Recipes

[High Priestess Lydia Coventina]

By popular request after a conversation regarding contact lenses for the eyes. (You had to be there, lol.)

Feel free to add any recipes you want to this thread.


This is a copy-paste, you can make adjustments as you want.

Lentil Soup

Ingredients
1 medium yellow onion
1 fennel bulb
2 large carrots
1 clove garlic
¼ cup olive oil
1 ½ cups dry brown or green lentils
28-ounce can diced fire roasted tomatoes
1 quart vegetable broth
1 cup water
1 teaspoon salt
1 tablespoon paprika
1 tablespoon dried oregano
3 cups baby spinach (or chopped standard spinach)


Instructions:

Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked.

In a large pot, heat the olive oil over medium heat. Add the onion and fennel and sauté for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano. [My note: I actually add onion etc with the water, since it boils and cooks, instead of frying it first which might overcook it. And I don't add all that oil.]

Bring to a simmer. Simmer for 22 to 25 minutes until the lentils are tender [if they are pink or red lentils], stirring occasionally. [My note: brown and green lentils take 45 minutes to cook. Buy the time they finish cooking, the water is a perfect consistency, not too liquidy.]

Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.

[My note: This freezes perfectly! I take it out, reheat, and the texture and taste is exactly as it was fresh.]

 

[Ayleth [TG]]

Thank you High Priestess! I'm now seeing lentil soup with...refreshed eyes

 

[Aleksios]

You guys must try this traditional Turkish food; https://tarifmotoru.com/recipe/mother-daughter-soup/

You will thank me later.

 

[Ol argedco luciftias]

"High Priestess Lydia, our most beautiful sister."

Beautiful meant in a Spiritual way. This is the way that the words appeared in my mind.

 

[Aleksios]

Lentil can be my favorite hot soup.

 

[hailourtruegod]

Lentils is in my short list of soups I like. Me and the gf are looking into this recipe now.

Thank you, High Priestess, our beloved sister.

 

[PeacockJera]

a quick and easy soup i make is chicken powdered stock with some eggs beatup into the stock once its boiling, i like to add some powdered cheese and sriracha to the eggs as well, its really nice in colder weather days, its not the healthiest meal but for something quick and easy its very tasty.

 

[Black Magic]

You guys must try this traditional Turkish food; https://tarifmotoru.com/recipe/mother-daughter-soup/

You will thank me later.

Are u Turkish? If u are, I wonder if u know what Kashk, kishk or qurt means, if u know that I can recommend u to try that with bitter chocolate, it's perfect balance of salt dry milk and bitterness of chocolate and a bit sweet

 

[Wotanwarrior]

It's recommended to soak the lentils in water for 3 or 4 hours before cooking them. You'll know they're ready when they've increased in size as they absorb the water.
In my country, it's typical to add some kind of meat like ham or chorizo.

 

[Akira666•Κασσάνδρα]

I LOVE LENTIL SOUP.

Thank you, High Priestess Lydia

 

[Lysander Florian Thornis]

Greetings to You, My Zevic Siblings.

First of all, I would like to thank our High Priestess Lydia for creating this thread. I've been dreaming of a thread where recipes could be shared for a long time, and I'm happy that this dream has come true.

I will also be sharing my previously shared recipes here again.

Today, I will share with you the recipe for pepeçura, a geographically protected dessert from Rize, Türkiye, which I previously made in my faculty's kitchen. However, instead of the recipe given to me by my professor, I will share a more traditional recipe. Since this recipe requires the use of natural grape juice, I will explain how to obtain it.

Pepeçura

Ingredients:
1 liter black grape juice.
1 cup granulated sugar.
2 tablespoons finely sifted corn flour.

Preparation:
1) Add granulated sugar and corn flour to the grape juice and boil while stirring constantly.
2) As soon as the mixture thickens and becomes concentrated, remove from the heat and portion into suitable bowls.
3) After the bowls and mixture have cooled slightly, the desserts are placed in the refrigerator and served after chilling for 3 hours.

How to make black grape juice?

Ingredients:

2 kilos of black grapes.

Preparation:

1) First, rinse the grapes in water and place them in a pot with their stems.

2) Mash them thoroughly using a potato masher.

3) Boil them with the pulp for 15 minutes over low heat.

4) Strain the boiled mixture through a sieve.

5) And bravo, you have obtained grape juice. You can consume it as a drink or make pepeçura .

Enjoy your meal.

Good Night.

 

[I.Am.Radiant]

By popular request after a conversation regarding contact lenses for the eyes. (You had to be there, lol.)

Feel free to add any recipes you want to this thread.


This is a copy-paste, you can make adjustments as you want.

