Cookbook
Table of Contents
Algae Soup .................................................................................................................................................................................................. 5
Artichoke Dip ............................................................................................................................................................................................. 7
Autumn’s Bounty ...................................................................................................................................................................................... 9
Baked Fish ................................................................................................................................................................................................ 12
Bean Hotpot ............................................................................................................................................................................................ 14
Blackberry Cobbler................................................................................................................................................................................ 17
Blueberry Tart ......................................................................................................................................................................................... 20
Bread .......................................................................................................................................................................................................... 23
Bruschetta................................................................................................................................................................................................. 26
Carp Surprise ........................................................................................................................................................................................... 29
Cheese Cauliflower ............................................................................................................................................................................... 31
Chocolate Cake ...................................................................................................................................................................................... 33
Chowder .................................................................................................................................................................................................... 37
Coleslaw .................................................................................................................................................................................................... 40
Complete Breakfast .............................................................................................................................................................................. 42
Cookies ...................................................................................................................................................................................................... 45
Crab Cakes ............................................................................................................................................................................................... 47
Cranberry Candy .................................................................................................................................................................................... 50
Cranberry Sauce ..................................................................................................................................................................................... 52
Crispy Bass ............................................................................................................................................................................................... 55
Dish o’ the Sea ........................................................................................................................................................................................ 58
Eggplant Parmesan ............................................................................................................................................................................... 61
Escargot..................................................................................................................................................................................................... 64
Farmer’s Lunch ....................................................................................................................................................................................... 66
Fiddlehead Risotto ................................................................................................................................................................................ 67
Fish Stew ................................................................................................................................................................................................... 71
Fish Tacos ................................................................................................................................................................................................. 74
Fried Calamari ......................................................................................................................................................................................... 77
Fried Eel ..................................................................................................................................................................................................... 80
2
Fried Egg ................................................................................................................................................................................................... 83
Fried Mushroom .................................................................................................................................................................................... 85
Fruit Salad................................................................................................................................................................................................. 87
Glazed Yams ............................................................................................................................................................................................ 89
Hashbrowns ............................................................................................................................................................................................. 91
Ice Cream .................................................................................................................................................................................................. 94
Lobster Bisque ........................................................................................................................................................................................ 98
Maki Roll ................................................................................................................................................................................................. 101
Maple Bar ............................................................................................................................................................................................... 105
Miner’s Treat ......................................................................................................................................................................................... 109
Omelet ..................................................................................................................................................................................................... 113
Pale Broth ............................................................................................................................................................................................... 115
Pancakes ................................................................................................................................................................................................. 118
Parsnip Soup ......................................................................................................................................................................................... 120
Pepper Poppers.................................................................................................................................................................................... 123
Plum Pudding ....................................................................................................................................................................................... 127
Pink Cake ................................................................................................................................................................................................ 132
Pizza.......................................................................................................................................................................................................... 137
Poppyseed Muffin ............................................................................................................................................................................... 140
Pumpkin Pie ........................................................................................................................................................................................... 143
Pumpkin Soup ...................................................................................................................................................................................... 146
Radish Salad .......................................................................................................................................................................................... 148
Red Plate ................................................................................................................................................................................................. 151
Rhubarb Pie ........................................................................................................................................................................................... 154
Rice Pudding ......................................................................................................................................................................................... 158
Roasted Hazelnuts .............................................................................................................................................................................. 161
Roots Platter .......................................................................................................................................................................................... 164
Salad ......................................................................................................................................................................................................... 167
Salmon Dinner ...................................................................................................................................................................................... 170
Spaghetti ................................................................................................................................................................................................ 173
Spicy Eel .................................................................................................................................................................................................. 176
Stir Fry ...................................................................................................................................................................................................... 178
Stuffing .................................................................................................................................................................................................... 181
3
Strange Bun ........................................................................................................................................................................................... 184
Super Meal ............................................................................................................................................................................................. 188
Survival Burger ..................................................................................................................................................................................... 191
Tom Kha Soup ...................................................................................................................................................................................... 194
Tortilla ...................................................................................................................................................................................................... 197
Trout Soup ............................................................................................................................................................................................. 200
Vegetable Medley ............................................................................................................................................................................... 203
Bonus Recipes:
Kale and Walnut Salad....................................................................................................................................................................... 207
Grilled Steak and Linguine with Mushroom Cream Sauce .................................................................................................. 210
Zucchini Fritters and Spicy Marinara Sauce............................................................................................................................... 213
Yellow Curry........................................................................................................................................................................................... 217
Stardrop .................................................................................................................................................................................................. 221
Vanilla Ice Cream and Blue Raspberry Sauce............................................................................................................................ 224
Evelyn’s Seasonal Cookies-Winter ................................................................................................................................................ 227
Evelyn’s Seasonal Cookies-Autumn.............................................................................................................................................. 230
Evelyn’s Seasonal Cookies-Summer ............................................................................................................................................. 233
Evelyn’s Seasonal Cookies-Spring ................................................................................................................................................. 236
Field Snack ............................................................................................................................................................................................. 239
Salted Radish Sandwiches ................................................................................................................................................................ 242
Coco-no-no ........................................................................................................................................................................................... 245
Lentil Soup ............................................................................................................................................................................................. 248
Hot Cider ................................................................................................................................................................................................ 251
Artisan Goods:
Cheese ..................................................................................................................................................................................................... 255
Jelly ........................................................................................................................................................................................................... 259
Wine ......................................................................................................................................................................................................... 263
Coffee....................................................................................................................................................................................................... 266
4
Recipe: Algae Soup
Description: Kinda slimy.
Game ingredients: Green algae (x4)
This recipe restores 75 energy and 33 health. It can be obtained from Clint after reaching 3 hearts and
sells for 100g.
Difficulty: Easy, 40 minutes. Serves 3.
This is a modification of a South Korean seaweed soup recipe, since seaweed is one of the few edibles
algae you can buy at stores. Please note that this is a modification made to fit Algae Soup, and is not
meant to be like authentic Miyeok Guk.
-25g dried seaweed*
-¼ lb thawed beef, either ground or steak
-5 cups water
-1 cup beef broth
-2 teaspoons sesame oil
-2 teaspoons soy sauce
-2 cloves minced garlic or 1 teaspoon garlic powder
*The original recipe I referenced uses real dried seaweed. However, if you’re not fond of the texture or
don’t have access to such an ingredient at your local grocery store (like me), feel free to use nori (pressed
seaweed used to make sushi) instead. It will disintegrate in the soup, but some people may prefer it that
way.
Soak the seaweed in water until it softens, and then cut it into small pieces with a sharp knife. If you’re
using nori, then you don’t necessarily have to soak it. I did anyways.
In a large pot, heat the sesame oil over medium-high and add the beef. If you’re using steak, slice it thinly
beforehand. Add the salt and cook for about a minute, stirring to sear all sides of the beef, and then add
the water and broth. Stir frequently to break up the ground beef if you’re using that.
5
Bring to a boil, then add the seaweed, soy sauce, and garlic. Put a lid on and simmer on low for 20
minutes.
Ensure there’s no pink left on the beef, and then serve while hot, adding more salt if needed.
The recipe is simple, but the flavours are hearty and balanced, so the seaweed doesn’t overpower the
soup. The concept may seem a bit weird to some people, but I promise it’s good.
6
Recipe: Artichoke Dip
Description: It’s cool and refreshing.
Game ingredients: Artichoke, Milk
This recipe restores 100 energy and 40 health. It can be obtained from the Cooking Channel and sells for
210g.
Difficulty: Easy, 30 minutes. Serves 4.
Artichoke hearts smell kinda like water chestnuts.
-A 398mL (14oz) can of artichoke hearts
-½ cup sour cream
-½ cup mayonnaise
-½ cup grated parmesan cheese
-½ onion, finely chopped
-1 cup chopped spinach (optional)
-¼ cup chopped green onions (optional)
-2 teaspoons lemon juice
-1 teaspoon garlic powder
-2 teaspoons basil
-Salt and pepper, to taste
Preheat the oven to 375°F. In a medium bowl, mix together the sour cream, mayo, parmesan cheese,
spinach, and green onions.
Drain the water from the can of artichoke hearts and place them in the bowl. Crush them with a spoon to
break them up, and stir thoroughly in the mixture. Add the onion, lemon juice, garlic powder, basil, salt,
and pepper and combine.
Transfer the dip into a medium baking dish. A 9 inch glass pan works best. Top the mixture with a
sprinkling of parmesan cheese, and then bake it in the oven for 20-25 minutes or til the top is a light
golden brown and is bubbling.
7
Use with crackers, vegetables, naan, or toasted bread. It can be served hot or cold.
There’s a lot of possible variations. To make it really creamy, add a 226g (8oz) block of cream cheese.
For extra cheesiness, add some shredded mozzarella.
8
Recipe: Autumn’s Bounty
Description: A taste of the season.
Game ingredients: Yam, Pumpkin
This recipe restores 220 energy and 99 health. It gives a +2 Foraging and +2 Defense bonus and can be
obtained from Demetrius after reaching 7 hearts. It sells for 350g.
Difficulty: Easy, 45 minutes. Serves 4.
Originally I was considering just roasting yam and pumpkin together, but that’d be too similar to Roots
Platter, so I switched it up a bit.
Yam fries:
-2 yams
-4 tablespoons olive oil
-½ teaspoon paprika
-½ tablespoon salt
-1 teaspoon garlic powder
-1 teaspoon pepper
-½ teaspoon cumin
Pumpkin dip:
-1 cup pumpkin puree
-1 cup canned white/navy beans or chickpeas (drained)
-¼ cup water
-½ teaspoon paprika
-½ teaspoon onion powder
-½ teaspoon garlic powder
-1 teaspoon salt
-1 teaspoon chili powder
-¼ teaspoon cinnamon
Preheat the oven to 450°F.
Cut the yams into 1/4inch slices. You can cut them in half as well if you want shorter fries. In a bowl,
combine the olive oil, paprika, salt, garlic powder, pepper, and cumin.
9
Toss the yams in the bowl until they’re fully coated with the oil and spices. Line a baking sheet with
parchment paper and arrange the yam slices so they’re not touching one another. You may need two
baking sheets for this.
Bake them in the oven for 25-35 minutes, depending on the thickness of the slices. Turn them over every
10 minutes to ensure even cooking (The picture has the fries half-way through baking).
While the fries are roasting, make the pumpkin dip. In a blender or food processor, combine all the
ingredients and blend until smooth.
10
Pour the dip into a bowl and serve with the fries while they’re still hot. Dust the dip with more chili powder
and sprinkle coarse salt over the fries. Not pictured: the other batch of yam fries I forgot about.
The dip is creamy and tasty, and offsets the subtle sweetness of the yam fries.
11
Recipe: Baked Fish
Description: Baked fish on a bed of herbs
Game ingredients: Sunfish, Bream, Wheat Flour
This recipe restores 75 energy and 30 health. It can be obtained from the Cooking Channel and sells for
100g.
Difficulty: Easy, 45 minutes. Serves 2.
The cook time actually depends on whether you’re using wild rice or white rice.
-1 fish, frozen
-Seasoning: basil, oregano, tarragon, paprika, onion powder, salt, pepper. About ½ teaspoon of each.
-½ cup rice; wild or white
-Seasoning: basil, oregano, thyme, tarragon, chives (either fresh or dried), about ½ teaspoon of each
Preheat the oven to 350°F. Place the frozen fish on a cookie sheet and add your desired seasonings. It
will take roughly 30-40 minutes to cook.
In a small saucepan, combine 1 cup of water and the rice (always use a two parts water to one part rice
ratio). If you’re using wild rice, I would recommend rinsing it first unless you want to end up with black
water like I did (whoops).
12
Bring the water to a boil and then place a lid on and turn the heat down to low. For white rice, cook it for
ten minutes. For wild rice, cook it for about 40 minutes or til done.
Once the rice is cooked, turn off the heat and stir in the herbs. Dish it on to a plate, then place the cooked
fish on top. You can add whatever vegetables you like, both for garnish and flavour.
The rice is really good (even if it’s purple) and the seasoning adds lots of flavour.
13
Recipe: Bean Hotpot
Description: It sure is healthy.
Game ingredients: Green Bean (x2)
This recipe restores 125 energy and 50 health. It can be obtained from Clint after achieving 7 hearts, and
sells for 100g. There’s also a +2 energy bonus, but some players have reported that it does not work.
Difficulty: Medium, 1 hour. Serves 3.
This recipe is essentially a green bean casserole.
-1 medium onion (or half a large onion)
-2 cups milk
-1 cup flour
-Salt and pepper to taste (about 2 teaspoons of each)
-1lb fresh green beans
-1 can of cream of mushroom soup
-3 tablespoons heavy cream or ½ cup milk
-Dash of salt and pepper
Prepare a deep fryer or take a frying pan and fill it with oil, about a quarter-inch high.
Cut the onion into slices and pull apart the pieces. In a bowl, soak the onion slices in the milk for a few
minutes. Combine the flour, salt, and pepper on a plate, and then roll the onions through it until they’re
thoroughly coated.
Place the onions in the basket of the deep fryer and submerge for about 7-10 minutes. If you’re using a
frying pan, heat the oil over medium-high and then cook the slices for about 4-5 minutes on each side or
til crispy brown.
Once the onions are done, transfer them to a plate lined with paper towel or a teatowel to absorb the
excess oil. Set aside.
14
Break the ends off the green beans and place them in a pot. Fill it with enough water to just cover the
beans and then heat over medium-high until the water boils. Allow it to boil for 3-4 minutes and then turn
off the heat and drain the water.
In a medium casserole dish, combine the green beans, mushroom soup, heavy cream/milk, salt and
pepper, and the fried onions. In a 350°F oven, bake the casserole for about half an hour. If you like, you
can leave a few fried onions off to the side and then toss them on top five minutes before it’s done.
15
This recipe is used as a side-dish in a lot of holiday dinners but it can be eaten any time of the year.
Additional note: you can buy packages of french fried onions and use those instead of frying up your own.
This will make the recipe a lot faster and easier.
16
Recipe: Blackberry Cobbler
Description: There’s nothing quite like it.
Game ingredients: Wheat Flour, Sugar, Blackberry(x2)
This recipe restores 175 energy and 70 health. It can be obtained from the Cooking Channel and sells for
260g.
Difficulty: Easy, 45 minutes. Serves 6.
Turns out blackberries are expensive where I live, so this recipe is a peach-blackberry cobbler. You can
add other fruits like apples, plums, cherry, etc.
Filling:
-4 cups fruit: peaches (peeled and sliced) and blackberries
-½ cup brown sugar
-1 tablespoon cornstarch
-¼ teaspoon nutmeg
-¼ teaspoon cinnamon
-½ cup water
-1 tablespoon lemon juice (optional)
Biscuit:
-1 cup flour
-2 tablespoons sugar
-1 teaspoon baking powder
-Pinch of salt
-¼ cup butter
-1 egg
-¼ cup milk
In a medium saucepan, combine the brown sugar, cornstarch, nutmeg, cinnamon, water, and lemon juice.
Cook on medium heat, stirring frequently, until the mixture becomes thick and bubbly.
Add the blackberries and peaches to the sauce and mix well. Reduce the heat and cook on low for 2-3
minutes.
17
Combine the flour, sugar, baking powder, and salt into a medium mixing bowl. With a pastry blender, cut
in the butter until it resembles coarse crumbs. Add the egg and milk and stir until fully combined.
Pour the fruit and sauce into a medium casserole dish and spoon the biscuit mix on top. I tried to do the
design as shown in the preview image from the game, but the biscuit mix is fairly thick.
18
Bake in a 400°F oven for 20 to 25 minutes or til the top of the biscuits are dry and a light golden brown
and the sauce is bubbling.
Let it cool for 5 minutes, then serve plain or with ice cream.
This recipe is hearty, sweet, and fruity. Especially good on autumn nights, but it can be eaten any time of
the year.
19
Recipe: Blueberry Tart
Description: It’s subtle and refreshing.
Game ingredients: Wheat Flour, Egg, Blueberry, Sugar
This recipe restores 125 energy and 50 health. It can be obtained from Pierre after achieving 3 hearts and
sells for 180g.
Difficulty: Medium, 1½ hours. Serves 24 mini or 12 large.
This is a two-part recipe, but you can always use frozen pre-made tart shells instead of making the crust
yourself. Follow the cooking instructions on the packaging.
Crust:
-113g (one stick) cold salted butter (not margarine)
-1¼ cup all-purpose flour
-4 to 6 tablespoons cold water
Filling:
-2 cups blueberries (about 250g)
-½ cup sugar
-1 tablespoon cornstarch
-1 teaspoon cinnamon
-2 to 3 teaspoons lemon juice
-Chocolate, optional
Cut the butter into pieces and add it to a mixing bowl with the flour. With a pastry blender, cut and mix the
flour and butter until it resembles coarse crumbs.
Add the water one tablespoon at a time. Test the dough by packing a small amount with your hands to
see if it crumbles. Once the mixture is ready, pack down the dough. Don’t worry if there’s excess flour in
the bowl that won’t stick. Turn out the dough on to a flat surface and cut into 2 or 3 pieces. Use the heel of
your hand and push out the dough. This helps to distribute the butter.
20
Combine the pieces of dough back together and wrap in seran wrap. Refrigerate for at least half an hour
so it holds its shape better.
While the dough is setting, prepare the filling. In a medium mixing bowl, combine the blueberries, sugar,
cornstarch, and cinnamon. Add the lemon juice and combine. The liquid will help bind the ingredients
together and add a bit of flavour.
Roll out the dough on a lightly floured surface with a rolling pin to 1-2mm in thickness (or as desired; use
thicker dough for larger pan sizes). Flour the edge of a small glass or a round cookie cutter and cut out
circles in the dough in accordance to your pan size (I used a 24ct mini muffin tin).
21
Place the circles of dough in the tins. You don’t need to grease the tins, but I’d recommend greasing
around the top so it won’t stick if any blueberry mixture touches the pan. Fill with your desired amount of
blueberries. If you like, you can put a small piece of chocolate at the bottom of the tart before adding the
mixture. It’s subtle but compliments the other flavours well.
Cook the tins in a 350°F oven for 30-35 minutes. Let the tarts cool for about 10 minutes before removing
them.
They’re really yummy. I ate 15 of them. That’s not an exaggeration.
22
Recipe: Bread
Description: A crusty baguette
Game Ingredients: Wheat Flour
This recipe restores 50 energy, 20 health, and can be found on the Cooking Channel. It sells for 60g.
Difficulty: Medium, 2 hours. Serves 12.
If you don’t have a baguette pan you can use a cookie sheet instead, or just throw the bread dough into a
loaf pan for regular bread.
-2½ cups of flour
-1 cup warm water
-1½ teaspoons yeast
-1 tablespoon sugar
-1 teaspoon salt
Combine the water, yeast, salt, and sugar into a mixing bowl and let it sit for 10 minutes.
Add the flour and stir until a dough forms, and then pat it into a ball. Turn out on to a floured surface and
knead for 8-10 minutes.
23
Clean and completely dry the bowl (or get a different one) and grease the inside of the bowl with butter or
oil. Place the ball of dough in upside-down, and then turn it back right-side up so both the bottom and the
top are greased,
Cover the bowl with a tea-towel and let it rise in a warm place for 40 minutes. If you can’t find a warm
spot, preheat the oven to 170°F (usually the lowest temperature most ovens will go). Once it reaches up
to temp, turn off the oven, place the bowl inside, and keep the oven door closed.
After 40 minutes, punch down the dough, turn it out on to a floured surface, and knead it again for 5-6
minutes. If you’re making baguettes, roll the dough out into a log and slice in half length-wise. Flour and
roll both pieces of dough until they’re round and smooth, and then transfer into a greased baguette pan or
cookie sheet (keep them 3 inches apart on cookie sheets). If you want to make a loaf of bread, keep the
ball of dough intact as one piece and place it in a greased loaf pan. Cut some slashes into the dough and
then cover and rise for another 40 minutes.
Place the pan in a 375°F oven. Bake for 20-25 minutes as baguettes. As a loaf, bake for 40 minutes.
24
Let cool for 10 minutes before removing from the pan. If you want a nicely browned top, combine 1
tablespoon of water with 1 egg yolk and brush the tops of the baguettes before baking them.
25
Recipe: Bruschetta
Description: Roasted tomatoes on a crisp white bread.
Game ingredients: Bread, Tomato, Oil
This recipe restores 113 energy and 45 health. It can be obtained from the Cooking Channel and sells for
210g.
Difficulty: Easy, 20 minutes. Serves 3.
You can refer to the Bread recipe to make the baguettes yourself, but I’m lazy so I bought a baguette
instead.
-Baguette, 12 slices
-1 medium-sized tomato
-1 tablespoon olive Oil
-2 tablespoons herbs
(If you don’t have a bruschetta herb mix like I do, you can create a mix using dried basil, oregano, thyme,
tarragon, garlic powder, and parsley. Use about ¼ teaspoon thyme and ½ teaspoon for each other
ingredient. You don’t need all of them, but I prioritize basil, oregano, and garlic powder.)
-Parmesan cheese, grated
Cut 12 slices off the baguette and arrange them on a broiling pan. Broil them in the oven on low for 3
minutes, rotating the pan halfway through.
26
Finely chop up the tomatoes and place them in a small mixing bowl. Add the olive oil and herbs and mix
well.
Spoon the tomato mixture on to the baguette slices and top with parmesan cheese. Bake them in a 350°F
oven for 15 minutes.
27
Bruschetta is a tasty mix of crispy bread, juicy tomatoes, and a lot of flavours. It makes a really good
appetizer.
28
Recipe: Carp Surprise
Description: It’s bland and oily.
Game ingredients: Carp (4)
This recipe restores 90 energy and 36 health. It can be obtained from the Cooking Channel and sells for
150g.
Difficulty: Easy, 30 minutes. Serves 1.
The description says it’s bland and oily but I wouldn’t make a recipe for something unappetizing, so
instead I just put less seasoning than I normally would so it would at least follow the guidelines somewhat.
-1 fish, thawed
-seasoning: basil, oregano, salt, pepper, thyme, lemon juice. roughly ½ teaspoon of each
-asparagus
-4 tablespoons oil
Cut the raw fish into 4-5 even pieces, depending on size. In a frying pan, heat the oil over medium-high
heat, then place the thawed fish in. Turn down the heat to medium. It will take about 15 minutes total for
the fish to cook.
