Andoran garlic and onion mashed potatoes (a popular dish amongst commoners)
9 oz. skinned and cubed potatoes
1/4 cup diced onion
1 1/2 chopped garlic cloves
1/4 c evaporated skimmed milk
2 tsp. butter
dash, white pepper (if available)
Add potatoes to 1 1/2 quarts of boiling water. add the onions and and garlic. cook until the potatoes are tender (about 10-15 min). In the meantime combine milk, butter, and pepper in a saucepan. cook over a low
heat until butter is melted. keep warm over a low heat.
Pour potatoes and onion mix into a collander. Transfer into large mixing bowl. Mash potatoes then gradually add milk mixture. Beat until potatoes are light and fluffy. Don't forget to eat it while it's hot!
Black-eyed-Aiel bean soup
1lb soaked black beans
8 cups of water
2 tablespoons of salt
1 cup each of chopped onion, clerey, green pepper, and carrots
8tablespoons of olive oil
6 garlic cloves
1 tablespoon cumin
4 teaspoons white vinegar
1 teaspoon soy sauce
simmer beans in hot water until they are soft. Saute the onions, pepper, celery, and carrots in the olive oil until the onions turn light brown. add the garlic, cumin, vinegar, and soy sauce. continue cooking and stirring for 3 min. take about 1/2 cup of water from the soaking beans and add it to the saute. cook over low heat for 30 min. combine the saute w/the beans. continue to cook for another 30 min.(add more water if necessary). Serve in the most beautiful Sea Folk Porcelan you have and try to forget that the Aiel ravaged your home 20 years ago.
Aiel Squash
1 medium squash, gourd, zucchini or pumpkin
water
Sauce:
1/2 t ground pepper
1/4 t cumin
1/2 t coriander
1/2 t mint
1/4 t ginger
1 t cider vinegar
1/4 c dates, finely chopped
1/4 c almonds, finely chopped
1 t honey
1/4 c boiled white wine
1/2 c squash or vegetable stock
1 T olive oil or butter
Cut squash in pieces, and steam in water till cooked. Press the water
out of the cooked flesh and put into a cooking pot.
For sauce, in a morter, grind pepper, cumin coriander, mint and ginger.
Combine vinegar, dates and almonds, honey, boiled wine, stock and olive oil or butter. Pour this sauce over the squash, bring to a gentle boil and simmer briefly to blend flavors. Sprinkle with pepper and serve. Squash is a versatile and appealing vegetable. It works well with almost every meat dish and adds a dash of unexpected color to those drab days in the Waste