 Go Nuts: Three Recipes for Vandagyre Day
by kingfisherblue33
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After coming down from their homes in the mountains of Shenkuu to introduce themselves to the rest of the world, Vandagyres became Neopia’s 55th species in Y16. Since then, they have built a reputation as food lovers, in particular for the wide range of nuts and seeds that are not found in the mountain forests. For Vandagyre Day, why not show your Vandagyre you care by making them a home-made treat, packed full of their favourite nuts! These recipes are easy to recreate in your kitchen at home and would make excellent snacks served at a relaxing tea party. If you’re not old enough, be sure to ask a parent or guardian for help before using knives, hobs, or the oven! Holiday Vandagyre Cookie Nuttiness Rating: 7/10  Vandagyres can end up feeling a bit left out around the holiday season, as they have very few species-specific items to gift or be gifted. However, these warmly spiced cookies dotted with candied cinnamon pecan nuts and covered in almond-flavoured icing are sure to make your Vandagyre feel included in the festivities! The main challenge of this recipe will be keeping the candied nuts away from your Vandagyre so they can be added to the cookie dough – they are addictively good! Makes 20 Ingredients: For the candied pecan nuts: 200g pecan nuts 20g granulated sugar 80g light muscovado sugar 1 tsp cinnamon Egg white from 1 medium egg 1. Preheat the oven to Gas Mark 4/350°F/180°C. 2. Mix a half tablespoon of water with the egg white in a mug, whisking it until frothy. 3. In a separate bowl, mix together the cinnamon and the sugar until evenly mixed, then add the pecan nuts and egg white mixture. Mix together until the nuts are well coated. 4. Spread the nut mixture over a flat baking sheet, ensuring that the nuts are separated from each other. 5. Bake for 15-20 minutes, until the sugar has candied. You may need to check the nuts after 12 minutes to make sure they are not burning and are cooking evenly. 6. Take the candied nuts out of the oven and leave them to set. Once they are set firm and cool, you can separate any that have stuck together. For the cookies: 250g butter (softened) 140g caster sugar 1 large egg (beaten) 1 tsp vanilla extract 300g plain flour Candied pecan nuts (recipe above) Icing sugar 1 tsp almond extract 1. Preheat the oven to Gas Mark 4/350°F/180°C. Lightly grease a baking tray. 2. Beat the caster sugar into the soft butter until smooth, then add the beaten egg and vanilla extract. Continue mixing until combined. 3. Sift the flour into the mixture and combine. Add the candied pecan nuts and stir thoroughly to ensure an even mixture. 4. Take a level dessert spoon of cookie mixture and place it on the greased baking sheet. Use your fingers to press and shape the cookie into the shape of a Vandagyre’s head, or any other shape you like. The cookie should be no more than 0.5cm or 1/4’’ thick and ideally of an even thickness. Repeat until you have used up all the mixture. 5. Bake for 12-15 minutes, or until lightly browned. 6. Leave to cool on a wire cooling rack. 7. Mix icing sugar with the almond extract and add a little water, mixing until the icing sugar begins to flow in the bowl. Divide the icing mixture between the cooled cookies, decorate and leave to set. Hazelnut Banana Crepe Nuttiness Rating: 8/10  This recipe is perfect for a weekend breakfast, to be enjoyed with a cup of coffee while reading the latest issue of the Neopian Times. The bananas are caramelised in honey and ground hazelnuts, giving them a sweet, toasted nut flavour. Serves 6 Ingredients: 100g plain flour 2 large eggs 300ml semi-skimmed milk Small knob of butter (for frying) 3 bananas, peeled and chopped into slices 60g hazelnuts 1 tbsp honey Whipped cream to taste 1. Grind up hazelnuts into a powder in a coffee/spice grinder. 2. Melt honey in a frying pan and add the banana slices, then sprinkle half a teaspoon of ground hazelnuts over the bananas. Fry the bananas until cooked through and golden brown. Set aside. 3. Whisk together the plain flour, eggs, milk, and hazelnut powder to create the crepe batter. 4. Melt butter in the frying pan and pour in enough batter to cover the base of the pan. Fry until the batter is cooked and the base is golden brown, then flip the crepe and fry again until both sides are cooked. 5. Serve the crepe flat on a plate, line the fried bananas along the crepe, then roll the crepe to form a banana-filled tube. 6. Top with whipped cream and sprinkle with a dusting of hazelnut powder to taste. Spiced Nuts/Assorted Vandagyre Approved Nuts Nuttiness Rating: 10/10   If none of the other recipes are nutty enough for your Vandagyre, this collection of pure nuts lightly dusted with an aromatic blend of spices is your best chance to make them smile! Spiced nuts are hugely popular, and the packaging of the most well-known brand, Vandagyre Approved Nuts, boasts that these are the preferred snack of all Vandagyres. The nuts in this recipe are only a suggestion, feel free to substitute them for their favourites instead. Serves 10 Ingredients: 50g unsalted pistachios (shelled) 50g unsalted cashew nuts 50g pecan nuts 50g walnut halves 30g pumpkin seeds 20g unsalted whole almonds 1 tbsp honey 1/4 tsp cayenne pepper (add more to make it spicier!) 1/4 tsp ground cumin 1/4 tsp ground coriander 1/4 tsp nutmeg 1/8 tsp ground black pepper A pinch of salt 1. Preheat the oven to Gas Mark 4/350°F/180°C. 2. Add the nuts to a large mixing bowl, then add the honey, spices and salt and stir until combined. 3. Spread the nut mixture over a flat baking sheet, ensuring that the nuts are separated from each other. 4. Bake for 15-20 minutes. 5. Take the nuts out of the oven and leave to cool. Once they are set firm, separate any that have stuck together.
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