Sprinkle on your desired seasonings.
The fish will be completely opaque and will flake easily once it’s done. Transfer the cooked fish to a plate.
Cut off the bottom ends of the asparagus and place them in the frying pan. Cook on medium heat for 8 to
10 minutes, rotating the asparagus occasionally so it cooks evenly.
29
Sprinkle salt on the asparagus and serve hot. It’s not too bland nor oily, but the fish can always be baked
for 15 minutes at 350°F instead, or have more seasoning added.
The soft flakiness and roasted asparagus are a good contrast. Tasty, too!
30
Recipe: Cheese Cauliflower
Description: It smells great!
Game ingredients: Cheese, Cauliflower
This recipe restores 138 energy and 55 health. It can be obtained from Pam after reaching 3 hearts and
sells for 300g.
Difficulty: Easy, 45 minutes. Serves 3.
Thanks to my mum for this recipe! You can also use broccoli, if you prefer.
-¼ head of cauliflower
-¼ medium onion
-1 tablespoon butter
-¼ cup flour
-½ cup water
-1 cup Cheez Whiz
-1 egg
-½ cup breadcrumbs
Preheat the oven to 350°F.
Cut the cauliflower into bite-size chunks, removing the stems so you just have the florets. Place them in a
medium-sized pot with about 1L of water in it.
Cook the cauliflower on high heat just until it starts to boil, then shut it off.
Finely dice the onion and melt the butter in a small saucepan over medium heat. Add the onion and cook
until it starts to brown, then add the flour.
31
Mix just until the flour completely coats the onion, then add the water right away and stir until smooth. Add
the Cheez Whiz and crack in the egg and combine until creamy and smooth, then turn off the element.
Drain the cauliflower florets in a colander and place them in a small casserole dish. Pour in the cheese
sauce and mix until just combined, then top with the breadcrumbs. If you like, you can also top with a bit
of shredded cheese.
Bake in the oven, uncovered, for about 30 minutes. Serve hot.
This cheesy goodness is excellent with dinner or lunch, and you can add spices to your liking.
32
Recipe: Chocolate Cake
Description: Rich and moist with a thick fudge icing.
Game ingredients: Wheat Flour, Sugar, Egg
This recipe restores 150 energy and 60 health. It can obtained from the Cooking Channel and sells for
200g.
Difficulty: Medium, 1 hour. Serves 6-8.
A three tier chocolate cake with a cherry on top? Aw yeah. I actually used a strawberry though.
Cake batter:
-1¾ cup all-purpose flour
-1¾ cup white sugar
-¾ cup cocoa powder (unsweetened)
-1 tablespoon baking powder
-1 teaspoon salt
-1 teaspoon cinnamon
-2 eggs
-¾ cup milk
-½ cup sour cream
-½ cup canola oil
-½ teaspoon vanilla extract
Frosting:
-½ cup margarine
-2⅓ cup icing sugar (AKA confectioner’s/powdered sugar)
-¼ cup cocoa powder
-3 to 4 tablespoons milk
Preheat the oven to 350°F.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, salt, and cinnamon.
33
Crack in the eggs and add the milk, sour cream, vanilla, and canola oil. Mix thoroughly until smooth. It
should have about the same consistency as boxed cake mix (tastes sorta similar too, but better and with
ingredients you can actually pronounce).
Grease and dust flour on 9 inch, 6 inch, and 3 inch pans. I only had two 9 inch and one 3 inch pans, but
that’s fine. One of them was just cut to size after baking.
Fill each pan to an even height with batter, and then bake for 30-35 minutes or til done. Allow the cakes to
cool for 10 minutes before removing them from the pans, and then let them cool on a wire rack for at least
20 additional minutes.
if any of the cakes need to be cut, use a small serrated blade and carefully measure out how far each one
needs to be. I simply placed the smallest cake on what was to be the medium one, and cut out about half
the edge around.
34
While the cakes are cooling, cream together the margarine and the icing sugar to make the frosting. Add
the cocoa powder and milk and whip until thoroughly mixed and fluffy. Slather the frosting on the cakes
and then arrange them one on top of the other.
Top with a cherry (or a strawberry) and serve.
35
The sour cream makes it nice and moist, and I reduced the sugar in the recipe because the frosting
provides most of the sweetness. Good for birthdays, breakups, midnight snacks, etc.
36
Recipe: Chowder
Description: A perfect way to warm yourself after a cold night at sea.
Game ingredients: Clam, Milk
This recipe restores 225 energy and 101 health. It gives a +1 Fishing bonus and can be obtained from
Willy after reaching 3 hearts. It sells for 135g.
Difficulty: Easy, 45 minutes. Serves 5.
I had only ever had cream-based clam chowder until I was ten and was served a tomato-based chowder
at a restaurant. I thought someone bled in it. Anyway, this recipe is cream-based.
-4 slices bacon
-1 medium onion
-3 large russet potatoes
-3 cups chicken or vegetable stock
-1 teaspoon salt
-1 teaspoon pepper
-2 tablespoons butter
-2 tablespoons flour
-3 cups light cream (half&half)
-2 cans baby clams, 10 ½ oz. each
-Paprika, for garnish
In a large saucepan, fry up the bacon on medium-high heat until crispy. While it’s cooking, finely chop up
the onion.
Remove the bacon and let it rest on a paper towel to absorb the extra grease. Throw the chopped onion
into the saucepan and let it cook in the bacon fat on medium-low.
While the onion is cooking, peel the potatoes and cut them into small cubes. Once the onion has
softened, add the potatoes, salt, pepper, and the 3 cups of stock. Cover and cook over medium heat for
15 minutes or til the potatoes are soft, turn down the heat if it starts to boil over at any point.
37
While the stock is cooking, melt the butter over medium heat in a second saucepan. Add the flour and stir
until combined. Let it cook for about a minute, stirring so it doesn’t stick to the pan, and then add the
cream.
Cook the cream until it thickens, whisking the entire time so it doesn’t burn. Once thickened, add to the
first saucepan.
38
Add the contents of the cans of baby clams; juice and all. Chop up the bacon into small pieces and add to
the pot. Heat the soup to just under boiling, and then serve garnished with paprika.
The chowder is chunky, silky, and filling, perfect for a cold, rainy day.
39
Recipe: Coleslaw
Description: It’s light, fresh, and very healthy.
Game ingredients: Red Cabbage, Mayonnaise, Vinegar
This recipe restores 213 energy and 85 health. It can be obtained from the Cooking Channel and sells for
345g.
Difficulty: Easy, 20 minutes. Serves 4-5.
I don’t really like coleslaw; I find it too slimy. This recipe cuts down on the sauce and adds more spices for
flavour.
-¼ head of cabbage, red or green
-2 carrots
-½ cup mayonnaise
-1 tablespoon sour cream
-¼ medium onion, red or regular
-1 tablespoon sugar
-2 tablespoons vinegar
-1 tablespoon dry mustard
-2 teaspoons celery salt
-Salt and pepper, to taste
-1 teaspoon paprika
Finely chop or shred the cabbage, onions, and carrots. Place the onion in a medium bowl and put the
cabbage and carrots off to the side.
Add the mayonnaise, sour cream, sugar, vinegar, dry mustard, celery salt, salt, pepper, and paprika to the
onion and stir until well combined.
40
Add the cabbage and carrots and completely mix in until the vegetables are coated with the sauce.
The spices help a lot in bringing flavour to what would otherwise be a slimy salad. I think it’s the only
coleslaw recipe I’d actively eat.
41
Recipe: Complete Breakfast
Description: You’ll feel ready to take on the world!
Game ingredients: Fried Egg, Milk, Hashbrowns, Pancakes
This recipe restores 200 energy and 80 health. It also gives a +2 Farming bonus and +50 Max Energy. It
can be obtained from the Cooking Channel and sells for 350g.
Difficulty: Medium, 1 hour. Serves 2.
This recipe is a combination of three other recipes.
Fried Egg
Hashbrowns
Pancakes
In order to serve the food while it’s all still hot, this requires a bit of multitasking.
Start off by making the pancake batter. Set it off to the side while making the hashbrown mixture. Once it’s
ready, form it into patties and cook in a frying pan with oil, as instructed in the recipe. Hashbrowns take a
little while to cook, but you can always turn the heat down to slow cook them and give yourself more time
if need be.
Heat the grill for the pancakes. Once that’s ready, brush or spray with a bit of oil to prevent sticking, and
then pour the batter on into the desired sizes for your pancakes. Be sure to check back and forth between
the hashbrowns and the pancakes, flipping them when needed. Keep in mind that pancakes won’t take
quite as long to cook.
42
Wait til either the batch of pancakes or the batch of hashbrowns are complete before doing the fried
egg(s) (unless you’re better at multitasking than I am). Cook the egg(s) in a small frying pan, and then
transfer everything to plates.
You can garnish with sliced fruit and serve with milk, juice, coffee, and/or tea. The game ingredients call
for milk, so I served with that.
43
It’s very filling and satisfying. Instead of maple syrup, I used some rosehip and apple syrup that I bought
from the farmer’s market.
44
Recipe: Cookies
Description: Very chewy.
Game Ingredients: Wheat Flour, Sugar, Egg.
This recipe can be obtained from Evelyn after gaining 4 hearts with her. It restores 90 energy, 36 health,
and sells for 140g.
Difficulty: Easy, 30 minutes. Serves 10.
Can’t go wrong with cookies.
-2½ cups all-purpose flour
-1 teaspoon baking soda
-2 teaspoons of salt
-1 cup margarine or butter
-1 cup packed brown sugar
-½ cup white sugar
-2 eggs
-2 teaspoons vanilla
-300g bag of chocolate chips (8oz.)
Preheat the oven to 375°F. In a small mixing bowl, sift together the flour, baking soda, and salt.
In a medium mixing bowl, cream the margarine until fluffy, and then add the white and brown sugar,
beating until the mixture is fully combined and has no brown sugar lumps. Add the two eggs and the
vanilla, and mix until smooth.
Add the dry ingredients all at once, and stir until combined into a smooth dough. Mix in the chocolate
chips.
45
Oh yes.
On an ungreased cookie sheet (the recipe contains enough butter to prevent the cookies from sticking, so
greasing the sheets will only burn the bottoms) place on heaping spoonfuls of dough, roughly 2 inches
apart. Bake them for about 8-10 minutes or til done. Cool on a wire rack for 10 minutes.
This recipe can make 60 small cookies, but realistically speaking it’ll be more like 40 by the time you
decide you’ve probably eaten too much raw cookie dough.
46
Recipe: Crab Cakes
Description: Crab, bread crumbs, and egg formed into patties then fried to a golden brown.
Game ingredients: Wheat Flour, Crab, Oil, Egg
This recipe restores 225 energy, 90 health, and gives a +1 Speed bonus and a +1 Defense bonus. It can
be obtained from the Cooking Channel and sells for 275g.
Difficulty: Easy, 45 minutes. Serves 2.
This is a recipe my dad taught me.
-a 227g package of cooked flaked crab (use imitation, it’s cheaper)
-1 egg
-12 to 14 saltine crackers
-¼ cup bread crumbs
-⅓ cup milk
-1 tablespoon mustard
-Paprika, to taste
-Ground pepper, to taste
-3 to 4 tablespoons canola oil, for frying
In a bowl, finely crush the saltine crackers and combine with the bread crumbs. Add the egg and mix well.
Pour in the milk, then add the paprika, pepper, and mustard. Pull off the pieces of the flaked crab and rip
them into smaller bits, and stir the whole mixture well.
47
Refrigerate for 30 minutes to an hour-this helps the mixture hold its shape before cooking. Carefully form
the mixture into six patties.
In a frying pan, heat the oil on medium-high, then turn the heat to medium-low. Place the patties in the
pan and cook for 4-5 minutes, then flip and cook for another 4-5. Protip: Flatten them out a bit after
flipping them. Being cooked on the one side will help hold its shape and then flattening them will result in
even cooking distribution.
Pat with a paper towel to absorb excess oil before serving.
48
I may or may not have eaten all of them in one sitting.
49
Recipe: Cranberry Candy
Description: It’s sweet enough to mask the bitter fruit.
Game ingredients: Cranberry, Apple, Sugar
This recipe restores 125 energy and 50 health. It can be obtained from the Cooking Channel and sells for
175g.
Difficulty: Easy, 15 minutes. Makes 4+ servings.
This is one of Vincent’s favourite things in-game. I altered the recipe from a strawberry lemonade drink I
made one time.
-Unsweetened cranberry juice
-1 cup water
-1 cup sugar
-Tonic water/club soda
-Ice cubes
-Cranberries (optional)
-Vodka (optional)
In a small saucepan, combine the sugar and water together. Cook over medium-high heat, stirring
constantly, until all the sugar has dissolved.
Turn down the heat to medium-low and add 6 to 10 fresh or frozen cranberries. Technically this is optional
because the cranberry juice will provide enough flavour, but I find the cranberries add a fresher taste to it.
Once the cranberries have softened, squish them against the side of the saucepan with a spoon to
release the flavour (and colour) into the sugar-water. Dispose of the squished cranberries.
50
Let the sugar-water cool in the fridge. Place 5 or more ice cubes in a tall glass and add frozen cranberries
(again, optional). You can add your desired amount of vodka at this time if you so choose.
Pour 3 to 4 tablespoons of the sugar-water in the glass, then fill it half-full with the cranberry juice. Fill the
other half with the tonic water/club soda and stick a straw in.
The drink is refreshing and sweet, and has a nice kick to it if you’ve added it.
51
Recipe: Cranberry Sauce
Description: A festive treat.
Game ingredients: Cranberries, Sugar
This recipe restores 125 energy and 50 health. It also provides a +2 Mining bonus. It can be obtained from
Gus after reaching 3 hearts and sells for 120g.
Difficulty: Easy, 20 minutes. 16 servings.
I personally don’t like cranberry sauce very much, but whatever suits ya fancy.
-4 cups cranberries, fresh or frozen (no thawing required)
-2 cups water
-2 cups sugar
-1 teaspoon cornstarch
If you’re going to reduce the recipe, use a 2:1:1 ratio of cranberries to water to sugar. You don’t need to
reduce the cornstarch.
Wash the cranberries in a sieve.
Combine the water and cranberries in a saucepan and bring to a boil over high heat. Add the sugar and
stir until dissolved.
52
Cook until the cranberries turn to mush.
In a glass, combine the teaspoon of cornstarch with about 2 tablespoons of water and stir with a spoon so
it forms a paste. Stir the cranberry sauce while slowly pouring in the cornstarch mixture to distribute it and
prevent lumps from forming.
Stir the cranberry sauce until it turns thick. Remove from heat and allow the sauce to cool. If you like it
thick and chunky, leave it as is. If you prefer it smooth you can puree it in a blender or food processor.
53
It’s sweet and tasty, and helps flavour the turkey pretty well.
-SVR
54
Recipe: Crispy Bass
Description: Wow, the breading is perfect.
Game ingredients: Largemouth Bass, Wheat Flour, Oil
This recipe restores 90 energy and 36 health. It gives a +64 Magnetism bonus and can be obtained from
Kent after achieving 3 hearts. It sells for 150g.
Difficulty: Easy, 45 minutes. Serves 2.
This recipe is essentially fish and chips.
-1 thawed fish fillet
-½ cup flour
-Seasoning: salt, pepper, mustard powder, cayenne (to taste)
-1 egg
-¾ cup breadcrumbs
-2 large russet potatoes
-1 tablespoon oil
-Seasoning: paprika, garlic powder, chili powder, salt, onion powder (to taste)
I used about ½ teaspoon of each seasoning except cayenne. I used a bit less for that.
Preheat the oven to 450°F. Scrub down the potatoes and slice them into wedges. In a bowl, combine the
oil and the seasonings. Toss the wedges in the bowl until they’re fully coated, then spread them out on a
baking sheet.
The size of the wedges will depend on how long they need to cook, but I’d estimate at least 30 minutes.
55
Cut the fish fillet into 8-10 equal pieces, depending on the size. Dump the flour on a plate and mix in the
seasonings. Put the breadcrumbs on a separate plate. Crack the egg into a bowl and add 1 tablespoon of
water. Beat well.
In a frying pan, fill with just enough canola oil to cover the bottom. Roll the fish fillets in the flour until
they’re fully coated, then dunk them in the egg. Shake off the excess and roll it in the breadcrumbs, then
place it in the frying pan. Repeat process for all fillet pieces.
56
Cook on medium heat until both sides are golden brown and crispy, about 5 minutes on each side. The
fillets should be completely opaque when cut in half.
Crispy, crunchy goodness. Fish and chips are a favourite of mine.
57
Recipe: Dish o’ the Sea
Description: This’ll keep you warm in the cold sea air.
Game ingredients: Sardines (2), Hashbrowns
This recipe restores 125 energy and 50 health. It gives a +3 Fishing bonus and is obtained from reaching
Level 3 Fishing. It sells for 220g.
Difficulty: Easy, 1 hour. Serves 2.
I didn’t have sardines, so this recipe just uses basa fillets. Technically speaking, the vegetables are
optional.
This recipe uses the Hashbrowns recipe.
-Fish or sardines
-Seasoning for fish: salt, pepper, basil, oregano, thyme, majoram, chives, garlic, rosemary, (about a pinch
of each) lemon juice, breadcrumbs
-Hashbrowns
-¼ bell pepper, any colour
-2 large mushrooms
-¼ cup chopped onion
-Seasoning for vegetables: salt, pepper, garlic salt, chili powder, basil, lemon juice
Preheat the oven to 350°F.
If you’re using canned sardines, you can heat them up in a small casserole dish in the oven for 10
minutes with your choice of seasoning if you wish or serve plain.
If you’re using fish fillets, prepare them first by placing it on a baking sheet and brushing with oil or melted
butter. Sprinkle on the breadcrumbs and top with the seasonings of your choice. Add a few drops of
lemon juice if desired. Bake at 350°F. If it’s frozen, it’ll take about 30-40 minutes, but will take only 10-15
minutes if thawed or fresh.
58
Follow the Hashbrown recipe. I switched it up a bit this time and used parmesan cheese instead of
cheddar. Slice up your vegetables while the hashbrowns are frying, being sure to keep the heat on medlow so you don’t burn them. Once they’re done, fry the veggies in the leftover oil and add your choice of
seasonings. Cook them for about 5-8 minutes on medium heat.
Once everything is finished cooking, arrange it neatly on a plate. You can garnish with a bit of parsley and
dill as I did.
59
I was originally expecting Dish o’ the Sea to be some sort of seafood medley but I get to eat hashbrowns
so I’m not complaining.
60
Recipe: Eggplant Parmesan
Description: Tangy, cheesy, and wonderful.
Game Ingredients: Eggplant, Tomato
This recipe restores 175 energy and 70 health. It gives +1 Mining and +3 Defense bonuses. It can be
obtained from Lewis after gaining 7 hearts with him, and sells for 200g.
Difficulty: Easy, 45 minutes. Serves 5.
Eggplants are pretty plain, so the herbs and spices in this recipe help out a lot.
-1 eggplant
-1 large tomato
-Mozzarella cheese
-398mL can of tomato sauce
-5 tablespoons Olive oil
-1½ cup of Panko bread crumbs
-1 egg
-Herbs/seasoning: basil, oregano, garlic powder, tarragon, chili powder, salt, pepper, roasted red pepper
seasoning, and/or thyme. Not all are necessary, but basil, salt, and pepper are priorities.
Cut off 8 slices from the eggplant. The eggplant I bought was pretty large, so I only needed 4 slices from
it, which I then cut in half.
Crack the egg in a bowl and add 1 tablespoon of water to it and beat the two together. Put the
breadcrumbs on a plate. You can add some herbs to the breadcrumbs if you like. Take the eggplant slices
and douse them in the egg mixture, and then cover them in the breadcrumbs.
Pour the olive oil into a frying pan on medium heat until the oil is hot enough in that it sizzles when you
drop in a breadcrumb. Reduce the heat to medium-low and place the eggplant slices in the pan. Cook on
each side for about 4-5 minutes. The crumbs will turn a golden brown and the eggplant slices will be
greenish in colour.
61
Slice up the tomato and mozzarella cheese. In a small baking dish, pour 1-2 teaspoons of olive oil on the
bottom of the dish and tilt it around to evenly distribute it. Open the can of tomato sauce and pour in just
enough to coat the bottom of the dish.
Layer the eggplant, cheese, and tomato in the dish. Sprinkle over a pinch of each herb/seasoning. I had
some leftover feta cheese so I put that on top as well.
Pour the rest of the tomato sauce over top, and then finish with a generous heaping of shredded
mozzarella cheese.
Bake in a 350°F oven for 15-20 minutes, or til the cheese is melted and bubbly. Let it cool for 10 minutes,
and then serve. It makes for a very tasty side-dish.
62
“Eggplant parmesan” is a bit of a misnomer though. There’s usually no actual parmesan cheese.
63
Recipe: Escargot
Description: Butter-soaked snails cooked to perfection.
Game ingredients: Snail, Garlic
This recipe restores 225 energy and 90 health. It gives a +2 Fishing bonus and can be obtained from
Willy. It sells for 125g.
Difficulty: Easy, 30 minutes. Serves 4.
You can’t get snail shells where I live (tiny lil town in northern British Columbia) so this recipe is without
the use of shells.
-115g can of snails (about 40 snails)
-1 cup butter (not margarine)
-½ teaspoon salt
-½ teaspoon pepper
-1 large clove of garlic
-1 green onion (also called shallots)
-1 teaspoon lemon juice
-Dried parsley or tarragon (to taste)
Preheat the oven to 350°F.
In a bowl, combine the salt, pepper, lemon juice, and parsley/tarragon. Finely chop up the green onion
and garlic and add those as well.
Drain the water from the can of snails and rinse them. Melt the butter in a frying pan on medium heat, and
add the contents of the bowl into the frying pan once it’s ready. Let the garlic-herb mixture cook for 2
minutes and then add the snails and sauté them for 3 minutes.
64
Pour the snails and the butter mixture into a small casserole dish and bake in the oven for 15 minutes.
Once they’re done, transfer the snails to a snail dish or ramekins, pouring a few spoonfuls of butter over
top.
Serve while they’re hot. Despite their appearance, they’re actually pretty good. Snails themselves don’t
have a whole lot of flavour so the butter mixture really improves the taste.
