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Forum Contest: Big Farm Recipes

This week's contest was based on an idea from CrazyBigfarm55 (US1), who will receive a Community bonfire deco!


Hey everyone! For this contest, you will need to come up with a recipe using only the ingredients from Big Farm or ingredients that can be made from Big Farm products. You can use any ingredients that can be found in the game, including ingredients from the temporary farms, greenhouse, events, etc. We will also allow salt & pepper to be used. Your recipe can be for an appetizer, desert, etc. The recipe must include a list of the ingredients you're using as well as how to prepare it. There will be 5 winners for this contest. Each winner will receive 1,000 gold! You can submit your entry by posting in this thread. We look forward to seeing your delicious recipes!

This contest will end on Tuesday, July 12th @ 13:00 CET
«13

Comments

  • Ultimate Tropical Smoothie

    Ingredients
    1/2 Cup Milk
    2 Oranges
    1/2 Peach
    1/2 Passionfruit
    1/4 Pineapple
    1/2 Cup Gooseberries
    1/2 Cup Blackberries
    1 Tablespoon Honey

    Directions
    1. Squeeze Oranges into Orange Juice.
    2. Pour Milk and Orange Juice into a blender.
    3. Cut Peach, Passionfruit, and Pineapple into small chunks.
    4. Put all Fruit chunks and Berries into the blender.
    5. Pour honey into the blender.
    6. Blend everything together.
    7. Enjoy!
  • CrazyBigfarm55 (US1)CrazyBigfarm55 (US1) US1 Posts: 1,226
    I am posting this for a fellow member of our co-op, KitteymewPlayer, she asked me to because she could not post it herself.

    SWEET AND SOUR SHISKABOBS
    3 lbs of BEEF ribs cut in cubes
    2 lbs of PORK steaks cut in cubes
    2 cups PINAPPLE CHUNKS
    2 cups diced APPLES
    1 cup ORANGE wedges
    Alternate above ingredients onto wooden skewers - heat barbeque to medium high temperature
    Sauce
    1 cup HONEY CREAM
    10 dandelion leaves
    1/2 cup rapaseed
    brush sauce generously over shishkabobs while cooking, making sure pork and beef are cooked completely

    Sounds yummy to me :)


  • Hi Cuddly I am making for you a Steak & Mushroom pie, served with cabbage & mashed swede, followed by a rice pudding with raisins & crushed almonds.



    Pastry;
    • Flour (from wheat)
    • Butter (from milk)
    • Pinch of salt
    • Water
    Filling;
    • Steak (from cows)
    • Smoked lardons (from pigs)
    • Mushrooms (from Matildas event)
    • Chives (herbs from Piggles event) - Couldn`t fnd an onion lol
    • Beef stock (from cows)
    • Flour (from wheat)
    Also;
    • Olive oil (from FF shop)
    • 1 Egg (from chickens)
    • Salt & Pepper
    Brown off the steak & lardons in olive oil, remove & then cook shrooms & chives in the pan, before adding back the meat with some flour, salt & pepper. Cook for a minute then stir in stock & leave to cook, before adding to a dish & covering with Shortcrust pastry. Glaze with beaten egg & bake in oven.

    Serve with:
    • Swede (from Rutabaga on MF)
    • Cabbage (from MF)
    • Butter (from milk)
    • Salt & Pepper
    Boil swede & mash with butter, salt & pepper & sprikle with chopped Chives.
    Steam Cabbage.

    Rice Pudding Ingredients:
    • Rice (Event seeds)
    • Milk, Cream & Butter (from cows)
    • Sugar (from Candy farm)
    • Raisins (Dried grapes from Candy farm)
    • Almonds (from Candy farm)
    Bake it all in da oven till ready & serve with crushed almonds on top.

