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Come Cook With Us: Mystery Island Edition

by mel_liew_ming_li


     Welcome to Come Cook With Us, where we take you on a culinary journey around Neopia! In this series, we are featuring delicacies from the wonderful and exotic Mystery Island! Take a look at our recipe book for what we believe to be the TASTIEST foods from this Neopian land! Make any of these items at your next dinner party, and you will surely be the talk of the town!


     Chocolate Orange Volcano

     An explosion for your taste buds, this is one dish you have GOT to try!


     2 Chocolate Stuffed Oranges

     1 Giant Bar of Chocolate

     50g cocoa powder

     4 tablespoons milk

     200g self-raising flour

     300g fine sugar

     3 eggs

     3 tablespoons melted butter

     200ml sunflower oil

     50ml cream

     For the Chocolate Volcano:

     In a bowl, beat the eggs, self-raising flour, sugar and oil. Preheat your oven to 170C. Mix until the mixture is smooth, then pour it into your baking tray. The trick for your batter to rise in the shape of a volcano is for you to bake the mixture in the oven for 30 minutes, then to turn the heat up to 200C and let the middle of your batter rise quickly due to the increase in heat! Do this for another 5 minutes then take your cake out.

     To make the chocolate glazing, break up the Giant Bar of Chocolate into little squares and put into a pot. Put pot on the stove on low heat, and melt the chocolate while slowly pouring in cream. When thoroughly mixed until smooth, wait 2 minutes before pouring it over the volcano cake.

     For the Chocolate Stuffed Orange decorative garnish:

     Coat the exterior of the orange with honey, then pierce the fruit with a skewer and put it into the oven for 5 minutes at 170C. This will give the Chocolate Stuffed Orange a nice caramelised glazing. Cut the oranges into quarters and place around the chocolate volcano cake. Voila!


     Fruity Swirl Souffle

     A delicate blend of fresh fruit and ice cream subtly enhanced with golden juppie juice.


     2 Golden Juppies

     1 tub of Lime Sorbet

     1 Pomegranate

     Vanilla Extract

     300g Battle Biscuits

     1/4 cup of melted butter


     The souffle needs to be prepared the night before. Take your tub of Lime Sorbet and put it into a mixing bowl. Slowly add vanilla extract and the juice of the two golden juppies. The final product should taste sweet, with an underlying tang created by the Lime Sorbet. Refreeze the ice cream for the next day.

     For the souffle crust, grease the bottom of pan with a bit of butter. In another bowl, crush the Battle Biscuits and mix in the cup of butter. Press the Battle Biscuits crumble mix into the greased pan, making sure it creates a solid crust base. Bake in the oven at 180C for 15 minutes, or until it is firm.

     For the final product, add the ice cream souffle mixture into the pan holding the souffle crust. Cut open a Pomegranate and put it on the top of the souffle for a decorative garnish. Keep in fridge to chill until you are ready to serve it.


     Chokato Crepe

     A fresh Chokato crepe that is oozing with goodness.


     - 1 cup Flour

     - 1 tablespoon sugar

     - 1/4 teaspoon salt

     - 1 and 1/2 cups milk

     - 2 large eggs

     3 tablespoons of melted butter

     2 cups of chopped chokato

     2 tablespoons brown sugar

     1 teaspoon vanilla extract

     1/2 cup water

     For the crepe:

     Whisk together the flour, sugar, salt, milk, eggs and butter until smooth and bubbles form on the top. Let the batter sit at room temperature for 5 minutes, and give it a quick whisk when you are ready to cook. On a frying pan, melt butter on medium heat. Add 1/3 of the batter and swirl to completely cover the bottom of the pan. Cook until the underside of the crepe has turned a light golden brown (about 2-3 minutes). Flip the crepe and cook the other side for about 1 minute.

     For the Chokato sauce:

     Simmer the chopped Chokato, sugar, water and vanilla in a small pot on medium heat until the Chokato breaks down and melts into a sauce-like


     Place a crepe on a plate and pour the sauce in between the folds. Fold over one edge and tuck underneath to create a roll. Top with whipped cream and garnish!


     Slice of Lemoran Pie

     This pie is so tart and delicious!


     2 Lemorans

     1 pre-made pie crust with dough for top layer

     1 and 1/4 cups sugar

     2 tablespoons flour

     3 large eggs

     1/3 cup freshly squeezed lemon juice

     1 tablespoon lemon zest

     2 tablespoons melted butter

     For the Pie Crust:

     Preheat the oven to 200 degrees. If the dough is frozen, first allow it to thaw. Pierce small holes in the bottom of the pie crust with a fork. Once ready, put the pie crust in the oven and bake until golden brown, or for approximately 15 minutes. Once baked, set aside to cool down.

     For the Lemoran Pie filling:

     Whisk together in a small bowl the sugar and flour and set aside. In a separate bowl, break the eggs into the bowl and whisk until creamy. Add the sugar and flour, and stir to combine. Add the lemon juice, zest, and melted butter. Mix well.

     Baking the Pie:

     Pour the mixture into the baked pie crust, and place the unbaked, flat layer of dough on top. Crimp the edges together with your fingers. Cut a couple of vents in the top layer and brush over once with an egg wash. Bake for approximately 35 minutes, or until the top layer is golden brown. Remove from the oven and place on a cooling rack.

     Once the pie has cooled down, cut a slice for yourself, top with whipped cream, and garnish with a slice of Lemoran!


     Cheesy Pineapple Sticks

     These are always a hit at parties.


     1 Orange

     Wooden toothpicks

     1 fresh Organic Pineapple

     1 Cheddar Kacheek Cheese (preferably aged)


     Cut both the Organic Pineapple and aged Cheddar Kacheek Cheese into 1/2 inch sized cubes. Cut the orange in half, and place one half flat side down onto a plate. Thread one piece of cheese onto the toothpick, followed by a piece of Organic Pineapple. Push the filled toothpick into the orange. Repeat with the remaining pineapple and cheese to fill up space on the orange. Feel free to use the second half of the orange. Be sure to place this dish at the centre of your dinner table, for it's sure to be a hit!

     Whether you’re wanting to make a new type of crepe for your family breakfast or you are inviting your neighbourhood down in Faerieland over to your home for a potluck, we hope that these Mystery Island inspired recipes add some zest to your meals! Stay tuned for the next chapter in our Come Cook With Us Series!

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