Work Text:
~~KEY~~
Bloodcream- Blood Icecream
Apothecary Blood- Hard to get or illegal rare creature blood
Fairy Floss- Cotton Candy
Bloodrice- White rice infused with Jobberknoll blood (Like how you make fried rice)
Popping blood Boba- Magic bubbles filled with blood, usually fruity bloods like Hebridean Black
~~INGREDIENTS AND FLAVOURS~~
--People--
JOGGER: Needed more Calcium
The Twins: Fred-??, George-??
--Other magical animals--
Augury blood: airy and light, comes from a bird, tastes almost electric because augurys scream right before a storm
Kelpie blood: kind of salty, has a bit of a gamey taste that’s barely noticeable
Jobberknoll blood: airy cause it's a bird, sagey taste (peppery and earthy)
Nogtail blood: Tastes like blackened bacon
Gnome blood: Kinda Sweet, an earthy dark chocolate taste
Ashwinder blood: usually in a dehydrated flake form, super sweet. . . and also charred
Basilisk blood: burn of fire whiskey, makes him feel dizzy and drunk
Acromantula blood: tastes like sour mulled whine, makes him feel dizzy and drunk
Cornish Pixie: Chaos, corn
Mackled Malaclaw: tastes like lobster, a little tangy spicy
--DRAGON BLOODS--
Ukrainian Iron Belly: tastes like a blacksmith, somehow. And Black Corinth grapes, super sweet with a tangy zing for balance
Hungarian Horntail: Fireworks, smoked sour cherries undertone
Chinese Fireball: kiwi, fire
Common Welsh Green: sweet peas, smell before the rain
Swedish Shortsnout: Milk chocolate with raspberry undertone, blue
Norwegian Ridgeback: vikings spirit, cloudberries (which are tangy sweet and tropical, compared to mangoes, also have honey flavor)
Antipodean Opaleye: pumpkin juice with a pleasant sour aftertaste
Hebridean Black: black and purple, blackberries
Peruvian Vipertooth: tangy spice, not fruity
Romanian Longhorn: golden, apples and apricots
Catalonian Fireball: extinct :P
Portuguese Longsnout: avocados, refreshing, kind of fishy (Sashimi fishy, good fishy)
~~RECIPES~~
--Drinks--
Blood Smoothie: Fortescue's Bloodcream mixed with Apothecary Blood (Shaken in a metal thermos until preferred consistency)
Spiced pumpkin juice for vampires: Antipodean opaleye that’s been mixed with ashwinder flakes to thicken up
Mulled wine for vampires: Acromantula blood
Nectar of the gods: Romanian Longhorn blood
Nectar of the devil: Hebridean Black blood
Nectar: Romanian Longhorn and Hebridean Black blood
Blood boba: Jobberknoll blood drink, with hebridian black blood in popping boba casings
--Sweets--
Fortescue’s Bloodcream: Ukrainian Ironbelly and Gnome, frozen and tumbled
Blood Pops: made with dragon bloods
Blood gummies: Gnome and Kelpie (kelpie blood bring that gamey chewy texture)
Blood Fairy Floss: Augurey and Jobberknoll (bird blood because it’s airy and lighter than other blood)
Blood Pixie Stix: made with Ashwinder blood, not cornish pixies contrary to the name lol
--Main meals--
Kelpie and malaclaw Gumbo: malaclaw blood base soup, raw kelpie meat, a bit of cornish pixie blood and a bit of nogtail blood for spice to balance out the kelpie, some ashwinder bloodflakes to thicken it up, and some jobberknoll bloodrice.
Nogtail pudding: nogtail blood and some augury to lighten up the pudding, there is also a bit of portuguese longsnout to bring a fresh flavour to the dish.
--Side dishes--
Nogtail sausages and portuguese longsnout dip: nogtail sausages is basically thin slices of the nogtail pudding and the portuguese longsnout dip is made by mixing it with ashwinder bloodflakes and dried cornish pixie blood
Blood salad: a bed of lettuce that’s been covered in blood dressing. Dressing options: sweet, savory. Sweet dressing: hungarian horntail and chinese fireball and hebridean black ; savory: Cornish Pixie, Portuguese longsnout, common Welsh Green (lettuce has basically no nutritional value or flavour, and it’s a roughage so humans don’t really digest it anyways, it really is more of just a mode to deliver the dressing, which is really where it’s at)
Congealed blood: blood with vegetable-like flavours (common welsh, cornish pixie) that’s been congealed so that it has a more appealing texture, can act as a side dish to main meals.