    Now I is stuffed I go for a nap! You can wash the dishes hehe
  • ashim (IN1)ashim (IN1) IN1 Posts: 572
    edited 08.07.2016

    KHEER

    INGREDIANTS NEED :
    • MILK -1L
    • RICE-1/3 CUP
    • SUGAR (FROM CANDY FARM)- 1/2 CUP 
    • ALMONDS

    PROCESS
    • WASH AND SOAK THE RICE FOR 1-2 HOURS.
    •  SOAK ALMONDS FOR FEW MINUTES
    • ADD MILK IN HEAVY BOTTOM PAN AND BRING IT TO BOIL. WHEN THE MILK STARTING BOIL, ADD THE RICE SLOWLY INTO IT. REMEMBER TO KEEP STIRRING THE MILK CONTINOULSY.
    • ALLOW  IT TO BOIL IN LOW OR MEDIUM FLAME TILL RICE GETS COOKED WELL
    • AFTER SOMETIME WHEN MILK WAS THICKENED ADD THE SUGAR INTO IT AND STIR IT
    • THEN FOR GOOD REPRESENTATION ADD ALMOND INTO IT , IT ALSO INCREASE THE TASTE
    Post edited by ashim (IN1) on
    5.png 114.6K
  • Dharu_89 (IN1)Dharu_89 (IN1) Posts: 209
    edited 08.07.2016

    Paal Kova/ Milk Beda / Milk Halwa:

    This is a sweet dish, prepared almost all over India on occasions like Diwali. Can be used for Dessert. :)

    Ingredients Needed:

    • Milk (From Cow or Goat)
    • Sugar (From Candy Farm)
    • Cocoa powder (From Candy Farm) - optional
    • Almonds (From Candy Farm) - optional
    Steps:

    This process takes pretty long, can be done on normal stove or microwave, I dont know the procedure for microwave. Never tried. ;)
    1. Take a heavy bottom pan and pour the milk.
    2. Boil it on medium-high flame, when its boiling keeps the flame on low.
    3.  Allow boiling for 1- 1½ hour keep stirring every 5 minutes. Inner side of the pan covered with creamy layer, scrap the creams into the milk.
    4. Now the milk will be reduce into half quantity and the color will be change into pale yellow color.
    5. This is the time for non-stop stirring till the final process else the milk will burn and the total milk will be spoils.
    6. When it starts thickening i.e. you can see grain on the milk layer..
    7. Add sugar to the milk and keep stirring, don’t leave stirring and scrap the sides of the pan often.
    8. Now it will look like watery, don’t worry its because of the sugar melts, keep stirring.
    9. After 15-20 minutes, it will be good thickening and looks in grainy texture.
    10. Switch off the flame and transfer into a greased tray, if you want you can make cut in your desired shape.
    11. Cool it completely and store it in air-tight container in refrigeration.

    You can top with almonds whole or broken. 
    Also you can make a variant, by adding cocoa powder, so it becomes brownish, with cocoa flavor. 
    But we always prefer the original taste of the milk beda.
    Hope you liked it. 
    :)
  • Dharu_89 (IN1)Dharu_89 (IN1) Posts: 209
    edited 08.07.2016

    Indian Lassi

    Ingredients Needed

    1. 3/4 cups plain yogurt/ curd ( From Milk)
    2. 2 teaspoons sugar 
    3. 1 pinch salt
    4. Some Ice cubes (Whole and crushed)
    5. And some cool water

    Steps

    In a blender, blend the yogurt, ice, water, sugar and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses.



    Variants

    You can also add your favourite choice of fruits - Mangoes, oranges or grapes - all de-seeded and cut into pieces ( in case of mangoes). Steps are same as the above, just put your fruits in the blender, before you go for blending.
    Also you can use chocolate to blend. It becomes kind of chocolate milk. 
    ;)
  • Hey guys,

    This contest is about creating your own recipes using the ingredients from Big Farm. Please do not copy recipes from the web. Any recipes copied from the web will be deleted & not count as a valid entry.

    Thank you,
    Cuddly
  • Big Beck (US1)Big Beck (US1) US1 Posts: 514
    Cherry Delight!

    You'll need a piecrust so grow some wheat and grind it in to flour.  (or go buy a grahm cracker crust at the store.)

    Next you need 8 ounces of cream cheese. Make that from milk of course. and 8 ounces of sweet  whipped cream.  Blend the whipped cream and the cream cheese together till smooth. 

