Talviels Kitchen

From Valenwood to Vvardenfell, the food of Tamriel is as rich, eclectic, and diverse as the peoples who
inhabit it. Based on history and ethnography, my recipes are a documentation of Tamrielic cuisine
through the ages. Whether you're looking for light canapés, moreish meats, or tempting desserts and
cocktails, there's a little something for everyone in this compendium.
When I first began compiling these recipes from my travels across Tamriel, never did I imagine that
one day, others would follow the journey. To everybody who has supported me over the years, thank
you. This book is for you, and I can't wait to hear about all your cooking adventures with it. Don't
forget to stay in touch at tastesoftamriel.tumblr.com!
Stay safe, eat well, be kind. ~Talviel
Typesetting & Graphics by

Tern the Page Press
2022
Talviel’s Kitchen
Written by
Talviel of Riften and Natalia Renaa Kjørseng
Table of Contents
Entrees, Sides, and Light Bites 1
Soups and Stews 28
Main Dishes 46
Beef 47
Venison & Goat 56
Pork 61
Chicken & Fowl 67
Fish & Seafood 77
Vegetarian 87
Baking and Desserts 94

Breads, Biscuits & Muffins 95
Pies 105
Cakes 117
Sweets & Treats 121
Drinks 136
Non-Alcoholic Drinks 137
Alcoholic Drinks 147
Miscellaneous 157
Spices & Seasonings 158
Specialty 161
Entrees, Sides, & Light Bites
Entrees, Sides, and

Light Bites
1
Tastes of Tamriel
Artaeum Pickled Fish Bowl

Posted November 16, 2018
If you’re thinking of sour pickled herring (not that there’s anything wrong with it, my Nord side
says!), perish the thought. This delicious little entrée is sure to delight, and its fresh flavours and great
texture are a great way to get your guests and your tastebuds talking! Absolutely magic, if I do say so
myself. Makes 4-6 portions.
You will need:

❖ 500g good quality, firm white fish fillets ❖ 1 ripe avocado, cubed
(marlin is absolutely to die for if you can ❖ 3 tbsp good olive oil
get it, but haddock is also good) ❖ 2 tsp brown sugar
❖ 1 red onion, sliced very thinly ❖ 1 tsp paprika powder
❖ 3 large fresh chilis of any colour, ❖ Pinch of salt
deseeded and finely minced (keep some ❖ 250ml freshly squeezed lime juice, plus
of the seeds for garnish later) 1 tsp lime zest
❖ 2 medium sized tomatoes, cubed ❖ Sprig of fresh coriander, to serve
Method:
1. Chop the fish into generous 1” cubes. Pop it into a mixing bowl and cover with the lime juice
and onion slices. Make sure the fish is completely submerged in the lime juice in order for the
acids to “cook” it through. Cover and refrigerate for 1-2 hours.
2. Drain the juice and toss the fish and onion together with the tomatoes, avocado and chilis. In a
small bowl, whisk together the salt, olive oil, paprika powder and sugar, then pour into the bowl
with the fish. Toss all together gently until everything is mixed well.
3. Divide into 4-6 portions and garnish with coriander, lime zest and chili seeds (the latter if you
want a bit more spice).
2
Sea Viper Poke Bowl

Posted March 30, 2018
Note: this recipe is inspired by but does not appear in The Elder Scrolls.
Maormer food is a mystery, but its legacy lives on in the Summerset Isles. I named this dish after the
notorious Sea Viper pirates from the Second Era, as it’s got a good wasabi kick and will keep you fighting
fit with tasty seafood, avocado, and nori! This poke bowl is easy to make and makes a great lunch on the
go.
Please make sure you only purchase SASHIMI GRADE seafood for raw consumption! You
can get very ill if you eat raw fish that hasn’t been treated properly. Speak to your fishmonger
to make sure you’re getting the right type!
You will need:

❖ 1 large salmon fillet, peeled and cut into ❖ 2 tbsp yuzu orange dressing (or lemon
bite sized cubes juice if unavailable)
❖ 1 ripe avocado, cut into cubes ❖ ½ tsp wasabi (less or more depending on
❖ Handful of mixed salad leaves your preference)
❖ ½ onion, peeled and sliced thinly ❖ 1 tbsp salmon or flying fish roe
❖ 2 cloves garlic, crushed ❖ Handful of grated nori (dried seaweed)
❖ 2 tsp sesame seeds ❖ 2 cups white or brown rice
❖ 1 tsp sesame oil ❖ 2 tbsp sushi rice vinegar
❖ 1 tbsp light soy sauce
Method:
1. Steam the rice until cooked and stir in the sushi vinegar. Transfer to a bowl.
2. Combine the avocado, salad leaves, and salmon, then dress with the soy sauce, yuzu, sesame oil,
garlic, and onion and toss until well coated and mixed. Place on top of the sushi rice.
3. Top with sesame seeds, wasabi, nori, and fish roe. Serve warm or cold depending on your
preference.
3
Tastes of Tamriel
Crab Meat and Scuttle

Posted April 19, 2019
Mudcrab and scuttle are a beautiful combination of flavours that feature in this Dunmeri dip that’s
a classic favourite. Serve hot with saltrice crackers or scathecraw slices as a dip, or pour it over some ash
yam chips with some fresh chilies to garnish for a spicy nacho treat!
You will need:

❖ 1 ½ cups crab meat, shredded ❖ 1 cup sour cream
❖ 1 cup shredded cheddar ❖ 180g Philadelphia cream cheese
❖ 1 ½ cups shredded mozzarella ❖ 3 tbsp hot sauce of your choice
❖ 1 egg ❖ 2 spring onions, sliced thinly
❖ 2 tsp lemon juice ❖ Salt and pepper, to taste
❖ 2 cloves fresh garlic, minced finely ❖ 2 fresh chilies, sliced, to garnish
❖ 1 tsp smoked paprika powder (optional)
Method:
1. Preheat oven to 200°C/392°F.
2. In a large mixing bowl, combine the sour cream, cheeses, eggs, and lemon juice. Beat together
well until totally combined into a smooth mixture (using an electric mixer is handy if you have
one).
3. Add the garlic, spring onions, paprika, crab meat, hot sauce, and salt and pepper. Continue
beating the mixture until it’s totally combined and airy.
4. Pour into a skillet and bake for 20 minutes, until golden brown. Garnish with chili slices, if
desired.
5. Serve hot with tortilla chips, fries, bread, or vegetable sticks to dip or pour over.
4
Gold Coast Mudcrab Fries

Posted January 25, 2019
The Gold Coast of Cyrodiil is a beautiful place to be at any time of year, and the bustling port city
of Anvil is always brimming with delicious food, from the vendors by the docks to the numerous inns
and taverns. One of my favourite dishes to grab while I’m there is herb fries loaded with fresh mudcrab
meat and a tangy lemon-garlic cream cheese sauce. It’s the perfect afternoon snack, though if you decide
to bring a box of these to the beach, be wary of hungry seagulls!
You will need:

❖ 3 or 4 large crab legs (like snow crab or ❖ Salt and pepper, to taste
mudcrab) ❖ Juice of 1 lemon
❖ 2 cups shoestring fries (or make your ❖ ½ tsp vinegar
own) ❖ 3 cloves garlic, crushed
❖ 2 tbsp garlic salt ❖ 1 tsp smoked paprika powder
❖ 1 tbsp mixed dried herbs ❖ 1 tsp chili powder
❖ Olive oil ❖ Tabasco or other hot sauce, to serve
❖ 3 tbsp grated parmesan cheese (optional)
❖ 80g Philadelphia cream cheese
Method:
1. Preheat your oven to 200°C/392°F and line a tray with baking paper.
2. In a large pot, bring to boil enough fresh cold water to cover the crab legs, and salt well. Boil the
crab legs for 5-6 minutes, until they’re a nice red on the outside. Drain and leave aside to cool.
3. For the fries, toss together the fries in olive oil with the garlic salt, parmesan, and dried herbs until
all are well coated. Spread out evenly on the baking tray and bake for 10-12 minutes, or until
golden brown and crispy. Every 5 minutes or so, rotate and toss the fries on the tray so they cook
evenly.
4. While the fries bake, work on the sauce. In a bowl, combine the cream cheese, vinegar, lemon
juice, paprika and chili powder, salt and pepper, and garlic. Whip together until light and fluffy.
5. Crack open the crab legs and remove all the meat. Tear the crab meat to small pieces and mix in
with the cream cheese mix until well combined.
6. Remove the fries from the oven, transfer to a plate, and top with the crab sauce. Enjoy
immediately. Great with a splash of Tabasco or other hot sauce!
5
Tastes of Tamriel
Fortified Mudcrab Cakes

Ah, mudcrabs. If you’ve ever been in a position where you’re walking along the riverside or the coast,
minding your own business, and one of these ugly brutes comes snapping at you without warning, then
this recipe is your retribution! These tasty appetisers are a Stros M’kai favourite, and will put to use the
tasty inner remains of those pesky mud crabs. Revenge is a dish best served hot with sweet chili sauce!
You will need:

❖ 215g fresh crab meat ❖ 1 tbsp lime juice
❖ 80g plain flour ❖ 1 tbsp ginger paste or fresh grated ginger
❖ 75g panko breadcrumbs ❖ 1 clove garlic, crushed
❖ 1 egg ❖ 2 tsp fish sauce
❖ 1 red chili, seeds removed and sliced ❖ 2 tsp oyster sauce
thinly ❖ 1 cup vegetable oil, for frying
❖ 3 spring onions, finely chopped ❖ Sweet chili sauce, to serve
❖ Zest of one lime
Method:
1. Combine all the ingredients except the oil, egg and breadcrumbs in a food processor and whiz
until ingredients are combined. The mixture should be moist but still hold together. If it is too
wet, add more flour until it forms a paste.
2. Shape the mixture into circular patties, about 3” in diameter. In a bowl, crack and whisk the egg.
Dip the crab cakes into the egg, then roll in the panko crumbs until thoroughly coated. Set aside
on a plate.
3. In a deep pan or a wok, heat the oil until bubbles form on the bottom and it is very hot. If you
are unsure about oil temperature, drop a few panko crumbs in. If they start sizzling immediately,
the oil is ready. Put the crab cakes in slowly to prevent splattering, and deep fry for 2 minutes on
either side or until a dark golden brown. Alternatively, you can use a deep fryer instead if you
have one.
4. Remove from the pan and place on a plate lined with kitchen napkins to drain the oil. Leave to
drain and cool for 10 minutes and serve with sweet chili sauce for dipping.
6
Drunken Goat Cheese with Radishes

The Redguard specialty of drunken goat cheese, a firm goat’s cheese soaked in wine, is famed
throughout Tamriel for its delicious flavour and creamy texture. Combined with crisp sweet radishes
and nuts on flaky pastry, this Alik’r favourite is a deliciously sophisticated canapé or entrée!
Note: If you aren’t able to obtain Murcia al Vino, any semi-hard goat cheese is a fine substitute!
You will need:

❖ 250g Murcia al Vino cheese (available at ❖ 2 tbsp olive oil
specialty cheese shops), crumbled and at ❖ ¼ cup soft brown sugar
room temperature ❖ 150g pecans, chopped
❖ 5 or 6 baby radishes, washed and sliced ❖ 500g puff pastry
thinly ❖ 1 egg, for brushing
Method:
2. Roll the puff pastry out to 1cm thickness. Use round 5-6cm cookie or pastry cutters to make
holes, and press the pastry rounds into 2 small muffin tins. Baste with egg and bake for 12-15
minutes, until golden brown. Remove from the oven and keep warm.
3. In a mixing bowl, sprinkle the radish slices with sugar and toss gently with olive oil until they are
evenly coated. Transfer to a tray lined with baking paper and bake for 10-15 minutes, until crisp.
4. In the puff pastry cups, pop in a couple of radish slices, followed by a heaped spoonful of
crumbled goat’s cheese, and top with another radish slice and some crushed pecans. Repeat until
all the pastries are filled evenly.
5. Serve immediately. Goes great paired with red wine or pomegranate juice.
7
Tastes of Tamriel
Elsweyr Fondue
Elsweyr Fondue is a delicious and hearty dish popular in Skyrim. Nothing quite beats gathering with
friends and family around the fondue pot, sharing the simple joy of warm cheese and fresh bread (recipe
in previous post). Elsweyr fondue is unique in that it utilises three ingredients: ale, moon-sugar, and an
Eidar cheese wheel. As such, the cheesy flavour is made more complex with the use of blue Eidar cheese,
as well as the warm bitterness of ale and a hint of sweetness from the moon-sugar.
You will need:

❖ Fondue pot and skewers ❖ 100g soft blue cheese, diced
❖ 1 bottle of ale, left overnight to go flat ❖ Brown sugar, to taste
❖ 100g gruyere cheese, grated ❖ Fresh bread, cut into cubes
❖ 100g emmental cheese, grated
Method:
1. Set up your fondue pot. Add the ale and sugar, and stir until sugar has melted.
2. Add the grated cheese bit by bit, stirring to ensure it melts smoothly. Once the emmental and
gruyere are melted, add the blue cheese pieces and stir until the mixture is completely smooth.
3. The Elsweyr fondue is now ready to eat! Pass a bowl of bread cubes around the table and enjoy.
8
Firsthold Fruit and Cheese Plate

Posted July 6, 2018
Are you looking to host the ultimate summer gathering and want to impress your guests with some
sophisticated snacks? If you have no idea how to arrange a charcuterie board, fret not, for I’m here to
save you! The Altmer have a taste for the best and freshest flavours, and the way cheese platters are
presented in the Summerset Isles is how a cheese platter should look if you’re aiming for nibbles with
company over an afternoon or evening. Gather your friends and a bottle or two of Alto wine, and try
this tapas specialty straight from Firsthold! Serves 6-8 people.
You will need:

❖ 1 bunch of champagne grapes or other ❖ 40 slices prosciutto
green grapes of choice ❖ 1 loaf of fresh crusty bread, sliced (dark
❖ 1 bunch red or purple grapes rye or sourdough are always a safe
❖ 1 cup ripe cherries (Rainier are my choice)
favourite) ❖ ¼ cup black olive tapenade
❖ ½ cup medjool dates ❖ 1 small dish unsalted butter
❖ 1 cup figs ❖ 125g Manchego cheese
❖ 1 cup fresh pomegranate seeds ❖ 100g fresh soft cheese (like Boursin or
❖ 1 cup passionfruit puree chèvre)
❖ 1 cup cocktail olives of your choice ❖ 80g soft blue cheese (like Stilton)
❖ ½ small ripe honeydew melon, cut into ❖ 100g double cream brie or camembert
small chunks (King Island Dairy from Australia is my
❖ 50g honeycomb favourite)
❖ Extra virgin olive oil, to serve ❖ 100g sharp or smoked cheddar
❖ High quality balsamic vinegar, to serve ❖ 80g ricotta
❖ 20 large bread sticks (grissini)
Method:
1. There isn’t any real cooking to this recipe, just a lot of arranging! I recommend serving the main
offerings on a large platter or charcuterie board, as long and wide as possible. If you don’t have a
long platter, you can have 3 different plates: for the fruits, cheeses, and bread.
2. On the main platter, place the cheeses at one end in order of strength (ricotta, chèvre, brie,
Manchego, cheddar, Stilton). The ricotta should be served on the side in a bowl. Drizzle the
Manchego lightly with olive oil.
3. The other side of the platter is for fruit (cherries, dates, figs, grapes). I place them in orders of size
or colour to be aesthetically pleasing, but how you choose to arrange them is totally up to you.
4. In the middle of the platter, place the bread and a chilled dish for the butter. Wrap the grissini
about ¾ around with prosciutto, and arrange them around the bread.
5. On the side, leave the following items in bowls to pick and choose from: pomegranate seeds,
passionfruit puree, honeycomb, melon.
9
Tastes of Tamriel
Etiquette! I tend to surround the platter with the loose dishes for everyone to help themselves
to, which is both visually appealing and practical. Guests should each have a butter knife, fork,
and spoon, as well as a wine/champagne glass and a water glass.
6. Each condiment should also come with its own serving spoon so as not to contaminate others,
especially with the soft and hard cheeses. The olive oil and balsamic vinegar should be in bottles,
and each guest should have their own dish to mix the two in. Likewise, the tapenade should come
in a small bowl or jar.
7. Any sort of wine or champagne pairs brilliantly with this platter! I enjoy making a fruity sangria
to go with it, or a sparkling mocktail for those who don’t drink alcohol. It’s also a good idea to
offer both sparkling and still water so guests can choose.
Port Hunding Cheese Fries

Posted August 11, 2018
If you’ve been to Stros M’kai, chances are you’ve caught a whiff or a taste of this delicious local snack
that’s popular with street food vendors. It’s everyone’s favourite for a reason- who doesn’t love potatoes
and cheese? Beer battered chips and a zesty queso sauce make this the ultimate party platter snack. If you
can’t make it to Hammerfell yourself, this quick and easy recipe will bring you that street food vibe right
in your kitchen.
You will need:

❖ 2 cups frozen shoestring French fries (or ❖ 2 tbsp mozzarella, shredded
make your own) ❖ 2 tbsp Monterey Jack, shredded
❖ Olive oil ❖ ¼ cup sour cream
❖ ½ cup plain flour ❖ 1 tbsp butter
❖ 1 cup beer ❖ 2 tsp chili powder, or hot sauce of
❖ 2 tsp paprika powder choice
❖ 2 tsp chili powder ❖ 2 tsp garlic powder
❖ 2 tsp garlic powder ❖ Salt and pepper, to taste
❖ 2 tbsp chèvre ❖ 1 tbsp parmesan, grated
❖ 2 tbsp cheddar, shredded ❖ Salsa (optional)
Method:
1. In a mixing bowl, combine the flour, paprika powder, garlic powder, and beer. Mix well until a
smooth batter is formed, then coat your fries evenly. Spray a baking sheet with olive oil and bake
at 230°C/450°F for 30 minutes.
2. While the fries are baking, in a small pot combine the cheeses, sour cream, butter, chili, garlic
powder, and salt and pepper. Stir often at low heat until the mixture is smooth liquid.
3. Pour the queso over the fries, top with grated parmesan, additional hot sauce or salsa, and dig in!
10
Caramelised Goat Nibbles

Posted July 20, 2018
These tasty morsels have been a staple in the Alik’r for centuries, and are often served as an appetiser,
as part of a tapas platter, or hors d’oeuvres at any establishment from the humblest to the most luxurious.
This recipe dates back from the Second Era and was generously given to me by the famed Sisters of the
Sands Inn in Sentinel, which has withstood the test of time as much as this recipe has.
You will need:

❖ 2.5 kg goat meat, chopped into bite- ❖ 2 tsp garlic salt
sized pieces ❖ 1 tsp onion powder
❖ 3 cloves garlic, minced ❖ ¼ tsp ground cloves
❖ 1 bay leaf ❖ 1 tsp paprika powder
❖ 2 tsp garam masala powder ❖ ¼ cup tomato sauce (passata)
❖ 1 tsp ground black pepper ❖ 1 cup soft brown sugar
❖ ½ tsp ground sea salt ❖ Olive oil, for basting
Method:
1. In a mixing bowl, combine all the ingredients except for the olive oil and brown sugar, and stir
well. Wrap in cling film and leave to marinate overnight in the fridge (9-12 hours is ideal).
2. Preheat your oven to 200°C/392°F. Cover a baking tray with foil, and baste liberally with olive
oil.
3. Remove the goat pieces from the fridge and drain away any excess liquid and the bay leaf. Roll
each goat piece lightly in sugar and place them on the baking tray, evenly spaced apart. Once they
are all laid out, baste them again lightly with olive oil.
4. Bake for 20 minutes, then remove from the oven, turn the pieces over carefully, baste with a little
more olive oil and sugar, and place back in oven for another 15 minutes.
5. Remove from the oven and transfer to a cooling rack. These nibbles can be eaten hot or at room
temperature, depending on your preference.
11
Tastes of Tamriel
Psijic Order Pigs-in-a-Blanket

Budget Friendly
I’m not entirely sure why this recipe is named specifically for the Psijic Order, but according to Urag
Gro-Shub, the librarian over at the College of Winterhold, pigs in a blanket were a popular snack among
mages who were too busy with their experiments to sit down for a proper meal. Whether or not that’s
true is something we may never know, but these tasty Orcish-style morsels are a hit on every party platter!
You will need:

❖ 20 large rashers of streaky bacon ❖ 1 sprig fresh rosemary
❖ 20 small chorizo sausages (large enough ❖ 1 tsp dried tarragon
to be wrapped in the bacon) ❖ 1 tsp dried or fresh thyme
❖ 2 tbsp maple syrup ❖ Olive oil
❖ 2 tbsp barbecue sauce
Method:
1. Preheat oven to 180°C/356°F. Baste a baking tray well with olive oil.
2. Combine the maple syrup, barbecue sauce, and herbs in a bowl and mix well.
3. Lay out the bacon and use a rolling pin to roll each slice flat, slightly thicker than paper. Wrap
the chorizo in bacon slices and secure by tucking the ends in.
4. Roll the wrapped chorizo in the sauce mix and transfer to the baking tray, and drizzle the
remainder on top evenly.
5. Bake for 35 minutes, until sizzling and crispy. Remove from the oven and leave to cool for 10
minutes before serving.
12
Chicken Dumpling
Every race in Tamriel has their own signature dumplings, and in Skyrim, chicken dumplings are a
staple. Brought over by the Dark Elves of Morrowind many years ago, these morsels have been somewhat
adapted and adopted to Nord tastes, and many a brawl has broken out at taverns over who gets the last
dumpling! Give these tasty appetisers a try and you’ll see why!
You will need:

❖ 1 sheet (320g) puff pastry ❖ 1 tsp chili oil
❖ 200g chicken mince ❖ 2 Chinese chives or spring onions,
❖ 2 eggs chopped finely
❖ 4 cloves garlic, minced finely ❖ Salt and pepper, to taste
❖ 3 tsp sesame oil ❖ Soy sauce, for dipping
Method:
1. Preheat your oven to 220°C/428°F. Brush a baking tray liberally with vegetable oil.
2. In a mixing bowl, combine the chicken mince, one egg, salt and pepper, sesame and chili oils,
garlic, and chopped chives or spring onions. Mix until even and well combined.
3. Lay out your puff pastry and cut into six even squares. Scoop a heaped tablespoon and a half of
filling into the centre of each square.
4. To turn them into dumplings, gently grab the top left and bottom right corners to meet together
at the top, and pinch together. Bring the other corners up to do the same.
5. Now, gently pinch all the pastry together, with seams of about 1mm of space. Make sure you get
the bottom folds too, you want these dumplings to be airtight to prevent filling from leaking out!
6. Space your folded dumplings on the baking tray, with plenty room between them for the pastry
to rise.
7. Beat the last egg and brush over each dumpling to give the pastry a nice glossy finish, and bake on
the middle shelf for 25-30 minutes, until golden brown and piping hot. The chicken inside
should be cooked through thoroughly.
8. Dip your dumplings in soy sauce, and enjoy!
13
Tastes of Tamriel
Valenwood-Style Biltong
Posted December 22, 2017
Note: this recipe is inspired by but does not appear in the Elder Scrolls
I’ve gotten many questions about why I don’t feature Bosmeri cuisine, and the answer is simply
because it’s very hard to make a dish without any plant-based additives, as per the Green Pact. Yet the
requests have come in, so I rolled up my sleeves and asked my friend, Anoriath, the Bosmer hunter in
Whiterun, what he thought about how to introduce their food to the rest of Tamriel. Their answer was
that seasonings such as salt and honey, which aren’t plants, are used most often to supplement an
otherwise bland and wholly carnivorous diet. So in my attempts to recreate biltong, a dried jerky snack
popular with travelling Bosmer, I tried to stay as true to that as possible, but threw in a pinch of spices
(none of which are of Valenwood origin, out of respect to their religion!) to make them a little more
exciting on the tastebuds.
You will need:

❖ 2.5 kg lean beef or venison ❖ ¼ cup honey
❖ 2 tbsp freshly ground crushed black ❖ 2 tbsp cayenne pepper powder
pepper ❖ 2 tbsp crushed coriander seeds
❖ ¼ cup freshly ground sea salt
Method:
1. Cut the meat into thin strips, about 2-3 cm long. Season well with the salt, pepper, honey,
coriander seeds, and cayenne pepper. Refrigerate over 24 hours to allow the seasoning to seep
through.
2. Find a well-ventilated, dry spot (a garage or basement works well) to cure the meat, that can be
kept free of flies and ants. Set up a washing line, and use paper clips to hang the meat strips up.
Alternatively, you can use a dehydrator.
3. Leave to dry for 5 days to a week, depending on the weather, and also how you prefer your biltong
texture.
14
Ash Yam Poutine

This is an original recipe dedicated to @inktostories, one of the winners of my 3000 follower giveaway! They
requested a dinner entrée from Morrowind, and here it is!
Poutine is a comfort food of Breton origin, but has spread through all of Tamriel, with each province
putting their own twist on it. In Skyrim, they use mammoth cheese curds; in Cyrodiil, red wine gravy is
a favourite; in Valenwood, crispy meat strips replace potatoes. But my favourite version is probably
Dunmer-style poutine, which is made with ash yam chips, spicy saltrice gravy, and scuttle! I enjoy serving
these in a skillet as entrées as they really get the appetite going and are great for sharing among friends.
Make a batch for yourself and see why they’re so moreish! Serves 2-3 people.
You will need:

For the chips: For the Gravy:
❖ 2 large purple sweet potatoes, washed ❖ 2 tbsp chipotle sauce
and scrubbed but not peeled ❖ 1 tbsp smoked paprika powder
❖ ½ tsp cayenne pepper powder ❖ 1 tbsp freshly cracked black pepper
❖ ½ tsp garlic salt ❖ ½ onion, finely chopped
❖ 1 tsp mixed dried herbs ❖ ¼ cup butter
❖ Salt and pepper, to taste ❖ 2 tbsp flour
❖ ¼ cup olive oil ❖3 ½ cups beef stock
❖2 tsp salt
And of course…
❖ ¾ cup cheese curds. If you can’t find cheese curds, chop up a block of fresh mozzarella into
small pieces.
Method:
2. With the skin on, chop the sweet potatoes into chunky chips, about ½” wide and 3” long. In a
mixing bowl, combine with the salt and pepper, herbs, cayenne pepper, garlic salt, and olive oil.
Toss together until evenly coated, and transfer to a greased baking tray, laid out evenly in a single
layer to ensure even cooking. Bake for 20 minutes, until crisp.
3. While the chips are baking, make the gravy. Brown the onions in butter, until lightly caramelised,
then add the broth and stir. Sift in the flour, stirring continuously to prevent clumping. Add the
salt, paprika powder, pepper, and chipotle sauce. Simmer on medium heat for 3-5 minutes, until
thickened.
4. Transfer the chips into a small baking dish or skillet, pour over the gravy, and top with cheese
curds. Pop it back in the oven for 5 minutes and serve immediately.
15
Tastes of Tamriel
Garlic Mashed Potatoes

A Talviel Favorite, Budget Friendly
You’re probably looking at the title of this recipe thinking, “Talviel, I know how to make mashed
potatoes”. But do you really? I’ve traveled Tamriel far and wide, and in at least 75% of the inns and
taverns I’ve visited, any mashed potatoes on offer were bland, boring, and downright soulless. Here’s
where I come in to make sure you don’t fall into the trap of mediocre potatoes! This delicious side dish
will have you, your friends, family, and guests clamoring for more, guaranteed.
You will need:

❖ 1 ½ kg potatoes, of any starchy variety, ❖ 2 whole large garlic bulbs, separated and
scrubbed well peeled
❖ 1 cup heavy cream ❖ 2 tsp freshly ground black pepper
❖ 250g salted butter, melted ❖ 1 small bunch of fresh chives, chopped
❖ 2 tbsp sour cream finely
❖ Olive oil, for seasoning
Method:
1. Preheat your oven to 180°C/356°F. On a baking tray greased with olive oil, lay out the peeled
garlic cloves and cover with a little more olive oil. Bake for 15 minutes while the potatoes are
boiling.
2. Bring a large pot of fresh water to a roiling boil and add the potatoes, boiling for about 15-18
minutes until tender and soft. Remove from the water and strain, and remove the garlic from the
oven at the same time.
3. If you don’t have a food processor, roll up your sleeves and start mashing! In a food processor or
standing mixer, combine the potatoes (with skin on), cream, butter, and sour cream. Blitz on
medium speed until smooth, then add the garlic cloves, pepper, and chives. Continue blitzing on
low speed until you have a nice fluffy mash with no lumps. The potato skin and garlic should be
fully blended in, but the mash itself should not be overly blended so that it becomes a soup!
4. Immediately transfer to a serving bowl. Serve hot as a side dish or appetiser.
16
Potato Rice Blintzes

Posted September 1, 2018
Budget Friendly
These tasty morsels are a travel staple for many an adventurer as they keep for a while when sealed
properly. Because of this, these are a favourite of Tamriel’s travellers and can be found at almost any
marketplace or inn. However, they make a great entree to any meal as well. If you prefer to make your
own, try your hand by the cooking fire at these delicious bite sized treats!
You will need:

Skin: Filling:
❖ 1 cup plain flour ❖ 2 large potatoes, peeled and mashed
❖ 2 eggs, beaten ❖ ½ cup rice, steamed
❖ ½ tsp salt ❖ ½ cup grated cheddar cheese
❖ 1 cup milk ❖ Salt and pepper, to taste
❖ ½ onion, chopped
❖ 1 egg, beaten for glazing
❖ Sour cream, for serving (optional)
Method:
1. Firstly, make the wraps for your blintzes. Mix the flour, eggs, salt, and milk, and whisk until
smooth. In a small pan, pour in just enough batter to cover the base of the pan and cook on low
heat until browned, then flip over and cook again. Repeat this process until all the batter is
finished. Set the wraps aside on a plate for later.
2. In a large mixing bowl or food processor, combine the rice, potato, cheese, onion, and salt and
pepper. Mix until everything is thoroughly blended.
3. Create your blintzes by putting a tablespoonful of filling in the centre of the wrap, then fold the
outer corners inward and roll the rest of the wrap around. Brush with egg and set aside Repeat
for all wraps.
4. In a pan, lightly fry your blintzes until they retain their shape. Transfer onto a plate to cool and
serve with sour cream to dip.
17
Tastes of Tamriel
Balmora Cabbage Biscuits

Budget Friendly
Biscuits and cabbage aren’t exactly two foods you hear of in conjunction with each other, but the
Dunmer of the former town of Balmora, Vvardenfell, would disagree. These saltrice buns are soft on
the inside, crunchy on the outside, and filled with a delicious meat and scrib cabbage filling. While the
old fashioned Dunmer recipe calls for nix-hound or alit for meat, beef will be just fine for those of us
without immediate access to exotic meats. This is a great on-the-go food, reminiscent of the old days of
Morrowind when traders and travellers would fill their supplies with these buns for sustenance on a long
trek across the Ashlands.
You will need:

For the dough:
❖ 350g self-rising flour, plus extra for For the filling:
dusting ❖ 180g minced beef
❖ 1 sachet dried yeast ❖ 2 cups shredded green cabbage
❖ ¼ cup sugar ❖ 4 cloves garlic, minced
❖ Pinch of salt ❖ ½ onion, diced finely
❖ 1 cup warm water ❖ ½ tsp smoked paprika powder
❖ ½ cup oil ❖ 1 tsp mixed dried herbs
❖ 1 egg, whipped for brushing ❖ ½ tsp chili powder
❖ Chili flakes, to sprinkle (optional) ❖ Olive oil
❖ Salt and pepper, to taste
Method:
1. In a mixing bowl, combine the yeast, sugar, and water. Stir together and leave for 5 minutes
until the yeast activates.
2. Add the flour and salt when the yeast looks frothy and knead with your hands until the dough
begins to form, then add the oil and continue kneading. If the mixture is too runny, add more
flour and vice versa. At the end you should have a ball of nice smooth dough that’s easy to
stretch. Place it back in the mixing bowl, cover with a tea towel, and leave the dough to rise for
30 minutes in a warm place.
3. While the dough rises, work on the cabbage filling. Lightly fry the onions and garlic on medium
heat until pale brown and glossy, then add the beef, paprika and chili powder, dried herbs, and
salt and pepper. Continue to cook until the meat is just barely pink, then throw in the cabbage
and continue to stir fry the mixture until the cabbage has softened slightly and is no longer hard
and crunchy. Remove from the heat and set aside.
4. Preheat your oven to 180°C/356°F, and grease a baking tray with a bit of olive oil.
5. Remove the dough from the bowl and roll it out into 5”-wide circles on a clean work surface
dusted with flour. Take a heaped tablespoon of cabbage mix and pop it in the centre of the
dough, then seal it in by pinching the corners together. Gently smooth the dough out by
patting it together and rolling it gently on your work surface.
18
6. Place the buns a few inches apart on the tray, baste gently with egg and top with chili flakes to
your taste, and bake for 30 minutes.
7. Remove from the oven to cool for 10 minutes before serving. Goes great with a bit of sour
cream!
Elsweyr Corn Fritters

Posted May 25, 2018
Vegan
Fritters are a favourite snack in Elsweyr, and range from sweet to savoury. The Khajiit make a
particularly delicious type of corn fritter, which packs a spicy kick and is dunked in tasty chipotle mayo.
Even better, this recipe is vegan, so you can indulge with a good conscience! Heat up your skillets and
get ready for your tastebuds to visit the warm sands of Elsweyr!
You will need:

❖ 3 cups corn kernels, freshly removed ❖ 1 tsp paprika powder
from the cob ❖ 1 tsp cracked black pepper
❖ ½ cup firm tofu, drained ❖ 1 large jalapeño pepper, sliced thinly
❖ 3 tbsp corn flour ❖ Handful of vegan mozzarella
❖ 1 ½ tsp baking powder ❖ Vegetable oil, for frying
❖ ½ tsp salt ❖ ¼ cup vegan mayo
❖ 2 tsp brown sugar ❖ 3 tbsp chipotle sauce
Method:
1. In a food processor, blend the tofu until smooth. Transfer to a mixing bowl and add the corn,
dry seasonings, and jalapeño pepper. Mix well.
2. Stir in the corn flour and vegan mozzarella, until a thick, sticky paste is formed. Shape the fritters
into flat patties, smaller than the flat of your palm. Make sure the fritters are not lumpy to ensure
they fry evenly.
3. Fill a deep skillet with enough oil for deep frying, and heat until small bubbles form at the bottom
(about 170°C/338°F). To test if the oil is hot enough, drop a tiny bit of batter in, and it should
float when it’s ready.
4. Gently put the fritters into the oil with a slotted spoon and fry until golden brown on one side,
then flip them over. Make sure that the fritters are kept separated while frying to ensure they
don’t stick together. Total cooking time should be about 2 minutes.
5. Remove from the oil and transfer to a plate lined with a few sheets of kitchen towel to soak up
the excess oil, and dab the top layer gently. While the oil is draining, make the dipping sauce by
mixing the vegan mayo and chipotle sauce until even in consistency. Transfer the sauce to a
serving dish.
6. Serve the fritters hot and dunk them liberally in the dipping sauce to enjoy!
19
Tastes of Tamriel
Redguard-Imperial Stuffed Date Canapés

This tasty canapé is the perfect fusion of Imperial and Redguard cuisine! Dates are an abundant fruit
that flourishes in the deserts of Hammerfell, and have become popular all through Tamriel as they keep
well when dried. Dates play an important role in the Redguard diet as they are one of the few plants that
can grow in hot arid climates, and as a result have been immortalised in their cuisine for as long as anyone
can remember. It is common for them to be stuffed with nuts and sugar as a dessert in Hammerfell, but
I’ve put a Cyrodiilic twist on this dish by using cheeses native to the region, as well as prosciutto to make
it a savoury canapé. These went down an absolute treat both at banquets I catered for in Sentinel and
Stros M’Kai, as well as all around Cyrodiil. Enjoy!
You will need:

❖ ¼ cup provolone cheese, grated ❖ Salt and pepper, to taste
❖ ¼ cup chèvre, crumbled ❖ 15 large dried dates (medjool are
❖ 1 tbsp good olive oil, plus extra for preferred but red dates are also fine),
drizzling pitted
❖ 1 tsp fresh basil, chopped finely ❖ 15 thin strips of prosciutto, long
❖ 1 tsp fresh mint, chopped finely enough to wrap around the dates.
Method:
1. Mix the cheeses, herbs, olive oil, and salt and pepper in a bowl until well combined. Put the
mixture into a piping bag.
2. Stretch the opening of the date and pipe in the filling until full to the brim. Wrap with prosciutto
and secure with a toothpick.
3. Arrange on a platter and drizzle lightly with olive oil to serve.
20
Senchal-Style Zucchini Balls with Tzatziki

Posted May 19, 2018
Vegetarian, A Talviel Favorite
I was in Dragonstar, staying the night at a ramshackle tavern run by a Khajiiti innkeep. I asked him if
he had any food, and he shrugged before slyly suggesting that “This one can teach you of the food of
Senchal for coin”. Well, what’s a chef to do? I handed over my septims and he taught me how to make
crispy zucchini balls in return. My mind suddenly came back to my Blacklight oxen meatballs. Genius!
Here was a delicious vegetarian alternative, but they were a bit lacking on their own. I set out of the
tavern to a nearby market looking for ingredients to make a sauce. A travelling Khajiit merchant sold me
a recipe for a traditional Elsweyr dip called ‘tzatziki’, so I went and rounded up the ingredients. Success!
I now present to you zucchini balls with tzatziki, bringing you the exotic tastes of the deep southern
deserts.
You will need:

