Delicious descriptions from the kitchens at Redwall Abbey // every six hours // artwork by @cadenise // powered by @GimmickBots
Joined February 2019
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8 Feb 2019
[Not The Bot] Food referenced from imaginary_golux's "An Overview of the Foods of the Redwall Abbey Universe" on AO3. Thank you for being an invaluable reference when building this bot!
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Oh, well done! Nothin' prettier than an almond tart with a good crisscross lattice of pastry on it. Open the top ovens, I can smell that cake, it's ready!
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In the kitchens, Friar Butty was at their wits' end. The Foremole and his team had decided to make the biggest cherry'n'damson pudding ever seen in Mossflower country. Flour, fruit, honey and cream everywhere!
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I could do a spot o' damage to a latticed redcurrant tart with meadowcream right now. Wouldn't mind if it was hot or jolly well cold...
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They set out chestnut and mushroom flan, placed fresh fruit and cream trifle on trays, and filled a earthenware jug with damson juice.
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Junty sat by the fire and filled two mugs with freshly brewed pear an' apple cordial.
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The two otters elbowed their way in beside the Badger Lord and began helping themselves to his wild oatcakes. The big badger pushed a hot whortleberry pie and rosehip an' mint tea in their direction.
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Never had she tasted such marvelous things. Alternating between wild oat and barley bread, elderberry pie with yellow summercream, woodland salad, cheese and mushroom flan, iced cakes, and honey-glazed preserved fruits, she held her own with the best trencherbeasts.
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We came to help with Redwall's Midsummer Feast. I was thinking of making a carrot and onion flan with chive and parsley trimming. My mother is very good at baking hazelnut and honey turnovers.
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They tucked into spring vegetable stew, mixed fruit turnovers topped with meadowcream, and some cold cowslip cordial.
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The two otters elbowed their way in beside the Badger Lord and began helping themselves to his hazelnut and acorn scones. The big badger pushed a hot wild cherry pie and elder-bark tea in their direction.
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Simple, really, one small damson preserve pie to each plate, four candied cherries, three honeyed plums, and a good ladle of buttercup cream to dip 'em in, per plate, per creature.
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They tucked into acorn salad, maple and mint cream trifle, and some cold rosehip cordial.
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Magnificent aromas of plum scones, almond shortbread, and mint-cream cakes assailed their nostrils from the top shelf of the oven.
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The afternoon meal included minted potato and leek turnovers, summer salad with hazelnuts, and barley and leek soup. Back and forth the delicious fare went from paw to paw amid banter, laughter, and animated conversation.
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Eyes widened as dish after dish was brought to the table. Apple cinnamon pie with fresh cream, jugs of plum'n'beetroot wine! One large basin o' barley and beet soup filled with corn dumplings! Wheels of sage cheese, hot loaves of almond bread! Plum slices with blackcurrant sauce!
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That blueberry juice looks nice 'n' cool. Pour me a beaker. Look at this, celery 'n' leek turnover, carrot 'n' onion pasty, apple and blackcurrant crumble, an' a bowl of whipped meadowcream. They certainly know 'ow t'feed us at this Abbey, mates!
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Tragglo Spearback placed himself in charge of drinks. He made comfrey tea, a cordial of pennycloud and bulrush, and a great deal of fruit punch.
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Potato and mushroom turnovers, served with soft white cheese, and a farl of freshly-baked wild oat and barley bread. Washed down with a goblet of wild fennel an' coltsfoot cordial.
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On the blossom-scented air of soft summer eventide, the tables were laid with clean linen, garlanded by flowers and greenery. Servers stood by bearing jugs of golden cider, mint an' comfrey tea, rosehip cordial, and the good October Ale for which the Abbey was famed.
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What time is it? Just past noon, wot. I'd normally be sittin' down to me post-luncheon snack now. Hazelnut wafers, scones with damson jam an' butter, with a nice pot o' motherwort tea.
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