    Make cherry pie filling with some sweet cherries.

    Put the pie filling in the crust and spread the cheese and whipped cream mixture on top, reserving some cherries for garnish. 
    Refrigerate for a couple of hours or longer before serving.

    Serves 6 to 8.
  • artful (US1)artful (US1) US1 Posts: 6,617

    Lime Polenta Cake

     Cake:

     

    200 grams unsalted butter (churned from BF milk), room temperature

    6 oz. honey

    200 grams ground raw almonds

    100 grams ground polenta (cornmeal) (from BF corn)

    3 eggs, room  temperature

    zest of 2 large limes

     

    Syrup:

     

    juice of 2 large limes

    2 oz. honey

     

    1.  Grease a 9-inch springform pan.  Line bottom with parchment paper.

    2.  Beat butter and honey until smooth and creamy.

    3.  Mix together crushed almonds and polenta.  Add about 1/3 to the butter mixture, beating well.  Add 1 egg, beating well.  Repeat with the rest, alternating dry mixture and eggs.

    4.  Mix in the lime zest.

    5.  Spoon mixture into pan.  Place in a pre-heated 350o F (180o C) oven, and bake for about 40 minutes.  (Cake should be slightly jiggly with edges pulling away from the pan.)  Leave in pan.

    6. Mix together syrup ingredients.  Cook over low heat until bubbly and syrup begins to thicken very slightly -- 2-3 minutes.

    7. Prick cake all over with a thin skewer.  Slowly pour syrup all over top of cake and leave to cool completely.  

  • Braly (US1)Braly (US1) Posts: 52
    edited 10.07.2016
    This is an interesting contest. Doesn't make much sense to me. But goodluck to everyone!

    Post edited by Braly (US1) on
  • Muslim Farmer (US1)Muslim Farmer (US1) Posts: 118
    edited 09.07.2016

    Healthy Cabbage & Rutabaga Salad

    Ingredients
    1 & 1/2 cups of shredded cabbage
    3/4 cup grated rutabaga
    1 apple, diced
    a handful of sliced roasted almonds

    Dressing:
    3 Tbsp lime juice
    2 Tbsp olive oil
    1 tsp honey

    In a medium sized bowl, mix shredded cabbage with rutabaga and diced apple.  
    In another bowl, mix lime juice, olive oil and honey to make dressing.
    Pour dressing over salad, and top with roasted almonds.

    Enjoy!

    (Note: even though there is a "cabbage and rutabaga salad" recipe online, this recipe is actually my creation .. I didn't even know there was a real cabbage rutabaga salad when I first came up with this recipe .. and they are not exactly the same though they share some of the ingredients.  Also, the dressing is my creation)


  • mudman9 (US1)mudman9 (US1) US1 Posts: 15
    pineapple upside down cake
    ingredients
    1 8 oz can of pineapple 2 tablespoons butter 1/2 cup brown sugar 4 cherries 1 1/2 cups of flour 2 1/2 teaspoons baking powder 1/3 cup shortening 3/4 cup granulated sugar 1 egg 11/2 teaspoons vanilla
    to make  
    drain pineapple reserve liquid halve slices melt butter in a 9 x 1 1/2 inch round baking pan.stir in brown sugar and 1 tablespoon of reserved pineapple liquid. add water to remaining liquid to make 2/3 cup.arrange pineapple and cherries in pan.combine flour,baking powder and 1/4 teaspoon salt.beat shortening about 30 sec. add granulated sugar, beat till well combined add egg and vanilla beat 1 min. add dry ingredients and the 2/3 cup liquid alternately to beaten mixture beating after each addition. spread in pan. bake in a 350 degrees oven 40 minutes. cool 5 min. invert onto a plate serve warm serves 8
    enjoy 

  • Risotto al Gorgonzola ( cheese )


    Ingredients Directions 
    1. Bring to boil the water with 3 cubes of beef bouillon to make a broth.
    2. Set aside ¼ cup of broth that you will use by the end.
    3. Rinse and drain the rice in a colander.
    4. In a large saucepan, heat the olive oil and stir-fry the onion.
    5. Combine the rice and stir in medium heat for about 5 minutes.
    6. Pour in the wine and let it boil for more one minute.
    7. Then add one cup of the boiling broth to cook the rice in low heat.
    8. Keep adding more boiling broth when necessary to keep the rice cooking until tender (about 25 minutes).
    9. But just add half cup at a time.
    10. The rice is supposed to be free of water when done.
    11. When the rice is tender, mix in the gorgonzola, ground pepper, salt, margarine and the ¼ cup of broth you set aside.

