Newsletter
On a rainy Sunday, I made the next recipe from the Tomb Raider Cookbook, Apple Hand Pies. As one of the book's North American recipes, it is a timeless American classic dessert made portable for adventures out in the world, or hikes. Lara Croft hasn't visited
Newsletter
One of the dishes I was most excited to make from the Tomb Raider Cookbook was Chicken Tikka Masala. An Indian-British fusion staple, it's very similar to the more traditional butter chicken, but perhaps anglicized for the Londoner's palette. Either way, it's something
Newsletter
After the Coconut Prawn Curry, I made the Tomb Raider Cookbook's Mediterranean Mezze Platter. It's actually a recipe for three dips to be included as part of a platter of vegetables, pita bread, olives and anything else you fancy. The dips are Tzatziki, Hummus, and Tyrokafteri.
Newsletter
After Spanakopita, the next recipe I made from Tomb Raider: The Official Cookbook and Travel Guide was Coconut Prawn Curry. As the book says, curries originate from India and spread through the world via shipping routes, with this particular recipe taking inspiration from the Andaman Sea. Lara visits that location
Newsletter
What did I make next from the Tomb Raider Cookbook, you ask? Why, Spanakopita, of course! This is a Greek recipe for a traditional phyllo pie filled with spinach, feta, onions and herbs. I've enjoyed it in pie form, as turnovers and even a rice dish inspired by
Newsletter
The next recipe I made from Tomb Raider: The Official Cookbook and Travel Guide was Sledging Biscuits. A very simple recipe, they're intended as a high-calorie, life-sustaining snack/meal for travel in harsh conditions, namely Antarctica. Lara may well have taken some with her for sustenance
Newsletter
The next Tomb Raider Cookbook recipe that I made was Lort Cha. A Cambodian stir fried noodle recipe, it is something Lara could very well have eaten during any of her travels there (as seen in the opening of Tomb Raider: The Last Revelation or the climax of Lara Croft:
Newsletter
The next recipe from the Tomb Raider Cookbook that I made was Salmon Jerky. This recipe is inspired by the Aleutian Islands of Alaska, which Lara visits in the Tomb Raider II expansion The Golden Mask. Specifically she goes to the fictional Melnikov Island in search of the titular Golden
Newsletter
The next recipe from Tomb Raider: The Official Cookbook and Travel Guide that I made was another North American dish, Esquites. This is a recipe from Mexico consisting of grilled corn with mayo, Cotija cheese, chili powder, lime juice and other spices. It’s either served on the cob (elotes)
Newsletter
For my next recipe from Tomb Raider: The Official Cookbook and Travel Guide, I selected one of the North American dishes, a T. Rex Rib Eye. Now I know what you’re thinking. Do I really have to go back in time 60 million years to hunt a dinosaur and
Newsletter
The next dish I made from Tomb Raider: The Official Cookbook and Travel Guide was Jollof, a dish of rice and vegetables themed around Ghana, which Lara Croft explores in Tomb Raider: Legend. Although Jollof is not mentioned or consumed in Legend, it’s an important dish in the cuisine
Newsletter
The next dish I made from Tomb Raider: The Official Cookbook and Travel Guide was Tomato Soup. It’s one of two recipes themed around Antarctica, the final location of Tomb Raider III. The antagonist, Dr. Willard, even eats some tomato soup with a piece of toast when Lara confronts