#dragon age recipes

[britcision]

So a bitch got the Dragon Age World of Thedas book and for once the bitch isn’t me (it’s my partner)

And there are RECIPES, so you know what we did

This is the Dalish Deep Forest Comfort, but we ah… we have enhanced it to a wild degree

So Imma preface this with “we have been making jokes about Lavellan’s parents being godawful cooks so he eats everything raw” for months long before we got this book

(There’s a ficlet about it for our Four Heralds AU that may or may not be out already and if not will be soon)

But then we saw this recipe, and… guys? Guys? Let the Dalish have nice fucking things

This here is a spaghetti squash casserole, and one we made with one spaghetti squash instead of three

In the original recipe, the ingredients for this casserole are:

- 3 spaghetti squash

- 2 tbsp butter

- 4 cloves garlic FOR THREE ENTIRE SQUASH

- 2 cups mushrooms

- 2 cups spinach (they lie and pretend elfroot is spinach but elfroot is weed so this might explain the quantities)

- 2 cups diced tomatoes

- teeny bit dried red pepper

- pinch of parsley

- 3/4 cup of feta

- wildflower garnish

Let me tell you right fucking now I don’t think they know how much you get out of a spaghetti squash because we put 2 cups tomato and spinach each in this baby with our 1 spaghetti squash and it’s perfect

So obviously we diverted right at the start, cooked the spaghetti squash with salt, pepper, roasted garlic and red pepper all rubbed in

And to the rest we added onions and a strawberry basil summer sausage that fuuuuuuuuuucks, herbs de Provence, more salt, pepper, olive oil, roasted garlic and red pepper, cracked garlic, allllll the sausage juices, and tossed her up

Crusted the top with aged white cheddar, panko, and more feta, back into the oven, and guys?

This is fucking good just, real fucking good

I thought I hated spaghetti squash but I just hate it when my sister cooks it cuz she cooks like the Dalish apparently, with just�� no seasoning

Gonna bastardize many more recipes in future but this one is a winner once you beef it up a lil bit

[goldenhallas]

Lucanis just baked Rook a hazelnut torte & made her favourite coffee what an absolute sweetheart

also the recipe is in the codex and I am definitely making it soon 😋

[hellafluff]

Am I going to make my husband's Emmrich's family recipe for hazlenut torte as soon as physically possible? Yes. Absolutely yes.

[brennacedria]

Can I just say that I adore how Lucanis's romance lock-in isn't the flirting or the near-miss kiss, it's him remembering the drink and finding a recipe to complement it and just make Rook's day with such a tiny but adorable gesture.

[dungeons-and-dragon-age]

hdsjhsdj

[soft-october-night]

Made emmrich's mom's cake from veilguard!! Will make a full post with all my thoughts but overall this is an intermediate level recipe and I'd give it a 7/10! The ska band at my house seems to be enjoying it lmao

[afinickyguide]

AFG’s dragon age halloween part three: merrill’s blood soup 🩸🍲🔪

[muchmunchies]

Delicious and Pretty "stained glass" heart cake, inspired by Dragon Age. Find the recipe here.

[ndostairlyrium]

grey hair, fluff, and murrine 🔮

[lyriumrain]

Who at bioware put a legit recipe in the game? Because this is definitely written out like an irl cake recipe

Also I want to make this but it looks kinda intimidating. Eight eggs is quite the investment 😭

[invinciblerodent]

I was thinking.

At first read, I thought Harding's apple pasta dish sounded uniquely gross, but then I remembered.

I'm Hungarian.

I'm no stranger to sweet pasta, especially not as a main dish; I grew up eating pasta with semolina and jam. I used to regularly have just straight up walnut- or poppy seed spaghetti. We fucking put sugar, black pepper, and steamed cabbage on pasta without batting an eye. We truly do not give a fuck. Pasta to us isn't even a carb, it's a vehicle.

I bet I could make an Apple Cheesy Butter Pasta that is actually good, and it would not even take as much finessing as I had initially thought.

Like, most I'd actually need to do to make it palatable is probably just swapping the semi-hard cheese I was envisioning to like a cottage cheese, and make the "apple" bit kind of an oldschool Hungarian granny-style apple pie filling with sugared cinnamon and grated tart apples.

Maybe I'd add a bit of goat cheese, or a bit of fresh mozz or some burrata to the top for the bubbly-cheesy-melty factor that Lace mentions, but other than that, if I disregard my first "ew, savory noodles swimming in too much store-bought applesauce with sharp cheddar on top" impression, it's not even that quirky a dish.

[piratesandcobras]

Another recipe from the dragon age cookbook here. These fereldan scones are so moist and delicious I had to share em next.