Zucchini Balls: ❖ Salt and pepper, to taste
❖ 2 cups of grated zucchini, drained of Tzatziki:
their water (place in a sieve above a bowl ❖ ½ cucumber, grated, drained, and with
to drain for 3 hours) seeds removed
❖ 2 cloves garlic, minced ❖ 3 cloves garlic, finely chopped
❖ ½ cup plain flour, plus extra for dusting ❖ 1 medium sized lemon
❖ ¼ cup breadcrumbs ❖ 500g plain Greek yoghurt
❖ ½ cup feta cheese, crumbled ❖ 2 sprigs fresh dill leaves
❖ 1 egg, beaten ❖ 1 sprig fresh mint leaves
❖ Mixed dry herbs ❖ 2 tbsp extra virgin olive oil
Method:
1. It is best to prepare the tzatziki first as draining the cucumber takes longer than the zucchini, and
can be kept overnight. Slice the cucumber lengthways and remove the seeds before grating, and
follow the above instructions to drain them. Drain for 6-8 hours (overnight is preferable), then
squeeze out the remaining water.
2. In a bowl, combine the garlic and olive oil, and leave to stand for 3 hours or longer for the oil to
absorb the aroma. Add the zucchini, yoghurt, and juice from the lemon, and garnish with the dill
and mint leaves.
3. Preheat your oven to 200°C/400°F. Either line a baking tray with baking paper or coat well with
olive oil.
4. In a mixing bowl, combine the zucchini (squeezing out the excess water), garlic, cheese, and all
dry ingredients. Mix well and roll into pingpong ball-sized balls. Dust lightly with flour. Bake for
about 20 minutes, or until brown and crispy on the outside. Serve while hot with the tzatziki as
a dipping sauce.
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Tastes of Tamriel
Stuffed Grape Leaves

Posted May 26, 2018
Vegan
The great Khajiit bard, M’aurisseh, is a staunch vegan. He stayed at the Tiber Septim Hotel when I
was working there and I was asked to put together some vegan Imperial dishes that highlight the cuisine
of Cyrodiil. Luckily, the region is fertile with all sorts of lovely plant-based produce, particularly grapes,
as the climate is perfect for producing wine. What many people don’t know is that the leaves of the grape
vine are also edible, and are used to create dolmades- delicious bite sized vegan appetisers made from
stuffed grape leaves. For vegetarians, these can be served with a yoghurt dip to finish, but a drizzle of
fresh lemon juice is all you need to serve as is.
You will need:

❖ 250g preserved grape vine leaves ❖ Juice of 1 lemon
❖ 2 cloves garlic, crushed ❖ 1 tsp dried oregano
❖ 1 tbsp fresh parsley, chopped ❖ 1 tsp paprika powder
❖ 1 cup long grain rice, steamed ❖ Sprig of fresh mint, finely chopped
❖ 1 onion, finely diced ❖ Salt and pepper, to taste
❖ 500ml vegetable stock ❖ Olive oil
❖ 1 tbsp concentrated tomato paste
Method:
1. Preheat your oven to 180°C/350°F. Grease the bottom of a raised baking dish well with olive oil.
2. In a mixing bowl, combine the herbs, rice, paprika, garlic, onion, salt and pepper, and tomato
paste. Mix well.
3. On a plate, lay out a vine leaf. Place a heaped tablespoon of the rice mixture in the centre of the
leaf, near the stem, and roll like a burrito (fold the top and bottom parts of the leaf and then roll
along its width). You should have a small, cylindrical parcel. Do not roll them too tightly, as the
rice will expand in the oven and tear the leaves.
4. Continue to roll until all the vine leaves and rice are gone. Pack them side by side into the greased
baking dish and drizzle with lemon juice. Fill the dish with the vegetable stock until the dolmades
are fully submerged, then cover the dish with tin foil and bake on the middle tray for 45 minutes.
5. Remove from the liquid and place on a plate to cool. Refrigerate and serve cold, with a drizzle of
lemon juice.
22
Ashlander Ochre Mash

Vegetarian
If you’re feeling bored of mashed potatoes with your dinner, why not try this delicious vegetable
mash that looks great and tastes even better! This versatile side dish, which is a traditional staple for
Morrowind’s Ashlanders, goes great with gravy, meats, and vegetable curries. This is also a great way to
get rid of those wonky vegetables you’ve been hoarding- just be sure to chop them into generous chunks
so they boil evenly!
You will need:

❖ 3 large carrots, peeled and chopped ❖ 250ml cream
❖ 4 large potatoes, peeled and chopped ❖ ½ tsp nutmeg
into 1/6ths ❖ ¼ tsp cinnamon
❖ 2 rutabagas (swedes), peeled and ❖ ½ tsp turmeric
chopped ❖ ¼ tsp cumin
❖ 250g kohlrabi (about one medium- ❖ 1 tsp paprika powder
sized), peeled and chopped ❖ Salt and pepper, to taste
❖ 100g butter
Method:
1. Put the vegetables into a large pot and add enough well-salted water to submerge them, at least
3cm/ ½ an inch.
2. Bring to a boil on medium heat. Once it’s been bubbling for a couple of minutes, turn the stove
down to low heat and pop a lid on the pot. Continue boiling for at least 25 minutes, until all the
vegetables are tender.
3. When your veggies are ready, drain them and either use a manual masher or food processor to
mash them to a smooth, even consistency. Add the spices, salt and pepper, milk, and butter, and
mix until totally incorporated.
4. Serve hot- the perfect side for cured meats and salty foods!
23
Tastes of Tamriel
Orcrest Garlic Apple Jelly

Vegan
Sick of mayo and mustard? Every now and then, you just need a new condiment to spice up your
average meals and bring back life to the dining table. Garlic and apples may not sound like a good pairing,
let alone as a jelly, but trust me (and the good citizens of Orcrest, Elsweyr) on this! This delightful blend
of sweet and savoury is a delicious chutney that pairs well with meats, vegetables, and breads. Try it with
melted cheese on toast, or as a dip for my Khajiiti apple spanakopita for a true bite of Elsweyr!
You will need:

❖ 2.5kg red apples, with skin on, cored ❖ 3 tbsp fresh lemon juice
and chopped ❖ 4 cups white sugar
❖ 3 large bulbs garlic, peeled and minced ❖ 4 cups fresh water
roughly ❖ One (50g) pack fruit pectin
Method:
1. In a pot, bring the water to a boil and add the apples. Boil for 3 minutes, then reduce heat to a
simmer and cover the pot to cook for another 7 minutes.
2. Remove the pot from the heat and crush the apples with a metal spoon to release the juices. Strain
the juice into a bowl through a sieve or cheesecloth (you should have about 5 cups of apple juice-
if you have less, add a bit of water).
3. Transfer back to the pot and bring to a boil, then stir in the fruit pectin, sugar, and garlic. Stir
continuously on high heat until the sugar and pectin are entirely dissolved.
4. Set aside and sterilise 2 or 3 airtight jam jars by boiling them in water with lids off for 5 minutes.
Gently dry with a paper towel and pour in the apple garlic jelly mix. Seal the lids tightly, making
sure that the jars are completely airtight.
5. In a large pot, bring enough water to cover the jars to a roiling boil. Gently put the jars into the
boiling water, as far apart as possible, then cover the pot and boil continuously for 5 minutes.
6. Carefully transfer the jars to a cloth-covered cooling rack. Leave to set for 24 hours at room
temperature. Can be kept for up to 3 months; opened jars should be consumed within 2 weeks
for optimum freshness.
24
Cheesemonger’s Salad
Alright, have I gone too far with my cheese obsession? Of course not, and I’m sure the cheese-lovers
among you agree! While there is admittedly more cheese than salad, you’re still getting your greens
regardless! This is a great tasty meal for when you need something moreish but not too heavy, or just
have a really big hankering for cheese.
You will need:

❖ ½ small round camembert ❖ 4-6 baby vine tomatoes
❖ 3 small bocconcini (about 20g), sliced ❖ 5-8 fresh basil leaves
❖ 15g chèvre, sliced ❖ 3 thin, long aubergine slices (less than a
❖ 15g crumbled blue cheese of your ¼ of a regular sized aubergine)
choice ❖ Handful of roasted walnuts
❖ 10g parmesan, shaved thinly or grated ❖ 1 egg, beaten
❖ 2 cups lettuce of your choice (I like a ❖ 4 tbsp breadcrumbs
mix of romaine and iceberg) ❖ Olive oil, for baking
❖ ½ small avocado, chopped into cubes ❖ Pinch of freshly cracked black pepper
❖ 2 tbsp sundried tomatoes
Method:
1. Preheat grill to 180°C/356°F. Grease a baking tray well with olive oil.
2. Cut the camembert into bite-sized wedges. Lightly dunk the wedges in egg, roll until covered in
breadcrumbs, and place apart on the baking tray. Drizzle the tops with a bit of olive oil.
3. Next, lay out the chèvre slices, making sure they don’t touch so they don’t melt together. Lightly
baste the vine tomatoes and the aubergine with olive oil and add them to the tray.
4. Pop the tray in the grill for 5-8 minutes, until the breadcrumbs on the camembert are crisp and
the chèvre and aubergine are browned.
5. Toss together the lettuce, sundried tomato, avocado, walnuts, basil, and blue cheese. Arrange the
bocconcini slices around the plate, with warm aubergine, camembert, chèvre, and vine tomatoes.
Top the salad off with shaved or grated parmesan, and a sprinkle of fresh black pepper. Serve
immediately.
25
Tastes of Tamriel
Melon-Chèvre Salad
Posted June 2, 2018
On a hot and lazy day, spending hours over the kitchen fire is not the most appealing idea. Take a
note from the Imperial kitchens and make this light and zesty salad for your banquet instead, combining
a range of flavours in a delicious dish fit for royalty.
You will need:

❖ 1 small ripe honeydew melon, sliced ❖ 1 tbsp cracked black pepper
into chunks ❖ 1 round of fresh chèvre or other goat
❖ 2 large handfuls of baby spinach cheese
❖ 1 tbsp olive oil ❖ ¼ cup chopped walnuts
❖ 1 ½ tbsp lemon juice ❖ 2 sprigs mint leaves
Method:
1. Roughly chop the chèvre into bite size chunks, and place over the spinach and melon.
2. Mix the lemon juice, pepper, and olive oil in a small dish and drizzle over. Toss well, and top with
walnuts and mint leaves.
3. Best served cold or at room temperature.
26
Mid-Year Green Salad

Posted June 22, 2018
Vegan, Budget Friendly
Has the summer heat been getting to you as much as it has to me? Being a native of Skyrim (albeit
the southern part), I struggle with heat and it doesn’t exactly help my motivation when it comes to
cooking or eating. If you’re in the same boat, fret not, because there’s no cooking involved with this
fresh green salad traditionally served during mid-year in the Summerset Isles. It’s light yet filling, vegan,
and oh so good for you! If you think eating your fruit and vegetables is boring, this refreshing salad
with a wide variety of flavours and textures will make you think twice!
You will need:

❖ 1 ripe avocado, pitted and sliced ❖ Handful of green grapes, sliced in half
❖ Handful each of rucola, mixed lettuce, ❖ 6-8 walnuts, chopped
and baby spinach ❖ 1 tbsp maple syrup
❖ ½ cucumber, sliced ❖ Extra virgin olive oil
❖ ¼ cup alfalfa sprouts ❖ Juice of ½ lemon
❖ Small bunch of fresh chives, chopped ❖ ½ tsp fresh cracked black pepper
finely ❖ ½ tsp cracked sea salt
Method:
1. Tip: For a refreshing experience, keep salad ingredients very cold before tossing!
2. Toss together the salad leaves, cucumber, grapes, and chives. Top with sliced avocado, alfalfa, and
walnuts.
3. For the dressing, whisk together the lemon juice, maple syrup, olive oil, salt and pepper. Drizzle
over the salad and serve immediately.
27
Tastes of Tamriel
Soups and Stews
28
Soups & Stews
Cloudy Dregs Inn Bouillabaisse

A very, very long time ago, the Cloudy Dregs Inn was founded in the town of Wayrest, High Rock.
Standing the test of time over the span of two and a bit Eras, this popular local watering hole has seen
much change over the years, but its famous menu has largely stayed the same, delighting generations of
patrons, both local and from abroad. One of its most famous dishes is its traditional Breton
bouillabaisse, a rich seafood stew made with fresh fish and shellfish straight from the Iliac Bay. Try this
recipe from the comfort of your own home if you can’t make it to Wayrest! It is quite time-consuming
to make, but makes a generous batch that can serve your family and is wonderfully nutritious and filling!
You will need:

❖ 250g fresh prawns, heads and shells ❖ 1 bay leaf
removed but kept aside ❖ Zest of 1 lemon
❖ 200g salmon fillet, skinned and sliced ❖ 500g tinned chopped tomatoes
into generous chunks ❖ 1 ½ tbsp ground sea salt
❖ 200g cod or other white fish fillet, ❖ 10-12 whole black peppercorns
skinned and sliced into generous chunks ❖ ½ tsp cayenne pepper powder
❖ 150g clams of your choice, in shell ❖ 1 tsp paprika powder
❖ 150g mussels of your choice, in shell ❖ 1 tbsp dried mixed herbs
❖ 1 cup dry white wine ❖ 1 sprig fresh thyme
❖ 2 fennel bulbs, sliced (keep the leaves for ❖ ½ tsp saffron threads
garnish) ❖ 3 tbsp olive oil
❖ 1 large leek, sliced (discard the leaves and ❖ Sprig of fresh parsley, to garnish
green part of stem) ❖ Sliced fresh crusty bread, to serve
❖ 5 cloves garlic, minced roughly (optional)
❖ 1 red onion, diced
Method:
1. First, create the stock, which is the most important part of the bouillabaisse. Fill a pot with about
1.5 litres of fresh water, then add the prawn heads and shells, bay leaf, lemon zest, ½ tbsp salt, and
the peppercorns. Bring to a boil for 2 minutes, then reduce to a simmer and partially cover.
2. While the stock simmers, in a separate large pot, sauté the leek, fennel, onions, and garlic with a
bit of the salt and olive oil until softened and slightly browned.
3. Add the tomatoes and white wine, toss together well, and bring the entire mixture to a boil until
reduced by half.
4. Strain the prawn stock into the wine and tomato pot. Add the fresh and dry herbs, cayenne
pepper, paprika powder, and saffron. Stir well and reduce the mixture to a simmer with the lid
off for 12 minutes to reduce a bit more.
5. Add the fish chunks to the broth, and leave to cook first. After 2 minutes, add the clams and
mussels, and 3 minutes later throw in the prawns. Stir everything together well and continue to
29
Tastes of Tamriel
simmer until all the seafood is cooked through (the best indicator to check is the prawns- once
they’re nice and pink and no longer translucent, you’re good to go).
6. Remove from the heat and garnish with fennel leaves and fresh parsley to serve. If you like, serve
with fresh crusty bread to dunk in the soup.
Summer Sundas Soup

Vegan
If you’re celebrating summer with seasonal dishes, be sure to try this refreshing Altmer-style soup!
It’s a light and tasty vegan dish that’s easy to make and is the perfect entrée for a meal on a hot day.
You will need:

❖ 1 large cucumber, peeled and cubed, ❖ 2 spring onions, sliced thinly
seeds removed ❖ 1 tbsp vegan Worcestershire sauce
❖ 4 beefsteak tomatoes, seeds removed ❖ 2 tbsp extra virgin olive oil, plus more if
and cubed needed
❖ 1 red and 1 green capsicum, seeds ❖ 2 tsp lime juice
removed and cubed ❖ Salt and pepper, to taste
❖ 3 cloves garlic, crushed
Method:
1. Toss all the ingredients together in a mixing bowl, squishing them slightly with a fork to release
the juices. Cover the bowl in cling wrap and chill in the fridge overnight.
2. Pop the ingredients into a food processor and whiz until smooth. If the mixture is too thick for
your liking, add more olive oil or a bit of water to thin it out to a consistency you prefer.
3. Serve cold, with fresh bread for dipping if you wish.
30
Soups & Stews
Hearty Sun’s Dusk Soup

A Talviel Favorite
Sun’s Dusk is my favourite month of the year, and not just because it means my birthday is around
the corner. Sun’s Dusk soup, a traditional Breton dish, is one of my favourite things to eat and make,
and it’s just the thing for those early winter nights. Thick and hearty, just one bowl is a meal unto itself,
but chances are you’ll be asking for seconds! Luckily, this recipe serves 6 people, so there’s plenty for
everyone! Bear in mind that this soup takes 3 hours from prep to serving, so plan well in advance if you’re
serving this as your next meal.
You will need:

❖ 6 large brown onions, chopped roughly ❖ 1 large sprig fresh rosemary
❖ 150g butter ❖ 2 large sprig fresh oregano
❖ 2 litres beef stock ❖ A good slug of port (I pour straight
❖ 2 ½ litres fresh water (or more if needed) from the bottle but ¼-½ cup is a good
❖ 1 tbsp cracked black pepper amount)
❖ 2 tbsp brown sugar ❖ 6 slices sourdough bread, sliced
❖ 4 cloves garlic, minced ❖ 200g shredded gruyere cheese
❖ 4 tbsp mixed dried herbs of your choice
Method:
1. In a large pot, melt the butter on medium heat and fry the onions until they are light brown. Add
the garlic and continue frying until the onions are soft and caramelised.
2. Add the pepper, sugar, beef stock, dried herbs and water, and bring to a boil. Stir well and boil
for 10 minutes with the lid on.
3. Bring the soup down to a simmer and add the fresh rosemary and oregano. Simmer on low heat
with the lid off for 2-2 ½ hours, until the soup has reached a thick, slightly gloopy texture. If it’s
too thick for your liking, add more water. Be sure to come back every 10-15 minutes to stir, to
make sure the ingredients don’t get stuck to the bottom of the pot and are evenly cooked.
4. Preheat oven to 180°C/356°F. Remove the soup from the heat once it has reached a consistency
you like, remove the sprigs of rosemary and oregano if you wish, and throw in the sherry. Give it
a good stir to make sure it’s mixed thoroughly into the soup.
5. Ladle the soup into large ceramic bowls. Top the bowls with a slice of sourdough bread each, and
sprinkle liberally with shredded cheese. Pop the bowls in the oven for 15 minutes, until the cheese
has melted and has started to brown on top.
6. Carefully remove the bowls from the oven and serve while hot. Crack the cheese and bread layer
into the soup and dig in (carefully, or you’ll end up with a burned tongue)!
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Tastes of Tamriel
Potage le Magnifique
Requested months and months ago by @fullmooninthenightsky thanks so much for your patience!
While I love (dare I say idolise) The Gourmet, one thing that has always been a bit lacking to me is
the Potage le Magnifique. Tasty enough, but so very lacking in its potential. Here is my take on this
simple but delicious vegetable soup that’s perfect for cold winters!
Note: the broth can be substituted with vegetable broth if you’d like a tasty vegan version of this recipe!
You will need:

❖ 2 cups chicken broth ❖ 2 red onions, chopped
❖ 2 cups beef broth ❖ 1 large leek, chopped
❖ 1 cup water ❖ 3 carrots, peeled and chopped
❖ ¼ cup white wine ❖ 1 large potato, peeled and cubed
❖ ½ cup plain flour ❖ 1 tbsp dried mixed herbs
❖ 100g butter or olive oil ❖ 1 bay leaf
❖ 5 cloves garlic, finely chopped ❖ Salt and pepper, to taste
Method:
1. In a pot, melt the butter and fry the leeks on medium heat until softened slightly. Add the onions
and garlic and fry until browned. Pour in the wine and cook for 2 minutes, stirring now and then.
2. Add the potatoes, carrots, water, and broth. Slowly sift in the flour while stirring continuously,
to make sure it doesn’t clump. Add the herbs, salt and pepper, and simmer on low heat while
covered for 30 minutes, or until the potatoes and carrots have softened.
3. Remove the bay leaf and pour the soup into a food processor or blender (an immersion blender
is handy to have). Blend until smooth and serve hot.
32
Soups & Stews
Vegetable Soup
Whether or not you are vegetarian, a delicious bowl of warm vegetable soup can appeal to even the
most stubborn of carnivores. This recipe utilises basic ingredients common in Skyrim, making it easy to
cook. It is light but filling, and makes the perfect accompaniment to any feast or is delicious on its own
as a meal with fresh bread. Give this recipe a try and you’ll see why just one bowl restores health and
vitality!
You will need:

❖ 2 tsp vegetable stock ❖ 3 cloves garlic, finely minced
❖ 5 large tomatoes, finely chopped ❖ 1 red onion, diced
❖ 1 tin tomato paste ❖ Olive oil
❖ ½ small cabbage, chopped ❖ Mixed herbs, dry or fresh
❖ 2 leeks, diced ❖ Salt and pepper, to taste
❖ 4 medium sized potatoes, boiled, peeled
and diced
Method:
1. In a large pot, add the stock, tomatoes, and tomato paste, along with 1 litre water. Stir thoroughly
and put on low heat to simmer and reduce.
2. In a pan, lightly fry your leeks with garlic and onion, herbs, salt, and pepper until tender and the
garlic and onions are evenly browned. Transfer to the pot.
3. Add the boiled potatoes and cabbage, and top up water in the pot as needed. The tomato base
should not be too thick or too watery at all times. Boil until cabbage is soft and tender, and
remove from heat.
4. Season with additional herbs, salt, and pepper to taste, and serve warm with fresh bread.
33
Tastes of Tamriel
Deregulated Mushroom Stew

Vegan
A fan of mine recently gifted me an amazingly rare and cherished gift whilst I was visiting Blacklight-
a genuine cookbook from the Clockwork City, dated 3E 382. Since the death of Sotha Sil in 3E 427,
nobody knows what truly became of the Clockwork City and its inhabitants, and like most men and
mer of Tamriel, I grew up fascinated by stories of Sotha Sil’s remarkable miniature world. This is one of
the bizarre recipes in the cookbook, which both made me chuckle and grimace. Due to the lack of
fabricants these days, I’ve replaced the ingredients with things you’ll find in present-day Tamriel, which
I hope is much more appetising than the original recipe. Also, it’s vegan, gluten free, and can be
cooked in one pot! Woohoo!
You will need:

❖ 500g mushrooms of your choice (I like ❖ 1 bay leaf
Button mushrooms), sliced ❖ 2 tbsp rice flour
❖ 150g meat substitute, like seitan or ❖ 2 tbsp tomato paste
Quorn, chopped into chunks ❖ 1 tsp paprika powder
❖ 1 ½ cups vegetable stock ❖ 2 tsp chili powder
❖ ½ cup red wine ❖ 1 cup steamed rice
❖ 1 red onion, diced ❖ 2 tbsp truffle oil
❖ 6 cloves garlic, minced ❖ Salt and pepper, to taste
❖ 1 sprig each of fresh rosemary, thyme, ❖ Olive oil
and oregano
Method:
1. In a large pot, fry the onions and garlic on medium heat until they begin to brown. Add the
mushrooms and season well with salt and pepper. Fry lightly for another 3 minutes.
2. Add the rosemary, thyme, oregano, and bay leaf, then fill the pot with the vegetable stock and
wine. Stir in the tomato paste, paprika and chili powder, then bring to a simmer with the lid off.
Finally, sift in the rice flour gently, to ensure it doesn’t clump while thickening.
3. Simmer on medium-high heat for 10 minutes, stirring every now and then to ensure the bottom
doesn’t burn.
4. Remove the fresh herbs from the pot and mix in the cooked rice and truffle oil. Serve immediately
while hot.
34
Soups & Stews
The Emperor’s Venison Fricassee

Fricassees are normally made with chicken, but the Emperor (which one? Who knows!) has to have
the best and most unusual cuisine served at his table, so why not some tender chunks of venison? This
deliciously fragrant Breton-style stew is perfect for autumn and winter nights and is enough to feed your
family and friends!
You will need:

❖ 1.5kg venison, chopped into generous ❖ 2 medium sized potatoes, peeled and
chunks cubed
❖ ¼ cup butter, softened ❖ 1 carrot, diced
❖ 1 onion, diced ❖ 2 tbsp flour
❖ 3 cloves garlic, finely chopped ❖ 2 sprigs fresh parsley
❖ 4 cups chicken or vegetable broth ❖ 2 sprigs fresh thyme
❖ ¼ cup heavy cream ❖ 1 bay leaf
❖ 2 egg yolks ❖ Juice of ½ lemon
❖ 2/3 cup white wine ❖ Crushed sea salt and black pepper, to
❖ 5 fresh tarragon leaves, chopped finely taste
❖ 3 large portobello mushrooms, diced ❖ Olive oil
roughly
Method:
1. Season the venison well with salt and pepper. In a large pot, melt the butter and add a splash of
olive oil, and reduce to medium-high heat.
2. Brown the venison, stirring every now and then to make sure all the pieces are evenly cooked. Fry
until medium (brown on the outside but still pink on the inside) to keep it tender during the
stewing process. Remove from the heat and transfer to a plate.
3. Reduce to medium heat and sauté the carrots, potatoes, and onion until tender and golden
brown, about 10 minutes.
4. Add the mushrooms and flour to the pot, and stir well until the flour has been dissolved evenly.
Pour in the wine and broth, and bring to a boil. Give it a good stir then add the venison and jus,
and add the parsley, thyme, and bay leaf, tied together with string. Reduce to a simmer and cover
partially, cooking for 30 minutes. Once again, remove the venison and transfer to a plate.
5. In a bowl, whisk together the egg yolks and cream, then pour into the pot slowly while stirring
all the while to make sure it doesn’t congeal.
6. Put the venison back in, along with the lemon juice and tarragon. Stir all well into the sauce,
simmer for another 2-3 minutes, then serve immediately.
35
Tastes of Tamriel
“Horker” and Ash Yam Stew

Vegan
The first time I tried horker was in 4E 201, when I was adventuring along the coast of The Pale. I’d
heard that it was a staple food in the north and in Solstheim, but when I roasted it over the fire, I almost
gagged. Horker has a very pungent flavour and is definitely an acquired taste, and the huge layer of
blubber is definitely off-putting. Ever since then, I’ve avoided eating it whenever possible.
Vegan friends rejoice, as seitan has come to the rescue! This vegan meat substitute has been a favourite
of mine for a long time, and substitutes horker in this traditional Solstheim dish that I have adjusted to
be 100% vegan friendly. It may not look palatable, but it’s sure to keep the winter chills away and tastes
much better than it looks! Friends, please remember that seitan is wheat-based and therefore not
gluten free. You can also try this with other meat substitutes like Quorn, depending on your
preferences.
You will need:

❖ 280 grams seitan or other meat ❖ 1 liter vegetable stock
substitute, chopped into large cubes ❖ 100ml coconut cream
❖ 1 ½ large purple yams, peeled and ❖ 2 tsp paprika powder
chopped into large cubes ❖ 1 tsp garlic salt
❖ 1 brown onion, chopped finely ❖ Mixed dried herbs
❖ 5 cloves garlic, chopped finely ❖ 1 tsp chili powder (less or more
❖ 1 large leek, sliced depending on your preference)
❖ 1 large carrot, peeled and sliced ❖ ½ tsp curry powder
❖ 1 potato, peeled and cubed ❖ Salt and pepper, to taste
Method:
1. In a large pot, fry the onions and garlic until golden brown. Fry the seitan until crisp on the
outside. Add the vegetable stock, seasonings, yam, and potatoes, and boil while covered for 15
minutes.
2. Reduce heat to a roiling simmer and add the coconut cream, leek, and carrots. Cover again and
allow to cook for another 15-20 minutes, stirring occasionally, until the stew is thick in texture
and the vegetables are tender.
3. Serve hot with bread, if desired.
36
Soups & Stews
Sweet Skeever Gumbo

A Talviel Favorite
Now, before you ask me what in Oblivion I’m doing cooking skeevers, let me point out that this was
a recipe I found in a thrift stand at a market in Pelletine. I’m not sure who wrote it, or why they chose
skeever, but let’s adapt and overcome by using chicken (much more sanitary)! Gumbo is a delicious
favourite of mine, popular among the Dunmer and Argonians. It’s hearty, smoky, and perfect for those
cold winter days and nights, and is full of tasty ingredients that are good for you. Set aside your boring
old stew recipe tonight for this great alternative! Serves 6 people.
You will need:

❖ 1kg chicken breasts ❖ 4 cloves garlic, minced
❖ 350g chorizo, sliced into generous ❖ ¼ cup brown sugar
chunks ❖ 1 tsp dried mixed herbs
❖ 450g okra, chopped ❖ ½ tbsp cayenne pepper powder (adjust
❖ 2 brown onions, diced to your spiciness levels)
❖ 1 cup black beans, drained ❖ 2 tsp smoked paprika powder
❖ 1 ½ large red capsicums, roughly ❖ 1 tsp ground nutmeg
chopped ❖ 1 tsp liquid smoke
❖ ½ cup butter ❖ Water
❖ ½ cup flour ❖ Salt and pepper, to taste
❖ 2 cups chopped tinned tomatoes ❖ Steamed rice, to serve (optional)
❖ 1 bay leaf
Method:
1. Boil the chicken breasts for 20-25 minutes, or until cooked through completely. Drain, and shred
with a fork and set aside.
2. Boil the okra for 2 minutes, then reduce the heat to a simmer and cover. Continue boiling for
another 5-6 minutes, until tender. Drain and set aside.
3. In a large pot, melt the butter on medium heat and add the flour, stirring continuously for 10-15
minutes until it has thickened into a smooth brown paste. It’s important to keep stirring to
prevent it from burning or coagulating. Add the beans, garlic, onion, and capsicum, and continue
stirring until they are tender (about 10 minutes).
4. Add the okra, chicken, chorizo, and tomatoes, and stir well until combined. Sprinkle in the herbs,
cayenne pepper, nutmeg, and paprika powder, salt and pepper, sugar, and liquid smoke, and
continue to stir. Depending on how thick you’d like the gumbo to be, you can add more water if
needed.
5. Reduce the heat to a medium-low simmer and cover the pot partially, and leave to cook for 30
minutes to infuse the flavours. Stir every 7 minutes or so to make sure everything is cooked evenly
and that it doesn’t burn on the bottom.
6. Remove from the heat and serve immediately, with rice if desired.
37
Tastes of Tamriel
Hearty Garlic Corn Chowder

Posted May 3, 2019
Vegan
While seafood chowder is a classic, I can’t help but feel that my vegan friends often miss out when it
comes to a big, creamy bowl of steaming hot soup. This chowder is easy to make and delicious, and is a
personal favourite for when I’ve got a cold. If you’re here for a hearty dish that’s as good for the body as
it is for the soul, this is it!
You will need:

❖ Kernels of 2 big sweetcorn cobs ❖ 1 bay leaf
❖ 6 cloves garlic ❖ 2 tsp harissa paste
❖ 3 large potatoes, peeled and cut into ❖ ½ tsp cumin powder
small cubes ❖ 1 tsp smoked paprika
❖ ½ cup fresh or frozen peas, shelled ❖ 2 tsp garlic salt
❖ 1 litre vegetable stock ❖ Olive oil
❖ 1 cup coconut cream ❖ Salt and pepper, to taste
❖ ½ cup almond milk ❖ Fresh crusty bread, to serve (optional)
Method:
1. Preheat oven to 180°C/356°F. When the oven has reached temperature, place the whole garlic
cloves on a tray and drizzle with a bit of olive oil, and bake for 10 minutes. Remove from the oven
and leave to cool.
2. Heat about 2-3 tbsp olive oil in a pan and cook the potatoes, peas and corn together on medium
heat with the garlic salt, until the potatoes brown and soften slightly.
3. In a large pot, bring the vegetable stock to a boil and add the potatoes and corn. Cover and leave
to boil on medium heat for 2-3 minutes, then bring down to a low simmer.
4. Add the coconut cream, almond milk, harissa paste, and bay leaf, then stir gently until combined.
The coconut cream may separate slightly if the temperature is too high- if this happens, reduce
the heat slightly and stir continuously.
5. Peel the roasted garlic (this requires a gentle touch) and crush it gently, then add it to the pot.
Pop in the cumin and paprika powder, season with salt and pepper, and continue to simmer with
the lid on for another 8-10 minutes.
6. Remove from the heat and give the chowder a good smoosh with a potato masher, or use a hand
mixer to give it a few pulses to blend together the softened ingredients and get the soup nice and
thick.
7. Ladle into big bowls and serve with some good crusty bread if you wish!
38
Soups & Stews
West Weald Corn Chowder

In case you were feeling left out as I haven’t published a vegan recipe lately, fret not! Here’s a tasty
soup straight from country Cyrodiil, which is famous for producing corn. This chowder is rustic but
warms the heart and body and is delicious with fresh bread.
You will need:

❖ 3 large cobs corn, kernels sliced off ❖ 3 cloves garlic, crushed
❖ 2 large potatoes, peeled and cubed ❖ 1 tsp paprika powder
❖ ½ cup almond or rice milk ❖ 1 tsp mixed dried herbs
❖ 2 cups vegetable stock ❖ Salt and pepper, to taste
❖ 1 onion, diced
Method:
1. In a pan, fry the onion and garlic until browned, then add the potatoes and corn. Cook together
for 10 minutes until the potatoes have softened.
2. Remove from the heat and put the vegetables in a food processor with the almond or rice milk.
Puree until smooth.
3. Bring the vegetable stock to the boil and stir in the corn potato puree and mix well. Season with
paprika, herbs, and salt and pepper.
4. Serve hot with bread, if desired.
39
Tastes of Tamriel
Battaglir Chowder
Vegetarian, Budget Friendly
Battaglir is considered a weed, so not many people find the thought of consuming it very appealing!
However, since the Second Era, battaglir chowder has been a great hit with vegetarians and those with
seafood allergies across Tamriel. Depending on which region you’re in, battaglir may be hard to find, so
I’ve replaced it with spinach for this particular recipe. It’s also chock full of other vegetables, so if you
find eating your greens difficult, I hope this recipe will help!
You will need:

❖ 1 large bunch English spinach, chopped ❖ 1 cup milk
roughly ❖ 1 cup heavy cream
❖ 1 stalk celery, sliced ❖ 2 tsp cornstarch
❖ 1 tomato, diced ❖ 1 tsp garlic salt
❖ 2 potatoes, diced ❖ 1 tsp mixed dried herbs
❖ 2 large carrots, sliced ❖ Salt and pepper, to taste
❖ 1 onion, finely diced ❖ Olive oil
❖ 4 cloves garlic, finely diced ❖ Bread rolls (optional)
❖ 2 cups chicken or vegetable broth
Method:
1. Firstly, fry the onions and garlic in olive oil until golden brown to release the aroma. Add the
carrots until they have softened.
2. In a pot, bring the broth to a boil and add the potatoes, covering with a lid. Leave to boil for 10
minutes, then add the onions, garlic, carrots, and all other vegetables. Remove the lid and bring
down to medium heat.
3. Pour in the milk and cream, and add the cornstarch to thicken, stirring all the while. Season with
garlic salt, herbs, and salt and pepper (I recommend to be generous with the latter as your
chowder may be pretty tasteless otherwise! However, taste test to see what suits you). Serve hot,
with bread rolls if you like.
40
Soups & Stews
Punkin Bunny
Vegan
This zingy autumn soup is sure to warm you up and have you hopping like a bunny in no time! For
all lovers of the colour orange, you’ll be delighted by this blend of butternut squash, carrots, paprika,
and ginger, making this soup a vegan dream come true. Sweet, savoury, and comforting, prepare to meet
your new favourite soup!
This recipe makes a big pot, about 6 servings. Thank you for the inspiration, @zathuraroy5!
You will need:

❖ 1.6kg butternut squash, peeled and cut ❖ 1 litre vegetable stock
into small chunks ❖ 250ml water
❖ 200g carrots, diced ❖ 3 tbsp olive oil
❖ 1 paprika (any colour, I used orange), ❖ 2 tbsp vegan Worcestershire sauce
diced ❖ 2 tbsp mixed dried herbs
❖ 50g fresh ginger, peeled and minced ❖ 1/2 tsp nutmeg
finely ❖ 2 tsp smoked paprika powder
❖ 8 cloves garlic, minced ❖ 1 tsp cumin
❖ 1 brown onion, sliced thinly ❖ Salt and pepper, to taste
Method:
1. Preheat oven to 200°C/392°F. In a large roasting pan, add the squash, carrots, and paprika.
Drizzle with olive oil, ½ tbsp dried herbs, salt and pepper, and mix until all the vegetables are well
coated. Roast for 20 minutes.
2. In a large pot, gently fry the onions, garlic and ginger with a bit of olive oil until fragrant. Add
the vegetable stock and bring to a gentle boil.
3. When the timer’s up on the oven, transfer the roasted veggies into the stock pot immediately.
Add the water, nutmeg, paprika powder, cumin, the last of the herbs and Worcestershire sauce.
Bring to a vigorous boil for 10 minutes, with the lid of the pot off to evaporate any excess liquid.
4. If you have a food processor or immersion blender, bring the soup down to medium heat and
whizz until a smooth consistency has been reached, and finally season with salt and pepper to
taste. You can also use a potato masher if you don’t have a mixer, but you may not achieve the
same smooth puree.
5. Serve hot, with a side of fresh warm bread and butter. You can also add a dollop of sour cream
for a bit of texture and creaminess.
41
Tastes of Tamriel
Potato Soup
Budget Friendly
In Skyrim, winters are cold and harsh, and the potato plays a large role in the diets of everyone in the
province. Potato soup is a popular comfort food in every home and tavern, which, though bland, can
be turned into a sophisticated dish with some spices and leeks for a simple hearty soup that’ll warm the
chill from your bones! This recipe can also be made entirely vegan by substituting butter with
olive oil and either omitting the cheese or using a cheese substitute.
You will need:

