28 November, 2015

Nutcream (Version 2)

A few months ago, I posted a recipe for nutcream. I mentioned in the post that I had two ideas for how it might work. That recipe was for a thick, creamy spread. This one, however, is far closer to a true "cream." The soaking process of this recipe takes a while -- 8 to 12 hours -- but the recipe itself comes together in just a few minutes.


Prep time: 8-12 hours
Cook time: 5 minutes
Total time: 8 - 12 hours

Yield: It depends on how thick you want it, but I got about three cups of cream.


  • 1 1/2 cups raw cashews
  • 1 cup filtered water, divided
  • More water (doesn't need to be filtered) for soaking and rinsing

  1. Place the cashews in a large bowl and cover completely with water. 
  2. Leave to soak for at least 8 hours and up to 12 (I started the soak before leaving for work, then made the cream in the evening. You could also soak the nuts overnight.)
  3. Drain the cashews, then rinse and drain again. Place them in the bowl of a food processor or very powerful blender along with 1/2 cup of filtered water.
  4. Process or blend the nuts until no longer grainy. Add water a tablespoon at a time until you reach your desired "cream" consistency. I added another 6 tablespoons or so. 

21 November, 2015

Onion Soup

As the end of fall approaches, it's been getting pretty cold here. As somebody who grew up in the desert and is used to the heat, cold and snow give me serious cravings for hot food, especially soup. The onion soup in Loamhedge sounded particularly good as a warm soup without being too heavy (to stave off the winter weight gain as long as possible, of course). When reading about the soup, my mind (of course) immediately went to French Onion Soup, though that contains beef-broth. I strove for a similar flavor while following my Redwall Food Guidelines by using vegetable broth and Worcestershire sauce.

Onion Soup

Prep time: 10 minutes
Cook time: 90 minutes
Total time: 1 hour, 40 minutes

Yield: about 10 cups of soup


  • 4 large or 2 very large sweet onions (Vidallia preferred, if you can find them)
  • 1 tbsp olive oil
  • 8 cups vegetable broth (that's 4 cans or 2 boxes)
  • 1/4 cup dry white wine
  • 1-2 tbsp Worcestershire sauce (start with one, then add the second after cooking if needed)
  • 1 tbsp fresh thyme leaves
  • Salt, to taste
Optional, but highly recommended:
  • Crusty bread, like a baguette
  • Grated gruyere or swiss cheese

  1. Slice the onions into thin strips.
  2. Add olive oil and onions to a large soup pot and heat over medium high heat
  3. Cook the onions, stirring occasionally to prevent burning, until they are cooked down and translucent, starting to turn brown. This takes about 20-30 minutes.
  4. Add the broth, wine, thyme, and one tablespoon of the Worcestershire. 
  5. Stir to combine, then reduce heat, cover, and simmer soup for about an hour.
  6. Add salt and second tablespoon of Worcestershire to taste
  7. If desired, slice the crusty bread, top with grated cheese, and broil in the oven for 10-15 minutes, or until bread is toasted and cheese is melty and browning.

14 November, 2015

Guosim Troutbake

The Guosim (The Geurilla Union Of Shrews In Mossflower) were well known as good cooks. When I read about their "troutbake" in Rakkety Tam, I thought it seemed like a fantastic idea. The Guosim cooked their trout in a pit while I used an oven, but other than that I followed their idea pretty closely. I actually managed to find trout at my supermarket's fish counter, but if you can't find it substitute your favorite firm fish. Also, like with my Grayling a la Redwall, I baked this in individual portions in my toaster oven, but you could certainly bake this all at once in a regular oven.

Guosim Troutbake

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Yield: 6 servings


  • 1.5 pounds of trout
  • 1 gala apple
  • 1 small onion
  • 4 stalks of celery
  • 4 cups of watercress

  1. Preheat oven to 350F.
  2. Roughly chop the apple, celery, and onion.
  3. Place trout fillet in the center of a large sheet of parchment paper and cover with the chopped produce. 
  4. Wrap fillet in the parchment and bake for 30 minutes.
  5. Lie fillet and baked fruit/vegetable mixture on a bed of watercress.

07 November, 2015

Oatmeal with Hotroot and Nutmeg

Have you ever had savory oatmeal? I personally tend to think of oatmeal as sweet and done up with fruit and honey. When I read about savory oatmeal with hotroot and nutmeg in Rakkety Tam, I thought it sounded really strange. This past week was cold and rainy, though, and the idea of hot, spicy oatmeal really seemed like a good one.

Oatmeal with Hotroot and Nutmeg

Prep time: 1 minute
Cook time: 5 minutes
Total time: 6 minutes

Yield: 1 bowl of oatmeal


  • 1 cup old fashioned oats
  • 1 cup water or milk
  • 1 tsp cayenne pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon

  1. Place oats and liquid in a large, microwave-safe bowl and microwave for two and a half minutes. 
  2. Add spices and stir well.
  3. Microwave for another two and a half minutes or until liquid has absorbed and oatmeal has reached desired consistency.