinnamon) Which opens up another interesting question - would Gogol be in touch with other Ukrainian immigrants? It seems to me he does hang around other immigrants - considering dr Wong works for him in his clinic.
What about Karl Fenninger? The Man of Culture. That’s not even his real name, but we’ll roll with it - he’s impersonating a German professor, so we’ll assume he’s German too. Or at least German-speaking. Being a Man of Culture, I like the idea that he’s actually Austrian, from Vienna. He seems the type! So what would this Man of Culture eat? A spicy Hungarian goulash (with paprika), some Turkish coffee in the evenings, on cold evenings a good tafelspitz? (Tailpiece of beef cooked in broth with root vegetables, slices of apple, and potatoes) He would probably be like my great grandfather - another Man of Culture who knew exactly the best places he could buy certain foods he liked (he’d actually travel all the way to Gouda from Rotterdam to buy a pack of stroopwafels). If anyone of these cook, it would be Fenninger, and he’d take great pride in it. But he’d also know exactly which restaurant, which bakery, which patisserie to go to for that One Thing.
Herman Einstein seems to be someone with a huge sweet tooth. I think he likes brioche. Does he cook? Funnily enough it seems more like something Jonathan’d do. I can see Jonathan cooking, but he’d probably leave the kitchen looking like a crime scene. What would they eat? Simple, good stuff. Beans ‘n sausages. A nice steak with potato mash. Grits.
Finally Arthur Lorentz and Nathaniel Billings. It’s my firm belief that Arthur and Nathaniel can both cook. At irregular intervals, because neither of these two are really good at taking care of themselves. Arthur is probably a little better than Nathaniel, but will spend whole evenings reading up on his interests before he remembers to eat something. What would he make? Nathaniel would eat simple stuff, English food like lamb - mild, not too challenging for his palate. And Lorentz? Oh, he’d try anything new! Goulash, Chinese food, Cajun, TexMex… Nathaniel would try along but be a little bit upset at the rich flavours perhaps?
Anyways, thank you for indulging my little fantasies! Don’t take anything I say for gospel, I just really thinking about these characters but I always love to read what other people think about them!
(Edit: credit for this illustration goes squarely to @countdeville because he sent me a cool poster and that inspired me)
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thehungrykat1 · 4 months
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Crown Street Kitchen by Chef Miko Aspiras Offers New All-Day Australian Breakfast Menu
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Highly-acclaimed Celebrity Chef Miko Aspiras has opened a new restaurant down south that serves an all-day Australian breakfast menu and lots more. There may be several other breakfast restaurants in Metro Manila, but this one stands out for introducing the Australian way of enjoying a hearty breakfast any time of the day.
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Crown Street Kitchen by Chef Miko Aspiras opened just a few months ago at the Molito Lifestyle Center in Alabang. In partnership with Visum Ventures, Inc. headed by Filipino-Australian John Michael Hilton, this new restaurant is fast becoming a popular meeting and dining spot for foodies and families living in the south.
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The restaurant is open daily from 9:00am to 9:00pm. Guests can enjoy their breakfast menu any time of the day. Plush sofa chairs and comfortable seats make dining at Crown Street Kitchen a cozy and relaxing experience.
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The Hungry Kat was invited to sample some of the new menu items that Chef Miko had prepared for Crown Street Kitchen. Together with us was our good friend, PR and media specialist Spanky Enriquez.
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Renowned pastry chef Miko Aspiras is sharing his Australian experience with the Filipinos at Crown Street Kitchen. Chef Miko worked as the Executive Pastry Chef at Hilton Sydney for a couple of years, and this new menu is a compilation of his work and life experiences in Australia.
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We started with a few of their signature drinks. The Chocolate Strawberry Oat Latte is a unique and refreshing beverage that combines two of my favorite items, chocolates and strawberries!
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You can also choose to grab a cocktail from Crown Street Kitchen's sister restaurant upstairs, Salt & Ice, which we first visited at their Uptown BGC branch. The Hajimaru is a colorful concoction with roku, campari, strawberry, and sakura.
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Now it's time to sample some of Chef Miko's appetizers. The Garlic Focaccia is a savory pastry that really pops out with its flavors. This would be great for breakfast or even for merienda. The fluffy Italian bread is topped with sesame seeds, local honey, and whipped ricotta.
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The Tuna Loin Crudo is also a lovely item with its raw tuna finished with pomelo, herb oil, and balsamic vinegar. It's like a sashimi and ceviche rolled into one.
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One of our favorites that evening was the Mushroom Toast. This simple dish comes with a symphony of flavors featuring mushroom trio on top of toasted sourdough drizzled with truffle sauce.
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If you truly want a taste of Australia, go and order the Toasty. This house-made sourdough bread comes with Australian butter, and Vegemite.
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So what exactly is Vegemite? I had heard of this a few times before but we had never tried it until today. Vegemite is a dark-brown, nutrient-rich paste made of extract of yeast and vegetables which is widely enjoyed in Australia.
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Chef Mico even demonstrated how he enjoys his Vegemite. Just place a few scoops on your bread together with butter and you are good to go. He said that he makes this for breakfast everyday while he was in Australia.
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Now let's try some of the pastas. The Spaghetti Vongole is a popular Italian dish with its spaghetti pasta cooked with clams, garlic, white wine, and chili flakes. This has a bit of a spicy kick which everyone seemed to enjoy.
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There's also the Pappardelle Lamb Ragu, a rich and meaty pasta dish cooked with slowly braised lamb ragu, the ultimate Italian comfort food. This Succulent lamb shoulder is slowly braised with onions, carrots, celery, tomatoes, & hardy herbs for a meaty combination.
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We all loved the Penne Alla Vodka Prawn with Chili which comes with generous servings of prawns. It's not as spicy as I thought it would be so no worries for me.
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Australians are very proud of their meaty barbecues so the Aussie Barbie is the best way to experience Australian cuisine. This big bad platter comes with an assortment of meats and seafood including beef, chicken, sausages, and shrimp.
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Everyone knows that I am a big steak lover so my favorite dish was obviously the Tenderloin Steak with Pumpkin Purée. This gorgeous beef is cooked perfectly and served medium rare.
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For desserts, we tried several of Chef Miko's tempting cakes and pastries. The Banana Bread Toastie comes with caramelized bananas and a scoop of vanilla ice cream.
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There's also the Orange Ricotta Cheesecake and Chef Miko's signature Chocolate Cake to complete our adventurous journey to the Land Down Under.
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We would like to thank Chef Miko Aspiras for hosting our Australian culinary expedition and showing us a slice of the Aussie life. Crown Street Kitchen is a great new addition to the growing lineup of foodie destinations in Alabang so make sure to drop by if you happen to be visiting the south
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Crown Street Kitchen by Chef Miko
Molito Lifestyle Center, Madrigal Avenue corner Commerce Avenue, Muntinlupa City
(0969) 382-0210
www.facebook.com/crownstreetkitchenbychefmiko
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makkalchon · 11 months
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How to Make a Kebab?
Korean cuisine is renowned for its diverse flavors, vibrant colors, and healthy ingredients. From spicy kimchi to savory bulgogi, Korean dishes offer a unique culinary experience that tantalizes the taste buds. But have you ever wondered what Koreans eat on a daily basis? In this article, we'll explore the everyday foods consumed by Koreans and provide some insights into their dietary habits. Whether you're a food enthusiast or simply curious about Korean culture, get ready to feast your eyes (and stomach) on some delicious delights!
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What is a Kebab?
Kebabs are a popular dish in many countries, including Korea. So what exactly is a kebab? At its most basic level, a kebab is a type of grilled meat that's typically served on skewers or sticks. The meat can be marinated in various spices and herbs to add flavor and tenderness. There are different types of kebabs depending on the country and culture. In Korea, one common variation is the galbi kebab, which features beef short ribs cut into small pieces and threaded onto skewers with vegetables like onions and peppers.
visit the website Other types of kebabs may include chicken or lamb, often seasoned with aromatic spices like cumin, coriander, and paprika. Whatever the meat choice may be, it's usually accompanied by veggies such as bell peppers or cherry tomatoes to add freshness to the dish. Kebabs are typically cooked over an open flame grill until they're perfectly charred on the outside yet tender on the inside. This cooking method helps lock in moisture while imparting smoky flavors that make for a delicious meal. Whether you're trying Korean-style galbi or another type of kebab from around the world - these delectable dishes have something for everyone!
Types of Kebabs
When it comes to kebabs, there are endless possibilities of flavor combinations and ingredients. Here are some popular types of kebabs from around the world: First up, the classic Shish Kebab from Turkey. This delicious skewered meat dish is typically made with lamb or beef marinated in olive oil, lemon juice, garlic and herbs. Next, we have the Chapli Kebab from Pakistan which consists of a spicy ground meat patty that's pan-fried until crispy. The unique blend of spices such as cumin and coriander give this kebab its distinct taste. Another famous type is Seekh Kebab from India made with minced lamb or chicken mixed with onions, garlic and various spices before being grilled on skewers over charcoal fire. Moving across to Middle East we have Adana Kebab originating in Turkey's Adana province. It’s similar to shish kabob but spicier because it’s seasoned with red pepper flakes or paprika along with other traditional Turkish seasonings. Lastly we have Doner Kebab which originated in Turkey but has become famous worldwide due to its fast food version called Gyro/Shawarma/Kati Rolls etc. Made by stacking thin slices of meat onto a spit which rotates slowly next to an open flame for hours then thinly sliced off for serving purposes. These are just a few examples of the many types of kebabs enjoyed around the globe!
How to Make a Kebab
Making a kebab may seem intimidating, but it's actually quite simple. The first step is to choose your protein - chicken, beef, lamb or even tofu if you're vegetarian. Cut the meat into small cubes and marinate in your choice of spices for at least an hour. Next, prepare your vegetables. Bell peppers, onions and tomatoes are traditional choices for kebabs. Cut them into similarly sized pieces as your meat. Once everything is prepped, start assembling your kebab skewers by alternating between the meat and vegetables. Don't overcrowd the skewer as this will prevent even cooking. Preheat your grill or oven to medium-high heat and lightly oil the grates/sheet pan to prevent sticking. Cook the kebabs until they are charred on all sides and cooked through (this should take about 10-15 minutes). Serve hot with pita bread, tzatziki sauce or hummus for dipping. Enjoy!
What to Serve with a Kebab
When it comes to serving kebabs, there are plenty of delicious options that can complement the flavors and textures of this popular dish. One classic choice is a side salad, which can be made with fresh greens, juicy tomatoes, crunchy cucumbers and tangy dressing. Another great option is grilled vegetables like zucchini or bell peppers that add some extra smokiness to your meal. If you're looking for something more substantial, consider adding rice or bulgur pilaf on the side. These grains have a mild flavor that pairs well with the bold spices in kebab meat. Alternatively, you could also make some roasted potatoes or sweet potato fries as a hearty accompaniment. For those who enjoy dips and sauces with their food, try making tzatziki sauce or hummus to serve alongside your kebabs. You could even experiment by mixing different herbs and spices into these dips to create unique flavor combinations. Don't forget about beverages! A refreshing glass of lemonade or iced tea can balance out the heat from spicy kebab seasoning while also quenching thirsts on hot summer days. Wine lovers might enjoy pairing their meal with a light-bodied red wine like Pinot Noir or Beaujolais. There are endless possibilities when it comes to serving kebabs – just use your imagination!
