ravenclaw cookbook
DESCRIPTION
Produced for the Hufflepuff ChallengeTRANSCRIPT
- 1 -
/r/Ravenclaw presents
The Novelty Of
Food
- 2 -
Created for the Hufflepuff House challenge, June 2015
Compiled and edited by:
TalksToRainbows
SecretSquirrel_
Oomps62
Hermiones_teaspoon
Foxymama04
- 3 -
All recipes are inspired by Ravenclaw’s favourite form of magic;
BOOKS!
- 4 -
Contents
Breakfast ............................................................................................................................................................................................................................................................... - 6 -
Green Eggs and Ham ................................................................................................................................................................................................................. - 7 -
Gruel ....................................................................................................................................................................................................................................................................... - 8 -
Swedish Pancakes .......................................................................................................................................................................................................................... - 9 -
Snacks ...................................................................................................................................................................................................................................................................... - 10 -
Coconut Cloud Macaroons................................................................................................................................................................................................. - 11 -
Vampire Protection Dip ....................................................................................................................................................................................................... - 12 -
Wicked Witch's Radish 'slaw ................................................................................................................................................................................... - 13 -
Lunch .......................................................................................................................................................................................................................................................................... - 14 -
Pan Bagnat ............................................................................................................................................................................................................................................... - 15 -
Swiss Cheese Sandwich .................................................................................................................................................................................................... - 16 -
Tossed Salad ........................................................................................................................................................................................................................................... - 17 -
Soups ......................................................................................................................................................................................................................................................................... - 18 -
Magic Mushroom Soup....................................................................................................................................................................................................... - 19 -
Clam Chowder ................................................................................................................................................................................................................................... - 20 -
White Soup .............................................................................................................................................................................................................................................. - 21 -
Starters and Sides ........................................................................................................................................................................................................................... - 22 -
Sleeping Apple Roses ............................................................................................................................................................................................................ - 23 -
Mash ‘em Potatoes ................................................................................................................................................................................................................... - 24 -
Roast ‘em Potatoes .................................................................................................................................................................................................................. - 25 -
Dinners ................................................................................................................................................................................................................................................................. - 26 -
Curious Skillet Tortilla Pizza ......................................................................................................................................................................................- 27 -
Dragon Noodles ...............................................................................................................................................................................................................................- 28 -
Dry Fried Calamari ................................................................................................................................................................................................................... - 29 -
Lamb and Plum Stew ......................................................................................................................................................................................................... - 30 -
Pasta (nearly) Puttanesca ............................................................................................................................................................................................. - 31 -
- 5 -
Puddings .............................................................................................................................................................................................................................................................. - 32 -
Floating Pumpkins ..................................................................................................................................................................................................................... - 33 -
Fortescue's Chocolate Ice Cream ........................................................................................................................................................................ - 34 -
Nutella Miracle Cake............................................................................................................................................................................................................... - 35 -
Peanut Butter Blondies .................................................................................................................................................................................................... - 36 -
Pineapple Upside-Down Cake ...................................................................................................................................................................................- 37 -
Cocktails ............................................................................................................................................................................................................................................................. - 38 -
Elven Brandy Alexander .................................................................................................................................................................................................. - 39 -
Bronx Cocktail .................................................................................................................................................................................................................................... - 40 -
Drink Me ....................................................................................................................................................................................................................................................... - 41 -
Gimlet .............................................................................................................................................................................................................................................................. - 42 -
Ramos Gin Fizz ................................................................................................................................................................................................................................ - 43 -
Firewhiskey Sour .......................................................................................................................................................................................................................... - 44 -
Pumpkin Juice ................................................................................................................................................................................................................................... - 45 -
George's Marvelous Medicine .................................................................................................................................................................................. - 46 -
V Vegetarian Doesn’t use meat.
V Vegan Doesn’t use any animal products.
K Kosher All ingredients can be Kosher
D Dairy Free Doesn’t use any dairy products
G Gluten Free Doesn’t use ingredients containing gluten
P Peanut Free The recipe does not use peanuts.
Please check your ingredients for traces.
NC No Cook Doesn’t need cooking.
Q Quick Takes less than 30mins to prepare and cook
- 6 -
Breakfast
Breakfast is the best meal to set you up for a day of Ravenclaw learning.
