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MONSTER HUNTER: ICEBORNE FEAST

YOU CAN EAT FOOD MADE BY CATS IN MONSTER HUNTER WORLD WHY DID NOBODY TELL ME THIS

As an apology for how long we’ve been on break (we moved to Texas and wow it’s hot here), we’ve put together this Monster Hunter feast featuring not one but three new recipes! As always, you can find them under the cut. Happy hunting!

- MJ & K

Corn and Poblano Chowder

Ingredients:

3 Tbsp butter

3 Tbsp olive oil

1 large onion, chopped

5 cloves garlic, chopped

3 medium red potatoes, chopped into 1/2-inch pieces

2 bay leaves

2 tsp cumin

1 tsp thyme

1 tsp oregano

1 tsp cayenne pepper

5 cups chicken or vegetable stock

5 cups frozen corn

2 poblano peppers, chopped

1 cup heavy cream

Salt and pepper to taste

Combine the butter and olive oil in a large dutch oven over medium-high heat. Add the chopped onion and cook for 3-5 minutes, until translucent. Add the garlic, potatoes, and all of the spices and cook for another 5 minutes, stirring occasionally. Add the stock and lower the heat to medium-low. Let simmer for 10 minutes, or until the potatoes are easy to pierce with a fork. Add the frozen corn and pepper pieces and cook for 5 minutes. 

Remove the bay leaves and add the heavy cream, stirring to combine. Remove the pot from heat and allow to cool for at least 10 minutes. Blend until smooth in 3-4 batches using a blender (or in one batch using an immersion blender). Season with salt and pepper to taste and top with cheese or sour cream.

3-Cheese Potato Gratin

Ingredients:

2 pounds Yukon gold potatoes, chopped into 1/8-inch slices

1/2 cup grated Parmesan

1/2 cup shredded cheddar

1/2 cup shredded mozzarella

2 cups heavy cream

2 sprigs fresh thyme

3 cloves garlic, chopped

1/2 tsp ground nutmeg

Salt and pepper

Preheat the oven to 350 degrees F.

Combine the three cheeses. Coat the inside of a casserole dish with nonstick spray and lay down a layer of potato rounds. Top with a layer of mixed cheese and a small amount of salt and pepper. Repeat until the potatoes have all been used, but keep a small amount of cheese reserved for topping with. 

In a small saucepan, heat the cream, thyme, garlic, and nutmeg until it just begins to simmer. Pour the cream mixture over the layered potatoes and cheese, topping with the remaining cheese at the end. 

Bake uncovered for 1 hour, or until the cheese is browned and the potatoes are tender. 

Beef Tajine With Vegetables and Yogurt Sauce

Ingredients:

3 pounds beef top blade roast

2 Tbsp olive oil

1 Tbsp butter

½ butternut squash chopped into 1-inch cubes

1 onion, sliced into rounds

3 carrots, diced

2 c. broccoli

1 Tbsp paprika

1 tsp cinnamon

1 ½ tsp ground ginger

1 tsp salt

½ tsp EACH: cayenne pepper, red pepper flakes, cardamom, coriander, black pepper

8 cloves garlic, chopped

2 c. beef broth

1 14-oz can crushed tomatoes

1 Tbsp tomato paste

½ c unflavored and unsweetened yogurt

Preheat the oven to 350 degrees F.

Mix together the beef broth, garlic, and tomato paste. Set aside.

Add all the spices together and rub over the beef roast, coating the entire piece. Heat the olive oil and butter in a large cast iron skillet on high heat, and sear the roast on all sides. Cook each side for about 2 minutes or until brown and crispy. Once all sides are seared, remove the meat from the pan and set in a dutch oven or tajine. Add the onion rings and beef broth mixture to the pot, then cover and bake for 30 minutes. 

In the same skillet where the meat was seared, lightly cook the carrots and squash until they brown a bit from the residual spices over medium heat (about 5 minutes). Set aside. 