FAQs
FAQs or frequently asked questions are a common way to address any concerns that readers might have. Here are some answers to the most common questions about Korean cuisine: What is the staple food of Koreans? The staple food of Koreans is rice, which they consume with almost every meal. What makes Korean food different from other Asian cuisines? Korean cuisine is known for its fermented foods such as kimchi and its heavy use of red pepper flakes. It also has a unique blend of sweet, salty, sour and spicy flavors in many dishes. Are there vegetarian options in Korean cuisine? Yes, there are plenty of vegetarian options available in Korean cuisine such as vegetable stir-fry (bok choy), tofu soup (soon dubu jjigae) and spinach pancakes (sigumchi jeon). Is it safe to eat street food in Korea? Yes, it's generally safe to eat street food in Korea as long as you choose vendors who follow hygiene guidelines. Do Koreans only eat spicy food? No, not all Korean dishes are spicy! There are plenty of mild-flavored dishes like bibimbap (mixed rice bowl) and japchae (glass noodle stir-fry). Can I find halal or kosher options in Korea? It can be challenging to find halal or kosher options outside Seoul but major cities like Seoul do have restaurants that cater to these dietary restrictions.
Conclusion
Korean cuisine is diverse and full of delicious flavors. While there are many foods that Koreans eat on a daily basis, some of the most common staples include rice, kimchi, soups, stews, and meat dishes like bulgogi and galbi. These meals are often accompanied by various banchan or side dishes to add more flavor and nutrition to each meal. Whether you're looking to try new recipes at home or venture out to a Korean restaurant for an authentic experience, exploring Korean food can be both exciting and satisfying. By learning about the ingredients used in traditional Korean cooking and trying out different recipes yourself, you can gain a greater appreciation for this unique cuisine. So why not give it a try? Start with one dish or ingredient at a time and see where your tastebuds take you on your journey through Korean cuisine!
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zeedpantry · 1 year
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Zeed Pantry - Lebanese Food Online
We are on a mission to supply American food pantries with Lebanon’s finest products. As a result, our work requires us to partner only with local processors and farms that adhere to the highest international quality standards. Even though Lebanon is one of the smallest countries in the world, it has a remarkable variety of microclimates, which contribute to the incredible variety in the local climate and soil composition, or terroir. These lands have been terraced, plowed, planted, and harvested for the best crops for centuries. The items sold by ZEED are a testament to the centuries of expertise and skill of Lebanese farmers and artisans.
In Lebanon, stews are quite common. The food is frequently hot and spicy. However, because of the warm weather, many vegetarian dishes are also light.” Meza” is a traditional meal. The popular beef dish known as “kibbeh” can be consumed raw, baked, or fried.
One of the world’s highest-rated cuisines is Lebanese food. For centuries, world cuisine has been influenced by Lebanese dishes. Hummus, tabbouleh, kibbe, shawarma, falafel, and many other well-known Lebanese dishes are among them.
Shop Now: Shop Lebanese Food
Lebanon’s food culture is rooted in its long history. Are Lebanese recipes vegan or vegetarian? Traditional Lebanese foods reflect a rich heritage that has been shaped by thousands of years of living in the Levant, also known as the Eastern Mediterranean. Because people couldn’t afford to buy meat, many Lebanese food traditions call for meatless meals. They added flavor and protein to their recipes by adding additional ingredients.
Manakish, a simple dough in the shape of a circle that is filled with cheese, za’atar, meat, and kosher—fermented yogurt with tomato paste and sesame seeds — is the most common breakfast dish in Lebanon.
The dough is known as Saji or saj when it is rolled out thinly, which is a version that is more delicate and crisper. This is a cheese and honey spread that is typically spread on a flatbread, similar to a French crepe.
Because it is a type of strained yogurt that is used as a spread or dip, labneh is similar to cream cheese. With tomatoes, cucumbers, and olives, it is typically served with olive oil drizzled over it. Labneh is a sweet pastry that is typically served for breakfast. For a bite that is more savory, it is seasoned with salt, garlic, and mint. Layers of cheese, cream, pistachios, or other nuts make up this classic dish. The dish is made on a large tray with phyllo dough and Akkawi cheese on the bottom. It is served on Lebanese bread after being further soaked in rosewater syrup.
These are dough-based, savory pastries from Lebanon that are frequently served on the street. They are filled with cheese, spinach, ground beef or lamb, tomato paste, and other savory fillings, much like a mini-pizza.
The food from Lebanon is well known. You can Shop for Lebanese Food anywhere.
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10 IT staff business meeting buffet ideas in restaurant
A corporate buffet catering is usually called for when companies organize events or seminars and are planning for a top-notch refreshment for the guests. This can come in handy during training, workshops, etc. The main purpose of organizing a corporate meeting or party is to enhance your business contacts while ensuring that the catering complements your effort.
Bear in mind that the quality of food and service is crucial in corporate catering just like social catering is important. Many professional catering companies that can work with you to create amazing menu options for a buffet. In this article, we will give you some examples of mouthwatering menu items to inspire your corporate buffet.
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1. Mediterranean Grilled Chicken
A fantastic source of protein, it has mildly spiced chicken in a cold, creamy dill sauce, bringing flavors of the Mediterranean to your plate. The warmth that the cinnamon, cardamom, and paprika bring to the chicken breast is traditional. Although nutmeg is often associated with desserts, it lends a punch to savory dishes, much like the adaptable cinnamon. The combination of the spice mixture and the grill results in savory, smokey chicken breasts that are ready to be dipped in a delectable sauce.
2. Barbecue Fish Kebab on Skewer
Any day is a great time to serve kebabs. They provide a wonderful approach to enjoying grilled meat, fish, and veggies. Any white fish will taste better when grilled with our traditional well-seasoned fish kebabs, which are simple to make and flavor any white fish with paprika, turmeric, chilli powder, garlic, and cilantro. These fish kebabs can be served on a skewer by themselves, or you may choose to eat them with rice and other grilled veggies, etc.
3. Garlic Butter Prawns
A favorite among seafood enthusiasts, Butter Garlic Prawns is known for its potent, alluring aroma. Prawns and shrimp are nearly identical in every recipe, notwithstanding a few structural variations. Compound butter used as a flavoring is called garlic butter and is made up of pounded butter and garlic. This is one of our specialty dishes, and it is always delightful with well-deshelled prawns.
4. Hungarian Lamb Ragout
We urge you to sample Hungarian lamb stew recipes. This can be prepared as a delectable dinner of aromatic, creamy, tarragon-infused lamb soup with colorful veggies. Sometimes it is best prepared using cuts that melt over a longer cooking period, producing meat that is genuinely melt-in-your-mouth tender and flavorful.
5. Mixed Vegetables in a Deluxe Medley
At your buffet, this will work as a flexible and nutritious side dish. It is a beautiful combination of your favorite vegetables, enhancing every meal with flavor and color. It will undoubtedly be a hit because it is prepared with savory spices that enhance its inherent goodness.
6. Mediterranean-style rice with raisins
Once more, we propose adding another Mediterranean-style dish to your buffet. This rice dish's brilliant golden color is a result of turmeric seasoning. Curry powder provides complexity, while sweet raisins and umami-rich soy sauce balance the earthy, somewhat bitter flavor of the turmeric. This needs to be on your buffet menu, in our opinion.
7. Fudge and Chocolate Custard Pudding in a Shot Glass
We presume that everyone enjoys nice chocolate. This dessert dish is a gift from chocolate heaven since it is so creamy, rich, and chocolaty. Fudge is a kind of sugary candy created by combining sugar, butter, and milk and then heating it. To get a smooth, creamy texture, the mixture is whipped while it cools. A variety of flavors can be put within or on top, including fruits, nuts, chocolate, caramel, candies, and sweets. At the buffet, these desserts are presented in shot glasses.
8. Golden Vegetarian Salad Roll
The visitors who want a light supper will love these delicate, pastel-colored rolls. They provide a deliciously spicy and nutritious element to your menu. You can pick from a variety of vegetables here. They provide appealing rolls for the buffet, ranging from spicy ones to green vegetable ones.
9. Deluxe Fresh Fruits Platter
Fresh fruit is always a good choice. A selection of delectable fruits that have been sliced and garnished to fit your occasion make up the Deluxe Fresh Fruit Platter. They can contain everything from strawberries to apples to papaya to honeydew melon to watermelon to pineapple to seedless grapes to oranges, etc. They can also include anything else that would add fantastic sources of hydration and nutrients to your buffet.
10. Drinkable Apple Juice
Healthy drinks are perfect for a superb corporate buffet. A glass of apple juice is hydrating, sweet, and tangy with a hint of tartness. It is also nutrient-rich. To lower the number of calories in your apple juice, choose an unsweetened or natural juice since commercially made juices typically contain a lot of sugar. This beverage, among many others, will stimulate a visitor's appetite.
We hope you loved our Corporate buffet ideas. You can count on these menu items to make your buffet experience a memorable event!!!!
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spicesocial · 2 years
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Top Indian Cuisine in the Capitol of California
Indian food is a constellation of rich culinary traditions and influences from across the Asian continent. A potpourri of diverse cultures, religions, and ethnicity, India brings one of the most flavorful and vibrant cuisines in the world. From lip-smacking entrées and appetizers to delicious main courses and even more delightful desserts, there is something for every mood and palate. So, hit the best Indian restaurant in Fullerton and indulge in a never-before dining experience with our top picks.
The Savory Samosa
Looking for small bites to munch on? Do not miss the samosa. It is a popular midday or evening snack for Indians, but even Americans love it. And the biggest secret behind its popularity is its variety of fillings that cater to curious tastes around the world. The deep-fried or baked pastry comes with a savory filling of spiced potatoes, peas, onions, lentils, or minced meat.
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The tangy tamarind sauce makes the perfect condiment with this dish, which you can fondly relish at any good Indian restaurant in Fullerton, California.
The Kathi Rolls
Visit the streets of India anytime and you will find people savoring the deliciously spicy and tangy Kathi Rolls. But honestly, you do not need to visit India to taste this delicacy — now you can have it right in Fullerton. Head off to the best Indian places to eat in Fullerton and you may be lucky to grab a mouth-watering Kathi Roll.
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It is an Indian-style Malabar wrap with spiced paneer, chicken, or lamb fillings. The paratha is generously stuffed with the filling and then topped with onion slices, peppers, and green chutney for lip-smacking flavors. What more! You can grab one on the go, whether off to work, shopping, or more.
The Tantalizing Tikkas
Dating back to the era of the Mughal invasion of India, tikkas are one of the most popular Indian dishes you can relish in Fullerton. The dish comes in numerous variations, though the basic recipe involves chunks of paneer or chicken marinated in yogurt, herbs and aromatic spices, and then grilled in skewers.
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The flavors and smoky aroma that come from grilling the marinated paneer or chicken in tandoor enhance the taste of the dish. It makes one of the best snacks you can relish at the “best Indian restaurant near me.”
The Delectable Chicken Curry
The simple yet delicious chicken curry is another Indian main course staple that is perfect for your lunch or dinner. In this recipe, tender chicken pieces are simmered in a gravy made of onions, ginger, garlic, and tomatoes. The chunks of potatoes further enhance the flavor of the dish.
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One of the biggest secrets behind this delicious Indian food is using bone-in chicken pieces. It adds a richer and deeper flavor to the curry. Toasted whole spices like cinnamon, coriander, cumin, and chilies make the dish intensely fiery and flavorful. The traditional chicken curry is best served with steamed rice, naan, paratha, or tandoori roti.
The Tempting Vindaloo
Not the most typical Indian food, but Vindaloo is a delicacy you will find at any good Indian restaurant in Fullerton. It is an easy and quick spicy curry, made of marinated chicken or lamb pieces simmered in a tangy vinegar-based sauce. Hailing from Portugal, the dish has proudly made its place in Indian cuisine because of its spiciness and curry-based consistency.
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Despite its fieriness, Americans love this dish and it is best eaten with steamed rice. The spiciness of the recipe can be toned down depending on your taste.
Dal Makhani
The soup-like Indian delicacy is a favorite among vegetarians who are looking for rich flavors. It is prepared by stewing black lentils for hours and then tempering it with ghee, mustard seeds, and curry leaves. 
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In some recipes, the cream is also added to get a rich and creamy consistency for a classic Indian taste.