Lentil Soup

Ingredients
1 medium yellow onion
1 fennel bulb
2 large carrots
1 clove garlic
¼ cup olive oil
1 ½ cups dry brown or green lentils
28-ounce can diced fire roasted tomatoes
1 quart vegetable broth
1 cup water
1 teaspoon salt
1 tablespoon paprika
1 tablespoon dried oregano
3 cups baby spinach (or chopped standard spinach)


Instructions:

Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked.

In a large pot, heat the olive oil over medium heat. Add the onion and fennel and sauté for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano. [My note: I actually add onion etc with the water, since it boils and cooks, instead of frying it first which might overcook it. And I don't add all that oil.]

Bring to a simmer. Simmer for 22 to 25 minutes until the lentils are tender [if they are pink or red lentils], stirring occasionally. [My note: brown and green lentils take 45 minutes to cook. Buy the time they finish cooking, the water is a perfect consistency, not too liquidy.]

Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.

[My note: This freezes perfectly! I take it out, reheat, and the texture and taste is exactly as it was fresh.]

Yum! Going to try this for sure

 

[Lysander Florian Thornis]

Greetings to you, Zevic Siblings.

Today I'm going to give you a recipe for chicken broth soup. You can make and consume this recipe when you're sick. It's really beneficial. It will be especially helpful if you have bone pain or fatigue.

Chicken broth soup.

Ingredients:

Vermicelli (tel şehriye) – 100 g
Riviera olive oil – 30 ml
Whole chicken – ½ piece
Chicken stock or cold water – 1.5 L
Onion – 40 g
Leek – 40 g
Celery stalk – 40 g
Carrot – 40 g
Bouquet Garni (Bay leaf – 1 piece, Blackpeppercorns – 4 pieces, Fresh thyme – 2 sprigs, Parsley stems – 4 pieces)
Salt – to taste
Egg yolk – 1 piece
Lemon – ¼–½ piece

Instructions:

Place the chicken, mirepoix, and bouquet garni into a pot. Add the water and bring to a boil. Reduce the heat and continuously skim off the foam. Simmer until the chicken is cooked.

Once cooked, strain the stock and shred the chicken. Reserve the broth.

In a soup pot, heat the olive oil and sauté the vermicelli until lightly browned.

Add the chicken stock.

When it reaches a boil, add the shredded chicken. Reduce the heat and cook until the vermicelli softens.

Adjust the seasoning with salt and pepper.

To prepare the liaison, mix the egg yolk and lemon juice. Temper it with a little hot soup, then slowly add it to the soup while stirring

And it's ready. You can even add some mint, chili flakes, and black pepper and enjoy it.

----------

Have a nive day.

 

[Akira666•Κασσάνδρα]

I love these recipes: we really needed a place to share them

 

[Lysander Florian Thornis]

Greetings to you, Zevic Siblings.

Today I wanted to share another recipe, and I decided to share the Hünkâr Beğendi recipe with you. This is one of my favorite dishes. I hope you like it.

Hünkâr Beğendi

Ingredients

For the meat:

500 g lamb cubes
1 tablespoon clarified butter
2 onions, large, finely chopped
1½ cups beef stock

For the beğendi (eggplant purée):

1 kg eggplants
1 tablespoon flour
50 g butter
2 cups milk
½ coffee cup grated kasar cheese
1 teaspoon salt


İnstructions

for the meat:

1. Heat the butter in a pot. Fry the meat until lightly browned and remove from the pot.

2. In the remaining fat, sauté the onions. Add the meat back in and cover the pot.

3. Cook over low heat until the meat becomes tender. As the liquid reduces, add hot beef stock 2–3 times. Adjust the salt. Serve together with the beğendi.


for Beğendi (Eggplant Purée)

Roast the eggplants over charcoal, on a grill, or in the oven until fully cooked. Peel the skins, soak them in lemon water for 20 minutes to keep their color light, then drain and mash with a wooden spoon.

In a pan, sauté the flour in butter over low heat without browning (white roux). Add the eggplants and mix well while mashing.

Add the cold milk and salt.

Cook while stirring until it reaches a thick purée consistency. Add the cheese, mix well, and remove from heat.

 

[Ài Gōng]

 

[Lysander Florian Thornis]

Greetings to you, Zevic Siblings.

Today I want to share a lentil patty recipe with you. I've seen in English sources that lentil patties are fried. In Türkiye, lentil patties are mostly made without frying, and I think they are a light but spicy dish. I think you will really like them. I hope so.