Fereldan Hearty Scones

yield 12 SCONES

Cook time 30 MINUTES (INCLUDING BAKING

Dificulty AVERAGE

Ingredients

4 cups plus 2 tablespoons fiour, plus more for the counter 5 teaspoons baking powder, a teaspoon baking soda, a teaspoon salt, 7 teaspoons sugar, 2 sticks plus tablespoons cold butter, cut into smal cubes 2 ounces Cheddar cheese plus more for sprinkling 12 strips crispy bacon, crumbled 1 and half cups buttermilk , 1 egg

Preheat the oven to 350"F

Line a baking sheet with parchment paper. Transfer the flour, baking powder, baking soda, salt and sugar to a bowl and combine thoroughly.

Add the buter, and stir well with a fork to combine.

Add the cheese, bacon, and buttermik. then knead by hand until the mixture is just beginning to hold together as a loose dough.

Use a rolling pin roll it out the dough about l inch thick on a lightly floured surface. Cut into rough triangles with a small sharp knife and set the pieces of dough on the baking sheet

Beat the egg in a cup, and brush it over the tops ot the scones Sprinkle with cheese as desired Set the baking sheet in the oven , and bake for about 12 to 15 minutes or until the scones are firm.

Remove the scones from the oven. and allow them to cool on the baking sheet for a few minutes before consuming.

[awesomecopper]

Curious as to what headcanons people have for Adaar's parents. Adaar's codex entry states that their parents fled the Qun before they were born, going on to raise Adaar together in the Free Marches.

Since my Adaar is a mage, I like to think she inherited her magical ability from one of her parents, which means that parent (her father in my headcanon) was a Saarebas. I like the idea of her mom being a baker. Sten and Bull both enjoy sweets and by Sten's dialogue we know that Seheron (and presumably Par Vollen as well) doesn't have cookies and other sweet things. Since bakers in the Qun seemingly don't bake frivolous things, I just think it would be cute if Adaar's mom got to open a small shop that sells various baked goods after she and Adaar's father flee to the Free Marches.

[felassan]

Peasant Bread recipe from Dragon Age: The Official Cookbook: Tastes of Thedas.

Transcribed lore blurb:

"Peasant Bread While traveling through Orlais, I spied this rustic and hearty bread being eaten by both Dalish and city elves alike. The recipe is very straightforward, calling for wheat, salt, and grease in nearly equal parts, and it produces a biscuit that feels like it would be right at home in any Fereldan dish. It does a wonderful job of mopping up any last bits of stew left inside your bowl, but it also pairs well with a bit of butter and jam."

Source: Dragon Age: The Official Cookbook: Tastes of Thedas.

[buttercupagere]

how to train your dragon agere activities!

requested by @schemingmenace :)

viking name necklace

how to train your dragon word search

the hidden world sparkle slime

pipe cleaner dragons

big book of dragons

light fury puppet

dragon eyes

how to train your dragon activity pages

dragon party punch

dragon poop dessert

[foodofthedas]

Poached Pears in Spiced Red Wine

As poached pears in wine is such common fare, one could be excused for not knowing the origins for this elegant dessert lie in Markham. Crisp, mildly sweet pears are soaked in a rich spiced confit and served hot, warm or cold as the guest prefers.

Ingredients

Half a cup of sugar

One piece of orange peel

Eight to ten whole cloves

One stick of cinnamon

Two cups of red wine

Half a cup of water, or the juice of an orange

Paste from one vanilla bean

Half a cup of raspberries, pitted sour cherries or blackberries

Three to six medium-sized pears

Directions

Place all ingredients except pears in a large, heavy-bottomed pot. Bring the red wine to a simmer while stirring to dissolve the sugar.

Once the wine comes to a simmer, strain the liquid to remove seeds and fruit pulp. Discard the seeds and fruit pulp, but keep the cloves, orange peel and cinnamon and add back into the pot along with the liquid.

Peel the pears when the poaching liquid is ready and lower into the pot.

Let the pears poach in the liquid on medium-low heat at a simmer for twenty to twenty-five minutes. Rotate the pears every five minutes to ensure they poach evenly on all sides.

Once the poaching is complete, remove the pot from heat and allow to cool. Before serving, remove the pears from the liquid.

Heat the liquid in the pot and bring to a simmer until thickened into a syrup. Thin out with water if too thick.

Serve with syrup and a dollop of cream or iced cream.

Notes

The original recipe calls specifically for locally grown Markham pears and a rich, Antivan red. Other pears and Orlesian wine may, of course, substitute.

From this recipe (contributed by Asher)