❖ 5 large potatoes, washed ❖ 1 tsp chili powder (not flakes)
❖ 3 leeks, sliced thinly ❖ 1 tsp smoked paprika
❖ 1 ½ cups beef or vegetable stock (I use 2 ❖ 1 tbsp mixed dried herbs of your choice
bouillon cubes if I’m lazy) ❖ 2 tbsp butter or olive oil
❖ 2 cups milk or milk substitute ❖ Leaves of 5-6 stalks fresh thyme
❖ ½ cup shredded mature cheddar ❖ Salt and pepper, to taste
❖ 3 cloves garlic, minced ❖ Parmesan cheese, to sprinkle (optional)
Method:
1. Bring a large pot of water to the boil and boil the potatoes with the skins on for 25-30 minutes
(this may be longer or shorter depending on the type of potato. To check if the potato is done,
take a knife and poke it- if the potato slides off easily, it’s boiled perfectly). Leave the potatoes
aside to cool.
2. In a pan, fry the leeks and garlic on medium heat with the thyme until fragrant and evenly golden
brown. Set aside.
3. In a food processor, blend the potatoes with the skins on to a smooth creamy mash (you can do
this manually in the pot if you don’t have a food processor). Add the leeks and garlic, dried herbs,
cheddar, chili and paprika, then whiz again until well combined.
4. Bring the stock and milk to a boil in a pot, then scoop in the potato mixture. Stir constantly until
it is dissolved and even in consistency. Season with salt and pepper to taste.
5. Serve immediately and sprinkle with parmesan to taste. Goes great with some fresh crusty bread
and garlic butter!
42
Soups & Stews
Ordinator’s Beetle-Cheese Soup

Posted May 11, 2018
A Talviel Favorite
To everyone who isn’t Dunmer, I have a feeling you probably took one look at the name of this recipe
and fled. Wait, come back! It’s not as bad as it sounds! In fact, it’s quite delicious! The beetle cheese is
of course referring to scuttle, a Dunmeri favourite food staple that mimics cheese but is made from
beetle flesh. If you don’t have the stomach for it, fear not, as this delicious soup can be made with regular
cheese that’s just as tasty! Whether or not my substitute is Ordinator approved, however, is another
story.
You will need:

❖ 1 large head of broccoli, chopped with ❖ 2 tbsp tomato paste
stalk removed ❖ 2 tbsp butter
❖ 1 large potato, peeled and cubed ❖ 1 cup milk, almond or soy milk
❖ 1 litre vegetable stock ❖ ½ tsp paprika powder
❖ 1 brown onion, finely chopped ❖ 150g Stilton or other blue cheese,
❖ 1 leek, sliced crumbled
Method:
1. In a pot, heat the butter and fry the onions, leek and garlic together until browned.
2. Add the potato, broccoli, stock, tomato paste and milk, and bring to a boil. Boil for 2 minutes
and reduce to a simmer with the lid on for another 3 minutes until broccoli and potato are soft.
3. Remove from the heat and add the Stilton, paprika powder, and season with salt and pepper to
taste. Pour into a blender and whiz until smooth, and serve immediately.
43
Tastes of Tamriel
Ashlander Nix-Hound Chili

Posted October 27, 2017
A Talviel Favorite
This is a traditional Dunmer recipe my dear friend Lisandre brought back from Vvardenfell for me.
Now, I have never seen a nix-hound with my own eyes, and from what I have heard they are dog-sized
(hence hound) bugs that Morrowind natives keep as pets or use as food. Since the Red Year, they have
become quite rare but are slowly being bred back into a healthy population size. I decided to consult a
Dunmer cuisine expert and was told that nix-hound flesh, which is a white meat, is actually somewhat
similar in texture and flavour to lean beef, which is what I have used instead for everyone’s convenience.
Best of all, this can be cooked in one big pot, so cleanup isn’t a problem!
Vegans, this recipe is for you too! You can substitute beef for any other vegan mince of your
choice!
You will need:

❖ 500g lean beef mince ❖ 1 can kidney beans (about 400g),
❖ 1 large onion, diced drained
❖ 3 cloves garlic, finely chopped ❖ 1 tin (10 oz) concentrated tomato paste
❖ 1 red capsicum, chopped into small ❖ 1 tsp cumin
chunks ❖ 1 tsp paprika powder
❖ 150g pumpkin, mashed ❖ 1 tsp liquid smoke (optional)
❖ 500ml beef or vegetable stock ❖ 1 tsp brown sugar
❖ 1 tbsp hot chili powder ❖ Handful of fresh coriander, chopped
❖ 1 tbsp Chipotle sauce (optional)
❖ 400g tomatoes, chopped roughly ❖ Salt and pepper, to taste
(tinned is fine too) ❖ Steamed rice or tortilla wraps, to serve
❖ Sour cream, to serve (optional)
Method:
1. In a large pot, fry the garlic and onions until caramelised. Add the capsicum, cumin, chili powder,
and paprika powder, and stir until all the ingredients are coated.
2. Add the meat to the pot and continue to stir, making sure to break up the mince evenly to get it
all browned. Turn the heat up for this as you want to evaporate the liquid and get the meat fried
as opposed to damp and watery.
3. Add the stock, chopped tomatoes, pumpkin, beans, Chipotle sauce, sugar, liquid smoke, and salt
and pepper. Stir well and reduce to a simmer. Keep it simmering, covered for 20-25 minutes,
stirring periodically to make sure the bottom doesn’t burn. If it’s looking a bit dry, and a few
tablespoonfuls of water. The consistency should be thick and juicy, but not watery or clumped
together.
4. Turn off the heat and leave to cool for 10 minutes to allow the last of the flavours to infuse.
Garnish with coriander and serve in a bowl or deep dish with a dollop of sour cream and some
rice or flour tortilla wraps.
44
Soups & Stews
Arenthian Seafood Sauce

Note: this recipe is inspired by but does not appear in The Elder Scrolls
On the border of Cyrodiil and Elsweyr, Arenthia is a melting pot of culinary traditions and flavours,
and fish and shrimp are farmed in inland lakes, providing a fresh supply of seafood to the region. This
spicy, moreish seafood sauce from the city goes great over pasta, noodles, risotto, and vegetables! It’s also
a wonderful chunky seafood stew on its own. This recipe makes about four portions.
You will need:

❖ 350g cherry tomatoes ❖ 6-8 bird’s eye chilis, minced
❖ 100g smoked haddock fillets (or any ❖ 2 tbsp tomato paste
other white fish), chopped into chunks ❖ 2 tsp paprika
❖ 85g prawns ❖ 3 big sprigs basil, chopped roughly
❖ 3 serrano peppers, sliced thinly ❖ Salt and pepper, to taste
❖ 1 onion, chopped finely ❖ Approx 1 cup water
❖ 8-10 cloves garlic, chopped roughly ❖ Olive oil
Method:
1. Firstly, fry the onions in a pan on medium heat in olive oil. When they start to turn glossy and
brown, add the garlic and continue to fry until both are golden.
2. Add the tomatoes and enough water to come halfway up the pan. Turn the heat up to high and
leave to boil, stirring occasionally.
3. When the tomatoes have been cooking for about five minutes, they will start to fall apart. Use a
wooden spoon to gently smoosh them (don’t worry if you can’t get it smooth, they will fall apart
on their own) and season with salt and pepper. Turn the heat back to medium and leave to
simmer and reduce.
4. When the sauce has reached a slightly gloopier consistency, add the tomato paste and chilis, and
stir to mix all the ingredients well. Add the fish and prawns and leave to simmer. If need be, add
more water to thin out the sauce as it will continue to reduce further.
5. When the sauce has reached a consistency you like, add the basil as a finishing touch and stir
through.
6. Serve immediately over pasta, risotto, noodles, or anything you like!
45
Tastes of Tamriel
Main Dishes
46
Mains
Beef
Beef Stew (Rendang)
This Redguard specialty called “rendang” isn’t your average beef stew! Though it’s chock full of
exotic ingredients and time-consuming to make (be sure to set aside at least 3 hours to make this stew),
the end result is well worth it. Chunks of melt-in-your-mouth beef in a moreish sauce that’s sweet, spicy,
and savoury will definitely make the effort worth it! This generous recipe serves 5, and is best served with
a good portion of steamed jasmine rice on the side.
You will need:

❖ 1kg beef, sliced into 2” chunks ❖ ½ tsp ground nutmeg
❖ 6 large red chilies, sliced ❖ 25g ginger, peeled and chopped
❖ 3 bird’s eye chilies, sliced (optional) ❖ 25g galangal, peeled and chopped
❖ 1.5 litres coconut milk ❖ 1 tsp cumin seeds
❖ 4 kafir lime leaves ❖ 4 tbsp ground turmeric
❖ 2 tbsp tamarind paste ❖ ½ tbsp dried coriander
❖ 1 tbsp shrimp paste ❖ 1 tbsp salt
❖ 2 stalks lemongrass, diced finely ❖ 2 tbsp sugar
❖ 4 brown onions ❖ ¼ cup vegetable oil
❖ 2 shallots ❖ Handful of fresh coriander, to serve
❖ 6 cloves garlic ❖ Steamed jasmine rice, to serve
❖ 4 or 5 medjool dates, pitted and
chopped
Method:
1. In a food processor, combine the chilies, garlic, onions, ginger, galangal, cumin, turmeric,
shallots, and dried coriander. Blitz well until it has formed a smooth paste.
2. Heat the vegetable oil in a large pot on medium heat, and fry the spice paste (it should be yellow)
until it turns fragrant, smooth and oily. From here, toss in the salt, lime leaves, lemongrass, sugar,
dates, tamarind paste, and shrimp paste. Fry the spice paste for another 2 minutes- it should
deepen slightly in colour and be very fragrant and oily now.
* Tip: Feeling lazy? Make extra spice paste following the above steps, and freeze it after
frying for the next time you want to make rendang! It keeps for up to 3 months and it’s
easy to portion out if you feel like making smaller or larger portions. This will shave off
more than 30 minutes the next time you decide to make this dish!
3. Add the beef and mix in well with the spice paste. Pour in the coconut milk and stir thoroughly
until well combined, and increase the heat to medium-high. With the lid off the pot, continue to
stir periodically for 30 minutes, until the coconut milk has reduced slightly. If the coconut milk
has separated, don’t panic! This is normal and will sort itself out as it stews.
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Tastes of Tamriel
4. Reduce the temperature to medium heat, and partially cover the pot with the lid, leaving some
room for the extra steam to escape. Leave the rendang to stew for 1.5 hours, but come back every
20 minutes or so to stir the pot to make sure the ingredients don’t burn at the bottom. The sauce
will now be dark brown (totally normal, don’t panic!) and a fair bit oilier, with the oil floating on
top- this is entirely normal and comes from the coconut milk. There is no need to drain this oil,
but you can before serving if you like.
5. When the time is up, it’s time to taste! This is the time to make any adjustments to flavour- you
may want more salt, spice, or tamarind. The beef should be soft and tender when it’s ready, but
if you’ve gotten a tougher cut it may still take another 30 minutes or so. Be patient and cook the
rice in the meantime!
6. Once it’s ready, stir the rendang well and transfer to a large bowl. Serve with fresh coriander and
a generous side of steamed rice.
48
Mains
Pack Guar Pide

The port towns of Hammerfell are bustling with sailors, travellers, dock workers, and thieves, and
all of them can probably agree on one thing: of all the quick foods to grab in Tamriel, pide is probably
the tastiest, and there’s a variation for everybody. Sentinel’s docks are bustling with small kiosks, and at
least a quarter of them are dedicated to feeding the hungry masses with these delicious bread boats
stuffed with any number of savoury fillings. This recipe is what is colloquially called the “pack guar
pide”, because it’s heaped to the brim with all the ingredients on offer, making it a hearty meal for two!
This version contains a lovely spiced beef mince filling, but a vegetarian version that’s just as good
can be made by omitting it, using veggie “mince”, or chopped mushrooms!
You will need:

❖ 2 ½ cups plain flour, plus extra for ❖ 1 handful baby spinach, washed
dusting ❖ 1 egg
❖ 1 sachet dry yeast ❖ 4 cloves garlic, minced
❖ 1 tbsp sugar ❖ 1 large onion, diced
❖ 1 cup warm (not hot!) water ❖ ¼ cup shredded mozzarella or cheddar
❖ ½ cup olive oil ❖ 1 tbsp chili flakes
❖ 150g beef mince ❖ 1 tbsp mixed dried herbs of your choice
❖ 1 tbsp harissa spice paste ❖ Salt and pepper, to taste
❖ 250g feta cheese, drained and crumbled ❖ Lemon wedges, to serve (optional)
Method:
1. In a bowl, whisk the yeast with the sugar and water and wait 5 minutes to activate. When frothy,
add the flour and a pinch of salt and pepper, and knead until a smooth dough has formed. Dust
well with extra flour and cover with a tea towel or cheesecloth and leave in a warm place to rise
for an hour.
2. In a bowl, mix the beef mince with the garlic, chili flakes, dried herbs, and harissa paste until
thoroughly combined. Cover with plastic and leave in the fridge to marinate for 30 minutes.
3. Preheat oven to 180°C/356°F. Grease a baking tray well with olive oil.
4. Remove the bowl with the mince from the fridge and add the crumbled feta, spinach, onions,
and any salt and pepper to taste. Mix until well combined.
5. Beat out the dough and turn it onto a floured surface. Roll it out to about ½” thickness in the
shape of an oval (it doesn’t have to be perfect, and transfer to the baking tray. Make sure that it’s
wide enough for the fillings!
6. Spoon the beef filling onto the dough, spreading it out across the surface but concentrating most
of it in the middle, with some space along the edges. Pinch together the ends of the dough, about
2” of the way along, on either end to secure them, and continue pinching the dough up along the
sides to raise them and keep the filling in. You should end up with a nice canoe-shape.
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Tastes of Tamriel
7. Use a spoon to pat down the filling evenly, and make a small indentation in the centre (this will
prevent the egg from running). Sprinkle the top with shredded cheese, and crack the egg into the
indentation.
8. Bake on the middle shelf for 35-45 minutes, until the cheese is melted and brown, and the dough
and filling is cooked through entirely.
9. Remove from the oven and slide onto a cooling rack for 5 minutes. Slice horizontally across the
pide (usually 6 slices is the norm but you can have more or fewer), and enjoy eating with your
hands! Serve with a drizzle of lemon juice, if you like.
50
Mains
Ultimate Riverhold Beef Pasty

Posted February 1, 2019
The Gourmet once called pasties the most boring food in all of Tamriel, and to be honest, it’s hard
to argue with. That is, until I visited the city of Riverhold, in the Anequina region of northern Elsweyr.
Khajiiti cuisine is some of my favourite, and their surprising twists on traditional dishes are always a
delight to share with the rest of Tamriel! A fluffy pastry filled with tasty Eidar cheese and hearty chunks
of beef stewed in the best Argonian Ale make for the perfect filling meal on the go, and is anything but
boring- if anything, it will make The Gourmet eat his hat!
You will need:

❖ 550g beef fillet steaks, chopped into ❖ 1 tsp salt
generous 1” chunks ❖ 100ml dark ale of your choice
❖ 100g Stilton or other hard blue cheese, ❖ 1 tsp Worcestershire sauce
crumbled ❖ 1 beef bouillon cube, dissolved in 50ml
❖ 350g pie dough, thawed (or make your hot water
own) ❖ ½ small onion, diced finely
❖ 2 sprigs fresh thyme ❖ 3 cloves garlic, crushed
❖ 2 sprigs fresh rosemary ❖ 1 egg, beaten
❖ 1 tsp dried oregano ❖ Butter, for greasing
❖ 2 tsp freshly cracked black pepper
Method:
1. Preheat oven to 200°C/392°F. Grease a baking tray well with butter.
2. In a mixing bowl, combine the beef, ale, herbs, ale, onions and garlic, and Worcestershire sauce.
Sprinkle with salt and pepper and toss until combined.
3. Pour in the water containing the beef bouillon. Crumble in the Stilton, stirring the mixture all
the while to ensure it is evenly distributed. Set aside.
4. Roll out the pie dough to 1/2cm thickness. Use a 12” round pastry cutter to cut out the dough,
and scoop about 3-4 tablespoons of the meat filling onto each dough round. Fold the dough over
in half, and pinch the edges together tightly to seal the filling in (you should have nice crescent-
shaped pastry pockets, with about 1cm edge to pinch together). Repeat until all the dough
rounds are filled.
5. Use a fork to make light indentations along the edge of the pasties. Brush both sides of the pasties
with egg to glaze, and set them widely apart on a greased baking tray so they have room to expand.
6. Bake for 30 minutes, until a deep golden brown. Remove from the oven to cool, wait 20 minutes
before consuming. The filling will be very hot so take care when enjoying!
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Tastes of Tamriel
Blacklight Oxen Meatballs

At the northern tip of Morrowind you will find the city of Blacklight, on the edge of Skyrim. In its
cold and at times inhospitable climate, Blacklight oxen meatballs are a warming and comforting dish
popular with the locals. Meatballs are generously covered in thick creamy gravy, and are delicious when
served with mashed potatoes and comberry jam. The ultimate easy and tasty comfort food!
You will need:

Meatballs: ❖ ½ tsp allspice
❖ 450g/1lb ground beef ❖ ¼ tsp nutmeg
❖ ½ cup moist breadcrumbs ❖ ½ cup beef stock
❖ 1 onion, finely chopped Gravy:
❖ 3 cloves garlic, finely chopped ❖ ¼ cup butter
❖ ½ cup heavy cream ❖ 2 cups beef stock/broth
❖ 1 egg ❖ 3 tbsp flour
❖ 1 tsp salt ❖ ¼ tsp salt
❖ 1 tsp pepper ❖ ½ tsp pepper
❖ ½ tsp dried mixed herbs ❖ ¼ cup sour cream
Method:
1. Preheat your over to 175°C/350°F.
2. In a mixing bowl, combine the breadcrumbs and cream and leave them to soak through. Brown
your onions and garlic, then add them to the crumbs.
3. Add the herbs and spices, beef, and egg. Mix well until the paste is smooth and even. Form
meatballs of about 1 tbsp each by scooping with a spoon and rolling them into shape by hand.
4. In a pan, lightly fry the meatballs until they are pale brown on the outside but still pink inside.
Transfer them to a deep baking dish, and pour in the beef stock. Cover with foil and bake for 40
minutes.
5. When the meatballs have finished cooking, set them aside and pour the remaining stock into a
pot. Add the beef broth and butter, then slowly whisk in the flour until a thick and smooth
consistency is achieved (more or less flour may be needed). Simmer on low heat for 10 minutes,
then add the salt, pepper, and sour cream, simmering for another 5 minutes.
6. Ladle the gravy over the meatballs and serve with lingonberry jam and potatoes.
52
Mains
Stir Fried Garlic Beef

Budget Friendly
Long before I’d been to Elsweyr, I bumped into a Khajiiti trading caravan making their way through
Skyrim. I asked if I could trade anything for a traditional Khajiit recipe, so we gathered around the
campfire and my lesson began. Elsweyr cooking is very heavy on meat, and it just so happened that they
had a few slabs of beef with them.
This simple and protein-filled dish is ready in less than 30 minutes, so it’s perfect for those of you
running short on time but who want a good, healthy meal. It makes 4 portions, so you can serve a family
or save them for yourself later! Also, don’t panic: Khajiit are not domestic cats, and are therefore immune
to the toxicity of garlic and onions that their lesser cousins suffer from!
You will need:

❖ 450g steak, sliced into thin strips ❖ Vegetable oil
❖ 1 large ginger root, peeled and sliced ❖ 2 tbsp rice wine
thinly ❖ 1 tbsp oyster sauce
❖ 4 cloves garlic, finely chopped ❖ 2 tbsp soy sauce
❖ 2 spring onions, chopped ❖ 1 tbsp sesame oil
❖ 2 shallots, chopped ❖ Cracked black pepper, to taste
❖ ½ onion, sliced ❖ Coriander (optional)
❖ 1 small capsicum, sliced ❖ Sesame seeds (optional)
❖ ½ small broccoli, cut into bite-sized ❖ Steamed rice (optional)
pieces
Method:
1. Place a wok on high heat and wait until it’s very hot, then add a splash of vegetable oil to coat the
surface. Add the beef and toss until it is roughly medium-rare (medium pink) and set aside.
2. Add more oil to the wok if needed and stir fry the broccoli and capsicum until tender. Throw in
the garlic, onion, shallots, sauces, and rice wine, then stir fry the vegetables thoroughly. If the
sauce is too thick, add a tablespoon or two of water.
3. Put the beef back in the wok along with the spring onions. Pour in the sesame oil and toss until
all ingredients are covered. Continue to stir fry until the beef is tender, but be careful not to let it
go grey and overcooked. It should be ready before it is well done, but depending in your wok and
stove, the cooking time will vary. The best way is to taste test for yourself.
4. Garnish with coriander and sesame seeds, and serve with steamed rice.
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Tastes of Tamriel
Hircine’s Meatloaf
Posted July 7, 2017
Budget Friendly
Hircine is the Daedric Prince of the Hunt, and this meatloaf often served in his honour is a token of
the hunting prowess of his followers. Regardless of whether or not you worship the Daedra, this hearty
dish is the perfect use of your hunting catch. Moist, melt-in-your-mouth, and flavourful, it’s no wonder
that this dish is offered in tribute to Hircine himself.
You will need:

❖ 650g ground beef, venison, or other red ❖ ½ tsp pepper
meat ❖ 2 tbsp dijon or wholegrain mustard
❖ 100g ground chicken or turkey ❖ 2 tbsp smoky barbecue sauce
❖ 1 cup breadcrumbs ❖ 1 tsp hot sauce
❖ 1 egg ❖ Olive oil
❖ 1 cup milk ❖ 2 tbsp dried Italian herb mix OR 1 each
❖ 1 onion, diced fresh sprigs of basil, rosemary, thyme,
❖ 3 cloves garlic, diced and oregano, chopped
❖ 2 tsp garlic salt
Method:
1. Preheat your oven to 175°C/350°F and grease a medium-sized baking tin or Pyrex dish with olive
oil.
2. In a large mixing bowl, combine the meats, egg, onions and garlic, garlic salt, pepper, and 1 tbsp
of the herbs. Mix well, then add the breadcrumbs and milk. Continue to stir until a smooth and
even paste has formed.
3. Transfer the meatloaf to the baking dish. In a small bowl, mix together the mustard, barbecue
sauce, hot sauce, and remaining herbs. Baste the top of your meatloaf with the mixture.
4. Bake for 1 hour and leave to cool for 15 minutes before serving.
54
Mains
The Skald-King’s Patty Melt

Posted September 22,2017
When I was in Solitude, the Bard’s College was hosting a song and poetry evening dedicated to
Jorunn Skald-King, the High King of Skyrim in the later part of the Second Era, and they asked me if I
could come up with a dish just for the event. From what little history I knew at the time, I only
remembered that Jorunn was a wise and good-tempered ruler, and a bard by nature. So thinking long
and hard, I came up with something that some call sumptuous and others call plain ridiculous. It’s a
treat fit for the Skald-King himself, and is the meaty, cheesy indulgence you’ve all been looking for! You
and your friends may want to go for a run after eating this!
You will need:

Patty: All the rest:
❖ 500g good quality ground beef ❖ 1 serve Kraft (or other brand) instant
❖ 1 egg mac and cheese
❖ ½ cup breadcrumbs ❖ 4 tbsp pickled jalapeño slices
❖ 1 tbsp Chipotle sauce ❖ 8 rashers crispy bacon (2 per burger)
❖ 1 tbsp Worcestershire sauce ❖ Peri peri sauce
❖ 2 cloves garlic, finely minced ❖ 1 small wheel camembert, cut into thin
❖ ½ red onion, finely minced slices
❖ Salt and pepper, to taste ❖ 4 tbsp crumbled blue cheese
❖ 4 sourdough or dark rye buns, sliced in
half
Method:
1. Prep 4 base slices of the buns by lightly toasting then spreading a good amount of peri peri sauce,
and divide the mac and cheese, bacon, and jalapeños on top of them evenly.
2. In a mixing bowl, combine the patty ingredients and mix well. Divide into 4 even portions, then
roll and flatten slightly to make burger patties. Grill on high heat (preferably over a charcoal fire
for maximum flavour) for about 5 minutes on each side, so patties are still pink and juicy on the
inside. Lower the heat to minimum and grill the top halves of the buns, sliced side down. Keep
an eye on them while preparing the burgers to make sure they don’t burn.
3. Pop the patties onto the mac and cheese bread bases and immediately top with camembert slices
and crumbled blue so that they melt. Cover each burger with the remaining slice of bread and
press down lightly so that the top layer of cheese melts through. Serve immediately while hot.
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Tastes of Tamriel
Venison & Goat

Garlic-and-Pepper Venison Steak
Bored of beef? If you can get your hands on some game and are a meat lover, this tasty recipe based
on traditional Bosmer cuisine is just what you need! Due to the Green Pact, the use of native Valenwood
plants aren’t permitted for use in Bosmeri culture. For this reason, I’m using garlic from Cyrodiil and
peppercorns from Black Marsh (treethanes, please don’t hunt me down)! As with all game meats, make
sure you get your venison from a trusted butcher to ensure you don’t catch any nasty bugs. This is
especially important if you like your steak very rare like I do! Venison is best served rare to medium, as it
really brings out the flavour of the meat.
You will need:

❖ 180g lean venison steak ❖ 1 tsp freshly ground pink peppercorns
❖ 5 cloves garlic, crushed ❖ 1 ½ tsp freshly ground sea salt
❖ 1 tsp freshly ground black peppercorns ❖ 2 tbsp olive oil
Method:
1. In a bowl, combine mix the salt, peppers, and garlic well. Slather the mixture over the venison on
both sides, massaging it in to ensure the marinade sinks in. Cover the bowl with the venison in
cling wrap and refrigerate for 4-6 hours to marinate.
2. When you’re ready to cook, heat a pan on maximum heat for 2 minutes, to make sure it’s
scorching hot. Having a hot pan will ensure the steak cooks evenly from the outside in. Use tongs
to handle the meat, not a fork, to ensure the juices stay in. As the steak has already been oiled with
the garlic and pepper mixture, do not oil the pan again as this will fry rather than sear your steak!
3. For a blue steak, cook on each side for 1 ½ minutes (my favourite). For rare, cook on each side for
2-3 minutes. For medium, 4 minutes on each side, and for well done, 5 minutes on each side.
4. Transfer the steak to a plate and cover with foil. Leave to sit for 3 minutes to cool and tenderise.
Serve immediately, with side dishes of your choice if you wish (creamed spinach and sautéed
mushrooms pair well, if you aren’t an adherent to the Green Pact that is!).
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Mains
Withered Tree Inn Venison Pot Roast

A Talviel Favorite
This dish is an old Riften tradition and it comes out every winter without fail. Based on its name,
historians in the Rift and at the College of Winterhold have concluded that this very recipe came from
an inn called the Withered Tree in the Second Era, which stood close to where the Bee and Barb is now.
Withered Tree Inn venison pot roast is a wonderful example of hearty Nord cooking at its finest, and
each bite is a reminder of the rich culinary traditions of Skyrim!
Note: There should be plenty of liquid from the wine stock at the bottom of the casserole that you can
pour out and keep to use as stock later on in other recipes. This stock lasts about 3 days when kept refrigerated
and is great as a base to replace chicken or beef stock and is extra flavourful! Try using it with my Hearty
Sun’s Dusk Soup!
You will need:

❖ 1kg silverside or topside venison ❖ 1 medium sized leek, white part sliced
❖ 4 large sprigs fresh rosemary into thin rounds
❖ 4 large fresh sprigs thyme ❖ ½ large parsnip, peeled and sliced into
❖ ½ cup dry white wine thick sticks
❖ 500ml beef stock ❖ 2 large brown onions, sliced
❖ 1 tsp dried tarragon ❖ 4 cloves garlic, diced
❖ 2 tsp mixed dried herbs ❖ 150g butter, melted
❖ 200g baby potatoes ❖ Salt and pepper, to season
❖ 200g baby carrots, peeled ❖ Olive oil
Method:
1. Preheat oven to 160°C/320°F. First, prep the venison. Without cutting the strings, baste the
entire piece of meat well with olive oil and season generously with salt and pepper, before patting
on the dry herbs. Lastly, garnish evenly with the sprigs of rosemary and thyme.
2. Transfer to a medium-sized casserole dish and put in the oven to bake for 10 minutes on the
middle shelf.
3. In the meantime, fry up the parsnip, carrots, and leek. Season with salt and pepper and set aside
while working on the venison again.
4. In a pot, boil the wine and stock, and stir together. Remove the venison from the oven and pour
the mixture into the casserole dish. Fill the empty space in the dish with the vegetables, including
the potatoes, and pack them in so that the meat is surrounded tightly. Return to the oven.
5. After an hour, turn the venison over and bake for another hour while preparing the sauce.
6. For the sauce, melt butter in a pot and add the onions and garlic, frying on low heat for 15
minutes to slowly brown.
7. Take the venison from the oven and pop it on a plate and carve it up! It’s easiest to do this by
transferring the entire piece of meat onto a plate, cutting and removing the strings, and then
slicing into more or less 2cm thick slices, or however you prefer.
8. Drizzle the venison with the onion sauce and serve with a good portion of vegetables on the side.
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Tastes of Tamriel
Hunter’s Pie
A Talviel Favorite
When exploring the wilds of Tamriel, you will find a huge array of wonderful wildlife. Today’s recipe
focuses more on game animals, and this delicious Hunter’s Pie will sate your appetite and is a great way
to use the game you have caught. This recipe calls for venison, but you can also use rabbit, boar,
slaughterfish, or whatever tickles your fancy. Hearty and filling, this pie will be a hit amongst hunting
enthusiasts and those who appreciate their efforts.
You will need:

❖ 500g venison, cubed ❖ ¼ stick butter
❖ 6 potatoes, boiled and peeled ❖ 2 sprigs rosemary
❖ 1 ½ brown onions, diced ❖ 1 tbsp mixed dried herbs (basil, thyme,
❖ 2 carrots, chopped bay leaves, oregano)
❖ 3 tomatoes, diced ❖ 1 cup red wine
❖ 5 cloves garlic, diced ❖ 1 cup stock of choice
❖ 1 cup peas ❖ ½ cup heavy cream
❖ 1 apple, chopped ❖ 1 tsp salt
❖ 2 tbsp olive oil ❖ 1 tsp pepper
Method:
1. In a pan, heat the olive oil and start by frying the onions and garlic. Sauté until the onions have
caramelised and the garlic has browned. Throw in the carrots, tomatoes, apple, and peas, and
continue to sauté until the ingredients are well cooked but still firm. Place aside in a mixing bowl
to cool.
2. In a deep pan, season the venison with herbs and salt, and cook on low heat. Add the red wine
and stock and continue to simmer with the lid on until the liquid has reduced by half.
4. Combine the venison, jus, and vegetables, and mix well. Spread evenly along the base of a pie
dish.
5. In a food processor, blend together the salt, pepper, potatoes, butter and cream. Keep blending
until the mash is smooth and free of lumps. Spread the mash evenly across the top of the vegetable
and venison mix. Bake for 30 mins. Serve immediately.
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Mains
Redguard Venison Pie

This recipe I picked up in Hammerfell is one of my favourites. It comes from Blinhir, right across the
border from both Skyrim and Cyrodiil, so as a northern Redguard recipe it contains elements of all three
distinctive cultures in one dish. This is a hit at feasts to show off your catch of the day! And for the
record, no, you do not slice this with a curved sword.
You will need:

❖ 850g puff pastry ❖ 1 tbsp assorted dried herbs (oregano,
❖ 1 kg venison, diced bay leaves, basil etc.)
❖ 500ml ale ❖ Handful of juniper berries, crushed
❖ 2 red onions, sliced ❖ 1 tbsp plain flour
❖ 5 cloves garlic, finely diced ❖ 1 ½ tsp salt
❖ 2 carrots, diced ❖ 2 tsp ground black pepper
❖ 5 large mushrooms, diced ❖ 1 egg, beaten
❖ 3 tbsp fresh rosemary leaves ❖ Olive oil
❖ 2 tbsp fresh thyme
Method:
1. Baste the bottom and sides of a large pie dish well with olive oil and line with 500g of puff pastry
and set aside. Preheat your oven to 180°C/350°F.
2. In a large pan or skillet, fry the onions and garlic until lightly browned and fragrant. Add more
oil if needed and throw in the carrots and mushrooms, continuing to stir until they have softened
somewhat. Add the juniper berries, dried and fresh herbs, salt and pepper, flour, ale, and of course
the venison. Mix through well and simmer with the lid on for 5 minutes.
3. Pour the mixture into the pie dish, then cover with the remaining puff pastry. Using a knife, score
the pastry to let the excess heat out while baking. Brush well with egg to glaze, and bake for 45
minutes on the bottom shelf of the oven (to make sure that all the pastry is perfectly crisped
through).
4. Leave to cool for 10 minutes before serving. Contents will be very hot so do be careful!
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Tastes of Tamriel
Goatherd’s Pie
Goatherd’s pie is a specialty of Hammerfell, where hardy goats are farmed in the shadow of the Alik’r
Desert. This dish is filled with Tagine Makfoul, a fragrant, spicy goat curry, which is a delicious surprise
hidden beneath warm and buttery pastry! If you’re looking to give your usual boring dinner a twist, be
sure to try this out!
You will need:

❖ 1 kg goat meat, chopped into generous ❖ 1 tsp cracked black pepper
2” cubes ❖ 1 tsp salt
❖ 4 cloves garlic, finely chopped ❖ 1 tsp ginger (paste or freshly crushed
❖ 2 large red onions, chopped root)
❖ 400g tinned tomatoes ❖ 1 tsp saffron
❖ 1 cup goat’s butter (or regular butter if ❖ ½ tsp curry powder
unavailable) ❖ 2 tsp hot chili powder
❖ ½ cup vegetable stock ❖ ¼ cup slivered almonds, toasted
❖ 250g couscous or rice ❖ ¼ cup dried apricots, chopped
❖ 1 tsp turmeric powder ❖ Olive oil
❖ 2 tsp harissa ❖ 500g frozen puff pastry, thawed
❖ 1 large cinnamon stick ❖ Handful of pomegranate (optional)
❖ 1 tsp cloves ❖ 1 spring mint leaves, finely chopped
❖ ½ tsp cardamom (optional)
Method:
1. In a large pot, add a generous amount of olive oil and combine the goat meat, garlic, salt and
pepper. Fry until browned on the outside. Throw in the onions and sauté until well browned but
not caramelised.
2. Add all the spices, saffron, and the vegetable stock, stirring until well combined. Pour in the
vegetable stock and ½ cup goat’s butter, stir well, and leave to simmer on medium heat with the
lid on for 25-30 mins with the cinnamon stick deep in the middle of the pot.
3. While waiting, preheat your oven to 190°C/375°F. In a separate pot, boil the couscous along with
the remaining vegetable stock (dilute with ½ cup water). Pour the couscous with any remaining
liquid into the tagine and mix well. Add the almonds and apricot, and stir through.
4. Remove the cinnamon stick and transfer the tagine into a deep baking dish. Lay down the puff
pastry sheets on top, brushing each sheet generously with the remaining goat’s butter, especially
the top sheet. Bake until golden brown (approximately 15 minutes). Remove to cool for 10
minutes, then sprinkle with pomegranate and mint. Serve while hot.
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Mains
Pork
Arenthia’s Empty Tankard Frittata
Budget Friendly
The town of Arenthia is one of the melting pots of Tamriel, bringing together Bosmeri and Khajiiti
cultures. The Empty Tankard, a local watering hole that served the town during the Second Era, was
renowned for its simple but delightful frittata, made to cater to both its sweet-tooth Khajiit and the less
devout Bosmer clientele. While the inn no longer stands in Arenthia, taste history and enjoy this tasty
dish that’s managed to survive the test of time as a legendary brunch meal that’s uniquely Elsweyr!
You will need:

❖ 1 large potato, mashed ❖ 5 eggs, beaten
❖ 3 rashers streaky bacon ❖ 50g butter
❖ ¼ cup mozzarella, shredded ❖ ¼ cup milk (optional)
❖ ¼ cup sharp cheddar, shredded ❖ 2 slices smoked salmon
❖ ½ onion, sliced ❖ 1 tbsp sour cream, to serve
❖ 4 cloves garlic, crushed ❖ 1 tbsp honey, to serve
❖ 1 tbsp mixed dried herbs ❖ 2 tbsp smoky barbecue sauce, to serve
❖ 1 jalapeño pepper, sliced ❖ Salt and pepper, to taste
Method:
1. Heat a frying pan and add a tablespoon of butter to fry. Fry up the onion and garlic on medium
heat until they begin to brown, as well as the bacon until crispy. Remove from the heat.
2. In a bowl, beat together the eggs, jalapeño pepper, salt and pepper, dried herbs, and cheeses.
Slowly work in the mashed potato, a few spoonfuls at a time to ensure the mixture is smooth and
even.
3. Cut the bacon rashers into bits and toss them into the mix with the onions and garlic. If the
potato and egg mixture is still chunky, dilute with a bit of milk or melted butter.
4. Once again, heat a small frying pan and warm up the remaining butter until sizzling. Pour in the
mixture and press down with a spatula until it is a flat and even patty. Fry on medium-low heat
for 4-5 minutes, until browned on the bottom.
5. If you can’t flip the frittata over, slide it off gently onto a plate. Hold the frying pan over the plate
and flip them both over at the same time, then return to the heat until the other side is also
browned.
6. Serve topped with smoked salmon and a big dollop of sour cream, and drizzle over with honey
and barbecue sauce. Serve immediately.
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Tastes of Tamriel
Breton Bubble-and-Squeak
Budget Friendly
Bubble and squeak is the perfect fried breakfast if you’ve had a bit too much mead the night before
and have some leftovers to use up. Instead of reheating last night’s roast, turn them into a tasty new dish
that’s a classic Breton favourite that you’ll find in just about every tavern in High Rock! My recipe calls
for a couple more basic ingredients than a traditional bubble and squeak, but I promise the end result
will be worth the effort!
You will need:

❖ 500g leftover roast potatoes, mashed ❖ ½ onion, sliced thinly
❖ 1 cup leftover boiled cabbage, shredded ❖ 2 cloves garlic, minced
❖ 4 rashers streaky bacon, chopped into ❖ 1 tbsp Worcestershire sauce
bits ❖ 2 tbsp leftover drippings, duck fat, or
❖ 2 Cumberland sausages, chopped butter
❖ 1 cup shredded sharp cheddar or Red ❖ Salt and pepper, to taste
Leicester cheese
Method:
1. In a pan, fry up the onions and garlic in the drippings or butter until golden brown. Add the
cabbage, bacon and sausages, and continue frying until the meat is cooked through and the
cabbage has started the brown slightly.
2. Mix the potato with salt, pepper, Worcestershire sauce, and cheese. Pop it into the pan and mix
everything together well to form a patty, pressing down gently with a spatula to compress the
ingredients together. Fry on each side for 5-8 minutes, or until the bubble and squeak has
browned evenly and has solidified.
3. Transfer to a plate and slice into wedges to serve.
62
Mains
Cheese Pork Schnitzel

