Sunday, January 27, 2013

Redwall Cooking - Hotroot Soup


As it's winter time, and cold in many places of the world, I've chosen the first entry in our Redwall Cooking series to be none other than Hotroot Soup!
However, there is a major disclaimer here: I don't like shrimp. At all. So as a replacement ingredient, I chose chicken.
As I was cooking just for myself and the recipe serves two to four people, I halved the amounts of leeks, onion and potatoes required. Even though I did this, there was still more than enough vegetables in the dish - in fact, each bite contained more vegetables/meat than actual liquid.
I found the soup to be very tasty, although I think if you want it to be very spicy, you need to have a very heavy hand with the chili pepper. I put in slightly more than the recipe called for, and it wasn't very 'hot' at all.
In each feature, I'll reveal the cost breakdown for ingredients that I DIDN'T already have in my kitchen. If I've listed the cost of an item in one article, I won't be repeating it in another.
  • White onion - $0.77
  • Potatoes - $0.88/lb
  • Leeks - $1.99/lb (or 1 leek for $0.16)
  • Vegetable broth - $2.88
Bon appétit!

Saturday, January 12, 2013

A New Year, A New Feature


It's a new year, and we are introducing a new feature series here at the Redwall Wiki. As this is being written, The Redwall Cookbook is en route to our library here at HQ.
In the interest of producing more content, which as there has been very little news has been quite difficult, we will be launching a new feature series.
In the past, many Redwall home cooks have prepared dishes inspired by theRedwall series, some of whom who have been kind enough to share and upload the recipes and pictures.
However, we have not heard of anyone preparing every single dish in The Redwall Cookbook for consumption and review. And it is to that end we are taking up this task just for our readers, fans, contributors, editors and followers.
Fear not, as I do enjoy both cooking and eating, neither are something I find difficult or not enjoyable.
Over the coming months, every recipe will be prepared, photographed, eaten and reviewed, and all of it will be posted here.
I'm going to be shooting for 2 recipes a month, possibly more if there is time.