only eating stardew valley food for an entire day! #stardewvalley #スターデューバレー

only eating stardew valley food for an entire day! #stardewvalley #スターデューバレー

🥄 recipes 🔪

rice pudding

1/2 cup short or medium grain rice
4 cups milk
1/2 cup water
2–3 tbsp sugar ( or to taste)
pinch of salt
1/4 tsp cardamom or cinnamon (optional)

rinse rice well. add rice, water and salt to a pot and cook on medium until water is mostly absorbed.
add milk, bring to a gentle simmer and stir often.
cook uncovered 25–35 minutes on low, adding a little extra milk if it thickens too much. stir in sugar and spice, cook 2–3 more minutes. turn off heat; it should be loose and milky (it thickens more as it cools).

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fried calamari

500 g calamari, cleaned and sliced
1/2 cup all-purpose flour
1/4 cup cornstarch
1 small bunch cilantro
1 green onion
1 clove garlic
1 tsp salt
1 tsp tsp black pepper
pinch of chili flakes
cold water (as needed)
breadcrumbs (for coating)
oil for frying

blend cilantro, green onion, garlic and a little water until bright green.
mix flour, cornstarch, salt, pepper and chili flakes; whisk in green blend to make a thick batter. then pat calamari dry, dip into batter, then coat in breadcrumbs.
fry in hot oil (180°c) 3-4 minutes or until golden and crispy.

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chocolate cake

chocolate cookies crushed fine
milk
cocoa powder
sugar (optional, to taste)
baking powder
chocolate hazelnut spread
a little warm milk

mix crushed cookies, cocoa, sugar, baking powder, and salt. add milk and mix into a batter.
pour into a lined pan and bake at 180°c for 25–30 minutes until set and cool completely.
mix hazelnut spread with warm milk and spread on top.

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parsnip soup

500 g parsnips, peeled & chopped
1 medium onion, roughly chopped
1 whole head of garlic
3 tbsp olive oil
salt & white pepper to your liking
1 small potato
750 ml vegetable stock (adjust as needed)
1/2 cup milk (optional)
a squeeze of lemon juice

preheat oven to 200°C (400°F).
toss the parsnips, potato and onion with olive oil, salt and pepper
cut the top off the garlic head, drizzle with oil, wrap in foil and roast everything for until soft and lightly golden.

take it out of the oven. squeeze the roasted garlic cloves out of their skins. add parsnips, onion, garlic, potato and vegetable stock to a pot.
simmer gently for 7-8 min minutes.

blend until very smooth with immersion blender or regular blender. add milk (if using) and adjust thickness with more stock or water.