Conclusion
Want to savor the best “Indian cuisine near me Fullerton?” Do not miss these top recipes that reflect the true flavors and aromas of authentic Indian food. And delightfully, you do not need to be in India to savor these delicacies. There are many good Indian restaurants in Fullerton that serve authentic Indian flavors that you will relish forever.
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vannimamibaking · 3 years
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Spicy and simple lamb rolls as the 92nd bake from the 2016 Great British Bakeoff cookbook. If you opt for the ready made pastry it’s a quick mix of the meat, onions and spices (paprika, cumin, coriander and cinnamon), and then cut the dough, fill, decorate and bake. It was too much meat fir me, the dried apricots did not balance out the meat. I’ll put much less filling next time. Great party appetizer.
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inviouswriting · 3 years
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Apron
This will be one of my better smuts. Showing what I am capable of~
Simeon x fem!reader.
Prompting for an apron idea. This might have multiple parts.
Themes - Smut, naked apron, established relationships, size kink, overstimulation, descriptive stuff, nipple play, temperature play, all that entails to smut. An excuse to write some Simeon smut.
There is a serene quiet of the morning, you had gotten up earlier than you normally would like to. You smile to yourself as you work to get out of the dark brown arms that had you secure in them. They even grasp for you, you supply Simeon with a pillow to bury his face into. You don’t miss the finger that runs down the middle of your bare back.
“Come back... My lamb...” Groggy is Simeon’s voice as he seeks you out snaring your waist to pull you back into his arms, the pillow not sufficient enough for the angel.
“Simeon, my angel. I want to do something for you.” He succeeds in pulling you back down to him. His head pressing into the crook of your neck with happy hums of approval. Even nuzzling his cheek into yours. You almost want to give up your plans and let him have his way.
Almost. 
“A little longer please?” A simple kiss pressed along your ear, and you feel your legs hot. You steel yourself against his charm, and start to move out of his arms again.
“Simeon, please let me up? I’ll make it up to you.” You bargain with him, if you had to guess his blue eyes would be looking at you with that pout he manages. 
“Alright my lamb... I’ll be cold without you.” You look at him over your shoulder with a wink, and he lowers his eyes to your back, sheepish, you see his face lighten up with a blush on it. You reach a hand to his head and rub through his hair earning more happy hums. 
The grip on your waist lessens, and you slip out of his arms entirely. You hand him back the pillow he had shoved aside for you instead. He takes it, resting his head back on it, enjoying your scent.
You tug on a robe and leave your angel after he closes his eyes to get some more sleep. An idea was given to you by Asmodeus, to spice things up with your Celestial lover. You had made a special request the day prior for Barbatos to take care of Luke, and Solomon. Keeping the two out of the Purgatory hall for what you had in store. 
You set about making breakfast for you and Simeon. Something simple but to give you both energy. In fruit crepes and eggs. When you had finished making some of the food, you hear the quiet shuffling of Simeon’s feet, finally roused enough to find out what you were doing and what you made. You feel shy for what you were about to do.
Carefully you remove the robe you had on, and checked the ribbon for the apron holding it together in back. A light green sheer silk apron that went down to your thighs. You fiddle with the hem to make sure it is in place, you shed the last piece of clothing you had underneath in panties while tugging up stockings that went with the apron. Your face burned in embarrassment as you kept your attention on the food to not burn it.
“Lamb? This smells nice, eh!” You hear his voice hitch. You have your back to Simeon, and you turn off the stove now that the last of the food cooked. You look over your shoulder to your angel, he is more than just blushing, he even covered his face. Sometimes you wonder if he is too innocent, fitting as an angel. You almost blush more, but keep your nerve as you turn back to collect the plates.
“I hope you like what I made, I remembered something from my home world. Strawberry crepes.” You carry on non-chalant like you weren’t parading around half naked to him. You note he is shirtless but wearing his white pants. 
“Ahh... I’ll like anything made by you.” Simeon uncovers his face, and takes a deep breath getting a better look at you. You set down the plates, purposefully leaning over to allow the sides of the apron shift down to expose a breast to his eyes. He had taken a seat, and now his hands go down to his lap.
“That outfit... where did you get it? Asmodeus?” You beam at him and nod, the avatar of lust providing you ways to keep things spicy between you and Simeon. You see Simeon looking off to the side to avoid his rising problems. A devilish idea pops into your mind as you tap your angel’s shoulder getting his attention.
“Yes my lamb?” His voice sounded pained, while you two have been intimate many times, it doesn’t take much to get his attention in that area, all you have to do is look him in his eyes and he knows. With the space he creates between the table and himself, you slip onto his lap. Deliberately choosing to seat your rear on the bulge of his pants. You hear him groan at having his straining erection sat on, specially when relief for it is separated by his clothing.
“We should eat before it gets cold.” You say cheerfully, you even bring a fork up for him to take a bite. Simeon’s hands touch at your waist to shift you down to not have you seated just so on him. You only shift grinding down against him, his mouth parts and a moan slips out. You press the fork to his lips and he takes a bite of the offering. Focusing on the sweetness over his tongue, anything other than the heat of you on him like this.
You repeat this, taking bites of your own food in between forkfuls to Simeon. When he announces he is full, you lean in and give him a reassuring kiss. You are met with equal passion, even him pressing forward to you to feel softness. You indulge him, letting Simeon deepen the kiss, tongue dancing around yours, you feel bare hands slipping underneath the side of the apron to feel your skin along your inner thigh.
You taper the kiss off with tugging his bottom lip, hidden promise, he chases after your lips only to kiss your shoulder as you get up off of him.
“I should clean these~” Simeon stares at your back as you walk away from him. The angel more than just a little turned on, he needed you now. So when you return and collect more dishes, you feel Simeon grab for you much like earlier in the bedroom. Snaring you at your waist to tug you into his arms. But you are fast as you swat his hands off.
“Lamb! Please!” Simeon’s gentle voice is a hair sharper, you lock eyes with him and see how much he is desperate for your touch. You are almost merciful, but you needed to clear the table before he could even touch you.
“Patience is a virtue.” Your voice reminding him. Simeon turns his head away to hide his further blush, his hands going down to palm himself through his pants to relieve some pressure. You finish clearing the table and wipe it clear of any syrups or crumbs. 
Simeon has been watching you move about gracefully, looking away a few times that he is surprised when you nudge him to scoot his chair back so you can fit in his lap again. You loop your arms around his neck, meeting his eyes when he turns his gaze on you. He barely registered the sound of things being set onto the table, he eyes a glass of ice, but his attention is on you fully.
“I know we just ate, but would you like a little extra?” You play it up, and Simeon eyes you weary at the idea of more food, only getting it when you roll your hips forward to his own. 
“Very much... I would love extra, Please, my love, I am aching.” You are merciful on him with how his voice is pleading to you now. You lean up to kiss him full, and are met with an equal press back, almost like he is drowning for your kisses.
 You hum into the kiss distracting him with quick and small pecks. His hands at your waist tugging the apron up so his fingers could delve along your sensitive folds. He spreads them apart with two fingers while his middle dips in, Simeon parts the kiss to eye you at how wet you are. 
“Looks like someone was enjoying this too much.” Gentle rubs of his finger around your clit that you wiggle in his lap to push his hand closer. You sheepishly give him a wink only to bury your face in his shoulder when the long finger slips inside.
“You’re very warm this morning... I want to feel more.” Simeon presses kisses along your neck, following the trail of marks he left the night prior. You turn your face to press into his neck; leaving a few soft kisses of your own against it. You both bump heads gently, earning a soft scoff in your cheek when you both wanted to kiss the other’s face.
You rock your hips with Simeon’s hand when he adds another finger inside of you. Your face visibly flushes dark from feeling so hot, that you almost forgot about the ice. You squeeze your thighs to trap Simeon’s hand there, giving small movements with his fingers curling.
“Simeon? Would you kiss me please?” You request, and he happily obliges, pressing a series to your lips. Enough to distract the angel from your hands reaching behind to the glass, you pull two ice cubes from it one you hide in the palm of your left hand, the other you bring up along side your faces.
Simeon parts from the kiss when he feels cold on his cheek, the ice cube being traced from the edge of his jaw, to between your lips together. You hold an end and give him a quiet stare. The angel catches on, and meets your lips on the other end of the ice. 
You tilt your head to kiss him easier, Simeon takes the ice into his mouth and you chase after it as he draws your tongue in to dance with his. You feel his free hand move to the back of your head to hold you in place. You grind down on his hand wanting him now, but you press your left hand to the center of his back. 
Simeon jolts a bit from the sudden cold on his back, and you both break the kiss for air. You hear the ice on the table move as Simeon grabs two, and holds one in his mouth like you did. The other one he runs his palm down your arm. You sigh out and lean forward to kiss him again.
You grind more on his hand till Simeon adds a third finger, you whine into the kiss at the stretch. You feel his thumb brush your clit as Simeon nudges your legs apart to have better movement with his hand. You moan off of the kiss when his fingers press that one spot that has your legs trembling. 
You meet his blue eyes, and Simeon looks proud of himself for the sight that is only his. Your face twisted in pleasure, and eyes now pleading him like his were you earlier. You look away only for him to tilt your head back up to his, a sweet kiss pressed to your lips. Simeon withdraws his hand that had been pleasing you and you feel empty without him.
“My lamb, patience is a virtue.” He uses your words against you, and you feel him shift against you to undo his pants down enough. Simeon helps you lay back on the table, hanging your lower half towards his own as he stands. 
Pushing the chair he had been sitting in away. Simeon kneels down much to your surprise of him almost ready to take you on the table. Instead you feel him rest your legs over his shoulders, while he uses his hands to spread your folds apart. 
“You’re very wet. Do my fingers feel that good?” You almost answer him if it weren’t for the lick around your clit. You dig your heels into the center of his back to pull him closer. Simeon didn’t need to be encouraged twice before his mouth presses full to your pussy, his tongue delving between the folds to lap from opening to clit then back down.
Your nails scratch at the table, and you bite back moans as Simeon holds your legs apart from you trying to close them on him. You noticed the glass of ice missing from the table, and yelp when something cold presses along your hole. Simeon’s hot mouth catches the ice cube and draws it along your folds using his tongue to press the cube around your clit. Your legs shake; Simeon feels your heels digging into his back more when he breathes a hot breath over the path he drew with the ice.
He does this long enough to ensure you are relaxed and thoroughly soaked for him. With one last kiss to your clit, Simeon rises back up, keeping your legs apart as he sets the glass next to your side. The ice in it almost completely melted, save for a few stray cubes and water now.
“Ready for me my love?” Simeon asks, grinding his cock along your folds slicking himself. He exhales a breath feeling the slight difference between hot and cold. 
“Of course I am.. please Simeon? Love me?” A smile crosses his face as he looks at you.
“I already love you.” You wanted to shove him for being sweet and sexy at the same time. But any words you were about to say die on your tongue when he presses inside. A sharp gasp pulled from you for pushing in swift, only to still and be seated full inside. Simeon reaches his fingers into the glass for any remaining ice and presses a melting cube to the front of your chest circling a nipple, watching the already sheer material expose more of your breast.
Simeon settles into a rhythm with you, slow pull backs, with quick thrusts in. He feels good, and you enjoy his size, thick enough to be a reason for alot of foreplay, while long and curved enough that makes you see stars every time he pushes in.
“Love me... please love me... more.” You manage, your arms going to loop around Simeon’s neck as he buries his face into your shoulder, breathy pants against your ear. You wrap your legs around his waist at his urging, and dig your heels into his hips to pull him to yourself.
A shock of cold hits your front, you snap your attention to Simeon who smirks as he had emptied the glass of cold water on you. The angel raises up as he admires your chest fully visible to his eyes. You almost scold him about not ruining the apron, but his hands grabbing your chest to squeeze your nipples makes it hard to do anything but moan out for him.
“Simeon...” You call his name, as his pace increases, he feels like he is in a further heaven than his home in the Celestial Realm. 
