- Kills
- 3
- +0 in the last 90 days
- Losses
- 14
- +0 in the last 90 days
- Efficiency
- ISK Efficiency 85%
- ISK destroyed
- 79.5M
- +0 in the last 90 days
- Activity
- Inactive
- 0 kills/day · last 90 days
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 3
- Losses
- 14
- Danger Ratio
- 100%
- Final Blows
- 0
- Points
- 3
ISK
- Destroyed
- 79.5M
- Lost
- 13.8M
- Balance
- +65.7M
- ISK Efficiency
- 85%
Solo
- Solo Kills
- 0
- Solo Ratio
- 0%
- Avg Kills/Day
- —
Other
- NPC Losses
- 0
- NPC Loss Ratio
- 0%
- Activity
- Inactive
Damage Dealt1.0K
Damage Ratio · 6%
Damage Taken15.9K
Activity
What they fly, where they fight, latest kills and losses
Most Valuable
The priciest kills in the window
Matchups
Who they kill, who kills them, what they lose
Last 90d
Killed
Killed By
Hulls LostLosses broken down by hull class.
In-game bio
APPLE PIE
500g Jus-Rol™ All butter shortcrust pastry thawed
1 kg cooking apples peeled, cored and thickly sliced
1 lemon juice and rind
1 tbsp flour
2 tsp ground cinnamon
100g caster sugar [plus a little extra sugar for dredging]
Preheat oven to 200ºC (180ºC fan assisted)/400ºF/Gas 6.
Divide pastry in half and roll out one to line a 20 cm/8” shallow pie plate. Put to chill whilst you prepare the apples.
Peel, core and thickly slice the apples, toss with the lemon rind and juice, flour, sugar and cinnamon. Pile into the pastry base.
Roll out remaining pastry and use to top the pie, using trimmings for decoration as desired – we cut out rounds of pastry with a small cutter and then added stalks to give an ‘apple’ motif. Brush with water and dredge lightly with remaining sugar, bake for 20-25 mins until pastry is golden brown.
Serve warm with cream or ice cream.
500g Jus-Rol™ All butter shortcrust pastry thawed
1 kg cooking apples peeled, cored and thickly sliced
1 lemon juice and rind
1 tbsp flour
2 tsp ground cinnamon
100g caster sugar [plus a little extra sugar for dredging]
Preheat oven to 200ºC (180ºC fan assisted)/400ºF/Gas 6.
Divide pastry in half and roll out one to line a 20 cm/8” shallow pie plate. Put to chill whilst you prepare the apples.
Peel, core and thickly slice the apples, toss with the lemon rind and juice, flour, sugar and cinnamon. Pile into the pastry base.
Roll out remaining pastry and use to top the pie, using trimmings for decoration as desired – we cut out rounds of pastry with a small cutter and then added stalks to give an ‘apple’ motif. Brush with water and dredge lightly with remaining sugar, bake for 20-25 mins until pastry is golden brown.
Serve warm with cream or ice cream.