  • DoctorX (INT1)DoctorX (INT1) Posts: 139
    edited 09.07.2016


    Hey everyone! For this contest, you will need to come up with a recipe using only the ingredients from Big Farm or ingredients that can be made from Big Farm products.

    Hi @CuddlyFoxes
    I just want to ensure I understand you correctly when you say ingredients from Big farm or that can be made from Big farm products am I correct in assuming that duck, chicken, beef etc can't be used as they are found on the farm but are not products.

    I also just want to make sure, are you wanting only one recipe or can we submit an entire 3 course meal
  • @DoctorX (INT1)  Yes, you are correct, everything used as an ingredient or to prepare your recipe (apart from the salt & pepper that are supplied), must appear somewhere on BigFarm. Even if it is just mentioned in an event or can be made from something else on the farm it is acceptable. An entire 3 course meal is also acceptable. :)
  • Voldemort (IN1)Voldemort (IN1) IN1 Posts: 17

    ALMOND MILK

    Ingredients
    1.Raw almonds(candy farm)
    2.Water(windmill)
    3.Sweetners - Honey/Sugar ( apairy/island farm)

    Procedure
    1.soak almonds in water overnight.
    2.drain the almonds from their soaking water and rinse them thoroughly under cool running water.
    3.put almonds in a blender and cover with 2 cups of water
    4.after blending,pour the mixture into the strainer
    5.press or squeeze the almonds to extract as much as almond milk possible
    6.to make it a little sweet add honey or sugar
    :) 

    hope u like it:)
    its very healthy to........
  •                 FRUIT CUSTARD DE LA VANNILA
    INGRIDENTS-

    • take 2 cups milk
    • take 2tablespoons  vannila essence
    • 1⁄3cup sugar
    • 2eggs, lightly beaten
    • 1teaspoon chocolate 
    • and 100 grm of fruits

    DIRECTIONS

    1. Have eggs ready in a bowl, and set aside where it will be within reach.
    2. Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
    3. Remove milk mixture from heat, preferably to a burner that's turned off.
    4. Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
    5. Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
    6. Remove pan from heat and stir in vanilla.
           7 stir and grind it properly


  • raishika (IN1)raishika (IN1) IN1 Posts: 10
    edited 09.07.2016

              Choco Vanilla Layered Blancmange Recipe

    2 tsp-Vanilla Essence

    40 gm-Dark Chocolate

    8 tbsp-Corn Flour(from corn)

    3 cups-Water

    1 tin (400g)-Sweetened Condensed Milk(made from milk)


    1. Mix the  Sweetened Condensed Milk with water and blend well. Divide this mixture into two halves.
    2. To make the Vanilla Layer: Blend 4 tbsp corn flour with little water. Bring one portion of the thinned condensed milk to boil, add the corn flour mixture and cook on a low fire, till thick, stirring all the time.
    3. Remove from fire add the vanilla essence. Divide the mixture into 4 stemmed glasses and allow to set in the fridge.


    For Chocolate layer:

    1. Bring the other portion of thinned condensed milk to boil, slowly add 4 tbsp of corn flour mixed with little water. Allow to cook till thick, stirring all the time. Remove from fire
    2. Break the chocolate into bits, add to the hot milk and stir until the sauce is smooth and chocolate melted.
    3. Cool the mixture and spoon into the glasses over the Vanilla layer. Smoothen the top and set in the fridge.