It’s that time of year when all you want is some simple comfort food that’s big on flavour but big
enough to fill your belly too. Schnitzel is one of my go-tos in cases like this, because it’s just so easy and
delicious! With succulent pork wrapped in a hot crispy breadcrumb and parmesan coat, oozy cheese
filling, and crispy bacon, this is a dish that’s sure to satisfy!
You will need:

❖ 150g pork escalope ❖ ½ tsp dried mixed herbs
❖ 4 rashers streaky bacon ❖ 2 eggs
❖ ¼ cup grated parmesan ❖ 50g blue cheese, crumbled
❖ ¼ cup breadcrumbs ❖ 50g raclette cheese or Emmental, sliced
❖ 3 tbsp plain flour thinly
❖ Salt and pepper, to taste ❖ ¼ cup oil
❖ 1 tsp garlic salt
Method:
1. On a flat, clean surface, use a meat tenderiser or rolling pin to smash the pork flat and thin, less
than 1cm thick. Season lightly with salt and pepper.
2. For the crumbs, combine the parmesan, flour, breadcrumbs, garlic salt, and herbs. Whisk in 2
eggs to form a thick paste.
3. Wrap the pork in bacon strips and roll until totally coated in blue cheese. Use the sliced raclette
cheese to hold the blue cheese in place, then cover in batter. Make sure there is a generous batter
layer all over.
4. Heat a pan and fill with oil, waiting to fry until extremely hot. You can test the heat by dropping
a bit of batter into the oil–if it fizzles and floats, you’re ready. Fry evenly on both sides until the
meat is cooked through and the breadcrumbs are a nice deep golden shade.
5. Remove from the oil and leave to drain over kitchen roll for 2 minutes before serving. Great with
a side of potatoes or salad, but just as good on its own!
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Tastes of Tamriel
Sticky Pork and Radish Noodles

This pad thai-inspired recipe was requested by @altanex!
The former kingdom of Pelletine in Southern Elsweyr set the bar for Khajiiti cuisine as we know it
today. The fertile lands have always been used to grow moon-sugar cane, and as such, moon-sugar
features heavily in recipes from Pelletine. This gem from around 2E 287 is full of tangy, sweet, and spicy
flavours that are a delight for the senses and your dinner guests!
You will need:

❖ 250g flat rice noodles ❖ 2 spring onions, sliced
❖ ½ cup fresh beansprouts ❖ 3 tbsp fish sauce
❖ 3 small radishes, sliced thinly ❖ 4 tbsp brown sugar
❖ 200g pork fillet, chopped into chunks ❖ 2 tbsp rice vinegar
❖ ¼ cup dark soy sauce ❖ 1 ½ tbsp light soy sauce
❖ ¼ cup honey ❖ 2 fresh chilis, sliced thinly
❖ Juice of ½ lemon ❖ ½ cup peanuts, crushed roughly
❖ Juice of 1 lime ❖ Handful of coriander, chopped roughly
❖ 2 eggs, beaten ❖ 1 lime, sliced into wedges, to serve
Method:
1. Begin by marinading the pork chop pieces in a bowl with the dark soy sauce, lemon juice, and
honey. Cover with cling film and leave to marinate in the fridge for 1 hour.
2. Make the sauce for the noodles by combining the fish sauce, rice vinegar, light soy sauce, lime
juice, and sugar. Whisk together well and set aside.
3. Boil the noodles until cooked through and white, then rinse with cold water and set aside.
4. In a wok, heat a splash of vegetable oil, and cook the eggs to a scramble. Add the beansprouts and
spring onions, and continue to stir fry until tender.
5. Add the noodles and the noodle sauce to the wok and continue to stir-fry until well combined.
Keep warm and set aside.
6. In a separate pan, fry the pork with any remaining marinade until cooked through, about 10
minutes. Make sure you baste the pork well with the marinade to make sure each piece is
deliciously sticky!
7. To serve, plate up the noodles and top with radish slices, crushed peanuts, fresh chili, and
coriander. Top it off with the sticky pork, and serve with lime wedges. Enjoy!
64
Mains
Akaviri Pork Fried Rice

Budget Friendly
Throughout the history of Tamriel, the Akaviri people remain mysterious and legendary. Almost
nothing remains of their culture, and adventurers can seek out Sky Haven Temple in Skyrim as one of
the best preserved examples of Akaviri architecture and belief. One of their rare legacies that remain is
this ancient recipe for fried rice, which has been continued on for centuries first in Cyrodiil, but has
spread through Tamriel. This meal, while simple, is rich in nutrients, and is delicious and filling and sure
to please the whole family or tavern.
You will need:

❖ 4 cups rice, steamed ❖ 1 tbsp ginger paste, or finely chopped
❖ 3 pork fillets, diced ginger
❖ 4 eggs, beaten ❖ 1 tbsp fish sauce
❖ 1 onion, finely chopped ❖ 1 tbsp hoisin sauce
❖ 3 cloves garlic, finely chopped ❖ 1 tbsp light soy sauce
❖ 2 spring onions, chopped ❖ Vegetable oil
❖ Fresh chopped chili, to taste
Method:
1. In a large skillet, heat your oil and scramble the eggs. When they are cooked through, set aside on
a plate to cool.
2. Add the onions, ginger and garlic and stir continuously until they are browned. Add the pork
and stir fry for about a minute, then add the sauces and continue to stir fry until completely
cooked through.
3. Mix in the rice, spring onion, and egg, and stir through thoroughly until well mixed. Garnish
with chili and serve immediately.
65
Tastes of Tamriel
Orcish Bratwurst on Bun

Orcish cuisine is often overlooked due to the misconception that it’s crude, tasteless food, when in
fact it’s anything but! If you’re a lover of meat, you’ll love Orcish food. It’s simple, flavourful, and to
the point- just good, hearty food straight from the stronghold. This easy recipe is a favourite for travellers
or anyone on the go- a full meal you can eat with one hand? Why not?
For vegans/vegetarians: replace sausage with a veggie alternative, and either remove cheese
or replace with vegan cheese substitute.
You will need:

❖ 2 large currywurst or plain bratwurst ❖ ¼ onion, finely chopped
sausages ❖ 2 tbsp pickled jalapeños
❖ 2 brioche buns ❖ ½ tomato, sliced
❖ 5 tbsp grated sharp cheddar ❖ 2 rashers bacon (omit for vegetarians)
❖ 2 tbsp wholegrain mustard ❖ Chipotle or BBQ sauce
Method:
1. Grill the sausages over an open flame until browned evenly. I like my sausages just barely charred
for a bit of flavour!
2. Toast your brioche buns until slightly crisp on the outside. Slice in half and spread both sides
with mustard. Lay down the cheese, bacon, jalapeños, and tomato slices.
3. Pop the bratwurst into the bun and top with onions. Throw on a dash of Chipotle or BBQ sauce
and enjoy!
66
Mains
Chicken & Fowl

Chicken-and-Banana Fried Rice
This delicious meal from the deep swamps of Black Marsh often puts off travellers by its name, as the
inclusion of banana into a savoury dish does sound odd. Purportedly invented in Bright-Throat Village,
this tasty and filling dish features mildly sweet plantains and succulent spicy chicken or bantam guar for
a unique, flavourful spin on the traditional southern Tamrielic fried rice.
You will need:

❖ 1 large green plantain, peeled ❖ 2 tsp chili powder
❖ 1 cup rice of your choice (red or basmati ❖ 1 green chili, sliced thinly
rice are my favourites) ❖ 1 tsp cumin powder
❖ 2 cups chicken stock ❖ 1 tsp ginger paste
❖ 2 chicken fillets, cubed ❖ 1 spring onion, sliced
❖ 5 dried apricots, chopped into small ❖ ½ brown onion, chopped finely
pieces ❖ 3 cloves garlic, chopped finely
❖ 2 tbsp raisins ❖ Salt and pepper, to taste
❖ 3 eggs, beaten ❖ Olive oil
❖ 1 small carrot, peeled and diced finely ❖ 1 small lime, cut into wedges
❖ ½ cup peas, skins off ❖ Fresh coriander, to garnish (optional)
❖ 1 tsp concentrated tomato paste
Method:
1. Marinate the chicken by tossing it in a bowl with the tomato paste, ginger paste, cumin, and chili
powder. Cover with cling film and refrigerate for 1 hour.
2. In the meantime, use a potato ricer to squish the raw plantain, or if you don’t have one, pop it
into a food processor and whiz gently until a coarse rice-like texture has been achieved. Pop the
plantain “rice” into a bowl and set aside.
3. Boil the rice in the chicken stock on medium-low heat, until tender. Add more water if needed.
Drain any excess liquid, if any, and put the rice in the bowl with the plantain. Leave to cool.
4. Heat a generous slug of olive oil in a large frying pan or wok and lightly fry the onion, spring
onion, and garlic until pale brown. Add the carrot and continue to cook on medium heat until
the carrot is slightly tender (about 3 minutes).
5. Add the marinated chicken and stir-fry until the pieces are cooked through and browned on the
outside, then toss in the peas, green chili, apricot, and raisins. Mix well until all the ingredients
are combined thoroughly.
6. Slowly add the rice and plantain to the wok, stir-frying all the while to ensure the ingredients are
well combined. Season with salt and pepper to taste, and lightly stir-fry until the rice and plantain
are browned but not crispy.
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Tastes of Tamriel
7. Lastly, in a separate pan, quickly fry the eggs into a scramble and toss it well with the fried rice.
Transfer the finished dish to a bowl, garnish with coriander, and serve immediately with lime
wedges.
Crispy Cheddar Chicken

This tavern favourite is a Breton staple, and the perfect comfort food for everyone, young and old!
Juicy chicken is stuffed with oozy melted cheddar and spicy jalapeños, and fried to golden perfection.
Serve with gravy, a big side of salad and a mug of ale for the ultimate cosy night in!
You will need:

❖ 2 chicken breasts ❖ 1 cup panko breadcrumbs
❖ 4 slices sharp cheddar cheese ❖ 1 tbsp flour
❖ 3 fresh jalapeño peppers, diced ❖ 1 egg, beaten
❖ 2 tsp mixed dried herbs ❖ Salt and pepper, to taste
❖ 1 tsp paprika powder
Method:
1. Preheat oven to 200°C/392°F. Grease a baking tray well with olive oil.
2. Mix the panko breadcrumbs together with the dried herbs, paprika powder, salt and pepper,
spread them evenly on a separate baking tray, and toast in the oven for 2-3 minutes until pale
golden. This will ensure maximum crunch later! Remove from the oven and set aside.
3. Slice the chicken breast across the top and make an incision straight down to make a pocket. Do
not slice all the way through! In each pocket, stuff in 2 folded cheddar slices and an equal amount
of diced jalapeños.
4. Baste the stuffed chicken with egg, pat lightly with flour, then roll in the toasted breadcrumbs
until evenly coated. Transfer to the greased baking tray and bake for 30 minutes.
5. Serve hot with a sauce of your choice (a classic brown gravy is always a winner)!
68
Mains
Hearthfire Harvest Pilaf

Budget Friendly
We’re almost through the month of Hearthfire, and it’s time for a traditional seasonal dish that can
be found all over Tamriel- pilaf, a savoury rice. This recipe brings together all the best harvest ingredients
from every province: raisins and butter from High Rock, curry from Hammerfell, saffron from Elsweyr,
bantam guar from Black Marsh, chicken stock from Valenwood, saltrice from Morrowind, vegetables
from Skyrim, and almonds from Summerset. This pilaf is delicious on its own, but goes well with any
savoury dish from any province!
You will need:

❖ 3 cups basmati rice ❖ 1 large carrot, peeled and chopped
❖ ¾ tsp saffron threads ❖ 1 medium sized potato, peeled and
❖ 1 tsp yellow curry paste chopped into small cubes
❖ ¼ cup raisins ❖ 2 small chicken breasts, chopped
❖ 2 cups chicken stock ❖ 1 small brown onion, sliced thinly
❖ 2 cups water (or more if needed) ❖ Vegetable oil
❖ 80g butter ❖ Handful of almond slivers, to serve
❖ ½ cup peas
Method:
1. In a pot, fry the onions on medium heat in vegetable oil until lightly browned. Add the potatoes
and carrots and cook for 5 minutes until they start to soften. Add the chicken and fry until
cooked through- browned on the outside and tender inside.
2. Pour in the chicken stock, water, and basmati rice. Stir in the curry paste and peas, and cover the
pot. Bring to a boil for 10-12 minutes, stirring now and then to make sure the rice doesn’t stick
to the bottom of the pot. If need be, add more water to make sure the rice is tender and cooked
thoroughly.
3. In a small bowl, add 3 tsp of hot (not boiling) water and steep the saffron. Set aside.
4. Remove the rice from the heat once it has absorbed all the liquid. Stir in the butter and saffron
mixture, including the threads. Add the almond slivers and raisins, and use a fork to gently mix
the pilaf ingredients together well until fluffy.
5. Serve immediately, on its own or as an accompaniment to your favourite savoury dishes.
69
Tastes of Tamriel
Tarragon Chicken
A Talviel Favorite
This dish is a rustic Breton home cooking classic that’s simple and tastes wonderful. The creamy
tarragon sauce is a texture contrast to the crisp, juicy parmesan chicken, and best of all, it’s super easy to
make! Serve up with a side of salad or potatoes for a wholesome, healthy meal.
Note: This recipe is also great with whole roast chicken if you are feeding more than two!
You will need:

❖ 2 chicken breasts ❖ 20g butter
❖ Garlic salt ❖ 50ml white wine
❖ 1/3 cup crumbled parmesan ❖ ½ tbsp dijon mustard
❖ 1 egg, whisked ❖ ½ tbsp wholegrain mustard
❖ 1 tbsp dry mixed Italian herbs ❖ ½ tbsp dried tarragon or three bunches
❖ ½ tbsp dried tarragon of fresh tarragon, chopped
❖ Olive oil ❖ 1 tsp tarragon vinegar or white vinegar
❖ 200ml crème fraiche or heavy cream ❖ 1 tsp cracked black pepper
❖ 4 cloves garlic, chopped finely ❖ Ground sea salt, to taste
Method:
1. Preheat your oven to 230°C/450°F. Grease a baking dish with olive oil.
2. Pound the chicken breasts to an even thickness to tenderise the meat, and season both sides with
garlic salt. Mix the parmesan, dried tarragon, and herbs together. Dip the chicken into the egg,
then the parmesan mix and coat evenly. Bake for 20 minutes, turn off the heat, and leave in the
oven to keep warm.
3. For the sauce, heat the butter in a deep pan and fry the garlic until browned. Add the wine,
vinegar, crème fraîche, and mustards. Simmer on low heat while stirring. When the sauce has
reduced and thickened slightly, add the tarragon and stir well. Leave to simmer for 2-3 minutes,
and finally season with salt and pepper.
4. Pour the sauce over the chicken breasts and serve with a side of roasted or mashed potatoes, or
salad.
70
Mains
Grape-Glazed Bantam Guar

Posted May 8, 2021
Bantam guar is one of eastern Tamriel’s most popular (and cutest) livestock animals, and contrary to
popular belief it is not actually related to the humble Morrowind guar! These admittedly adorable little
buggers are more akin to poultry, and are the star of today’s dish. This traditional Dunmeri recipe is just
the thing for those of you looking for an exciting twist on chicken stew, though my recipe calls for rice
instead of grape wine (the traditional Cyrodiilic dish is slightly different). It’s the perfect winter warmer,
and one of my trusted recipes for good food to eat when you’re feeling a little under the weather!
You will need:

❖ 2 chicken breasts, cubed ❖ 1 tsp ginger powder
❖ 1 large stalk ginger (at least 60g), peeled ❖ 2 tbsp sesame oil
and sliced ❖ 2 tsp pepper
❖ 5 spring onions, sliced ❖ 2 star anise pods
❖ 350ml Chinese cooking wine like ❖ 3 cloves garlic, minced
Shaoxing ❖ 3-6 mala peppercorns (optional)
❖ 150ml dark soy sauce ❖ 1 tbsp brown sugar
❖ 1 tbsp rice vinegar
Method:
1. In a bowl, mix together the salt, pepper, Shaoxing, rice vinegar, soy sauce, sesame oil, ginger
powder and sugar. Add the chicken to the mix, stir until covered, and set aside.
2. In a medium-sized pot, throw in the star anise, mala peppercorns (if you’re using them), the white
stems of the spring onions, and the ginger slices, layering them across the bottom to prevent the
meat from sticking. Pour the chicken mixture on top. If it’s not covered by liquid, add enough
water until the meat is just covered.
3. Bring the pot to a boil, then reduce to a simmer with the lid off. After 8-10 minutes, stir the pot
well, then pop the lid on. Leave to cook for at least 10-15 more minutes, until half the liquid has
evaporated. Garnish with the spring onion leaves.
4. Serve hot with steamed rice and vegetables.
71
Tastes of Tamriel
Khajiiti Chicken Parmigiana

This recipe is dedicated to @artesoterica, winner of my 8888 follower competition! They requested a recipe for
a Khajiiti-inspired chicken parmigiana. I hope you enjoy this recipe as much as I did making it!
Elsweyr’s cuisine is a decadent mix of sweet, spicy, and tangy, and this homey recipe ticks all the
boxes! A spin on an Imperial classic, this Khajiiti chicken parmigiana is a delight for the senses- cheesy,
flavourful, crunchy, and juicy! Recipe serves two. Don’t forget the salad to serve!
You will need:

❖ One large chicken breast, butterfly ❖ ¼ cup plain flour
filleted down the middle ❖ ¼ cup teriyaki sauce (plus extra to serve)
❖ 120g cheddar, Jarlsberg, or mozzarella, ❖ Salt and pepper, to taste
grated ❖ Vegetable oil, for frying
❖ 1 egg, beaten ❖ Mixed salad, to serve
❖ ½ cup panko breadcrumbs
Method:
1. Flatten your chicken breast halves by pounding them to about 1cm thick. Marinate them for 2
hours in the teriyaki sauce.
2. When the time’s up, pat the cheese onto both sides of the chicken. Brush over thoroughly with
egg.
3. Mix together the flour, salt and pepper, and gently roll your cheesy cutlets to coat them with a
thin layer of flour. Avoid rolling it around for too long as you’ll accumulate lumps!
4. Shake off any excess flour and brush with egg once more. Coat liberally with panko crumbs.
5. Use a crock pot filled with vegetable oil or deep fryer, and heat to approximately 170°C/340°F.
Gently lower the chicken breasts one at a time into the oil and fry until golden brown, about 3-4
minutes each.
6. Place the fried cutlets onto a plate lined with lots of kitchen towel to absorb the oil, and leave to
cool and drain for a couple of minutes. Cut into six even slices to serve, with teriyaki sauce and
salad on the side. Enjoy!
72
Mains
Raven Rock Baked Ash Yams

Posted May 5, 2018
Budget Friendly
Ash yams are the staple food of Raven Rock, and the locals have gotten creative over the years with
how to use this hardy and simple vegetable. These baked ash yams are served under a blanket of delicious
white meat ragout, preserving the heat for cold winter meals. When shopping for yams, be sure not to
confuse them with sweet potatoes. Yams can be either orange or purple, but both taste great!
You will need:

❖ 4 medium sized yams, washed and ❖ 2 chicken breasts, cubed
scrubbed ❖ 2 cups chicken broth
❖ Olive oil ❖ 1 cup heavy cream
❖ Garlic salt ❖ 1 cup white wine
❖ ½ brown onion, diced ❖ 1 tbsp mixed herbs
❖ 2 cloves garlic, finely chopped ❖ Salt and pepper to taste
❖ ¼ cup butter
Method:
1. Preheat oven to 220°C/425°F and line a baking tray with foil.
2. Baste the yams liberally with olive oil and sprinkle with garlic salt. Bake for 45 minutes and
prepare the ragout in the meantime.
3. In a pan, brown the onions and garlic in the butter. Add the chicken breasts and continue
cooking until golden brown and cooked all the way through. Remove from heat.
4. In a pot, combine the chicken broth, cream, and wine. Cook on medium heat, then add the
chicken, onions, garlic, herbs, and salt and pepper. Stir well and cook until the chicken is soft and
tender, about 8 minutes.
5. Remove your yams from the oven and cut into halves (be careful and wear oven mitts as they will
be very hot). Transfer to a deep dish and ladle the ragout over. Serve immediately.
73
Tastes of Tamriel
Stros M’kai Grilled Seagull

Opening disclaimer: despite the name of this recipe, I’ve decided to swap out seagull for chicken,
which is much less controversial to eat (and less likely to kill or chase you for miles down the beach).
Type of poultry aside, this is one of my favourite easy dishes that’s far more interesting than your
standard Breton or Nord roast chicken. Flavoured with exotic fragrant spices, it goes great with rice and
stir-fried vegetables, making it a delicious balanced dinner!
You will need:

❖ 2kg/4.4lb whole chicken, gutted & ❖ 2 tbsp sesame oil
cleaned ❖ 2 tbsp vegetable or olive oil
❖ 1 tbsp Chinese five spice ❖ 1 knob of ginger (about the size of a
❖ 2 tsp pepper thumb), peeled and chopped finely
❖ 5 tbsp dark soy sauce ❖ 5 cloves garlic, crushed
❖ 1 tbsp Chinese (Shaoxing) cooking wine ❖ Juice of ½ lemon
❖ 2 tbsp sugar
Method:
1. To start, pat the chicken dry with a paper towel. Use a sharp skewer to poke shallow holes in the
skin across the whole carcass, then salt it well and rub it in evenly.
2. In a mixing bowl, combine all the ingredients but the chicken and mix well. Pour into a large
plastic bag and put the chicken in.
3. Tie the bag securely and gently squish around the marinade and massage it into the chicken.
Don’t forget to get into the crevices between the joints and in the central cavity!
4. How marinated you want your chicken to be is up to you. If you’re in a rush, you can leave it for
2-3 hours, but preferably leave it to sit overnight to let the flavour soak in.
5. When you’re ready to cook, preheat your oven to 200°C/395°F. Cook the chicken in a spacious
roasting pan on the middle shelf for 80 minutes.
6. Every 30 minutes or so, take it out of the oven and quickly baste it with any drippings (or olive
oil) to prevent it from drying out.
7. When the timer’s up, let it cool for at least 5-10 minutes before carving. This roast chicken goes
perfectly with steamed white rice, stir-fried vegetables, and my absolute favourite: Lao Gan Ma
crispy chili oil! You can find the latter in Asian stores, and I can’t speak highly enough of the
stuff!
74
Mains
Khajiiti Sweet-Stuffed Duck

If you’re thinking of hosting guests for dinner and want to impress, this delicious duck recipe is for
you, all the way from Elsweyr. It’s surprisingly simple to make (though time consuming), and it’s
absolutely mouthwatering with honey and orange to counter the delicious savoury and crispy skin.
Carve up and serve with a side salad or some baked herbed baby potatoes!
You will need:

❖ 1 medium-sized whole duck, prepared ❖ 3 sprigs fresh rosemary
for baking ❖ 1 sprig fresh thyme
❖ 2 large oranges ❖ 1 tsp dried sage
❖ 1 cup dried cranberries ❖ 1 cup breadcrumbs
❖ 1 ½ cups honey ❖ 1 tsp cornflour
❖ 150ml white wine ❖ 1 tbsp balsamic vinegar
❖ 200ml chicken or vegetable stock ❖ 1 tsp crushed garlic or garlic paste
❖ 3 tbsp butter ❖ 2 tsp whole cloves
❖ 1 cup apple puree ❖ Olive oil
❖ 1 banana, mashed ❖ Sea salt and fresh cracked black pepper
❖ ½ cup fresh grated parmesan cheese
Method:
2. Poke holes evenly across the duck skin and stuff each hole with a clove. Sprinkle with salt and
pepper, to taste. Drizzle with the juice of ½ an orange, then stuff the inner cavity with the other
half (skin removed).
3. In a mixing bowl, combine ½ cup honey, 2 tbsp butter, dried cranberries, sage, breadcrumbs,
banana, parmesan, and apple puree. Stir well until totally combined. Stuff the cavity of the duck
with this mixture.
4. Baste the outside of the duck lightly with olive oil and ½ cup honey, and grate the zest from the
orange you just peeled over the duck (about 1 tbsp worth). Place the duck in a deep baking dish
with 100ml water and roast for 45-50 minutes. Turn the heat to 220C/428F and bake for an
additional 20 minutes until the skin is browned and crisp.
5. In a small pot, grate the zest of the other orange and boil with ¼ cup water for 3 minutes. Juice
the orange into the pot, then add the balsamic vinegar, rosemary, thyme, and garlic, and the
remaining honey. Stir in ½ tbsp butter and the cornflour and reduce to a simmer until the
mixture is thick and reduced (about 5 minutes).
6. Remove the duck from the oven and remove any fat. Pour the juices into a separate pan and add
the wine and stock, as well as half the orange zest syrup and the remaining butter. Mix well and
pour back into the roasting pan, then place the duck back in.
7. Baste the duck with the rest of the sauce, and return to the oven at 160C/320F for 5 minutes.
Remove and carve up to serve.
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Tastes of Tamriel
Rimmen Duck Noodles

You’ll find no end to the noodle dishes of Elsweyr, but this is by far one of my favourites. The
vegetable noodles are so easy to throw together, and the duck is surprisingly simple to get perfectly tender
every time using an old Khajiiti twice-cooked trick. Not only that, you’ll be able to smash this out in 30
minutes!
You will need:

❖ 2 duck breasts ❖ 2 eggs
❖ 400g fresh egg noodles (dry is also fine, ❖ 1 tbsp Chinese 5 spice powder
cook in advance) ❖ Salt and pepper, to taste
❖ 1 paprika, any colour, chopped ❖ 5 tbsp dark soy sauce
❖ 1 onion, diced ❖ 1 tbsp oyster sauce
❖ 6 cloves garlic, minced ❖ 1 tbsp honey
❖ 4 spring onions, sliced ❖ ½ tbsp sesame oil
❖ Handful of string beans, chopped ❖ ½ tbsp Sichuan peppercorn oil
Method:
1. Heat your oven to 180°C/356°F.
2. Fry the onion, spring onions, and string beans on medium high heat in a wok or large pan. Once
the onions start to brown, toss in the garlic and paprika. Stir-fry until tender, then put aside for
the time being. Quickly scramble the eggs on a lower temperature and toss them in with the
vegetables.
3. In a bowl or jug, whisk together all but 2 tsp of the Chinese 5 spice, the soy sauce, Shaoxing wine,
Sichuan peppercorn oil, honey, sesame oil, and oyster sauce, and set aside. That’s prep done!
4. Score hatches onto the skin of the duck, and rub both sides with about 2tsp Chinese 5 spice, salt,
and pepper. Bring your pan back up to full heat, then place the breasts skin side down on the pan
for 3-4 minutes, until golden brown. Flip them over to cook for another couple of minutes.
5. Put the duck breasts onto a baking tray skin side up, and pop them in the oven for 4-5 minutes.
6. While the duck finishes cooking, throw the noodles and vegetables into the wok and pour in the
sauce you made earlier. Toss together until well combined and hot.
7. Take the duck out of the oven and leave to rest for a couple of minutes. Cut into slices.
8. Pop your noodles into a bowl and place the duck slices on top. Well done, you’ve made duck
noodles!
76
Mains
Fish & Seafood

Rumare Slaughterfish Pie
Anyone who’s been around Lake Rumare in central Cyrodiil knows that it’s a terrible place to go
swimming but a great place to go fishing, thanks to the schools of slaughterfish that live there. I once
heard a rumour that the slaughterfish were placed there by Emperor Uriel Septim I as a deterrent against
anyone who would try to swim into the Imperial City illegally. I somehow doubt that it’s true, but it’s
an entertaining tale nonetheless.
Back to the topic at hand: slaughterfish pie can be found at basically every tavern, inn, food stall, and
hotel in the Imperial City and its surrounds. This pie is simple to make and is delicious for lunch or
dinner. Best of all, this recipe is dairy free for anyone else who’s lactose intolerant like me!
You will need:

For the filling: ❖ 2 stalks fresh dill
❖ 650g white fish fillets of your choice, ❖ 1 medium-sized fennel bulb, sliced
deboned, skinned, and chopped into thinly
generous chunks ❖ Olive oil
❖ ½ cup breadcrumbs ❖ Salt and pepper, to taste
❖ 2 ½ tbsp mixed dried herbs of your For the crust:
choice ❖ 2 large potatoes, peeled, boiled, and
❖ 1 brown onion, sliced thinly mashed
❖ 5 cloves garlic, crushed ❖ 1 egg
❖ 2.5 tbsp flour ❖ ¼ cup flour
❖ 400ml almond milk or other dairy ❖ ½ tsp salt
alternative milk ❖ ½ tsp pepper
Method:
1. Start with the crust. Preheat oven to 200°C/392°F.
2. Beat the egg and add the mashed potato, and mix well. Slowly sift in the flour, mixing all the while
to ensure the crust will be lump free. When all is well combined, season with salt and pepper and
press into a pie dish greased well with olive oil, with a 1 inch raised edge to ensure it holds the
filling. Bake in the oven for 10 minutes, then remove to cool.
3. For the filling, fry 3 cloves of the garlic, onions, and fennel in olive oil in a saucepan until lightly
browned. Add ¼ cup of water and put the lid on the saucepan, and bring to a simmer for 10
minutes until the water has reduced.
4. Add the flour, stirring slowly to make sure it doesn’t congeal. Pour in the almond milk, salt and
pepper, and bring to a boil while stirring to make sure the mixture doesn’t stick to the bottom of
the pot. Add ½ tbsp of mixed herbs as well as the dill leaves, stir, and remove from the heat to
cool with the lid off.
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5. In a mixing bowl, blend the breadcrumbs with salt and pepper, and the remaining garlic and dried
herbs to make a top crust.
6. Add the fish to the fennel mix and mix well until evenly coated. Pour into the potato pie crust
and smooth it out with a spoon or spatula. Top with the breadcrumb mixture and transfer back
to the oven to bake for an additional 35-40 minutes on the middle shelf, until the crust is a
medium-dark brown and the filling is cooked thoroughly.
7. Leave to cool for 10 minutes before serving.
Blackwood Stuffed Banana Leaves

Posted June 8, 2018
The swampy Blackwood region of Cyrodiil borders Elsweyr and Black Marsh, with the latter being
full of tasty things to eat- if you know how to find them. Blackwood is a melting pot of culinary delights,
and the folk of Leyawiin have adopted this Argonian dish as a local favourite. As is customary in Black
Marsh, fish is the king of all dishes and this local favourite of fish paste steamed in fragrant banana leaves
over a fire is an absolute treat for the senses!
Note: The ingredients for this may be difficult to find depending where you are in the world. I grew up
in Southeast Asia and this dish, called otak otak, is very popular through Singapore, Malaysia, and
Indonesia. Even if you can’t make it yourself due to availability of ingredients, I thought this would be nice
to share to showcase my heritage!
You will need:

❖ 1 whole banana leaf, washed clean ❖ 1 stalk ginger, peeled and sliced
❖ 500g fish of choice (I recommend ❖ 2 tbsp shrimp paste
snapper), sliced ❖ 2 eggs
❖ 4 kaffir lime leaves, sliced into thin ❖ 1 cup coconut milk
strips ❖ 2 ½ tsp flour
❖ 4 cloves garlic, minced ❖ 1 ½ tsp turmeric powder
❖ 4 large fresh red chilis, sliced ❖ 1 tsp salt
❖ 2 large stalks of lemongrass, diced ❖ 1 tsp sugar
❖ 8 shallots, diced
Method:
1. Place all the ingredients except the banana leaf into a blender and whiz well until a smooth paste
has formed.
2. Place the paste in the centre of the banana leaf, then fold over the empty sides on top, and secure
the loose ends with a toothpick.
3. Bring water to a boil in a pot and place the banana leaf package into a steamer. Steam for 10
minutes at full heat, then unwrap and serve hot with rice.
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Talviel’s Signature Tacos

with Mango-Rhubarb Salsa
A Talviel Favorite
This recipe has taken me years to perfect, and is an explosion of flavours from across southern
Tamriel! Inspired by Khajiiti and Argonian cuisine with a little twist of my own, this dish is anything
but boring and is perfect for those who love vibrant flavours. My signature chunky mango-based salsa
packs a sweet, spicy, and sour punch, perfectly complementing tender curried fish pieces. Wrap it up in
some fresh, warm flatbread, and you have what may be Tamriel’s most iconic dish (a debatable claim,
but I’m extremely proud of it and I hope you love this recipe as much as I do)! Serves 3-4 people.
Tip: If you aren’t a fan of fish, replace it with 2 big chicken filets, cut into chunks. For
vegetarians/vegans, you can also use firm tofu! See ingredients below.
You will need:

For the salsa: For the fish:
❖ 1 large ripe mango, puréed ❖ 350g firm, skinless and boneless white
❖ 1 stalk fresh rhubarb, cut into chunks fish fillet of your choice, cut into
❖ 1 green or red capsicum, cut into small chunks (I like snapper or cod) OR 2
chunks chicken breasts OR 300g firm tofu, cut
❖ 3 tbsp sliced pickled jalapeños (I prefer into small blocks
red) ❖ Juice of ½ lemon
❖ 5 or 6 cherry tomatoes, cut into small ❖ 1 tbsp curry powder
pieces ❖ ½ tbsp Worcester sauce
❖ 1 shallot ❖ 2 tsp Tabasco or other hot sauce
❖ 3 cloves garlic ❖ 2 tbsp panko breadcrumbs
❖ Juice of 1 lime ❖ Salt and pepper, to taste
❖ 3 sprigs fresh coriander And of course:
❖ 1 tbsp sugar ❖ Fresh coriander sprigs to garnish
❖ Salt and pepper, to taste (optional)
❖ Dash of Tabasco (optional) ❖ Fresh lime wedges, to serve (optional)
❖ Olive oil ❖ Don’t forget the tortillas! I like using
warm, soft corn tortillas for my tacos,
but if you prefer you can use hard taco
shells too!
Method:
1. Marinade the fish/chicken/tofu by tossing the pieces together in a mixing bowl with the lemon
juice, curry powder, Worcester sauce, Tabasco, and salt and pepper until evenly coated. Wrap
with cling film and refrigerate for 15 minutes, allowing the acidity of the lemon juice to tenderise
the fish before frying later.
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2. In the meantime, make the salsa. To prepare the salsa, heat a bit of olive oil on medium heat in a
pan and throw in the rhubarb and capsicum pieces. Gently stir them, and add the sugar when the
rhubarb starts to tenderise slightly. Toss everything together well, and remove from the heat and
set aside when the rhubarb has reached a soft, but not mushy consistency.
3. In a food processor, combine the garlic, shallot, jalapeños, coriander, and lime juice. Blitz the
ingredients together until everything is minced, but not too fine. Be careful not to over-blend the
mixture as you don’t want to end up with a soup!
4. In a large mixing bowl, bring the shallot mix, rhubarb mix, mango, and tomato together. Season
with salt, pepper, and Tabasco, then use a spatula to mix everything together gently. I use a
silicone basting spatula which is soft enough to ensure that the ingredients don’t get crushed
together, as I like my salsa extra chunky. If you prefer a runnier salsa, continue stirring until it has
reached a consistency you like, but try not to crush the tomatoes and capsicum if you can!
5. You can choose to have the salsa cold or at room temperature. If you’d like to try it cold, put it in
the fridge until the fish has been cooked!
6. For the fish, heat olive oil in a pan until sizzling. Discard any excess liquid, then quickly fry the
fish together with the panko crumbs until evenly browned. The fish should be cooked through
and slightly crisp on the outside, but still juicy inside rather than dry.
7. To make tacos, place a good spoonful of the fish into a warm tortilla, top with a generous dollop
of salsa, and serve immediately. If you like, garnish with a bit of fresh coriander and a drizzle of
lime juice before eating. Enjoy!
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Crawdad Quiche
I’d like to dedicate this week’s recipe to Anthony Bourdain, who passed away from suicide last week. For those
of you unfamiliar with him, Anthony was an excellent celebrity chef whose numerous cooking and travel shows
I watched religiously growing up. He was adventurous and unconventional, and his style of cooking and
exploring the unusual in the culinary world was unmatched and greatly influenced the style of Tastes of Tamriel
to be more than a recipe blog, but one about adventure and exploring beyond your comfort zone. As a suicide
survivor myself, I hope that this little message reminds those among you struggling that you are not alone. RIP
Anthony Bourdain, your legacy lives on in the hearts of all us foodies, budding chefs, and adventurers.
The Summerset Isles are known throughout Tamriel for their light, fragrant dishes, with emphasis
on taste and quality over quantity. Several small dishes are preferred during a meal as opposed to one or
two big dishes such as in High Rock or Skyrim, which leaves the diner with an opportunity to sample a
wide array of flavours! Crawdads are ample in the freshwater rivers and streams throughout Summerset,
and their sweet and tender flesh features prominently in High Elf cuisine. Crawdad quiche is the perfect
food for breakfast or tea, with delicious pieces of crawdad in a delicate quiche base (to save the diner the
indignity of ripping apart shells and claws at the dining table, of course)!
You will need:

