Cooking: Tomb Raider: The Official Cookbook & Travel Guide

When I was a kid, one of my father/daughter bonding activities was at the arcade. My dad liked playing video games and he passed that onto me. We didn’t have a lot of systems in our house growing up because my mom wasn’t a huge fan of video games (fair enough) so I mostly played a lot of computer games. I remember asking my dad why all the games we had only had boys as the main character. That’s something he hadn’t thought of… A few days later, he comes home with a Tomb Raider video game. It was like love at first sight. I was SO juiced that I got to play this bad ass chick, running around historical places, beating up bad guys. These games probably were the reason I considered going into archeology (until I figured out it was not, in fact, like Lara Croft). I’ve played most of the games since then and have seen all the movies – I love them. When I saw this was coming out, I didn’t care what the format was, how “good” it was, or whatever. I had to have it. I would say, overall, if you’re a fan of the series, this is a great book to have! Each recipe has screenshots and tells you where that location was featured. There’s a lot of good travel info in there. The recipes are pretty good! Nothing crazy or special so if you’re not a fan of the series, just a cookbook lover, I’d say you should pass.

You can find the book here. Maybe since the book is so new, the recipes really aren’t anywhere online (until now, I guess). I’m going to provide the recipes and where you might have seen the location if you play the games!

1. ANDAMAN CUISINE: Coconut Prawn Curry

Location featured in Tomb Raider: Underworld

I’ve gotten so much better about keeping actual notes for these posts. All I have written for this is “Super flavorful and great texture”. Thanks, Past Lauren. You’re super helpful. I suppose, in a way, you have your answer right there. Was it good? Sure! Do I remember anything specifically about it? Not at all. Will I make it again? Probably. I love red curry and shrimp and all the veggies hanging out in there.

RECIPE:
1 Tablespoon coconut oil
1/2 yellow onion, thinly sliced (pro-tip: I buy these in a bulk bag since I seem to use so many yellow onions)
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 Tablespoon ginger, grated
1/4 cup red curry paste
1 14.5oz can coconut milk
1 Tablespoon light brown sugar
1 Tablespoon fish sauce
1lb prawns (peeled, cleaned, heads removed)
1.5 cups snow peas
Juice and zest of 1 small lime
2 Tablespoons chopped cilantro

Head oil in a large pan (I used a wok) over medium high heat. Add the onion, bell pepper, garlic, ginger, and curry paste and saute for about 3 minutes – or until vegetables are tender. Add the coconut milk, brown sugar, and fish sauce. Bring to a boil and simmer for 3 minutes. Add the prawns and snow peas. Cook for 7 to 8 minutes (until the prawns are cooked through). Mix in the lime zest and juice and sprinkle the cilantro. Serve with rice.

2. ANTARCTIC CUISINE: Tomato Soup

Location featured in Tomb Raider III – In fact, one of the characters is eating tomato soup!

FOCUS

Listen. I get it. Tomato soup is tomato soup is tomato soup. There’s one billion recipes out there. And why did this book say it was from Antarctica? The reason being is that the stuff in here is probably in your pantry. It’s great for when you can’t get fresh ingredients like… ya know… if you live in Antarctica. This soup, for being a pantry throw down, was great! I would definitely make this again (with grilled cheese). It was super easy and warmed my tummy.

RECIPE:
2 Tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 28oz can of whole peeled tomatoes and the juice
1 16oz can of tomato paste
3 cups vegetable broth
1 Tablespoon sugar
2 Teaspoons dried basil
1 Teaspoon salt
1/4 Teaspoon black pepper

Heat the oil in a large soup pot over medium high heat. Add the onion and garlic once the oil shimmers. Cook for 5 minutes, or until the onion is softened. Add the tomatoes, tomato paste, vegetable broth, sugar, basil, salt, and pepper. Bring to a boil, then reduce heat to low. Summer for 30 minutes (salt & pepper to taste) and remove from heat. Using an immersion blender, puree the soup until smooth. You’re done 🙂

3. NORTH AMERICAN CUISINE: Apple Hand Pie

For my birthday, my sister got me a hand pie maker and it’s the best thing she’s ever done for me. The recipe calls for square pies, but I had to try out my hand pie maker. This was super simple and super easy! We threw some cool whip on the top and called it a day. Jacob wanted me to make this everyday.

RECIPE:
4 Tablespoons unsalted butter
4 Granny Smith apples, peeled, cored, diced
1/2 cup light brown sugar
1 Teaspoon cinnamon
1/2 Teaspoon salt
1 Tablespoon lemon juice
All-purpose flour (for dusting)
2 puff pastry sheets, thawed
1 egg, beaten
4 Teaspoons raw sugar

Melt the butter in a medium pot over medium heat. Add the apples, brown sugar, cinnamon, salt, and lemon juice, stirring to combine. Bring to a simmer and cook for 8 minutes or until the apples are soft and the liquid has reduced. Move to a bowl and chill for at least 30 minutes in the fridge. On a floured surface, roll each pastry sheet out to a 12″ square and cut each pastry sheet into 8 equal sized rectangle (approximately 6×3). You’ll have 16 rectangles in total. Spoon about 3 Tablespoons of apple mixture into the center of 8 of the rectangles, leaving a 1/4″ border empty around the entire rectangle. Place the unused rectangles directly on top of the filled ones. Using a fork, crimp along the edges until each rectangle is fully sealed. Cut three slits into the top center of each pie. Chill pies in the fridge for 15 minutes. Preheat the oven to 400 Degrees (F). Prepare a baking sheet by lining with parchment paper. Place the pies on the prepared baking sheet. Brush the tops of the pies with some of the beaten egg and sprinkle with a bit of the raw sugar. Bake for 20 to 25 minutes or until it’s puffed up and golden.

4. SYRIAN CUISINE: Mana’eesh

This seems to be a staple food so I found a ton of recipes online! Here’s one of them. This is pretty much exactly what the book has.

Location featured in Rise of the Tomb Raider

I literally want to eat this stuff every single day of my life. It was amazing. Jacob was ho-hum about it, which I feel is definitely grounds for a divorce. If you’re not thrilled about the toppings, it’s a great base to make personal pizzas!

5. PERUVIAN CUISINE: Lomo Saltado

I also found a ton of similar recipes and this one fits what is in the book the best.

Location featured in Shadow of the Tomb Raider

Even Sidney was juiced about this recipe

This ended up being a soggy mess. I didn’t properly cook the fries and the meat was just meh. It was okay, taste wise. I’d like to try it again and actually do it correctly. I remember really rushing this dinner (something I’m working on NOT doing anymore) and it’s something that does take time.


Have you ever played Tomb Raider? If so, which was your favorite? I’m patiently waiting for another one to come out! I just finished re-playing Shadow of the Tomb Raider, which is a personal favorite.

Would you make any of these recipes? If so, which one? I’m still dreaming about that Mana’eesh.

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