    Garnishing suggestion: Sprinkle white and chocolate curls over and serve

     Choco Vanilla Layered Blancmange Recipe



    [Posts Merged | Wabbit]

    Post edited by WascallyWabbit (FormerMod) on
  •                                  PIE DE LA PEACH         

    Ingredients

       2/3
       cup sugar  FROM ISLAND FARM
       1/3
       cup all-purpose flour  FROM WHEAT
       1
        teaspoon olive oil    FROM DISTILARY
        
    5
     1/2 cups sliced peeled fresh peaches (5 to 6 medium)     FROM PEACH OCHARD
    1
    teaspoon vannila essence   FROM DISTALARY
    1
    package (12 oz) Pillsbury™ Pet-Ritz® frozen deep dish pie crusts

    Directions

    • 1 Place cookie sheet on oven rack. Heat oven to 400°F.
    • 2 In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
    • Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

  • mia111 (GB1)mia111 (GB1) GB1 Posts: 741
    Since we are celebrating the summer season, I have for you couple of summer (Italian) desserts based on flavour profiles from the flower farm which is in my opinion, the most summery feeling permanent farm.

    Floral panna cotta (makes four 1/2 cup panna cottas):
        Ingredients:
            1/2 cup (120ml) whole milk [main or gourmet farm]
            1/2 cup (120ml) heavy cream [from milk, main or gourmet farm]
            1/2 vanilla bean, seeds scraped [flower farm]
            1 teaspoon (5ml) unflavored gelatin [gelatin can be made from collagen from pigs or cows] or agar [seaweed]
            1 tablespoon (15ml) water [water tower, any permanent farm]
            3 tablespoons (15ml) sugar [candy farm]
            1/4 (60ml) cup plain whole-milk yogurt [from milk, main or gourmet farm]
            1/4 (60ml) cup crème fraîche [from milk, main or gourmet farm]
            Jasmine essence to taste [flower farm]
            Vegetable oil, for brushing if using moulds [olive oil, flower farm]
            Rose syrup for drizzling (recipe follows)
            Candied rose petals, for garnish (recipe follows)

        Preparation:
            In a small saucepan, combine the milk, cream and vanilla bean and seeds and bring to a boil. Cover and remove from the heat. Let stand for 5 minutes. Discard the vanilla bean.
            Meanwhile, in a small bowl, sprinkle the gelatin/agar over the water and let stand until softened, about 5 minutes.
            Whisk the gelatin/agar into the hot milk, then whisk in the sugar, yogurt, crème fraîche and the jasmine essence (add and taste in repetition to get to the desired flavour).
            If using moulds, brush them very lightly with vegetable oil. Pour the panna cotta mixture into the serving containers or moulds and refrigerate until firm, at least 5 hours or overnight to set.
            If you used moulds, unmould the panna cottas. To unmould them, run a small knife around each panna cotta, then dip the mould bottoms in hot water and pat dry. Invert the moulds onto small plates. Holding both the mould and the plate, give each plate a firm tap on a counter to release the panna cotta. Remove the mould.
            Drizzle the panna cotta with rose syrup, top with candied rose petals and serve.


    Rose syrup (2 cups):
        Ingredients:
            2 1/2 cups (600ml) water [water tower, any permanent farm]
            4 cups (960ml) sugar [candy farm]
            1/4 cup (60ml) fresh lime juice [citrus, flower farm]
            1/2 cup (120ml) rose water [roses, main farm]

        Preparation:
            Bring water and sugar to a boil in a saucepan. Simmer for 10 minutes. Add the lime juice and rose water and cook 10 minutes longer, stirring occasionally.
            Remove the pan from heat and allow to cool. Pour the syrup into a clean, dry bottle; cork tightly. 


    Candied rose petals:
        Ingredients:
            Organic, edible roses
            Egg white [egg, main or gourmet farms]
            Caster sugar [sugar, candy farm]
        Preparation:
            Carefully pluck the petals from your roses, keeping the natural shape intact. Take care to ensure that the roses you use have not been treated with any pesticides and are safe for ingesting.
            Using your paintbrush, gently cover the individual petal with the egg white.
            Delicately place the painted petal into the sugar bowl, allowing the sugar to adhere to one side. Take a pinch of sugar and cover the side of the petal that is facing up.
            Check the petal and use your paintbrush to touch up any patches that are uneven.
            Once you’ve finished sugar-coating the petals, place each one on a sheet of baking paper on a breadboard to dry overnight.