After the 30 minutes have elapsed add the squash, carrots, and broccoli to the pot/tajine. Cook for 45 minutes to 1 hour, or until the vegetables are tender and the meat registers at least 145°F.

Allow the pot to cool for 5 minutes, then remove ½ cup liquid from the pot and whisk with the yogurt. Add additional paprika, cayenne, and salt and pepper to the yogurt sauce as necessary.  

Serve with crispy bread and the yogurt sauce drizzled over. 

Additional Items

1 baguette

1 loaf rustic bread

2 types of wedge cheese

1 bunch on-vine tomatoes

2-4 grilled sausages (we used jalapeno and cheddar)

1 large mug of beer (cook’s choice)

Morocco 🌼

الماكلة التونسية - الجزء 1  Tunisian Food - Part 1

اححححم.. هيا يا جماعة حضرولي رواحكم و فلوسكم خاطر بعد البوست هذا باش تجريو على أول حانوت ملاوي 😂😅

في البوست هذا باش نحكي على أبن " تحريشات " تونسية و ماكلات خفاف مش كسكسي و ملوخية.. هاذوكا تو يجي وقتهم أما توّا خلينا في الخفيف 😍

P.s. this post is suggested by @flying-overseas 💕

Disclaimer: I do not own any credits of the pictures, they are all taken from instagram following the hashtag #Tunisian_Food and @tastyTunisia  

أشهر الأكلات الخفيفة " التحريشات " التونسية:

The most popular Tunisian fast food (snacks):

1) الفريكَساي / L'Fricassé:

Super small round sandwiches made out of bread-like dough, get fried and then filled with harissa sauce, mashed or just boiled potatoes, tuna and boiled egg pieces, olives and pickles to your liking. Heaven 😍

2) بريك / Brik:

This is the official sponsor of the holy month of Ramadan 🙌 It is most popular with eggs on the inside, tuna is a bonus but you can also put potatoes and/or cheese.

The myth says that before, L’brik used to be a test for the suitor who wants to propose to a girl. The girl’s family gives him a brika and he has to eat it without the egg yolk dripping. If he managed to keep clean, he is a decent man, if not, he fails the test and doesn’t get the girl. I lowkey wish they bring back this tradition all over again :D شقوالكم يا جماعة؟  

3) الملاوي - L’mlewi :

The most popular fast food in the north of the country, and rapidly building a huge fanbase in the south, “محبوبة الجماهير“, is very similiar to the Moroccan “ msammen” and can be eaten with something sweet for breakfast or something spicy or salty for a snack throughout the day or night. You can put absolutely anything and everything in it, different sauces, different salads, different kinds of meaty products, just fill it, roll it around and take a bite at the heavenly treat  😍 I usually take mine with an omelette, tuna, and extra cheese  😍 😍 w’entouma? 

4) الشباتي - Chapati :

Just quite as popular, chapati goes hand in hand with his friend L’mlewi. The difference is in the dough, as chapati is more solid and is more bread-like. IT is basically the same as Moroccan “  batbout “, only bigger in size. Unlike L’mlewi, chapati can’t be eaten for breakfast with something sweet, it is rather made for a spicy snack or meal. Perfection! 

5) الكفتاجي - Kaftegi: 

Contrary to popular belief, Kaftegi doesn’t contain any “ Kafta “ :D ( it’s a funny story that happened to a Moroccan student based in Tunisia that I’ve seen on youtube, never mind me ). This dish is made out of 4 main vegetables: pumpkin, potatoes, eggplant ( if you like them ) and green pepper. you cut them into the smallest cubes and then fry them ( The healthier way is to cook them in the oven) but as Tunisians we like our food dripping with frying oil, it’s bad for the health but good for the mouth!!! And you mix them with eggs and tomato sauce (also to your liking). Some people like to eat it as a dish with fish or meat to the side, others like to put it in a piece of bread like a sandwich filling. It’s crazy delicious either way! 