Lentil Köfte (Lentil Patties)

Ingredients:

Red lentils — 125 g
Fine bulgur — 125 g
Spring onion — 1 stalk
Parsley — ¼ bunch
Pomegranate molasses — 35 ml
Red pepper flakes — 5 g
Water — 250 ml
Lemon — ½ piece
Tomato paste — 20 g
Salt — to taste
Black pepper — to taste
Olive oil — as needed
Lettuce — as needed

Instructions:

Cook the red lentils with water until they soften, making sure they remain slightly moist and not completely dry.

Add the bulgur, mix well, cover, and let it rest until the bulgur softens.

Finely chop the spring onion and parsley.

Once the bulgur inside the lentil mixture has softened, add the remaining ingredients along with the chopped parsley and spring onion. Adjust the salt and black pepper to taste.

Take walnut-sized pieces, shape them into patties, and serve with lettuce leaves.

Serve it on a large white porcelain plate with lettuce. Enjoy your meal!

 

[High Priestess Lydia Coventina]

Scrambled Eggs, extra creamy and extra protein. This is my own recipe, adjusted from a different version I saw online.

Adjust as desired; @Stormblood has previously mentioned that men should eat 5 eggs a day for optimal testosterone production.

Ingredients:
3 eggs
1/3 cup cottage cheese
5 to 10 cherry or grape tomatoes
1 green onion, or chives; chopped
Pepper to season
1 tablespoon butter

Optional side: bacon and/or toast

Instructions:
1. Heat the butter in a frying pan on medium-high heat
2. Beat the eggs
3. When the pan is heated, pour the eggs in. Let cook for 1 minute, until the bottom is slightly set.
4. As the eggs are cooking, chop the cherry tomatoes into halves or quarters, heat in another pan for around 2 minutes; if you are making bacon on the side, the tomatoes can be added to that pan during the last 2 minutes of cooking.
5. When the bottom of the eggs have set (after 1 minute of cooking), add the cottage cheese and stir it together. (A rubber or silicon spatula works well.)
6. Add the chives or green onion to the eggs
7. Continue stirring the eggs every 10 seconds or so. Try to fold them over in sections, to allow for even cooking.
8. The eggs have finished cooking when they still look damp, this is from the cottage cheese. Do not cook them until they look dry, or they will be over-cooked.
9. Plate them, add pepper and cherry tomatoes on top. Optionally, you can put the eggs on toast.

 

[Ol argedco luciftias]

Recently I started eating 6 small eggs every day. "Fried over medium" how we say in America, so they are flipped one time and cooked so the yolks are solid on both outside edges but still liquid in the middle. Not like raw liquid, still liquid but thickened. And chocolate milk.

 

[Stormblood]

Apple pie recipe. I'm not sure if it's called pie, tart, cake, or something else in English.

It's good to make and indulge in on holidays where apples are traditional such as Samhain.

Ingredients:

• 4 large eggs
• 250g sugar
• 300g flour
• 1 glass of extra-virgin olive oil
• 1 glass of milk or orange juice
• 1 yeast sachet
• Lemon or orange peel
• 4 apples

Instructions:

1. Pre-heat oven to 180C
2. Beat eggs
3. Mix the eggs with the sugar
4. Add the oil, the flour, the milk, the yeast, and the peel
5. Place baking paper as needed in a round, deep oven tray
6. Place the mix in the tray
7. Peel the apples, slice them, and place above the mix all around in a circle
8. Add some sugar on the top and cover everything while you wait for the oven to finish heating up
9. When the oven is ready, place the tray in the middle of it, and leave it to cook for 40 minutes.

 

[Apprentice]

When contact lenses were discussed, I had promised High Priestess to post a recipe for a great dish, so here it is.

An awesome broccoli purée soup

What you need:
- 1 kg of broccoli
- 2 to 3 potatoes
- 2 to 3 carrots
- 500 ml of heavy cream (over 30% fat)
- 400 g of grated cheese (gouda for example)
- 1 to 2 bouillon cubes¹
- salt and ground black pepper
- dried pumpkin seeds
- bacon

The process:
Cut the vegetables into smaller pieces, put them into a saucepan, using just enough water to merely cover them, and bring to boil. When the carrots, potatoes and broccoli are soft, turn the heat off and let them simmer down for about 10 minutes. Purée the contents using a hand blender. Put the heat back on, and bring the contents back to boil, adding bouillon cubes, heavy cream, and grated cheese. Keep heating just until the cheese has melted. Season to taste with salt and ground black pepper.

Cut the bacon into smaller pieces, and fry in a pan until crispy. Roast the pumpkin seeds lightly in a frying pan.

Put the soup on a plate, stack the bacon and pumpkin seeds in the middle, and add a leaf of basil.
Serve with a warm slice of ciabatta.

Bot appetit.

¹ - One could always use homemade broth. In this case, boil the vegetables in broth and omit the cubes.