#delicious tarts

[likelimeonade]

Have you seen anything more romantic? (They make me SICKKKKK)

[daily-deliciousness]

Mixed berry puff pastry tarts

[thetockablog]

Brie & Onion Marmalade Tarts

Brie and Onion Marmalade Tarts Ingredients1 roll puff pastry, thawed100 g Woolworths onion marmalade, substitute with caramelised onions125 g Brie cheese MethodPreheat the oven to 180C. Prepare a muffin pan with baking spray and set aside. Unfold the pastry sheet on a lightly floured surface, and using a sharp knife slice it into 12 rectangles. Press the rectangles into the muffin-pan…

[niftyrecipe]

Mini fruit tarts with pastry cream

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[eat-love-eat]

Lemon Tart

[pinkfairiesteaparty]

[scoutingthetrooper]

french onion mushroom tart

[gummi-stims]

A heavily food based board for Laios from Dungeon Meshi pretty please 🥺

I love this autistic weirdo

🥘-🍳-🥘

⚔- x -⚔

🥘-🍳-🥘

[dungeon-meshi-tournament]

Masterpost

[stuck-in-jelly]

Got my hands on the Adventure’s Bible and now I completely understand those post that praised how utterly insane Ryoko Kui’s world building is

She points to her side characters that have 3 lines in the source material and goes “yeah so here’s their entire backstory, their family, their likes, their dislikes, comics featuring their backstory, their BMI, the shape of their left toenail, their home address, their social security number-“

[foodshowxyz]

Lavender Honey Tarts with Lemon Ricotta Filling 🍋🌿

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour 🍞

• 1/2 cup powdered sugar 🍚

• 1/2 cup unsalted butter, cold and cubed 🧈

• 1 large egg yolk 🥚

• 2-3 tbsp cold water 💧

For the Lemon Ricotta Filling:

• 1 cup ricotta cheese 🧀

• 1/2 cup cream cheese 🧀

• 1/4 cup honey 🍯

• Zest of 1 lemon 🍋

• Juice of 1 lemon 🍋

• 1 tsp vanilla extract 🍦

• 2 large eggs 🥚

For the Lavender Honey Glaze:

• 1/4 cup honey 🍯

• 2 tbsp water 💧

• 1 tsp dried culinary lavender 🌿

For Garnish:

• Fresh lavender sprigs 🌿

• Extra honey drizzle 🍯

Instructions:

1. Prepare the Crust:

• In a food processor, combine the flour and powdered sugar.

• Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

• Add the egg yolk and cold water, pulsing until the dough comes together.

• Press the dough into tart pans and chill for 30 minutes.

2. Bake the Crust:

• Preheat the oven to 350°F (175°C).

• Prick the crust with a fork and line with parchment paper and pie weights.

• Bake for 15 minutes, remove weights and bake for another 10 minutes until golden brown. Cool completely.

3. Prepare the Filling:

• In a mixing bowl, combine ricotta cheese, cream cheese, honey, lemon zest, lemon juice, and vanilla extract. Mix until smooth.

• Add the eggs one at a time, mixing well after each addition.

• Pour the filling into the cooled tart crusts.

4. Bake the Tarts:

• Bake the filled tarts at 350°F (175°C) for 20-25 minutes, until the filling is set and slightly golden on top.

• Allow the tarts to cool completely.

5. Prepare the Lavender Honey Glaze:

• In a small saucepan, combine honey, water, and dried lavender.

• Heat over low heat until the honey is melted and the lavender is fragrant. Strain out the lavender pieces.

6. Glaze and Garnish:

• Brush the cooled tarts with the lavender honey glaze.

• Garnish with fresh lavender sprigs and an extra drizzle of honey.

7. Serve:

• Serve the tarts chilled or at room temperature.

[likelimeonade]

More info can be found on my instagram page :)

[image description in the image/alt thingy :)]

HEYYY SO COMMS ARE OPENING FOR GAZA AND THE DRC!!!

If you’d like a link to my doc then don’t hesitate to send a message! You don’t have to request a commission for it either :))

ALSO while Gaza and Congo were the main things on my mind while making this, I’m 100% DOWN to support donations for Sudan, Haiti, etc!!!