65
Recipe: Farmer’s Lunch
Description: This’ll keep you going.
Game ingredients: Omelet, Parsnip
This recipe restores 200 energy, 80 health, and gives a +3 farming bonus. It is obtained upon reaching
Level 3 Farming and sells for 120g.
Difficulty: Easy, 30 minutes. Serves 1.
This recipe is a combination of two other recipes.
-Omelet
-Hashbrowns (variation)
I decided that having an omelet with slices of parsnip would be boring, so I made hashbrowns that use
parsnips. The recipe is exactly the same as the hashbrowns, but uses a ratio of 1 russet potato to 1
parsnip.
Peel and grate the parsnips and potatoes and combine together, then follow the Hashbrowns recipe
exactly as you would. Parsnips have a delicate taste and a different texture, and I find they make more
appealing hashbrowns than just plain potatoes.
A mixture of one potato and one parsnip make 4-5 hashbrowns, depending on size. More of a breakfast
food than a lunch, but that’s fine.
66
Recipe: Fiddlehead Risotto
Description: A creamy rice dish served with sautéed fern heads. It’s a little bland.
Game ingredients: Oil, Fiddlehead Fern, Garlic
This recipe restores 225 energy and 101 health. It can be obtained from the Cooking Channel. It sells for
350g.
Difficulty: Medium, 1 hour. Serves 3.
I set the difficulty to medium because it can be a little labour intensive for some, but don’t be scared off by
that! It’s mostly because it requires some extra precision. Also, contrary to the description, it’s not bland.
Risotto:
-400g Arborio rice, or any other Italian short-grain rice
-5 cups/1.2L vegetable broth
-1 cup white wine
-2 cloves garlic
-1 small onion
-2 tablespoons olive oil
-½ teaspoon each of salt, pepper, and oregano
-½ cup grated parmesan cheese
-2 tablespoons butter
Fiddleheads:
-230g fiddleheads
-2 tablespoons butter
-Pinch of garlic powder
-Salt and pepper, to taste
Soak the fiddleheads in a bowl of cold water for a few minutes, and then drain in a colander and rinse off
excess bits of leaves to clean them. Remove any darkened bits. Put off to the side.
67
Boil the vegetable broth in a saucepan over high heat, and then reduce to low heat and simmer to keep it
warm. Mince the garlic and finely chop the onion. In a large saucepan, heat the olive oil over mediumhigh, and then add in the garlic and onion and sauté for 5 minutes or til soft, stirring frequently.
Reduce the heat to medium. Add the rice to the garlic and onion, along with the salt, pepper, and
oregano. Cook for 2 minutes, stirring constantly to prevent the rice from being burned while frying, and
then add the white wine. Stir the wine into the rice until it’s mostly all absorbed. The smell of the garlic,
onion, and wine will be pretty strong, so don’t lean in too close.
With a ladle, add ½ cup of vegetable broth at a time to the rice. Stir constantly until almost all the broth is
absorbed, and then add another ½ cup of broth. Repeat this process for about 25 minutes, or until the rice
is creamy and tender with a slightly firm centre. If you run out of broth and the rice needs more liquid, use
hot water until it’s done.
68
Before the rice is complete, pour about 4 or 5 cups of water into a medium saucepan and cook over high
on a separate burner. If you’ve timed it well, the rice will be done by the time the water boils. Turn off the
heat on the rice and place a lid on it to keep it warm.
Place the fiddleheads in the boiling water and cook for 7 minutes, and then drain the water in a colander.
In a frying pan, melt the butter over medium-high, and then add the fiddleheads. Add the salt, pepper, and
garlic powder and sauté until tender.
69
Combine the fiddleheads into the pot of rice, leaving a few extra to drop on top before serving.
Fiddlehead Risotto is creamy and delicious, and the fiddleheads offer a refreshing taste against the starch
of the rice. It’s an excellent combination.
70
Recipe: Fish Stew
Description: It smells a lot like the sea. Tastes better, though.
Game ingredients: Crayfish, Mussel, Periwinkle, Tomato
This recipe restores 225 energy and 101 health. It offers a +3 Fishing bonus and can be obtained from
Willy after reaching 7 hearts. It sells for 175g.
Difficulty: Easy, 35 minutes. Serves 4.
This recipe is fairly similar to Trout Soup, but chunkier and with some different flavours.
-2 tablespoons butter
-1 large onion
-1 clove garlic
-2 leeks
-1 stalk celery
-1 green pepper
-1 cup of diced tomatoes (canned or fresh)
-1 ½ cups vegetable broth
-2 potatoes
-2 carrots
-1 lb (454g) fish fillets, thawed
-Salt, pepper, thyme, and basil, to taste (I used about 2 teaspoons of each)
Finely chop up the onion, garlic, celery, leeks, and green pepper. Peel the potatoes and cut them into
chunks, peel the carrots and cut them into slices.
Melt the butter in a large pot over medium-high heat, and then add the leeks, celery, onion, garlic, and
green pepper. Cook until softened.
71
Add the tomatoes, seasonings, and broth to the pot. Stir and let it cook for a few minutes before adding
the potatoes and carrots.
Turn the heat down to low and put a lid on the pot, allowing the contents to simmer for 5 minutes.
Cut the fish into slices and add them to the pot, then cover and simmer for another 10 minutes or til the
fish is fully cooked and the vegetables are tender.
Serve hot.
72
Fish Stew is very hearty and filling. The leek adds a unique but tasty flavour, and the fish can be
substituted with shellfish or any other seafood. This recipe is based off one that I pulled from a Canadian
cookbook. It won first prize in a contest in 1982.
73
Recipe: Fish Tacos
Description: It smells delicious.
Game ingredients: Tuna, Tortilla, Red Cabbage, Mayonnaise
This recipe restores 165 energy and 66 health. It can be obtained from Linus after achieving 7 hearts and
it gives a +2 Fishing bonus. It sells for 500g.
Difficulty: Medium, 1 hour. Makes 4 tacos.
This recipe uses Tortilla. It’s optional, you can use store-bought instead to decrease the total time from 1
hour to 40 minutes. You can also use the breading recipe from Crispy Bass for the fish in this recipe, or
you can bake it as explained below.
-4 tortillas
-¼ small red cabbage
-1 large fish fillet, thawed
-1 large carrot
-1 green onion
-¼ small red onion
-½ small tomato
-½ teaspoon of each spice/herb: cumin, ground coriander, salt, pepper, garlic powder, dried mint.
-¼ teaspoon chili powder
-1 teaspoon mustard powder
-¼ teaspoon paprika
-Cilantro leaves
-Mayonnaise
-Hot sauce(s) such as tabasco, chipotle hot sauce, cholula, etc
If you’re making the tortillas from scratch, start off by preparing those as detailed in the recipe. Stop after
you’ve rolled or pressed them flat, and leave them off to the side to be cooked later. In the meantime,
prepare the fish. Follow the instructions for breaded fish using Crispy Bass.
Season the fish with the ground coriander, salt, pepper, and paprika. I cooked the fish on medium-low on
a skillet for about 15 minutes til the flesh was completely opaque and flaked easily. If you prefer, you can
bake the fish at 350°F for 15 minutes on a baking sheet.
74
Thinly slice the cabbage, julienne the carrot (cut the carrot on an angle and then slice them thinly as
shown below), and then finely chop the green onion, red onion, and the tomato. Combine all the
vegetables in a medium bowl. Add the cumin, garlic powder, chili powder, mustard powder, dried mint,
and a dash of salt. Mix well.
Cook the tortillas on a hot pan and transfer them to a plate once they’re done. When the fish finishes
cooking, let it cool for 5 minutes and then cut it into four equal pieces.
Arrange the fish on the tortillas and spoon on some mayonnaise. Top with the vegetable mixture and then
garnish with cilantro leaves. Pour on your favourite hot sauce or dab different types on the plate for varied
flavours.
75
There’s a variety of flavours in this dish and they all mix together very well, creating a delicious and
colourful meal. I ate so many of these.
76
Recipe: Fried Calamari
Description: It’s so chewy.
Game ingredients: Squid, Wheat Flour, Oil
This recipe restores 80 energy and 32 health. It can be obtained from Jodi after reaching 3 hearts and
sells for 150g.
Difficulty: Easy, 30 minutes. Makes 4 servings.
This is the 100th post. Nice.
Calamari:
-1lb (450g) uncooked calamari, thawed.
-Frying oil
-1 cup flour
-1 teaspoon of each: black pepper, salt, paprika, dried parsley
-2 cups breadcrumbs
-2 or 3 eggs (or 1 egg and some milk if you’re like me and forgot you don’t have enough eggs)
Tartar sauce:
-2 cups mayonnaise
-¼ cup green relish
-1 tablespoon lemon juice
-2 pickled sweet onions, finely chopped (optional, can be substituted with 1 tablespoon vinegar)
-1 teaspoon dill
Combine the flour, black pepper, salt, paprika, and dried parsley on to a plate. Put the breadcrumbs on
another plate, and crack the eggs into a bowl. Beat the eggs well with a fork.
Fill a frying pan or wok with oil til it’s about ¼ inch high. Alternatively, you can use a deep fryer. Heat on
medium high.
Roll the calamari in the flour, dunk in the eggs and shake to remove excess, and then coat them in the
breadcrumbs. Once the oil in the pan is hot, dump the calamari in. Cook until the breading is golden
brown and crispy. You may have to flip them over so they cook evenly.
77
Transfer the calamari to a plate lined with paper towel to absorb excess oil. Once all the calamari has
been made (you’ll probably need to do it in batches), prepare the tartar sauce as it cools.
In a bowl, mix together the mayo, lemon juice, relish, chopped pickled onions, and the dill. Use for
dipping.
78
Fried calamari is delicious, crunchy, and chewy, and the tartness of the sauce contributes a lot of flavour.
79
Recipe: Fried Eel
Description: Greasy but flavorful.
Game ingredients: Eel, Oil
This recipe restores 75 energy and 30 health. It gives a +1 Luck bonus and can be obtained from George
after reaching 3 hearts. It sells for 120g.
Difficulty: Easy, 15 minutes. Serves 5.
The serving size is as such because although this dish is actually very tasty, it’s not easy to eat a lot of it
in one sitting. It should be eaten as an appetizer.
-1 Eel
-1 cup breadcrumbs
-¼ cup ketchup
-1 teaspoon pepper
-1 tablespoon horseradish
-Lemon wedges (optional)
Spread the breadcrumbs over a cutting board or a sheet of wax paper. Rinse the eel in water and then roll
it in the breadcrumbs to fully coat it.
In a frying pan, drizzle just a few tablespoons of oil or butter in the pan, just enough to thinly coat the
bottom. Heat over medium-high heat, and drop the eel in.
80
Fry the eel on both sides until the breadcrumbs start to brown, then reduce the heat to medium-low. Cook
for about 4 minutes on each side til the breadcrumbs are well-browned and the eel is fully cooked.
In a small dish, combine the ketchup, pepper, and horseradish to make a fish sauce.
Serve the eel with the wedges and sauce. The best way to eat this is in small portions.
81
The eel has a light taste, but the bulk of the flavour comes from the sauce, and the crunch of the
breadcrumbs offers a good contrast to the tender fish. In my opinion, it’s much better than the spicy eel.
82
Recipe: Fried Egg
Description: Sunny-side up.
Game Ingredients: 1 Egg.
Default recipe, it restores 50 health and 20 energy. Sells for 35g.
Difficulty: Easy, under 10 minutes. Serves 1.
I figured I better start off somewhere with this recipe blog, and fried eggs are the easiest.
-1 Egg
-Salt and pepper
Start off by heating up your frying pan on medium heat, and drop in a bit of oil or butter to prevent sticking.
I used a cast iron frying pan, so that step isn’t necessary. Crack open an egg and drop it in.
Cook on medium low until the whites of the egg have set (about 4-5 minutes). If you like your yolk a bit
firmer, let it cook for a couple more minutes. Turn off the heat and carefully transfer the egg to your plate
with a flipper so as not to break the yolk.
Season with salt, pepper, and if you’re weird like me, a pinch of dill. The image shows the egg on its own
on the plate, but I prefer my eggs on toast.
83
And that’s…pretty much it. Fried eggs: no-problemo.
84
Recipe: Fried Mushroom
Description: Earthy and aromatic.
Game Ingredients: Common Mushroom, Morel, Oil
This recipe can be obtained from Demetrius after gaining 3 hearts with him. It restores 135 energy, 54
health, and gives a +2 combat bonus. Sells for 200g.
Difficulty: Easy, under 10 minutes. Serves 2.
Honestly I just happened to find two morels in my garden by stroke of luck.
-Mushrooms
-Morel mushrooms (if available)
-Butter or oil
-Lemon Juice (opt.)
Wash and scrub down your mushrooms to remove any dirt. For the morels, cut off the very end of the
stem and soak them in water for 10 minutes. Drain the water and soak them for another 10 minutes.
Slice up the mushrooms, cutting the morels into halves or quarters, and heat oil or butter in the frying pan,
enough to saute the mushrooms in (for the amount here I used two tablespoons of butter). Once the oil or
butter is ready, reduce the heat to low.
Cook the regular mushrooms first for two minutes before adding the morels. Since I was using the recipe
to top off some salmon, I added some finely chopped celery.
85
Cook for about 4 more minutes, or til the mushrooms are tender, then add a few drops of lemon juice for
flavouring.
Eat plain, as a side dish, or with a sauce.
I’m generally not a fan of cooked mushrooms but these were actually not too bad.
86
Recipe: Fruit Salad
Description: A delicious combination of summer fruits.
Game Ingredients: Melon, Apricot, Blueberry
This recipe restores 263 energy and 105 health. It can be obtained from the Cooking Channel and sells
for 480g.
Difficulty: Easy, 10 minutes. Serves 3.
…I don’t really know what to tell you.
-Fruit, variety
I generally try to follow the recipe but I didn’t have an apricot so I used a nectarine. I also used
blueberries, cantaloupe, grapes, and watermelon. Chop up your fruit, removing unwanted pits, seeds,
rinds, and stems.
Combine your chopped fruits in a bowl.
87
You can make a yummy dip by combining one cup of yogurt with one cup of cool whip (I didn’t because
I’m lazy).
Sweet and juicy.
88
Recipe: Glazed Yams
Description: Sweet and satisfying yummies.
Game ingredients: Yam, Sugar
This recipe comes from the Cooking Channel. It restores 200 energy, 80 health, and it sells for 200g.
Difficulty: Easy, roughly 40 minutes. Serves 2-3.
+2 American southern accent bonus.
-1 or 2 yams or sweet potatoes
-3 tablespoons margarine
-1
⁄4 cup brown sugar
-2-3 tablespoons maple syrup
-Nutmeg and cinnamon (to taste)
Preheat the oven to 375°F. Wash and scrub the yams to remove any dirt. At this point in time you may
peel the yams if you like, but I kept the skin. Slice your yams into wedges and place evenly into a greased
baking pan. I don’t recommend using a cookie sheet because the sides aren’t deep enough.
In a small saucepan, melt the margarine/butter on low heat and add in the brown sugar. Stir until the
sugar is dissolved, then add the maple syrup and continue stirring for another minute. It’ll be a smooth,
deep golden brown.
Drizzle the syrup over the yam wedges, turning the wedges with a fork or tongs until they’re completely
covered in glaze. Sprinkle nutmeg and cinnamon over top.
89
Cover the baking pan with tin foil, and then place in the oven. Cooking time varies on the size of the
wedges. Thinner wedges like the ones I made took 30 minutes. Thicker ones may take closer to 45
minutes. They should be tender when pierced with a fork, but not too soft.
Remove the yam wedges from the pan, drizzle with a bit of excess glaze, and eat them while they’re hot.
Apparently this recipe is used in a lot of Thanksgiving dinners. I had never had it before, but it’s sweet and
very tasty.
90
Recipe: Hashbrowns
Description: Crispy and golden-brown!
Game Ingredients: Potato, Oil
This recipe restores 90 energy, 36 health, and gives a +1 farming bonus. It can obtained from the Cooking
Channel and sells for 120g.
Difficulty: Easy, 15 minutes. Serves 2.
I’m a little perplexed at the number of hashbrown variations there are but I like this one.
-2 russet potatoes, peeled and grated
-½ cup grated cheese
-1 egg
-2 tablespoons flour
-Olive oil
-salt and pepper, to taste
-dehydrated chive rings or freshly chopped chives (optional)
Grate up the potatoes overtop a tea towel, as they tend to release a lot of juice. I was unaware of this so
my hashbrowns mixture wound up being pretty gooey and needed more flour than expected.
Combine the grated potatoes, cheese, egg, salt + pepper, and the chives into a bowl. Add the flour last,
one tablespoon at a time. You might need more flour depending on the amount of moisture in the mixture.
Add enough flour until it holds its shape well.
91
Yeah…that’s…appealing. And raw potato doesn’t smell wonderful either.
Pour enough olive oil into a frying pan until it almost covers the bottom of the pan. Put it on medium heat.
Once the oil is hot enough, carefully form small patties out of the mixture and place them in the pan,
flattening them with a spatula. Cook on the one side for about 5 minutes before flipping them over, then
cook for a couple more minutes or til done.
Place in a paper towel for a few minutes to soak up excess oil and then serve with eggs or eat plain.
92
Crispy goodness.
93
Recipe: Ice Cream
Description: It’s hard to find someone who doesn’t like this.
Game ingredients: Milk, Sugar
This recipe restores 100 energy and 40 health. It can be obtained from Jodi after achieving 7 hearts and
sells for 120g.
Difficulty: Easy, 5 hours. (½ hour prep, 4 ½ hours freezing)
This is a no-churn ice cream recipe. The only special equipment you need is a mixer and a blender. I
decided to make three flavours based on the image: vanilla, strawberry, and avocado.
-2 cans of sweetened condensed milk (300mL/14oz size cans)
-1 litre cream
-1 avocado
-1 ½ cup strawberries, chopped
-1 tbsp lemon juice
-Pinch salt
-1 tbsp vanilla extract
-Ice cream cones (optional)
Note: This recipe is for all three flavours. If you only want to make one flavour, use one full can of
sweetened condensed milk and 2 cups of cream. Follow the recipe for the desired flavour as normal with
the new amounts.
Since everything will be split into thirds, each flavour will use 200mL of sweetened condensed milk and
333mL of cream.
Cut the avocado in half and remove the pit, then spoon out the flesh into a blender. Add the 200mL of
sweetened condensed milk, the lemon juice, and the pinch of salt. Blend until smooth, then empty the
contents into a medium bowl.
With a stand mixer or hand mixer, beat the 333mL of cream with a whisk attachment (or similar) until it
forms stiff peaks.
94
Using a spatula, spoon the cream into the avocado mixture and fold it together until well-combined. Pour
the ice cream into a loaf pan.
Repeat the process with the strawberry ice cream, starting with blending together the chopped
strawberries with the sweetened condensed milk. Pour it into a bowl, whip the cream, and fold that into
the strawberry mixture. Then pour it into a loaf pan.
95
With the vanilla ice cream there’s no blending needed. Simply mix together the sweetened condensed
milk and the vanilla extract together in a bowl, whip the last 333mL of the cream, and fold that into the
vanilla mix. Pour it into a loaf pan as well.
Freeze the loaf pans for at least 4 ½ hours.
96
The ice cream is soft serve, sweet, and delicious. It’s probably better to have it in a bowl than a cone, but
I’m certainly not picky.
97
Recipe: Lobster Bisque
Description: This delicate soup is a secret family recipe of Willy’s.
Game ingredients: Lobster, Milk
This recipe restores 225 energy and 101 health. It can be obtained from either Willy after reaching 9
hearts or from the Cooking Channel. It also gives a +3 Fishing and +50 Max Energy bonus. It sells for
205g.
Difficulty: Easy, 1 hour. Serves 3.
Lobster can be expensive depending on where you live. Use imitation if needed.
-227g package of lobster (half a pound)
-4 or 5 finely chopped mushrooms
-2 stalks celery, finely chopped
-½ small onion, finely chopped
-1 carrot, peeled and finely chopped
-430mL vegetable broth
-1 ½ cups half&half
-½ cup white wine
-4 tablespoons brandy (optional)
-1 teaspoon salt
-½ teaspoon thyme
-1 teaspoon tarragon
-1 teaspoon pepper
-A bay leaf
-¼ teaspoon cayenne pepper
In a large saucepan, bring some olive oil or butter over medium-low heat, and add all the finely chopped
vegetables. Instead of using carrots, I used some of the leftover carrot juice from the Miner’s Treat recipe.
98
Cook the vegetables over the low heat for about 10 minutes, or til they’re nice and soft. Stir frequently.
Add the chicken broth, salt, pepper, thyme, tarragon, bay leaf, and cayenne pepper, and then bring to a
boil over medium-high. Once it’s hit a nice boil, turn it back down to low and simmer for 10 minutes.
Some blenders don’t allow hot liquids in them. In fact, I’d wager that most don’t, so unless you know for
sure, stick the saucepan in the fridge for about 20 minutes. Remember to place some potholders
underneath the saucepan.
Chop up the lobster into small chunks. Once the soup is cool enough, remove the bay leaf and pour the
contents into a blender. Add the lobster and puree until smooth.
Still a lil chunky.
Pour the pureed lobster mixture back into the saucepan and add the white wine, half&half, and brandy.
Cook over low heat, stirring frequently, for about 30 minutes, or til thickened. This will also cook out most
of the alcohol while still providing flavour.
99
Serve hot.
I garnished with a couple fresh tarragon leaves and had naan stuffed with a garlic scape and cheese
mixture on the side. The soup is creamy and filling with a rich taste.
100
Recipe: Maki Roll
Description: Fish and rice wrapped in seaweed.
Game ingredients: Fish, Seaweed, Rice
This recipe restores 100 energy and 40 health. It can be obtained from the Cooking Channel and sells for
220g.
Difficulty: Medium, 1½ hours. Serves 3.
I had a German exchange student a few years ago who insisted I go with her to sushi classes, so this
recipe was from our instructor, a lovely woman named Tomoko.
-180mL of uncooked sushi rice
-1 tablespoon sushi vinegar
-1 avocado
-1 egg
-a cucumber
-227g package of flaked cooked imitation crab
-Nori (roasted seaweed sheets)
The first step is to prepare the rice. You need short grain sushi rice so it will stick together well. I find the
brand Kokuho Rose is really good. When making sushi, chefs will use “go cups”, which are roughly
180mL each. They’ll make about two rolls of sushi. I actually doubled the recipe to make four rolls.