- 7 -
Green Eggs and Ham P Q
Serves 1
JuniDL
Ingredients:
* 2 eggs
* 225g spinach
* Garlic
* 100g butter
* 1 tbsp milk
* 2 English muffins
* 2 slices of ham
* Brown sugar
* Honey
* White Vinegar
* Shredded cheddar
cheese
1. Preheat the oven to 180°C. Place slices of ham
on a pan lined with tin foil, lightly sprinkle with
brown sugar and drizzle with a small amount of
honey. Place in the oven and cook until the sugar
is caramelized.
2. Blend a handful of spinach.
3. Bring a mixture of ⅔ water and ⅓ vinegar to
a light boil, and add blended spinach.
4. Poke small holes in the wide ends of the eggs
and place in boiling water for 10 seconds, then
remove with slotted spoon.
5. Wait until the eggs are cool enough to handle
easily, ensure that the water is only slightly
bubbling, and break the eggs as closely to the
water as possible.
6. Cook for four minutes. Remove with a slotted spoon and place in cool water.
7. Chop the rest of the spinach and ensure that it is dry.
8. In a pan, combine butter, flour, and garlic over medium heat and allow to cook
until garlic is very slightly browned. Add milk and spinach and combine
thoroughly. Cover and remove from heat allowing spinach to become limp.
9. Toast English muffins; add ham, egg, spinach, and a little bit of shredded
cheese before serving.
Green Eggs and Ham is one of the first books that children learn how to read; it
has introduced millions of children to the magic of literature and the wonder of
imagination. Using only 50 unique words, the book was the result of a bet, with Dr
Seuss as the victor. Maybe if Sam-I-Am had used this recipe, he wouldn't have been
so hesitant to try this food.
- 8 -
Gruel V K D G P Q
Serves 4
JuniDL
Ingredients:
* 850 mL water
* 1 tsp salt
* 2 cups rolled oats
* Sliced Almonds
(optional)
* Fruit of choice
* 1 tbsp cinnamon
1. Boil water in a pan and add salt.
2. Add the rolled oats, reduce heat and allow to
simmer for about five minutes, stirring
occasionally.
3. Remove from the heat and stir in cinnamon,
cover and let stand.
4. Toast sliced almonds in a pan at medium heat
until slightly browned (can use already toasted
almonds)
5. Sprinkle the toasted almonds and fruit over the oatmeal to serve.
We imagine You Know Who himself said, "Please, sir, I want some more," of this
Dickensian oatmeal when he lived at an orphanage as a child.
- 9 -
Swedish Pancakes V K P
Makes 8-10 pancakes
ravenclawredditor
Ingredients:
* 2 eggs
* 700ml milk
* 210g enriched, all-
purpose flour
* 2 tbsp. sugar
* 3 tbsp. butter
Optional:
* 100g dry milk powder
1. Sift together flour and sugar (optional milk
powder).
2. Beat eggs and milk until light and fluffy.
3. Add the dry ingredients to the egg and milk
mixture and let it stand at room temperature for
about 30 minutes.
4. Preheat a skillet until a drop of water ""sizzles""
when dropped on it and a pat of butter will melt,
but not burn.
5. Brush the pan lightly with butter. Pour enough
batter onto pan to completely cover the flat
surface after you swirl it around.
6. Cook for about 1-2 minutes on the first side then check to see if the pancake
is browning. When it is lightly browned, flip it gently. Repeat for the second side.
7. Repeat steps 5 and 6 until all batter is used. Finished pancakes can be kept
warm in a 100°C. oven until all the batter is used.
8. Serving suggestions:
lemon and sugar; chocolate syrup and whipped cream; whipped cream and fruit
(strawberries, peaches, etc); Swedish lingonberries or other favourite preserves.
These pancakes might not make you as strong as Pippi Longstocking (unless you
add some strengthening potion!) but they will let your playful side out.
- 10 -
Snacks inc: Dips, Spreads and Finger Food
The Hufflepuff common room is near the kitchens, so snacks are always on hand.
- 11 -
Coconut Cloud Macaroons
V K D P
Serves 4
lucyinthesky95
Ingredients:
* 2 ⅔ tbsp white corn flour
* ⅔ cup caster sugar
* 125g shredded coconut
* 2 fresh, room temp., large
egg whites (ensure no traces
of yolk)
* Pinch of salt
* Seeds of one fresh vanilla
bean, or vanilla extract
Optional:
* 75g Dark chocolate
* (not water based)
Colourings or flavourings.