“My name, lamb... say it again... please.” Your hands go to the back of his head when he lowers it down to circle a nipple with his tongue then engulfs it through the fabric to suck on it. Gently tugging with his teeth, enough that you arch off the table beneath him. 
“Simeon! Please!” You were teetering on that edge, and Simeon feels it in the way you are alot hotter and squeezing him when he thrusts in. Your nails scratch at the middle of Simeon’s back when he came up to be within your arms. His own arms working underneath you to hold you to him. 
Simeon focuses on the building pressure in his own pending orgasm, while you cling to him, yours hits you hard; your nails scratching fine lines down his back that will have the angel wearing full shirts for a bit. 
Simeon feels immense heat and tight around his cock, that makes it hard to thrust in for himself. He pushes in and you hear him moan out in pleased sighs at feeling you so tight around him that he releases inside. Simeon lays on top of you, pressing kisses to your face. You sigh content and run your fingers through his hair petting his head to earn hums of approval. 
“I love you..” You hear muffled in your neck.
“I love you too, Simeon.” You return his affections, he lifts his head to meet your stare. A kiss shared between you both. You purr into it happily. Simeon tugs you with him to sit back in the chair, you groan a little as he pulls himself free of your folds.
“You want to do more right?” You ask, Simeon’s eyes widen at your question, and you see his face pink up.
“I would love that. We still have a while before Solomon and Luke are back?” You nod.
“They’ll be back in the evening.” 
“Then let’s take advantage of our time together, it’s rare that we get such alone time.” Simeon’s voice sounds happier at the idea of spending the day with you like this.
“I knew you’d be happy.” You begin to undo the apron, wanting it off your skin. You even look at the table to see the mess of water.
“We should clean up first.” You mention.
“We will, after we make more of a mess. May I ask something?”
“Yes? Simeon?” You can see his mind working for something.
“What do you say to something sweet?” 
“I could use some sugar.” You smile up at him, and his eyes seem to shine from the idea of something more.
~~~~End Part 1~~~~~
I’ll continue this! I just want to separate sections~
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tastesoftamriel · 3 years
Note
What kinds of foods were you not expecting certain races to enjoy? Like, things you thought for sure the Altmer wouldn't eat EVER, but they actually do?
There are certainly a surprising number of culinary irregularities all Tamrielic races have, despite the overwhelming number of picky eaters (Skyrim and Valenwood, I'm looking at you). These are some of the ones which caught me off-guard...
Argonians
Traditional Argonian cuisine is known for being spicy and a whirlwind of flavours, so the mildness and complexity of foam frog soufflé was not what I expected! In terms of taste and texture, it's comparable to the classic Breton orange liqueur flambéed soufflé. The naturally-occurring foam generated by foam frogs is whipped with coconut milk and scuttlebloom nectar, then gently baked in delicate clay ramekins in a traditional stone oven. It is then sprinkled with a bit of coconut sugar, and drenched in sweet banana liqueur before getting blasted with a Flame spell right at your table! Don't think you can try this at home though- this recipe takes a lot of skill to pull off, and is considered one of the most impressive dishes in Saxhleel cuisine. And yes, it's Breton-approved, but don't tell them that the frog foam is actually residue from mating and is filled with tadpoles.
Breton
On that note, the Breton kitchen is full of surprises! It's well known that High Rock gastronomy is very focused on sit-down meals and the correct use of cutlery, so finger foods aren't very traditional, even among the common folk. It blew my mind when I first visited Daggerfall and found taverns and market stands selling Orcish kebabs! These messy, enormous rolls have been downsized (and underfilled) to suit Breton tastes, but the strongly spiced goat meat, frost mirriam yoghurt sauce, and tasty radish balls are true to the original! You'll even find nobles sending their butlers out to procure a hot kebab for them to eat out of view of the public eye...it would be mortifying if somebody saw a drop of chili sauce dripping down a noblewoman's chin!
Bosmer
Green Pact Bosmeri food isn't known for its sweets, so the very existence of meat-based desserts was initially baffling to me. A Valenwood favourite is the boiled pudding, which is made from eggs, milk, suet, and cricket flour, and sweetened with imported sugar, sweet condensed milk, or candied fruit. As such, these dense puddings are sometimes known as Falinesti Forbidden Fruit, and they're sometimes decorated to look like large oranges, apples, or coconuts for the shock factor! And if you're curious to try this strange but tasty dessert, you'll be pleased to know that a new recipe is coming soon...
Nords
I admit it, Skyrim cuisine can be a little bland compared to the food of most other races, but this little gem is a dish most outsiders don't know about- Akaviri casserole. I don't know if it's actually Akaviri in origin, or if somebody just thought it sounded exotic, but it is deceptively spicy, and not in a way most Tamrielic people know it. Its key ingredient is frost peppercorns, which grow at high altitudes in Skyrim and around the Druadach Mountains, are coveted by alchemists, but also pack a serious punch in any dish. While regular chilis have a sharp burn, frost peppercorns leave a numbing, tingly feeling that spice masochists love. Anywhere from a couple of peppercorns to a whole fistful of them go into a casserole dish with an eidar cheese sauce, venison, juniper berries, and vegetables like potatoes and carrots. In other words, it's just another Nord dish...but painful.
Redguards
I mentioned a while ago that Redguards detest moldy or fermented foods, due to the close association with rot and death. There is an exception to this however, and it's surprisingly something that's served in every Hammerfell household: fish paste. Similar in taste to the Imperial garum, fermented fish paste is literally made from leftover fisherman's offcuts which usually have been left out in the sun all day. Rather than leaving the scraps to the vultures, at the end of the day they're shovelled into stone amphorae containing gods know what (it's a closely guarded secret) and are left to ferment for two days in a cellar. Of course, there are plenty of posh Redguard fish pastes on the market with Abecean longfin caviar, but this is first and foremost a food of the common people, with humble (if slightly gross) origins.
Imperials
I've always loved the predictability of Cyrodiilic cooking...until you find something like barbecued minotaur ribs. Ribs aren't anything surprising, but Imperial ribs are usually tender, delicate lamb or faun. Eating is a serious, dignified affair, so this is a completely astounding defiance of customs. Minotaur meat is a rare delicacy, and they're normally basted in a red wine, honey, and mustard sauce, and grilled on flaming coals. The end result is a meaty, sweet mess, and definitely just as undignified to eat (if not moreso) than the Breton kebabs. If you're willing to get your hands dirty and abandon haughty Imperial decorum, you've found a carnivore's dream.
Khajiit
Gryphons can be dangerous pests to the Khajiit living outside city walls in Elsweyr. When they've snatched enough sheep or wounded people, villagers will often band together and hunt the responsible gryphon, and eat it at a communal feast. A successful gryphon hunt is a cause for celebration among Khajiit, and is seen as a good omen and blessing from Hircine, the Hungry Cat. The reason this is fascinating to me is that gryphons are sort of like a cross between turkey and beef in form and taste, and no other race eats them. After it is plucked, gryphon meat is hacked into chunks and distributed by the clan chief between households, who then cook and share it with the village. Gryphon dishes range from red curried gryphon with saffron rice to a simple roast gryphon with moon sugar.
Altmer
It's an industry joke that cooking for High Elves is like trying to milk a kagouti; it makes no sense, they're probably going to get mad, and it's impossible. Imagine my astonishment, then, when I learned that even haughty Summerset is not immune from the delicious clutches of...macaroni and cheese. They'll opt for ingredients like cave-aged, 80 year old vintage indrik cheddar or authentic Cyrodiilic buckwheat  orrechiette, but I was shocked that this humble dish was a treat that's well-loved in Summerset, despite its lack of technical complexity. It's a rare treat though, because all that cheese grease is bad for the Altmer complexion!
Dunmer
Nothing is particularly surprising from the old guard of traditional Vvardenfell cooking- after a few kwama eggs and guar steaks, you get the general idea. What I do find surprising is the emergence of Skyrim Dunmeri cuisine. It's been a couple of generations since the refugees fleeing Morrowind settled in Solstheim and largely Windhelm, and those born in Skyrim have developed a cooking style of their own. Based on traditional Dunmeri dishes like crab meat and scuttle, you'll find local ingredients used as substitutes. Apparently, the juices from Nord pickled herring makes the perfect substitute for kwama egg whites...I'll leave it at that.
Orcs
It's known that the radish is an Orc's favourite vegetable, and it's served tender, crunchy, baked or raw in any Orcish dish under the sun. Radish tea-sandwiches are therefore one of the more confusing foods I've come across, though they're mostly served by Wrothgarian and High Rock Orsimer. Soft wheat bread is buttered and layered with horseradish chutney, raw radish slices, and cucumber slices. They're cut into dainty triangles are are usually a snack food, though other races view them as canapés served at high tea or parties. However, when I asked an old hearthwife on Betnikh about radish tea-sandwiches, I was threatened a beating because it was embarrassing, and to tusk off and find some mammoth. If you never hear from me again, you know who got me.
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hypmic-writings · 3 years
Note
cooking with kuko,otome and jyuto..?
━━ ∘◦ ☆ ◦∘ ━━
Pairing: Juto Iruma x reader; Kuko Harai x reader; Otome Tohoten x reader
Genre: Fluff
Warnings: None
A/N: I love cooking headcanons! Cooking in general is such a fun thing to do haha hope this is along the lines of what you wanted. Enjoy~
⋘ ──── ∗ ⋅◈⋅ ∗ ──── ⋙
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Juto Iruma 
I can definitely see cooking with Juto ending up as a date in it of itself
he’s definitely drinking the red wine as he cooks with it
and the meals that he ends up cooking with you are always really fancy and delicate, and usually look just as good as they taste
I can see him being a fan of cooking with you when you’re cooking just to make a meal for dinner rather than cooking for meal prep
because he wants to be able to enjoy what he’s cooking for you, so you’ll mainly cook together on special occasions
I can see him enjoying lots of fresh vegetables and really nice meats like fish or lamb (he likes cheese so lots of that as well)
he’s definitely one for aesthetics so he wants to plate the food as well as cook it
despite this, he’ll wear any apron that’s clean and absolutely rolls up his sleeves exposing his super attractive forearms~
when you’re both in the kitchen together, he actually becomes quite serious because he has a way he likes to do things
if he notices that you’re not doing something right, he’s going to be strict in teaching you the correct way to do it, but is absolutely going to teach you properly
he’ll dull his sharp words with a soft kiss which will almost make up for it
Juto strikes me as the type to be keenly aware of what you’re doing and when you do something right, he’ll make a note of it
and then later on, he’ll have you focus on doing that one thing so that you can feel included and the meal can also still be good
he prefers cooking dinner with you, but will cook lunch from time to time as well - not really ever breakfast though
whenever it’s date night and the two of you are cooking, he always brings out the nice silverware
and even though you tease him about it, you think it’s cute that he only wants the best things for you
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Kuko Harai
cooking with Kuko more often than not leads to disaster unless you’re an amazing cook
since Kuko often eats at the temple (fun fact: his least favorite food is Shoujin - traditional buddhist vegetarian cuisine), 
I feel like he’s used to eating really simple meals and not really expensive or crazy foods
he’s also the type to not want to over-complicate things, so whenever the two of you cook together, it’s pretty casual things
but with that being said, he’s always looking to make things more exciting so he loves spices and flavorings in the things you make him
and wants to eat as much of that as he possibly can before having to go back to eating temple food
he really likes making rice based meals or pasta based meals with you because it’s fairly easy and doesn’t take that much time
his favorite food is chicken karaage so if you ever want to make him happy, feed him lots of that
especially if it’s spicy
the time spent in the kitchen is more fun than actually productive, and more often than not, ends in the food getting all over the countertops
and the two of you giggling while running around the kitchen
seriously, please have a real adult present for this
despite not having a natural knack for it though, if you ask him to cook with you, Kuko is all for it
he just wants to do whatever makes you happy and if that’s cooking, he will aspire to become a master chef
or at least stand still for long enough to follow your instructions
I can absolutely imagine the two of you arguing about ingredient amounts or sizes, but it’s all in good fun
whenever you introduce him to a new food or cook a new meal with him, he’s over the moon to try it
his motto in the kitchen is to never knock something unless you’ve tried it at least once before
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Otome Tohoten
Otome is a classy, classy lady who has not cooked in quite some time because she’s always had servants and butlers to cook for her
despite this, she has quite an eye for cooking and is never one to back down from a challenge
so if you as her to cook with you, she’s coolly saying that she knows exactly what to do
but of course, you find out within minutes that she actually doesn’t really know what she’s doing as much as she pretends like she does
although you find this exceptionally funny, don’t tease he about it or else she will get flustered
or maybe do tease her about it so that you can get a fun reaction
Otome is extremely good at adapting though, so as soon as you teach her how to do anything, she’s immediately amazing at it
within her first few tries she’s already better at dicing the vegetables than you and although this could irritate you, you’re honestly just so impressed
I can see her wanting to make something really nice and fancy, but once you go through the ingredient list and all the steps involved
she humbles herself and mentions that a simple chicken dish will suffice 
she’s amazing at pairing the wine with the meal so whatever you’re making, tell her in advance and she’ll bring the perfect wine to pair
she’s also the type that wants to learn all of the aspects of something so don’t skip any steps in the recipe otherwise she’s going to ask you a million questions about it
if you buy her an apron even though she doesn’t really cook, she would be extremely happy about it 
definitely seems like the type to love talking about cooking, but then when it comes time to actually do it she supervises
and although she’s really helpful at pointing out what needs to be done and what you can do at the same time to make the process faster
sometimes you just have to kiss her cheek and guide her to the dinner table, telling her that dinner will be done shortly
and then have the butlers serve it to the both of you on silver platters
.・。.・゜✭・.・✫・゜・。.