❖ 600g fresh crawdads (crayfish), live if ❖ 500g premade shortcrust pastry (or
possible make your own)
❖ 1 red onion, diced ❖ 1 bay leaf
❖ 3 cloves garlic, minced ❖ 1 tsp paprika
❖ 1 lemon, sliced ❖ ½ cup shredded mozzarella
❖ 50g butter, plus extra for brushing ❖ Pinch of chili powder (optional)
❖ ½ cup heavy cream ❖ Ground sea salt, to taste
❖ 5 large eggs ❖ Cracked black pepper, to taste
❖ ¼ cup milk ❖ Fresh parsley, to garnish (optional)
Method:
1. Soak the crawdads in fresh water for 10-15 minutes to clean them. Fill a large pot with water and
boil, adding the lemon slices and a teaspoon of salt.
2. Put in the crawdads and boil for 5 minutes, or until they turn bright red. Remove from the water,
drain, and leave to cool until crawdads are able to be peeled safely.
3. Peel the crawdads (don’t forget to crack open the claws, which contain plenty of juicy meat) and
chop them into small 1” chunks. Place aside in a bowl.
4. Preheat oven to 180°C/356°F. Grease a round pie tin with butter, and roll out the shortcrust
pastry evenly. Place the pastry into the tin, then brush the surface with butter.
5. In a pan, heat the remaining butter and fry the onions and garlic on medium-high heat until
browned and the onions are caramelised. Add the bay leaf and chopped crawdad, and continue
frying until the crawdad browns slightly. Remove from the heat and set aside.
6. In a bowl, whisk together the eggs, cream, mozzarella, salt, pepper, and spices. Add the crawdad
mix, remove the bay leaf, and whisk again until everything is mixed.
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7. Pour the mixture into the pastry case and bake for 35-40 minutes, or until the filling is golden
brown and the crust is nice and crumbly. Remove from the oven and garnish with fresh parsley
to serve.
Garlic Cod with Potato Crust

A Talviel Favorite
This is a very traditional dish from Skyrim that’s simple and makes for a filling and tasty lunch or
dinner. Just like all Nord stereotypes, this recipe speaks for itself and is uncomplicated, so enough with
the chatting and let’s get cooking!
You will need:

❖ 2 medium sized cod fillets, skin removed ❖ 1 tsp paprika powder
❖ 5 medium sized red potatoes, peeled and ❖ 6 cloves crushed garlic
mashed ❖ 1 tsp dried mixed herbs
❖ ¼ cup freshly grated parmesan ❖ Juice of 1 lemon
❖ Salt and crushed black pepper ❖ Butter, for brushing
Method:
1. Marinate the cod in the lemon juice and 4 cloves of crushed garlic, with a sprinkle of salt and
pepper to taste. Refrigerate for 1-2 hours.
2. Preheat your oven to 180°C/356°F. Baste a baking tray well with butter.
3. In a mixing bowl, combine the mashed potatoes, parmesan, remaining garlic, herbs, and salt and
pepper to taste. Blend together well.
4. Remove the cod fillets and pack the potato mix around each fillet evenly with your hands, both
on top and bottom. Transfer to the baking tray and baste with butter.
5. Bake for 35 minutes, until the crust is medium brown. Serve immediately with a side of vegetables
of your choice.
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Salmon Steak
Posted June 9, 2018
Salmon are abundant in the cold clear rivers of Skyrim and naturally make for a delicious meal in
many different forms. Today I will be sharing my recipe for salmon steak, which is simple to make and
is filling and delicious! The key to a good salmon steak is to ensure that it is cooked on high heat so that
it is crisp and seared on the outside while remaining juicy inside. Serve alongside any vegetable dish of
choice for a wholesome meal, such as a fresh salad, mashed potatoes, or vegetable soup (see previous post
for recipe).
If you prefer baking to frying, this recipe also works great in the oven- set your oven at 175°C/347°F
and bake skin side up for 20 minutes.
You will need:

❖ 2 thick salmon fillets, deboned and with ❖ 1 tbsp teriyaki sauce
skin on ❖ Olive oil
❖ 3 cloves garlic, finely minced ❖ Fresh dill stalks
❖ Sea salt ❖ 3 tbsp sour cream
❖ Pepper, to taste
Method:
1. At least 3 hours prior to cooking, start to marinade your salmon. Firstly, roll salmon lightly in sea
salt. In a bowl, add the olive oil, pepper, teriyaki sauce, garlic, and a pinch of dill, and mix well.
Use your hands to rub this mixture into the salmon, making sure both the skin and meat are
evenly seasoned. Cover with cling wrap and refrigerate.
2. When the salmon has absorbed the marinade, heat a pan to maximum heat and drizzle lightly
with olive oil. Cook salmon skin side down until skin is crispy, then turn over and cook for an
additional 5-7 minutes.
3. To serve, mix plucked dill leaves with sour cream and place a dollop on the side of your dish.
Enjoy!
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Senchal Curry Fish and Rice

Senchal is a bustling port city in Southern Tamriel, famed for being the largest in the region. Its
markets and bazaars are fragrant with exotic spices traded by ships, and the local specialty of fish curry
and rice is an ode to the lively local tastes. Smooth, rich, and spicy, this curry evokes the essence southern
Tamriel. Fluffy basmati rice makes this dish a wholesome and delicious addition to any feast.
You will need:

❖ 3 large fillets of white fish, e.g. snapper ❖ 2 tsp garam masala
or basa, deboned and cut into chunks ❖ 3 cloves garlic, finely chopped
❖ 2 tbsp curry powder ❖ Salt
❖ 1 red onion, chopped ❖ 2 stalks okra
❖ 2 tomatoes, chopped ❖ 1 cup water
❖ Stalk of coriander ❖ ½ cup coconut milk
❖ 5 tsp chili powder ❖ Basmati rice, steamed
❖ 3 tsp ground turmeric
Method:
1. Firstly, marinade the fish. In a bowl, combine chili powder, 1tsp turmeric, 1 tsp chili powder, 1
clove garlic, and a pinch of salt. Mix ingredients well and season your fish chunks, then cover in
cling wrap and refrigerate.
2. In a pot, fry the onions, garlic, and tomatoes until completely cooked. Add the remaining dry
ingredients, water, coconut milk, and a pinch of salt, then stir on low heat for 10-15 minutes or
until curry is thicker and reduced.
3. Stir in the fish pieces and okra and cover for an additional 15 minutes, allowing the curry to
simmer.
4. Garnish with coriander and serve hot over steamed basmati rice.
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Shadowfen Fish Tibs

Posted May 4, 2018
This recipe is for @bisexualsoldier-76, one of the winners of my 3000 follower giveaway! They requested a
Shadowfen fish dish inspired by the 2017 ESO New Life Festival event.
The Fish Boon Feast is an important part of Argonian New Life Festival celebrations, in which fish
dishes are given to the infirm and the needy. Traditionally, the fish should be caught by yourself in the
swamps of Black Marsh, but if you’re not in the region, you can still celebrate! Even though New Life
Festival is over for now, this delicious Argonian-style dish is perfect for any time of year and is one of the
most popular styles of preparing fish in the Shadowfen region.
You will need:

❖ 550g cod or other white fish fillets, ❖ Vegetable oil
deboned and chopped into large chunks ❖ 1 tbsp smoked paprika powder
❖ 2 cups freshly squeezed lime juice ❖ 1 ½ tbsp berbere spice (if you can’t find
❖ ¼ cup tomato sauce it store bought, the recipe is in the back
❖ ¼ cup fish or vegetable stock of the book under Seasonings)
❖ 2 tbsp grated ginger or ginger paste ❖ Handful of chopped coriander
❖ 4 cloves garlic, finely chopped ❖ Steamed rice or flatbread, to serve
❖ 1 small onion, chopped
Method:
1. In a mixing bowl, combine the berbere spice and lime juice. Marinate the fish for 1 hour in the
refrigerator.
2. Fry the onions and garlic in oil until lightly browned, and add the paprika powder and ginger.
Stir for 2 minutes, then pour in the stock, tomato sauce, and fish with the juice and spice mix.
3. Sauté the fish until browned evenly and cooked through, about 5-6 minutes. Garnish with
coriander and serve immediately with rice or flatbread.
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Silverside Perch Pudding

Posted May 18, 2018
Budget Friendly
Fish pudding, despite containing the name pudding, is not a dessert. By the Nine, please don’t try to
serve it with chocolate sauce. It is, however, a type of smooth, mild-flavoured fishcake that is delicious
when sliced and served on bread, with salad, or just on its own! Best of all, it can be eaten cold or warm-
this Nord staple is a great food if you’re on the go!
You will need:

❖ 500g skinless and boneless white fish ❖ 2.5 tsp ground sea salt
fillets, kept cold (perch and cod are ❖ 2 tsp ground black pepper
good choices) ❖ ½ tbsp capers
❖ 15g potato flour ❖ 1 tsp fresh dill
❖ 350ml cold milk
Method:
2. Before starting, make sure the fish and milk are very cold, but not frozen. This will help the
mixture stay together. If you can spare the time, pop the fish in the freezer for 5 minutes before
starting for the optimum chill.
3. Chop the fish fillets into chunks and blend until smooth in a blender. Add the potato flour,
pepper, dill, and capers and whiz again until the paste is thick and congealed.
4. Pour in the milk and continue to blend until the mixture is even and free of lumps.
5. Transfer the paste into a nonstick form and bake for 1 hour, or until solid. Wait until cool to
remove from the form.
6. Fish pudding can be served in many ways, both as a dish and as a snack. As a main, serve warm
with white sauce and vegetables. For an easy breakfast, cut into slices and serve on bread or
crispbread, hot or cold, with caviar paste or cheese as they do in Norway! Can be kept for up to
1 week refrigerated.
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Mains
Vegetarian
Bravil’s Best Beet Risotto
Vegetarian
Before I start talking about this recipe, let me make one thing clear: I cannot stand beetroot and most
root vegetables. I am quite simply not a fan. On my first visit to Bravil, I stayed with a relative from my
mother’s side, who brought out beet risotto as the main course one evening. I must have looked
unenthusiastic, but being the polite guest I am, I started to eat… and it was delicious. “I’ve never enjoyed
beetroot in my entire life!” I exclaimed. “Well, that’s because this isn’t just any old beet recipe, this is
Bravil’s best beet risotto!” Auntie Celia replied. Honestly, I never tried any other beet risotto while I was
in Bravil, but I’m inclined to agree that it’s indeed the best. Serves 4.
You will need:

❖ 2 large red beets, peeled and shredded ❖ 4 cloves garlic, crushed
❖ 3 cups arborio rice ❖ 2 tsp dried mixed herbs
❖ 150g butter ❖ ½ cup grated grana padano or parmesan
❖ 6 cups chicken or vegetable stock cheese
❖ 1 cup dry white wine ❖ Salt and pepper, to taste
❖ 2 small red onions, chopped ❖ Olive oil for frying
Method:
1. In a large pot, bring the stock to a boil and add the rice, boiling for 5 minutes. Reduce to medium
heat, then add the white wine, stirring through.
2. Leave semi covered to cook, stirring every 3 minutes or so to make sure the rice doesn’t stick to
the pot.
3. In a pan, lightly fry the beets with the herbs in olive oil until tender. Add salt and pepper to taste.
4. When the rice has reduced to an al dente consistency, mix in the butter. Add the beets and stir
through well, until everything has turned an even colour.
5. Leave the pot uncovered and continue stirring every 3 minutes until the rice is soft and sticky.
Remove from the heat and add the cheese, stirring through until melted.
6. Serve immediately in deep dishes, with an additional sprinkle of cheese or pepper if you wish.
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Pelletine Tomato Rice

Vegan
Pelletine tomato rice is a simple yet filling meal that is easy to make on the road or at home. The rice
is flavoured with rich tomato and spices, which makes it anything but bland. This dish is hearty,
delicious, and full of all the goodness that will keep you working hard and adventuring.
You will need:

❖ 1 cup rice ❖ 1 tsp chili powder
❖ 3 tomatoes, chopped ❖ 1 tsp curry powder
❖ 1 tin tomato paste ❖ 1 tsp turmeric powder
❖ 1 brown onion, chopped finely ❖ 1 tsp cumin seeds or powder
❖ 2 cloves garlic, chopped finely ❖ ½ tsp pepper
❖ 1 tbsp ginger paste, or one small ginger ❖ 1 tsp salt
root, chopped finely ❖ 2 tbsp olive oil
❖ Sprig of coriander, chopped
Method:
1. In a large bowl, soak your rice in water for 45 minutes, then drain and set aside.
2. Combine the tomato paste, garlic, ginger, coriander, and onion. In a small bowl, combine all the
dry spices and mix thoroughly, then add to the tomato paste mix.
3. Heat the oil in a large skillet. Add the tomatoes and cook until soft. Stir in the pre-soaked rice,
then add the tomato paste mix and stir well until rice is coated evenly. Add 1 cup water and stir
into the rice. Cover skillet with lid and simmer on medium heat for 10 minutes, or until rice is
soft.
4. Remove from heat and stir thoroughly to make sure the rice is coated completely in tomato mix.
Serve immediately on its own, or garnish with fresh vegetables.
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Mains
Late Hearthfire Vegetable Tart

Vegetarian, Budget Friendly
Something I’ve been noticing lately is that people just don’t want to eat their vegetables. Why? Why
would you deprive yourself of this whole new realm of deliciousness (unless you observe the Green
Pact)? I’ve narrowed the problem down to this: vegetables are often cooked until they’re lifeless, mushy
slop. If you feel like your daily veggies are a disgusting chore to chow down, then let me change your
mind with this delicious, fresh, easy to make vegetable tart, the perfect meal or snack this Hearthfire.
You will need:

❖ 350g frozen shortcrust pastry ❖ 1 small carrot, diced
❖ 1 medium zucchini, sliced ❖ 4 eggs
❖ ½ cup sundried tomatoes ❖ ½ cup milk
❖ 1 small fresh tomato, sliced thinly ❖ 1 sprig fresh rosemary
❖ 4 cloves garlic, minced ❖ 1 sprig fresh oregano
❖ 1 red onion, sliced ❖ 1 sprig fresh parsley, to garnish
❖ 1 capsicum (any colour you like!), diced ❖ Salt and pepper, to taste
❖ 1 cup baby spinach ❖ Olive oil
Method:
1. Preheat oven to 200°C/392°F. Roll out the shortcrust pastry and press into a pie tin greased with
olive oil. Coat the top layer of the crust with olive oil and set aside.
2. In a pan, lightly fry the garlic and onion, and add the carrots until they soften slightly and the
spinach until it wilts. Set aside to cool.
3. In a mixing bowl, whisk together the egg, milk, salt and pepper, and leaves from the oregano and
rosemary. Stir in the sundried tomatoes, capsicum, and the cooked vegetables.
4. Pour half the mixture into the tart crust, then layer the surface evenly with zucchini slices. Pour
on the rest of the mixture and layer the top surface with tomato slices.
5. Bake for 25-30 minutes on the middle shelf, until the crust and filling are a nice golden brown.
Leave to cool for 10-15 minutes, then garnish with parsley and serve hot.
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Chicken’s Egg Vegetable Cheese Omelette

Budget Friendly
Recipe requested by @definitely-not-mannimarco and is also for all cooking newbies on my blog!
When I was a young girl, the first thing I ever learned to cook was an omelette. I remember the
frustration of trying to flip the damn thing over, but until I got the hang of it, I used to slide it cooked
side down onto a plate, then flip the plate back onto the pan. Easy right? Well, this recipe definitely is.
It makes a wonderful, healthy breakfast, but can really be eaten at any time of day.
You will need:

❖ 3 chicken’s eggs ❖ 1/3 cup of baby spinach
❖ 3 tbsp milk ❖ 2 large slices of cheese, diced (Eidar is
❖ ½ tsp dried Italian herbs preferred, but Jarlsberg or Swiss cheese
❖ 1 medium portobello mushroom, is also nice)
chopped finely ❖ Salt and pepper, to taste
❖ ½ tomato, diced ❖ Pat of butter for frying
Method:
1. In a large mixing bowl, crack the eggs, then add the salt and pepper, herbs, and milk. Whip
thoroughly with a balloon whisk or fork until bubbles form, then set aside.
2. Heat a medium sized frying pan on medium heat and add the butter. Throw in the spinach and
stir until it has thoroughly wilted. Add the mushrooms and tomato and fry for another 2 minutes.
Mix the ingredients thoroughly and spread them evenly across the pan.
3. Pour in the egg mixture and fry for 4-5 minutes, flipping over the edge periodically to see if the
bottom has browned. In the meantime, sprinkle the cheese evenly over the top of the omelette.
4. When the base of the omelette has cooked, flip it over (use the plate method I mentioned above
if you have trouble with this) and leave to cook for another 4-5 minutes, or until the cheese has
melted and the egg is golden brown. Remove from the heat.
5. Slide onto a plate and serve immediately.
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House Hlaalu Pumpkin Risotto

House Hlaalu are one of the greatest influential houses in Morrowind and Vvardenfell. It’s no
surprise then, that their personal chefs have much experience and knowledge in the art of fine cuisine.
This recipe is rich and warm, perfect for Raven Rock nights when you’re tired of ash yams!
You will need:

❖ 1 ½ cups Arborio rice ❖ Olive oil
❖ 1 cup pumpkin, mashed ❖ Dry Italian herb mix
❖ 3 cups vegetable stock ❖ 1 tsp paprika powder
❖ ½ cup grated mozzarella cheese ❖ 20g butter
❖ ½ cup grated parmesan cheese ❖ ½ cup white wine
❖ 1 brown onion, chopped
Method:
1. Cook the onions and garlic in olive oil until glazed and brown. Transfer to a large saucepan and
add the stock and butter.
2. Add rice and boil while stirring continuously. When rice is al dente, add the wine, herbs, paprika
powder, and pumpkin. Be sure to keep stirring to prevent the risotto from sticking to the bottom
of the pan.
3. Continue to cook until the risotto has reached a soft, glutinous consistency (about 20 minutes).
Stir in the cheeses until they are evenly spread and melted.
4. Serve in a deep plate and garnish with more herbs and cheese if you like.
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Gilane Garlicky Greens

Vegan
Today’s recipe is from Gilane in southwestern Hammerfell, and is sure to tickle the fancy of you
garlic-lovers! In Gilane, it’s common to serve garlic greens atop a bed of quinoa or couscous, but this
versatile side dish also goes well with rice or potatoes, meat, and fish dishes. This super easy dish is a
delicious way to chow down your daily vegetables, and takes only 10 minutes to cook!
You will need:

❖ 250g fresh spinach or other leafy greens ❖ 1 green paprika, diced
(kale, watercress, or bak choi also work ❖ 1 fresh jalapeño pepper, sliced thinly
well) ❖ 5-8 cloves garlic, minced (adjust to your
❖ 100g broccolini or broccoli, chopped taste)
into bite-sized pieces ❖ 2 tsp garlic salt
❖ 50g fresh sugar snap peas, in pods ❖ Olive oil, for frying
Method:
1. In a pan or wok, fry the garlic in olive oil on medium heat until it begins to turn golden, about 2
minutes.
2. Add the broccoli, paprika, jalapeño and peas, and toss gently until the broccoli stems are tender.
3. Lastly throw in your leafy greens with the garlic salt, and sauté the vegetables well until the greens
are soft and cooked through. Season with extra salt and pepper, if you wish.
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Spinner’s Taboo Salad

Traditionally made by Bosmer in Reaper’s March who are non-adherent to the Green Pact, this salad
is a perfect example of Bosmer-Khajiit fusion cuisine of Northern Elsweyr. With an eclectic array of
wholesome ingredients and a sweet-and-spicy peanut sauce, this is the perfect vegetarian main or a side
for satay.
Note: This is a traditional Indonesian salad dish called gado-gado, which has a number of regional
variants. This particular version is how I’ve eaten it since I was a child, and still gets served in the family
home at least a couple of times a month!
You will need:

❖ 1 cucumber, sliced ❖ 2 tbsp kecap manis (Indonesian sweet
❖ 2 large potatoes, peeled and cubed soy sauce), plus extra to serve
❖ 50g string beans, sliced ❖ 2 large shallots, chopped finely
❖ 1 large tomato, sliced ❖ 400g peanut butter, any texture
❖ 150g cabbage, shredded ❖ Around 150ml hot water, depending on
❖ 2 eggs, hardboiled and sliced the consistency of the sauce you prefer
❖ 100g tempeh, sliced ❖ 1 tsp salt
❖ 100g firm tofu, cut into cubes ❖ 25g roasted peanuts, chopped
For the sauce: ❖ Prawn crackers (kerupuk) or arrowroot
❖ 3-4 chilis, chopped (I like bird’s eye crackers (emping), to serve
chilis)
Method:
1. In separate pots, cook the vegetables first. Boil the cabbage in salted water until just tender, about
5 minutes. The potato should take about 10-15 minutes until tender, and the green beans only 5
minutes. Drain and set aside to cool.
2. Fry both the tofu and tempeh together in very hot oil, to ensure the outsides are nice and crisp.
The tofu will take less time than the tempeh to cook as you don’t want it to be crunchy all the
way through. Once again, set both aside to cool while you make the sauce.
3. To make the sauce, dilute the peanut butter with hot water, a bit at a time. I like my sauce to be
not too sticky but not watery, so adjust the water level to your preference.
4. Add the salt, kecap manis, peanuts, and shallots to the peanut butter. Stir well until combined
thoroughly.
5. To assemble your salad, mix together the raw and cooked vegetables, followed by the egg, tempeh,
and tofu. Add a liberal amount of peanut sauce on top, and finish with a crushed handful of
prawn or arrowroot crackers, and an extra swirl of kecap manis if you wish!
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Baking and Desserts
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Baking & Desserts
Breads, Biscuits & Muffins

Basic Bread
It’s no exaggeration to say that bread is the backbone of Tamriel’s food, providing nourishment to
anyone from adventurers to children at home to the brave soldiers of the Imperial legion. Bread can be
used as part of a meal, such as with Elsweyr Fondue, or is delightful on its own with some fresh butter
or a dollop of honey. The smell alone of a hearty, crusty loaf can warm the heart of even a draugr, and
this simple recipe will teach you how to make fine bread fit for a Jarl’s table.
You will need:

❖ 200g white bread flour ❖ 1 tbsp sugar
❖ 300g wholemeal/other brown bread ❖ 100ml fresh whole milk
flour ❖ 200ml water
❖ 2 tsp baker’s yeast ❖ 1tbsp butter
❖ Pinch of salt ❖ 1 beaten egg
Method:
1. Combine dry ingredients in a large mixing bowl and make a well in the centre. Heat the milk,
butter, and water together until warm, then stir into the dry ingredients. Knead by hand for
roughly 10 minutes until the dough is smooth and stretchy.
2. Shape dough into a ball and place it in an oiled bowl, cover with plastic wrap, and rest it in a warm
place for 1.5 hours or until dough has doubled in size.
3. Dust your work surface with flour and knead dough for 2 minutes. Mould your dough into a
loaf shape and place in a bread tin for 1 hour, or until dough has once again doubled in size.
4. Preheat your oven to 200°C/400°F.
5. Brush your loaf with the beaten egg to glaze and bake for 15 minutes. Remove from oven and
create 3 scores across the top with a knife, and place it back in the oven for an additional 15-20
minutes or until golden brown. Another way to check if your loaf is ready is by tapping it- it is
ready if it sounds hollow.
6. Cool loaf for 10 minutes before turning it out to cool, and wait until completely cool before
slicing.
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Braided Bread
A Talviel Favorite
My mother-in-law’s recipe book has been invaluable over the more recent years of my cooking
journey, and today’s recipe (ever so slightly adjusted) is one that fans have been clamouring for: braided
bread. This delicious, light brioche is sweet and fragrant- if you don’t have saffron, try using a good
amount of nutmeg, cinnamon, or any other spice you wish!
You will need:

❖ 900g flour, plus extra for dusting ❖ ½ tsp salt
❖ 200g butter, melted ❖ 250g caster sugar
❖ 500ml warm (not hot!) milk ❖ 1g saffron
❖ 50g dry yeast ❖ 2 eggs, beaten
Method:
1. Combine the butter, half the milk, and yeast. Stir thoroughly and set aside until the yeast is frothy.
2. Add the rest of the milk, sugar, and saffron once the yeast is frothy. Add one of the eggs to the
mixture and beat on medium speed with an electric mixer with dough hooks if possible.
3. Once the mixture is smooth, add the flour, and crank the speed up to high. Continue to mix until
the ingredients are well combined and you have an even, yellow dough. Cover with cling wrap
and set aside in a large bowl for about 3 hours to rise. The dough may need a second proofing if
it starts to spill over, but try to keep the rising time to about three hours to allow the saffron to
infuse.
4. On a lightly floured surface, divide the dough into 3 even lumps, and roll each of them out
individually into ropes. It’s important that you don’t over-flour the dough, as it’s very buttery
and really doesn’t need any to prevent it from sticking. I like my strands to be at least an inch
thick, so they get nice and fluffy when baking. If you prefer, you can divide the dough into two
separate batches to make smaller breads- simply make 6 ropes instead of 3.
5. With the dough resting on a baking sheet lined with paper, pinch the tops of the three ropes
together to join them, and braid your bread. It should neither be too tight or too loose- it should
hold if you pick it up.
6. Set the braided dough aside for 30 minutes. Turn your oven up to 250°C/482°F. Brush with the
other egg over the bread (be sure to get in the corners!) to give it a pretty glaze, and bake on the
middle shelf for 8-10 minutes. Leave to cool for at least 15 minutes on a wire rack before eating.
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Talviel’s Very Best Sourdough

A Talviel Favorite
I’ve been asked on occasion why Nords don’t include yeast in our bread recipes, yet make such
delicious, flavourful bread. In Skyrim, we prefer using sourdough starter, where the wild yeast present
in flour does the job for us. This recipe is my tried-and-tested favourite, and I usually make these lovely
loaves twice a week. It is quite time consuming, so be sure to start at least 24 hours in advance.
For novice bakers, this may be a slight challenge that will take some time to get right, but persistence
pays off! Be sure to use the best ingredients you can and follow the recipe closely. For best results, use a
kitchen scale.
Note: I cultivated my own sourdough starter from scratch in January 2020, using only water, plain
yoghurt, and strong wheat flour. This took a couple of weeks to activate, so if you’re keen on getting started
on sourdough right away, you can always use prepackaged yeast or buy sourdough starter.
You will need:

❖ 300g strong white bread flour (the ❖ 180ml filtered water, at room
stronger the better), plus extra for temperature
dusting ❖ 10g caster sugar
❖ 150g spelt flour ❖ 10g table salt
❖ 150g rye flour ❖ 2 tbsp vegetable oil, for greasing
❖ 350g sourdough starter
Method:
1. Combine all the ingredients but the oil in a large mixing bowl, and knead until a moist, even
dough forms. Depending on the weather and humidity, you may need to add more flour or water
to get the right consistency- add only a tablespoon at a time if need be.
2. Turn your dough out onto a clean surface dusted well with flour. Knead well, turning the dough
over often to make sure all the ingredients are evenly incorporated. Continue kneading for at least
5 minutes (preferably 10, depending on how much of an arm workout you can handle).
3. When your dough is firm, smooth and stretchy, form into a ball and dust lightly with flour. Put
2 tbsp vegetable oil into your mixing bowl, swirling it around to make sure the sides are covered.
Pop your dough into the bowl, cover with cling wrap, and leave it in a warm place to rise.
Sourdough does take a bit longer than regular bread to rise to double its size. In my experience,
at least 2-3 hours in summer and up to 6 hours in winter (I generally put the bowl near a heater
in winter).
4. When your dough has doubled in size, turn it out onto a clean floured surface and knead
vigorously again. The oil will have permeated the dough somewhat, so be sure to incorporate it
all but avoid adding more flour than necessary to prevent the dough from sticking to your
counter.
5. Once your dough has been knocked back (it should be a firm, smooth ball), pop it back in the
bowl and leave it to rise to double in size again, and repeat the previous step. I do this at least twice
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if I’m pressed for time, but normally I do two proofings on the first day, leave the dough
overnight on the counter (be sure to keep it covered!), and do a final proofing the next morning.
6. Before you start baking, decide on what size you want your loaf to be. This recipe can make two
small loaves, but I prefer having one big round loaf. Whether you use a bread tin is up to you! At
least one hour in advance, knock back your bread once more, shape it into the form you want,
and leave it to rise once more until about 1.5x the original size (if you’re using a bread tin, do this
before putting the dough in the tin and leave to rise while covered with cling wrap).
7. Preheat your oven to 200°C/390°F. When your dough is ready, dust the surface lightly with flour
and use a sharp knife to score the surface (a blunt one will create a jagged surface that may let out
more air, leading to flat, hard bread). I usually make a big cross or three horizontal scores across
the surface, but just make sure that there is enough space for excess steam to escape from the
bread evenly as it bakes.
8. Before putting the bread into the oven, sprinkle the surface with a tablespoon of cold water. This
will help the surface get nice and crispy.
9. Bake for 35 minutes on the middle shelf, give or take, depending on how dark you like your bread
crust. You’ll know the bread is done when it sounds hollow when tapped. Remove the bread
from the oven and leave to cool for about 15 minutes before turning it out onto a wire rack
(especially important if you’re baking in bread tins as it’ll prevent the bread from getting soggy).
10. This sourdough is best eaten warm and fresh, but it can be kept for up to 10 days unsliced
when sealed in a plastic bag and kept in a dry, dark place.
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Azura’s Star Bread

A Talviel Favorite
This recipe is dedicated to @searchingwolf, whose story about how Tastes of Tamriel helped them for my 5000
follower giveaway really inspired me!
This delicious brioche is sure to delight any chocolate lover or Azura worshipper in your life. While
the final result looks daunting, it’s surprisingly easy to make and is absolutely delicious served warm for
breakfast, tea, or dessert. Try it with a dollop of custard for some extra indulgence!
You will need:

❖ 3.5 cups plain flour, plus extra for ❖ 1 cup caster sugar
dusting ❖ Nutella (as much as you want, I keep a
❖ 1 sachet yeast 1kg jar in my kitchen at all times!)
❖ 1 cup milk ❖ 1 tbsp black food grade glitter
❖ 250g butter ❖ 1 egg
❖ 2 tsp vanilla essence
Method:
1. Melt together the milk and butter until warm, but not hot. In a mixing bowl, add the sugar and
yeast into the butter mixture, and stir until mixed. Leave to stand for 15-20 minutes to activate
in a warm place, until frothy.
2. Add the flour, glitter, and vanilla essence to the yeast mixture and knead well. The dough should
be soft, but not sticky or dry. Cover with a tea towel and leave to rise in a warm place for 30
minutes.
3. Come back and knead the dough again, pushing out the extra air. Dust with a bit of flour if you
need, to prevent the dough from getting sticky. Leave to prove again for another 30 minutes.
4. Preheat your oven to 180°C/356°F, and line a baking tray with baking paper.
5. Divide the dough into four equal portions (or more if you want more layers, in the picture I have
used 6 layers of dough), and dust your working surface lightly with flour. Using a rolling pin, roll
the first segment into a flat circle (it doesn’t have to be perfect), about 7” diameter. Baste the
surface from corner to corner thoroughly with Nutella- be generous with it!
6. Repeat with the remaining dough, layering one on top of the other. Do not baste the top layer.
Use your fingers to gently pinch together the layers.
7. Place a small glass directly in the centre of the dough, and press down gently. Using a knife, cut
around the glass and divide the dough first into 4, then 6, then 12 segments. Take 2 segments and
twist them together twice, pinching the edges together at the end. Repeat the process until you
have a full star!
8. Remove the glass, whisk the egg, and baste the entire bread lightly to make a nice glossy egg glaze.
9. Transfer to the baking tray and bake on the middle shelf for 30 minutes, until a nice golden
brown. Remove and transfer to a cooling rack for 20 minutes, and enjoy by pulling off each
“leaf”!
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Cyrodiilic Cornbread
Budget Friendly
Cyrodiil’s cornbread is like no other. Crisp on the outside, soft and buttery on the inside, this
delicious bread complements most dishes yet is perfect to eat on its own. Cornbread is versatile as it
works as both sweet and savoury. My favourite way to eat this is with a dollop of whipped butter and
maple syrup, but have fun experimenting with toppings and dips to discover a whole new dimension of
delicious!
You will need:

❖ 1 cup cornmeal ❖ 2 tbsp brown sugar
❖ ¾ cup flour ❖ ½ cup butter, softened
❖ 2 eggs, beaten ❖ 2 tsp baking powder
❖ 1 ½ cups buttermilk ❖ ½ tsp salt
Method:
1. Preheat your oven to 220°C/425°F. Grease your loaf pan with butter.
2. In a bowl, combine your dry ingredients. In a separate bowl, combine the eggs, butter, and
buttermilk. Add the wet mixture to the dry and stir thoroughly until smooth. Pour into the loaf
pan.
3. Bake for 20-25 minutes, or until the top is crisp and golden. Remove from pan to cool on a wire
rack, and serve warm with butter.
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S’jirra’s Famous Potato Bread

Posted July 7, 2018
What’s better than potatoes? Potato bread! This thick, delicious loaf, made popular by the Khajiit
S’jirra at Faregyl Inn, is a perfect accompaniment to a hearty stew, soup, or ragu. It is also great for
breakfast with a savoury spread or cheese, and is bound to be a crowd pleaser at home or on the road.
Try this recipe yourself to find out why S’jirra’s potato bread is so famous!
You will need:

❖ 1 large potato, peeled and diced ❖ 2 tbsp sugar
❖ 1 ½ cups water ❖ 2 tbsp butter
❖ 2 packets dry yeast ❖ 1 tbsp salt
❖ 6 ½ cups bread flour ❖ 2 tbsp flour
Method:
1. Boil the potato cubes for about 15 minutes, or until soft. Do not drain, but set aside ½ cup of the
cooking liquid. Mash together the potato and remaining liquid.
2. In a large mixing bowl, combine yeast with the ½ cup potato water. Add the mashed potato
mixture, dry ingredients, and butter. Beat well for five minutes or until dough is firm and smooth.
3. Remove the dough from the bowl and knead on a lightly floured surface for 6 to 8 minutes, or
until dough is smooth and elastic. Place in a greased bowl and cover. Let rise in warm place for
an hour, or until dough has doubled in size.
4. Punch down, turn out onto a floured surface, and divide dough into two. Cover, and let rest for
10 minutes. Shape each half into a loaf. Place two in greased loaf pans, cover, and allow to rise
until double in size (35 minutes).
5. Preheat oven to 190°C/375°F. Before baking, brush tops with a bit of cold water and dust with
additional flour for a crisp crust.
6. Bake for 40 minutes, or until the crust is dark brown. Remove from pans and cool on wire rack.
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Paarthurnax Snacks
Drem yol lok, fahdon! Greetings, friends! At one of my cooking classes recently, a young mother
asked me if I had any suggestions for a simple, healthy snack for young children. As I know nothing
about children, I had to think long and hard about this. What do they even like to eat in the first place?
Thinking far back to my childhood, where snacks were a rarity as we were poor, I recalled the cheese
biscuits my mother and I used to occasionally make together when I was a toddler (which is probably
what led to my lifelong love of cooking). These savoury biscuits are delicious and crunchy, and
incredibly easy to make for or with your kids! I decided to go with the name ‘Paarthurnax snacks’ after
my dragon friend at the Throat of the World, as it seems every child these days wants to be the
Dragonborn, and the shape will definitely keep them entertained!
But grownups, never fear! Make some for yourself by adding some herbs, sea salt and cracked black
pepper, or even a pinch of chili powder to them for a bit of a kick. They also make a great homemade
gift when placed in a nice tin that will make your friends and family say “For me? Thanks!” (Or as we
say in Dovahzul, Fah zu’u? Kogaan!)
You will need:

❖ 100g whole wheat flour (or plain flour if ❖ 100g butter, cold and cubed, plus extra
you prefer), plus extra for dusting for greasing
❖ 180g cheddar cheese or other hard ❖ 1 egg yolk
cheese (mild or strong depending on ❖ Rolling pin
preference), grated ❖ Dragon-shaped cookie cutters
Method:
1. In a mixing bowl, combine the flour, cheese, egg yolk, and butter. Add your extra condiments if
desired. Knead until smooth, cover in cling wrap, and refrigerate for 30 minutes.
2. Preheat your oven to 180°C/355°F. Grease a baking tray well with butter, and dust a clean surface
well with flour.
3. When the dough has solidified, roll it out flat until it is about an inch thick and use the cookie
cutters to shape your biscuits. Space them finger-width apart on the baking tray and bake for 15-
20 minutes, or until golden brown. Remove from the oven and cool on a rack for 30 minutes
before eating. Biscuits can be kept for 1 week in a sealed airtight container.
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Banana Millet Muffin

I’ve realised that I haven’t posted any breakfast recipes of late, which is shocking as any adventurer
should know that breakfast is essential if you’re going to start your day by fighting bears or chopping
down trees. However, I know all too well how it is when you’re sitting down tucking into a nice breakfast
only to get ambushed by bandits, so as an adventuring staple, I now enjoy making a batch of muffins
before leaving for the wilderness so I can wield breakfast in one hand and a sword in the other! Practical,
no?
You will need:

❖ 250g wholemeal flour ❖ 1 egg
❖ 80g millet flour ❖ 1 cup honey
❖ 200g unsalted butter, plus extra for ❖ 200ml buttermilk
greasing ❖ 1 tsp salt
❖ 3 large ripe bananas, mashed ❖ 1 tsp baking powder
Method:
1. Preheat your oven to 200°C/392°F. Grease 2 muffin tins with butter, and line them with paper
muffin liners if you wish.
2. In a mixing bowl combine the dry ingredients. Slowly beat in the buttermilk until a smooth paste
begins to form. Add the banana, egg, and honey and continue beating. Finally, whip in the butter
until the mixture is a smooth, even batter.
3. Fill the muffin tins ¾ full with the batter. Bake for 15-20 minutes, until golden brown and cooked
on the inside (check by poking a muffin with a toothpick–if it comes out clean you’re good to
go!).
4. Leave to cool for 10 minutes before removing muffins from the tin. Best eaten while fresh, but
can be kept up to a week refrigerated in an airtight container.
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Rorikstead Brown Cheese Muffins