6) كسكروت عربي - kaskrout 3arbi, aka, the traditional sandwich: 

No words, you just have to look at the picture and you’ll be drooling! Take a baguette, cut it open, fill it with harissa sauce and whatever you can find in the kitchen, squeeze in the french fries and olives, and enjoy !!!  Also, truth to be told, it’s number one ingredient is Tuna  😍 😍

7) صحن تونسي - s’han tounsi aka the Tunisian plate: 

This mysterious mythic plate is just a mixture of everything. You go to a local restaurant that specialtizes in traditional food and you order a s’han tounsi and you just enjoy the mouthwatering taste of everything mixed together. The salads, the sauces, the olive oil, the harissa, the pickles, the tuna, the tastira, the fries.. It is the best representation of this country: A very delicious mixture with a unique taste!

8) عجة - Ojja: 

This dish is also known as Shakshuka and it’s not exclusively Tunisian, some other countries in the Mediterranian also claim it, but this is the Tunisian version of it. Ojja is efficient because it doesn't take long to cook, you only need eggs, garlic, tomato sauce, and a pan. The most popular way to make it is with Merguez, which is the Tunisian version of sausage. The fancy way is with seafood ( ohhh yessss ), it can also be sophisticated and you can get as creative with it as you want! 

9) لبلابي  - Lablebi: 

Now, this is the King, the Emperador of all Tunisian dishes! Ironically, its name is purely Turkish. “Leblebi” is one of the Turkish words for “chickpea” (الحمص). And taking into consideration the history we have with the Ottomans, it breaks my heart to say to my fellow Tunisians that nope, we don’t own the patent of this dish! However, what we can take credits for though is the recipe, becuse Tunisian Lablebi is made in a different way than Iranian or Turkish chickpea dish. I googled it :D So yes, this is made out of chickpea soup and is the number one dish in cold weather, and yes, you guessed right, we put tuna on it!! 

10) السلاطة المشوية والطاجين - Slata Mechwiya ( aka Grilled Salad ) & Tagine : 

To clarify, the Tunisian Tagine and the Moroccan Tagine are two different things! The Moroccan Tagine gets its name from the hotpot its cooked in. It’s the whole dish and it can be a vegetable tagine, meat tagine, etc.. While the Tunisian Tagine is a sort of pie, that gets baked in the oven and cut into small pieces and eaten as a side piece in a full dish! It requires lots of eggs, potatoes, and meat ( or spinach ). As for the grilled salad, it’s simple, yummy and very healthy. You take your ingredients: onions, tomatoes,green pepper, and garlic, and you grill them first then you mince them. You add olive oil, salt and pepper, and OF COURSE Tuna! Delicious! 

Bonus picture: A “slata mechiya” aka grilled salad in a Moroccan Tagine pot :D 

BONUS FOOD: BAMBALOUNI - بمبالوني : 

Okay, obviously after all those spicy dishes we need something sweet for desert! So I am brining you the Sidi Bou Said special, the one and only, the must-have “BamBalouni”.  It’s basically the Tunisian version of a donut. It is prepared with a flour dough fried in oil then sprinkled with sugar or soaked in honey. It can be eaten at any time of day, as long as it’s hot! Yum-yum ! 

So, if you kept in mind anything from this post, or if you have any remarks, let me put it simply for you:

YES, we put Tuna on everything, after all we produce that shit!  YES, we like our food fried and ‘mchakhchakh” !! YES, harissa is the base of everything, too bad I don’t eat it.  YES, we LOVE bread, we make so many types of it! 

Reblog with your favorite one and DM me for the recipe or if you have any suggestions for the part 2!!!!! 

"Volubilis" the Roman part of the modern Morocco.