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night-rhea · 3 years
Note
Big question!!!!
What would Night serve Samantha as a Meal, when Sam ask them for a typical turkish meal?
*overexcited noices* @samshogwarts I HOPE SHE İS READY BECAUSE NİGHT GONNA PREPARE WHOLE BİG DİNNER FOR HER JFJLFMFMMFMFMF I think you will find these, a bit romantic. In a very different way. Turks loves to eat okay, really l o v e s.
We should start with a beautiful soup. Tarhana Çorbası (tarhana soup)! @cres-aragon come quickly its Cres's fave soup!
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"This is a soup that’s made and eaten at home. It’s a comforting, winter family staple. It’s what parents make and send to their kids who are away at uni or working away from home, just so they can be sure their offspring are at least eating one wholesome sensible meal occasionally."
Another famous Turkish dish, Dolma is next!
Maybe calling it turkish dish is wrong? Pff im not really sure. Wikipedia says it comes from Ottoman, but now it also means Balkan's knows that too!
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"Dolma is a family of stuffed dishes from Ottoman cuisine that can be served warm or cold. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping leaves, most commonly grape or cabbage leaves, around the filling. These wrapped dolma are sometimes called sarma."
"Dolma is divided into two groups: dolma without meat and dolma with olive oil. Those without meat and cooked with olive oil are called yalanci, meaning imitation.
Meat dolmas must always include rice, or sometimes bulgur. As explorer Pietro della Valle wrote, "If it doesn't contain rice, it is not a Turkish dish." Nevertheless, the end result is always the same–delicious and flavorful stuffed rolls of grape leaves."
And you h a v e to eat dolma with Turkish Yoghurt aka Yoğurt. No, its not like the ones you know.
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(DAMN im so hungry now...)
"Once you cultivate an appreciation for plain yogurt you will have a hard time eating the sweet, fruity varieties, although they too are available in most urban areas. Turkish yogurt is so rich and creamy it more resembles sour cream.
Some varieties are sold with a thick layer of cream or skin on top, called 'kaymak.'"
Next? Mantı!
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aAh my beloved mantı... yes its also yoghurt you see top of it.
"Manti, which is also referred to as Turkish ravioli may vary in size and shape depending on the region from which it comes. They may be boiled, steamed, baked or fried, but the recipe itself is fairly standard. A classic pasta dough is rolled out and filled with a mince of either lamb or beef and onions and spices then folded and cooked. It is then served topped with a garlicky yogurt sauce and sprinkled with sumac, red pepper, oregano or mint.
The making of manti is nothing short of a family affair. Ladies get together rolling, filling and folding these dumplings, spending hours gossiping about the latest news. Aunts and sisters, mothers and daughters, the making of manti is a group effort. Especially if the dish is being served to celebrate a wedding or engagement. However, it would be just as common to make for the family dinner. While dried manti is sold in little shops and at neighborhood bazaars, there is nothing more comforting than homemade manti, it’s almost certainly the extra infusion of gossip that ishomemade manti’s secret ingredient."
You can be sure Night will have one of the best homemade mantı's ever fufufu
My inner chef said Sammy should taste Kısır too. Baş üstüne Chef! (Hai hai chef)
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"Traditionally kisir is made with bulgur wheat, if you are avoiding gluten, you might want to use quinoa, millet or even rice instead. Kisir is one of these dishes that tastes even better the day after so it’s great for making a big batch in advance and bringing it into work the next day. If, like me, you like mezze-style meals kisir makes a great addition to any mezze.
Its zingy, spicy, and fresh taste will excite your palate and its vibrant colours will brighten up your table."
Hey Sammy, wanna something cold to drink? heres your Ayran! (It pronounce exactly like "I run." ) Another yoghurt in our dinner XD
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"By diluting plain yogurt with water and adding salt, you have created ayran. It is a very simple and very delicious drink which is served ubiquitously throughout Turkey. Common with meat or pizza sort meals, ayran is not often offered with seafood because of some superstitious about a negative reaction occurring in your intestines."
Are you full yet Sammy? Good! You ate so much didnt you? Youre lucky we are in the end!
Now we can have one of the best sweet in the world! Baklava!
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"The recipe may sound too easy to be true: chopped nuts are spread in between the phyllo (yufka) layers, dressed with butter, baked and sweetened with syrup or honey. But the excellence depends on the quality of the flour, the thinness of the dough (phyllo) and the proportion of the syrup."
And here something kinda funny:
"There was a special reason for baklava being a favorite among the wealthy families and the Ottoman Sultans with their large harems. Pistachio and honey were the two prime elements and when consumed regularly they were believed to be aphrodisiacs. Cloves of two spices, cinnamon for females and cardamom for males, were added to increase the aphrodisiac effect of the pastry."
See? Its a sweet of riches XD
Every quality Turkish meal must end with tea, and you will be suprised how it will help your stomach after all the things you just ate ✨
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The thing about Turkish meals is, not eating in hurry. I said Turks loves to eat right? Mostly, we love to eat together. Even if you were so busy with eating to talk, when your tea and baklava comes i can guarantee you, you will have such a lovely and warm time with the ones youre with!
Afiyet olsun! (Bon Apetite!)
21 notes · View notes
foreficfandom · 4 years
Text
The Arcana - Cooking For MC (Headcanons)
-- Asra -- 
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Life as a street orphan makes cooks of us all. If he wasn’t a child desperately stealing fruit, he was a teenage magician earning coppers to buy scraps from the butcher and bartering for old, bruised squash. He quickly had to learn how to stretch his meager rations as far as he could, and cooking was the way to do it.
He’s come a long way from the one single pot he and Muriel would squat over while hiding away in the docks. Now, he and you happily enjoy a consistent diet of fresh groceries, sometimes he cooks and sometimes you do. 
All his cookery he learned in Vesuvia - pasta, lentils, chickpeas, tomatoes, cumin, basil, ocean seafood. The both of you don’t quite earn enough to splurge on the good cuts of beef, but you never have to worry about going hungry. 
And you don’t have to worry about bland, burnt food, either. Asra can reliably hold his own in the kitchen. He doesn’t exactly follow recipes, just tosses together stuff according to what feels right in his heart. A holdover from the days where he had to improvise all his food. 
There’s more holdovers; he hates tossing away uneaten food, or groceries that have gone bad. He’ll keep the chicken bones to make into a broth for tomorrow. He never peel potatoes or fruit ‘cause the skins contain valuable nutrients. He cringes at people who throw away the heads of fish. The leftover fat in the pan is made into gravy, or pastry frosting, or soap. Occasionally, he and you give away your leftovers to the urchins that hang around the neighborhood. 
When it’s his turn to cook, expect traditional Vesuvian cuisine like flatbreads, hummus, and vegetable soup. Herbs used in the shop are sometimes thrown into the dish, like thyme or myrtle leaves. Asra’s cooking regularly gets to grace your stomach, and it’s very lovely and nice uwu
-- Julian -- 
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Everybody who knows Julian holds vehemently that he can’t cook worth a damn. He’s not gonna poison you, but it’s true that he can’t do more than toss various things into a pot and pray that it comes out edible. 
So when he’s forced to cook, everything ends up tasting like the same sort of bland, unspiced mush. And it’s almost always boiled, never roasted or fried. He just seems incapable of not burning anything, so he avoids pancooking ingredients if he can avoid it. And even his soups tend to have burnt residue at the bottom.
Not only that, but traditional Nevevion cuisine ... can be an acquired taste in itself. Like pickled herring covered with beet mayonnaise, cold aspic on toast, and really, really salty fish roe. He grew up eating actually good food cooked by his adopted family, but it’s unfortunately easy to turn a cabbage and potato recipe into nasty gross mush, especially under Julian’s hands. 
He knows he’s shit at cooking, but sometimes it can’t be avoided. Ready-made takeout isn’t always available in their world, so if someone needs to eat, they usually gotta cook. Cue boiled chicken and carrots a-la Julian. At least he added some salt, this time. He blames his Nevevion heritage for lacking an affinity for spices.
With shitty cooking skills come an ability to eat anything. Julian doesn’t turn down a dish if he’s hungry, even if it’s some bullshit. Except for spicy stuff - it’s like the only pain he doesn’t get off on. Just a little jalapeno in his rice will turn his entire face red and give him hiccups.
So say you don’t have time to cook dinner for the both of them tonight, he’d much rather the two of you go eat at an inn than force your divine tongue to be sullied by his dreadful meals. However, he can be taught to cook if you two can find the time, and will eventually get the hang of it. You and Julian in the kitchen, warm and cozy, teaching him how to make a good macaroni? Now that’s an afternoon date in the making.
-- Nadia -- 
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Growing up royal meant Nadia never had to cook for herself. To some, it’d be very improper for someone of Nadia’s standing to ever cook, especially in the same kitchen as the servants. But in-between her piano lessons and fencing training and literacy/history/mathematic/public speaking tutoring, she also devoted some personal time in reading up on skills she wouldn’t have been taught - like gardening, jewelry craft, and also cooking and baking.
She had this stint of candy-making when she was a teen, after seeing sugarspun candies in the market that were shaped into different, multi-colored animals and flowers. She would sneak into the kitchen and, with the help of particular cook friend, make candied nuts, meringues, taffies, marzipan. And with the skills she learned making candies, she also learned how to bake and cook various things.
Rarely did she ever get to exercise her cooking skills beyond a mere pastime. She had no one to cook for, nor enough spare time. So very few people knew she bakes a mean butter cashew cake.
One day, she just kinda absentmindedly mentions that she knows how to cook a few things, so you insist she show you, which kinda takes her off-guard and she’s a little nervous, because it’s been a long time since she busted out the ol’ apron, and what if you don’t like what she makes??
She goes to the kitchens and almost bails out, even briefly entertains the thought of passing off the chef’s cooking for her own, but chases that thought from her mind. The palace servants gets to witness the Countess roll up her sleeves with a determined grunt and go ham on some pistachios. 
You wait patiently in the solar (as she instructed), and Nadia brings up a beautiful tray of brightly colored nut-flour sweets with tea. Nadia herself is a little worse for wear, with a dusty face and tangled hair. But she’s thrilled to see you enjoy her cakes. They taste wonderful, doubly so because of the love she put into them.        