Put the rice in a bowl and fill with just enough water to cover the rice, and then dump it in a sieve right
away. Making a sort of clawed shape, run your hand in a circular motion through the rice to shake off
excess water and to grind the grains against each other. Do about 20 rotations with your hand. This helps
to clean the rice and remove unwanted particles of dust and dirt. Put the rice back in the bowl and cover
with water again, then pour back into the sieve. After running your hand through it, do this whole process
once more.
(Getting this picture was no easy task.)
101
Once the rice is back in the bowl for the last time, cover with just enough water and then let it sit for 30
minutes to an hour. Drain out the water, and transfer to a medium-sized pot. Measure the amount of rice
as you put it in, and then add in an equal amount of water to the pot (ex: 2 cups of rice to 2 cups of
water).
Place a lid on the pot (do not remove it while it’s cooking) and cook on medium-high until it boils, and then
allow it to boil for 2 minutes (the lid may be shaking a little bit and steam will be escaping. You’ll also hear
the water bubbling). Turn down the heat to low and let it simmer for 10 minutes. Remove the lid. If there’s
still water, replace the lid and cook on low for another minute or two. Once done, turn off the heat, place a
teatowel over the pot and put the lid on top, allowing it to sit for 10 minutes. The towel absorbs
condensation while the rice steams.
Transfer the rice to a bowl and pour in the sushi vinegar. Carefully mix it in with a fork. While the rice is
cooling, prepare the rest of the ingredients. Slice the avocado, cut the cucumber in strips, about 3 inches
in length, and slice the crabmeat. In a small frying pan, heat a small amount of oil or butter (if needed) on
102
medium-low, and then pour in a beaten egg. Cook on low until it’s done, working your way around the
edges with a flipper to free it from the pan. Once the egg has cooled, cut it into thin slices as well.
On a bamboo sushi mat, place a sheet of seaweed shiny side down. Pat on the rice, covering the sheet
with a one inch margin at the top. Near the bottom, arrange on the cucumber, avocado, egg, and crab.
Using the bamboo mat, carefully fold up the bottom part so the fillings don’t fall out, and then roll the rest
of the way until you reach the margin. Wet the seaweed with water along the margin and then secure it to
the rest of the roll. It should easily stick to it and hold it in place. Having the bowl of water to remove the
sticky rice off your fingers helps a lot.
Once the rolls are ready, grab a large, sharp knife with a thin blade. Applying minimal pressure, carefully
saw the knife back and forth until it cuts all the way through the roll. Applying pressure will squish the
sushi. Wipe the blade off on a wet cloth between each slice to remove rice remnants and allow it to cut
easier. Repeat process until the whole roll is sliced.
103
Once you get the hang of it, sushi is very easy to make, and you can experiment by using different
ingredients. (Also sorry this post is so long, but there’s a lot of details!)
104
Recipe: Maple Bar
Description: It’s a sweet doughnut topped with a rich maple glaze.
Game ingredients: Maple Syrup, Wheat Flour, Sugar
This recipe restores 225 energy and 90 health. It provides a +1 Farming, +1 Fishing, and +1 Mining
bonus. It can be obtained from the Cooking Channel and sells for 300g.
Difficulty: Medium, 3 hours. Makes 15-20, depending on size.
This recipe requires a scale. Don’t be scared off by that, it’s actually fairly simple to make this recipe, it’s
just time-consuming and requires being a bit more precise.
Dough:
-100ml water
-130ml milk
-20ml vinegar
-1 beaten egg
-58g melted butter
-455g all-purpose flour
-58g sugar
-1 teaspoon salt
-1 ½ teaspoons yeast
Maple Glaze:
-2 cups icing sugar (also called powdered or confectioner’s sugar)
-2 tablespoons milk
-3 tablespoons pure maple syrup
Using the scale, measure out the ingredients that need to be weighed. For the butter, measure the weight
before melting it so as to avoid making a mess.
In a large bowl, combine the water, egg, and melted butter. Pour the milk in a measuring cup and mix in
the vinegar. Alternatively, you can use 150mL of buttermilk in place of the vinegar-milk mixture, if
available. Add to the rest of the wet ingredients.
105
Add the dry ingredients but do not combine yet. I recommend putting the dry ingredients through a sieve
and sifting it on to the mixture so as to avoid clumps. Once all the ingredients are in the bowl add the
yeast, and then combine it all together.
Mix until a dough forms. It will probably be pretty sticky at that point. Cover with a tea-towel and let it rise
for about an hour. On a lightly floured board, knead the dough for five minutes or til it’s soft and consistent
in texture. Work with half the dough at a time, placing the unused portion under a teatowel.
With the other half of the dough, roll it out with a rolling pin to make a rectangle shape until it’s about 1cm
thick. Cut into small rectangles. The size is up to you, but I recommend about 2x4 inch bars. Do the same
with the remaining dough.
Line a cookie sheet with parchment or wax paper and place the doughnut bars on it. Turn on the oven and
let it heat up for a couple minutes, then turn it off, just to warm it up a little bit. While doing so, boil water in
a kettle and pour two cups of the water into an oven-safe dish. I used a pyrex measuring cup and placed it
106
on a skillet so it wouldn’t topple. The steam from the hot water prevents the doughnuts from forming a skin
while they’re rising.
Let the dough rise until doubled in size, about 30-45 minutes. Just before they’re ready to come out of the
oven, heat up a deep-fryer or prepare a frying pan with cooking oil, enough to coat about half the
doughnut when placed in the pan. You can test the oil by dropping in a small piece of dough. It should
start to sizzle almost right away but won’t brown immediately. If you have a thermometre, the oil should be
at 325°F.
Cook the doughnuts in the oil for 3-4 minutes, then flip and cook them for another 3 minutes. Place on a
paper towel to soak up the excess oil.
Once all the doughnuts are cooked, allow them to cool for 10 minutes and then prepare the maple glaze.
Combine the icing sugar and maple syrup and then add the milk a bit at a time, adding more or using less
as needed depending on your desired consistency. It should be runny enough to coat the doughnuts but
not too thin.
107
Dip the doughnuts in the glaze and place on a cooling rack so excess glaze can run off. Wait a few more
minutes to allow the glaze to harden on the maple bar.
These maple bars are sweet and fluffy and wonderful and delicious.
108
Recipe: Miner’s Treat
Description: This should keep your energy up.
Game ingredients: Cave Carrot, Sugar, Milk
This recipe restores 125 energy and 56 health. It also gives a +3 Mining and +32 Magnetism bonus. It can
be obtained after reaching Mining Level 3 and sells for 200g.
Difficulty: Medium, about 2+ hours. Makes 7-8 lollipops, depending on size.
Disclaimer: I’ve made candy about once or twice before, a long time ago. I’m not overly skilled in candymaking, so please forgive my lack of experience.
-2 cups white sugar
-½ cup corn syrup
-½ cup carrot juice or water
-¼ teaspoon cream of tartar
-Food colouring
-Flavouring-vanilla, mint, lemon, etc (optional)
-Margarine or butter
-Lollipop sticks
You will need a thermometer.
In a large saucepan, combine the sugar, corn syrup, water/carrot juice, and cream of tartar and stir well.
The reason I put in carrot juice is because I like to try to follow the in-game ingredients as closely as
possible. Milk is generally not used, but I figured I’d put in carrot juice for the Cave Carrot.
Heat the mixture over high heat and place in the thermometer. You want it to reach 265°F, or 130°C. Even
though there’s only about 3 cups worth of ingredients, the mixture will expand rapidly and bubble up, so
you will need a large saucepan to contain it.
109
Once the mixture has reached the required temperature, turn off the heat and pour the liquid into three or
four separate bowls. Add your colours and flavours. I recommend about 1 teaspoon of colouring (I used
more than that, so the colours are very bold) and ½ teaspoon of flavouring. If you’ve used carrot juice, the
colours will be altered by the natural orange colour.
Allow the candy to cool until it’s safe enough to handle, but still warm enough that it’s malleable. Before
handling it, slather margarine all over your hands so the candy doesn’t stick to your skin. Take a large
clump of the candy and knead it in your hands, stretching it and forming it continuously until it has a shiny
sheen. Add more margarine to your hands as needed.
Next, you’ll need to turn the candy into “ropes”. Roll it between your hands and stretch it out, and then
snip off pieces of the rope with scissors. The length of each rope piece is up to you, but I made mine
between 6 and 7 inches. Place them on a greased cookie sheet and then repeat process with the other
bowls.
110
Note: if you’re inexperienced like I am, it can take some time to knead and rope the candy. If one of your
bowls of candy hardens during this time, microwave it for 10 seconds at a time, checking between each
session. I made the mistake of putting one of the bowls in for a full minute, and re-boiling the mixture
caused it to harden quickly and break off in pieces. You don’t want that.
Once you’ve got all the candy into ropes, take one of each colour and coil them together, and then twist it
tightly into a spiral. Push a lollipop stick into it, and then set it on the greased cookie sheet to dry.
If your house is warm, you may find that you’ll have to put them in the fridge for a bit to fully set.
111
A lot of the carrot flavour was cooked out during the boiling process, but if you’re like me and you’re not
fond of carrot juice then I recommend using water and adding flavouring instead. Otherwise, the candy is
sweet and vibrant, and the process (although kinda tedious) is pretty fun.
112
Recipe: Omelet
Description: It’s super fluffy.
Game ingredients: Milk, Egg
This recipe restores 100 energy and 40 health. It can be obtained from the Cooking Channel, and sells for
125g.
Difficulty: Easy, 10 minutes. Serves 1.
The image looks more like scrambled eggs, so I decided to make a thick omelet instead of a french
omelet.
-2 eggs
-cheddar cheese, grated
-salt and pepper
-chives, fresh or dehydrated (optional)
-herbs, dill/basil/tarragon (optional)
-finely chopped vegetables, peppers/onions (optional)
Melt some butter in a frying pan over medium heat and sautee the vegetables for a couple minutes. Once
they’re done, remove from heat and crack the two eggs into a bowl, adding in the salt and pepper, chives,
herbs, and sauteed vegetables. Whisk it all together and pour into the frying pan, swishing it around so
the egg is distributed evenly. Cook it on medium-low.
(I didn’t make any veggies to go in it)
Once the omelet is half cooked, but still raw on the top, throw on the grated cheddar cheese. I used about
half a cup.
113
After a few minutes, check to see if it’s done. My method of doing this is by tilting the pan at a 45 degree
angle. If any part of it appears to start sliding, then there’s still some raw egg.
Once it’s done cooking, use a flipper and work your way around the edges of the omelet, slowly moving in
towards the centre to free it from the pan. I used a cast aluminum pan so it was pretty easy, but it could be
more of a challenge for stainless steel pans.
The size/thickness of your omelet will depend on the size of your pan. My pan was small, so it took more
time to cook it, and wound up being too thick to fold in half. Nevertheless, an omelet is an omelet.
-SVR
114
Recipe: Pale Broth
Description: A delicate broth with a hint of sulfur.
Game ingredients: White Algae (x2)
This recipe restores 125 energy and 56 health. It can be obtained from Marnie after reaching 3 hearts and
sells for 150g.
Difficulty: Easy, 45 minutes. Serves 4.
This recipe is a bit of a stretch. I didn’t know how to make a cream of algae soup, and seaweed is the only
edible algae, but then it turns out that yogurt contains carrageenan, which is an extract of red edible
seaweed, so it’s a Turkish yogurt soup. Like I said, it’s a stretch.
-2 ½ cups water
-2 ½ cups chicken broth
-¼ cup rice
-1 teaspoon salt
-2 cups plain yogurt
-1 egg
-2 tablespoons water
-2 tablespoons flour
-2 teaspoons mint and/or tarragon
-2 tablespoons butter
In a medium saucepan, combine the water, chicken broth, and rice. If you want, you can use half a cup of
rice instead of one-quarter. Bring the broth and rice mixture to a boil and keep the boil going until the rice
is fully cooked. This’ll take close to 20 minutes. Add the salt.
In a bowl, combine the yogurt, egg, water, and flour. Whisk until fully combined.
In a separate saucepan, cook the yogurt mixture over very low heat for 15 minutes. High heat will cause
the yogurt to curdle, so you have to heat it slowly, and don’t let it reach boiling point.
115
Ensure the rice-broth has cooled a bit before adding it to the yogurt. Stir the yogurt well while adding the
broth to the mixture. This will distribute the heat quickly and prevent curdling.
Cook on low for another 10 minutes. While it’s cooking, heat the butter in a small frying pan.
Once the butter is sizzling, add the mint and/or tarragon (I did one teaspoon of each), and cook for 30
seconds.
116
Serve the soup into bowls and then drizzle some of the butter over top or stir it all into the pot of soup.
The soup is indeed very delicate, but is tasty nonetheless, and the rice is a good addition. Considering it’s
supposed to be cream of algae soup, I think my take on it isn’t too bad.
117
Recipe: Pancakes
Description: A double stack of fluffy, soft pancakes.
Game Ingredients: Wheat Flour, Egg
This recipe comes from the Cooking Channel. It restores 90 energy, 36 health, and gives a +2 foraging
bonus. It sells for 80g.
Difficulty: Easy, 30 minutes. Serves 3.
I’m Canadian, so obviously the first thing I ever learned to cook at 5 years of age was pancakes.
-1 1⁄4 cup of all-purpose flour
-3 teaspoons baking powder
-1 tablespoon sugar
-1⁄2 teaspoon salt
-1 egg
-1 cup milk
-2 tablespoons canola oil
Mix together the dry ingredients, then beat together the milk, egg, and canola oil, adding all at once to the
dry mix. Stir together thoroughly with a whisk to remove any clumps.
Turn your griddle on to high heat, and pour the batter on with a half-cup measure once it’s up to
temperature.
After a few minutes small bubbles will start popping on the top, and the sides will appear dry. They should
be ready to flip by then.
118
After they’ve been flipped, cook for 3 more minutes or til done. Top with maple syrup, butter, berries, etc.
Whatever you like. This recipe makes about 8 pancakes.
It says “double stack” in the description but I was feeling more like a double-double stack.
119
Recipe: Parsnip Soup
Description: It’s fresh and hearty.
Game Ingredients: Parsnip, Milk, Vinegar
This recipe comes from Caroline after reaching three hearts. It restores 85 energy, 34 health, and sells
for 120g.
Difficulty: Medium, 1 hour. Serves 5.
I’ve never eaten a parsnip until now. They’re nothing special but make a pretty good soup.
-3 or 4 parsnips, peeled and cut into cubes
-1 medium onion, fined chopped
-1 clove of chopped garlic
-2 tablespoons margarine
-2 teaspoons chili powder
-1 cube of chicken bouillon/1 tbsp of Better Than Bouillon mix/broth (note: if you’re going to use broth, use
a 2:1 ratio of broth to water, so 1 litre broth to 500ml water if following the measurements listed)
-1½ litres of water
-salt and pepper to taste
-heavy cream and paprika for garnish
Melt the margarine in a large saucepan on medium heat and cook the chopped onion in it for 5 minutes.
Then add the garlic, chili powder, and parsnips, cooking them for a couple minutes.
Boil the water in a kettle, and add it to the saucepan along with your choice of bouillon/stock. Stir for a
couple minutes, then place a lid on the saucepan and allow it to simmer on medium-low for 30 minutes, or
til the parsnips are soft.
120
Allow the soup to cool for about 10 minutes, and then using a blender, puree the soup in portions until it’s
smooth(so as not to overload your blender).
Heat the pureed soup again, and add salt and pepper to taste. Once it’s ready, pour into a bowl and top
with heavy cream and paprika.
121
Looks like Jupiter until you add the crushed crackers. A very hearty soup indeed.
122
Recipe: Pepper Poppers
Description: Spicy breaded peppers filled with cheese.
Game ingredients: Hot pepper, Cheese
This recipe restores 130 energy and 52 health. It gives a +2 Farming bonus and a +1 Speed bonus. It can
be obtained from Shane after reaching 3 hearts, and sells for 200g.
Difficulty: Easy, 1 hour. Makes 12 pepper poppers.
A favourite of Shane’s.
-1 dozen jalapenos
-175 grams cream cheese
-1 ½ cups shredded mozzarella cheese
-2 eggs
-2 tablespoons milk
-1 cup flour
-1 ½ cups panko breadcrumbs
-Spices: paprika, salt, pepper, cayenne, garlic powder, onion powder, oregano
Rinse the jalapenos and slice off the tops. Remove the membranes and seeds inside the peppers with a
thin, small knife. I find the easiest way to do this is to cut around the membrane to free it from the wall and
then cut the membrane into 4 pieces as shown and pull them out with the knife or a small spoon. Takes a
bit of practice, but makes it much easier.
Once the membrane is removed, flip the pepper upside down and tap it against the counter so loose
seeds will fall out. Rinse the inside to free any remaining seeds (don’t worry if there’s a few left over
though).
Microwave the cream cheese for 20 seconds to soften it, and then place it in a medium bowl with the
shredded mozzarella cheese. Add 1 teaspoon paprika and ½ teaspoon of cayenne before mixing it all
together until creamy.
123
In a small bowl, beat the two eggs and add in the milk. Mix in 1 teaspoon of each of the following: salt,
pepper, oregano, garlic powder, and onion powder.
Set out two plates or shallow bowls. In one, mix together the breadcrumbs, 2 teaspoons oregano, and 1
teaspoon of salt and pepper, respectively. In the other bowl, mix together the flour and 1 teaspoon
paprika.
124
Stuff the peppers with the cream cheese filling. I also took a tiny amount of the cream cheese to smear on
the outside of the peppers so the flour sticks to it easier. Roll in the flour until well coated, and then dunk it
in the egg mixture.
Fully coat the peppers in the egg and then roll them in the panko crumbs. Repeat the process if needed
(the large ones will probably need it). Place on a lightly greased baking sheet.
Bake at 350°F for about 35 minutes. The coating will be light brown and the cheese filling will be melted
and slightly spilling out of the peppers.
125
Note: don’t get jalapeno juice in your eyes and nose. It’s not a fun experience. Otherwise, the peppers are
an excellent mix of flavours and textures.
126
Recipe: Plum Pudding
Description: A traditional holiday treat.
Game ingredients: Wild Plum (x2), Wheat Flour, Sugar
This recipe restores 175 energy and 78 health. It can be obtained from the Cooking Channel and sells for
260g.
Difficulty: Medium, 8 ½ hours, plus 2 or 3 weeks to age. Serves 14.
This recipe takes a long time to make, it’s very rich (so it feeds more), and it doesn’t contain any actual
plums. However, this is a traditional recipe pulled from an old magazine.
Pudding:
-2 cups finely shredded beef suet (weird, I know)
-2 ½ cups fine, stale but not dry breadcrumbs (or finely ripped bread)
-1 ¼ cup packed brown sugar
-1 cup flour
-1 teaspoon baking soda
-1 teaspoon salt
-½ teaspoon each of nutmeg and allspice
-¼ teaspoon each of cinnamon and ginger
-2 cups raisins
-1 cup golden raisins
-¾ cup sliced almonds
-¾ cup candied cherries
-½ cup each candied lemon and orange peel
-4 teaspoons grated orange zest
-2 teaspoons grated lemon zest
-4 eggs
-1/3 cup orange juice
-¼ cup lemon juice
-½ rum or brandy
Rum Sauce:
-½ cup real butter
-2 cups packed brown sugar
-1 teaspoon cornstarch
-5 egg yolks
-2 cups light cream
-¼ cup rum
-5 egg whites
That’s a lot of ingredients.
In a large bowl, combine the suet, breadcrumbs, sugar, flour, baking soda, salt, and spices. Add both
kinds of raisins, the almonds, cherries, candied peels, and zests. Mix entirely.
127
In a small bowl, whisk together the eggs, rum/brandy, and juices. Pour over the fruit and breadcrumb
mixture and fully combine until everything is evenly coated.
We have a specific pan for plum pudding (my family has a lot of old stuff), but any heat-proof 2.5L pan will
do, so long as it’ll fit inside a large pot with the lid on. Cut a large circle of wax paper and place it in the
pan, ensuring it’s large enough to cover the inside of the pan completely. Spoon in the pudding, pushing
down to eliminate air bubbles, and fill it all up til full. Cut another circle of wax paper to place on top of it so
it’s completely covered.
Take a large piece of tin foil and make a pleat in the center (fold it over itself about an inch), and then
place over the pan. Tie it on tightly with a string, and then pull the edges of the tin foil back up, as shown
below. This baby’s gonna steam and we don’t want water to get in.
128
Place three large canning jar rings in the bottom of a large saucepan. Pour in boiling water, enough to
reach about two-thirds of the way up the sides of the pan. Place the lid on the saucepan and bring it to a
boil, and then reduce heat so that it boils gently. Add water as necessary (check on it once every 45
minutes), and let it steam for 6 hours. You read that right.
Remove the pan, let it cool for 5 minutes, and then stick it in the fridge for 2, 3, or even 4 weeks to age it.
Technically you don’t have to age it, but it’s much better than way.
Don’t remove the foil or wax paper, because on the day it’s ready to serve, you’re gonna steam it for 2
more hours using the same process listed above. Then remove from the pan, unwrap, and revel in the
glory of your plum pudding.
For the rum sauce: In a double boiler (or in a saucepan on low heat if you’re like me and don’t have a
double boiler) cream together the butter, sugar, and cornstarch. Once it clumps up, add the egg yolks and
129
beat well. Gradually stir in the cream, stirring constantly. Cook until thick and smooth, and then stir in the
rum.
Whip the egg whites until they form firm peaks. Stir about a quarter of the egg whites into the sauce, and
then carefully fold the sauce back into the egg whites. Serve the sauce over the pudding while it’s still
warm.
130
As I mentioned at the beginning, this is a very rich dessert, so it can feed a lot of people, and the rum
sauce provides a sweet, thick topping that compliments it perfectly.
131
Recipe: Pink Cake
Description: There’s little heart candies on top.
Game ingredients: Melon, Wheat Flour, Egg, Sugar
This recipe restores 250 energy and 100 health. It can be obtained from the Cooking Channel and sells
for 480g.
Difficulty: Medium, 2 hours. Serves 6.