Posted May 12, 2018
A Talviel Favorite
Rorikstead is Skyrim’s most fertile farming village and churns out all sorts of delicious fresh produce
ranging from fruits and vegetables to meat and dairy. It’s my favourite place to buy ingredients, and
when I was there I learned of a delicious brown cheese made from the whey of cow or goat milk by
Cowflop Farmhouse.
This cheese, also known as brunost, is a local special in Rorikstead and after one taste, I was hooked.
While the locals enjoy it on some good rye bread with a lick of strawberry jam, I figured that brunost
would be a great ingredient to feature in my cooking as it really showcases an ingredient unique to my
homeland of Skyrim. Here is my recipe for brown cheese muffins, which are perfect for breakfast and
tea. They are flavourful on their own but are also good with fresh butter or jam!
NB: Brunost, or brown cheese, is native to Norway and they come in solid blocks that are
cut with a cheese scraper. You can find it at specialty dairy shops or import delis, usually
under the brand Tine. There are several different kinds of brunost, but my favourite for this
recipe is fløtemysost, which has a delicious sweet flavour and a creamy texture. If you are
lactose intolerant, try gjetost, which is made from goat’s milk and is firmer and more savoury.
You will need:

❖ 200g brunost, grated ❖ 200ml ricotta or cottage cheese
❖ 175g plain flour ❖ 50g brown sugar
❖ 3 large eggs ❖ 1 tsp baking powder
❖ 75g butter, melted, plus extra for ❖ 1 tsp vanilla extract
greasing
Method:
1. Preheat your oven to 200°C/400°F. Grease two muffin tins well with butter.
2. In a large mixing bowl, mix the ricotta and butter. Add the flour, baking powder, vanilla, and
brunost, and mix until a thick batter is formed. The brunost will still be in shreds as opposed to
dissolved, which is fine as long as it is evenly mixed through the batter instead of in clumps.
3. Whisk the eggs and sugar with a balloon whisk until light and fluffy. Add this to the batter and
whip until completely blended through.
4. Pour the mixture into the muffin tins, about ¾ full so they have space to rise, and bake for 15-20
minutes, or until golden brown and slightly crisp on top. Leave to cool for 15 minutes before
removing from the tray.
5. Can be kept for up to a week when refrigerated in an airtight container.
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Pies
Kwama Egg Quiche
Budget Friendly
Who doesn’t love a good quiche? Warm flaky pastry and rich fillings make quiche one of the best
comfort foods around. Today, we’re making Kwama egg quiche, with juicy tomatoes and gooey cheese
to liven it up. You can also add ham, bacon, or other veggies if you so wish- this dish is versatile! Perfect
for any meal of the day, this quiche is going to be your new favourite recipe.
You will need:

❖ 4 large eggs ❖ ¼ cup mozzarella cheese, shredded
❖ 1 pie crust ❖ 1 ¾ cups heavy cream
❖ 100g butter ❖ 2 cloves garlic, diced
❖ 2 tomatoes, diced ❖ ½ onion, diced
❖ ¼ cup Swiss cheese, shredded ❖ Salt and pepper, to taste
Method:
1. Preheat oven to 230°C/450°F. Place your pie crust into a greased pan.
2. In a pan, heat the butter and sauté the onion, garlic, and tomato, until the onions and garlic are
browned evenly. Spread across the base of the pie crust, coating the edges with the butter (use
more if required).
3. In a bowl, beat together the eggs, cream, cheese, salt and pepper. Pour evenly over your tomato
base.
4. Bake for 20-25 minutes, or until crust is golden brown and the contents are solid. Remove from
the tin to cool for 20 minutes, and serve warm with a side of fresh salad.
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Summerset Rainbow Pie

Posted June 7, 2019
Dessert pies are severely underrated, which is sad as they’re such a delight to make and eat! Created
by Chef Donolon in 2E, the original rainbow pie has been made with all sorts of fillings, but my recipe
is based on the Altmer version, that’s popular at cultural celebrations in the Summerset Isles. With more
crunch than cake, a whole palette of gooey rainbow coloured fillings, and a buttery, sweet crust, you’ll
soon find out why this delicious pie is all the rage in Summerset! It requires a fair bit of time and patience
to make, but the end result is worth it!
Happy Pride Month to all my LGBTQ+ followers! You are loved and this recipe is dedicated
to all of you! ❤️🧡💛💚💙💜
You will need:

❖ 2 cups plain flour ❖ 1 cup lemon curd
❖ 250g butter ❖ 6 kiwifruits, peeled and sliced
❖ 1 tsp baking powder ❖ 1 cup fresh or frozen blackberries
❖ ½ tsp salt ❖ ¼ tsp cream of tartar
❖ 4 ½ cups caster sugar ❖ 3 egg whites
❖ 1 cup fresh or frozen raspberries ❖ 1 tsp vanilla essence
❖ 1 cup pumpkin puree ❖ 6 tbsp icing sugar
❖ 2 tsp cinnamon ❖ Edible glitter, to decorate (optional)
Method:
2. Beat together the butter, salt, baking powder, 2 cups of caster sugar, and flour until well
combined and a thick dough has formed. Wrap the dough in plastic and refrigerate for 30
minutes.
3. When the dough is ready, divide it into two even batches: one for the base, and one for the layers.
Roll the base dough out first to fit into a pie dish, making sure it comes up around the sides to
keep the filling in. It shouldn’t be thicker than 2cm.
4. Use a baking weight or ball bearings to hold down the base, and bake the crust for 12 minutes, to
get it nice and crisp before putting in the fillings. This will prevent it from going soggy when
baking it later.
5. Roll the remaining pastry out into 4 thin (about 1mm) slices, and cut them to fit your pie dish.
These will separate each of the fillings. Set them aside in the meantime.
6. In separate bowls for the blackberries and raspberries, add 1 cup of caster sugar each and toss
them together to coat the fruit. Place the blackberries into the pie case after removing the weights
and spread them out evenly, then top with one layer of the thin pastry.
7. Next, add the kiwi slices in a nice even layer on top, overlapping them slightly if you need to. Top
with another pastry slice. Add the lemon curd to the next layer, smoothing it out with a spoon,
and do the same with the pastry.
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8. Mix together the pumpkin puree with the cinnamon and ½ cup of caster sugar to use as the next
layer. Like the lemon curd, make sure it’s spread out nice and smooth before adding the final
pastry layer, and top that with the raspberries.
9. Bake for 15 minutes, and work on the topping in the meantime. To make the meringue topping,
use an electric whisk on medium speed to beat together the egg whites, icing sugar, vanilla, and
cream of tartar until stiff, glossy white peaks have formed (about 3-5 minutes).
10. Remove the pie from the oven and use a spoon to spread the meringue on top immediately,
making sure to cover the entire top surface to the crust, then return to the oven and bake for
another 15 minutes, until the peaks are slightly browned.
11. Leave to cool for 15-20 minutes before serving, and decorate by sprinkling edible glitter over
the top if you like. Tastes great hot or cold!
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The Secret Chef’s Beet Crostata

If you know me well enough, you’ll know that I’m not the biggest fan of root vegetables, and beets
are probably my least favourite. Yet as a chef, I always need to put my food prejudices aside to do my
job, and am constantly surprised at how often my least favourite foods can turn into something delicious
with a bit of preparation. This time-honoured recipe is inspired by the legendary Secret Chef, the
original Gourmet long before our time. A savoury-sweet, crisp crostata filled with soft baked chèvre and
candied beets is sure to be a delight to even the pickiest of eaters (yes, even me)!
You will need:

❖ 2 cups flour, plus extra for dusting ❖ 1 sprig fresh rosemary
❖ 1 cup caster sugar ❖ ½ tsp pepper
❖ 2 eggs ❖ ½ tsp salt
❖ 1 tsp baking powder ❖ 3 candy beets, sliced thinly
❖ 150g butter, cold and cut into cubes ❖ ¼ cup soft brown sugar
❖ 1 tsp baking powder ❖ Olive oil, for greasing
❖ 200g chèvre (soft goat cheese)
Method:
2. Combine the flour, caster sugar, 1 egg, baking powder, and butter in a mixing bowl, and mix well
until a crumbly, fine dough (it should look like breadcrumbs) has formed. Wrap in plastic and
refrigerate for 1 hour to set.
3. Pat together then roll the dough out on a clean, floured surface and press it into a greased pie
dish, making sure the edges are raised all the way to the top (there is an optional step later to fold
the edges down).
4. In a bowl, crumble the goat cheese and mix it well with the other egg, rosemary, pepper, and salt.
You should have a fine, soft mixture. Spoon it into the pie, spreading it out evenly with a spatula
or spoon.
5. Toss the beet slices together with the brown sugar until they are coated well, and lay them neatly,
overlapping slightly, across the surface of the goat cheese filling. If there is any residual sugar,
sprinkle it across the top.
6. Take the raised corners of the pie crust and fold it down to cover some of the filling, then make
even imprints along the edges by pressing a fork down gently. This is purely aesthetic and does
not have to be done if you’d rather not!
7. Bake for 30-40 minutes on the second-top shelf of the oven, until the crust is golden brown and
crisp, and the top layer of sugar on the beets is caramelised and crisp.
108
Baking & Desserts
Skyrim Jazbay Crostata

Posted May 17, 2017
Jazbay grapes are found on rocky terrain or near hot springs throughout Skyrim. Their rich flavour
is so prized that in olden times, permission was required from the Emperor to pick them. While they are
no longer banned to the common folk, gathering jazbay is tiresome as they are still rare. If you manage
to get your hands on some though, this delicious crostata is perfect for regenerating your magicka (and
it tastes amazing too)!
You will need:

For the pastry: For the filling:
❖ 250g flour ❖ 3 cups red seedless grapes
❖ 124g butter, very cold and diced ❖ ½ cup mascarpone cheese
❖ 25g caster sugar ❖ 1 tsp vanilla extract
❖ 2 large egg yolks ❖ 3 tbsp sugar
❖ 3 tbsp milk ❖ 1 tbsp heavy cream
❖ Pinch of salt ❖ 1 tsp lemon juice
❖ 1 egg yolk
❖ Butter, for brushing
Method:
1. For the pastry, place the flour, butter, salt, and sugar into a food processor and blend until the
consistency of breadcrumbs has been reached. Add the egg yolks and milk, then blend again until
the dough forms.
2. Turn the dough onto a floured surface and knead briefly, then wrap in cling film and chill for at
least 30 minutes.
3. Preheat your oven to 205°C/400°F. Roll out your pastry dough into a centimetre-thick circle
with a slight well in the centre (think of a pizza) and set aside on a greased baking tray. Don’t
worry if it’s not perfect!
4. Combine the mascarpone, lemon juice, vanilla, cream, egg yolk, and sugar. Whip until fluffy and
spoon into the well of the pastry. Brush the exposed pastry generously with butter.
5. Top evenly with grapes and bake for 45-50 minutes. If the pastry browns too quickly, cover your
crostata with tin foil for the remaining time.
109
Tastes of Tamriel
Apple Cobbler Supreme

It’s been a while since I posted a dessert recipe, so I thought I’d choose something extra decadent to
make it up to you! Apple cobbler supreme was something I came up with on the road to celebrate my
friend Lisandre’s birthday (cakes are so 3E)! It’s decadent, crisp, and fragrant with a delicious cinnamon-
maple sauce and is just the thing for an autumn with friends.
You will need:

Cobbler: ❖ 1 cup water
❖ 1 roll premade plain or sugar cookie ❖ ½ cup butter, melted
dough, chilled (or make your own) Sauce: (Optional: can be replaced with pouring
❖ 2 large apples, cored and diced custard if you’re lazy!)
❖ 2 tsp cinnamon ❖ 1 cup maple syrup
❖ 1 tsp nutmeg ❖ 1 cup condensed milk
❖ ½ teaspoon cloves ❖ 2 tsp cinnamon
❖ ½ cups brown sugar
Method:
2. Baste a large raised baking pan with some of the butter, and set aside. Roll out the cookie dough
into a large rectangle, about 2 cm thick, then slice in half and cover the base of the pan.
3. In a mixing bowl, combine the apples, sugar, spices, and water. Mix through thoroughly until
syrupy in texture. Spread evenly over the cookie dough base, then cover with the other half of the
dough. Pour the remaining butter over the top and bake for 35 minutes.
4. While the cobbler is baking, make the sauce. In a bowl combine the maple syrup, condensed milk,
and cinnamon. Stir thoroughly. Once the cobbler is ready, leave to cool for 15 minutes before
removing from the pan, and drizzle with the sauce.
5. Serve warm with a drizzle of custard or a scoop or two of ice cream.
110
Baking & Desserts
Apple Dumplings
Budget Friendly
Often found in private homes around Skyrim, these delicious but simple treats are heartwarming
after days spent on the open road and are often prepared by loyal housecarls all through Tamriel. Come
home to some toasty apple dumplings, put your boots by the fire, and rest a while adventurer!
You will need:

❖ 1 packet puff pastry sheets ❖ 1 tsp ground cinnamon
❖ ½ cup butter, melted ❖ 1 tsp ground nutmeg
❖ ½ cup brown sugar ❖ 1 tsp vanilla essence
❖ 6 large apples, peeled and diced ❖ 1 egg, for brushing
Method:
1. Preheat your oven to 200°C/392°F. Roll out your pastry and cut into 5” squares. Grease a baking
tray well and set aside.
2. In a mixing bowl, combine your diced apples, spices, sugar, vanilla essence, and half the butter.
Mix well, and with a spoon, fill your pastries. Fold the pastries into the centre at all four corners
(see picture for reference) and pinch together in the centre with wet fingers to keep the pastry
together.
3. Separate the dumplings on the baking tray so they do not stick together. Brush your dumplings
with the remaining butter and egg glaze, and bake for 30-45 minutes, or until well browned.
Remove from the oven to cool. Serve plain or drizzle with maple syrup.
111
Tastes of Tamriel
Apple Dumplings 2.0

Posted May 7. 2021
A Talviel Favorite
Apple dumplings are probably the first dessert I ever learned to make, and have become something
I’ve refined over the years. This is my new and improved recipe, with a tastier, richer filling!
Note: You’ll have some applesauce left over with this recipe. It’s delicious mixed with custard on the side,
or have it with oats and cinnamon!
You will need:

❖ 3 big cooking apples (I used Bramley) ❖ 2 tbsp sweetened condensed milk
❖ 1 sheet (320g) puff pastry ❖ ½ tsp vanilla essence
❖ ½ cup soft brown sugar ❖ ½ tbsp cinnamon
❖ ¼ cup water ❖ 1 egg, beaten, for brushing
❖ 2 tbsp butter
Method:
1. Preheat oven to 220°C/428°F. Line a tray with baking paper.
2. In a pot, melt the butter with the condensed milk and half the sugar. Turn the stove to medium
heat.
3. Peel and dice the apples roughly, and add them in with the water. Stir to incorporate the pieces
into the caramel, making sure that it does not stick to the bottom of the pot.
4. As the apples release their juice, add the rest of the sugar, along with the vanilla essence and
cinnamon. Keep stirring until the apples disintegrate into a puree. Remove from the heat to cool.
5. Lay out your puff pastry and cut into six even squares. Scoop a heaped tablespoon of filling into
the centre of each square.
6. To turn them into dumplings, gently grab the top left and bottom right corners to meet together
at the top, and pinch together. Bring the other corners up to do the same. Now, gently pinch all
the pastry together, with seams of about 1mm of space. Make sure you get the bottom folds too,
you want these dumplings to be airtight to prevent filling from leaking out!
7. Space your folded dumplings on the baking tray, with plenty room between them for the pastry
to rise.
8. Brush with beaten egg to give the pastry a nice glossy finish, and bake for 15 minutes, or until
golden brown.
9. Leave the dumplings to cool for at least 15 minutes before serving- the filling will be extremely
hot! Have them on their own, or with custard or ice cream, and a drizzle of maple syrup. Best
eaten immediately.
112
Baking & Desserts
Banana Surprise
Budget Friendly
In the Summerset Isles and Elsweyr, bananas are the most common and most loved fruit. They’re
tasty, nutritious, and best of all, have so many uses in the kitchen it’ll take years for me to compile every
single banana recipe in Tamriel. If you head south, you’ll find many taverns and food stalls offering
“Banana Surprise”. What’s the surprise? Nobody knows, because you’re going to get something
different each time! Here is my very own Banana Surprise called banoffee pie, inspired by my Nord roots
but with all the flavours of southern tropical Tamriel.
You will need:

For the filling: For the crust:
❖ 6 large ripe bananas, pureed ❖ 280g butter, melted
❖ 2 tins dulce de leche (or make your own ❖ 1 ½ cups plain flour
by boiling sweetened condensed milk in ❖ 1 tsp baking powder
the can for 4 hours) ❖ 1 cup soft brown sugar
❖ 1 cup heavy cream For the topping:
❖ ½ tsp salt ❖ Whipping cream
❖ 1 tsp cinnamon ❖ 2-3 large ripe bananas, sliced
❖ 2 tsp vanilla essence ❖ ¼ cup soft brown sugar
❖ 2 tbsp plain flour ❖ Kitchen blowtorch (optional)
❖ 1 egg
Method:
2. Make the crust by combining the dry ingredients and beating in the butter until a smooth paste
has formed. Pack into the base of a deep pie dish and refrigerate for 30 minutes to set.
3. For the filling, mash together the bananas and dulce de leche, then slowly beat in the cream and
egg until well combined. Add the salt, cinnamon, vanilla essence, and flour, and continue beating
until thick and even.
4. Remove the pie dish from the fridge and pour the filling on top. Bake for 45 minutes, until the
filling has solidified fully (it can take up to an hour in certain ovens).
5. Remove the pie from the oven and leave to cool for 20 minutes. Cover the surface of the pie in
whipped cream, and layer banana slices evenly over the top. Sprinkle the brown sugar over the
banana slices and caramelise with a blowtorch (if you don’t have a kitchen blowtorch, place the
pie under a grill for 10 minutes).
6. Best served cold, with a scoop of ice cream.
113
Tastes of Tamriel
Jorrvaskr Apple Pie

Jorrvaskr, the famed mead hall at the centre of Whiterun, is home to the Companions and as a result,
their feasting table is now laden with much more than just mead to feed these hungry warriors! This age-
old recipe was passed down to me by Jorrvaskr’s caretaker, Tilma the Haggard, and is a favourite of the
Companions and can always be found at their tables. With a crumbly, buttery crust and an irresistible
spiced apple filling, I am proud to share this secret recipe with the rest of Tamriel! (Don’t tell Tilma
though!)
You will need:

❖ 250g plain flour ❖ 315g red apples, peeled and diced
❖ 25g caster sugar ❖ 1 stalk rhubarb, diced
❖ 2-3 tbsp milk ❖ 1 egg white, beaten
❖ 125g butter, very cold and diced ❖ 45g soft brown sugar, plus extra for
❖ 2 large egg yolks sprinkling
❖ Pinch of salt ❖ 2 tbsp caster sugar
❖ Medium sized pie tin ❖ 45g butter, softened, plus extra for
brushing
❖ 1 shot spiced rum
❖ 2 tsp cinnamon
❖ 1 tsp nutmeg
❖ ½ tsp allspice
❖ ¼ cup pecans, chopped
Method:
1. To make the pie crust, put the flour, sugar, salt, and butter into a food processor and blend until
a breadcrumb consistency is reached. Add the egg yolk and whizz again for a moment, and finally
the milk. Once the dough has formed, turn it out onto a lightly floured surface and work until it
is smooth. Wrap in cling wrap and chill for half an hour minimum before using.
2. Preheat your oven to 20°0C/400°F and place the pie tin in to heat up.
3. In a mixing bowl, combine all the filling ingredients except for the egg white and mix thoroughly.
4. Dust your work surface with flour and roll out your pastry into a circle to fit your pie tin, leaving
aside a small quantity of dough to make the top lattice. Fit the pastry to the tin, then spoon in the
filling evenly. Sprinkle the top with brown sugar.
5. Using a roller cutter or knife, cut out a lattice with the last of the dough and secure to the top of
your pie. Brush all over with butter and the egg white to glaze.
6. Bake for 30 minutes on the middle shelf. Leave to cool for 15 minutes before removing from the
tin. Serve hot with a drizzle of custard or vanilla ice cream.
114
Baking & Desserts
Khajiiti Apple Spanakopita

Spanakopita is a moreish savoury pie filled with spinach and cheese, and the Khajiit have added an
exciting and delicious twist by adding chopped apples for the perfect sweet and salty hit. The apples
complement the flavour without being too overpowering, and add a nice bite to go with the soft textures
of the spinach and crumbly cheese and pastry. While it may sound like quite the mouthful to pronounce
(say ‘Khajiiti apple spanakopita’ 10 times really fast) and possibly a bit strange, this delicacy out of
Elsweyr is sure to delight guests at your banquet.
You will need:

❖ 1 pack filo pastry dough, thawed ❖ 5 eggs, beaten
❖ 2 red apples, chopped finely ❖ Assorted fresh and dry mixed herbs of
❖ ½ red onion, chopped choice (we recommend oregano, thyme,
❖ Olive oil and bay leaves)
❖ Juice of ½ a lemon ❖ 2 cups crumbed feta cheese
❖ 5 cloves garlic, diced ❖ Salt and pepper, to taste
❖ 1 large bunch of baby spinach, roughly
chopped
Method:
1. Firstly, make the filling. In a pan, heat the olive oil and fry the onions and garlic until lightly
browned. Add the spinach, apples, and lemon juice, and continue cooking until all the spinach
is wilted and no longer soggy. Remove from heat and leave to cool.
2. In a mixing bowl, combine the feta cheese, herbs, salt and pepper, and eggs. When the spinach
mixture has cooled to room temperature, mix together thoroughly. Set aside.
3. Preheat oven to 190°C/375°F and prepare your pastry.
4. Gently, separate your filo pastry into single sheets and dab with olive oil using a basting brush.
Layer 8 sheets across the base of a well-oiled baking tray, then cover them with the filling. Cover
the filling again with another 8 sheets of filo pastry, and seal the top and bottom together by
folding the edges together and basting them with a bit of olive oil.
5. Bake for 30 minutes, or until the pastry is a deep golden brown. Serve immediately by cutting the
pie into squares.
115
Tastes of Tamriel
Khajiiti Caramel Tarts

Posted July 2, 2021
Due to popular demand from my post about Tamrielic sweets, I’m pleased to bring you this recipe
for delicious, dairy-free caramel tarts from Elsweyr! This recipe is for about 12 tarts- if you have any
filling leftover, steam it in a glass ramekin for 30 minutes or so to set, before glazing with sugar as per the
recipe below. Want more tarts? Just add more puff pastry!
You will need:

❖ 320g (1 pack) puff pastry ❖ 1 tsp pandan essence (optional)
❖ 5 egg yolks ❖ ½ tsp ground nutmeg
❖ 350ml coconut cream ❖ ½ tsp ground cardamom
❖ ½ cup caster sugar ❖ Approx. 2 tbsp brown sugar (preferably
❖ 1 vanilla bean pod, scraped (or 1-2 tsp coconut sugar, muscovado is also good)
vanilla essence
Method:
1. Firstly, grease a muffin mold with butter and cut your puff pastry into 1” thick circles (or a size
that will fit your molds snugly). This recipe makes about 12 tarts, but you may have more or
fewer depending on your molds.
2. Preheat your oven to 250°C/482°F and set the pastry aside for now.
3. In a small pot, whisk together the coconut cream, vanilla, pandan essence, nutmeg, cardamom,
and egg yolks on low heat, ensuring that the yolks do not cook and curdle. Keep whisking gently
until the mixture is smooth and well-mixed, and pour them into your pastry molds immediately.
4. Pop the tarts into the oven on the middle shelf and bake for about 15-20 minutes, until golden
brown. The centre custard should be jiggly, but not liquid.
5. Remove the tarts from the oven and sprinkle the top surface of each with brown sugar. If you
have a kitchen blowtorch, now is the time to let it shine- blast the sugar for about 5 seconds per
tart to caramelise the tops! If you don’t have a blowtorch, simply pop your tarts back into the
oven directly under the grill for a minute.
6. Leave to cool before eating. Great warm or cold!
116
Baking & Desserts
Cakes
Princess’ Delight
Budget Friendly
Princess’ Delight has been a traditional cake for centuries, enjoyed by the common folk during the
Jester’s Festival as a dig at royalty- a pig dressed as a princess is customarily let loose for people to catch
as part of the festivities! While it’s traditionally made as a puff pastry, I’ve put my own spin on it and
have instead opted for a nice soft cake. Try this delicious, spicy apple cake that’ll have you laughing and
smiling for more!
You will need:

❖ 4 large red apples ❖ 100g canned dulce de leche
❖ ½ cup soft brown sugar ❖ 1 tbsp cinnamon
❖ 1 cup caster sugar ❖ 2 tsp allspice
❖ 1 tsp baking powder ❖ 1 tsp clove powder
❖ 270g cake flour ❖ 1 tsp cardamom powder
❖ 250g butter, melted, plus extra for ❖ 2 tsp vanilla extract
greasing ❖ Butterfly-shaped cake mould (optional)
❖ 200ml milk ❖ Gold food glitter, to decorate (optional)
❖ 4 eggs
Method:
1. Heat oven to 180°C/356°F. Grease a cake tin with butter and set aside.
2. Core two of the apples and chop them into small bits with the skins on. Leave the other apples
aside for garnish later.
3. In a mixing bowl, beat together the milk and dulce de leche until well combined, then add the
butter, eggs, brown sugar, spices, vanilla, and continue beating. Sift in the flour and baking
powder, beating vigorously to avoid clumps.
4. Pour the batter into the cake tin. Core and slice the remaining two apples into thin wedges, and
lay them across the top of the cake, slightly overlapping each other, until the whole surface is
covered. Bake for 45 minutes, or until cooked all the way through.
5. Remove from the oven to cool through before releasing the cake from the tin.
6. Finally, heat the caster sugar in a saucepan until it caramelises, making sure to stir in order to
prevent it from sticking or burning. If it becomes too sticky, add a tablespoon of water.
7. Drizzle the caramel over the cake, leave to cool and harden (about 10-15 minutes). Dust with a
bit of gold food glitter to decorate.
8. Serve sliced, with a bit of cream or ice cream if you like. Tastes great cold or warm!
117
Tastes of Tamriel
Chef Donolon’s Jubilee Cake

Guess what, it’s my birthday, so I’m gifting you all with a special recipe today (how perfect is it that
this year my birthday is on a Friday)! Naturally I’ve got to do what I do every year, and bake myself a
cake! Well now, it’s not often you see a fancy cake of such proportions anywhere in Tamriel, but when
it’s time to pull out all the stops you can guarantee that Chef Donolon’s recipes have you covered! And
of course to mark my reaching a quarter of a century old, nothing less than the classic Jubilee Cake will
do. Best of all? It’s gluten free for my coeliac friends!
I gained much inspiration in pastry making from the famous book, Donolon Bakes, and this Jubilee
Cake is always a guaranteed hit with all folks old and young. Of course, the secret recipe for this lies with
the Chef’s Charmed Mixing Bowl, which I don’t have (and neither do you, most likely), so after lots of
experimenting I finally came up with what I hope is a passable replica of the real deal! Celebrate my
birthday with me and share a slice!
You will need:

For the cake: For the icing:
❖ 100g plain unsweetened cocoa powder ❖ 3 cups heavy cream
❖ 250g fine ground almond meal ❖ 1 ½ packets (375g) cream cheese,
❖ 300 ml olive oil softened
❖ 250ml hot water ❖ 1 cup caster sugar
❖ 6 eggs ❖ 1 tsp vanilla essence
❖ 4 tsp vanilla extract ❖ 1 tsp almond essence
❖ 200g caster sugar ❖ Sliced almonds
❖ 1 tsp baking soda ❖ Handful of strawberries, halved
❖ Pinch of salt ❖ Handful of blueberries
Method:
1. Preheat your oven to 170°C/325°F. Grease two medium springform baking tins well with oil.
2. In a bowl, sift the cocoa powder and add the hot water, until it is a runny liquid. Add the vanilla
essence and stir through.
3. Whisk the eggs, olive oil, and sugar together until the mixture is fluffy, then add the cocoa
mixture. Whisk again until thoroughly blended.
4. Add the almond meal, salt, and baking soda, and beat it all together until a smooth even batter
has formed. Pour the batter half and half into the two tins, and bake for 45 minutes. Leave for 15
minutes and run a knife around the edges of the tin before releasing the cakes. Leave them to cool
on a wire rack.
5. For the icing, use an electric whisk to beat the cream and cream cheese and until mixed through
and stiff peaks have formed. Add the sugar, vanilla and almond essences, and whisk until all the
ingredients are well combined.
6. Spread half the frosting on the surface of the first cake, then stack the next cake on top. Cover
with the remaining frosting, then decorate generously with almond slices and berries.
118
Baking & Desserts
Cream Cheese Frosted Gorapple Cake

Who doesn’t love cream cheese frosting? It’s decadent, rich, and best of all, simple to make. This light
and fragrant apple cake is topped with a generous helping of cream cheese frosting that is sure to be a
teatime winner!
You will need:

For the cake: ❖ 2 tsp ground cinnamon
❖ 5 medium sized red apples, washed and ❖ 2 tsp allspice
sliced thinly ❖ 1 tsp lemon zest
❖ 250g self raising flour ❖ 1 tsp vanilla essence
❖ 1 tsp baking powder For the icing:
❖ 80g soft brown sugar ❖ 2 cups icing sugar
❖ ½ cup maple syrup ❖ ½ cup butter
❖ 125g butter, softened (plus extra for ❖ 8oz pack plain cream cheese
greasing) ❖ 1 tsp cinnamon
❖ 2 large eggs ❖ 2 tsp vanilla essence
❖ 200ml milk
Method:
1. Preheat your oven to 200°C/390°F. Grease a medium-sized round baking tin with butter.
2. In a mixing bowl, combine the flour, baking powder, cinnamon and allspice, and sugar. In a
separate bowl, mix the apples well with the maple syrup and lemon zest.
3. In yet another bowl, cream the eggs, milk, vanilla essence, and butter, then add them to the flour
mix and beat until well combined. Add the apples and continue stirring until evenly distributed.
4. Pour the mix into the tin and bake for 45 minutes-an hour, until the cake is golden brown and
crisp on top. Leave to cool, then remove from the tin and set aside.
5. For the frosting, beat the ingredients together well until fluffy. Pour the mixture into a piping
bag and frost your cake. Enjoy!
119
Tastes of Tamriel
Nord Honey Cake

This traditional Skyrim honey cake is a staple for parties and get-togethers, and has a rich honey
flavour that can’t be beaten! This cake was the star of my wedding. However, the secret is in the aging
process: be sure to bake your cake at least two weeks in advance for optimal flavour! Serves up to 20.
A little wedding gift from me to you on this special day and solstice. Thank you to my mother-in-law
for this lovely family recipe!
You will need:

❖ 8 eggs ❖ 500g plain flour
❖ 500g sugar ❖ 1 tbsp bitter orange marmalade
❖ 500g honey (preferably set, but runny is ❖ 1 tsp fine pepper powder
fine)
Method:
1. Preheat your oven to 150°C/302°F. Line a 30x35cm rectangular baking tin with baking paper.
2. Beat the eggs and sugar together until even, light yellow, and frothy.
3. Mix together the honey, pepper and marmalade, and spoon into the egg mixture. Beat on high
speed until well combined.
4. Sift in the flour and continue to beat the mixture until an even batter has formed.
5. Transfer the batter to the tin, and bake on the middle shelf for 45 mins to an hour (this varies
based on your oven, it can sometimes take over an hour) until firm throughout and pale golden
brown. The cake will not rise rise much, and should be dense and moist when poked with a
toothpick.
6. Leave to cool, then cut into quarters. Wrap each quarter in baking paper and place them into a
tightly sealed plastic bag. Lay flat and leave to mature in a cool, dry place undisturbed for 2-3
weeks. Serve plain in small slices, or with a spot of whipped cream. It’s also possible to stack the
quarters for a fancy tower cake! Be careful- it’s very sweet! Great with mead, wine, and
champagne.
120
Baking & Desserts
Sweets & Treats

Bannered Mare Almond Cookies
Budget Friendly
While this recipe is not from the game, this is the sort of treat I can imagine Hulda at the Bannered
Mare in Whiterun making in big batches for her patrons. These almond cookies are chewy, sweet, and a
delicious accompaniment to any drink. Share these among friends as you sit by the fire and listen to tales
of the Dragonborn from the bard.
You will need:

❖ 7 oz/198 g almond paste, chopped ❖ ¼ tsp salt
❖ 1 cup brown sugar ❖ 1 egg
❖ 1 cup plain flour ❖ 1 cup butter, softened
❖ 1 tsp baking powder ❖ 1 tsp vanilla essence
Method:
1. Preheat oven to 160°C/325°F and line two baking trays with baking paper.
2. In a mixing bowl, combine the dry ingredients, butter, and vanilla essence. Using a hand whisk,
whip until fluffy.
3. Add the almond paste and egg, and continue whipping on high until the mixture is smooth and
free of lumps. This can take some time as the almond paste is very dense, so be patient.
4. Space the cookies apart on the baking trays as they will spread. I recommend about half a
tablespoon per cookie, with a gap about 3 fingers wide between each. Cookie moulds can also be
helpful (not cookie cutters, the dough for this recipe is too liquid).
5. Bake for 15 minutes, or until the cookies are golden brown on the outside. Cool for 10 minutes
before transferring to a cooling rack. These cookies are best eaten immediately while warm, but
can be kept up to 2 weeks in an airtight jar.
121
Tastes of Tamriel
Boiled Crème Treat

Boiled creme treats can be found in almost every kitchen and household in Skyrim, and once you get
a taste you’ll know why! While there is quite a lot of preparation involved in making these delicious
pastries, it will be well worth the effort (and this recipe serves 10, so prepare to wow your dinner guests)!
You will need:

❖ 1 cup butter, softened ❖ 1 cup heavy cream
❖ 1 egg ❖ 2 vanilla beans, scraped
❖ 4 cups flour ❖ 1 tsp vanilla essence
❖ 2 tsp dry yeast ❖ 3 egg yolks
❖ 1 ½ cups milk, lukewarm ❖ 1/3 cup caster sugar
❖ ½ cup caster sugar For the glaze:
❖ 1 tsp salt ❖ ¼ cup butter, melted
❖ 2 tsp vanilla essence ❖ ½ cup icing sugar
Method:
1. Combine the dry pastry ingredients in a mixing bowl. Slowly add the milk and stir. Add the
butter and egg, and knead by hand until the dough is smooth.
2. Place the dough in a warm space and cover with a cloth for an hour or until dough has doubled
in size. Knead the dough to push out the air, then refrigerate.
3. On low heat, combine the cream, vanilla beans, and vanilla essence. In another bowl, whip the
egg yolks and sugar until smooth, and pour into the creme mixture slowly, stirring the whole
time. Continue whisking on low heat until the entire creme mixture is smooth and even.
4. To make the glaze, beat together the butter, sugar, and vanilla essence until smooth. Leave in a
warm place until ready to use.
5. Preheat your oven to 200°C/400°F. Grease a large baking tray and set aside.
6. Roll your dough out into a flat rectangle about ½” thick. Use a small bowl (3-4”) or similar round
mould to cut circular shapes from the dough, then lay them evenly on your baking tray. Using a
spoon, make a deep indentation in the centre of each dough round (do not cut all the way to the
bottom), then bake for 10 mins. Remove from the oven and fill each well with creme, then glaze
with a basting brush. Bake for another 10-15 mins, or until golden brown.
7. Wait until completely cool to eat.
122
Baking & Desserts
High Rock Fluffy Cheesecake

Budget Friendly
Bretons are known for their magical prowess, but also work with great skill in the kitchen. This
delicious semi-savoury cheesecake is made out of ingredients you already have in the kitchen, but you
would never guess that this melt-in-your-mouth treat is so simple! While there are multiple steps, it is
straightforward to make but having an assistant is a great help for this recipe.
You will need:

❖ 10 slices cheddar or other processed ❖ 6 eggs, separated into yolks and whites
cheese ❖ 80g plain flour
❖ 100g butter ❖ 20g corn flour
❖ 100ml milk ❖ 100g icing sugar
Method:
1. Preheat oven to 160°C/320°F. Line a medium-sized cake tin with baking paper.
2. Over the stove, melt together the cheese, butter, and milk. Stir until smooth.
3. In a medium mixing bowl, sieve the flours into the egg yolks and whisk well with a balloon whisk.
Add the cheese mixture from earlier and continue whisking until a smooth batter has formed.
4. In a large mixing bowl, beat the egg whites with an electric whisk on low speed, and add 1/3 of
the sugar when you see bubbles form. Increase to medium speed and add the next 1/3 of the sugar
and continue beating until white peaks form. Add the final 1/3 of the sugar and beat on high
speed until the egg whites are fluffy and very stiff.
5. Take 1/3 egg white mix and add in to the cheese batter, and whisk until blended thoroughly.
Repeat the process with the final 2/3 until the mixture is evenly smooth. Transfer to the lined
baking tin.
6. Make a bain Marie by lining a deep baking dish, bigger than the tin, and filling it halfway with
water. Place the tin into the water and bake for 45 minutes. This may take longer sometimes but
watch for the surface of your cake to go golden brown.
7. Remove cake from the tin and leave to cool before serving.
123
Tastes of Tamriel
Carrot Cheesecake
In a fit of inspiration one day, I decided to take two of my favourite cakes, carrot cake and cheesecake,
and smash them together. Brynjolf was the taste tester, and for a good 10 minutes I didn’t get a word of
feedback aside from the sounds of munching, happy noises, and a blissful smile. Let’s take that as good
feedback! This cake is the perfect teatime treat for those with a sweet tooth, and is delightful with a cup
of strong coffee! Best of all, it’s super easy to make!
You will need:

