Neopia's Kitchen: Recipes from 101 Neggs
Cooking -- like anything else in Neopia -- takes practice, dedication and a good how-to guide. Today, in Neopia’s Kitchen, we will be looking at some of my favorite recipes from the hit classic book 101 Negg Recipes. We will also discuss tips and tricks to turn your dinner from flat to fabulous.
Remember, you don’t need a lot of fancy equipment or exotic ingredients to be a master chef – all that’s required is imagination and passion for good food.
But before we begin, remember your kitchen safety! Nothing can bring a dinner down faster than a trip to the hospital. Remember to use caution around hot ovens and keep all fingers, fins and feathers away from sharp knives. This is especially important if you have little ones in the home -- make sure they're far away when opening the oven and moving hot pots and pans.
With all that out of the way, onto the recipes!
pg. 6 Sparkling Negg Punch
Juice from 6 Yellow Neggs, freshly squeezed
4 cans Grapefruit Neocola
1 Icy Negg, broken into pieces
Fill a punch bowl with the Negg juice and soda and mix well. Add Icy Negg pieces to keep cold. Serve with a ladle.
Notes: Sparkling Negg Punch is a refreshing, classy punch for any party. I find that other combinations work just as well, such as using Pink Neggs and Raspberry Neocola or trying out different flavors of Achyfi, if that is your taste. Around the holidays, I like to mix in a handful of Cranberries for a festive touch.
pg. 15 Negg Bruschetta
1 loaf Altadorian Bread, sliced
3 large Tomatoes, chopped
1 Negg, chopped
1 cup Cheese
Preheat oven to 500F. Mix Tomatoes, Negg and Basil in a bowl. Slice Bread and top with Negg Mixture, then sprinkle with cheese. Arrange slices on a baking sheet and put under the broiler for five minutes or until cheese is melted.
Notes: This elegant appetizer is a favorite at any black-tie affair. The Negg mixture can be pre-made and stored in the refrigerator up to a day in advance for extra convenience.
pg. 27 Simple Negg Salad
2 Purple Neggs
2 Pink Neggs
2 Green Neggs
3 tablespoons fresh Negg juice
3 tablespoons Vinegar
1 teaspoon Dijon mustard
Slice Neggs and toss together in serving dish. Quickly whisk together ingredients for Vinaigrette and pour over Negg slices, then toss to coat evenly. Serve immediately. The recipe can be easily scaled up or down for a large party or for a meal for one.
Notes: I like to freshen up this salad with some Lemwart rind, fresh Brightvale Berries and some crushed Mint. It is the perfect salad for a summer lunch or as a starter at your weekend barbecue.
pg. 43 Grilled Negg Sandwich
1/2 Negg, thinly sliced
1 slice Cheese
2 slices Ionic Bread
Arrange the Negg and Cheese slices between the slices of bread. Melt a pat of Butter in a frying pan, and fry sandwich until cheese is melted and outside is golden brown -- making sure to flip regularly.
Notes: Simple and delicious -- reminiscent of simpler times gone by. Serve with a cool glass of Kau Kau Farm Milk for the perfect after school treat.
pg. 56 Healthy Negg and Veggie Pizza
1 Pizza Crust, premade
1/2 jar Tomato Sauce
1 cup Vegan Cheese, shredded
1/2 Blue Negg, diced
1/2 cup Organic Olives, sliced
1/2 cup Organic Mushrooms, sliced
Preheat oven to 400F. Put crust on pan, cover in sauce and toppings, then cheese. Bake for 15 minutes or until cheese is bubbly and golden around the edges.
Notes: Using a premade crust really saves time while making this tasty, healthy alternative to ordering delivery pizza! Add or omit whatever toppings you like -- I enjoy mine with sliced Tomatoes and chopped Broccoli.
pg. 74 Roast Negg with Winter Vegetables
2 large Neggs
3 cups Vegetable Stock, plus extra
1 large Onion, chopped
2 cloves Garlic, finely chopped
6 Carrots, chopped
2 stalks Celery, chopped
3 large Potatoes, chopped
3 large Parsnips, chopped
2 Turnips, chopped
Pinch of Parsley
Pinch of Sage
Pinch of Rosemary
Pinch of Thyme
Preheat oven to 350F. Place Neggs in center of roasting pan and surround with vegetables. Top with chopped herbs and add enough Vegetable Stock to cover the Neggs. Cover and cook for 1 hour, taking care to check regularly and add more stock if it starts to look dry.
Notes: A hearty meal for a cold day, this roast Negg certainly warms you up! Serve with a fresh loaf of baked Altadorian Bread or Garlic Bread Halves for a meal the whole family will love.
pg. 86 Spicy Negg Stir Fry
2 Neggs, chopped
1 small Onion, chopped
1 clove Garlic, chopped
1 cup chopped Broccoli
1 cup Peas
Pinch of Red Pepper Flakes
Heat up some oil in you wok and add Onion and Garlic. Cook for a couple minutes before adding Neggs and Broccoli. Cook until almost tender and then add Peas. Top evenly with Red Pepper Flakes.
Notes: This stir fry packs quite a kick! In fact, if you have little ones in the house, I would recommend cutting back on the Red Pepper, but your older pets will enjoy the zesty flavor that Red Pepper can bring. Serve with brown rice for a meal that is so tasty they will never guess that it is good for them too.
pg. 83 Old-Fashioned Negg Pie
1 1/2 cups Flour
1 tablespoon Salt
1 1/2 sticks Butter
1/4 cup Ice Water
2 Neggs, chopped
1/2 cup Sugar
2 teaspoons Cinnamon
1/4 teaspoon Nutmeg
1 cup Flour
1/2 cup Sugar
1 stick Butter
Preheat oven to 400F. Mix together Flour and Salt for crust, then cut in Butter and mix until dough forms small balls the size of peas. Add Ice Water and work dough just until it sticks together -- if you overwork your dough, it will fall apart, so be careful! Press out evenly in nine-inch pie plate. In a separate bowl, mix together Sugar, Cinnamon and Nutmeg. Put Negg pieces into pie plate and pour the Sugar mixture over it, covering evenly. In another bowl combine Flour and Sugar for topping, cut in butter and mix until small balls are formed, then cover neggs with streusel topping. Bake for ten minutes, then turn oven down to 350F and bake for an additional 35 minutes.
Notes: Negg Pie was always a favorite in my grandma's kitchen, and I have some tips for you beginning pie-makers straight from grandma herself. If your pie dough gets dry and starts to tear, use Milk to patch it up. Or just skip the whole, fussy crust making business and use a frozen, premade crust instead. It's your kitchen; no one has to know!
pg. 97 Colorful Negg Sorbet
1 Icy Negg, chopped
1 Rainbow Negg, chopped
1/4 cup Sugar
Place all ingredients in a food processor or blender (caution: make sure to chop your Icy Negg into small pieces, so that you do not damage your blender!) and mix until smooth. Divide mixture evenly into two bowls and freeze for three hours or until desired consistency is reached.
Notes: This sorbet is lovely on its own, but I like to garnish with candied Negg slices for that extra special touch. It’s a perfectly sweet ending for a romantic dinner or a dinner party with friends.
I hope that these recipes have shown you that simple, healthy and delicious food for your family and friends is only a Negg away. With a good recipe and fresh ingredients, you can travel the world without ever leaving your kitchen. I encourage you to try out new recipes, experiment with ingredients and let your imagination soar!
Happy cooking and eating!