1. Ensure that may come into contact with the
mixture is completely dry. This recipe works best
when there's not too much humidity in the air.
2. Whip the egg whites with an electric whisk
until they form a stiff foam that holds its shape.
3. Scrape down the sides, slowly add half the
sugar.
Continue beating until the mixture is glossy,
forms stiff peaks and the sugar is completely
dissolved. (you may need to scrape down the sides
of the bowl a few more times to ensure
everything is incorporated)
Test for this texture by holding the mixture-
covered beater upright; the mixture should retain
its peaked shape, but fold over very slightly at the
end,
4. Add the rest of the sugar, cornflour, salt and vanilla and beat the mixture for
a moment to ensure everything is thoroughly combined.
5. Very gently fold the coconut into the meringue mixture using a plastic spatula
or scraper. Try to keep as much air in the mixture as possible.
6. Spoon generously heaped teaspoons of the mixture onto your baking tray,
leaving space between them for the mixture to spread. Set the cookies aside,
uncovered, at room temperature for one hour before baking.
7. Bake at 180°C for 15-20 minutes, until the outside is crisp and lightly browned
and the inside slightly sticky and chewy. If one of your trays sits below the other
in your oven, switch them over halfway through the cooking time for best results.
Allow to cool slightly before gently removing from the baking trays.
8. (optional) If desired, melt your chocolate over the macaroons or use it as the
filling for a macaroon sandwich. Allow to harden before serving.
The Famous Five’s high teas were never complete without some mouth-watering
macaroons.
- 12 -
Vampire Protection Dip V K G P NC Q
Makes 1 pot
Bartowski_
Ingredients:
* 2 cloves of garlic
* ½ teaspoon salt
* 1 cup Greek yogurt
* 1 tablespoon fresh
lemon juice
* Pinch of parsley
1. Using a knife, chop up the garlic and the
parsley. (Do not crush – in this case it’s really
better to cut).
2. Mix with salt to create something of a paste.
Warning: if the concoction looks flammable or
smells like someone you’re attracted to: start
over and repeat step 1 and 2.
3. Add the paste to the yogurt.
Both clockwise-stirring and counterclockwise-stirring will suffice.
4. When mixed, add the lemon juice and mix again. There is no danger in over-
stirring; stirring is key in this phase of the brew.
5. Have a cup of yummy garlic dip to go with numerous dishes both muggles
and wizards can prepare that simultaneously doubles as a defensive measure
when venturing into a voyage with vampires.
Gilderoy Lockhart claims that this dip helped him ward off unwanted vampires
during his adventures. Whether these claims are true or not, this dip will drive a
stake of flavour through your heart.
- 13 -
Wicked Witch's Radish 'slaw V K D G P NC
Makes 1 pot
oomps62
Ingredients:
* 1/2 head green cabbage
* 1 bunch radishes
* 1 red onion
* 2 carrots
* salt
* 120ml apple cider
vinegar
* 50g granulated sugar
* 1.5 tbsp olive oil
* 2 cloves minced garlic
* 1/2 tsp celery seeds
* 1/2 tsp black pepper
1. Shred the cabbage and carrots, slice the
radishes thinly and finely chop the onions.
2. Coat the shredded cabbage in salt and put
into a strainer in kitchen sink. Wait 10 minutes
until the moisture is coming out.
3. Rinse the cabbage, put onto paper towel and
pat dry.
4. Mix the cabbage, radishes, onion, and carrots
together into a large bowl.
5. In a separate bowl, mix together the vinegar,
sugar, olive oil, garlic, celery seeds, and black
pepper for the dressing..
6. Add dressing to the salad and mix thoroughly.
7. Add salt and pepper to taste.
8. Let sit covered in refrigerator for 2 hours before serving
We wouldn’t recommend stealing the radish for this coleslaw from your neighbour
- the muggle fairy tale suggests she will kidnap your daughter and lock her in a
tower in punishment.
- 14 -
Lunch Inc: Salads and Sandwiches
After a morning full of Gryffindor bravery, a good lunch is just what you need.
- 15 -
Pan Bagnat K D G P NC
Makes 4 sandwiches
GokuMoto
Ingredients:
* 1 tbsp red wine vinegar
* 1/2 tsp Dijon mustard
* 1/2 tsp salt
* 1/4 tsp freshly ground
black pepper
* 3 tbsp olive oil
* 1 baguette
* 12 ounces canned tuna
packed in oil or water,
drained and crumbled
* 1 small green pepper,
sliced into rings
* 1 small red onion, sliced
into rings
* 2 hard-boiled eggs,
sliced
* 1 cup chopped kalamata
olives
* 1 tomato, thinly sliced
1. In a small mixing bowl, whisk together the red
wine vinegar, mustard, salt, and pepper.