    The second recipe is featuring a refreshing summer treat: ice cream!
    Lavender-lemon ice-cream (12 servings)
        Ingredients:
            3 cups (720ml) milk [main or gourmet farms]
            2 stems of fresh lavender flowers [flower farm]
            2 lemon peels [citrus, flower farm]
            8 egg yolks [egg, main or gourmet farms]
            1 1/2 cups (360ml) white sugar [candy farm]
            3 cups (720ml) heavy cream [from milk, main or gourmet farms]

        Preparation:
            Heat the milk, lavender and lemon peels in a saucepan over low heat until warmed through. Remove from heat, and allow lavender and lemon to infuse for about 20 minutes. Remove flowers and peels.
            Beat the egg yolks and sugar together in large bowl. Whisk the lavender-lemon-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours.
            Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.



    And for those living in the southern hemisphere, I got a recipe to warm your houses up (requires oven):
    Lemon yogurt cake:
        Ingredients:
            1 1/2 cups (375ml) flour [wheat, main farm]
            2 teaspoons (10ml) baking powder ["stolen" from bakery, gourmet farm]
            3 eggs [main or gourmet farm]
            1 cup sugar (250ml) sugar [candy farm]
            2 teaspoons (10ml) grated lemon zest [citrus, flower farm]
            1/2 cup (125ml) lemon yogurt [from milk, main or gourmet farms; and lemon - citrus -, flower farm]
            1/2 cup (125ml) vegetable oil [olive oil, flower farm]
            For the drizzle – 1/4 cup (60ml) honey [flower farm],  1/2 cup (120ml) lemon [citrus, flower farm] juice and 1/4 cup (60ml) sugar [candy farm]

        Preparation:
            Heat oven to 350° Fahrenheit (175° Celsius). Grease an 8 inch cake pan.
            Sift together the flour and baking powder into 1 bowl. Set aside.
            In another bowl, whisk together the eggs, sugar, lemon zest and yogurt. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure that it is all incorporated.
            Pour into greased cake pan and bake 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean).
            When cool, serve and drizzle with the lemon honey mix. 


    I have heard of rutabaga cakes as well, but I have never tasted. If they are as good as the chocolate beet cake I know, for sure the rutabaga cakes can be delicious.
  •                                                  PEACH CAKE DE LA MARE KIVE BERATYA
    INGREDIENTS
    • 4 eggs FROM CHICKEN COOP
    • 2 cups granulated sugar  FROM ISLAND FARM
    • 1 cup olive oil     FROM DISTILARY
    • 3 cups all-purpose flour FROM WHEAT
    • 1 teaspoon lavender essence  FROM DISTILARY
    • 1 cup of honey   FROM APAIRY
    • 1/4 cup orange smoothy FROM ISLAND FARM
    • 2 teaspoons vanilla extract FROM DISTILARY
    • 2 cups sliced fresh or frozen peaches   FROM PEACH OCHARD
    • 1/2 cup chopped lettuse, optional  FROM GOURMENT FARM FIELD
    • 1/4 cup granulated sugar  FROM ISLAND FARM
    • 2  black berries  FROM GREEN HOUSE
    • powdered sugar
    PREPARATION

    Preheat oven to 350°. Beat eggs well; add 2 cups sugar and the oil, beating until well blended. Combine flour, salt, and baking powder; beat into egg and oil mixture alternating with orange juice. Blend in the vanilla extract. In a separate bowl, toss the sliced peaches (and pecans, if using) with 1/4 cup sugar and the cinnamon. Pour about one-third of the batter into a greased, and floured tube pan

    .Layer one-half peach mixture over it. Cover with another one-third of batter and the remaining peach mixture. Spread remaining batter over the last layer. Bake at 350° for 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool cake 10 minutes in pan; turn out onto a wire rack. Sprinkle with powdered sugar.



