[Anglosphere] Cooking contest - Travian Chef


  • Dear players!


    The holiday season is coming closer. It's time to gather around the table with family and friends to enjoy a time of cheer with a glass of hot glogg or a cup of tea or hot chocolate!!


    Today, we invite you to cook together and share some recipes with the others!


    Terms of the contest:

    • You need to cook something Travian related, it can be salty or sweet, for example cookies in the shape of the logo, or a type of troop (maceman, phalanx, etc), or a cake decorated with something which reminds us of Travian.
    • Take some pictures during the process to prove that you really created it.
    • Add the pictures and the recipe to your answer.
    • You are allowed to participate in every community you play in, but for each community you have to post a different recipe / images.

    General contest information:


    Start date/time:

    December 18, 2018 – 10:00 am (GMT+1)

    End date/time:

    January 7th, 2019 – 10:00 am (GMT+1)

    Winners announced on:

    January 8th, 2019

    Winners chosen:

    By Travian: Legends team jury

    1st place

    600 Gold

    2nd and 3rd place

    250 Gold

    4th to 6th place

    100 Gold

    Special rewards

    30 gold to each participant who would meets the requirements (Travian related, cooking process documented, recipe added)

    Gold voucher valid only in:

    Anglosphere/AU/US/UK community

    Gold voucher valid until:

    December 31, 2019

    To be eligible to win, you need to:

    Specify your nickname and server played when giving the answer to the contest


    Important!

    By answering in this thread and participating in this contest, you allow us to use the content you created for activities on all Travian: Legends platforms including the blog and Facebook page.


    If you experience difficulties with forum attachments, please, use one of the following image upload services and add a link to your answer:

    · https://imgur.com/upload

    · http://tinypic.com/

    · https://postimages.org/

    · https://imgbb.com/

    · https://ctrlq.org/images/


  • No one gonna post?


    Guess i will start it off then...Decided to make a Travian inspired cookie in the middle of my yearly Christmas cookie making.


    Preparation: 7/10

    Execution: -10/10

    Taste: 10/10


    Started off by making the dough, and needed to cooldown for 30 min in the fridge.

    39c09d002bcc06cb76a09c1dd1705f81.jpg


    While it was cooling down, I tried to be creative and prepare a bit...

    b2493306d7b1e78ac46a044a739ef8af.jpg


    And now it was time to get going...


    2726f590d0398abab461bd98e0d18a17.jpg


    Now this is where it all went wrong ^^


    dcc56e6a061607b417fad1e8f126d2db.jpg


    I accidentally dropped the cinnamon sugar all over it and tried my best to fix it...Should probably had started of with the “Travian” cookie, instead of using the last dough I had, and was too lazy to go get more butter...


    Oh well, was time for them to get a couple minutes in the oven.

    99cc4c27bc135b4b6061cccec149c0be.jpg


    And the final result...


    330d7c33d7a6b2637baa350383befe6c.jpg


    I had to eat it as soon as it was cooled down, was too ugly to be kept alive.


    Recipe will get posted later when I get home.

  • Prepare your palates and close your eyes, for I have turned a brilliant recipe into an atrocity.


    I tried to visually represent a 15cropper with the only two recipes i knew by heart and to no surprise it tastes better than it looks :)


    Preparation: 4/10

    Execution: 1/10

    Taste: 9/10 (too much sugar)


    I guess this isn't exactly a creation that makes anyone think of travian, but it certainly is travian-inspired.

    A very sweet cropper



    A false tosca cake is just a version of an almond-free tosca cake, and if baked with lactose-free cream and butter, everyone can enjoy it!
    Same goes for the butterscotch, but really, anything could be stacked and called a village ;)


    /Ratatosk on Anglo6

  • https://imgur.com/a/hOGslM9



    Finally a contest I can participate in, I present the Travian Pâte en Croûte.


    Inside is a farce of pork, foie gras and green peppercorn. It has a gelee made from champagne.


    Recipe-

    Dough

    2.5 kg flour

    1.6 kg butter

    30 g salt

    800 g eggs

    400 g water

    70 g vinegar


    Mix flour and salt with butter in mixer until pea size.

    Add in eggs, water, vinegar, mix until combined.


    Pâte

    2 kg pork jowls

    1 kg pork loin cubed

    1 kg pork livers

    750 g foie gras cubed

    15 g curing salt

    100 g salt

    10 g white pepper

    5 g pate spice

    200 g Champagne

    100 g green peppercorn in brine

    8 eggs

    600 g heavy cream


    Grind jowls and liver on large grind into mixing bowl. Add seasoning, champagne and cubed pork loin, mix well. Add eggs until incorporated, add cream and green peppercorn until incorporated. Ard foie gras and mix gently.


    Assemble your dough in the mold and fill with the farce.


    Cook at 375 for 30 minutes, then 200 for 1 hour. Refrigerate overnight.


    The next day make your champagne gelee.


    1500g champagne heated and add 60g powdered gelatin.


    Pour into Pâte en croûte until set.


    Makes 4 Pâte en croûte.


    Player name- F. Charcutier Anglosphere 6

    Anglosphere 6- F. Charcutier


    COM1- Foleys Folly


    US1- Chef Follardi


    US3- Folito Lopez

  • Teriyaki Theutates Thunders: A step-by-step guide.


    Step 1. Gig yourself some Theutates Thunders.


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    Although it’s possible to accomplish this otherwise, Teuton spears are suggested as most efficient.

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    Step 2. Of interest is the horsey portion; long pig is a separate recipe. Thinly slice the loin and slide the steaks onto a skewer. A spear will work in a pinch for a skewer. Note for the squeamish Roman: a thinly sliced beef loin will work almost as well as the preferred ingredient.

