We took a glance at our chosen recipe, the tasty-sounding Cream Lobnite Pasta (Asmodian only), and thought about how to translate the ingredients into items that can easily be found in a grocery store. The zeller noodles and cream are no-brainers, even though we had different opinions about which type of pasta we should use. Marc convinced me to choose tagliatelle over spaghetti because the lobnites, for which we used prawns, would be easier to eat with them.

Finding kukars proved to be more difficult. We had researched them in the game, so we knew that kukars grow on trees and seem to be quite big. We decided to use coconuts for the kukars, because coconut milk would blend well with cream and give the whole dish an exotic taste. This bold decision turned out quite well, and after adding some herbs, spices, and essential cooking ingredients, we finalized the recipe, stopped by a grocery shop, and purchased our ingredients.

500 gm tagliatelle pasta
100 ml low fat cream

200 ml coconut cream
2 cups prawns, peeled
4 shallots, finely chopped
2 cloves garlic,  sliced
2 teaspoons red chili flakes (or to taste)
Juice of 2 lemons
4 tablespoons of fresh basil leaves, chopped
Salt and freshly ground pepper (to taste)
4 tablespoons olive oil
Springs of parsley for garnish

To make our Lobnite Cream Pasta, Marc cooked the pasta per package instructions, drained it, and tossed it in some olive oil.

Martin marinated the prawns with the lemon juice, red chili flakes, and salt for about 30 minutes.

Sabine chopped the shallots and sliced the garlic, and although she cried like a baby, she did an incredible job. While Sabine went to get some tissues, Marc heated olive oil in a large skillet, added the garlic and the shallots, and cooked them until the shallots turned pink, which indicated the right time to add the marinated prawns and the marinade itself.

While the prawns cooked, Martin blended the coconut cream and the low fat cream together. When the prawns where done, he added the cream mixture to the cooked prawns steadily, while stirring constantly. Marc added the salt, pepper, and basil (chopped by Martin while the prawns were marinating) to taste. Once Marc was happy with the seasoning, Martin let the prawns and sauce simmer until the sauce was almost at the boiling point, but not boiling.

Then it was time to add the sauce to the drained pasta and toss it until the paste was nicely coated with the sauce. We garnished the plates with some parsley sprigs and leftover basil leaves, took some pictures, and sat down to eat, hoping that our experiment wouldn’t choke us from the taste.

Our Lobnite Cream Pastas actually tasted incredibly good! We couldn’t get enough of it. We recommend trying out the recipe. It’s a good way to bring a little Aion flavour into your real life.

Our Lobnite Cream Pastas actually tasted incredibly good! We couldn’t get enough of it. We recommend trying out the recipe. It’s a good way to bring a little Aion flavour into your real life.

Stay tuned for more, as we will browse through Aion’s recipes for more interesting ideas. Feel free to send us suggestions in an email with the subject “Aion recipe: <name>“ to Aion_Community@ncsoft.com, and we might give it a try next time.