2. While continuing to whisk, gradually add the
olive oil. Whisk until an emulsion forms. Set aside.
3. Slice the baguette horizontally into 2 pieces.
Tear out some of the soft bread in the center of
each side, making a slight well in the bread. Place
the tuna, green pepper, red onion, hard-boiled eggs,
olives, and tomato on the bottom side of the bread
in that order.
4. Drizzle the vinaigrette over the vegetables, top
with the second piece of bread, and wrap tightly in
plastic wrap. Let stand at room temperature for 2
hours before serving.
5. Cut into 4 sandwiches and serve.
A French Sub Sandwich, inspired by a French Submarine, to take you twenty
thousand leagues under the sea.
- 16 -
Swiss Cheese Sandwich V K P Q
Makes 2 sandwiches
TalksToRainbows
Ingredients:
* 4 slices of bread
* 50-100g grated Swiss
cheese
* butter
* olive oil
* mustard or pepper
1. Butter both sides of every slice of bread.
2. Cover two slices with cheese, mustard and
pepper and place the remaining slices on top.
3. Heat a frying pan with a small amount of oil.
4. Place one sandwich in the pan and cook for 1-
2 minutes, until the cheese is starting to melt
and the bottom is golden brown
5. .When the melted cheese has ‘glued’ the bread together, flip the sandwich
over and cook the other side. When both sides are golden, remove from the pan
and repeat with the other sandwich.
6. Serve with a glass of malted milk.
Holden Caulfield isn’t much of an eater, but he thoroughly recommends this cheese
sandwich for all your vitamin needs.
- 17 -
Tossed Salad G P NC Q
Makes/serves 3-5
Hermiones_Teaspoon
Suggested Ingredients:
* 1 head of romaine lettuce
* 1 large cucumber
* 3-4 ears of corn
* 1 jicama
* 1 small red onion
* 2 cups grated cheese
* 1 handful of cherry
tomatoes
* 2 cooked chicken breast
* Ranch Dressing
* 1-2 handfuls of tortilla
chips
1. Chop ingredients however you desire
2. Combine ingredients in a salad bowl and
serve.
Serving Suggestion: BBQ chicken works great in
this salad, but so will other flavour profiles,
experiment to find what you like.
Let Mr Grey feed you this delicious salad made from whatever is to hand.
- 18 -
Soups
These snakey soups will just Slyther-in down your throat.
- 19 -
Magic Mushroom Soup V K P
Makes 4 portions
TalksToRainbows
Ingredients
* 220g Mushrooms
* 1 Onion
* 55g Butter
* 55g Flour
* 300ml Milk
* 700ml Stock
1. Finely chop the onion.
2. Leave aside 2 or 3 mushrooms and chop the
rest as small as possible.
3. In a large pan, melt the butter and gently cook
the onions for about 5 minutes.
4. Add the finely chopped mushrooms and cook
for a further 5-10 minutes.
5. Stir in the flour.
6. Add the stock and stir until the soup thickens.
7. Simmer for 5 minutes, then take off the heat and leave to cool.
8. Blend or puree until smooth.
9. Chop the remaining mushrooms and stir into the soup.
10. Return to the heat and add the milk, stir constantly while bringing to the boil.
11. Serve. Spare portions can be frozen.
To get the full Wonderland experience, add some shrinking and enlargement
potions to the servings at random - make sure to have spare of both on hand so
no one gets stuck at the wrong size!
- 20 -
Clam Chowder P
Makes 5 portions
ravenclawredditor from Chef Will Leroux
Ingredients:
* 120g butter
* 75g onion, diced
* 2 stalks celery, diced
* 80g flour
* 1 tsp dried thyme
* 1 tsp minced garlic
* 4-6 x6 ½-ounce cans of
clams with juice
* 300g diced potatoes
* 1.14 L half heavy cream and
half whole milk
* 3 slices bacon, cooked until
crisp and crumbled
* 1 teaspoon salt
* 1 teaspoon freshly ground
black pepper
* 3 dashes Tabasco
1. Rub the potatoes with olive oil and sprinkle
them with salt & pepper. Roast them in the oven
at 220°C for 60 minutes.