I was initially thinking about those “melon cakes” that people make that are basically just watermelons cut
to look like a cake and then frosted, but I figured that wouldn’t be as interesting. I also noticed the image
has a dent in the centre of the cake, implying it’s a bundt cake.
Cake batter:
-¾ cup butter
-1½ cup white sugar
-3 eggs
-1 tsp vanilla
-1 cup watermelon juice
-2½ cups all-purpose flour
-1 tsp baking powder
-1 tsp baking soda
-1 tsp salt
Frosting:
-¾ cup butter
-3 cups icing sugar (also known as confectioner’s or powdered sugar)
-1 tsp vanilla
-3 tbsp heavy cream or milk
-1 drop of red food colouring
Heart Candies:
-1 oz. white chocolate (about 30 grams)
-2 drops of red food colouring
Start off by removing the rind from the watermelon and pureeing it in a blender or chopping it in a bowl
with a pastry blender. I used about a quarter of a small watermelon. Strain the liquid into a measuring cup
to remove any seeds or chunks. It should look pretty bright red.
132
Preheat the oven to 400°F. In a mixing bowl, cream together the butter and sugar until it’s fluffy, and then
add in the eggs and vanilla. Beat until creamy, and then pour in the watermelon juice and stir. It’ll look
kinda liquidy and won’t exactly be pretty.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add all at once to the wet
ingredients and stir until smooth. The yellow of the eggs mixed with the red watermelon juice will result in
a peachy colour.
133
Grease a bundt cake pan and dust it with flour. Pour the batter evenly into the pan and place it in the oven
for 45 minutes or til done.
While it’s baking, prepare the frosting and the heart candies. For the frosting, cream the butter until
smooth and light, and then add the icing sugar, one cup at a time. Add the vanilla and heavy cream,
whipping it in until it’s soft and fluffy. The image shows the cake as having a delicate pink colour for the
frosting, so only put in 1 drop of red food colouring.
Set the frosting aside and prepare the heart candies. In a bowl, microwave the white chocolate, stopping
every ten seconds to break up and stir the chocolate pieces until it’s smooth and has no lumps. Add in two
drops of red food colouring.
134
Transfer the melted chocolate into a piping bag with a small tip (I used a #2 tip). On a freezer-safe surface
like a small cookie sheet, spread out a piece of parchment paper and pipe on heart-shapes. I used more
chocolate and made some in various sizes, mostly just for eating the big ones.
Place in the freezer for at least 30 minutes. They’ll come off the parchment very easily when they’re done.
Once the cake is done baking, let it cool for 15 minutes before removing from the bundt pan, and then
place it in the fridge on a plate for an additional 20-30 minutes. This will cool the cake and prevent the
frosting from melting off of it when applied. Slather on the frosting, covering all sides, and decorate the top
with the heart candies.
135
To be entirely honest, it doesn’t taste very watermelon-y, but given that watermelons are 98% water, I
wasn’t really expecting it to. Nonetheless, it’s a very good cake.
136
Recipe: Pizza
Description: It’s popular for all the right reasons.
Game Ingredients: Wheat Flour, Tomato, Cheese
This recipe restores 150 energy and 60 health. It can be obtained from the Cooking Channel and sells for
300g.
Difficulty: Easy, 45 minutes. Serves 6.
One time I opened up a store-bought frozen pizza and there was half a bell pepper sitting on it. Not even
sliced or anything, just an entire half-pepper lying there.
Crust:
-1 package of yeast (2¼ teaspoons)
-1 cup warm water
-1 teaspoon sugar
-1 teaspoon salt
-3 cups flour
-2 tablespoons olive oil
-Seasoning (optional)
Toppings:
-156mL can of tomato paste
-Cheddar cheese-about 1 cup
-Vegetables
-Whatever else you like
Preheat the oven to 400°F. In a medium mixing bowl, combine the warm water, yeast, and sugar. Allow it
to sit for 10 minutes until it’s creamy and frothy, then add the flour, salt, olive oil, and seasoning. I used
Greek seasoning, but you can use whatever you like (I recommend basil, oregano, chili powder, garlic
powder, and/or anything else that appeals to you).
137
Once it’s fully combined, turn out the dough on to a floured surface and knead for about 2 minutes, adding
flour to sticky spots as needed. Use a rolling pin to roll out the dough, and then transfer it to a pizza pan or
cookie sheet.
Open up a can of tomato paste and apply evenly to the pizza dough, leaving a bit of space on the edges
for a crust. Slice up the vegetables and meats and whatever else you may be using and add on top.
My ingredients of choice:peppers, tomatoes, green onion, and carrots, along with feta and cheddar
cheese. Sometimes I like to mix in hummus with the tomato paste before applying.
138
Before adding the cheddar cheese. As you can tell, I can’t cut tomatoes to save my life.
Throw everything on top, and put the cheddar cheese on last. Bake for 20-25 minutes, or til crust is
golden brown and the cheese is completely melted.
…I got distracted by a hummingbird and accidentally overcooked it. Still delicious though.
139
Recipe: Poppyseed Muffin
Description: It has a soothing effect.
Game ingredients: Poppy, Wheat Flour, Sugar
This recipe restores 150 energy and 60 health. It can be obtained from the Cooking Channel and sells for
250g.
Difficulty: Easy, 30 minutes. Serves 12.
I decided to make it a lemon poppyseed muffin instead of just regular poppyseed.
-1⅓ cups flour
-½ teaspoon baking soda
-½ teaspoon salt
-¼ cup butter
-¾ cup sugar
-2 eggs
-1 tbsp lemon zest
-1 tablespoon lemon juice
-¾ cup yogurt (plain or vanilla)
-1 tablespoon poppyseeds
Mix the dry ingredients (flour, baking soda, salt) together in a small bowl. In a medium bowl, cream
together the butter and sugar. Crack in the eggs, and add in the lemon zest and lemon juice.
I didn’t use lemon zest because I didn’t have a lemon on me, so I added a bit more lemon juice instead.
The zest can be obtained from using a lemon on a fine cheese grater, taking off the outermost yellow
lining of the peel. It adds flavour and colour.
Add the yogurt into the mixture and mix thoroughly until smooth.
Add the dry ingredients all at once and combine. Stir in the poppyseeds.
140
Grease the bottoms of a 12 count muffin tin. Fill each tin ⅔ full. Bake at 425°F for 15 minutes or til done.
141
They’re light and fluffy and good for both desserts or breakfasts.
142
Recipe: Pumpkin Pie
Description: Silky pumpkin cream in a flakey crust.
Game ingredients: Wheat Flour, Pumpkin, Milk, Sugar
This recipe restores 225 energy and 90 health. It can be obtained from the Cooking Channel and sells for
385g.
Difficulty: Medium, 1 and ½ hours. Serves 6.
The pie itself is actually very easy to make, especially if you use a frozen pre-made pie crust, but I’ve set
the difficulty to medium just in case.
Crust:
-1 ¼ cups flour
-½ teaspoon salt
-1/3 cup cold butter
-3 to 4 tablespoons water
Filling:
-540mL can pumpkin puree
-¾ cup sugar
-1 teaspoon cinnamon
-½ teaspoon salt
-½ teaspoon ginger
-½ teaspoon nutmug
-¼ teaspoon cloves
-3 eggs
-Half a 340mL can evaporated milk
Preheat the oven to 375°F.
In a small mixing bowl, combine the flour and salt. Using a pastry blender, cut in the cold butter until the
mixture resembles coarse crumbs. Add the water one tablespoon at a time, mixing it in with a fork until it
forms a dough.
143
Form the dough into a ball and turn it out on to a floured surface. Using a rolling pin, flatten down the ball
into a 12 inch circle, or til large enough to cover the pie plate.
Carefully transfer the pastry on to the pie plate, making sure not to stretch it out. Gently pat it into place,
and with a sharp knife remove the excess dough on the outer edge. Leave a small amount of excess
dough to curl under the edge of the pie plate. This will hold it in place.
In a medium bowl, combine the pumpkin puree and the sugar. Stir in the spices and add the eggs one at a
time. Mix in the evaporated milk last. Add more milk if it’s not smooth enough.
Carefully pour the pumpkin mixture into the pie plate. You can decorate the outer rim at this time if you
like (I just used the tines of a fork but you can use the excess dough to make designs).
144
Bake for 1 hour or til done; the custard will be firm and won’t jiggle when you gently shake it or insert the
tip of a knife into the centre. It’s done if the knife comes out clean. Let it cool for at least 20 minutes and
top with whipping cream if desired.
Pumpkin pie is my favourite. I definitely ate ¾ of this pie. So worth it.
145
Recipe: Pumpkin Soup
Description: A seasonal favorite.
Game ingredients: Pumpkin, Milk
This recipe restores 200 energy and 80 health. It gives a +2 Luck and +2 Defense bonus. It can be
obtained from Robin after gaining 7 hearts and sells for 300g.
Difficulty: Easy, 15 minutes. Serves 4.
-540mL can pumpkin puree
-Half a 340mL can evaporated milk
-2 cups chicken or vegetable broth
-3 cloves garlic, finely chopped
-2 green onions, finely chopped
-2 tablespoons olive oil
-2 tablespoons honey
-½ teaspoon salt
-½ teaspoon pepper
In a medium saucepan, cook the garlic and green onions in the olive oil on medium-high heat until they
start to brown, about 3 minutes. Turn down the heat to medium-low and add in the broth.
Stir the onions and garlic in the broth and then add the pumpkin puree. Mix until smooth, and then add the
evaporated milk (remember to only use half the can).
146
Cook on medium-low for 5 minutes and then add the honey, salt, and pepper. Increase the heat to
medium and cook for another 7 to 10 minutes, or until desired temperature. Don’t boil the soup.
Serve immediately with crackers or toast. It’s really yummy; I ate the entire pot of soup in one sitting…
147
Recipe: Radish Salad
Description: The radishes are so crisp!
Game ingredients: Radish, Oil, Vinegar
This recipe restores 200 energy and 90 health. It can be obtained from the Cooking Channel and sells for
300g.
Difficulty: Easy, 1 hour, 20 minutes. Serves 4.
I wanted to make this two days ago but the radiator in my car died so I couldn’t go grocery shopping.
Sorry about that.
-2 bundles of radishes (about 12 or 13 radishes)
-Half a cucumber
-¼ of a large red onion
-½ teaspoon salt
-½ cup olive oil
-2 tablespoons white wine vinegar
-½ teaspoon white sugar
-1 clove garlic, minced
-2 teaspoons dill
-½ teaspoon pepper
Remove the stems and roots from the radishes and discard them. Scrub down the radishes to remove any
dirt, and then slice them up.
Place the slices in a colander. Add the ½ teaspoon of salt and toss, and then let them sit for 10 minutes to
drain any excess water.
While the radishes are draining, combine the olive oil, vinegar, sugar, garlic, dill, and pepper in a bowl.
Whisk together until smooth.
148
Slice the cucumber up, and then cut the red onion into medium-sized pieces. I found the best way to get a
decent size was to cut two thick slices off the onion, and then cut them as shown below. Then simply pull
apart the pieces and cut any chunks that are too large in half.
In a bowl, combine the radishes, cucumber, and onion. Whisk the oil mixture again before pouring over
the vegetables, and stir to combine. Cover the bowl with a teatowel and place in the fridge for 1 hour.
149
Serve as a side-dish.
The sharpness of the radishes and the onions are balanced well by the coolness of the dill and the
cucumber. It’s a light, summery dish with hearty flavours.
150
Recipe: Red Plate
Description: Full of antioxidants.
Game ingredients: Radish, Red Cabbage
This recipe restores 240 energy and 108 health. It can be obtained from Emily after reaching 7 hearts and
increases maximum energy by +50. It sells for 400g.
Difficulty: Easy, 35 minutes. Serves 4.
Fire up the barbeque ‘cause this dish requires some grillin’.
-A dozen radishes
-1 red pepper
-¼ head of red cabbage
-¼ red onion
-4 tablespoons olive oil
-½ teaspoon salt, pepper, thyme, tarragon, and oregano
-Greek salad dressing
Remove and discard the stems and tails of the radishes, and then cut them in half. Cut the red pepper into
six large chunks, removing seeds and the stem as well. The red cabbage can be cut into wedges or slice
off a few layers in large pieces. I chose the latter. Cut the red onion into thick slices, try not to separate the
pieces.
In a small bowl, combine the olive oil, salt, pepper, thyme, and oregano. Toss the radishes in the oil and
then place them in a piece of tin foil and wrap it up well. Leave the excess oil in the bowl.
151
Light the barbeque and keep it over medium heat. Place the tin foil-wrapped radishes on the grill and add
the red cabbage. With a silicone or pastry brush, coat the cabbage with the olive oil mixture, and then
close the lid to the barbeque and let it cook for 10 minutes.
Flip the red cabbage and add the pepper and the onion, coating both with the olive oil. Cook everything
for about another 6 minutes in total, uncovered, flipping the vegetables as needed.
Remove all the vegetables from the barbeque and shut it off, then cut the cabbage, onion, and red pepper
into smaller chunks. Taste a piece and adjust the seasonings as needed, and then combine it all to make
a salad of sorts. Toss or drizzle with Greek salad dressing, and serve as a side dish while still warm.
152
The grilling process caramelizes natural sugars and brings out the flavours really well, and provides a
good crisp but not crunchy texture.
153
Recipe: Rhubarb Pie
Description: Mmm, tangy and sweet!
Game ingredients: Rhubarb, Wheat Flour, Sugar
This recipe restores 215 energy and 86 health. It can be obtained from Marnie and sells for 400g.
Difficulty: Easy, 1 and ½ hours. Serves 6.
I used Siberian rhubarb from my garden for this recipe. The strawberries were not from my garden, sadly.
Filling:
-1 ½ cups sugar
-4 cups fruit (rhubarb and strawberries)
-3 tablespoons cornstarch
-1 teaspoon salt
-1 teaspoon nutmeg
-1 tablespoon margarine
Crust:
-2 cups flour
-2/3 cup cold butter
-1 teaspoon salt
-6 or 7 tablespoons water
-milk and sugar (optional)
Slice the strawberries into 2 or 3 chunks, depending on size, and cut the rhubarb into 1.5 inch pieces.
In a medium bowl, combine the sugar, cornstarch, salt, and nutmeg. Add the fruit and toss to combine,
then put it off to the side.
154
In another medium bowl, combine the flour and the salt, and then cut in the butter with a pastry blender
until it resembles coarse crumbs.
Add the water one tablespoon at a time and stir with a fork to combine until it forms a dough. Separate it
into two equal pieces. On a lightly floured surface, place down a ball of dough and roll it out with a rolling
pin.
Once the dough has been flattened out, transfer it into the pie dish and carefully pat it into place. Cut the
edges all the way around with a knife to remove excess dough.
155
Pour the filling into the pie and dot it with margarine (take small amounts of margarine and place them on
the filling in various places for even distribution). Take the second ball of dough and repeat the process
with the first ball, and place it over the filling carefully to cover the whole pie.
Cut off the excess dough, this time leaving a bit extra on the edge. The extra dough will be tucked under
edge of the pie plate to hold it in place. Cut slits in the centre of the pie to allow steam to escape. You can
use the excess dough to create designs to decorate the pie if you like.
Once it’s ready, you can brush milk on to the dough with a pastry brush and sprinkle sugar on top.
Bake in a 375°F oven for 45 minutes or til done. Let it cool for 10 minutes before serving.
156
Tangy and sweet describes this pie pretty well. The crust is nice and flaky and the filling is very tasty.
157
Recipe: Rice Pudding
Description: Everyone likes this.
Game ingredients: Milk, Sugar, Rice
This recipe restores 115 energy and 46 health. It can be obtained from Evelyn and sells for 260g.
Difficulty: Easy, 1 hour. Serves 4.
Tastes like a creamy porridge.
-1 cup water
-½ cup rice
-1 cup milk
-⅓ cup sugar
-½ teaspoon salt
-½ teaspoon vanilla
-1 egg (beaten)
-1 tablespoon margarine
-raisins (optional)
-cinnamon or nutmeg for garnish
The shorter the rice grain, the creamier this dessert will be. I tested this twice; once with long-grain
basmati and chocolate, and again with short-grain Kokuho Rose (plain because I don’t like raisins).
In a small saucepan, combine the water and the rice on high heat. Bring to a boil, then put a lid on and
turn it to low, allowing it to simmer for 15-20 minutes.
After the rice is cooked, pour in ¾ of the milk, sugar, and salt. Mix well, and increase the heat to medium.
Cook for another 15-20 minutes, stirring occasionally.
158
Add the egg, the rest of the milk, and (if desired) the raisins. Cook for 2-3 more minutes, stirring constantly
so the rice doesn’t stick.
Turn off the heat and mix in the vanilla and the margarine. Spoon the mixture into ramekins or bowls, and
garnish with a sprinkling of cinnamon or nutmeg.
159
The first image is the short-grain plain rice pudding garnished with nutmeg. The second one is long-grain
basmati made with chocolate chips mixed in, then garnished with cinnamon and a pinch of sugar.
160
Recipe: Roasted Hazelnuts
Description: The roasting process creates a rich forest flavor.
Game ingredients: Hazelnut (3)
This recipe restores 175 energy and 70 health. It can be obtained from the Cooking Channel and sells for
270g.
Difficulty: Easy, 30 minutes.
-Hazelnuts, whole and deshelled
Preheat the oven to 450°F. On a cookie sheet, spread out the hazelnuts so they’re not all clumped
together.
Bake for 8 minutes. If you have a kitchen fan, turn it on or open some windows. The skins on the
hazelnuts will turn black quickly and the oven will become fairly smokey. Don’t overcook.
161
Let the hazelnuts cool for 15-20 minutes. The skins easily come off. The easiest way to remove them is to
take a small handful in your palm and rub your hands together. The hazelnuts will grind together and
break off the skins.
The nuts can be eaten plain or used in recipes. I ground up half a cup of roasted hazelnuts in a food
processor and added them to Cookies.
162
They can also be cooked in a bit of olive oil (just until the nuts are hot) and then rolled in salt and herbs, or
chopped up and added to salads.
Roasted hazelnuts taste nuttier and turn a golden brown when cooked. They’re a versatile ingredient as
they can be used in sweet or savory recipes.
163
Recipe: Roots Platter
Description: This’ll keep you digging for more.
Game ingredients: Cave Carrot, Winter Root
This recipe restores 125 energy and 50 health. It also gives a +3 Combat bonus. It can be obtained from
achieving Level 3 Combat and sells for 100g.
Difficulty: Easy, 45 minutes. Serves 4.
I make this recipe quite often, but I usually just use potatoes and carrots.
-Root vegetables: turnips, parsnips, carrots, rutabaga, etc
-Tubers: potatoes, yams, etc
-¼ to 1/3 cup olive oil, as needed
-One Step Greek seasoning (or seasoning of your choice!)
For 4 servings I used 2 parsnips, 2 carrots, half a rutabaga, 3 small potatoes, and half a yam. I didn’t use
turnips, but about 2 of those will do if you choose to have some as well.
Preheat the oven to 395°F.
Chop up the tubers and roots into small chunks, removing any unwanted peels and ends. I keep the peels
on the potatoes. For rutabagas, you may need to use a knife to remove the peel since most vegetable
peelers aren’t strong enough to remove the skin.
Combine the olive oil and seasoning in a large bowl, and add all the vegetables. Toss to fully coat them,
ensuring an even distribution of oil and seasoning.
164
Transfer the vegetables to a baking dish and cook for 35 minutes, or more if needed. The larger the
chunks, the more time needed.
165
Serve hot with lunch or dinner. Some root vegetables don’t hold a lot of flavour, so the seasoning helps a
lot! This dish is tasty and nutritious.
166
Recipe: Salad
Description: A healthy garden salad.
Game ingredients: Leek, Dandelion, Vinegar
This recipe restores 113 energy and 45 health. It can be obtained from Emily after achieving 3 hearts and
sells for 110g.
Difficulty: Easy, 10 minutes. Serves 4.
I figured posting a plain recipe would be boring, so here’s three variations instead:
Variation 1: Garden Salad
-Lettuce
-Vegetables, variety (peppers, cucumbers, celery, mushrooms, tomatoes, carrots, onions, etc)
Chop up your desired vegetables and lettuce and put them in a bowl. Serve with the dressing of your
choice. Your general salad; it’s good, but nothing too interesting.
Variation 2: Greek Salad
-200mL can of sliced black olives, drained
-Cucumber, 4 inches, sliced and quartered
-2 medium tomatoes, diced
-½ red onion, finely chopped
-1 bell pepper, chopped (any colour)
-150g cubed feta cheese
-Greek seasoning (to taste)
-Greek salad dressing (to taste)
Combine all the ingredients in a salad bowl and toss with the Greek seasoning and a teaspoon of olive oil.
Right before it’s ready to serve, toss with the Greek salad dressing. The mix of flavours is really
appealing. It’s one of my favourites.
167
Variation 3: Broccoli Salad
-1 head of broccoli
-½ red onion, finely chopped
-½ cup bacon bits
-1½ cups green grapes, sliced in half
-½ cup sunflower seeds (no shells)
-¾ cup mayonnaise
-¼ cup sugar
-1 teaspoon vinegar
Cut the crowns off the broccoli and place them in a salad bowl. Add in the red onion, bacon bits, grapes,
and sunflower seeds. In a small bowl, mix together the mayo, sugar, and vinegar. Scoop it onto the salad
and mix it in well. It’s an excellent mix of creamy and crunchy.
168
Salads don’t have to be boring, my friends.
169
Recipe: Salmon Dinner
Description: The lemon spritz makes it special.
Game ingredients: Salmon, Kale, Amaranth
This recipe restores 125 energy and 56 health. It can be obtained from Gus after reaching 3 hearts, and
sells for 300g.
Difficulty: Easy, 30 minutes. Serves 3.
Never had kale nor amaranth prior to this. Quite the learning experience.
Salmon:
-3 fillets of thawed salmon
-1 lemon
-1 tablespoon olive oil
-1 tablespoon rosemary
-½ tablespoon salt
Kale:
-150g (about half a head) of kale
-½ cup vegetable broth
-½ teaspoon garlic powder
-3 tablespoons olive oil
-salt and pepper to taste
Amaranth:
-1 cup amaranth*
-3 cups water
-salt, to taste
*Although it might be cheaper where you are, amaranth up here was $9/lb. I recommend using rice,
couscous, or quinoa instead, depending on your taste and budget.
