The Taste of Daleth

Cinizian Carrots

Ingredients per person:
  • Buckwheat, 100 gr.
  • Sour cream, 1/4 l.
  • Carrots, small, sweet kind, 100 gr.
  • Chicken meat, chopped to small bits, 100 gr.
  • Oil, spoonful
  • Curry (a rather neutral taste, not too spicy, not too sweet), salt, pepper, oregano
 How to make it:
  1. Wash the buckwheat and put it in a pan without fat. Roast the buckwheat a little, then put them in a pan with much (2 l.) water, some oregano and the oil. Make it hot and let boil for about 10 minutes. Then loosen up the buckwheats a little before serving
  2. Cook the carrots until they are done
  3. Put the curry, the salt and the pepper on the chopped chicken meat. Put lots on it, otherwise you won’t taste anything of it. Put a little fat or oil in a pan (preferable the one you just roasted the buckwheats in) and make it hot. Roast the meat in it, until it gets brown and a little crispy.
  4. Serve the buckwheat with the carrots and the meat on a plate and serve sour cream with it.
 Vegetarian (and Naglani) advise: Replace the chicken with a mix of mushrooms.

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Balls-and-stick from Ildritz

A popular snack from the salons

Ingredients per person:
  • Onion, 1 piece
  • Minced meat (beef), about 200 gr
  • Pimento, lots
  • Double baked bread, crackers or something the like
  • Egg, 1 piece
  • Some fat
  • A thin stick or straw
 How to make it:
  1. Chop the onion in small pieces and put them in a bowl with the pimento
  2. Put the minced meat also in the bowl
  3. Break the egg and put the yolk and the white in the bowl as well. Don’t put the eggshell in the bowl!
  4. Mix the stuff in the bowl with your hands. If it is too sticky or too liquid, crush a cracker in the bowl until it feels good enough to make solid balls
  5. Put some fat in a pan and make it hot
  6. Make small balls (about 2 - 4 cm ø) from the meat mix and put them in the pan. Keep the balls in the pan until they are all brown
  7. Put the stick through the balls, about three balls a stick is normal
 Serve it like this, with applesauce or other sauces.
When serving this to a salon party, a lot more meat and other ingredients will be needed.


© Ehana 2005

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Salamandran Sauerkraut


Ingredients for 2 (hungry) persons:
  • Sauerkraut, 300-500 gr
  • Apples, sweet kind like Jonagold, 2-3 pieces
  • Fresh sheep cheese, like Mozzarella 100-200 gr
  • Nuts, about 100 gr, more if you like some bite into your food (salted cashewnuts are fine)
  • Some black pepper balls (10-15 pieces)
 How to make it:
  1. Cook the sauerkraut with the pepper balls in a large kettle and let it softly boil until it is done
  2. Meanwhile, chop the apples into pieces after removing the skins and the core. Put the apples in the pan with sauerkraut an let it boil too
  3. Also meanwhile, chop and crush the nuts ant put them in the kettle too. If you have small nuts, it is not necessary to chop and crush them
  4. Cut the cheese into small parts and drop them into the sauerkraut and let it melt.
 The sauerkraut is ready when it is done and the cheese is at least partly melted.

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Weslanan Pumpkin Soup


Ingredients for a pan full:
  • Butter, 50 gr
  • Flour, 50 gr
  • Bouillon, about 1 l. or more (water cooked with herbs)
  • A pumpkin (small one will be sufficient)
  • 1 or 2 apples
  • Salt and pepper
  • Roasted almonds (pieces)
 How to make it:
  1. Make the bouillon, and let it boil softly
  2. Put the butter in a pan, make it hot and let it melt until the water is out of it (it starts to get white)
  3. Add the flower, keep stirring it, it gets all sticky
  4. Add bit by bit the bouillon, keep stirring. It is important to make it a smooth brew. Let it boil for a while. Add water if it’s too thick
  5. Peel the pumpkin and chop it into small pieces. Rasp it with a grater. Put the small pieces into the soup
  6. Peel the apples and dice them. Put them into the soup too. Let it all boil for a while
  7. Serve the soup with roasted almonds on top of it
 The Pumpkin Soup is the soup that is served on the Vindelfeast. The ingredients are typical for autumn, but some people keep the pumpkin soup conserved for a few menoth because it is so delicious to the Dalethian taste.

Kukjan

Originally, Kukjan is a berry that grows in the North of Daleth. Because these berries are delicious, but not available all year, some clever person managed to get the taste into a kind of sweets. Here is the earthly version of it, to get you into heaven.

Ingredients:
  • Sour apple(s)
  • Toffee (pure toffee mass)
  • Peppermint sweets (like TicTac)
  • Nuts (crushed)
  • Sticks (cocktail sticks)
How to make it:
  1. Peel the apple and cut in into dice of about 1x1 cm. Put a stick in each die.
  2. Crush the nuts (for example in a mortar), if they are not already crushed. Put the crushed nuts on a plate.
  3. Put the toffee in a pan and make it melt “au bain Marie” (put the pan into a pan with boiling water if you don’t own an “au bain Marie” pan).
  4. Crush the peppermint sweets until you have a powder of it. Stir this into the melted toffee-mass.
  5. Put the pieces of apple one by one in the toffee-mass and over the apple with sticky toffee-stuff. When covered, let it roll over the crushed nuts so the toffee gets a coat of nut. Let the Kukjan cool down on the plate with the crushed nuts.
  6. Serve when the toffee is solid again.


© Marion Kappler, 2005

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Awatkrano

This is a recipe that should remind of the taste of Awatkrano.
You need:
  • A part of a watermelon, about 1/8
  • About 250 grams of Mozzarella cheese (or any other sheep-cheese)
  • Vinegar, about 3 spoons
  • Thyme, dried, about 1 spoon
  • Ginger-powder, about 1 teaspoon
  • Salt, about 1 teaspoon
  • Maw-seed, about 1 spoon

How to make it:
  1. Pour vinegar and salt over the red parts of the watermelon. Let it stay for a while. Make cuts from the upper part of the melon to the skin, but don’t cut the skin. Chop the mozzarella in discs, place these discs in the cuts you have made. Spice up with thyme, ginger and maw-seed.
  2. Place the melon in the oven, a quarter of an hour at 170 degree Celsius and then for about 10 Minutes under the grill to make sure the cheese has melted.

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