Regular Later Levels visitors will be aware of my on-off obsession with The Elder Scrolls Online (ESO). Since being introduced to the game, I’ve had regular bouts of playing it non-stop before calling it quits for several months – only to go back to the MMORPG a short time later.
My addiction resurfaced again this year as a result of receiving a message from Tim at GeekOut UK asking me what ESO was like. After telling him it was Skyrim-but-with-other-people, he purchased the PC version and became hooked himself. He convinced his partner Jake to join him, then persuaded me and my other-half to move away from the PlayStation version, and now we can all be regularly found online chatting away in the guild chat. It’s the first time I’ve actually played for long enough to reach Champion points so the obsession isn’t going away.
For Tim’s birthday it therefore made sense to surprise him with a copy of The Elder Scrolls: The Original Official Cookbook by Chelsea Monroe-Cassel. Pete and I had read a few reviews online and seen photographs that readers had posted of their attempts at the recipes, so we thought it might be something he’d enjoy. Our gift must have gone down well because it wasn’t long after that we received a picture of the Sweetrolls Tim and Jake had made – and they looked so good that I promptly ordered a copy for myself so I could get my bake on.
The book itself is lovely and even if you’re not fond of cooking, it’s a nice purchase. Each chapter contains details about the food preferences of each culture in Tamriel along with notes on the celebrations of each region and the dishes made for these. Over 60 recipes are split between seven sections all the way from starters to desserts, with each being photographed in a typically Elder Scrolls setting. A single Sweetroll upon a metal plate is shown on a crate in a snowy setting with a sleeping bag in the background, for example.
I recently tried the recipe myself and I have to say that I was pleasantly surprised. Quietschisto from RNG had warned me the dishes featured within The Original Official Cookbook catered for a sweet-tooth and it could therefore be wise to reduce any sugary ingredients by around 20%. The Sweetrolls were the opposite however: quite light in texture and more bread-like than cake, and nowhere near as sweet as we expected them to be. My other-half has even asked me to add more honey when I make them next time!
The recipes themselves are easy to follow but the instructions sometimes fall into too-vague territory. For example, being told to ‘cook until soft’ while making Goatherd’s Pie isn’t specific enough for me; I like to be given timings so I’ve got a guideline to base my cooking on. It’s also worth pointing out for those of you in the UK that all the measurements in the book are given in US cups rather than grams so you’ll need to so some converting.
Saying that though, it’s not going to stop me from trying out the Oatmeal Raisin Shortbread. And I’ve had a request from my other-half to make the Orsimer Venison and Juniper Lamb Chops. Below are the photographs from my Sweetroll attempt – feel free to share your own in the comments if you have any!
Sweetroll recipe photo gallery