Preheat the oven to 400°F. Place the salmon fillets in a small casserole dish and dust with the salt. Cut
the lemon into thin slices and place on top of the salmon, and then sprinkle with the rosemary and drizzle
with olive oil. Bake the casserole dish, uncovered, for 20 minutes or til done.
170
In a saucepan, bring the cups of water to a boil, and then add the amaranth. Cover and simmer on
medium-low for 20 minutes. If using rice, couscous, or quinoa instead, follow the directions on the
packaging.
Heat the olive oil in a large frying pan over high heat with the garlic powder. Chop up the kale into about 2
inch pieces and place in the pan. Add the broth and stir to combine, and then place a lid on and cook for
about 5 minutes over medium-high. Remove the lid and cook for another 3 to 5 more minutes or til all the
water has evaporated, stirring frequently. Season with salt and pepper.
Plate and serve hot.
171
The kale comes through with a very strong flavour and a pleasant texture. The salmon flakes easily and
the lemon and rosemary add a nice touch, both flavour and presentation-wise. Having never had
amaranth before, I expected it to be more like rice, but instead it was a bit like a gooey porridge, but the
light nutty flavour and soft yet grainy texture was quite nice.
172
Recipe: Spaghetti
Description: An old favorite.
Game Ingredients: Wheat Flour, Tomato
This recipe restores 75 energy and 30 health. It can be obtained from Lewis after achieving three hearts
with him and sells for 120g.
Difficulty: Medium, 45 minutes. Serves 4.
This is my mum’s recipe. I find it’s actually pretty easy, but I set the difficulty to medium just to be on the
safe side.
-1 lb ground beef, thawed
-2 cloves garlic, minced
-½ medium onion, finely chopped
-1 bell pepper, any colour, finely chopped
-1 small can of sliced black olives (200mL)
-1 large can of tomato sauce (680mL)
-1 can diced tomatoes (398mL)
-1 small can tomato paste (156mL)
-One-Step Seasoning: Italiano, Roasted Garlic and Peppers, Spicy Spaghetti
And/or:
-Spices and herbs: basil, oregano, salt, pepper, chili powder, crushed chilis, garlic powder, onion powder,
cumin, dehydrated chive rings, celery salt (to taste, and you don’t need them all)
-3L water
-250g spaghetti/spaghettini (medium sized handful-make an estimate if you don’t have a scale)
Place the ground beef in a large pot and cook on medium heat. Break it up with a spoon or a flipper and
stir often so it can be browned completely. Chop up your vegetables and throw them in. You don’t have to
wait until the beef is fully cooked before doing so.
If there’s any spices or herbs you really want to emphasize the flavour of, throw them in at this point.
173
Once the beef is completely browned and there’s no sign of pink, add the black olives, tomato sauce,
tomato paste, and diced tomatoes. Cook for 5-10 minutes, stirring occasionally.
Add the seasonings, herbs, and/or spices. I use about 1-2 tablespoons of each of the one-step
seasonings. When using herbs and spices, I use 2 tablespoons of basil and oregano and 1-2 teaspoons
of everything else. It’s all to taste, so you can throw in what you like and then try a bit of the sauce to see
what it needs.
Turn the heat to low and allow it to simmer -stirring occasionally- while making the noodles. In another
pot, bring the 3L of water (and a pinch of salt, if desired) to a boil on medium-high heat. Once it’s ready,
add the spaghetti noodles and cook for 6-8 minutes or til al dente.
Strain out the water from the spaghetti with a colander and prepare the pasta and noodles on a plate.
Sprinkle grated parmesan cheese on top if you like.
174
This recipe makes about four or five servings. It’s very hearty and flavourful.
175
Recipe: Spicy Eel
Description: It’s really spicy! Be careful.
Game ingredients: Eel, Hot Pepper
This recipe restores 115 energy and 46 health. It gives a +1 Speed and +1 Luck bonus. The recipe can be
obtained from George after reaching 7 hearts and sells for 175g.
Difficulty: Easy, 30 minutes. Makes 2 servings.
I’ve never had eel. I’d be lying if I said I was excited to try this recipe.
-Eel, fresh or frozen
-1 tablespoon chili powder
-1 teaspoon paprika
-½ teaspoon ginger powder
-½ teaspoon Chinese five spice
-½ teaspoon cumin
The only eel I could find already had a brown sugar and soy sauce mix over it, so I decided to keep it on
to contribute some flavour to compliment the spiciness. I also cut the eel in half so I could use the other
portion for the Fried Eel recipe. It was a bit expensive, so I didn’t want to buy two whole eels.
Thaw the eel if it’s frozen and place it in a baking pan. Preheat the oven to 350°F.
Dust the eel with the spices, or the spices of your own choice.
176
Bake in the oven for 10-12 minutes, or til the flesh is soft and easily pierced with a fork.
Eel is fairly greasy, as it turns out, so I highly recommend serving this over rice to absorb some of the
grease and add some plain contrast to the rich flavours. You should also serve with fresh vegetables for a
refreshing taste over the eel.
Despite the slight excess of grease, it’s quite good. The spices add lots of flavour but don’t make the dish
too hot, and the eel itself is tender and tasty.
177
Recipe: Stir Fry
Description: Julienned vegetables on a bed of rice.
Game ingredients: Cave Carrot, Common Mushroom, Kale, Oil
This recipe restores 200 energy and 80 health. It can be obtained from the Cooking Channel and sells for
335g.
Difficulty: Easy, 30 minutes. Serves 3.
Stir fry is really easy and quick to make. It’s also a well-balanced meal.
-Vegetables, variety (carrots, snap-peas, beans, broccoli, peppers, onions, mushrooms, celery, etc.
Whatever suits your fancy)
-½ pound meat, thawed. You can use chicken, beef, or pork. If you prefer it to be vegetarian/vegan, you
can use a package of cubed tofu.
-2 tablespoons cooking or olive oil
-1 cup rice
-Stir fry sauce, roughly ¼ cup (I used teriyaki)
Heat the oil in a large frying pan or a wok over medium-high. Slice the meat into strips with a sharp knife
and add it to the pan, turning the pieces on all sides to brown them evenly. Turn down the heat to
medium-low.
In a small saucepan, combine 1 cup of rice and 2 cups water over high heat. Bring to a boil, then turn
down the heat to low and place a lid on the pot. Let it simmer for 15-20 minutes.
178
Slice up your desired vegetables and add them to the pan. I used onions, peppers, celery, and carrots.
Slice them at an angle to julienne them if you like.
Cook the contents of the pan, stirring occasionally, until the vegetables have softened and the meat is
done. Add the sauce of your choice and mix it in. Cook for another minute or so.
179
Fluff the rice with a fork once it’s done and then serve, placing the meat and vegetable mix over-top.
It’s a very tasty and versatile dish, and easy to make to use up leftover veggies.
180
Recipe: Stuffing
Description: Ahh…the smell of warm bread and sage.
Game ingredients: Bread, Hazelnut, Cranberries
This recipe restores 170 energy and 68 health. It gives a +2 Defense bonus and can be obtained from
Pam after achieving 8 hearts. It sells for 165g.
Difficulty: Easy, between 45 minutes to 4+ hours. Serves 4.
It was Thanksgiving up here in Canada on Monday. My sister can’t cook to save her life so the whole
meal was up to me.
-1 loaf of white bread
-½ large onion
-6 stalks celery (individual stalks)
-1/3 cup real butter
-¼ cup poultry seasoning
-1 tablespoon salt
If you don’t have poultry seasoning you can substitute with: 1 tablespoon sage, 1 tablespoon thyme, ½
tablespoon celery salt, 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon marjoram.
Chop the onion and celery into large chunks.
In a large frying pan, melt the butter on medium-high heat. Put the celery and onion in and fry for a few
minutes, then turn down the heat to medium-low and place a lid on the frying pan. Allow the vegetables to
steam for 10 to 15 minutes. This will make them nice and soft.
While the celery and onion is cooking, cut up the loaf of bread into cubes and place them in a large bowl.
181
Add the vegetables (along with whatever melted butter and water remains) to the bread cubes and allow it
to cool for a couple minutes. Then, add the poultry seasoning and toss to mix until the seasoning has
covered all the bread cubes and vegetables. Add the salt. You can taste a cube to see if it needs more,
but one tablespoon of salt should be enough.
Stuff the turkey in both the front and back cavity until full, and bake as instructed. If you don’t have a
turkey or prefer to make dressing instead, place the stuffing in a casserole dish and bake at 350°F for 25
minutes. Remove the stuffing from the turkey or casserole dish and serve hot.
182
The stuffing is soft, moist, and full of flavour.
183
Recipe: Strange Bun
Description: What’s inside?
Game ingredients: Wheat Flour, Void Mayonnaise, Periwinkle
This recipe restores 50 energy, 20 health, and sells for 175g. It can be obtained from Shane after
achieving 3 hearts.
Difficulty: Medium, 1½ hours. Serves 12.
Apparently a periwinkle is a type of snail, so we’ll just use regular snails.
-12 snails
-½ cup butter
-½ cup water
-½ cup milk
-3½ cups flour
-¼ cup canola oil
-¼ cup sugar
-1 package yeast (2¼ teaspoons)
-1 teaspoon salt
-1 tablespoon water
-1 egg
Preheat the oven to 350°F. In a small bowl, microwave the butter until its liquid, and then pour it into a
small oven-proof dish. Drain and rinse the snails and then place them in the dish of butter and bake for 15
minutes in the oven.
Alternatively, you can prepare the snails as described in the Escargot recipe, and then put a few of them
off to the side for the buns.
In a Pyrex measuring cup or any microwaveable dish that can hold at least 2 cups, combine the yeast,
water, milk, oil, sugar, and salt. Stir the mixture and microwave for 30 seconds.
184
In a bowl, dump the flour in and add the yeast mixture. Stir until fully combined and forms a dough-shape.
Transfer the dough on to a lightly-floured surface and knead for about 5 minutes. Separate the dough into
12 equal pieces. Don’t worry if they look kind of small, they’ll expand after rising and baking them.
Using a rolling pin, flatten out each piece of dough length-wise. Place a snail on the dough and roll from
one end to the other. Roll at a slight angle so it has a risen top rather than rolled like a cinnamon bun. It
will wind up being about 2.5-3inches long, so hold it between your hands and carefully squish it down until
it’s a ball-shape again.
Grease a deep-dish pan and arrange the buns in it. Make sure it has enough room for the buns to expand
into, otherwise they’ll spill over the sides. Cover and rise for 30 minutes.
185
Preheat the oven to 400°F. In a small bowl, crack in the egg and beat it well, then add the water and mix
that in too. Apply the eggwash on to the buns with a pastry brush, covering the top and sides. Bake in the
oven for 12-15 minutes, or til done.
Let the buns cool for 15 minutes before removing them from the pan.
186
Admittedly, I wasn’t sure how this recipe was going to go, so I only put a snail into a couple buns. Both the
snail and sans-snail variations were delicious. The buns are really soft and the escargot certainly adds
flavour. It’s an excellent bun recipe even if you don’t put snails in, and the shape of them are fun too.
187
Recipe: Super Meal
Description: It’s a really energizing meal.
Game ingredients: Bok Choy, Artichoke, Cranberries
This recipe restores 160 energy and 72 health. It increases Max Energy by +40 and Speed by +1. It can
be obtained from Kent after reaching 7 hearts and sells for 220g.
Difficulty: Easy, 20 minutes. Serves 3 full servings or 5 side-dishes.
This recipe is essentially a salad with an artichoke dressing. I got the idea while visiting my grandmother
because she put dried cranberries in a salad.
Dressing:
-4 artichoke hearts
-1/3 cup olive oil
-Juice of 1 lemon
-1 tablespoon white wine vinegar
-¼ cup chopped onion
-2 cloves minced garlic
-1 teaspoon Dijon mustard
-1 tablespoon sugar
-½ teaspoon salt
Salad:
-6 or 7 large bok choy leaves, washed
-1/3 of a cucumber
-¼ cup finely chopped green onions
-2 carrots
-¼ cup chopped celery
-¼ cup dried cranberries
-¼ cup nuts of your choice
In a blender, combine the artichokes, olive oil, lemon juice white wine vinegar, chopped onion, minced
garlic, Dijon mustard, sugar, and salt. Canned artichoke hearts (drained) are preferred, but fresh will do. I
recommend adding a bit more olive oil if using fresh to make up for the liquid. Also, squeeze the lemon
juice over a dish first so you can pick out the seeds before adding to the mixture.
188
Blend until completely smooth. Use a spoon to stir it to check for lumps. Artichokes can be a little bit
stringy, so don’t worry if you find a few string bits in there. Pour into a serving/dressing glass. You
probably won’t need all of it for this recipe, but it will stay fresh in the fridge for a week.
After washing the bok choy leaves, chop them up into small pieces. Cut the cucumber into slices and then
quarter those slices. Chop the green onions and celery, and peel and julienne the carrots (cut them into
matchsticks). I used crushed hazelnuts for the salad, but you can use sliced almonds, chopped walnuts,
pine nuts, or whatever you like.
Combine all the ingredients into a large salad bowl and mix well. I mixed some of the dressing into the
bowl, but you can serve first, dress after if you so choose.
189
The cranberries add a light sweetness, the nuts add a good crunch, and the dressing is creamy and
delicious on the fresh vegetables. And for all my veggie followers: this recipe is completely vegan.
190
Recipe: Survival Burger
Description: A convenient snack for the explorer.
Game ingredients: Bread, Eggplant, Cave Carrot
This recipe restores 125 energy, 50 health, and gives a +3 Foraging bonus. It can be obtained from
gaining Level 3 Foraging and sells for 180g.
Difficulty: Easy, 45 minutes. Serves 6-8.
I think the implication of this recipe is that it’s a vegetarian burger, so I made it as such (then again, you
can’t eat your farm animals in the game).
-½ of a 540mL can of black beans, drained and rinsed
-⅓ bell pepper (any colour)
-½ onion
-3 slices large eggplant
-2 carrots
-2 cloves garlic
-2 tablespoons green onion
-1 egg
-½ tablespoon chili powder
-½ teaspoon paprika
-½ tablespoon cumin
-1 tablespoon salt
-1 ½ cup bread crumbs
In a medium mixing bowl, mash the black beans with a fork until it resembles a paste (it wont be entirely
pasty because the skins will still be present). Peel and slice the carrots, finely chop up the green onion,
slice the garlic cloves, and then chop up the eggplant, bell pepper, and onion into small pieces.
Run the carrots, eggplant, pepper, onion, and garlic through a food processor until finely chopped, and
then turn out the contents into the bowl. Combine the whole mixture together.
191
Crack the egg into the bowl and add the spices. Mix until evenly distributed, and then add the bread
crumbs. You may need more or less breadcrumbs depending on how wet/dry the mixture is, so I
recommend adding half a cup of breadcrumbs at a time and stirring it in so you don’t add too much.
(Pre-breadcrumb mixture.)
Take a small amount in your hands and roll it into a ball to test how well it holds together. If it easily
crumbles from having added too many breadcrumbs, add more mashed black beans and a few teaspoons
of water. Form the mixture into patties. Large ones will make about 6-8, smaller ones will make about 1012.
Grease a baking sheet and place the patties on it, and then bake in a 375°F oven for 12-15 minutes,
depending on size. Take the baking sheet out, flip the patties over, and bake them for another 15
minutes.
192
Prepare your Survival Burger with all of your favourite fixings. The mix of vegetables is certainly unique
but it’s definitely good.
193
Recipe: Tom Kha Soup
Description: These flavors are incredible!
Game ingredients: Coconut, Shrimp, Mushroom
This recipe restores 175 energy and 70 health. It gives a +2 Farming bonus and +30 Max Energy. It can
be obtained from Sandy after achieving 7 hearts and sells for 250g.
Difficulty: Easy, 30 minutes. Serves 3.
I’ve never had coconut milk prior to this dish.
2 cans coconut milk (400mL each)
2 cups chicken broth
2 chicken breasts, thawed
1 tablespoon red pepper flakes
1 tablespoon chili powder
1 tablespoon dried ginger powder
3 medium tomatoes
4 medium mushrooms (I used Cremini)
2 cups tailless shrimp, uncooked
1 tablespoon fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
Chopped cilantro (for garnish)
In a pot, combine the coconut milk, chicken broth, red pepper flakes, chili powder, and ginger powder. Stir
and bring to a boil over medium heat, stirring occasionally with a wooden spoon.
While the soup heats up, cut the chicken breasts into slices. Add them to the soup once it’s boiling and
cook for about 10-15 minutes or until the chicken is cooked. You can test by removing a piece of chicken
and cutting it in half to ensure there’s no pink inside.
194
As the chicken cooks, cut up the tomatoes into small chunks and the mushrooms into slices. Add them to
the pot along with the shrimp and cook for an additional 10 minutes.
Add the fish sauce, lime juice, and brown sugar. Cook for yet another 10 minutes on low heat with the lid
on.
(There’s chicken and shrimp in there, I swear. They just kinda sank.)
Serve into bowls and garnish with chili powder and cilantro. You can also add a cup of chopped cilantro to
the soup if you so choose (some love it, some hate it. It’s completely optional).
195
The soup has a perfect blend of silky soup and chunky vegetables and meats. It’s really tasty and filling.
196
Recipe: Tortilla
Description: Can be used as a vessel for food or eaten by itself.
Game ingredients: Corn
This recipe restores 50 energy and 20 health. It can be obtained from the Cooking Channel and sells for
50g.
Difficulty: Easy, 20 minutes. Makes 4 small tortillas.
I tried to make these using corn flour but it turned out horribly, so for now these are flour tortillas. I may
post another recipe in the future using corn flour.
-1 cup all-purpose flour
-½ teaspoon baking powder
-½ teaspoon salt
-2 tablespoons canola oil
-water
In a small bowl, combine the flour, baking powder, salt, and canola oil.
Add the water one tablespoon at a time, mixing it together with a fork until it forms a dough. It’ll use
roughly 3 tablespoons.
Knead the dough for five minutes on a lightly floured board and then set it off to the side for 10 minutes
under a teatowel.
197
Separate the dough into four equal pieces and roll them out into circles with a rolling pin, about 5 inches in
diametre. Heat a cast iron or non-stick skillet over medium-high heat for a couple minutes or til the pan is
hot.
Place the uncooked tortillas on the pan for 1 minute or til bubbles begin forming on the top. Flip the tortilla
and cook for 30 more seconds.
198
Note: If you notice the tortilla rapidly filling with air (like a small bread balloon, it’s kind of amusing) simply
flatten it back down with a flipper.
The tortillas are simple to make and different from the usual store-bought, but tasty and soft nonetheless.
Best served warm.
199
Recipe: Trout Soup
Description: Pretty salty.
Game ingredients: Rainbow Trout, Green Algae
This recipe restores 100 energy and 45 health. It gives a +1 Fishing bonus and can be obtained from the
Cooking Channel. It sells for 100g.
Difficulty: Medium, 1 hour. Serves 5.
I actually used basa fillets instead of trout ‘cause there wasn’t any decent trout at the store, and it’s almost
spawning season. Also the recipe isn’t too difficult, but might require some skill, so I set it to medium just
to be safe. My pie hole is a lie hole.
-1 medium onion
-2 sticks celery
-2 cloves garlic
-1 tablespoon chili powder
-2 tablespoons olive oil
-1 cup white wine
-796mL can of diced tomatoes
-½ butternut squash
-500mL vegetable broth
-2 large fish fillets, thawed
-300g shrimp, tails removed
-1 teaspoon lemon juice
-Salt and pepper, to taste
Finely chop up the onion, celery, and garlic cloves. Grate the butternut squash. You don’t have to remove
the rind, but I did. In a large pot, heat the olive oil over medium-high heat and add the vegetables and chili
powder.
Cook for five minutes, stirring occasionally, and then add the wine, diced tomatoes, and vegetable broth.
Add the grated butternut squash and reduce the heat to low. Put on a lid and let it simmer for 30 minutes.
200
Cut the fish into chunks or slices. If you have frozen shrimp with the tails on, you can run them under hot
water in a colander and then easily pull off the tails.
Add the fish and shrimp to the pot and increase the heat to medium-high. Cook for another ten minutes,
stirring occasionally, until the fish is opaque and fully cooked. Add the lemon juice and salt and pepper to
your liking. Serve hot.
201
This soup is hearty and comforting, with plenty of flavour and a nice combination of chunky and smooth.
The butternut squash adds a subtle sweetness.
202
Recipe: Vegetable Medley
Description: This is very nutritious.
Game ingredients: Tomato, Beet
This recipe restores 165 energy and 74 health. It can be obtained from Caroline after reaching 7 hearts
and sells for 120g.
Difficulty: Easy, 50 minutes. Serves 4.
In the cooking interface, this recipe is called “Vegetable Stew”. I decided to make a salad of sorts instead,
mostly because I’m not entirely fond of stewed beets.
-3 medium beets
-2 large tomatoes
-½ bell pepper
-¼ large onion
-¼ cup olive oil
-½ teaspoon pepper
-1 teaspoon salt
-½ teaspoon thyme
-1 teaspoon rosemary
-¼ cup crumbled feta cheese
Preheat the oven to 400°F. In a bowl, combine the olive oil, pepper, salt, and thyme.
Remove the root and stalks from the beets with a knife and then peel off the skin. Slice the beets to about
¼ inch thickness.
Toss the beets in the olive oil mixture and then arrange on a baking pan so none of them are overlapping.
Bake for 20 minutes, then flip them and bake them for another 15 minutes.
203
Slice up the onion and place on a second baking pan. Drizzle with olive oil and season with a bit of salt
and the rosemary. Bake for about 8-10 minutes, or til the onion has started to turn crispy.
Thinly slice the pepper and tomatoes. Arrange all the vegetables on a large plate and then top with the
crumbled feta cheese. Serve while the beets are still fairly warm, but not hot.
204
The resulting salad has a really good mix of flavours and textures, and beets are surprisingly good
(coming from someone who generally doesn’t like beets all that much). You can add a drizzle of balsamic
vinegar if you so choose. I didn’t because I found it didn’t necessarily need it; it was excellent on its own.
205
BONUS RECIPES
206
Bonus Recipe: Kale and Walnut Salad
Image courtesy of @harvestgem. Thank you!