2. In a large pan, melt the butter and add the
onions, garlic, thyme and celery. Sauté until the
onions are translucent.
3. Add the flour and cook while stirring for 5
minutes.
4. Add the clams and clam juice and cook over a
medium-low heat for 20 to 30 minutes. Do not
bring to the boil.
5. Add in the potatoes and half-and-half. Heat to
80°C degrees. Do not boil.
6. Add in the bacon, salt, pepper and Tabasco.
This recipe is good enough to distract Captain Ahab from his search for the elusive
white whale for an entire chapter.
- 21 -
White Soup G P
Serves 4
oomps62
Ingredients:
* 1 large gold potato
* 1 large yellow onion
* 4 ears corn
* 4 strips bacon (100g)
* 2 tbsp butter
* 700 ml chicken stock
* 235 ml heavy whipping
cream
* 1 bunch green onions
* 1 tsp thyme
* ½ tsp salt
* 1 tsp black pepper
* ½ tsp garlic powder
* 2 tsp minced garlic
* 1½ tbsp flour
1. Cook the bacon over medium heat in the
bottom of a large stockpot.
2. While the bacon is cooking, mince the onion,
cut the kernels off of the corn, and finely chop the
potato.
3. When the bacon is done, remove it from the
pot and add the onions, butter, salt, pepper, garlic
powder, and thyme. Cook for 10 minutes until the
onions are soft.
4. While the onions are cooking, chop the bacon
into small pieces.
5. Add the flour to the onion mixture and let
cook for 2 minutes.
6. Add the potatoes to the onion mixture and
cook for 5 minutes.
7. Add the chicken stock, allow to come to a boil
and cook for 10 minutes.
8. Add the corn, garlic, and bacon. Continue to cook until the potatoes are soft.
9. While the soup is cooking, slice the green onions
10. Pulse the soup with an immersion blender to break up some of the potatoes,
but don’t fully puree the soup.
11. Add the whipping cream and green onions, stir in, and turn the heat off.
You should be proud to serve this delicious soup at all your high society balls. Add a
drop of love potion to help stir the romance, and maybe find your Mr Darcy.
- 22 -
Starters and Sides
Starters and sides are the best part of a meal to experiment with.
- 23 -
Sleeping Apple Roses
V P
Makes/serves 6
coledarling from Cooking with Manuela
Ingredients:
* 1 puff pastry sheet
* 2 red apples
* Juice from 1 half lemon
* 3 tbsp of apricot preserve
* 1 tbsp flour
Optional:
* cinnamon
* powder sugar (for
decorating)
* Draught of living Death
(not recommended)
1. Prepare a bowl with some water and the
lemon juice (and optional Draught prepared
earlier.). Cut the apples in half, remove the core.
cut the apples horizontally (from side to side, not
from top to bottom) in paper thin slices.
Place the sliced apples in the bowl with lemon
water, so that they won't change color.
2. Microwave the apples in the bowl, for about
3 minutes, to soften the apples and make them
easier to roll later
3. Spread flour on clean counter and roll the
dough out to be roughly 30cm x 22cm.
4. .Cut the dough into 6 strips which should be about 5 cm x 22 cm.
5. In a bowl, place three tablespoons of apricot preserve with two tablespoons
of water. Microwave for about one minute, and spread onto the dough.
6. Preheat oven to 190°C. and drain the apples.
7. With the dough strip placed lengthwise, arrange the apple slices to cover the
length of one half of the dough so that the apple edge with the skin lies off the
top, with each slice overlapping the next. Sprinkle with cinnamon
8. Fold up the bottom part of the dough. it will not cover the apple slices
entirely, the rounded red part will be showing. these will be our 'petals'
9. Roll the dough and apples into a 'rose'. seal the edge by pressing the dough
with your fingers, and place in a muffin cup. Repeat for all 6 roses.
10. Bake at for about 40-45 minutes, until fully cooked.. Make sure the pastry is
fully cooked on the inside before removing from the oven. If after 30 minutes
the apples on top look fully cooked, move the pan to a lower rack in the oven,
and wait for 10-15 more minutes to avoid undercooking the puff pastry.
11. Sprinkle with powder sugar and enjoy!
Snow White is a popular Muggle fairy tale. However, the story is based in truth, the
poison apple that Snow White’s step mother gave to her was in fact coated with
Draught of Living Death.