  •                                                        CUSTARD DE LA PINAPPLE
    Ingredients
    • 3 1/2 cups flour FROM WHEAT
    • 2 cups sugar FROM ISLAND FARM
    • 3 teaspoons olive oil FROM DISTILARY
    • 5 eggs FROM CHICKEN COOPS
    • 2 cups milk FROM COWSHED
    • 1 (16-ounce) can coconut and add some milk   FROM ISLAND FARM AND GOAT STABLE
    • 1 teaspoon vanilla extract FROM DISTILARY
    • 1 stick (1/2 cup) butter, melted FROM COWSHED
    • 1 jar of pinapples
    Directions
    • Preheat oven to 350 degrees F.

    • In a mixing bowl, sift dry ingredients well. Add remaining ingredients except melted butter. Mix until batter is well combined using a whisk. Fold in melted butter and pour into a 9 by 13-inch baking pan. Bake in preheated oven for 45 minutes or until golden brown. Cut into 3-inch squares and serve with Caramelized Pineapple.



  •                   PINAPPLE JUICE


    Ingredients

      1 .   31⁄2   cups
           fresh pineapple chunks, including core (optional)    FROM GREEN HOUSE
        2. 1   cup
             ice cubes   FROM WATER  PROVIDED FOR NURSERY

    INSTRUCTIONS

    1. Add ingredients to FourSide or WildSide+ jar and secure lid.
    2. Select "Whole Juice" or blend on a Medium-High speed for 50-60 seconds.

  • Loverbird_sp (IN1)Loverbird_sp (IN1) IN1 Posts: 57
    edited 09.07.2016
                                       APPLE DELIGHT

    TOTAL TIME: Prep/Total Time: 20 min.
    MAKES: 4 servings

    Ingredients

    • 4 medium tart apples, peeled and sliced FROM APPLE OCHARD
    • 4 teaspoons brown sugar  FROM ISLAND FARM
    • 1 teaspoon of lime waterto taste FROM GREEN HOUSE
    • 4 teaspoons butter  FROM COWSHED
    • honey cream for topping  FROM SHOP

    Directions

    1. Divide apples among four ungreased 10-oz. microwave-safe bowls. Top each with 1 teaspoon of brown sugar. Sprinkle with cinnamon; top each with 1 teaspoon butter.
    2. Cover and microwave on high for 7-1/2 minutes or until apples are tender. Cool slightly; drizzle with milk topping if desired. Yield: 4 servings.

    Post edited by Loverbird_sp (IN1) on
  • Voldemort (IN1)Voldemort (IN1) IN1 Posts: 17

    BANANA CARAMELLO MILKSHAKE / BANANA FRIES

    THIS ARE NICE SNACKS/DRINKS OF FRUITS WHICH ARE VERY HEALTHY!
       

    INGREDIENTS OF BANANA MILKSHAKE
    1.BANANAS(ISLAND FARM)
    2.MILK (COWSHED)
    3.SUGAR (ISLAND FARM)
    4.ICE CUBES
    5.CARAMEL

    PROCEDURE
    1.REMOVE COVER OF THE BANANA AND PUT IT INTO THE GRINDER
    2.MIX IT WELL WITH MILK AND SUGAR
    4.MIX CARAMEL IN IT IF U DESIRE:)
    3.AND THE MILKSHAKE IS READY TO POUR ICE AND SERVE COLD


    INGRIDIENTS OF BANANA FRIES
    1.UNRIPE BANANAS(ISLAND FARM)
    2.OLIVE OIL (DISTILERY)

    PROCEDURE
    1.REMOVE THE BANANAS COVER.
    2.AFTER REMOVING WASH IT PROPERLY IN WARM WATER
    3.THEN PUT THE BANANAS TO FRY IN OLIVE OIL(LESS OIL IS GOOD)
    4.U CAN PUT CHILLY POWDER AND OTHER POWDERS BUT PLAIN IS HEALTHY
    5.AFTER IT LOOKS BROWNISH AND CRISPY ITS READY TO SERVE

    SERVE BANANA FRIES HOT WITH COOL MILK SHAKE:)))