This recipe is from the 10-heart cutscene with Alex. If your character is male, he gets a linguine with
mushroom cream sauce. If your character is female, she gets a kale and walnut salad.
Difficulty: Easy, 20 minutes. Serves 4.
-Half a bundle of kale (about 4 or 5 large leaves)
-Half a bundle of spinach (between 7-9 large leaves)
-2 carrots
-¼ of a small red onion
-¼ cup green onion, finely chopped
-¼ of a bell pepper, any colour
-Half a pear
-4 or 5 tablespoons of grated Parmesan cheese
-¼ cup finely chopped walnuts
-¼ cup olive oil
-2 teaspoons Dijon mustard
-2 tablespoons lemon juice
-¼ teaspoon garlic powder
-Salt and pepper, to taste
Wash the spinach and kale to remove any dirt. Apparently after doing so, you’re supposed to rub the kale
for 5 minutes with your hands to reduce the bitterness. I didn’t know this prior to making the salad. But it
still tastes fine without doing it, so don’t worry too much about that step.
207
Peel and julienne the carrots, cut the red onion into thin slivers, finely dice the bell pepper, chop the green
onion, and cut the pear into thin strips.
Combine all the vegetables into a salad bowl. I also threw in half a cob’s worth of corn, but that’s optional.
In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
The oil will try to separate a bit, don’t worry about that. Drizzle the dressing over the salad.
Top with the Parmesan cheese and walnuts.
208
I normally don’t like kale very much, but the other flavours easily overpower the bitterness with a mix of
tart and some sweetness from the pear. The fresh vegetables are juicy and the walnuts add a satisfying
crunch.
209
Bonus Recipe: Grilled Steak and Linguine with
Mushroom Cream Sauce
Yeah, I named him Pill Dickle.
This recipe is from a 10-heart cutscene with Alex. Although the two meals are served separately, I
decided to group them together for this particular recipe.
Difficulty: Easy, 30 minutes. Serves 1*.
-1 steak of your choice, raw and unfrozen/thawed
-Spices for steak (optional)
-Linguine noodles, enough for 1 person
-5 small white mushrooms
-100mL white wine
-¼ red onion, finely chopped
-2 cloves garlic
-3 tablespoons butter
-1 cup heavy cream
-1 teaspoon rosemary and oregano
-Salt, to taste
-Pepper, to taste
Mince the garlic, finely chop up the onion, and cut the mushrooms into small pieces after washing them to
remove any dirt.
210
In a small saucepan, melt the butter over medium heat. Add the onion and garlic and cook for about 3
minutes. Add the mushrooms, rosemary, and oregano. Stir to combine and then add the white wine. Cook
for 4-5 minutes. Stir frequently.
In a large saucepan, bring 2 litres of water to a boil over medium-high heat. Once it reaches a rolling boil,
break the linguine noodles in half and add them to the pot.
Back to the sauce: add the heavy cream and add salt and pepper to taste. Stir occasionally until thick and
creamy. If you find you’re having a hard time reaching the right consistency, add a couple teaspoons of
flour to help thicken it.
I recommend having a second person help out so you’re not running back and forth. For the steak, you
can simply fire up the barbecue and throw it on, or you can make a dry spice rub. I made mine with salt,
pepper, garlic powder, onion flakes, cumin, paprika, red pepper flakes, and oregano. I mixed the spices in
a bowl and then tossed the raw steak in it before cooking it on the grill, but it’s up to you.
211
Cook over high on the grill til you reach your desired doneness (I like medium-rare). Turn off the heat on
the noodles and drain them in a colander once they are al dente. Serve hot. You can also put some of the
mushroom cream sauce over the steak if you like.
*Note: The cream sauce will make enough for 2 servings.
The mushroom sauce is rich and creamy, and the steak holds a lot of flavour, especially with the spice
rub. The dish is filling and delicious.
212
Bonus Recipe: Zucchini Fritters and Spicy
Marinara Sauce
This bonus recipe is inspired by a cutscene including Linus, Gus, and George. The zucchini fritters are
similar to the Hashbrowns recipe, so if you’ve made that before then this will be familiar to you.
Difficulty: Easy, 45 minutes. Makes about 10 medium fritters.
Zucchini Fritters:
-2 small zucchinis
-1 teaspoon salt
-1 egg
-¼ cup flour
-¼ cup Parmesan cheese
-2 cloves garlic, minced
-½ teaspoon pepper
-2 tablespoons olive oil
Spicy Marinara Sauce:
-796mL can of Italian-style diced tomatoes
-156mL can of tomato paste
-¼ cup chopped fresh parsley
-1 clove garlic
-2 teaspoons oregano
-1 teaspoon salt
-½ teaspoon pepper
-2 teaspoons chili pepper flakes
-5 tablespoons olive oil
-1/3 cup finely chopped onion
-½ cup white wine
Start off by making the marinara sauce. Chop up the parsley and onion, and mince the garlic.
213
In a blender or large food processor, combine the tomatoes, tomato paste, parsley, garlic, oregano, salt,
pepper, and chili pepper flakes. Blend until smooth. I wound up adding in more chili flakes than posted
because I like spice.
In a medium saucepan, heat the olive oil over medium-high and add the onion. Cook for two minutes and
then pour in the tomato sauce. Stir to combine, and then add the white wine. Turn the heat to low and
simmer uncovered for 30 minutes, stirring occasionally.
White the sauce is cooking, place a dishcloth or teatowel under a grater and grate the zucchinis. This will
absorb excess water and allow you to move the grated zucchinis without making a mess.
Transfer the grated zucchini to a colander in the sink. Add the salt and toss to combine, and then let it sit
for 10 minutes. Then dump the grated zucchini back into the teatowel and squeeze to remove any excess
water. Don’t squeeze too much, you’ll need a bit of moisture left in to help bind ingredients.
214
In a bowl, beat the egg and add in the zucchini, pepper, flour, cheese, and garlic. Stir to fully combine.
Heat the olive oil over medium-high in a frying pan. Scoop up the zucchini mixture and shape into balls,
and then place them on the pan and flatten them with a spatula. Cook for about 2 minutes, and then flip
and cook for another minute, or til both sides are nicely browned. If your fritters are a bit thicker, turn down
the heat to medium so they cook thoroughly.
Serve the fritters while they’re still warm with a bowl of the sauce for dipping. Leftover sauce can be
served over pasta, used in chili, or used in soups and stews.
215
The resulting meal is delicious and wholesome, and the bite of spice compliments the fresh taste of the
vegetables.
216
Bonus Recipe: Yellow Curry
These images are from one of the first quests you’ll receive in the game during the Spring. I’ve been
playing through the game again to try and snag screenshots.
Difficulty: Easy, 1 hour (shorter if you have yellow curry paste). Serves 3.
-2 tablespoons oil
-2 chicken breasts, thawed and cut into small chunks
-½ cup bamboo shoots
-½ bell pepper, cut into pieces
-½ small zucchini, cut into slices and then halved
-½ a head of cauliflower florets
-½ cup coconut milk
-¾ cup water
-2 teaspoons fish sauce
-1 tablespoon sugar
-¾ cup of rice
-3 tablespoons yellow curry paste*
*If you don’t have any, you can make some:
-4 cloves garlic, chopped
-¼ onion, chopped
-1 tablespoon olive oil
-1 tablespoon lemon juice
-2 tablespoons of turmeric, curry powder, crushed pepper flakes, and salt
-2 teaspoons of ground coriander and mint
-3 tablespoons grated ginger
If you’re making the paste, start by placing the chopped garlic and onion into a small, tin-foil lined dish.
Drizzle with the olive oil and bake at 375°F for 25 minutes.
217
After the garlic and onion has cooled, place them in a food processor with the ginger and lemon juice.
Blend until fine. In a bowl, combine the garlic mixture with the rest of the ingredients listed and stir until
well combined.
In a small saucepan, combine the ¾ cup of rice with 1 and a half cups of water. Bring to a boil, and then
place the lid on the saucepan and reduce to a simmer. Cook for 20 minutes.
In a large saucepan, pour in the oil and add the curry paste. Cook over medium heat until you can start to
smell the flavours well, then add the chicken, cauliflower, zucchini, bell pepper, and bamboo shoots. Stir
to distribute the curry paste over the meat and vegetables. Cook for a few minutes.
218
Stir in the coconut milk and water, and then place the lid on and continue to cook over medium heat until
the chicken is fully cooked and the vegetables are soft. Depending on the size of the pieces, this can take
up to 25 minutes or more. Once finished, add in the fish sauce and sugar, and stir well to combine before
serving over rice.
219
This recipe has appealing colours and rich flavours. It’s not too spicy for those with sensitive tastebuds so
you can add more spice to your liking if you wish. This recipe can be made vegan by excluding the fish
sauce and chicken.
220
Bonus Recipe: Stardrop
Description: A mysterious fruit that empowers those who eat it.
Difficulty: Easy, 1 ½ hours. Makes 35 cookies.
The stardrop is a specialty item that permanently increases the player’s maximum energy by 34 points. It
can be found by various means and sells for 7′777g.
I figured the easiest recipe that others could make would be sugar cookies.
-1 cup sugar
-1 cup butter/margarine
-1 egg
-1 teaspoon vanilla
-1 tablespoon flavouring (optional)
-2 ½ cups all-purpose flour
-½ teaspoon cream of tartar
-¼ teaspoon baking soda
-¼ teaspoon salt
-Food colouring
-Icing (optional)
Combine the flour, cream of tartar, baking soda, and salt in a small bowl.
In a separate bowl, beat the butter and sugar together until fluffy, and then add the egg, vanilla, and
flavouring. I used a blackberry flavouring.
Mix the wet ingredients well, and then add the dry ingredients in. Combine until it forms a dough. Wrap in
plastic wrap and let it sit in the fridge for 1 hour.
221
At this point you can decide whether you want plain cookies with coloured icing or coloured cookies. I
opted for colouring the dough, and I recommend using vinyl gloves if you decide to as well, as the dough
will be rather sticky and the food colouring may stain your hands. If you’re making coloured dough, pinch
off a chunk and set it aside for the two leaves at the top of the star.
Make an indent in the middle of the dough and drop the colouring in. Use equal amounts red and blue
dots to make purple, between 10 and 15 each, and keep in mind it may make the dough darker. Knead
the dough in your hands to distribute the colour until it’s the desired shade. Repeat the process for the
small amount of dough with green food colouring. Keep some flour on hand to prevent sticking.
Roll the dough out on a floured board until ¼ inch in thickness. Cut out shapes with a star-shaped cookie
cutter and place on ungreased cookie sheets. For the leaves, I found it easiest to cut out a small circle
and then cut it in half, shaping either side to the leaf shape, and then sticking them on one of the points of
the stars. You can also cut out a star or circle shape in the middle of the cookies if you like.
I forgot to take a picture of the previous step, sorry! Bake at 375°F for 8-10 minutes or til done. Cool the
cookies completely before adding icing (if desired). Keep in mind that baking the cookies will cause the
colours to become lighter, so don’t be worried if you think you added too much colouring in the dough.
222
The cookies are soft and sweet, and the flavouring leaves a gentle after-taste. You feel your maximum
energy increase!
223
Bonus Recipe: Vanilla Ice Cream and Blue
Raspberry Sauce
This recipe is from dialogue with Sam, during no particular event. Image supplied by @galaxa-13 (it was
sent a number of months ago).
Difficulty: Easy, 30 minutes prep, 4 hours to freeze. Serves 3 or 4.
Vanilla ice cream (derived from previous Ice Cream recipe):
-2 cups whipping cream
-1 can (300mL) sweetened condensed milk
-1 tablespoon vanilla extract
Blue raspberry sauce:
-1 cup fresh* blueberries
-2 tablespoons sugar
-1 tablespoon water
-1 teaspoon cinnamon (optional)
-½ cup fresh raspberries
*You can use frozen berries but thaw completely before making the sauce.
Pour the whipping cream into a bowl and beat with a mixer until it forms peaks. In a separate bowl,
combine the sweetened condensed milk and vanilla.
224
Add the beaten cream to the milk mixture and fold to combine. Pour the contents of the bowl into a loaf
pan, and then freeze for at least 4 hours. Easy peasy!
While the ice cream is being frozen, prepare the blue raspberry sauce. Now, blue raspberries don’t exist
in nature so the ending colour is more purple. If you’re looking for a truly blue sauce, try Torani blue
raspberry syrup or a similar brand instead.
In a small saucepan, combine the blueberries, sugar, water, and cinnamon over low heat. Cook until the
sugar is dissolved, and then bring up to medium-high heat til it boils.
Place a lid on, bring it back down to low heat, and let it simmer for 4 to 5 minutes. Then uncover and
continue to cook until the sauce becomes thicker, about 4 minutes. You can mash down some of
blueberries if you prefer smaller chunks.
Turn off the heat and add the raspberries, stirring til just combined for large chunks or stirring for a few
minutes to break them down. Cool completely.
225
Serve over the ice cream. The sauce is also great on waffles and pancakes.
The ice cream is soft and sweet, and the fruity flavours of the sauce compliment it perfectly without
overpowering the vanilla.
226
Bonus Recipe: Evelyn’s Seasonal Cookies-Winter
I’ve made the Autumn cookies before, so now it’s time to tackle the Winter cookies! I know it’s after the
holidays, but these cookies could technically be eaten any time of the year.
Difficulty: Easy, 4 hours (mostly fridge time). Makes about 2 dozen, depending on size.
-1 cup (211g) white sugar
-½ cup (60g) cocoa powder
-¼ cup (60mL) vegetable oil
-2 eggs
-A few drops of peppermint flavouring or 1 tablespoon (15mL) brandy (I did brandy and added a teaspoon
of vanilla for extra flavouring). Optional.
-1 cup (120g) flour
-1 teaspoon (4g) baking powder
-¼ (1.25g) teaspoon salt
-¼ cup (30g) icing sugar
In a medium bowl, combine the white sugar, cocoa powder, and vegetable oil. Mix until fully combined. It’ll
look gritty, don’t worry about it.
Add the eggs and flavouring (if you’re adding any). Mix well, then add the flour, baking powder, and salt. It
will be kinda runny. Again, don’t worry.
227
Cover the bowl with a teatowel or plastic wrap and stick it in the fridge for at least 3 hours. This might
seem a bit excessive, but the dough is very sticky, so working with it right away would create a mess.
After the 3 hours or so, preheat the oven to 350°F and grease a couple cookie sheets. The icing sugar will
stick to the pans, so it’s important to grease them well. Put the icing sugar in a small bowl. Do this all
before removing the cookie dough from the fridge, so it doesn’t have much time to warm up (and thus get
really sticky) while you’re working with it.
With a spoon and your hands, roll the dough into balls and then roll them in the icing sugar until fully
coated. Shake off the excess sugar before placing on the cookie sheet. Just keep in mind if you make
them really small or really big you’ll have to estimate a change for cooking time.
Bake the cookies for about 10-12 minutes. When you remove them they’ll look very soft and fudgy. Let
them sit on the pan for 10 minutes, and then refrigerate them for 20 minutes. This will allow them to
harden a bit but still remain soft and fudgy in the centre.
228
These cookies are really, really good. They’re soft and rich with a neat look to them. I don’t think holly
grows up here, so I grabbed some Oregon Grape leaves from my backyard instead. Close enough.
229
Bonus Recipe: Evelyn’s Seasonal CookiesAutumn
Evelyn mentions her cookie recipes in general conversation, including a summer coconut cookie recipe.
Her bookshelf contains the book “Cookies For Every Season”, as shown in the screencap above.
Difficulty: Easy, 1 and a ½ hours. Makes 3 dozen cookies.
-½ cup (113g) margarine or butter
-1 ¼ cups (250g) white sugar
-1 ½ cups (338g) pumpkin puree (not pumpkin pie filling)
-1 large egg
-1 teaspoon (5mL) vanilla
-2 ¾ cups (344g) all-purpose flour
-2 teaspoons (8g) baking soda
-2 teaspoons (6g) cinnamon
-1 teaspoon (3 or 4g) ginger, cloves, salt, and mace (mace can be swapped with nutmeg or allspice)
-More sugar for rolling, I used cane sugar but white is fine too
In a mixing bowl, combine the butter and sugar until fluffy. Add the pumpkin puree, egg, and vanilla and
stir to fully combine.
In a separate bowl, mix together the flour, baking soda, and spices, and then add it to the pumpkin
mixture. Once everything is well combined, place a teatowel over the bowl and let it sit in the fridge for an
hour.
230
Preheat the oven to 350°F and lightly grease a baking sheet or line it with parchment paper. Put about
half a cup of sugar (115g) into a small bowl, add more as needed.
Lightly flour your hands, as the cookie mixture is quite sticky. Pinch off pieces of the dough and roll into
small balls between your palms, and then drop and roll them in the sugar until they’re fully coated and
then place on the baking sheet. Don’t over-flour your hands or it’ll get on the cookie and sugar won’t stick
to it.
Bake the cookies for 22-25 minutes, or til done. Served best while still warm.
231
These cookies are quite soft, hence the sticky dough. The sugar crust on the exterior adds a pleasant
texture and the spices come through without being too strong tasting.
232
Evelyn’s Seasonal Cookies-Summer
I meant to get to this earlier this summer, but I’ve been so busy. Sorry everyone. I was also initially
thinking of making macaroons for this recipe but they don’t tend to cooperate with cookie cutters.
Difficulty: Easy, 5 hours (mostly refrigerator time), makes about 25 cookies depending on size.
-¾ cup (170g) margarine
-2/3 cup (133g) sugar
-2 eggs
-¼ teaspoon (1.2mL) almond extract
-2 cups (250g) flour
-2 teaspoons (8g) baking powder
-½ teaspoon (2.5g) salt
-1 cup (100g) shredded coconut
Glaze:
-1 cup (125g) powdered/icing sugar
-½ teaspoon (0.5mL) vanilla extract
-Milk
-Shredded coconut
In a medium bowl, cream together the margarine and sugar until smooth and fluffy. Add the eggs and
almond, stir to combine.
In another bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the butter
mixture and stir until almost combined, and then add in the shredded coconut. Finish mixing and then
233
cover and refrigerate for 4 hours. Note: if you’re using chunks of coconut like me, you might prefer to use
a food processor rather than kill your fingers on a grater. Lesson learned.
Turn the cookie dough out on to a lightly floured surface. Roll it out to about ¼ inch thickness. Cut out
palm tree shapes (or whatever type of shape you want to use) and place the cookies on an ungreased
cookie sheet.
Bake at 375°F for 8 minutes or til done. Let them cool completely on a wire rack.
While the cookies are sitting, prepare the glaze. Sift the sugar into a bowl and add in the vanilla extract,
stirring a bit to combine. Add the milk about 1 teaspoon (about 5mL) at a time until you have the desired
consistency (runny but not too liquidy is best). You’ll only need about 3 teaspoons (15mL), roughly.
234
Dip the top of the cookies in the glaze and allow the excess to drip off. Then dust them with shredded
coconut and gently shake off the excess.
These cookies are quite coconuty, and incredibly good. The almond comes through as an aftertaste and
compliments this soft, sweet cookie perfectly.
-SVR
235
Bonus Recipe: Evelyn’s Seasonal Cookies-Spring
It was surprisingly hard to find a flower-shaped cookie cutter. You’d think that’d be in higher demand.
Anyway, my lab exams are done, so now I just have my lecture exams to dread, but I had a bit of time to
work out a recipe. These are flower-shaped jam cookies!
Difficulty: Easy, 2 hours-includes fridge time. Makes 20 cookies (or more)
-1 cup butter or margarine
-½ cup white sugar
-½ cup icing/powdered sugar
-1 egg
-2 teaspoons vanilla extract
-3 cups all-purpose flour
-½ teaspoon baking soda
-½ teaspoon cream of tartar
-½ cup jam of your choice
-1 tablespoon cornstarch
-1 tablespoon water
In a medium bowl, beat the butter until fluffy, and then add the sugar and icing sugar. Whip those together
until fully combined. I sifted in the icing sugar to prevent clumps.
Add the egg and vanilla, stir to combine. In a small bowl, combine the dry ingredients together (flour,
baking soda, cream of tartar). Add the dry ingredients to the butter-sugar mixture and stir until it forms a
dough.
236
Cover the bowl with a cotton towel or plastic wrap and refrigerate it for an hour. While it’s being chilled,
make the jam filling.
In a small saucepan, combine the jam, water, and cornstarch. Stir constantly over medium heat, and
break down any cornstarch clumps you encounter. Keep stirring until the mixture gets very thick and
bubbly and no more water is in the pan. Be careful not to burn it. Set aside to cool completely.
After an hour in the fridge, lightly flour your work surface and roll out your dough into about 1/8-inch
thickness. As you can see, I didn’t roll mine out that thin, but they were still great.
Cut out shapes with your cookie cutter and place them on an ungreased baking sheet. Freeze them for
about 5-8 minutes; this will help them hold their shape while handling for this next part. On half the
cookies, place about 1 teaspoon of jam in the middle of the cookie. On the other half of the cookies, cut
out a circle in the centre (I used a film canister).
237
Place the cookies with the hole in them on top of the jam cookies, and lightly press to seal them together.
Bake them at 350°F for 10-12 minutes or til done. Bigger cookies will require another couple minutes.
Let the cookies cool on a wire rack before eating. The recipe makes about 20, but can make more
depending on the size of your cookie cutter, how thin you roll out the dough, and whether or not you eat
half the raw dough like I did…
The cookies are very soft and have a light butter and vanilla flavour to them, and the jam adds a fruity
sweetness than ties to all together.
238
Bonus Recipe: Field Snack
Description: A quick snack to fuel the hungry forager.
Game ingredients: Pine Cone, Acorn, Maple Seed
This Crafting recipe restores 45 energy and 20 health. It can be obtained from Farming Level 1 and sells
for 20g.
Difficulty: Easy, 2 hours. Makes 8 bars.
This is a fairly basic granola bar recipe but I had to redo it a couple times to ensure I was getting the right
portions so it didn’t turn out rock hard.