- 24 -
Mash ‘em Potatoes V K G P Q
Makes/serves
GokuMoto
Ingredients:
* 1.5kg russet potatoes
* 2 tbsp Kosher salt
* 500ml Half-and-half
* 6 cloves of Garlic -
crushed
* 170g grated Parmesan
1. Peel and dice the potatoes, making sure all
are relatively the same size.
2. Place in a large saucepan, add salt, and cover
with water.
3. Bring to a boil over medium-high heat and
then reduce heat to maintain a rolling boil.
4. Cook until potatoes fall apart when poked
with a fork.
5. Heat half-and-half and garlic in a medium saucepan over medium heat until
simmering.
6. Remove from the heat and set aside.
7. Remove the potatoes from the heat and drain off the water.
8. Mash and add the garlic-cream mixture and Parmesan; stir to combine.
9. Let stand for 5 minutes so that mixture thickens and then serve.
“POE-TAY-TOES! Boil ‘em, mash ‘em, stick ‘em in a stew!”
- 25 -
Roast ‘em Potatoes V (V) K (D) G P
Serves 5
LdyMoony
Ingredients:
* 1.25kg small potatoes,
washed and halved
* 2 tbsp olive oil
* 5 cloves of garlic, peeled
and minced
* 1 tsp thyme
* 1/2 tsp of oregano
* 1/2 tsp of dried basil
* 1/2 cup of freshly grated
Parmesan
* Salt and Pepper to taste
* 2 tbsp of chopped parsley
Optional
* 2 tbsp of unsalted butter
1. Preheat oven to 200°C.
2. Boil the potatoes in a pan for 5-10
minutes, until slightly soft.
3. Spray a baking sheet with nonstick
cooking spray or oil.
4. Place the halves of potatoes in a large
bowl and coat them with the olive oil, garlic,
thyme, oregano, basil, parmesan, salt and
pepper. Mix thoroughly to make sure that
the potatoes are all equally coated.
5. Place the potatoes in a single layer on
the baking sheet.
6. Place the potatoes in the oven and
bake for 25-30 minutes, or until golden
brown and crispy.
7. Put the potatoes into a serving dish
and stir in the butter, if using, until melted.
8. Sprinkle with parsley and serve.
With all respect to Samwise Gamgee, he missed out the best way of cooking
potatoes, which is, of course, roasting. No wonder Gollum had no idea what he was
talking about!
- 26 -
Dinners
Hosting dinner parties are a great way to strengthen your friendships.
- 27 -
Curious Skillet Tortilla Pizza V K P Q
Makes/serves
Bartowski_
Ingredients:
* Flour Tortillas
* Mozzarella cheese
(grated)
* Tomato Sauce
* Fresh Basil leaves
Recommended utensils: Magical accessories are
discouraged: especially cauldrons (not even the tiny-
tinker cauldron refurbished for tiny-tinctures).
1. Heat a skillet on medium high to high heat.
Place a flour tortilla in the center of the skillet.
When the tortillas begins to puff up or form air
bubbles, flip it and turn the heat down to medium
low. Pierce the air bubbles with a knife tip or fork
to deflate them.
Warning: please recall that wands are (despite admittedly being pointy) wooden
and therefore flammable.
2. Sprinkle the top of the tortilla with a thin layer of grated mozzarella cheese.
Once the cheese is about half-way melted, spoon on a thin layer of tomato
sauce, using the back of the spoon to spread over the cheese. Sprinkle the top of
the tomato sauce with a little more cheese.
3. Once the edges of the tortilla are browning, indicating that the bottom of
the tortilla is getting nice and brown, remove the pan from the heat. Cover the
top of the pan with a cover for about a minute or so, so the cheese on top can
melt with the residual heat from the pan.
Note: Incendio or similar spells may be cast to avoid waiting time in step 3.
Always apply spells in the kitchen with caution!
4. Sprinkle with fresh sliced basil.
5. Enjoy a freshly made appetizer.
Curious George didn't have a wand, but that didn't stop him from making this
recipe (with the help of the Man in the Yellow Hat) and throwing a pizza party!