[daily-deliciousness]

Whipped strawberry tart

[apocalypticvalraven]

Delicious in Dungeon in The Kitchen

So... I was struck by the thought that I kinda wish some food nerd would go through the Dungeon Meshi dishes and analyze them and sort of give a "this is the real world thing they're making" run down.

And then I realized I'm a food nerd that can do research.

So.

We're gonna try this out, starting with Volume 1. I don't promise that I know everything about cooking. I don't promise I'll always be able to make the thing I'm looking at (I am broke, and I don't have my own kitchen). But I can at least look at a dish and figure out what they're doing and how to replicate it, at least sorta.

Dungeon Meshi Volume 1-- Huge Scorpion and Walking Mushroom Hot Pot

The two main components of this dish are the Huge Scorpion and Walking Mushroom.

Walking Mushroom

Looking at the images in the manga, Walking Mushroom seems to just... be a mushroom that can walk around. There are no organs, the interior seems pretty uniform in substance...

Like, literally, that's exactly what sliced mushrooms look like. Senshi cuts the mushroom into ~4" strips (judging by their size next to the small cabbage-like vegetable, and comparing those plants to his hand in the image of him gathering them. I am assuming dwarf hands are roughly the same size as human hands).

There's a variety of edible mushroom that is probably as close as we're going to get to the size of a Walking Mushroom, growing a cap up to 3' wide, but it seems to only grow in termite mounds in a very specific part of the African continent (please forgive my USAmerican, White education leading me to not being able to identify the specific region), so... if you can get that at all, it's probably crazy expensive (as it should be, unless you're literally getting it from the mounds or local markets yourself). Portobello or similar large culinary mushrooms are probably just fine. The Mushroom Feet are literally just mushrooms, so no worries there.

Huge Scorpion

Ok, so... there is a difference between arachnids and crustaceans. As a start, arachnids have book lungs and crustaceans have gills. Arachnid guts are different from crustacean guts, just because of environment. Hell, crustacean limbs grow differently from arachnid limbs.

That said, everything I see in Dungeon Meshi implies that, from a culinary standpoint, Huge Scorpion is a crustacean-

So, really, it's just a big lobster. Take a lobster, cut off its legs, antennae, and the tail fluke, and you're going to see something that looks pretty similar to the huge scorpion in Dungeon Meshi.

Seaweed

Next is seaweed, which... is just a thing, but also kind of an imprecise term, I think. Basically, "seaweed" just refers to any marine algae that is multicellular and macroscopic (big enough to see). Arctic Moss seems to be a real thing which refers to a couple things- the aquatic moss Calliergon giganteum and the terrestrial lichen in the genus of Cladonia, which includes Reindeer Lichen.

Reindeer lichen is edible, in a number of ways, but it's also not seaweed. So we look at Calliergon giganteum. I cannot get an answer as to whether this particular variety of moss is edible. So... fuck it, say Senshi used Reindeer Lichen, at least we know that's edible.

"Star Jelly" is... I don't know. The main result I find when googling it is that it's the sort of general term for various slimes that show up on lawns and other vegetation, etc. Which means it could be anything from amphibian spawning jelly to who the fuck knows what.

However, one thing it could be is a cyanobacteria known as Fat Choy, a commonly used "vegetable" in Chinese Cuisine:

Looks like jelly? Yep. Looks weird enough that you might imagine it comes from a star? Yep. Edible? Yes!

(I mean, maybe don't eat a ton of it, or get it from irreputable sources. At least some Fat Choy contains a toxic amino acid which may or may not have negative health effects, but I'm not a doctor, so all I'm saying is "be aware of this." It's an expensive delicacy, which means that it is a particularly lucrative target for counterfeiters, and China does not have strong, or strongly enforced, food safety laws).

The Hard Stuff

So that leaves "Invertatoes" and "Dried Slime."

Neither of which seem to have a good direct analogue to the real world. Well... sorta.

Invertatoes seems to refer to the plants. The name calls to mind potatoes, and potatoes do indeed grow in the ground and are starchy. It's probably fair to just use any kind of starchy tuber as the "invertatoes." Maybe cassava, since those are large enough that it's at least somewhat believable that "Fantasy Land Cassava" could look like that (although that doesn't fit the "these are normal plants that grow upside down" unless we're being really generous).