-- Muriel -- 
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He almost always cooks for himself, ever since his street urchin childhood, and his skills have only improved while living in the woods. He’s no longer scraping mussels off of dock beams to boil in a thin cauldron, he’s hunting 8-feet-tall elk and using every inch of the animal, from boiling the hooves for aspic, to making sausages out of the intestines (the antlers are powdered for their magical properties).
It’s rarer that he ever wants for something he can’t produce himself. He boils his own sea salt, curdles his own cheese, presses his own oil. The problem is that he doesn’t make an effort to make delicious-tasting food. Unlike Julian, who cooks like shit but still enjoys the finer things in life, Muriel has access to super fresh and good-quality ingredients but is ruled by his practicality.
Living in the woods is tough. If the harvest was bad and all Muriel has is last autumn’s rice harvest, then its porridge for the next month. There’s nothing for it; hunting is unreliable even in an expert’s hands, fishing only a tad less so, and a simple wet season or early frost can ruin a garden quicker than a plague. 
Muriel may have said he didn’t need your help around the hut, but your help truly did make a difference when it came to food security. An extra set of hands made for less time and lighter work. Your influence also shined through his cooking; now, he actually does care if something tastes good, because you were eating it with him. Muriel could survive just fine on perpetual pottages, but you deserved better.
Hence, roasts that are actually seasoned, bread with jam and butter, and salt not just for preserving purposes. 
Cooking stopped becoming just a means, but a creative outlet for Muriel. He wanted to treat you, and in turn it became something special for himself, too. 
-- Portia --
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The Devorak siblings have one collective braincell, and Portia’s got dibs on it. So she’s got the cooking skills that seemed to have eluded Julian, and she’s very good; the best out of the six. 
As a hand-maiden, cooking isn’t part of her duties, but to even get hired she had to prove she could hold her own in the kitchen on par with royal cuisine. It’s beyond simply being able to replicate a recipe, she knows how to carve game into the right cuts, memorize the seasonal harvests, estimate temperatures by touch, and other complicated kitchen sciences. 
Portia spent her life traveling on ships, so she’s witness many a worldly cuisine and it’s influenced her skills. Nothing impresses a table more than introducing some ‘exotic’ spice and using it right. Her own personal favorites are from all corners of the land. Her dinner spread can consist of Hjalle shrimp pancakes, Galbradian green bean broth, Prakran flatbread, and lamb roasted in an underground oven like they do in Firent.  
Once she has the opportunity to cook (or bake) for you, be prepared for a storm. You’re never gonna have to want for good cuisine again, not if Portia has anything to say about it. Even the little things she makes, like her strawberry jam or workhouse-style bread, taste great. You ask her why she doesn’t pursue a career in cuisine, and she replies that cooking is an outlet for her, not a job. Plus, she’s far from a ‘truly skilled cook’, according to her. That honor’d go to Mazelinka. 
A lot of her budget she’ll happily relinquish to cooking, such as imported spices or the expensive cuts of game. She knows that the smallest difference in quality - such as in the salt, or vinegar, used - can make or break a dish. Her kitchen is always fully stocked with groceries and ingredients. One of her big splurges was investing in an icebox, and before she had you, a magician, in the picture, she was indeed buying ice to keep her meats fresh.
Whether its a wrapped lunch or weekend roast dinner, Portia will always want to spoil you in the best way she knows how; through your stomach. Your waistline might be less happy, but like heck Portia’d take pudge as a negative.
-- Lucio --
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He’s been Count for over two decades, but before that he was a rough-and-tumble mercenary. And before that, he grew up in the infamous Scourge Lands, where etching out a living was always a matter that teetered on the brink of a knife.
He had to learn how to live tough. The Scourge Lands are no lush forest like Muriel’s backyard, it’s a flat tundra with limited vegetation and even lesser animals that aren’t more likely to kill you before you kill them. The entire clan’s been living off of bitter turnips for weeks, but finally a family of boars are scouted. Now you just have to take down a bear-sized boar while circling around five others who all want to gore you. 
Even cooking can be a struggle. Life as a mercenary meant trying to strike fires on cold, damp wood in a freezing drizzle, and keeping it lit long enough to roast the skinny fish you managed to spear. It meant knowing which plants were edible and which caused three nights of stomach pains, and also being willing to resort to digging up grubs when you’re really on the brink of starvation.
So does he know how to cook? Yeah, he can roast meat over a fire and know when its safe from pathogens, but other than that he’s lost. He was so happy to finally have cooks and servants to serve him entire banquets. Never did he learn (nor want to learn) how to bake bread, or fry potatoes, nevermind suckling pig or creme brulee. 
If come a time where you and Lucio are away from the precious palace kitchens, he’ll rely on his wallet to buy the two of you a nice meal. If the two of you are lost in the wilderness, don’t worry, Lucio to the rescue and you can trust him to forage something, and grill it on a hot rock. No salt, though. Not even water to wash it down, if you’re really unlucky.
Still, it’s kinda a surprise to eat Lucio’s emergency field cooking, because it’s not awful. The best anyone can do in the circumstance, even. Make sure to tell him that, he’s always fishing for compliments. 
469 notes · View notes
lilliebellfanfics · 3 years
Text
Melizabeth Week | Day 2: Heaven/Hell
by Lillie Bell
Day 1
~~~
Heaven
They came in the morning -- or what he could assume was the morning without a single window. He was already awake, his eyes burning and crusty from too little rest. A headache pounded and his back screamed as he rolled off the iron shelf when he heard feet approaching.
He stood, knocking a silver gauntlet on the bars. Elizabeth's soft snores turned into a snort as she became aware of him and the feet approaching. She scrubbed the sleep from her eyes as a set of men appeared in the hallway.
"Wonderful," a tall man in the center spoke. His navy robe was finer than the others. His brown hair at his shoulders. He inclined his head, a clinical smile on his face. "Elizabeth, great to see you again." His companions nodded, the scratch of a quill from the man to the right. He turned and his golden eyes took in the goddess. "Meliodas."
"What do you want, Geoffrey?" Elizabeth said.
"Why, to study you both, of course. We very rarely get such high rank specimens that we simply could not ignore the opportunity for further study."
A cold shiver ran down his back. A glance at Elizabeth and she either had nerves of steel or an incredible poker face. The men watched Elizabeth, one held out his hand, a blue spray of magic building above his open palm.
"Our clans will come for us when we do not report back in a few days."
"A few days of study will do wonders."
"And what then? They will burn Belialuin to the ground for your transgressions."
Maybe just one of their clans would do the burning, he thought. Meliodas was sure the goddess clan would be more inclined to take all of the books and research and years of study. Less the buildings.
"We have the daughter of Belialuin. Your gods will look past our transgressions. Now," he turned to the man on his right. "Let's do measurements and then we will test the effectiveness of the seals."
Another man, his brown cape worn and dusty, waved his arm and the doors clattered open. Another, in simple grey, stepped to his door. His hand reached out, fizzled black and Meliodas' vest was pulled towards him. He planted his feet, fighting the pull. His arms strained, his knees shaking. His wings burned within the vest, the muscles flaring to spread and help him hold his ground. The power in the mage's hand pulsed and Meliodas stumbled over. Falling gracelessly at the man's feet as the vest met his hand.
He saw Elizabeth's silver hair as she too was pulled into the hallway by a bright pulse. Her arms stretched up to the mage's hand, the shackles pressed to his palm.
"You are both wearing special bindings," Geoffrey narrated as the quill scratched again. "One to seal the demon aspects." He tucked a finger under Elizabeth's chin, pulling her face up. She snarled at him. "What lovely blue eyes, my dear." Geoffrey turned to his page. "Please note that it appears the demon clan is capable of having a human-like natural eye color. And it is their demonic power which turns their eyes black and controls their markings.
"We will have to run further studies to understand how their eyes are able to shift." He removed his finger and Elizabeth's head fell to her chest. She was shaking beneath the fringe of her hair. Meliodas could feel the sizzle of her shackles as she fought to control her fury. "Perhaps a light dissection is in order after we have perfected the seal adjustments."
He stepped away and motioned to Elizabeth's handler. The mage pulled up his arm and Elizabeth followed. Her shackles around her ankles tied together by faint blue interlocking links. The mage tapped the links, three expanding to five, to allow her to keep pace with their long strides.
"How do you find us, Meliodas?" Geoffrey questioned in that same clinical tone.
He made to stand, but met the resistance of his vest. His handler, it seemed, had not deemed it time for him to rise. He raised his head to Geoffrey. "I had no idea that Belialuin was full of such cruelty."
"Note the green eyes - as we had suspected from the other goddesses." The page wrote it down and Meliodas was surprised by the impulse to shove the scratchy quill into Geoffrey's eye.
Geoffrey raised an eyebrow as the vest warmed. "So even the passive heir of the goddess clan - the one who preaches peace as his clansmen slaughter demons - can feel anger?"
"Do not dismiss my convictions for weakness. I choose not to fight in a war that has no meaning."
Geoffrey nodded. More notes rasping upon the paper. The page stepped back into Geoffrey's robes as Meliodas glared.
"What would you kill for, Meliodas?"
"I would hope I have no reason to kill."
A cruel smile crossed his face and Geoffrey motioned for the handler to allow Meliodas to stand.
"I suppose we will have to study that resolve, goddess."
~~~
They led him to a room where he was weighed - and learned the vest was 20 pounds - and height was measured. He ignored the speculation if all goddesses were his height and the reminder that his brothers, Ludociel and Mael, were taller and bulkier than the heir of the goddess clan.
They had him lift a few weights, balance, run, and jump. More scratchy quills and shuffling paper, less than quiet murmurings about his muscle mass and conjecture on if the seal in his vest was impacting his capabilities. Something about baselines and hypotheses and control groups.
He listened closely when they mentioned Elizabeth. Comparing her muscle mass to his, her height, her strength. She could run faster and longer - as expected of the demon clan who had to use their magic to sprout the wings that he naturally had at his disposal. He tucked his arms behind his head, the phantom graze of his feathers pressing against hands.
His handler brought him to an enclosed room. "This will be the last test of the morning." His magic reversed, propelling Meliodas into the room. He stumbled without the extra counter weight of his wings. "Combat."
"I told you, I'm not fighting."
"This is a combat simulation. Just think of it as sparring."
The door closed and the lights went out.
Hell
Elizabeth inhaled the bread and meat and cheese. Her plate emptied and she filled it again. Every bite was heavenly given she hadn't eaten in days. The flight to Belialuin always drained her - let alone recovering from paralysis and then going through the drills this morning. The group of three mages continued taking notes as she ripped the meat from a turkey leg.
She rapped on the table to get their attention. "Is there ale?" The two in front of her started, then hastily began scribbling away. She turned to her handler.
He sighed, having grown tired of her demands earlier. "No ale. We want a clean study this afternoon."
"Mead?"
"Water." And with a wave of his hand a full glass appeared and plopped onto the table.
She frowned, about to retort when the doors opened and Meliodas, his handler, and his two diligent note-takers came into the room. His handler strode at the front of the group, his hand stretched back to pull Meliodas along. She couldn't see much of the goddess, only the flips of blond hair as he held his head low.
The group made their way to the table, the handler bringing Meliodas beside her before dropping him onto the bench seat. It was then she realized the handler had been nearly carrying him the entire way.
His handler stepped away as the two pages settled next to her own. She leaned forward, hiding behind her fringe as she snuck a look at him.
He was panting, sweat clearly dripping from his chin. The hair at his neck was dark with sweat. But his skin wasn't red - a cold sweat then. His hands twitched where his elbow sat on top of the table. And his green eyes stared at his fingers, as the silence stretched to minutes.
"What did they do to you?" She whispered.
"Simulation." And he closed his eyes against the horrors only he could see.
"It was just sparring, right? Hit the little light ball, break a few blocks, …" snap some wings from simulation goddesses.