❖ 2 large orange carrots, peeled and ❖ 180g unsalted butter, melted
grated ❖ 1 ½ packs sweet digestive biscuits or
❖ 400g Philadelphia cream cheese gingersnap biscuits (about 600g)
❖ 2 eggs ❖ 1 tsp cinnamon
❖ 1 2/3 cups sugar ❖ 2 tsp vanilla essence
Method:
1. Preheat oven to 180°C/356°F. Lightly grease a springform tin with butter.
2. Put the digestive biscuits into a ziplock bag and crush them finely with a rolling pin until crumbs
are a texture you like (I prefer my crusts to be slightly crunchy so I tend to leave small pieces as
opposed to crushing them finely).
3. Pour the crumbs into a bowl and stir in the butter until the mixture just sticks together. Using a
spatula, spoon the mixture into the base of the tin and make a thick, even layer. Set aside.
4. In a large mixing bowl, vigorously beat the eggs, sugar, cream cheese, vanilla, and cinnamon until
light and fluffy, about 2 minutes by hand. Add the carrot shreds and continue to stir until the
carrot is evenly distributed through the cream cheese batter.
5. Pour the mixture on top of the biscuit base, smooth out with a spatula, and bake for 30 minutes,
or until a medium golden brown. Leave to cool for at least 15 minutes before removing from the
tin to serve.
124
Baking & Desserts
Pumpkin Cheesecake
It can be argued that the pumpkin is Tamriel’s most versatile fruit, that makes for a tasty addition to
any dish, sweet or savoury. While pumpkin pie is a favourite dessert in homes and taverns from
Hammerfell to Morrowind, today we’ll be taking a twist on the classic dessert and making a delicious
pumpkin cheesecake. This dessert is rich, creamy, and decadent, and the spices are a treat for the senses.
Let’s get cooking!
You will need:

For the crust: For the filling:
❖ 1 ½ cups smashed graham cracker ❖ 2 blocks cream cheese
crumbs (place in plastic bag and use ❖ 1 can pumpkin puree
rolling pin to make these) ❖ ¼ cup sour cream
❖ 100g butter ❖ 2 tbsp flour
❖ 2 tbsp brown sugar ❖ 3 large eggs
❖ 2 tsp cinnamon ❖ 1 tsp cinnamon
❖ 1 tsp nutmeg ❖ ½ tsp ground cloves
❖ ½ tsp nutmeg
❖ 1 1/3 cups brown sugar
❖ 1 tsp vanilla extract
Method:
2. Firstly, prepare the crust. In a mixing bowl, soften butter, then combine the crumbs, sugar, and
spices. Pack the mixture firmly into the base of a 9” cake tin.
3. For the filling, beat the cream cheese and pumpkin puree until smooth. Add the sour cream, eggs,
sugar, spices, flour, and vanilla extract, and continue beating until the mixture is completely
smooth.
4. Pour the filling over the crust and bake for 1 hour, or until the cake is golden brown. Remove
from the oven to cool for 20 minutes, then refrigerate for 4-6 hours before serving.
125
Tastes of Tamriel
Senchal Baklava
This recipe is dedicated to @remonermec 🖤
In case it wasn’t already obvious, the Khajiit love their moon-sugar and they love it on everything.
You can wander through Elsweyr and you’ll find every imaginable dessert in Tamriel, tailored to suit
Khajiiti tastes. But during my travels, the local dessert that stuck out to me most there was baklava: crispy
little pastry rolls soaked in moon-sugar “şerbet” syrup and sprinkled with crushed pistachios. Sound
good? It is. Don’t let the tiny portions fool you, these sweet morsels will have you ending your meal
totally stuffed! Best served alongside a cup of black bitter coffee.
You will need:

❖ 40 pieces of filo pastry, fresh or thawed ❖ 3 cups caster sugar
❖ 300g ghee or clarified butter ❖ Juice of ½ lemon
❖ 3 tbsp soft brown sugar ❖ ½ cup crushed green pistachios, plus
❖ 4 cups water extra for serving
Method:
1. In a saucepan, boil the caster sugar, water, and lemon juice, simmering on low heat until you are
done with the pastry.
2. Preheat your oven to 200°C/395°F. Baste the bottom of a baking tray with the ghee/clarified
butter and sprinkle a pinch of pistachios over the surface evenly. Mix the rest of the pistachios
with the brown sugar.
3. Lay down the filo pastry and baste with ghee piece by piece, laying them down on top of each
other. Do this for 20 pieces. Spread the pistachio and sugar mix evenly over the top, then repeat
the basting process with the remaining 20 pieces of pastry.
4. When this is finished, cut the baklava into even, bite-sized squares or rectangles while still on the
tray. This is so it’s easy to remove the pieces without the entire baklava falling apart later on.
Remove the sugar syrup from the heat and refrigerate.
5. Bake the baklava for 45 minutes. Remove from the oven and immediately drizzle evenly with the
syrup. Sprinkle generously with extra crushed pistachios and serve at room temperature.
Recommended 3 pieces per portion.
126
Baking & Desserts
Sweetroll
You asked, and Tastes of Tamriel has finally answered! After much experimentation, here is the
sweetest sweetroll recipe you’ll ever need! Crisp and crunchy on the outside, moist and soft on the inside,
this is a truly legendary treat!
Note: This recipe calls for real vanilla for a taste that will send you to Sovngarde, but if you don’t have
that on hand, 1 tsp vanilla extract is fine too. The icing is also quite a conservative amount- just enough to
glaze the top. If you want a dripping sweetroll experience, you can double the amount.
You will need:

❖ 1 large bundt tin (or 2 smaller ones) ❖ 60g butter, melted
❖ 2 cups plain flour ❖ 1 vanilla pod, scraped
❖ 1 tsp baking powder ❖ 3 tsp cinnamon powder
❖ ¾ cup milk For the glaze:
❖ ¾ cup water ❖ 1 cup melted butter
❖ ½ cup caster sugar ❖ 1 cup icing sugar
❖ 1 cup maple syrup or honey ❖ 1 vanilla pod, scraped
❖ 3 eggs, beaten
Method:
1. Preheat oven to 200°C/392°F and grease your bundt tin well with butter.
2. In a large mixing bowl, combine all the baking ingredients and mix well. Pour into the bundt
tin/s and bake for 45 minutes, or until brown and risen. It should be firm and crusty on the
outside. Flip onto a wire rack to cool before transferring to a plate.
3. For the glaze, combine the melted butter, sugar, and vanilla in a small bowl and whip until well
blended. Drizzle over the top of your sweetroll and wait til icing has hardened before eating.
127
Tastes of Tamriel
Rustic Apple Sweetroll

Here’s a surprise Solstice recipe from me to all of you! Now, it’s pretty obvious that I love apple
desserts. Cinnamon gorapples? Cream cheese frosted gorapple cake? Princess’ Delight? Yum! But I’ve
decided to put a Talviel spin on a Tamrielic classic today, and I am pleased to unveil the apple sweetroll!
I personally found it sweet enough without icing, but nothing is stopping you from decorating it the
traditional sweetroll way! This cake can be a little recalcitrant coming out of the tin, so don’t feel bad if
it peels or looks a little rough- it’s still delicious!
You will need:

❖ 3 big green apples (I used Bramley), cut ❖ 250g plain flour
into thin wedges ❖ 1.5 tsp baking powder
❖ 3 eggs ❖ 2 tsp vanilla essence
❖ 250g butter ❖ 3 tsp cinnamon
❖ 250g brown sugar
Method:
1. Preheat your oven to 180°C/356°F. Grease a large bundt tin with butter, and evenly lay out apple
slices to cover the sides and base of the tin. Set aside.
2. In a mixing bowl, beat the butter and sugar together until light and creamy. Add the eggs and
continue to beat the mixture until smooth and even.
3. Add the flour, baking powder, vanilla, and cinnamon. Continue mixing until a smooth batter
forms. Pour the batter into the bundt tin, making sure that the apple slices are all covered well.
4. Wrap the tin in foil and bake on the middle shelf for 45 minutes, until the cake is golden brown
and a toothpick comes out clean if you poke it. Leave to cool for at least 15 minutes before
flipping it out onto a large plate or serving platter. Fabulous with custard and ice cream!
128
Baking & Desserts
Stormhold Baked Bananas

Budget Friendly
If you’re a fan of sweet and salty at the same time, be prepared for your new favourite dessert! It’s
super easy to make, though the combination of ingredients may seem a little odd at first. However, the
Argonian palette is far more refined than most people think, and this little winner of a treat is delicious
once you dig in!
Note from Tal: I spent most of my childhood in Indonesia and banana with cheese, condensed milk and
chocolate is a totally normal combination there, I promise I’m not just messing with you!
You will need:

❖ 3 large ripe bananas, peeled and whole ❖ ¼ cup crushed peanuts
❖ ¾ cup chocolate sprinkles ❖ 1 cup sweetened condensed milk
❖ ½ cup grated cheddar cheese
Method:
2. Pack the bananas closely together in a tin lined with baking paper. Drizzle on ¾ of the condensed
milk, then cover in the chocolate sprinkles, followed by the cheese and peanuts.
3. Wrap the tin tightly in foil and bake for 10 minutes. Remove from the oven and leave to cool for
at least 5 minutes (they’re about as edible until then as fresh lava from Red Mountain).
4. Enjoy the bananas as they are, or mash them on untoasted bread! Great with a cup of strong bitter
tea or coffee.
129
Tastes of Tamriel
Sunlight Souffle
Posted May 7, 2017
Adapted from the Breton cookbook ‘Uncommon Taste’ by The Gourmet, this delightful soufflé is
fluffy and cheesy and is bound to delight your dinner guests. While it looks daunting to make, it is
actually straightforward and all about the right temperature and timing. Don’t be discouraged if you
don’t get it right the first time around- keep trying!
You will need:

❖ 50g goat cheese, crumbled ❖ 50g butter
❖ 50g sharp cheddar, grated ❖ 50g plain flour
❖ ½ tsp nutmeg ❖ 300ml milk
❖ Salt and pepper, to taste ❖ 4 eggs
Method:
1. Heat oven to 200°C/392°F. Generously grease a 15cm soufflé dish or ramekin with butter and
set aside on a baking sheet.
2. In a small pot, melt your butter, then stir in your flour, nutmeg, salt, and pepper. Continue
stirring until the mixture is smooth and remove from heat before adding the milk gradually. Put
back on medium heat and continuously stir until the mixture has thickened (about 10 minutes).
When it is thick, remove from the heat and allow to cool.
3. Separate the egg whites and yolks. Stir the yolks into the milk and butter mixture, then add the
cheese and stir until it is mixed evenly.
4. Beat your egg whites with an electric whisk until semi-stiff peaks form. With a metal spoon, stir
in the egg whites into the cheese sauce, slowly and evenly. Transfer the mixture into your buttered
soufflé dish from earlier.
5. Use a knife to trace around the edge to ‘top hat’ your mixture so that the soufflé rises above the
rim and doesn’t stick. Bake for 25-30 minutes until the top is golden and risen. Serve immediately
to prevent collapsing.
130
Baking & Desserts
Sweet Sanguine Apples

Contains Intoxicating Ingredients
Ah, candy apples, the quintessential child’s treat handed out throughout Tamriel on the 13th of
Frostfall, better known as the Witches Festival. Yet Sanguine, Daedric Prince of debauchery, has
something a little naughtier in mind for the grownups with a sweet tooth. Sweet, salty, spicy, and
definitely made to get you giggling with mischief in no time, don your costumes and get ready to party
with this tasty treat on a stick that’ll have you and your guests in a witchy mood next week! This recipe
is for 3 apples, so adjust the ingredients you need according to how many candy apples you plan on
making!
You will need:

❖ 3 medium sized red apples of your ❖ 1 ½ tbsp coarsely ground sea salt flakes
preference, washed and with stems ❖ 2 tsp red food dye
removed ❖ 400ml sweetened condensed milk
❖ 3 thick wooden skewers ❖ 1 ½ tsp vanilla essence
❖ 1 cup cannabutter (recipe under Spices ❖ 100g dark chocolate (65% or stronger
& Seasonings) cocoa)
❖ 1 cup dark syrup ❖ 2 shots absinthe
❖ 2 cups soft brown sugar ❖ 1 tbsp chili flakes
Method:
1. Firstly, make the caramel. In a saucepan, combine the sugar, salt, and butter and melt together on
medium heat. Stir in the syrup, food dye, and condensed milk, and continue to cook, stirring
continuously for 10-15 minutes, when the caramel begins to become firm. Remove from heat.
2. Skewer each of the apples firmly, through the core from the base. Dip each in the caramel and
roll them around until evenly coated. Place them face down on a baking sheet lined with baking
paper, and refrigerate to harden while you work on the chocolate.
3. Break the chocolate into pieces in a deep bowl, and place the bowl in a pot of hot, but not boiling
water. Stir the chocolate gently until it melts. Add the absinthe and chili flakes, and stir through
thoroughly to combine.
4. Remove the hardened candy apples from the fridge and dip them in the melted chocolate, or get
creative and paint patterns on with the chocolate! When you’re done, place them back in the
fridge to harden for about 15 minutes, and they’re ready to eat!
131
Tastes of Tamriel
Cinnamon Gorapples
Budget Friendly
If there’s a match made in food heaven, it probably tastes like cinnamon gorapples. Sweet, aromatic,
and moreish, these treats make for a delicious breakfast or dessert. The spicy cinnamon brings out the
sweetness of gorapples, and a dollop of creamy custard completes this delicious dish.
You will need:

❖ 2 tbsp cinnamon ❖ 2 tsp maple syrup
❖ 2 ripe red apples ❖ 1 ½ tbsp butter, melted
❖ 3 tsp brown sugar or coconut sugar ❖ 1 bowl custard, to serve
Method:
2. With the skin on, slice your apples into evenly-sized rings and remove the core and seeds from the
centres. Brush both sides of the apple rings with butter, then roll them in cinnamon and sugar.
3. Place your apples on tin foil and grill for 15 minutes, until tender and slightly crispy. Remove
from the oven and drizzle with maple syrup.
4. Serve hot with a dollop of custard on top.
132
Baking & Desserts
Honey Nut Treat

This dainty treat can be found in parlours, Jarl’s courts and pantries throughout Skyrim and are
popular to serve at gatherings. Packing both sticky chewiness and a delicious crunch, they are a great
snack on the go and will be a hit at your next feast. A great complement to mead!
You will need:

❖ ¼ cup pecans, chopped ❖ ½ cup butter, melted
❖ ¼ cup walnuts, chopped ❖ 1 cup honey
❖ ¼ cup almonds, chopped ❖ 1 tsp salt
❖ 3 tbsp rolled oats ❖ 2 tsp cinnamon
❖ 2 cups brown sugar ❖ 2 tsp nutmeg
❖ ½ cup water
Method:
1. In a pot, combine the sugar, honey, water, salt, and butter. Cook on medium-high heat until
boiling, stirring continually to avoid burning. After about 10 minutes, the mixture should have
thickened into a heavy syrup consistency.
2. In a mixing bowl, combine your nuts, oats, cinnamon, and nutmeg. Pour the caramel in and stir
well with a large spoon. While the mixture is still warm, shape into medium-sized balls and attach
them together with a skewer, 3 balls per skewer.
3. Place your skewers on a tray lined with baking paper, and refrigerate for 30 minutes before
serving.
133
Tastes of Tamriel
Moon-sugar Brittle
The abundant sugar cane plants that flourish in the warm southern climes of Elsweyr produce the
Khajiit’s sacred moon-sugar, which is well known to be hallucinogenic to all who are not accustomed to
eating it daily. I was graciously invited to cook for my Khajiit hosts while there, but they complained
about the lack of moon-sugar in my dishes. Dra’varra, the matron of the house, decided to bring out a
traditional Elsweyr candy for dessert to make up for it: moon-sugar brittle. Hesitantly, I took a small
(albeit delicious) piece and spent the rest of the day staring into space and feeling nauseous, which the
Khajiit found to be highly amusing.
For those of you unused to eating moon-sugar, I worked with Dra’varra to make a more outsider-
friendly version of the brittle, using coconut sugar instead. However, be warned: these sweet treats are
just as addictive as the original!
You will need:

❖ 1 packed cup coconut sugar ❖ ¼ cup crushed almonds
❖ 1 cup butter, melted ❖ ¼ tsp sea salt
❖ ¼ cup crushed pistachios ❖ ½ tsp fleur de sel
Method:
1. Preheat oven to 180°C/350°F. Line a baking tray with baking parchment or foil until the entire
surface is covered.
2. In a pot, combine the sugar, butter, and sea salt and stir constantly to prevent burning. Bring to
a boil for 2-3 minutes, until the caramel is a smooth liquid. Pour onto the baking sheet, spread it
out evenly with a spatula, and transfer to the oven for 10 minutes, until it is a dark golden brown.
3. Sprinkle evenly with nuts and fleur de sel, and refrigerate for an hour and a half. When the brittle
has fully solidified, break it into pieces with a clean hammer and serve in a dish. Can be kept for
up to a month when refrigerated, in an airtight container.
134
Baking & Desserts
Sticky Hist Sap Pudding

Contains Intoxicating Ingredients
This recipe is for @little-goblin-girl who requested a dessert from Black Marsh for my 3000 follower giveaway!
Please note: this recipe contains cannabis and is therefore only suitable for consumption by
those 18 years and older, in countries and states where cannabis consumption is legal! If you
are unable to consume cannabis, please replace the cannabutter with regular butter instead!
You’ve been warned…
Just like how the Khajiit love and revere their moon-sugar, the Argonians of Black Marsh adore Hist
sap! However, just like moon-sugar, Hist sap is hallucinogenic and possibly dangerous to all but
Argonians (not to mention that it is treated as a sacred substance, and is not to be imbibed lightly). This
dessert is popular among Argonians during special celebrations, particularly birthdays, where visions
from the Hist light the way to a new year. As it’s entirely unlikely that you’ll be able to find fresh Hist
sap, this pudding combines maple syrup and cannabis for a similar but non-lethal effect. Have a bite and
enjoy the ride! Makes a single portion.
You will need:

For the pudding: ❖ 1 tsp vanilla essence
❖ 50g cannabutter (recipe under Spices & ❖ Handful of medjool dates, with pits
Seasonings) removed and chopped
❖ 100g self raising flour For the sauce:
❖ 50g dark brown sugar ❖ 30g cannabutter
❖ ½ cup maple syrup ❖ 4 tbsp maple syrup, plus extra for
❖ 1 egg, beaten serving
❖ 2 tsp ground cinnamon ❖ ¼ cup heavy cream
❖ ½ tsp ground nutmeg
Method:
1. Make the sauce by combining the cannabutter, maple syrup, and cream in a small saucepan, and
simmering for a minute until mixed through. Pour into a large ramekin or pudding mould and
set aside.
2. In a mixing bowl, sift the flour and add the cinnamon, nutmeg, and dates. In a separate bowl,
whip together the cannabutter, egg, maple syrup, sugar, and vanilla essence until fluffy. Fold in
the dry ingredients and continue beating until well combined.
3. Pour the mixture into the pudding mould and cover with baking paper or foil. Steam for 1.5
hours, by placing the mould into a large saucepan filled with water coming halfway up the mould
and half covering the saucepan.
4. Remove from the pot and cool for 15 minutes, then flip the pudding over onto a plate. Serve hot
with an extra drizzle of maple syrup.
135
Tastes of Tamriel
Drinks
136
Drinks
Non-Alcoholic Drinks
Camlorn Mint Tea
Budget Friendly
It’s that time of year again when one of the best things to do is curl up indoors with a book, a loved
one, and a cup of tea. This special recipe for mint tea originated from the city of Camlorn, High Rock,
and is an eras-old tisane that has stood the test of time. It’s simple to make and tasty, and is also perfect
for an upset stomach!
You will need:

❖ 1 tbsp Matcha powder ❖ 2 cups boiling water
❖ Large handful of fresh spearmint or ❖ 4 tbsp honey
peppermint leaves, washed well ❖ Lemon slices, to serve (optional)
Method:
1. Add the Matcha powder to the hot water and stir well until dissolved. Add the mint leaves and
steep for 5-8 minutes. Pour in the honey and stir.
2. Serve immediately, with lemon slices if desired.
Comberry Citrus Quencher

Budget Friendly
As autumn rolls in over summer, take advantage of the last of the warm days by brewing up a whole
array of iced drinks with seasonal fruits, because there can never be too many cold drinks on hand! As
requested by many of you, I’ve made yet another alcohol-free option, though this delicious comberry
citrus quencher is great with a splash of vodka. For lovers of sour treats, this refreshing mocktail will
keep you puckered up and refreshed!
You will need:

❖ 1 cup fresh redcurrants ❖ ½ cup agave nectar or simple syrup
❖ Juice of 4 fresh lemons ❖ 2 cups crushed ice (more or less
❖ 1 litre ice cold sparkling water depending on your preference)
❖ 250ml can Red Bull
Method:
1. In a tumbler, muddle the redcurrants with the agave nectar or syrup. Transfer to a jug and add
the lemon juice, Red Bull, and sparkling water. Stir well.
2. Serve in tall glasses filled with crushed ice and enjoy!
137
Tastes of Tamriel
Hasphat’s Sticky Guar Tonic

When I first saw the name of this drink on the menu at The Retching Netch on Solstheim, I was
slightly appalled. Why would Hasphat Antabolis of Fighter’s Guild fame harm a cute guar, and why on
Mundus would anyone drink a guar tonic? Luckily the “guar” refers in fact to guarana, a berry that’s
renowned for giving energy. Sweet, sour, and very, very sticky, this drink is delicious to savour on hot
days during ash storms!
NB: You can replace the mead with sparkling grape juice if you prefer a non-alcoholic version!
You will need:

❖ 1 cup frozen raspberries ❖ 750ml mead of your choice (I like Lyme
❖ ¼ cup frozen redcurrants Bay Winery’s Christmas mead)
❖ ¼ cup tinned rhubarb ❖ 250ml pomegranate juice
❖ 2 tbsp raspberry jam ❖ 250ml Monster energy drink
❖ ¼ cup honey ❖ 2 cups ice
Method:
1. Whiz all the ingredients together in a blender until smooth. Serve in a chilled jug.
Lillandril Tonic Tea

Posted December 28,2018
This recipe is dedicated to @katistrophe, who has been an absolute angel to me over the past few months. I
appreciate your support so much!
Sweet, aromatic, and as fresh as a cool sea breeze in Summerset, Lillandril’s local tonic tea has been
an Altmer pick-me-up for hundreds of years and is a fabulous little mocktail that is a hit with those who
prefer non-alcoholic beverages!
You will need:

❖ 350ml cold sparkling water ❖ 20ml jasmine simple syrup
❖ 100ml strong jasmine tea (Chinese ❖ 1 tbsp mint syrup
jasmine tea is great), cooled to room ❖ ½ small mango, mashed to pulp
temperature or colder ❖ Handful of crushed ice
❖ Juice of ½ lime ❖ Mint leaves, to garnish
❖ 50ml elderflower cordial
Method:
1. In a blender, combine the mango, syrups, lime juice, and jasmine tea. Blend well til combined.
2. In a chilled tall glass mix together the sparkling water and elderflower cordial. Pour in the mango
mixture and stir well.
3. Top with mint to garnish and serve cold.
138
Drinks
Orzoga’s Red Frothgar

Frothgar is a traditional Orcish drink beloved by the Orsimer across Tamriel. There are many
variations on the recipe, but ultimately the most important thing is that it lives up to its name: it must
be frothy as the mouth of an echatere on the run! Berry mash is used for this delightful version of the
drink, which originated in Orsinium hundreds of years ago. Whether or not you choose to add alcohol
is up to you, but any true Orc will probably punch you if you decide against it…
You will need:

❖ 1 cup frozen raspberries ❖ 3 tbsp sugar
❖ 300g fresh strawberries, sliced in half ❖ 50ml double cream
❖ 250ml cranberry juice ❖ 10-15 ice cubes
❖ 1 banana, sliced ❖ ½ tsp cinnamon powder
❖ 10 fresh or frozen redcurrants, mashed ❖ 2oz cloudberry or other berry liqueur
❖ 2 egg whites (optional)
Method:
1. Whiz the cranberry juice, strawberries, banana, raspberries, ice, and liqueur (if using) in a blender
until smooth. Pour into a tall frosted glass.
2. Use a food processor to blend together the cream, sugar, egg whites, and mashed redcurrants in a
bowl. Beat on medium speed initially and once bubbles form, bring the speed up to high until
you have a stiff, foamy mixture.
3. Pour the redcurrant foam on top of the cocktail, garnish with cinnamon, and serve immediately.
Ginger Guar Smoothie

Budget Friendly
When you’re out and about, it’s only right to have the best breakfast even if it’s a speedy one! The
ginger guar smoothie packs an energy punch with comberry, guarana, and ginger, making this the ideal
breakfast on the go. Get up and get kicking like a guar, Tamriel awaits you, adventurer!
You will need:

❖ 4 large strawberries ❖ 1 banana, sliced
❖ 2 tsp guarana powder (or amount stated ❖ 1 tbsp rolled oats
on supplement package) ❖ ½ cup milk, soy or almond milk
❖ 1 medium ginger root, peeled and sliced ❖ 2 tbsp vanilla yoghurt
❖ 1 green apple, cored and sliced ❖ Handful of ice
Method:
1. Combine ingredients in a blender and blend well until smooth. Serve immediately.
139
Tastes of Tamriel
Vivec’s Gingergreen Chai

A Talviel Favorite
The Warrior-Poet Saint Vivec was one of Morrowind’s living gods until his mysterious disappearance
which triggered the collapse of Morrowind in late 3E. Up til that stage, he was known to enjoy a beverage
daily that was said to sharpen the mind and senses. This drink was nicknamed “gingergreen chai” by his
Ordinators due to its colour, and spicy ginger aroma. It’s just the sort of pick-me-up that will make you
feel like you’ve reached CHIM!
This recipe makes for two servings of tea, adjust the amount of ingredients to how much
you plan to serve.
You will need:

❖ 500ml water ❖ 2 black or pink peppercorns
❖ 2 tsp matcha powder ❖ 1 tbsp fresh ginger root, peeled and
❖ 10 cardamom pods sliced
❖ 1 star anise pod ❖ Milk or milk substitute, to serve
❖ 1 cinnamon stick (optional)
❖ 1 tsp allspice ❖ Honey or sugar, to serve (optional)
❖ ½ tsp green fennel seeds
Method:
1. Bring water to boil in a saucepan, and add all the spices and ginger. Boil for 2 minutes then leave
to cool until about 80°C/176°F.
2. Strain the liquid into a teapot and add the matcha powder. Stir or whisk vigorously to combine
until frothy.
3. Serve hot with milk and sugar or honey to taste, if you like.
140
Drinks
Colovian Ginger Beer

As the most luxurious establishment in the Imperial City, the Tiber Septim Hotel is famed for its
fine food and drink, much of which is made fresh on premises. One of their most popular beverages is
their ginger beer, brewed in-house with other spices picked from the region. This drink is non-alcoholic,
calms the digestive system, and is not too sweet. Perfect when paired with sweetcakes or a cheese platter!
You will need:

❖ 5 stalks ginger root, washed and peeled ❖ ½ teaspoon dried cloves
❖ 4 cups pure water ❖ ½ tsp cream of tartar
❖ ¼ cup freshly squeezed lemon juice ❖ 1 tsp dry yeast
❖ 1 stick cinnamon ❖ 1 ½ cups brown sugar
Method:
1. Grate three stalks of your ginger root finely, and roughly chop the other two stalks. Set aside the
chunks for later.
2. In a pot, bring the water, ginger, lemon juice, cloves, and cinnamon to a boil. Add the cream of
tartar and water, then bring to a full boil for five minutes.
3. Remove from the heat to cool, and add the sugar and stir until completely dissolved. When your
brew is just above room temperature, add the yeast. Stir once again, then cover the pot with a
cloth and leave somewhere dark and cool for two to three hours for the mixture to settle.
4. Place the ginger chunks from earlier into the bottom of a clean 2 liter plastic bottle (do not use
glass as it may explode from the pressure). Strain your ginger beer mixture and pour into the
bottle, leaving about ¼ free space as gas will form as it ferments.
5. Set aside in a cool dark space for three days, and every day release any gas buildup by simply
unscrewing the bottle for a couple of minutes to release the pressure.
6. When ready to serve, place your brew in the fridge or serve over ice. Be sure not to shake your
bottle! If it is not sweet enough for you, add a shot of simple sugar syrup and stir.
141
Tastes of Tamriel
Felmar’s Potion of Cure Disease

I fell sick with dengue fever (damn skeevers!) recently and dear friend Felmar from the College of
Winterhold very generously sent me this recipe. Having tested it myself, it’s simple and delicious and
thankfully does not require standard Cure Disease potion ingredients like vampire dust which are not
known to taste very nice! All credit to @fokkentaad (thank you for helping me get well!)
“Although this may be better for a sore throat than a fever, here’s a recipe for a potion of cure disease
that I’ve picked up over the years, not a lot of precise measurement involved, but I’ll throw some
estimates.
Best of luck, and a quick recovery to you Dovahkiin
~Felmar, professor of alchemy at the College of Winterhold”
You will need:

❖ One pint fresh strawberries ❖ one lemon
❖ equal amount black or white cherries, ❖ 1 cup of sugar
pitted ❖ a heaping tablespoon of honey
❖ equal amount blueberries or
blackberries, up to your personal
preference
Method:
1. Simply toss all the fruit into a large pot, and fill most of the way with water. Boil, occasionally
stirring and skimming off the foam that comes to the surface, until the fruits have blistered and
blanched, and the solution has taken on a deep red color.
2. Add the sugar, honey, and the juice from the lemon (zest too if you want it to actually taste of
lemon), then continue stirring over the heat until the sugar and honey are dissolved. Filter (or
don’t) into a large pitcher to cool, or ladle straight into a mug if you want it hot.
142
Drinks
Pink Profundity
The Pink Profundity is possibly my favourite summer drink of all time. Its name alone is great, but
just wait til you try it. Even if you don’t like pink, chances are that this is a drink you’ll enjoy unless you
happen to be allergic to the ingredients or really hate the taste of happiness. This is best served ice cold,
and is perfect for those hot Cyrodiil days or when you’re absolutely parched in Hammerfell. Grab a glass
and fall in love with your new favourite mocktail!
You will need:

❖ 1 litre cold sparkling water (San ❖ ¼ cup fresh or dried jasmine petals or
Pellegrino is my favourite) jasmine syrup
❖ ½ litre fresh water, to boil ❖ 1 cup fresh raspberries, chopped
❖ ½ cup fresh or dried rose petals ❖ ½ cup fresh strawberries, halved
❖ ½ cup dried hibiscus flowers (also called ❖ 2 tsp vanilla extract
rosella, used for making tea) ❖ ¼ cup agave nectar or simple syrup
Method:
1. Bring the fresh water to a boil and add the rose, jasmine, and hibiscus. Boil for 5-8 minutes, until
fragrant and the mixture is dark pink/red.
2. Strain the petals and transfer the liquid to a large pitcher. Add the berries, vanilla, and agave nectar
and leave to cool. When at room temperature, transfer to the fridge to chill.
3. To serve, simply add the cold sparkling water and give the pitcher a good stir to make sure
everything is infused evenly. Add ice if you wish and enjoy!
143
Tastes of Tamriel
Tonsil Tingle Tonic

Budget Friendly
Even the most valiant of adventurers can feel a bit under the weather after braving the wilds of
Tamriel, but luckily this soothing mixture passed down through generations is just the pick-me-up that
will get you going again. Take off your boots, sit down by the fire, and feel reinvigorated as this magical
tonic gets to work on you!
You will need:

❖ 1 cup water ❖ 1 stick cinnamon
❖ 3 lemons, juiced ❖ ½ cup honey
❖ 1 ½ stalks ginger, sliced ❖ 1 shot Firebrand wine (or whiskey)
Method:
1. Over the fire, combine the ginger and cinnamon in the water and boil for five minutes. Remove
the cinnamon stick and ginger slices with a spoon, then add the lemon juice and honey. Stir well,
then pour into a mug with the whiskey. Sit back and enjoy.
Canis Root Tea

I’m fairly certain that there’s only one person in all of Tamriel who drinks canis root tea, and that’s
Neloth of House Telvanni. The old mage is fiercely protective of his secret brew, so I’ve had to improvise
a bit and tried my very best to get this as close as possible to the cup of tea I may have chugged when he
had his back turned. It’s a taste that’s slightly confusing, extremely unique, and is the perfect pick-me-
up when you’re trapped indoors during an ash storm. While I prefer my canis root tea with a spoon of
honey, Neloth likes his with a splash of milk. Give this eclectic brew a try and find a combination that
works best for you!
You will need:

❖ 750ml fresh boiling water ❖ 1 tbsp loose oolong tea leaves (or 2
❖ 1 whole cinnamon stick teabags if you can’t find loose oolong)
❖ 2-4 thin slices of fresh cayenne pepper ❖ 2 tsp lemon zest
❖ 5 grams fresh ginger, peeled and sliced ❖ 1 star anise pod
❖ 1 tbsp whole cardamom pods ❖ ½ tsp dried cloves
Method:
1. In a pot, bring all the ingredients together to a boil, then reduce to a gentle simmer. Stir
periodically while steeping for 2 minutes, then remove from the heat and strain the tea into a pot.
Serve hot with milk or honey to taste.
144
Drinks
Gingerose Tea
I’m a huge fan of spices, in everything from snacks to drinks. One of my favourite beverages is a
punchy yet elegant Altmer-style ginger tea infused with delicate rose petals, which is delicious served hot
or cold over ice! It’s also great for when you’re feeling a little under the weather and need a little pick-
me-up.
You will need:

❖ 2 large ginger roots, peeled and sliced ❖ 5-8 dried rose petals
❖ 1 cup sugar ❖ 1 tsp dried hibiscus (rosella) tea
❖ 2 ½ cups water
Method:
1. In a pot, boil the sugar, water, and ginger together for 5 minutes. Remove from the heat, add the
rose petals and rosella, and stir well. Cover with a lid until room temperature.
2. Strain the liquid into a jug or teapot and serve iced or warm! If you like, you can make your drink
look extra fancy by throwing in a few more rose petals or rosella before serving on ice.
Mournhold Twister
This classic Dunmeri mocktail is just the thing to beat the heat, whether it’s from the summer sun or
a Vvardenfell ash storm. Cucumber is a refreshing addition to a classic blend of mint and lime. For those
of you who prefer a bit of extra oomph, feel free to add a splash of gin, vodka, or tequila!
You will need:

❖ ½ small cucumber, diced, plus extra ❖ Juice of 1 lime, plus ½ tsp zest for
slices for garnish garnish
❖ 2-3 bunches fresh mint leaves, plus extra ❖ 10ml elderflower cordial
for garnish ❖ 200ml tonic water
❖ 1 cup ice
Method:
1. Put all the ingredients except the tonic water into a blender and whizz the mixture until smooth.
Pour into a tall glass and top with tonic water. Garnish with thin slices of cucumber and mint
leaves, and serve immediately.
145
Tastes of Tamriel
Rosy Disposition Tonic

If you enjoy rose in your drinks as much as I do, you’ll love this little pick-me-up with a refreshing
tonic twist, straight from Summerset!
You will need:

❖ 2 tbsp dried rose petals or buds ❖ 200ml boiling water
❖ 1 vanilla pod ❖ 100ml sparkling or tonic water
❖ 2 tsp white tea leaves ❖ Ice, to serve
❖ 2-3 slices fresh ginger ❖ Maraschino cherry, to serve
❖ 2 tsp grenadine syrup
Method:
1. Add the rose petals, vanilla pod, ginger and white tea to a pot of boiling water. Boil on low heat
for about 10 minutes, until infused.
2. Strain into a jug and leave to cool before refrigerating.
3. When the tea is cold, add the sparkling water and grenadine syrup and stir. Pour into glasses over
ice, and serve with a maraschino cherry.
Sweet Persistence
The Khajiit love a tall, cold, sweet beverage at any time of day, and this slightly eccentric drink is a
persistent favourite in every home and tavern. Even though it may seem like an odd combination, this
fizzy treat is sure to delight! Try it for yourself and find out why it’s so popular in Elsweyr (and
Valenwood too, as it’s Green Pact-friendly)!
You will need:

❖ 3-5 tbsp sweetened condensed milk ❖ 150ml soda water
❖ 1 egg yolk ❖ Ice, to serve
Method:
1. In a tall glass, mix together the condensed milk and egg yolk until it starts to come together. Add
the soda water and keep mixing until smooth in colour and frothy. Serve with ice.
146
Drinks
Alcoholic Drinks
Dubious Camoran Throne
I’ve had many people ask for more Bosmeri recipes, so I ventured deep into the heart of Valenwood
for the past six months to bring you the most Green Pact compliant drink to ever pass my lips: Dubious
Camoran Throne. This dessert beverage is popular at special events in Valenwood, but jagga and
rothmeth, two of the most important ingredients, are almost impossible to obtain out of Valenwood
due to their unique ingredients and brewing process. In addition to that, you probably wouldn’t want
to touch the stuff if you knew what was in them. For those who can’t make a trip to the forests yourselves
but are feeling adventurous, I’ve created my own, slightly less Green Pact-friendly version of the drink,
if you’re game (Get it? No? Never mind) enough for a sweet, meaty cocktail that’s anything but
conventional!
You will need:

❖ 2 rashers of smoked bacon, fried until ❖ 1 tbsp honey
crispy ❖ ¼ tsp chili powder
❖ Bacon grease ❖ ¼ tsp ground cinnamon
❖ 2.5 oz honey bourbon (Jim Beam or ❖ 1 tbsp brown sugar
Jack Daniel’s are affordable options) ❖ Ice
❖ 1.5 oz Bailey’s ❖ 1 mini salami stick, to stir
❖ ½ cup sweetened condensed milk
Method:
1. Crumble the bacon rashers and leave half for garnishing. With the remaining bacon, drop into
the whiskey and leave to sit overnight.
2. Prepare a chilled cocktail glass by dipping the rim in honey. Mix the chili powder, cinnamon and
sugar in a small bowl and coat the rim with it.
3. Drain the bacon from the whiskey and discard (soggy bacon is not what you want!). In a shaker,
combine the Bailey’s, condensed milk, whiskey, ice, and bacon grease. Shake well and strain into
the glass. Top with a salami stick to serve.
147
Tastes of Tamriel
Orsinium Pink Zinfandel