The problem is that it's sort of implied that the cabbage-like vegetable seen in the hot pot comes from the same plant, and everything from a potato plant other than the potato itself is toxic. They also don't look like that.

I literally don't know what those cabbage/lettuce-like leafy vegetables are. They're not seaweed, because the two varieties called out definitely don't look like that. They're not, so far as I can tell, the greens of any kind of starchy tuber--

EXCEPT.

So, I was taking one last look at tubers to see if I could find something that seemed to match, and I think Invertatoes could be likened to something similar to chicory. Particularly endives. I never knew endives were related to chicory (ie, "that thing that I'm aware is popular as a coffee substitute in the South, but I don't have much desire to try it, and I wonder if it even has caffeine..."), but, apparently, yeah. Endives are a member of the chicory genus.

So, yeah, lets say that Invertatoes are a sort of fantasy plant similar to the various members of the chicory genus. The trunk can be replicated with chicory root, and the leaves with endives.

That leaves Dried Slime. Dried Slime makes up the noodles in the hot pot, which implies that the noodles are gelatinous, and probably low in gluten. Senshi's explanation of the slime makes me want to think of it as a macro-unicellular lifeform, but... I'm not sure that's accurate.

While it's definitely not an accurate way to describe a jellyfish, I could definitely see a non-biologist describing jellyfish in a way similar to the way Senshi describes the slime. I could also see some fantasy terrestrial jellyfish thing hunting in a similar manner to the slime. Moreover, there are edible varieties of jellyfish, and they're processed in a manner very similar to what Senshi describes for processing slimes. And one way of preparing edible jellyfish is to thinly slice it into noodles.

Hot Pots

I... think this is using a very specifically Japanese sense of "hot pot" (which makes sense), because in Japan, hot pot can refer to a dish called nabemono, while in general, hot pot refers to a particular kind of dining in China where you get a pot full of boiling stock/broth and a bunch of raw ingredients, and you put the stuff you want into the broth at the table. Nabemono is more of "put a bunch of stuff in a pot, and cook it. Serve it boiling." Which is to say, it's soup.

Senshi puts the scorpion meat and mushroom into a pot on its own, and lets it start boiling-

Then, while it's boiling, he goes and finds other ingredients, coming back with the invertatoes and the slime. The two are prepared simply-

Seasoning isn't included in the ingredients, but I can understand this as a choice for presentation. We do see Senshi add something to the broth after tasting it, and I think it's fair to assume it's one of soy sauce, mirin, fish sauce, or similar. I think it's actually really interesting that we see Senshi add seasoning, but we're not told what it is-

Because... that's cooking. You can follow a recipe, but ultimately, you need to taste your cooking and make your own decisions. Senshi lets the soup cook, tastes the broth, decides it needs something, and gives it a bit of time to let the flavors meld before serving it up.

Dungeon Meshi Lobster and Mushroom Hot Pot

So, we're looking at something like this for the "Huge Scorpion and Walking Mushroom Hot Pot"--

Lobster- ~5 lbs or more (a 1 lb lobster yields about 4 oz of actual meat, which is a single serving), cut into large slices

Portobello- 2 mushrooms large diced, 2 left whole with the caps scored

Reindeer Lichen and Fat Choy- to taste

Chicory Roots- ~1 cup, diced

Endive greens- ~2 cups

Jellyfish, thin sliced- as much as you like

Add lobster and mushrooms to water, and allow to boil. While it comes to a boil, prepare the other ingredients, then add to the water. Let the soup come to a full boil, then reduce heat and simmer for 15 minutes to an hour (can simmer longer, but this will affect the texture of the ingredients. Longer simmering will result in more melding of flavors, but also degraded solid parts).

Taste the broth. It will likely need salt and acid, which could come in a variety of forms, such as kosher salt and lemon juice, soy sauce and mirin/rice vinegar, oyster/fish sauce, or something else. Go with your gut and your taste buds..

[amethystsoda]

👻🩷🍫🩷🌱

[eat-love-eat]

Oreo Tart