>>1712005
Continued

Autumn Recipes
Mole's Favourite Deeper'n'Ever Turnip'n'Tater'n'Beetroot Pie
Bellringer's Reward (Roast Roots and Baked Spuds)
October Ale
Autumn Oat Favourites
Hare's Haversack Crumble
Harvestberry Sunset Pudd
Savoury Nut Tea Bread Squares
Dibbun's Delight
Golden Hill Pears
Strawberry Cordial
Burdock Cordial

Winter Recipes
Shrimp'n'Hotroot Soup
Watershrimp'n'Hotroot Soup (different from Shrimp'n'Hotroot Soup)
Veggible Molebake
Savoury Squirrel Bakes
Outside'n'Inside Cobbler Riddle
Rubbadeedubb Pudding
'Unnymolers
Applesnow
Mossflower Mulled Cider
Pearl Queen Pudding

TRIFLE, FUCK YEAH

Vegetable Casserole à La Foremole, Please!

Crispy Cheese'n'Onion Hogbake
Strawberry Fizz
Skil n Duff

don't mind me
just ruining your thread and making you realize you wasted your money

http://www.redwall.net/kitchen/

>Mole's Favourite Deeper'n'Ever Turnip'n'Tater'n'Beetroot Pie

This. Or, Shrimp'n'Hotroot Soup

Okay, I cut and paste the recipe list from wikipedia, but after some comparison with the book...

There is no Skilly n' Duff, Strawberry Cordial, Burlock Cordial, Watershrimp'n'Hotroot Soup, or Pearl Queen Pudding

Instead there's a Stones inna Swamp, and 'Unnymolers is actually Nunnymolers.

>>1712061
lol slowpoke.

>>1712061

Haha! Thanks Anon!

Bump for some strawberry fizz and trifle!

deeper n ever

Here we go, starting with
Mole's Favourite Deeper'n'Ever Turnip'n'Tater'n'Beetroot Pie (Serves 4)

Ingredients:
-1 pound (3 medium) potatoes, peeled and chopped
-Salt, to taste
-1/2 pound (4 medium) carrots, peeled and chopped
-1/2 pound turnips or rutabaga, peeled and chopped
-6 tablespoons unsalted butter
Pepper, to taste
-1 cup (2 ounces) grated Cheddar cheese (or any favourite hard cheese)
-Crisp green salad, for serving (optional)
-Pickled beets, for serving (optional)

Method:
1) Preheat the oven to 350 F. Place the potatoes in a saucepan, cover with water and add a pinch of salt. Place the carrots and turnips or rutabaga in another saucepan, cover with water and add a pinch of salt. Boil all the vegetables until soft, 10 to 15 minutes.

2) Drain the vegetables separately, then return them to their pans and add half the butter to each pan. Mash the vegetables until they are smooth and season them with salt and pepper.

>>1713360
Continued.

3) In a deep casserole dish, spread alternating layers of the mashed vegetables, starting with the carrot mixture and finishing with a layer of potato. Roughen the top with a fork.

4) Sprinkle the cheese on top and bake on the top shelf until the cheese is bubbling, about 15 minutes.

5) Serve with a crisp green salad and pickled beets if desired.

Next up,
Summer Strawberry Fizz (Serves 4)

Ingredients:
-1 quart (4 cups) strawberries, hulled
-1 cup strawberry ice cream
-4 teaspoons sugar
-1 cup seltzer water

Method:
1) Combine the strawberries, ice cream and sugar in a blender and process until smooth.

2) Refrigerate for one hour, then stir in the seltzer and serve immediately.

On the same note, October Ale is just 1 part grape juice and 2 parts ginger beer or ginger ale, with a teaspoon of sugar if using the beer.

i will bump to get other bullshit off the front page2

Last one then sleep.
Abbot's Special Abbey Trifle (Serves 6 to 8)

Ingredients:
-6 cups cubed sponge cake, or 18 ladyfingers, broken into pieces
-5 cups fresh or frozen raspberries
-1/4 cup sugar
-2 1/2 cups prepared or homemade custard sauce, or vanilla pudding (made from 2 3/4 ounce package pudding mix), cooled to room temperature
-1 cup heavy cream, whipped
-2 tablespoons sliced almonds, toasted

Method:
1) Place the sponge cake or ladyfinger pieces in a glass bowl.

2) In a saucepan over medium heat, combine 3 cups of the raspberries with the sugar. Cook, stirring, until the sugar has dissolved, about 2 minutes. Let cool.

3) Toss the cooked raspberries and their juices with the cake, then smooth the mixture down.

>>1714066
Continued.

4) Pour custard sauce or pudding over the mixture, cover with plastic and leave the trifle to set in the fridge for about 2 hours.

5) Scatter another cup of raspberries on the set custard. Put the whipped cream over the raspberries in blobs and then smooth it to cover completely.

6) Decorate the top of the trifle with the toasted almonds and the remaining cup of raspberries and serve.

Custard Sauce (Makes about 2 1/2 cups)

Ingredients:
-2 eggs
-4 egg yolks
-1/4 cup sugar
-2 cups milk
-1 vanilla bean, pod split lengthwise, pulp scraped (or use 1 teaspoon vanilla extract)

>>1714080
End.

1) In a bowl, beat the eggs and egg yolks with the sugar.

2) In a pan over medium heat, warm the milk with the vanilla bean pod and pulp (if using).

3) When the milk is steaming (do not let it boil), pour it slowly over the egg misture, whisking constantly. Return the liquid to the pan.

4) Stirring constantly, cook over low heat until the sauce begins to thicken, about 4 minutes. Transfer immediately to a bowl. Remove the vanilla pod if necessary, or stir in the vanilla extract. Let cool. This sauce can be stored in a covered container in the refrigerator for up to 3 days.

Toasting Nuts
Preheat the oven to 350 F. Spread the nuts on a rimmed baking sheet and toast, stirring halfway through, until fragrant and browned, about 5 minutes for sliced almonds. Transfer to a plate to cool.

>>1714081
/s/ in my /ck/? HELLS YES.

bump

I remember that some of the recipes had things in them that only certain animals could eat and humans would be poisoned if they at it. I wonder if the recipes omit those items? lol

>>1712005
This is awesome, btw. We need a PDF.

*FUCKING NOSTALGIA FUCKING EVERYWHERE IN THIS THREAD*

>>1714751
Really? Like what?

bump

OP is cool for alerting me to this book.

Has anyone tried the posted recipes yet?