He choked on his answer. His body shaking as again he shut out the memories.
She watched the pages as they observed them. Every motion captured and categorized. Every word saved for some purpose cloaked in the sanctity of research.
His handler re-appeared with a plate full of dates and yogurt and other fruit. Meliodas ignored it.
"Eat," she said. Watching the pages take their notes. Imagining their blood mixing with the ink as she blasted holes in their bodies. The rage pounded in her head but she kept it down before the shackles ignited her in an inferno.
She pressed her leg against his. Tried to steady his trembling thigh with her firm one until she reached between them and gripped his leg. Her fingernails driving deep as if she could physically pull him out of his mind and whatever horrific things they had shown him.
"Eat."
~~~
After their meal they were ushered to another area where they were instructed to drink a purple, fizzing potion and wait 20 minutes. The potion bubbled into her nose, burning her nostrils, and Meliodas cried out about the spice.
"You want spicy, I should take you to our favorite tavern. The curried lamb is amazing."
He laughed, saying spice was not for him, and she was glad he seemed a bit recovered from the morning's events.
Her eyes trailed the metal chest piece of his seal. All morning she had tried to direct as many blows at her wrists and ankles as possible, and the shackles had nary a scuff to show for it. His chest piece looked in the same condition, though the bare skin at the edges was red.
"Does it hurt?" She pointed at her chest. He blushed as his eyes quickly rebounded to meet her gaze after having followed her hand moment. "I mean your seal."
He laughed - a bit strained and nervous - his arms crossing behind his head and it was her turn to bury a blush at his boyish charm.
"Sate sate sate … " He brought his arms down, fingertips reaching to rub his shoulder beneath the seam. "My back is killing me and my legs hurt from all the walking."
She laughed at his easy smile. And the usual insult directed at the lazy goddess clan who relied on their wings never crossed her lips.
They smiled at each other, easing into a comfortable silence.
Their handlers snapped to attention when Geoffrey entered the room.
Geoffrey observed them for a long moment. Elizabeth became aware of how close she and Meliodas were seated when other benches were available. She stood and moved closer to Geoffrey. She felt the pull from her handler and stopped - her ankles and wrists heavy and chafing against her skin.
Geoffrey nodded to the handlers and they were moving through the archway. They stepped into a large room, several stories high that even a giant could fit comfortably. The hallways and rooms had all been stone and metal, no windows, making it impossible to know if they were deep underground or above ground. This room was the same grey stone, the same windowless four walls, with racks of weapons to their right and a large rectangular impression in front of them. Above, there was a ledge and four or five rows of seats.
A gallery for spectators.
"You will each pick a weapon and then be called into the ring. We will assess your abilities with your powers sealed."
Elizabeth moved to the racks, hand grazing over the pikes, javelins, and spears before moving to the next with rapiers, swords, shields. She was moving to the final rack filled with her favorites: daggers, crossbows, short swords, when Meliodas' voice broke the silence.
"What sort of assessment?"
"If I tell you it will ruin the study. Please pick a weapon."
"I don't carry a weapon. I won't kill."
"Certainly you are trained. Please select the weapon you are most proficient."
Meliodas looked over the first rack as Elizabeth fumbled at latching a belt around her hips, cursing her connected wrists.
"I'm not killing."
Elizabeth blew air out of her nose, blowing out the demon rage bubbling to the surface. The belt was latched and she added a few short, throwing knives and a pair of long, jagged daggers for close combat. She eyed the crossbow, stretching against her wrist restraints to see if she could maneuver it while bound.
"I have wondered, Meliodas, is it that you have never killed before or that you have killed and now refuse?"
He was still in front of the first rack, still had not chosen a weapon. Had not even reached out his crossed arms to touch one.
Where she finally felt capable, strong, empowered, with the weight of weapons around her waist. She shook her head at him, returning to inspect the crossbow and small arrows. She pulled the string - it didn't look like they would reach the gallery.
"I refuse." Meliodas growled.
"How old are you, Geoffrey?" Elizabeth asked casually, setting and unsetting the string in the crossbow. It would be hard to reload with her bound wrists but she could shave some time if she held it between her legs.
"In my forties."
"It's a pity." She added a holster for the arrows to her belt. Picked up and aimed the empty crossbow at Geoffrey. Testing the weight - she couldn't balance it quite right but it was still light enough for her to compensate - and pulled the trigger. The string pinged against the metal. "It seems you missed the years where Meliodas decimated entire battalions, followed by his brothers." She sighed as if she were talking about memories of simple days without consequence. "How long ago was that Meliodas? Two hundred years ago?"
She watched a dimple form as he bit his cheek. He reached for a lance almost twice his height.
"It's been 152 years since I took my oath." His voice was quiet as he tested the weight of the lance.
A chill went through her. The year of Badon.
Meliodas propped the lance on his shoulder and turned to Geoffrey. "Let's get this over with."
~~~
Heaven
Meliodas was led to the center of the rectangle first, he stepped down into the lowered area, taking in the enclosed walls and gallery. Mages in various robes were filing in, parchment and quills at the ready.
His eyes traced the corners of the room, following the stone up, up, up to the ceiling. No windows. He missed the blueness of the sky, the cool mist of flying through a fluffy cloud, the freedom of nothing around him. He missed Heaven's Theater and the Goddess Realm with its grand golden buildings shining in the morning sun. He missed the sun and its warmth on his outstretched wings as he soared.
The chest piece weighed on him. The feel of his wings, crunched and clipped and bound beneath the metal, was a source of constant pain. The joints at his back burned as the bones were held at an uncomfortable angle. And he was glad he had been unconscious while they folded his wings onto this terrible contraption. If it hurt this much now, after the deed, he didn't want to imagine the pain when they were cutting and folding and pressing the hard metal around the delicate bones and feathers.
He shifted his weight from the ball to the heel of his toes, the lance tucked over his shoulder. Testing the feel of his weight without his wings to stabilize him. It was a strange feeling, almost falling as he rocked back too far. He bent his knees more, settling his weight in the center.
In a room full of observing gazes, he could feel hers from where she sat on an iron bench above the rectangle. This room was brighter than the others and he could see the glittering green holding her wrists together, the crossbow laying across her lap. He blushed a bit at the skin-tight black cloth that clung to her chest and ended just above her thigh. It was likely the under cloth of her leathers, not meant for the public eye, but he couldn't help but trace the long length of her muscled thighs and calves.
Her wrists came into view, tapping the ankles that had been reduced to three rings again. Her blue eyes met his as she bent to intercept his gaze and furrowed her brow. Focus, her look said. Don't give them more to study. She flicked up to the gallery and he looked up to see pens scratching against paper. Observing his actions.
He sighed and rolled his weight over his knees and toes again. The tight muscles, growing sore from walking everywhere, loosened a bit. He moved the lance from one shoulder to another, and felt her eyes on him again.
He fought the urge to turn her way and wink. Instead, he puffed out his chest and flexed his arms once more as Geoffrey stood from the middle of the gallery and a hush fell over the pens and whispered discussions among the mages.
Geoffrey snapped and a large beast was teleported to the other side of the rectangle. A spiral of chains held the beast in place.
"Specimen 94," Geoffrey's voice carried from the gallery. "A wyvern of the fire-breathing variety. For this experiment, we have disabled the fire glands."
Meliodas caught the glimmer of a collar around the beast's neck, the intricate metal swirls and glittering green mirroring the shackles that both he and Elizabeth wore.
The poor beast, he thought. The grip on his lance loosening.
"The trial will end when the beast or Meliodas is unable to continue." Meliodas held the pointed golden gaze. "Either death or immobilization or exhaustion." Geoffrey snapped his fingers.
And then the chains fell to the floor.
Hell
The wyvern was fast, covering the distance between them in seconds and pouncing at Meliodas, claws extended to crush his small body in their grip. A whisper of a growl issued from its throat as it pressed against the lance Meliodas wedged between them.
Did they cut its vocal cords or was that part of the seal? Elizabeth wondered as the beast whispered again. She recognized the motion for the screech, its wide, yawning mouth breathing down onto Meliodas, even if the sound did not come.
Meliodas struggled under the weight of the creature's claw. His knee hit the floor as it pushed further. His hand bracing against the lance as the talons closed around him.
The beast swiped with its outside foot and Meliodas rolled underneath its body as its weight shifted. He made for the back, hand reaching for a hind quarter. But the beast was fast and swung its tail around, the sound of metal and scale filling the room as Meliodas was slammed into the wall.
He dodged the gaping maw as the beast lunged forward to bite him. To her trained eye, his movements were unbalanced as he cartwheeled away. He took too long to plant his feet, too long to balance the lance. He hadn't settled into a stance before the beast whisper-roared, steam billowing into the air.
She leaned forward, the fighting - if it could be called that - had moved to the far side of the room and she could only see the green and blue scaled back of the wyvern. Its leathery wings extended and covered Meliodas from view.
It lunged again, the spine and back arching with its movements, and Meliodas tumbled out from under the wing. His lance sliced through the air, cutting into the leg, before he kicked away from another steamy bite.
His hair was wild from the steam, and now that he was closer to her she could see his ragged breath and burned skin. He gripped the lance over his body as his feet moved into a wide, low stance. And for an odd moment, Elizabeth was drawn to the tight muscles of his arms and chest, the power in his thighs as the white pants stretched thin.
But his eyes were too soft. Too sympathetic. Searching too hard for a strategy that didn't involve killing the creature.
Idiot.
Meliodas charged the beast, feigning an attack to its uninjured side and before spinning toward the hind quarter, hand outstretched to latch on. The wing retracted and knocked him down, pinning him before he knocked the folding joint with the pummel of the lance. He rolled away as the claw scratched into the floor. Scraping three long lines into the stones before the beast hurled forward.
The lance just barely blocked the attack as the wyvern slammed its muscled shoulder into Meliodas. They slid across the room under the momentum. The wyvern nimbly spun, its tail lashing out and connecting with another clank against the metal as Meliodas flew into the stone wall of the rectangle. He was on their side now, so close she could feel the heated breath as the wyvern approached.
Meliodas struggled to get to his feet, leaning into the lance to raise one knee. Blood poured down the left side of his face. As close as they were, Elizabeth could see the mixture of burns and gashes on his arms. The torn fabric and red slices on his legs. The white shirt underneath the metal seal was ripped and his right hip was red with blood.
He slipped getting to his feet and the wyvern head-butted him into the wall. A wave of nausea had Elizabeth covering her mouth from the crunching sound of his body hitting the stone.
He wheezed as the wyvern stepped back, spreading its wings. He gripped the lance with his left hand, the other laying limp against his stuff. The tip pressed against the stones.
The wyvern pulled a long breath into its lungs. Bearing its chest, the soft flesh pulling against its ribs. Meliodas prepared for the steamy breath, his eyes taking in the extended torso of the beast. And still there was no intention to kill in his gaze.
Elizabeth took a short breath, her fingers working the crossbow string, and, on her exhale, pulled the trigger.
A collective gasp filled the room as the wyvern fell into its back, dead. The crossbow was removed from her lap in an instant. The grumbling of her handler in her ears.
But she watched Meliodas. As his handler and another mage were brought over to help him stand. Watched as his eyes sought hers as they lifted him to his feet, arms slung over their shoulders. And they were hard and angry and sad.
~~~
Some notes:
- Merlin's father is never named, so I've named him Geoffrey after Geoffrey von Monmouth who wrote down some of the first Arthurian legends, particularly about Merlin. Seemed like a fitting add.
- I'm going with Merlin's name is Merlin. I know there's this whole thing where her name in Belialuin can't be spoken by anyone in the SDS timeline. But, unless I'm going to grab some crazy Welsh version, we're going to roll with Merlin being Merlin.