Goatherd's Pie Goatherd's pie is a speciality of Hammerfell, where hardy goats are farmed in the shadow of the Alik'r Desert. This dish is filled with Tagine Makfoul, a fragrant, spicy goat curry, which is a delicious surprise hidden beneath warm and buttery pastry! If you're looking to give your usual boring dinner a twist, be sure to try this out! ~Talviel You will need: 1 kg goat meat, chopped into generous 2" cubes 4 cloves garlic, finely chopped 2 large red onions, chopped 400g tinned tomatoes 1 cup goat's butter (or regular butter if unavailable) 1/2 cup vegetable stock 250g couscous or rice 1 tsp turmeric powder 2 tsp harissa 1 large cinnamon stick 1 tsp cloves 1/2 tsp cardamom 1 tsp cracked black pepper 1 tsp salt 1 tsp ginger (paste or freshly crushed root) 1 tsp saffron 1/2 tsp curry powder 2 tsp hot chili powder 1/4 cup slivered almonds, toasted 1/4 cup dried apricots, chopped Olive oil 500g frozen puff pastry, thawed Handful of pomegranate (optional) 1 spring mint leaves, finely chopped (optional) Method: In a large pot, add a generous amount of olive oil and combine the goat meat, garlic, salt and pepper. Fry until browned on the outside. Throw in the onions and sauté until well browned but not caramelised. Add all the spices, saffron, and the vegetable stock, stirring until well combined. Pour in the vegetable stock and 1/2 cup goat's butter, stir well, and leave to simmer on medium heat with the lid on for 25-30 mins with the cinnamon stick deep in the middle of the pot. While waiting, preheat your oven to 190C/375F. In a separate pot, boil the couscous along with the remaining vegetable stock (dilute with 1/2 cup water). Pour the couscous with any remaining liquid into the tagine and mix well. Add the almonds and apricot, and stir through. Remove the cinnamon stick and transfer the tagine into a deep baking dish. Lay down the puff pastry sheets on top, brushing each sheet generously with the remaining goat's butter, especially the top sheet. Bake until golden brown (approximately 15 minutes). Remove to cool for 10 minutes, then sprinkle with pomegranate and mint. Serve while hot.

The Riads of Morocco.

What about an authentic Moroccan Tajine in the heart of the nature.

🍲YIPPEEE my mini Moroccan Tagine project made it onto the front cover of this months Dollshouse and miniature scene magazine. Thanks guys, I’m super chuffed❤️If ya wanna make one, grab yourself a copy📄

Oasis of the Daraa valley in the heart of the high atlas.

Wonderful picture of an alley in the city of Essaouira, Morocco.

Tagine of Meatballs and Eggs 

“Let’s make one of the most famous Moroccan tagines: Tagine of meatballs cooked in a spiced tomato sauce and topped with eggs! 

MEAT INGREDIENTS: 1/4 lb. (150g) Ground beef or lamb (or a combination of the two) - 1/4 of Medium onion, chopped very fine - 1 teaspoons Paprika - ½ teaspoon cumin - ½ teaspoon salt - 1/2 teaspoon ground cinnamon - ½ teaspoon chili powder (to taste) - 1/4 cup finely chopped fresh cilantro (or parsley). TOMATO SAUCE INGREDIENTS: 2 lbs. (1 kg) fresh, ripe tomatoes - 2 tablespoons Olive oil - 1/4 of Medium onion, very finely chopped - 2 Cloves garlic, finely minced - 1 ½ teaspoon paprika - 1 ½ teaspoon cumin - 1 ½ teaspoon salt (more for taste) - 1/2 teaspoon chili powder - 3 tablespoons finely chopped fresh cilantro. OTHER: 4 large eggs

The Moroccan old way of making bread.

Easy Lamb Tagine with Pomegranate

Marrakech, Morocco 🇲🇦

Lunch at this super fancy restaurant in the heart of Fes Media (or old city) that caters to tourists. The meal costs $15 on average. I ordered chicken lemon tagine and the chicken was a little dry. On the other hand, the side dishes were abundant though. They served some sort of sweet and savory dumplings as appetizers also.

A commission I did for “Our Tunisian Table” 

Morocco

Food in Southern Morocco