Looland's typical recipes

Oysters rockefeller

Ingredients (for 6 persons)

• 2 slices bacon
• 24 unopened, fresh, live medium oysters
• 1 1/2 cups cooked spinach
• 1/3 cup bread crumbs
• 1/4 cup chopped green onions
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1 dash hot pepper sauce
• 3 tablespoons extra virgin olive oil
• 1 teaspoon anise flavored liqueur
• 4 cups kosher salt

Directions

1. Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
3. Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
4. Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot. 

                                                           Poor man's shrimp

Ingredients (for 12 persons)

• 1 (8 ounce) package small seashell pasta
• 2 (6 ounce) cans tuna, drained and flaked
• 1 stalk celery, diced
• 2 tablespoons diced green bell pepper
• 1 tablespoon diced onion
• 2/3 cup creamy salad dressing, e.g. Miracle Whip ™

Directions

1. Bring a large pot of lightly salted water to a boil. Add shell macaroni and cook for 8 to 10 minutes or until al dente; drain and rinse with cool water.
2. In a medium bowl, mix together the tuna, celery, green bell pepper, onion and creamy salad dressing.
3. Stuff the shell macaroni with the tuna mixture.

This recipe is a religious one
  
Lemon Octopus

Ingredients (for 6 persons)

• 2 kg baby octopus
• 1 tablespoon fresh lemon rind , grated
• 3/4 cup lemon juice
• 2 tablespoons olive oil
• 2 tablespoons hot chili sauce
• 4 cloves garlic , crushed

Directions:

1. Remove and discard heads and beaks from octopus, cut octopus in half.
2. Combine octopus, rind, juice, oil, sauce and garlic in large bowl, cover, refrigerate 3 hours or overnight.
3. Drain octopus from marinade and discard marinade.
4. Add octopus to heated skillet or barbecue, cook over high heat until just tender.

The Daily Jakob

What makes our newspaper special, may you ask ?

        The daily Jakob gives you a daily account of our royal highness's life in Looland : his meal, his activities, his quotations... You name it, we've got it !

        Our unique newspaper gives you all the sports results and events to come, so you know exactly what's going on in our wonderful and exiting country !

        We also have articles dedicated to our country's cultural events : we keep you keyed up with the latest concerts, radio programs, night life activities, art exhibitions... Because we know just how much culture means to Loolanders. 

       Kepping in mind how much our readers care about the art of photography, we've decided to provide you with the "pic of the day", were a jury of professional photographers choose our reader's best capture of Looland's daily life !                        

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Welcome to Looland!

You've heard of Atlantis, Utopia, El Dorado, Janzé...

Well, you ain't seen nothing yet 'cos nothing compares to ...

 

Looland!

Listen to the Loolander National Anthem:

Land of the brave ones

Land of the knaves

Land of the slaves

The statue of Slavery in Loolandtown Harbour

State of the art caravan park in Looland

 

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