Pink isn’t a colour most people would associate with Orsimer culture, let alone their proud stone city
of Orsinium, tucked in the rugged mountains between Skyrim and Hammerfell. But while the Orcs
show themselves off as bold, brash, and at times uncouth, delve a little deeper into their culture and
you’ll find a whole array of delicately delicious delights, not least the Orsinium pink zinfandel. This
sweet, grape-based cocktail is made from the zinfandel grapes that are harvested at first frost, and is the
perfect drink for those with a sweet tooth!
You will need:

❖ 2oz ice wine of your choice ❖ 4 canned lychees, plus extra for garnish
❖ 1oz rosé wine (Echo Falls White ❖ 3 slices tinned peaches
Zinfandel is a nice and affordable ❖ 1oz lychee liqueur (Bols or Kwai Feh are
option) nice)
❖ 2 tsp almond syrup
Method:
1. Whiz together the peaches and lychees in a food processor until they form a smooth puree.
Transfer to a tumbler and add the wines, lychee liqueur, and almond syrup.
2. Shake well, strain, and serve in a chilled martini glass. Top with a lychee on a toothpick to serve.
Argonian Bloodwine
Budget Friendly
Argonian bloodwine doesn’t actually contain any blood, but is so named due to its colour. Contrary
to popular belief, this isn’t a popular drink among Argonians, who are already capable of resisting poison
and breathing underwater without chugging a beverage beforehand like the rest of us. As I’m no
alchemist, I can’t claim that my recipe will do the same either, but it is full on flavour and is a unique
take on traditional sangria!
You will need:

❖ 500ml blood orange juice, fresh if ❖ 1 small fresh chili, sliced
possible ❖ 1 cup simple syrup or agave nectar
❖ 500ml red wine of your choice (I enjoy ❖ 2 cinnamon sticks
pinot noir) ❖ 1 star anise pod
Method:
1. Combine all the ingredients in an airtight bottle and mix or shake well. Leave in the fridge to
infuse overnight.
2. To serve, strain the liquid into a pitcher and add a handful of ice cubes if desired. Cheers!
148
Drinks
Berrymead Tonic
This drink is a favourite among Nords looking to add a twist to their mead, by infusing their
metheglin with delicious seasonal berries local to Skyrim in the summer months. This delicious pick-
me-up is the perfect fruity drink with a sweet honey undertone that’s perfect for all seasons and is
fabulous served hot or cold! If you’re looking for a sweet yet tangy beverage that’s as comforting as it is
delicious, get ready to meet your new favourite drink! It is quite prep intensive and takes a while to
ferment, but I promise the result will be absolutely worth it! The final 3 ingredients on the list are
available at home brew stores or online (I also recommend getting a large glass demijohn, cheesecloth
and a funnel for this recipe).
You will need:

❖ ¼ cup Acai berries, fresh, dried, or ❖ Juice and zest of one large lemon or
frozen (available at sports nutrition grapefruit, depending on your
stores or online) preference
❖ 2 cups fresh raspberries ❖ ¼ tsp grape tannin
❖ 1 cup fresh strawberries, sliced ❖ Yeast nutrient: follow instructions on
❖ 6 juniper berries, gently crushed packet as this varies from brand to
❖ 1.5kg honey (runny is best but set is fine brand
if you can’t get your hands on it) ❖ 1 sachet white wine yeast
❖ 5 litres pure filtered water ❖ 1 fermenting bucket, sterilized
Method:
1. Bring the water to a simmer in a large pot, then add the honey. Stir gently to dissolve the honey
and slowly increase the heat until it comes to a boil, gently scooping away any foam that appears
on the surface and discarding it.
2. Remove from the heat and add the berries, citrus juice and zest, and grape tannin. Cover the pot
with a lid and leave to cool to room temperature.
3. Pour the mixture onto the fermenting bucket (make sure it is completely clean and sterile!) and
add both the yeast nutrient and white wine yeast. Cover the bucket, and leave in a dark, cool and
dry place where it will not be disturbed. Leave to ferment for 3-5 days.
4. Filter the tonic by pouring it through a cheesecloth-lined funnel into a large glass demijohn. Make
sure all of this equipment is absolutely clean and sterile to ensure that no nasties grow in your
drink!
5. Seal the demijohn and leave to ferment for two months or more. While it ferments, pressure will
build up so be sure to open the demijohn lid every few days to prevent the bottle from exploding.
6. When it’s time to bottle your tonic, pour it once more through a clean cheesecloth-lined funnel
into a sterilised glass bottle. Keep stored in a cool, dark, and dry place when not in use.
7. Serve hot with a stick of cinnamon if you wish, or ice cold in a tankard. Cheers!
149
Tastes of Tamriel
Black Briar Mead

Requested by @xlost-in-bubbles
For a time while I lived in Riften, I worked at the Black-briar Meadery in order to learn the art of
brewing. Maven will probably kill me if I reveal the true secrets of her mead, but this is a rough recipe
you can go by to achieve something similar at home! The main characteristic of Black Briar Mead is that
it is richly spiced and complex in flavour, which is what makes it so popular throughout Skyrim and
Tamriel.
This recipe makes a gallon of mead, so you will be well stocked for your next feast! Bear in mind that
this takes 6 months to a year to brew so plan ahead! You can find the brewer’s yeast and specialty
ingredients and equipment at brewer’s supply stores.
You will need:

❖ 1kg clover or orange blossom honey, ❖ ½ tsp allspice
preferably straight from the comb and ❖ 1 cup freshly squeezed lemon juice
unpasteurised ❖ 1 sachet Montrachet yeast
❖ Pure water ❖ 1 ½ cups freshly squeezed orange juice
❖ 1 vanilla bean pod, scraped ❖ 1 tsp pectic enzyme
❖ 2 cinnamon sticks ❖ 1 tsp yeast nutrient
❖ 1 freshly grated ginger root ❖ ¼ tsp grape tannin
❖ ½ tsp ground nutmeg ❖ 1 tsp acid blend
❖ ½ tsp ground star anise ❖ 1 campden tablet
Method:
1. Place the vanilla bean, spices, and lemon juice in a 2 gallon plastic jug.
2. In a large pot, boil the honey with pure filtered water (1 part honey to 2 parts water) for 10 to 20
minutes, skimming off the foam as it boils. Cool the mixture and pour into the jug with the spices
and juice.
3. Add the acid, the pectic enzyme, and extra water to make a gallon. Add the campden tablet and
let the mixture sit, well-covered, for 24 hours.
4. The next step is to brew a yeast starter by mixing the yeast, yeast nutrient, and the orange juice at
room temperature. In a plastic bottle, combine these and shake vigorously to blend. Leave to
stand for up to 3 hours, or until it is visibly bubbly.
5. Transfer the yeast starter and honey mixture into an airtight, gallon fermenter (these can be
bought at brewing supply stores). Rack your mead once every 3 months, for up to a year,
although 6-8 months is sufficient.
6. When the time has passed, strain your mead into a glass gallon jug (or smaller glass bottles if you
prefer), and store in a cool dark place when not drinking. Consume within 6 months.
150
Drinks
Gløgg (Warm Mulled Wine)

A Talviel Favorite
Happy winter Solstice (2 days ago) to my southern hemisphere followers! Since some of you are
complaining about the cold (try living in Skyrim, guys!), I dedicate today’s recipe to you.
Now, Evette San in Solitude is very, very secretive about her spiced wine recipe. I promised when I
left the Thieves Guild that I’d put my life of crime behind me, so as tempting as it was to break into her
home and steal the recipe…I did not. Instead, I spent a few days at The Winking Skeever making a mess
of their kitchen to bring you my own take on San’s Spiced Wine, and they still serve it there. If getting
to Solitude is too long a journey for you, you can recreate this from the comfort of your own homes. I
hope you enjoy!
You will need:

❖ 1 bottle Alto wine or other red wine of ❖ 1 piece star anise
choice ❖ 1 tsp nutmeg
❖ 2 sticks cinnamon ❖ 1 ¼ cup honey
❖ 1 vanilla bean pod, sliced open ❖ 1 tsp allspice
❖ ½ tbsp whole cloves ❖ Chopped walnuts or almonds
❖ 1 tsp whole dried peppercorns (optional)
Method:
1. In a large pot, bring the wine to a simmer. Add the honey and stir thoroughly until it’s mixed
through.
2. Add all the spices. Bring the wine to a boil and cover with a lid. Boil for 5 minutes, then remove
the lid and reduce down to a simmer for another 10 minutes.
3. Remove from the heat and strain. Ladle into large mugs. Garnish with nuts if you want and enjoy!
151
Tastes of Tamriel
Mint Mudcrab Mojito

With spring in bloom for those of you in the northern hemisphere, it’s time to break out your glasses
as the weather warms up! This refreshing beverage is delicious with or without alcohol, and the briskness
of fresh mint will give you a boost of energy. I like to make a big jug of this to keep in the fridge when I
have company over, no matter the season- nobody can say no to a mojito!
You will need:

❖ 2-3 sprigs of fresh mint (about 15 ❖ 1 shot white rum
leaves) ❖ 1 shot creme de menthe
❖ ½ lime, cut into wedges ❖ ½ cup soda water
❖ 2 tbsp brown sugar ❖ Ice cubes
Method:
1. In a tall glass, combine the mint and lime wedges, and muddle thoroughly to release the juice and
aromas. Add the sugar and muddle again until mixed well. Add the rum and creme de menthe,
then fill the glass up with ice and pour in the soda water. Stir well and enjoy. Cheers!
Argonian Mud-Nectar
Named for its colour, mud-nectar is a boozy delight from the town of Lilmoth in Black Marsh and
made from local and imported cocoa, vanilla, and coffee. It’s served cold, and is the perfect sweet treat
for a hot tropical day! For an indulgent dessert, top with a warm chocolate cookie or brownie!
You will need:

❖ 2 shots Baileys ❖ 1 cup milk (or vanilla oat milk, if
❖ 1 shot Kahlua available)
❖ 1 shot vanilla vodka ❖ Chocolate syrup
❖ 1 scoop vanilla ice cream ❖ Handful of ice cubes
❖ 35g dark or milk chocolate, cut into ❖ Whipped cream, to serve
chunks ❖ Chocolate chips or shavings, to serve
Method:
1. Blend together the ice, liqueurs, ice cream, milk, and chocolate chunks until the ingredients have
formed a thick slush.
2. Drizzle as much chocolate syrup as you’d like into a tall glass, covering the insides with a layer of
chocolate. Pour in the slush.
3. Top with whipped cream and chocolate chips. Best paired with any warm chocolatey dessert!
152
Drinks
Moon-sugar Veggnog
Vegan
Recipe suggested by @fihyn, thanks so much! Also a shoutout to @nerd-girl-blog for vegan recipe suggestions,
here is one of many!
In the leadup to the Tamrielic holiday of New Life Festival on 25th of Evening Star, I’ve been
thinking of a treat to share with you all. ‘Tis the season to sink into a hot, sweet, creamy drink, and I
have the perfect recipe for you to get you into the festive spirit! Eggnog is a common winter beverage in
Skyrim, though the idea of egg in a drink is pretty odd for non-natives. So in keeping with the tradition
of giving and sharing with the community during this time of year, I’ve decided to make this a vegan
recipe so everyone can join in! This has all the flavour and texture of regular eggnog, minus eggs and
milk!
You will need:

❖ 1 cup coconut or almond milk ❖ 1 tsp ground nutmeg
❖ 2 cups coconut cream ❖ ½ tsp ground cloves
❖ ¾ cup brown sugar ❖ ¼ tsp ginger powder
❖ 2 vanilla bean pods, scraped ❖ Rum, Bailey’s, or other sweet liqueur
❖ 2 tsp ground cinnamon (plus extra for (optional)
dusting)
Method:
1. In a small pot, heat the coconut cream and milk on medium heat, then add the sugar and stir in
until melted. Add the spices and vanilla and simmer for 5 minutes uncovered.
2. Remove from the heat and serve with a shot of liqueur, if desired. For a cold version, leave
veggnog to cool to room temperature before refrigerating. Serve in a tall glass with ice.
Edit: I had no idea but apparently this is also similar to a Cuban/Puerto Rican drink called
Coquito which I had no idea existed until 2 minutes ago!
153
Tastes of Tamriel
Sujamma
After my incredibly lucky escape with Brynjolf from the Oblivion gate in Solstheim, I’m glad to say
that I’ve managed to keep the secret recipe of Geldis Sadri of the Retching Netch in Raven Rock, alive.
Well, how do you make his famous sujamma? I wish I could tell you, my dears, but that would require
an entire brewery, an alchemy set, and many hours of your time. Instead, I’ve tinkered around with
various tinctures and flavours to bring you the closest thing in flavour to sujamma. Beware, this stuff is
potent! Please drink responsibly!
You will need:

❖ 3 shots soju (Korean alcoholic beverage, ❖ ¼ glass sparkling or tonic water
can often be found in Asian ❖ Crushed mint leaves
supermarkets) ❖ 1 tbsp brown sugar
❖ 1 shot vodka ❖ Tall glass of crushed ice
❖ 1 shot tequila ❖ Cocktail shaker
❖ ½ glass grapefruit or lemon juice
Method:
1. In the glass, place the mint leaves, sugar, and sparkling water. Muddle well.
2. Pour the soju, tequila, vodka, ice and juice into the shaker and shake thoroughly. Pour into your
glass. Stir well before drinking, and enjoy!
154
Drinks
Vaermina’s Nightmare
Contains intoxicating ingredients
Please note: This recipe is strictly for those 18 and over! It also utilises cannabis and psylocybin
mushrooms- please check your state and country laws. Tastes of Tamriel does not take any legal
responsibility for what you do with this recipe.
Many years ago back in Skyrim, I ran into a former priest of Vaermina who had decided to atone for
his past by rededicating his life to Mara. We went on an adventure near Dawnstar to break Vaermina’s
hold over the town, and part of it required me to drink a potion known as Vaermina’s Torpor, which
would transport me into the Dreamstride. It was a strange, but not entirely unpleasant experience. Since
then I’ve struggled with explaining the experience to others, so with the help of my friend Lisandre, who
knows a thing or two about alchemy, we came up with what we call Vaermina’s Nightmare. The name
is misleading (it just sounded cool)- so far it hasn’t given anyone any nightmares, but it will definitely
make you feel like you’re floating through the Dreamstride. Summoning Daedra while imbibing this
potion is not recommended.
You will need:

❖ 1.5 grams cannabis, decarbed ❖ 1/2oz jasmine syrup
❖ 4oz Viniq shimmer vodka ❖ 3 drops squid ink (or black food dye)
❖ 2oz dark rum ❖ Juice of ½ lemon
❖ 1/2oz dark grenadine syrup ❖ 1 psylocybin mushroom, to garnish
Method:
1. Grind up your decarbed cannabis and pour into a cheesecloth, stocking, or similar strainer. Pour
the vodka into a jar and place the wrapped cannabis in. Leave to infuse for 24 hours and remove
the cannabis.
2. Shake the vodka, rum, squid ink, jasmine syrup, and lemon juice with ice. Fill the base of a tall
glass with the grenadine syrup and strain in the alcohol mix. Garnish with a mushroom (can be
eaten before or after drinking your cocktail).
As with all edibles, this cocktail may take some time to kick in. Please consume
responsibly, in a safe space, and preferably with a trusted friend.
155
Tastes of Tamriel
White-Gold Tower
Posted June 1, 2018
The first thing most people in Tamriel think of when they hear the name “White-Gold Tower” is the
Imperial City, but to the people of my hometown of Riften, we think of the famous drink made by
Talen-Jei at the Bee and Barb. White-Gold Tower has a rich base of cream and mead, finished with hints
of floral dragon’s tongue and lavender. Talen-Jei and I haven’t had the best of relationships even though
I worked at the Bee and Barb for a number of years, but after a fair bit of persuasion and a few choice
gemstones, he finally gave me his recipe so you don’t have to travel all the way to Riften for a taste! It’s
sweet, it’s elegant and fragrant, and it feels like a warm hug on a cold night.
You will need:

❖ ½ cup heavy cream ❖ ¼ cup simple sugar syrup
❖ 1 cup good mead of your choice (Lyme ❖ Petals of 1 nasturtium flower, to garnish
Bay Winery Traditional Mead is my ❖ Pinch of food-grade dried lavender
current go-to) flowers, to garnish
❖ 2 drops pure food-grade lavender oil
Method:
1. Warm the mead on low heat over the stove until hot, but not boiling. Stir in the simple syrup and
pour into a large mug
2. Whip the cream together with the lavender oil until fluffy. Using a small spoon, gently dollop the
cream on top of the mead as you would with a hot chocolate. Garnish with flower petals and
serve immediately.
156
Miscellaneous
Miscellaneous
157
Tastes of Tamriel
Spices & Seasonings

Berbere Spice Mix
(Not a Tastes of Tamriel original)
You will need:
❖ 8 tsp pure chili powder OR 2 tbsp ❖ 3⁄8 tsp ground cardamom
cayenne pepper ❖ 3⁄8 tsp ground fenugreek
❖ 5 tsp sweet paprika ❖ 1⁄4 tsp ground nutmeg
❖ 1 tbsp salt ❖ 1⁄4 tsp ground allspice
❖ 1 tsp ground coriander ❖ 1⁄8 tsp ground cloves
❖ 1⁄2 tsp ground ginger
Method:
1. Combine and whisk together all ingredients.
2. Store in airtight container.
Talviel’s Redguard “Fire Salt” Spice Blend

Posted May 8, 2022
I’m asked on the regular to relinquish my personal recipes for seasonings and spices, so here is one
of my favourite blends for meats and vegetables alike. Inspired by alchemical fire salts (but nowhere
near as dangerous as the real thing), this spice mix is ideal for when you need to add some oomph and
colour to your meals. This recipe will produce a small jar of spice; simply store well and use as needed.
You will need:

❖ 2 tbsp pink Himalayan salt, finely ❖ 2 tsp cumin
ground ❖ 2 tsp sumac
❖ 2 tsp brown sugar ❖ 1 tsp cinnamon
❖ 1 tbsp cayenne powder ❖ 1 tsp ginger powder
❖ ½ tbsp smoked paprika powder ❖ 2 tsp garlic powder
❖ 3 tsp finely ground pepper
Method:
1. Combine all the ingredients in a bowl or mortar, and gently crush together until well combined.
Transfer to an airtight jar, give it a good shake, and store in a cool, dark, and dry place.
158
Miscellaneous
Moon-sugar
Contains intoxicating ingredients
The most beloved of foods by all Khajiit, moon-sugar is a sacred treat that is held in high esteem and
can be used in just about any recipe calling for regular sugar! For those of us not blessed with the original
thing from the heart of Elsweyr, I present this delicious and intoxicating alternative! Just a pinch in place
of regular sugar will have you dancing with Jone and Jode.
Please note: This recipe is strictly for those 18 and over! It utilises certain drugs that may
be illicit where you live- please check your state and country laws. Tastes of Tamriel does NOT
take any legal responsibility for what you do with this recipe and does not in any way condone
irresponsible drug use. Do not exceed the recommended dose in the recipe below when
consuming!
You will need:

❖ 3 grams decarbed cannabis ❖ ½ tsp cinnamon
❖ ¼ cup Everclear, or other high-proof ❖ 1 cup demerara (coarse brown) sugar
spirit (moonshine) ❖ 1 sugar cube
❖ 2 dried psilocybin mushrooms, ground ❖ 1 drop LSD
finely ❖ Cheesecloth for straining
❖ 1 vanilla bean pod, scraped
Method:
1. Place the decarbed cannabis into a jar and use just enough Everclear to cover the surface. Leave
to sit for 5-10 minutes, then shake well to mix. Repeat the process 3 times to infuse.
2. In the meantime, preheat oven to 90°C/194°F and line a baking tray with baking paper.
3. Strain the liquid through the cheesecloth into a bowl and squeeze it well, making sure no solids
are filtered through.
4. Add the demarara sugar and mix well, until completely coated. Spread the sugar evenly across the
surface of the baking paper, and bake for 2 minutes. Turn the mixture and repeat the process
until the sugar is dry and the alcohol has completely evaporated. No alcohol will remain; it simply
imparts the cannabis into the sugar.
5. Place the sugar cube on a clean, non-porous surface like a plate or piece of aluminium foil, and
drop the LSD on. Leave undisturbed for 10-15 minutes to soak through and infuse through the
sugar cube. It may melt and crumble a little- if it does, just leave it alone to set as stirring will
contaminate the LSD.
6. Transfer the infused demarara sugar into a big bowl (a mortar and pestle work well here if you
have one) and add the ground mushrooms, LSD sugar cube, vanilla bean, and cinnamon. Grind
together well until the sugar gains a finer, sand-like consistency, and all the ingredients are mixed
thoroughly.
7. Store your moon-sugar in an airtight jar, and keep in a cool, dry place. Best used within 3 months
of production for maximum potency.
159
Tastes of Tamriel
Moon-sugar is EXTREMELY potent and no more than ¼ tsp should be used per person,
per dose! It can be eaten straight up, stirred into tea or coffee, or sprinkled on food. Please
consume responsibly, with a trusted person to supervise especially if you are new to psychedelics.
Cannabutter
(Not a Tastes of Tamriel original)
Contains intoxicating ingredients!
You will need:

❖ 1 ½ cup water ❖ ½ ounce decarboxylated cannabis
❖ 8 ounces clarified butter, melted butter,
or oil
Method:
1. In a medium saucepan on very low heat, add water and butter.
2. When the butter is melted, add the decarboxylated cannabis. Mix well with a wooden spoon and
cover with lid.
3. Let mixture gently simmer for 4 hours. Stir every half hour to make sure your butter isn’t
burning. If you have a thermometer, check to make sure the temperature doesn’t reach above
82C/180F.
4. After 4 hours, strain with cheesecloth or metal strainer into a container. Let the butter cool to
room temperature. Use immediately or keep in refrigerator or freezer in a well-sealed mason jar
for up to six months.
160
Miscellaneous
Specialty
Orzoga’s Tripe Trifle Pocket
This recipe is dedicated to my cat Alien, who passed away on 5th February 2021. Those of you who
have followed me from the beginning know that Alien is more than a therapy cat, he was my son and I
am utterly heartbroken.
On his first birthday I was still a vegetarian, but as a sphynx he needed a special diet of raw meat.
While this is an ode to the original (plain chicken cupcakes), I hope that your carnivorous pets love this
treat as much as I love Alien.
You will need:

❖ 6 chicken hearts, halved ❖ 5g beef liver, blended
❖ 20g beef mince (or kangaroo for the ❖ 1 egg, beaten
Aussies) ❖ 1 tbsp tinned tuna in water
❖ 10g chicken mince
Method:
1. Mix together the minced meats with the egg until smooth. Shape into a flat patty, and fill with
tuna, liver, and chicken hearts.
2. Pack the remaining mince mix over the filling firmly, and serve raw or lightly baked and cooled.
3. If you really want to make your pet’s day, go ahead and sprinkle some of their favourite treats on
as decoration!
161
Index
Akaviri Pork Fried Rice B . . . . . . 65 Crawdad Quiche . . . . . . . 81

Apple Cobbler Supreme . . . . . . 110 Cream Cheese Frosted Gorapple Cake . 119
Apple Dumplings B . . . . . . . 111 Crispy Cheddar Chicken F,B . . . . 68
Apple Dumplings 2.0 F . . . . . . 112 Cyrodiilic Cornbread B . . . . . 100
Arenthia’s Empty Tankard Frittata B . . 61 Deregulated Mushroom Stew V . . . 34
Arenthian Seafood Sauce . . . . . . 45 Drunken Goat Cheese with Radishes . 7
Argonian Bloodwine A,B . . . . . . 148 Dubious Camoran Throne A . . . . 147
Argonian Mud-Nectar A . . . . . . 152 Elsweyr Corn Fritters V . . . . . 19
Artaeum Pickled Fish Bowl . . . . . 2 Elsweyr Fondue . . . . . . . . 8
Ash Yam Poutine . . . . . . . . 15 Felmar’s Potion of Cure Disease . . . 142
Ashlander Nix-Hound Chili F . . . . 44 Firsthold Fruit and Cheese Plate . . . 9
Ashlander Ochre Mash V . . . . . . 23 Fortified Mudcrab Cakes . . . . . 6
Azura’s Star Bread F . . . . . . . 99 Garlic Cod with Potato Crust F . . . 82
Balmora Cabbage Biscuits B . . . . . 18 Garlic Mashed Potatoes F,B . . . . 16
Banana Millet Muffin . . . . . . . 103 Garlic-and-Pepper Venison Steak . . 56
Banana Surprise B . . . . . . . . 113 Gilane Garlicky Greens V . . . . . 92
Bannered Mare Almond Cookies B . . . 121 Ginger Guar Smoothie B . . . . . 139
Basic Bread F,B . . . . . . . . . 95 Gingerose Tea . . . . . . . . 145
Battaglir Chowder V,B . . . . . . 40 Gløgg (Warm Mulled Wine) A,F . . . 151
Beef Stew (Rendang) . . . . . . . 47 Goatherd’s Pie . . . . . . . . 60
Berbere Spice Mix . . . . . . . . 158 Gold Coast Mudcrab Fries . . . . 5
Berrymead Tonic A . . . . . . . 149 Grape-Glazed Bantam Guar . . . . 71
Black Briar Mead A . . . . . . . 150 Hasphat’s Sticky Guar Tonic . . . . 138
Blacklight Oxen Meatballs . . . . . 52 Hearthfire Harvest Pilaf B . . . . 69
Blackwood Stuffed Banana Leaves . . . 78 Hearty Garlic Corn Chowder V . . . 38
Boiled Crème Treat . . . . . . . 122 Hearty Sun’s Dusk Soup F . . . . 31
Braided Bread F . . . . . . . . 96 High Rock Fluffy Cheesecake B . . . 123
Bravil’s Best Beet Risotto V . . . . . 87 Hircine’s Meatloaf B . . . . . . 54
Breton Bubble-and-Squeak B . . . . . 62 Honey Nut Treat . . . . . . . 133
Camlorn Mint Tea B . . . . . . . 137 “Horker” and Ash Yam Stew V . . . 36
Canis Root Tea . . . . . . . . . 144 House Hlaalu Pumpkin Risotto . . . 91
Cannabutter A . . . . . . . . . 160 Hunter’s Pie F . . . . . . . . 58
Caramelised Goat Nibbles . . . . . . 11 Jorrvaskr Apple Pie . . . . . . 114
Carrot Cheesecake F,B . . . . . . 124 Khajiiti Apple Spanakopita . . . . 115
Cheese Pork Schnitzel . . . . . . . 63 Khajiiti Caramel Tarts . . . . . . 116
Cheesemonger’s Salad . . . . . . . 25 Khajiiti Chicken Parmigiana . . . . 72
Chef Donolon’s Jubilee Cake . . . . . 118 Khajiiti Sweet-Stuffed Duck . . . . 75
Chicken Dumpling . . . . . . . . 13 Kwama Egg Quiche B . . . . . . 105
Chicken’s Egg Vegetable Cheese Omelette B 90 Late Hearthfire Vegetable Tart V,B . . 89
Chicken-and-Banana Fried Rice . . . . 67 Lillandril Tonic Tea . . . . . . 138
Cinnamon Gorapples B . . . . . . 132 Melon-Chèvre Salad . . . . . . 26
Cloudy Dregs Inn Bouillabaisse . . . . 29 Mid-Year Green Salad V,B . . . . 27
Colovian Ginger Beer . . . . . . . 141 Mint Mudcrab Mojito A . . . . . 152
Comberry Citrus Quencher B . . . . 137 Moon-sugar A . . . . . . . . 159
Crab Meat and Scuttle . . . . . . . 4
i
Index
Moon-sugar Brittle . . . . . . . 134 Senchal-Style Zucchini Balls with Tzatziki F 21

Moon-sugar Veggnog A,V . . . . 153 Shadowfen Fish Tibs . . . . . . 85
Mournhold Twister . . . . . . 145 Silverside Perch Pudding B . . . . 86
Nord Honey Cake . . . . . . . 120 Skyrim Jazbay Crostata . . . . . 109
Orcish Bratwurst on Bun . . . . . 66 Spinner’s Taboo Salad . . . . . . 93
Orcrest Garlic Apple Jelly V . . . . 24 Sticky Hist Sap Pudding A . . . . 135
Ordinator’s Beetle-Cheese Soup F . . 43 Sticky Pork and Radish Noodles . . . 64
Orsinium Pink Zinfandel A . . . . 148 Stir Fried Garlic Beef B . . . . . 53
Orzoga’s Red Frothgar . . . . . . 139 Stormhold Baked Bananas B . . . . 129
Orzoga’s Tripe Trifle Pocket . . . . 161 Stros M’kai Grilled Seagull . . . . 74
Paarthurnax Snacks . . . . . . 102 Stuffed Grape Leaves V . . . . . 22
Pack Guar Pide . . . . . . . . 49 Sujamma A . . . . . . . . . 154
Pelletine Tomato Rice V . . . . . 88 Summer Sundas Soup V . . . . . 30
Pink Profundity . . . . . . . 143 Summerset Rainbow Pie . . . . . 106
Port Hunding Cheese Fries . . . . 10 Sunlight Souffle . . . . . . . 130
Potage le Magnifique . . . . . . 32 Sweet Persistence . . . . . . . 146
Potato Rice Blintzes B . . . . . . 17 Sweet Sanguine Apples A . . . . . 131
Potato Soup B . . . . . . . . 42 Sweet Skeever Gumbo F . . . . . 37
Princess’ Delight B . . . . . . . 117 Sweetroll F,V . . . . . . . . 127
Psijic Order Pigs-in-a-Blanket B . . . 12 Talviel’s Redguard “Fire Salt” Spice Blend 158
Pumpkin Cheesecake . . . . . . 125 Talviel’s Signature Tacos with
Punkin Bunny V . . . . . . . 41 Mango-Rhubarb Salsa F,V . . . 79
Raven Rock Baked Ash Yams B . . . 73 Talviel’s Very Best Sourdough F . . . 97
Redguard Venison Pie . . . . . . 59 Tarragon Chicken F . . . . . . 70
Redguard-Imperial Stuffed Date Canapés 20 The Emperor’s Venison Fricassee . . . 35
Rimmen Duck Noodles . . . . . 76 The Secret Chef’s Beet Crostata . . . 108
Rorikstead Brown Cheese Muffins F . 104 The Skald-King’s Patty Melt . . . . 55
Rosy Disposition Tonic . . . . . 146 Tonsil Tingle Tonic B . . . . . . 144
Rumare Slaughterfish Pie . . . . . 77 Ultimate Riverhold Beef Pasty . . . 51
Rustic Apple Sweetroll . . . . . 128 Vaermina’s Nightmare A . . . . . 155
S’jirra’s Famous Potato Bread V,B . . 101 Valenwood-Style Biltong . . . . . 14
Salmon Steak . . . . . . . . 83 Vegetable Soup V,B . . . . . . 33
Sea Viper Poke Bowl . . . . . . 3 Vivec’s Gingergreen Chai F . . . . 140
Senchal Baklava . . . . . . . . 126 West Weald Corn Chowder V,B . . . 39
Senchal Curry Fish and Rice . . . . 84 White-Gold Tower A . . . . . . 156
Withered Tree Inn Venison Pot Roast F . 57
ii
Index
Vegan and Vegetarian

Ashlander Ochre Mash . . . . . . . 23 Orcrest Garlic Apple Jelly . . . . . 24
Battaglir Chowder B . . . . . . . 40 Pelletine Tomato Rice . . . . . . 88
Bravil’s Best Beet Risotto . . . . . . 87 Punkin Bunny . . . . . . . . 41
Deregulated Mushroom Stew . . . . 34 S’jirra’s Famous Potato Bread B . . . 101
Elsweyr Corn Fritters . . . . . . . 19 Stuffed Grape Leaves . . . . . . 22
Gilane Garlicky Greens . . . . . . 92 Summer Sundas Soup . . . . . . 30
Hearty Garlic Corn Chowder . . . . 38 Sweetroll F . . . . . . . . . 127
“Horker” and Ash Yam Stew . . . . . 36 Talviel’s Signature Tacos with
Late Hearthfire Vegetable Tart B . . . . 89 Mango-Rhubarb Salsa F . . . . 79
Mid-Year Green Salad B . . . . . . 27 Vegetable Soup B . . . . . . . 33
Moon-sugar Veggnog A . . . . . . 153 West Weald Corn Chowder B . . . 39
Budget Friendly
Akaviri Pork Fried Rice . . . . . . 65 Hearthfire Harvest Pilaf . . . . . 69
Apple Dumplings . . . . . . . . 111 High Rock Fluffy Cheesecake . . . 123
Arenthia’s Empty Tankard Frittata . . . 61 Hircine’s Meatloaf . . . . . . . 54
Argonian Bloodwine A . . . . . . 148 Kwama Egg Quiche . . . . . . 105
Balmora Cabbage Biscuits . . . . . 18 Late Hearthfire Vegetable Tart V . . 89
Banana Surprise . . . . . . . . 113 Mid-Year Green Salad V . . . . . 27
Bannered Mare Almond Cookies . . . 121 Potato Rice Blintzes . . . . . . 17
Basic Bread F . . . . . . . . . 95 Potato Soup . . . . . . . . . 42
Battaglir Chowder V . . . . . . . 40 Princess’ Delight . . . . . . . 117
Breton Bubble-and-Squeak . . . . . 62 Psijic Order Pigs-in-a-Blanket . . . 12
Camlorn Mint Tea . . . . . . . . 137 Raven Rock Baked Ash Yams . . . 73
Carrot Cheesecake F . . . . . . . 124 S’jirra’s Famous Potato Bread V . . . 101
Chicken’s Egg Vegetable Cheese Omelette . 90 Silverside Perch Pudding . . . . . 86
Cinnamon Gorapples . . . . . . . 132 Stir Fried Garlic Beef . . . . . . 53
Comberry Citrus Quencher . . . . . 137 Stormhold Baked Bananas . . . . 129
Crispy Cheddar Chicken F . . . . . 68 Tonsil Tingle Tonic . . . . . . 144
Cyrodiilic Cornbread . . . . . . . 100 Vegetable Soup V . . . . . . . 33
Garlic Mashed Potatoes F . . . . . . 16 West Weald Corn Chowder V . . . 39
Ginger Guar Smoothie . . . . . . 139
iii
Index
Talviel’s Favorites
Apple Dumplings 2.0 . . . . . . 112 Hunter’s Pie . . . . . . . . 58
Ashlander Nix-Hound Chili . . . . 44 Ordinator’s Beetle-Cheese Soup . . . 43
Azura’s Star Bread . . . . . . . 99 Rorikstead Brown Cheese Muffins . . 104
Basic Bread B . . . . . . . . 95 Senchal-Style Zucchini Balls with Tzatziki 21
Braided Bread . . . . . . . . 96 Sweet Skeever Gumbo . . . . . . 37
Carrot Cheesecake B . . . . . . 124 Sweetroll V . . . . . . . . . 127
Crispy Cheddar Chicken B . . . . 68 Talviel’s Signature Tacos with
Garlic Cod with Potato Crust . . . 82 Mango-Rhubarb Salsa V . . . . 79
Garlic Mashed Potatoes B . . . . . 16 Talviel’s Very Best Sourdough . . . 97
Gløgg (Warm Mulled Wine) A . . . 151 Tarragon Chicken . . . . . . . 70
Hearty Sun’s Dusk Soup . . . . . 31 Vivec’s Gingergreen Chai . . . . . 140
Withered Tree Inn Venison Pot Roast . 57
Contain Intoxicating Ingredients

Argonian Bloodwine B . . . . . 148 Moon-sugar . . . . . . . . 159
Argonian Mud-Nectar . . . . . 152 Moon-sugar Veggnog V . . . . . 153
Berrymead Tonic . . . . . . . 149 Orsinium Pink Zinfandel . . . . . 148
Black Briar Mead . . . . . . . 150 Sticky Hist Sap Pudding . . . . . 135
Cannabutter . . . . . . . . 160 Sujamma . . . . . . . . . 154
Dubious Camoran Throne . . . . 147 Sweet Sanguine Apples . . . . . 131
Gløgg (Warm Mulled Wine) F . . . 151 Vaermina’s Nightmare . . . . . 155
Mint Mudcrab Mojito . . . . . 152 White-Gold Tower . . . . . . 156
iv

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From Valenwood to Vvardenfell, the food of Tamriel is as rich, eclectic, and diverse as the peoples who

Stay safe, eat well, be kind. ~Talviel

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Venison & Goat 56

Chicken & Fowl 67

Fish & Seafood 77

Baking and Desserts 94

Sweets & Treats 121

Alcoholic Drinks 147

Entrees, Sides, and

Artaeum Pickled Fish Bowl

You will need:

Sea Viper Poke Bowl

You will need:

Crab Meat and Scuttle

You will need:

Gold Coast Mudcrab Fries

You will need:

Fortified Mudcrab Cakes

You will need:

Drunken Goat Cheese with Radishes

You will need:

You will need:

Firsthold Fruit and Cheese Plate

You will need:

Port Hunding Cheese Fries

You will need:

Caramelised Goat Nibbles

You will need:

Psijic Order Pigs-in-a-Blanket

You will need:

You will need:

You will need:

Ash Yam Poutine

You will need:

Garlic Mashed Potatoes

You will need:

Potato Rice Blintzes

You will need:

Balmora Cabbage Biscuits

You will need:

Elsweyr Corn Fritters

You will need:

Redguard-Imperial Stuffed Date Canapés

You will need:

Senchal-Style Zucchini Balls with Tzatziki

You will need:

Stuffed Grape Leaves

You will need:

Ashlander Ochre Mash

You will need:

Orcrest Garlic Apple Jelly

You will need:

You will need:

You will need:

Mid-Year Green Salad

You will need:

Soups and Stews

Cloudy Dregs Inn Bouillabaisse

You will need:

Summer Sundas Soup

You will need:

Hearty Sun’s Dusk Soup