  • coping from net is restricted so why photos are allowed????
  • Loverbird_sp (IN1)Loverbird_sp (IN1) IN1 Posts: 57
    edited 09.07.2016
                             fruit salade khash

    instructions-
    • 1/3 cup of orange smoothy FROM ISLAND FARM
    • 1/3 cup fresh lemon juice  FROM GREEN HOUSE
    • 1/3 cup packed brown sugar  FROM ISLAND FARM
    • 1/2 teaspoon grated orange zest  FROM ISLAND FARM
    • 1/2 teaspoon grated lemon zest   FROM GREEN HOUSE
    • 1 teaspoon vanilla extract FROM DISTILARY
    • 2 cups cubed fresh pineapple FROM GREEN HOUSE
    • 2 cups of grapefruits, hulled and sliced FROM  GREEN HOUSE
    • 3 alpecot fruit, peeled and sliced FROM GREEN HOUSE
    • 3 bananas, sliced  FROM  ISLAND FARM
    • 2 oranges, peeled and sectioned FROM ISLAND FARM
    • 1 cup seedless grapes FROM GREEN HOUSE
    • 2 cups blueberries FROM GREEN HOUSE

    Directions

    • Prep

      25 m
    • Cook

      5 m
    • Ready In

      3 h 30 m
    1. Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
    2. Layer the fruit in a large, clear glass bowl in this order: pineapple, alpecot fruit, grapefruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

  • Hey guys,

    This contest is about creating your own recipes using the ingredients from Big Farm. Please do not copy recipes from the web. Any recipes copied from the web will be deleted & not count as a valid entry.

    Thank you,
    Cuddly
    Not copied. But those were Indian dishes. I cant create a new one. I m not a chef, and I dont cook in my home either, my mom does. ;)
  • @Dharu_89 (IN1) Then I don`t think it was aimed at you hehe :)
  • An entire 3 course meal is also acceptable.

    My 3 course meal


    * Appetizer *

    Green Scrambled Eggs

    Ingredients:
    10 eggs
    1/4 cup finely chopped dandelion greens
    1/4 cup finely chopped lamb's lettuce
    a handful of algae (viking farm)
    3 Tbsp olive oil for frying


    Crack the eggs into a mixing bowl and beat well with a fork.  Add dandelion greens, lamb's lettuce and algae, then add some salt and pepper for taste.

    Put a medium sized frying pan on the stove on medium heat and wait a little for it to heat, then add the olive oil.
    Pour the egg mixture into the frying pan, and cook while stirring gently with a wooden spoon.  Continue stirring until the eggs are cooked . 

    Serve over slices of barley bread


    ------------------


    * Main Meal *

    Citrus Fish with Rice

    2 Herring fillets (Viking Farm)
    3 Tbsp orange juice
    3 Tbsp lime juice
    3 Tbsp grapefruit juice

    1 egg beaten with 2 Tbsp of milk

    1/3 cup of WHEAT flour

    3 Tbsp olive oil for frying

    2 cups of cooked rice


    Put Herring fillets into glass dish, then mix orange juice, lime juice and grapefruit juice, and pour over fillets.  Let it marinate in the refrigerator for about 2 hours.  When done marinating, dip the fish fillets into flour, then into beaten egg, then into flour again. Fry fillets in frying pan on medium heat.  When bottom side is golden brown, flip the fillets and continue cooking until the other side is golden brown too. 

    Serve fish with rice and enjoy!

    -----------------------------



    * Dessert *


    Peanut Berry Rice Pudding

    1/2 cup uncooked rice
    4 cups of milk
    1/3 cup sugar
    1 cup of mixed Big Farm berries (elderberries, cloudberries, gooseberries, and blackberries)

    Pour the milk into a heavy sauce pan over medium heat, and add sugar and rice.  Stir often and wait until it boils, then simmer on low heat, making sure to stir frequently, until it becomes creamy.  Add the berries and cook for a few more minutes.
    Scoop rice pudding into bowls, and mix in toasted peanuts.

    Serve warm or cold (chilled in the refrigerator), whichever suits your taste! 



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