- Badon is random; I grabbed it as a city mentioned in Arthurian legends without any further context or research. If there is context, I don't know it. (The joys of speed writing - grab and go, research later)
- Given TC Mel has a big buster sword, I thought he would be more likely to use a lance as a Goddess version. So he got a lance. He still prefers to move his body vs magic. He still gets beaten up in a fight whether he's a demon or goddess. Eli, though more inclined to be a magic user, would likely choose daggers given her magic is sealed. Mostly an homage to Lostvayne and also just something I picture her doing.
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witch-of-orchids · 4 years
Text
Ostara Recipes Masterpost
Note: THIS IS NOT DONE!!! I accidentally deleted the other one so I had to start over :( Will be adding more throughout the day, but for now, Blessed Ostara!!
Also, side note I’m sorry about any misinterpretations! I only speak German, Korean, and English and tried my best. I tried to go off the traditional European route a bit because I am Korean, and it would not make sense for many poc/cultural witches to only celebrate in traditionally European ways!
Main Dishes
Ostara Risotto
Ostara Lamb Stew
Ostara Deviled Eggs
Asparagus and Black Bean Salad
Purple Pickled Eggs
Paella Mixta- Mixed Paella
Bocadillo de Berenjenas con Pollo y Mostaza- Chicken and Mustard Aubergine Sandwich
Sopa Fría de Aguacate con Yogurt- Cold Avocado Soup with Yogurt
Huevos Pocados con Espinacas- Poached Eggs with Spinach
Quinoa Salteada com Ovo e Abacate- Sautéed Quinoa with Egg and Avocado
Salada Mediterrânea de Gorgonzola- Mediterranean Gorgonzola Salad
Bữa ăn mùa xuân Tây Ban Nha của Jose Pizarro- Spanish Spring Meal of Jose Pizarro
Green Garden Herby Basmati Rice with Basil, Mint, Chives & Rosemary
Lemony Cream Cheese Pancakes with Blueberries
Kapelusze pieczarek z przepiórczymi jajkami- Mushroom Hats with Quail Eggs
Omlety z jagodami- Omelets with Blueberries
Barszcz wiosenny z awokado- Borscht with Avocado
Вкуснейшая баранина- Delicious Lamb
Tarte légère courgettes, jambon et chèvre gratiné- Light Zucchini, Ham, and Goat Cheese Tart
Soupe Petits Pois, Menthe et Coriandre- Green Pea, Mint, and Coriander Soup
Artichauts à la Romaine- Roman Artichokes
Ragoût de Petits Légumes de Printemps- Spring Vegetable Stew
Sztrapacska, Strapačky, Haluska, Halušky
Épaule d'Agneau aux Herbes Roulée Rôtie- Roasted Lamb Shoulder with Herbs
Souris d'Agneau aux Épices Douces- Lamb Shank with Sweet Spices
Spargel mit Kartoffelschnee- Asparagus with Potato Snow
Gemüse-Pfannkuchen- Vegetable Pancakes
Frühlingseintopf mit Kasseler- Spring Stew with Smoked Pork
Linsen-Blumenkohl-Suppe- Lentil cauliflower Soup
Spargelcremesuppe- White Asparagus Cream Soup
Sieben Kräutersuppe- Seven Herb Soup
Lammkeule mit WacholderbeerensauceServings- Roast Leg of Lamb with Juniper Berry Sauce
Ghormeh Sabzi
Thai Green Curry with Beef and Eggplant
Ayam Masak Merah- Spicy Tomato Chicken
春キャベツと豚肉の重ね蒸し- Spring Steamed Pork and Chicken
豚の角煮 クローブ風味- Braised Pork with Cloves
Soba Noodle Salad
春季养生汤- Healthy Spring Soup
蘑菇片莴笋蛋汤- Mushroom and Lettuce Egg Soup
翡翠鲜肉烧麦- Fresh Jade Roasted Wheat Wraps
달래된장찌개- Soybean Paste Soup
쑥전- Mugwort Pancakes
닭고기 쌀국수- Chicken and Rice Noodle Soup
Lamb and Fava Beans Stir Fry
Bulgogi Spring Rolls with Sweet Ssamjang Sauce
Classic Borscht
Buckwheat Crêpes
French Spring Soup
Red Snapper en Papillote
Brioche French Toast With Lemon Curd and Strawberry Compote
Rosemary Roasted Lamb
Irish Stew Pie
Raddish Toast with Chive Butter
Roasted Beet, Leek, and Onion Quiche
Risotto Leggero con Viole, Asparagi e Ricotta- Light Risotto with Violets, Asparagus, and Ricotta
Drinks
Ostara Lavender Lemonade
Fruit Citrus Floats
Smoothie de Morango- Strawberry Smoothie
Milk-shake aux Fraises- Strawberry Milkshake
Violet Tea
Lavender Lemonade
Strawberry Lemonade
Iced Hibiscus Latte
Elderflower Cordial
Flower Sun Tea
Dandelion Mead (Dandelion Wine Made with Honey)
Condiments/Sides
Perfect Bread
Confiture d'Oranges Amères- Bitter Orange Jam
Mermelada de Ciruelas- Plum Jam
Crema de Naranja con Canela- Orange Cream with Cinnamon
Gelatina de Durazno con Mascarpone- Peach Jelly with Mascarpone
Abacaxi em Calda- Pineapple in Syrup
Tartine Bakery’s Lemon Cream
Purée d'Artichauts- Artichoke Puree
Egresmártás, Piszkeszósz- Hungarian Gooseberry Sauce
えびとたけのこの揚げパン- Shrimp and Bamboo Shoot Fried Bread
いちごジャム- Strawberry Jam
Chinese Tea Eggs
Easy Classic French Spinach Soufflé
Buttermilk Bread Recipe
Challah Ostara Bread
Grapefruit Blossom Pot de Creme
Lilac Infused Honey
Flower and Herb Butter
Homemade Chive Blossom Vinegar
Saffron and Cardamom Milk Bread
Honeysuckle Jelly
Dandelion Bread Pudding with Sundried Tomatoes and Gruyere Cheese
Candied Rose Petals
Orange Honey Butter
Wild Rose Infused Honey
Blackberry Butter
Lemonbalm Simple Syrup
Desserts
Cakes and Pies
Salted Honey Pie
Ostara Honey Cakes
Ostara Passion Cake
Framboisier Express- Raspberry Express
2. Tarte Rápida de Manga- Quick Mango Pie
Tarta de Nectarinas con Relleno de Chocolate- Nectarine Cake with Chocolate Filling
Pay de Pera con Limón- Pear Pie with Lemon
Meyer Lemon Cheesecake with Biscoff Crust
Tahini Mousse Pie
Десерт с пролетно настроение- Spring Mood Dessert
Joghurttorta (bármilyen gyümölccsel elkészíthető)- Yogurt Cake (Any Fruit)
Sernik na zimno z galaretką i owocami- Cold Cheesecake with Jelly and Fruit
Torcik jabłkowy- Apple Cake
Tort owocowy na zimno- Cold Fruit Cake
Jogurtowo-serowe ciasto z galaretką i cappuccino- Yogurt and Cheesecake with Jelly and Cappucino
Весенний ягодный пирог- Spring Berry Cake
Gâteau Saint-Honoré
Tarte à la Rhubarbe et Crème d’Amande- Rhubarb and Almond Cream Pie
Tarte Rhubarbe Cannelle- Cinnamon Rhubarb Pie
Cheesecakes Légers à la Fleur d'Oranger, Coulis de Fraise- Light Orange Blossom Cheesecakes with Strawberry Coulis
Grandma’s Lemon Meringue Pie
Gâteau Manqué aux Prunes- Missed Plum Cake
Gâteau Tiramisu aux Fraises- Strawberry Tiramisu Cake
Lemon Lavender Ostara Cake
Tarte à la Raisinée- Swiss Raisin Pie
Orange Polenta Cake
Moist Semolina Cake Soaked with Wild Rose Syrup
Lemon Drizzle Cake
Balsamic Cherry and Amaretto Pie
Cherry Blossom Cake
Lemon Buttermilk Pound Cake with Pansies
Rhubarb Strawberry Pistachio Cake
Stem Ginger Cheesecake with Rhubarb
Citrus Tree Cake
Earl Grey Blood Orange and Cardamom Chiffon Cake
Ostara Honey Cake
Italian Lemon Olive Oil Cake with Berries
Fluffy Lemon Rosemary Creamcheese Frosting
Cookies, Bars, Shortbread, Scones
Ostara Sugar Cookies
Sablé Breton aux Fraises- Breton Shortbread with Strawberries
Lilac Scones with Rhubarb Curd
Vanilla Rose Shortbread Cookies
Lavender Shortbread Cookies
Violet Lemonade Tea Cake Cookies
Muffins and Cupcakes
Весенние зелёные кексы с о смородиной- Spring Green Currant Muffins
Macarons
Violet Macarons with Violet and Vanilla Bean Buttercream
Pudding/Jelly/Posset
Warm and Gooey Citrus Pudding
Gelatina de Café con Leche- Coffee Jelly with Milk
Truskawkowa galaretka z owocami i pianką- Strawberry Jelly with Fruit and Marshmallows
Elderflower Lemon and Honey Jelly
Candy Apple Jelly
Lime Jelly
Blood Orange Posset
Lavender Honey Posset
Ice cream and Sorbet
Glace mûre-lavande- Ripe Lavender Ice cream
Ice Cream Kolachkes
Fraises, Glace aux Herbes, Mousse au Chocolat Blanc- Strawberries, Herb Ice cream, and White Chocolate Mousse
Sorbet aux Clémentines- Clementine Sorbet
Crème Chibouste au Romarin, Sorbet Fraise- Rosemary Chibouste Cream, Strawberry Sorbet
Elegant Fig Sorbet
Honey Lavender Ice Cream
Beet Raspberry Rose Sorbet
Blueberry Basil Icecream
Grapefruit and Campari Sorbet
Lavender Lemon Ice Cream
Donuts
두부도넛- Tofu Donuts
Floral Donuts with Blood Orange and Lemon Ginger Drizzle
Fudge
Cinnamon Rose Cacao Fudge
Cardamom White Chocolate Bark with Pistachio, Rose, and Gold
Lavender Fudge
Peanut Butter Fudge
Lemon Fudge
Custards
Mango Custard
Tarts
Lemon Violet Tarts
Tarta de Fresas y Frambuesas- Strawberry and Raspberry Tarts
Cindy Mushet's Italian Jam Shortbread Tart
Tarte Sablée Fruits rouges et Rhubarbe- Red fruit and Rhubarb Shortbread Tarts
Strawberry Almond and Thyme Tarts
Rhubarb Frangipane Tart
Rhubarb adn Grand Marnier Tart
Bread
Lemon Dessert Bread
Strawberry Poppyseed Hokkaido Milk Buns
Soufflés
Soufflé Léger à la Pomme et au Citron Vert- Light Apple and Lime Soufflé
Soufflés Passion et Sacristains
Other
Thiakry à la Mangue- Mango Thiakry
Postre de Tapioca con Mango- Tapioca Dessert with Mango
Mil-folhas de Morango- Strawberry Millefeuille
Tiramisu de Morango- Strawberry Tiramisu
Gubana
Mille-feuilles Mascarpone et Groseilles- Mascarpone and Gooseberry Millefeuille
Ile Flottante au Fruit de la Passion- Floating Island with Passion Fruit
Paskha
Orange Blossom Water Roasted Rhubarb, Labneh and Honey
Vegan+
Main Courses
Stuf
Drinks
Condiments/Sides
Dessert
Cookies, Shortbread
Floral Vegan Shortbread
Cakes
Vegan Pineapple, Lime, and Ginger Cake
Lists of Recipes
Hungarian Easter Recipes
List of general Ostara Foods
Ostara Food Recipes
Ostara Recipes for a Pagan Soul
Greenhaven Pagan Ostara Recipes
More Ostara Recipes
Ostara Feast Recipes!
Heron’s Ostara Recipes
Ostara Bread Recipes
Honeysuckle Recipes
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