Base:
-2 cups quick oats
-1 cup rice cereal (like Rice Krispies)
-½ cup brown sugar
-½ cup honey
-¼ cup butter or margarine
Apple cinnamon:
-½ cup dried apple chips, finely chopped
-2 teaspoons ground cinnamon
-½ teaspoon nutmeg
-½ teaspoon salt
-¼ cup sunflower or pumpkin seeds
-½ cup chopped nuts of your choice (optional)
Chocolate coconut:
-¾ cup shredded or finely chopped coconut (unsweetened)
-½ cup mini chocolate chips
-¼ cup sunflower seeds
-½ cup chopped nuts of your choice (optional)
Preheat the oven to 325°F. In a small saucepan, melt the butter/margarine over low heat. Add the brown
sugar and honey and continue to cook on low, stirring occasionally, until the brown sugar dissolves (takes
about 2 minutes).
239
In a bowl, combine the quick oats and rice cereal. Add the rest of the ingredients for the type of granola
bar you want to make as listed above. If you’re making the apple cinnamon bars, leave the cinnamon,
nutmeg, and salt for later otherwise they’ll just collect at the bottom of the bowl.
Pour the honey mixture over the contents of the bowl and stir with a spatula or spoon to combine. If you’re
adding the spices, do so after adding the honey mixture so it’ll stick. Give it another stir to distribute them.
Grease an 8x8in baking pan and then pack the granola mixture into the pan. It’ll be very crumbly and
won’t stick together well. Don’t worry about this, it’ll set later. Bake for 25 minutes.
Once out of the oven, the granola will still be crumbly while hot. Again, don’t worry. Place the pan in the
fridge on a potholder, and let it chill for about an hour or until entirely cooled. Cut the granola into 8 bars.
They can be wrapped in wax paper for on-the-go, or just eaten right out of the pan if you’re like me.
240
They’re chewy, a lil crumbly, but delicious and make for a great quick snack. If you like, use the base and
the instructions provided, but throw in whatever other ingredients you like. Dried fruit, nuts, seeds, peanut
butter, you name it. Go wild. You can also toast the coconut and nuts in the oven beforehand. I didn’t
because I’m lazy.
241
Bonus Recipe: Salted Radish Sandwiches
This is a bonus recipe during a heart event with Alex.
Difficult: Easy, 5 minutes. Makes 2 slices.
-2 slices of bread*
-3 or 4 radishes, depending on size
-3 tablespoons cream cheese or butter
-fresh or dried dill, to taste
-salt and pepper, to taste
*apparently it’s common for people to make this with a baguette sliced length-wise, but any type of bread
is acceptable. I used a homemade honey rye.
In a small bowl, mix together the cream cheese and dill. You can also do this with the butter if you like, or
not at all (I did one slice cream cheese, one slice butter).
242
Spread the cream cheese or butter on the bread. Slice the radishes thinly and place them on top, and
then sprinkle with salt and pepper to your liking.
Note that the salt will draw water out of the radishes, so they should be consumed quickly after preparing.
Garnish with a small piece of fresh dill if you like.
243
Radishes generally have a sharp or spicy taste to them, but the cream cheese/butter and salt completely
remove the sharp flavour, leaving a hearty and pleasant taste behind.
244
Bonus Recipe: Coco-no-no
This is a bonus recipe suggested by @highqueenofhogwarts . It begins with a quest sent by Gus on
Winter 19, Year 2. He asks for a Coconut to make “Coco-no-no”, an alcoholic beverage. As it turns
out, “Coco-no-no” is a reference to a Star Trek: Generation episode.
Difficulty: Easy, 5 minutes. Serves 4 or 5.
-1 coconut (or 250ml of coconut water)
-50ml of orange juice or 1 medium orange
-50ml pineapple juice
-150ml tonic water*
-White rum, to your liking (optional, you can make a virgin Coco-no-no)
-Crushed ice
*Don’t use club soda. Tonic water has some sugar in it, and without sugar the drink is quite bitter. If you
can’t find that, use some Sprite or similar pop.
Crack the coconut in half over a bowl to collect the water inside. If you know how or have a method you
like, go ahead with that. I find the easiest method is to hold the coconut in one hand and whack it with a
hammer, turning it a few degrees between each hit so it breaks evenly all around. You can look up a
tutorial if you’re unsure.
245
Once the water has been emptied into the bowl, rinse out the inside of the shells to remove any bits of
husk. Place a clean teatowel over a bowl or large measuring glass and pour the coconut water in carefully
to strain it.
I didn’t have orange juice on hand so I juiced one. If you don’t want pulp, strain it in the same way as the
coconut water.
Combine the coconut water, pineapple juice, orange juice, and tonic water together. Add crushed ice to
your liking. If you need to make some, you can place 5 or more large ice cubes on a clean teatowel, fold it
in half to contain it, and then crush them with the hammer used on the coconut. Add to the drink mix.
If you can’t get coconuts where you are or don’t want to go through that trouble, feel free to pick up
coconut water from the grocery store and pour it into a glass instead.
246
Pour the drink mix into a coconut half and pop in a straw. You can use the coconut shells later on for
cooking or baking. Or a coconut bra, if you drink enough. Also please note I’m by no means a mixologist.
Last time I got drunk was on moonshine. I don’t recommend that.
247
Bonus Recipe: Lentil Soup
I made a copycat lentil soup recipe based off a dish I had while in Turkey, and lemme tell ya. This soup is
really goddamn good. Vincent looks distressed but this ain’t a soup to be distressed about.
Difficulty: Easy, 45 minutes. Makes 6 servings.
-2 tablespoons olive oil
-½ medium onion, finely chopped
-1 clove garlic, minced
-1 medium tomato, chopped
-5 cups chicken stock**
-½ cup dried red split lentils
-½ cup rice
-1 small can tomato paste (about 150mL or so)
-1 teaspoon paprika
-1 teaspoon cayenne
-1 teaspoon dried mint
-salt and pepper, to taste
**substitute the chicken stock for vegetable and this recipe will be completely vegan.
In a large saucepan, heat the olive oil over medium-high and add in the onion. Stir and cook for about 2
minutes and then add the chopped tomato and garlic. Cook for about 10 minutes.
Add in the stock and then throw in all the other ingredients except the salt and pepper. Bring to a boil, and
then put on a lid and turn the heat to low, allowing it to simmer for about 25 to 30 minutes.
248
Once the rice and lentils are soft, remove from heat and blend. If you’re using a blender, let the soup cool
before you add it in, and then afterwards return it to the stove and cook over medium heat until hot. I
recently got an immersion blender and I wanna use it on everything.
Finally, season with salt and pepper. I save this step for last because I don’t want crunchy rice or lentils in
my mouth when trying to judge the seasoning. Serve while hot with some toast (or plain rye if you’re
impatient like me).
249
This soup is fairly thick, and if that doesn’t suit your fancy you can always add more stock to it. But
regardless of consistency, it’s a really good soup that I highly recommend, and it’s simple to make.
250
Bonus Recipe: Hot Cider
Alright, alright, so I know she doesn’t mention hot cider, but I figured it’s a given, and also I didn’t realize
until after I made the recipe. So it’s going up anyways.
Difficulty: Easy, 2 hours. Makes 6 servings.
-2L of pure apple juice or apple cider (non-alcoholic is best so you don’t cook out any booze)
-About 40 whole cloves (roughly 3 tablespoons)
-5 to 8 cinnamon sticks,
-4 or 5 slices of ginger
-1 tablespoon (8g) anise seeds
-1 tablespoon (8g) of whole allspice berries
-10 cardamom pods
-8 to 10 whole peppercorns
-1 tablespoon (7g) nutmeg
-The peel of about half a large orange
-Rum or brandy, if desired
NOTE: If you don’t have any of these spices in their whole form, don’t worry! Use the ground stuff. It all
sinks to the bottom of the pot and you can pass the cider all through a cheesecloth if you like.
Pour the 2L of apple juice or cider into a large pot over medium-low heat.
Use a vegetable peeler to shave off slices of orange peel and add them into the pot along with all your
other spices. I broke open the cinnamon sticks to release more flavour. Also quite honestly you can add in
whatever spice amounts you so choose based on what you like, but the amounts I posted are a good
balance of flavour, I find.
251
Continue to cook over medium-low until the juice/cider is hot, and let it simmer for 15 minutes. Don’t let it
come to a boil (it won’t hurt it if you do by accident but it’s just better not to).
Now we’re gonna want to keep the cider hot, so the best way is to throw it all in a crockpot (spices
included). Keep it on low for 1 ½ hours at least, 4 hours at most. If you don’t have a crockpot, keep it on
low on the stove and cover with a lid. Once it’s done, it’ll be quite dark in colour.
When you’re ready to serve up your hot apple cider, you can pass it through a cheesecloth or just ladle it
up as is into mugs. Make sure to include a cinnamon stick, though! Add in your booze (if desired) last.
252
This cider is my favourite fall drink, and I spent many autumn nights as a kid sitting in front of the fireplace
drinking my hot apple cider after a long day of jumping in leaf piles.
253
ARTISAN GOODS
254
Artisan Good: Cheese
Description: It’s your basic cheese.
Game ingredients: Milk, in a Cheese Press.
Difficulty: Easy. 2 days for Variation 1 (with 10 minutes prep). 1 ½ hours for Variation 2 (with half hour
prep). V1 makes about 570 grams cheese; V2 makes 200 grams cheese.
Before I begin, please note that these are easy soft-cheese recipes that don’t use rennet. I wanted to
keep it simple so that everyone would be able to make them without fancy equipment or ingredients. I’d
also like to note that this is my first time making homemade cheeses.
Variation 1:
-2 cups full-fat, plain Greek yogurt
-½ teaspoon salt
-Herbs, if desired (listed in instructions)
You will need a cheesecloth.
Line a small bowl with a cheesecloth. Stir the salt into the yogurt, and then pour all the yogurt into the
cheesecloth.
Bring together the ends of the cloth and secure with a string (I could only find weird fancy trimming).
Tie the string up in the fridge so the bag of yogurt sits above the bowl. This will prevent the yogurt from
sitting in its own whey as it drips out. Let it sit for 2 days.
255
Once the yogurt is ready, give it a few gentle squeezes to remove excess whey, and then open the cloth
and turn out the contents on to a plate. At this stage, the cheese, called labneh, can be spread on pita or
crackers as is. Most labneh is marinated in olive oil and fresh herbs, but given that it’s the dead of winter
up here, fresh herbs are not easily come by.
I rolled the labneh into balls and then rolled them in dried herbs and spices. From left to right, they are as
follows: basil and dill, chilies and thyme, and tarragon and chives. Labneh will last in the fridge for 2
weeks.
The lebneh cheese has a soft cream cheese consistency with a lightly sour taste on its own. I ate a
decent amount of it before that final image.
Variation 2:
-1 litre of whole-fat milk (called homogenized milk up here)*
-30mL vinegar or lemon juice
256
You will need a cheesecloth for this one as well.
*high-fat milks are necessary as they contain enough fat to separate the whey.
Measure out the milk into a medium saucepan, and cook over medium heat, stirring occasionally.
You want the milk to get quite hot, but not hot enough to boil it. About 195°F/90°C is a good temperature.
If you don’t have a thermometre, then look for signs of near boiling: frothy, steaming, and light bubbling.
Add the vinegar or lemon juice all at once and remove the saucepan from heat. It should start to curdle
right away. Give it a stir and let it sit for 10 minutes.
Line a colander with a cheesecloth and place it in a medium-size bowl. This will strain out the whey, and
there will be quite a bit of it. After ten minutes, ladle the curdled milk into the cheesecloth and let the whey
drain through.
257
Pull the sides of the cheesecloth together and squeeze out any excess whey from the bundle. Then shape
the cheese into a square and place between two flat objects-I chose two cakepans-and place some
weight on top. I opted for my textbooks. Let this sit for an hour.
If you’re unsure of what to do with all that whey, you can freeze it for later use.
After an hour, unwrap the cheese and chop it up into cubes. This type of cheese is essentially a paneer,
so feel free to throw it in some curry, or crumble over flatbread. Paneer doesn’t last long in the fridge, so
be sure to use it in the next 2-3 days.
Both cheeses have a delicate but delicious taste to them, although labneh is creamy while paneer is firm
but can be crumbled. They’re both easy to make and have a multitude of culinary uses.
258
Artisan Good: Jelly
Description: Gooey.
Game ingredients: Any fruit (1)
Difficulty: Medium, 1 day. Makes about 7 jars of jelly (250mL each)
This recipe is specifically for apple or crabapple jelly. If you want to use a different fruit, just about every
box of pectin has an instruction sheet inside that will provide the accurate amount of sugar needed. The
overall premise is basically the same with any fruit, though.
-16 medium apples or 56 crabapples
-½ teaspoon butter or margarine
-7 cups of sugar
-1 package of pectin
You will need a jellybag/cheesecloth and jars with rings and lids. Although, my grandmother sends us
home with blackberry jelly in washed out salsa jars, so it’s not entirely necessary to have canning jars if
you know what you’re doing.
I used crabapples for this recipe. I doubled it and worked with half at a time (don’t try to do it all at once if
you’re doubling up; it’s kind of an exact science). Start off by cutting the apples into quarters. You can skip
this step with crabapples. Throw the fruit into a large pot and fill it with water til it’s about half-way up the
apples. Boil over high heat, and then bring down to a simmer. Put the lid on and let it sit for about half an
hour, or til the fruit is soft.
Mash the fruit down with a potato masher. Don’t worry about missing large chunks, just try to mash down
as much as possible. Let it simmer another 5 minutes or so.
259
Place the jellybag/cheesecloth in a large bowl. Carefully scoop the mashed fruit into the bag, but try not to
get any in the bowl; that’ll be collecting the jelly juice. Once the bag is full, tie it tightly to a broomhandle
and suspend it over the bowl. Let it sit overnight.
With a measuring cup, spoon the juice from the bowl into a large pot, counting the number of cups of juice
going in. You should have roughly 5 cups (1250mL).
Before proceeding, wash your jars, rings, and lids. Place the jars and rings in the sink and fill with very hot
water, enough to fully cover the jars. Take the lids and place them in a saucepan with plenty of water on
the stove. Alternate the lids between face-up and face-down, this will make them much easier to grab.
Heat the water over medium heat, but don’t let it boil.
260
Add the butter and pectin to the jelly juice, and heat over high heat. Stir constantly. Once the juice
reaches a hard boil that can’t be stirred back down, add the sugar all at once. It’s a good idea to measure
it out in a bowl beforehand.
Stir the sugar until it dissolves, and let it come back up to a hard boil. Stir constantly while it boils for 1 full
minute. Once done, turn off the stove and let it sit for about a minute while the foam rises to the surface.
Skim off the foam with a knife or spoon to remove it.
Take a jar from the sink and shake off the excess water. Place a funnel in the jar and scoop the jelly in.
Do not fill the jar completely full, always leave a bit of room at the top (I usually fill to the middle thread).
Wipe down the rim of the jar with a clean, damp cloth to remove any jelly. Take a lid from the saucepan
(you can use a butter knife to help grab them if the water is too hot to touch) and place it on the jar. Take
a ring from the sink and tightly secure it into place.
261
It’s important for everything to be quite hot while putting the jelly into the jars. As the jelly cools, it will
create a vacuum and suck down the lid, which seals it. The lid will make a pop! sound as it does so.
Serve on toast, pancakes, waffles, or use in baking as you please.
262
Artisan Good: Wine
Description: Drink in moderation.
Ingredients: Any fruit in a keg
This recipe restores 50 energy and 20 health on standard quality, and sells for 3x the base price of the
fruit used. It induces the buff Tipsy, which reduces Speed by 1.
Difficulty: Medium, 7 months, give or take. One kit makes ~25 bottles.
This recipe will show how to make wine from a kit. You’ll need some equipment to go with the kit, but all
the ingredients you need generally come with it.
Equipment: An open carboy, at least two closed 23L carboys, airlocks, a hydrometer, a siphon hose with a
filter and a spring-tip bottle filler, potassium metabisulphite (a sterilizer), a heat-controlled room or other
method of keeping the carboys at a steady temperature (I’ve heard of people use heating blankets).
This will be an info-dump, I apologize in advance.
Mix 1 tbsp potassium metabisulphite (K2S2O5) with about half a litre of water. Rinse out an open carboy
and then disinfect it with the sterilizer. Rinse again to remove any chemical left so as not to kill the yeast.
Pour in the grape juice from the kit. Add enough warm water to fill the carboy to 23L, ensuring the water is
between 68°F to 75°F. Follow the instructions in your kit for any additives, and stir them in with a big
spoon. We only add the bentonite, yeast, and oak chips [for red wine], the rest isn’t as necessary.
Place the carboy in 72°F room (or there abouts). It may absorb cool temps from the floor, so keep it above
ground on a bench or something. Before adding the yeast, measure with a hydrometer to get the specific
gravity. If it reads 0, there’s no sugar in your juice and it will make vinegar. Get a refund. Sprinkle the
yeast on the juice and place the lid on. No need to airlock yet; it’s producing so much gas that nothing can
get in. Check the day after to ensure it’s fermenting. Let it sit for 5-7 days.
Most of the foam should be gone after a week, as the yeast has eaten all the sugar. A hydrometer will
read close to 0 at this point. Sterilize a closed carboy with K2S2O5, and rinse. Sterilize and rinse a siphon
tube with a filter on the end. Siphon the juice from the open carboy to the closed carboy. Leave the
sediment in the open carboy and put an airlock on the closed carboy, filling to the line with water. Let it sit
for about a month, topping up the airlocks every week or as needed. Don’t try drinking it yet, it’s gross.
263
Sterilize and rinse another closed carboy, along with the siphon tube. Siphon the wine from the full to
empty carboy, leaving sediment in the first one. This process is called “racking”, and you should do it
every month for the next 6 months. We do lazy wine-making and only rack twice, but then we deal with
more sediment at the end. Top up any lost wine with a bit of water in the newly-filled carboy. Don’t remove
the airlocks except when racking. (Below the yellowish carboy hasn’t settled yet, it’ll look like the
orangeish one beside it later)
After about 7 months, the wine is ready for bottling. Technically, you can add a couple tablespoons of the
K2S2O5 to the wine and stop the fermentation and bottle a few months earlier, but we don’t like sulphites
in our wine, so we just let it finish the fermentation process on its own. Wash about 30 bottles in hot,
sudsy water, scrubbing out the inside with a wire brush to get rid of any tannin stains, and rinse them well
before setting them aside to dry. We have a fancy rack for it, but a regular dishrack is fine. Once they’ve
all been washed, rinse the inside of the bottles with some K2S2O5 and let them dry for an hour.
Prepare the corks by setting 30 of them in a pot of water. Place a plate over top the corks to submerge
them. Put the pot over high heat until you just start to see bubbles form, and then turn off the heat and let
264
them sit. While they’re absorbing the hot water, sterilize the siphon tube with a filter on one end and the
bottle filler on the other. The bottles will fill quickly; it takes about 20 seconds to fill one with the siphon, so
watch it closely. Leave some liquid at the bottom of the carboy so you don’t get sediment in a bottle.
A manual corker works great, but if you have another method, by all means. Drain the water from the pot
and cork the bottles. Keep them upright for 24 hours. The corks need to dry out and expand before they
can be shelved.
Some notes: These are super basic guidelines for simple wine-making. My family has cut a lot of corners
over the years from experience and it still turns out great, but if there’s any discrepancies between my
instructions and your kit instructions, follow the kit. Sterilize and rinse everything! Don’t cork screw-top
bottles, just put the lid on and drink those ones first. Also, I’m by no means a professional but not exactly
a moonshiner either, and I apologize that this Artisan Good isn’t as simple with regards to equipment.
Winemaking is a lot of fun but requires a lot of patience. Once done, a bottle will cost about $1-2. We
made four batches with about 120 bottles in total. Oh, and drink responsibly!
265
Artisan Good: Coffee
Description: It smells delicious. This is sure to give you a boost.
Game ingredients: 5 coffee beans in a keg.
This recipe provides 3 energy and 1 health, gives a +1 Speed bonus, and sells for 150g.
Difficulty: Medium. Takes 1 day (30 minutes prep).
I figured that for coffee I could just show you how to throw some grounds in a pot and call it a day, but that
wouldn’t be particularly special. So this recipe will show you how to roast them at home. I don’t drink
coffee, so forgive me for not knowing properly terminology.
-Green coffee beans
Huge shoutout to Moonshine Coffee Roasters for getting me for green coffee beans! The guy seemed a
little perplexed that I wanted unroasted beans but was happy to oblige, and got me two types to
experiment with. The green beans smell like alfalfa and hamster food.
You’re gonna need a cast iron skillet and a wooden spoon. I’ve seen posts where people have roasted
coffee beans in popcorn makers, so you’ve got one of those, go for it. I opted for the skillet. It’s important
to use cast iron because you don’t want the beans to stick, but you cannot use oil, and you don’t wanna
bust your other frying pans. You can roast them on a cookie sheet in the oven too, though.
Heat up the skillet over high for a few minutes before adding the beans. You’re going to need to stir them
around constantly with the wooden spoon to achieve an even roast. Keep the heat around medium to
medium-high; you don’t want to burn them, but you don’t want to cook them either.
266
Note that this process will produce some smoke. If you don’t have a fan above your stove, you might want
to disconnect your smoke alarms.
The beans will go from green to yellow to light brown. Once they start getting in the yellowish-brown
stage, they’ll start to crack and lose their husk. It sounds like a campfire crackling. After the first crack, the
beans will begin the proper roasting part. After a few minutes, you’ll be at a light roast. Up to 15 minutes
later, you’ll have a dark roast. I opted for medium. Once they start to brown, the proper coffee smell really
starts to come through.
Depending on how long you roast them, the beans may go through a second crack. This is normal, and
usually happens around the medium roast stage. Make sure you don’t roast them for too long; they’ll wind
up burnt and charcoaly.
267
Once the beans are at the desired stage, turn off the heat and dump them in a metal sieve. Stir the beans
with the wooden spoon in the sieve over a sink to get rid of all the husk flakes. Don’t touch the beans!
They’ll be really hot.
Once the beans have completely cooled, put them in a container but leave the lid partially open. This will
allow carbon dioxide to gas off over the next day or two.
Once you’re ready to use them, grind them up and put in your coffee maker of choice. Since my dad was
my taste-tester, he went for an espresso maker (and accidentally didn’t put in enough grounds, but that’s
okay).
Roasting coffee beans at home takes some experience but allows you full control of how bold or roasted
you like your beans. Freshly roasted coffee beans have the best taste, and the roasting process will make
your kitchen smell nice (if a little bit smokey).
268