    2012_March_24_8_horse_lumbar_processes.jpgimages?q=tbn:ANd9GcT3d4GBgo2BTnkV18gUdUfq-N1IkbiU3UZS9VqujONXhoKuqFDU










    Step 3. Marinate in a teriyaki sauce for an hour. If your carryall doesn’t have room for teriyaki sauce (heathen!) a passable one can be made from scratch:

    ¼ c. soy sauce

    ¼ c. water

    1 T. honey

    2 T. rice vinegar

    1 clove garlic, minced

    whisk soy sauce, water, cornstarch to smooth

    mix in honey, vinegar, garlic, ginger.

    (See? Unless you’re a poncy Roman, a bottle of sauce is much more practical.)


    Step 4. Grill on a hibachi or open flame, turning once, until juices drip.

    43385595_396686227536369_5618401504130476625_n.jpg


    Step 5. Nom nom nom.



    (Anglosphere 6, but nothing in this post constitutes a valid competition entry. ;))

  • Oasis Raider Meat Pies - Lumber Oasis Version

    -- submitted by Tasillo, ts19.english.travian.com


    Ingredients


    For the filling:

    a medium onion, finely diced (100g)

    a medium carrot, coarsely grated (45g)

    a large clove garlic, minced

    30 ml (2 tbs) olive oil

    250 g (8 oz) minced (ground) wild boar*

    250 g (8 oz) minced (ground) wolf*

    250 g (8 oz) minced (ground) bear* (*acceptable substitutes include ground beef, ground venison, ground lamb, ground bison, ground turkey, or ground pork in any proportion totaling 750 g/24 oz.)

    1 tsp salt

    1/2 tsp grated nutmeg

    1/2 tsp ground sumac

    35 g (1/4 cup) pine nuts

    small amount (about 3/4 cup) of cooled, pre-cooked rice for assembly




    For the besamel sauce:

    45 g (3 tbs) butter

    45 g (1/3 cup) plain (all-purpose) flour

    450 ml (2 cups) milk

    1 tbs dried chopped basil

    1 tbs dried chopped oregano

    1 tbs dried fennel leaf

    4 large eggs, beaten

    60 g (1/3 cup) aged hard cheese such as romano, asiago, or parmesan


    For the pastry:

    450 g (1 lb) plain (all-purpose) flour

    100 g (3-1/2 oz) strong (bread) flour

    1 tsp salt

    75 g (5 tbs) chilled butter

    140 g (2/3 cup) lard

    1 egg, beaten, to glaze


    Method (Directions)


    Make the filling:

    Sauté the vegetables in olive oil until tender.

    Add the meat and cook until browned.

    Drain the rendered fat from the browned meat mixture.

    Remove from heat, add the pine nuts and seasonings, and set aside.




    Make the besamel sauce:

    Melt the butter over low heat.

    Stir in the flour to make a roux and cook for a few minutes until bubbly but not browned.

    Whisk in the milk and stir until sauce starts to thicken.

    Add the herbs and stir a minute longer.

    Temper the beaten eggs by pouring at least 1/3 of the still-hot sauce into them, stirring all the while.

    Return the egg mixture to the rest of the sauce in the pan and stir until thick.

    Add the cheese, stir until just melted, and remove from heat.


    Add enough of the sauce (about 3/4 of the total) to the meat mixture so that it all holds together but is not runny. Set aside.


    Make the pastry:

    Sift together the flours and salt.

    Rub the butter into the flour until there are no lumps remaining.

    Bring the water to a simmer, then add the lard to the water and let it melt.

    Add the hot water-lard mixture to the flour and stir until all the flour is incorporated.

    Knead the dough lightly and keep warm (body temperature is fine) until ready to use.




    Assemble the pies:

    Working with a portion of the pastry dough at a time, roll it out to about 6mm (1/4”) thick.

    Use the dough to line the wells of a 6-cup jumbo-sized muffin pan (a baking tin with six depressions that hold about 215 ml/1 cup each).

    Put a thin layer of cooked rice in the bottom of each pastry case.

    Spoon the meat filling on top of the rice, mounding it just slightly.

    Cover each pie with a circle of pastry and pinch to seal the edges.

    Poke a generous vent hole in the top of each pie.

    Decorate with scraps of pastry cut to resemble trees or logs, and brush with beaten egg.




    Bake in a moderate oven (350°F/175°C) for 40 minutes, or until tops are golden.

    Serves 6




    Enjoy!

    ~Cricket


    Hey, ho, nobody at home,
    Meat nor drink nor money have I none,
    Yet will I be merry!

    The post was edited 6 times, last by cricketswool: Corrected some quantities and prettify-ed the post. ().

  • http://imgur.com/a/NQd0K8R


    Hey guys!!!


    Here is my Ultimate Travian Pizza!!! Made specially for the occasion! haha


    Recipe:

    1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan.
    2. Place toppings you like!
    3. Bake at 190 C / Gas mark 5 for 20 to 25 minutes.
    4. And here you have it, your very own Travian Pizza


    (Toppings are added to give extra effect for Lumber, Clay, Iron, Crop)


    My Details:

    Moral Respect

    Anglosphere 5


    http://imgur.com/a/NQd0K8R


    Hope everyone likes it!! Because it tasted so damn good! haha

  • Dear players!


    We have finally made up our minds but it was a hard decision. We really liked the result of your cooking.


    The winners are as follows:


    1st place: cricketswool

    2nd place: Foley

    3rd place: skaduddel

    4th place: Moral Respect

    5th place: MmHm


    Congratulations to all of you and thank you for participating in this contest!

    Your gold vouchers will be sent to you via conversations.


    Kind regards,

    Stellamini and sommerfuglen