Fried Capellan Turg-rrot Root ~ Star Wars The Old Republic

 Thick Capellan Turg-rrot Root is deep fat fried to emphasize its crunchy goodness. It is served hot with an excellent array of dipping sauces.

Scrub up 4 large potatoes

Slice the potatoes into thin slices.

Heat a pan of oil until it sizzles when you flick water into it.

It should make a Shhhhhhhhhthhhhsssssssss sound if it is ready.

Submerge uncooked fries into hot oil until tender.

They will float to the top when they are done cooking, You can see it below.

Let dry on a rack or paper towels. 

Salt and pepper to taste.

Yum!

Burrmillet Porridge ~ Star Wars

Other posts that go with this one

Herb Baked Egg   Soft Banana Bread   Hyjal Nectar

You will need:

3 c water


1 c milk
1 1/2 c rolled oats
1/2 tsp ground cinnamon
2 apples peeled, cored and cubed
(any fruit can be substituted like peaches, mangoes, raisins, cranberries or bananas)




1/2 tsp vanilla extract
3 eggs


4 tsp butter
3 tsp honey or brown sugar

In a large saucepan, bring the water to a boil. 

Combine milk, oats, apples and cinnamon; quickly stir into the boiling water. 
Add fruit that needs to be softened now. Like apples or peaches.

Return the mixture to a boil, then reduce heat and simmer for 5 to 10 minutes, or until the mixture is the desired thickness.

Remove from heat and add eggs one at a time and vanilla. 
Do not worry about the eggs. The hot porridge will cook them completely. 
Add fruit that does not need to be softened now. Like raisins, dried cranberries, or nuts.

Yum!

Divide the porridge between 4 bowls. 
Top each one with a teaspoon of butter and drizzle with honey or brown sugar.

It is not mandatory to have a superhero coffee mug...

but it helps.

Corellian Air Cake ~ Star Wars The Old Republic

Other cake recipes

Delicious Chocolate Cake   Carrot Cupcake   Conjured Mana Cake

Air cake was a dessert originally created on Corellia. They were served at the Vor-cal Feast prior to the Battle of Endor.

You will need:

12 eggs

1 1/4 cups powdered sugar

1 cup all-purpose flour

1 1/2 teaspoons cream of tartar

2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup sugar

Separate eggs; discard yolks or refrigerate for another use. 

Place in a mixing bowl; let stand at room temperature for 30 minutes.

• Meanwhile, sift confectioners' sugar and flour together; set aside. 

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• Add cream of tartar, extracts and salt to egg whites; beat on high speed. 
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• Gradually add sugar, beating until sugar is dissolved and stiff peaks form. 
• This is what soft peaks look like. They resemble the tip of a soft serve ice cream cone.

• Fold in flour mixture, 1/4 cup at a time.
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• Spoon into an ungreased pan. 
• I used a silicone baking pan, it's flexible and makes removing the cake easier.
• Cut through batter with a knife to remove air pockets. 
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• 
  

• Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. 

This is the pan I used, they come in different colors.

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Immediately invert pan; cool completely before removing cake from pan.
Once it if cooled completely, remove from the pan. 

Yum!