Culinary Creation Contest Entry Thread

[Bunsen]

Porcupine Meat Balls

2x Mole Meat
1x Sticky Rice
1x Tomato Sauce
-1x Ruby Tomato
-1x Wild Onion
-1x Garlean Garlic
-1x Olive Oil
-1x Table Salt

1x Mineral Water
1x Table Salt
1x Black Pepper
1x Midland Basil

Mix ground meat, uncooked rice, salt and pepper together. Form in balls 1 1/2 inches in diameter. Place in covered baking dish. Pour Tomato Sauce over porcupine balls and place in a 350 degree oven and cook for 1 1/4 hours. They are done when rice is tender and the rice shows through like a porcupine.

Enjoy!

[Jinko]

Oh darn I spelt mousse wrong :P

[Jinko]

Gridanian Chocolate mouse.

4 x Bubble Chocolate
2 x Apkallu Eggs
1 x Buffalo Milk
1 x Sweet Cream

[Slippers]

[Bayohne]

As we've been seeing a few users who are having issues with adding pictures to their entries the first time they submit, and since we do not allow posts to be edited (for fairness), we will allow those that didn't include a picture/had trouble including one, or linked just to the thumbnail image to add a follow-up post with their picture.

Please be sure to read the detailed instructions on how to upload and add images to your entry before submitting!

How to take an in-game screenshot
While holding down the "Scroll Lock" key, press the "Print Screen" key to take a screenshot. The image will be saved to My Documents → My Games → FINAL FANTASY XIV → screenshots

How to post a screenshot on the forum

1. Upload the image to your Lodestone blog
   *Please refer to the instructions listed here (Starting at the File Management section) to learn about the upload process.
2. Copy the URL for the uploaded picture.
   *This can be done by opening your image of choice in your Image List and then right-clicking and selecting "Copy Image Location." This process may differ depending on the browser you are using.
3. Finally, when posting on the forum, use the [IMG] tag and place the URL between them:

[IMG]post the Lodestone image URL[/IMG]

[Eldaena]

As we've been seeing a few users who are having issues with adding pictures to their entries the first time they submit, and since we do not allow posts to be edited (for fairness), we will allow those that didn't include a picture/had trouble including one, or linked just to the thumbnail image to add a follow-up post with their picture.

Please be sure to read the detailed instructions on how to upload and add images to your entry before submitting!

(Okay here is my official entry with image. Thanks Bayohne!)

Stressful day of adventuring? Come home and relax to this delicious yet exotic take on a classic dish!

Here is what you'll need:

Berry Vanilla Cheesecake

1 x Blood Currants
1 x Vanilla Beans
1 x Salted Butter
1 x Apkallu Egg
1 x Cream Cheese
1 x Rolanberry Cheese
1 x Pie Dough
1 x Powdered Sugar

Step 1: Get your oven cooking, we're going to need it at about 300 F or (150 C.)

Step 2: When making your Pie Dough, be sure to used the scraped seeds of the Vanilla Beans and combine them together with the Salted Butter to make a good bottom for our cheesecake.

Step 3: Beat our Rolanberry Cheese with the Cream Cheese and Blood Currants to make the mouthwatering base of our cake til it's nice and smooth. Add some more scraped Vanilla Beans, our Apkallu Egg, and a little Powdered Sugar to the mix and continue to beat them together until the texture velvety smooth.

Step 4: Pour the berrylicious mixture into the Pie Dough and leave about 2 inches at the top for the cake to expand as it bakes.

Step 5: Place a baking dish onto the bottom rack of the preheated oven, and fill it halfway with boiling water. Place the cheesecake onto the middle rack, above the pan of boiling water, and bake until a small knife inserted into the middle of the cheesecake comes out clean, about 1 hour and 20 minutes.

Step 6: Turn the oven off and let the cheesecake cool down inside the oven for 1 hour. After it cools you can decorate the top with a few Blood Currants and Powdered Sugar for a beautiful and tasty presentation. Cover the cheesecake and chill at least 4 hours or overnight before serving though!

Chill and sweet, your tongue will be alive with this lovely dish!

[Haru]

As we've been seeing a few users who are having issues with adding pictures to their entries the first time they submit, and since we do not allow posts to be edited (for fairness), we will allow those that didn't include a picture/had trouble including one, or linked just to the thumbnail image to add a follow-up post with their picture.

Please be sure to read the detailed instructions on how to upload and add images to your entry before submitting!

I would like to know if there is a way we can correct spelling mistakes? Or have a mod/admin correct them for us?

[OwenLacroix]

Lala Creme Brulee

1 Puk Egg
1 Maple Sugar
1 Sweet Cream
1 Vanilla Bean
1 Firepot

This creamy custard is topped with maple sugar and torched to a crusty candy finish. Lalafel are known to eat their weight in the dessert on holidays and birthdays.

Puk eggs are used because of their larger yolks. These yolks are whisked with half the maple sugar till a ribbony texture. Meanwhile the sweet cream is steeped with vanilla beans and heated til just before boiling. The hot cream is then slowly added to whipped yolks (tempered) so as not to cook the eggs. The resulting mixture is poured into cups and baked. Once cooled (blizzara works pretty well), the custards are topped with more maple sugar. Use a Firepot to quickly caramelize the sugar into a candy-like top.

Enjoy~

[Kyri]

Hey there Eorzea! The names Sukasa Saffron! A name you best not be forgettin'! Some know me as the unforgettable Sushi Suki from far far far far away~

After running a successful restaurant (far far far far away), fate has seen to it that I have come in the name of good food and yummy treats to the people of Eorzea!

Simple people and those with finer tastes have been approaching me over and over, beggin' for something that fills the belly and busts the gut. After nights of thought I decided to take a few of my restaurant's main courses and have it sampled around your fine lands! Many nights I traveled Eorzea and after hearing the people I have decided on a home favorite, with a twist!

Ta-da!
I bring to you Creamy Risotto Carbonara!

Like it says, this rice carbonara is so creamy the word "creamy" isn't enough to describe it's creaminess~ Loved everywhere (far far far far away) it's been known to boost even the weariest adventure into a force to be reckoned with!

Now, know this recipe requires a bit of shopping! Make sure you add these ingredients to your shopping list!

1x Sticky Rice
1x Black pepper
1x Garlean Garlic
1x Midland Basil
1x Buffalo Milk
1x Cream cheese
1x Apkallu Egg
1x Jerked Beef

I will be teaching a class on how to create this marvelous dish in Limsa's finest, The Bismark!
Joining me will be two renowned chefs: Prudentia and Pulmia!
Bring your ingredients to the Bismark between 12:00 and 14:00 of the new moon to take the course on this culinary delight!~

[tiramimi]

Kukuru Tiramisu
by Tiramimi

Ingredients:
1 Apkallu Egg
1 Maple Sugar
1 Vanilla Beans
1 Cream Cheese
1 Sweet Cream
1 Kukuru Powder
1 Mineral Water
1 Acorn Cookie

Serves 2



1) Whisk apkallu egg york, maple sugar, and vanilla beans.
2) Add cream cheese and sweet cream to the whisked egg york to make the sweet cream filling.
3) Mix half portion of the kukuru power with mineral water to make kukuru liqueur, in a separate container.
4) Dip acorn cookie into kukuru liqueur.
5) Spoon cream filling over the dipped acorn cookies.
6) Repeat step 5 for multiple layers.
7) Sprinkle rest of kukuru powder on the surface of the kukuru tiramisu.