- 28 -
Dragon Noodles D P Q
Serves 8
oomps62
Ingredients:
For Noodles
* 450g flat egg noodles
* ½ purple cabbage
* 250 g sugar snap peas
* 100 g chopped carrots
* 1 bunch green onions
* 2 tbsp canola oil
* 3 tbsp sriracha
* 3 tbsp soy sauce
* 1 tbsp brown sugar
* ½ tsp red pepper
(crushed)
For Meatballs
* 450g ground pork
* 1 large egg
* 100g cabbage
* 45g breadcrumbs
* 1 tsp soy sauce
* ½ tsp black pepper
* ½ tsp red pepper
(crushed)
* 1 tsp lemongrass
Metaballs:
1. Combine all ingredients together thoroughly
2. Roll out into small balls, about 1" diameter
3. Put onto a baking sheet in a single layer,
place into oven at 175˚C
4. Cook until meatballs are cooked through,
approx. 25 minutes
Noodles:
5. Combine the sriracha, soy sauce, crushed red
peppers, and brown sugar. Set aside
6. Cook the noodles as directed on the package.
Set aside when finished.
7. As the noodles are cooking, heat canola oil
over medium heat in skillet. Add the cabbage,
peas, and carrots and sauté until carrots and
cabbage have softened.
8. Add the noodles and sauce to the vegetables
and mix thoroughly. Continue to heat on
medium for 2-3 minutes.
9. Add the meatballs to the noodle dish, turn
off heat.
10. Garnish with chopped green onions
Cooking with the help of a Chinese Fireball is not recommended, but if you’re nice
and careful, he just might join you for bite!
- 29 -
Dry Fried Calamari D Q
Makes/serves
GokuMoto
Ingredients:
* 2 litres peanut oil
* 450 g squid (tubes and
tentacles)
* 65 g all-purpose flour
* 85 g plain cornmeal
* Kosher salt
* Freshly ground black
pepper
1. Place the peanut oil in a 5 liter Dutch oven
and place over medium-high heat.
2. Heat oil until it reaches 190˚C.
3. Rinse the squid thoroughly and pat dry.
4. Cut the tentacles in half lengthwise and the
tubes into 1 cm rings. Set aside.
5. Place the flour and the cornmeal into a
medium mixing bowl and stir to combine.
6. In small handfuls, dredge the squid in the
flour and cornmeal mixture and shake off
the excess.
7. In batches, gently lower the squid into the hot oil. Cook for 1 minute.
The squid will not be browned, but lightly golden in color.
8. Remove the squid and transfer to a cooling rack turned upside down
set over a newspaper-lined sheet pan. Season with salt and pepper, as
desired. Repeat until all of the squid is cooked. Make sure to check the
temperature of the oil before each batch to ensure it is 190˚C. Serve
immediately.
Muggles tell a story of a Little Mermaid who is nothing like the real mermaids
we see in the wizarding world, but if they could come on land like the mermaid
of the story, we’re sure they would enjoy this dish.
- 30 -
Lamb and Plum Stew D P
Serves 6
TalksToRainbows via spinach tiger
Ingredients:
* 1.75kg leg of lamb
* 2 tsp finely chopped
fresh rosemary
* 2 tsp finely fresh
thyme
* 2 tsp finely chopped
fresh parsley
* 65 g all-purpose flour
* 4 tbsp canola oil
* 4 cloves garlic, minced
* 2 large onions, sliced
into long slivers about ½
cm wide
* 200g diced celery
* 1 bottle beer
* 1 litre beef stock
* 350g of dried plums
* 2 large sprigs of
rosemary
* 4 sprigs fresh thyme
* handful fresh Italian
Parsley
* 200g diced carrots
* 3 potatoes, cubed
1. Trim fat and any grizzle off of the lamb. Cut
into 5 cm cubes.
2. In a shallow bowl add the finely chopped
herbs to the flour.
3. Season the meat with salt and pepper.
4. Dredge the lamb in the herb-flavoured flour.
5. Heat a heavy pan with enough oil to brown
lamb.
6. You may have to do several batches so the
lamb browns easily. Don't crowd pan.
7. Slice onions into long slivers. Heat a Dutch
oven or large sauce pan with oil. Add onions
and mix cook over medium heat for about
five minutes until softened. Add in celery.
8. Add in garlic. Mix well. Add meat back in.
9. Add in 150ml of beef broth. Add in 1 bottle of
porter beer. Cook down for about five
minutes. Add remaining beef broth.
10. Add in dried plums (seeded and cut in half,
which is how they are often purchased)
11. Cover and place in oven at 180˚C for 1½
hours.
12. Add in chopped carrots and potato and cook
until potatoes and carrots are soft.
13. Remove herbs. Taste and season with salt
and pepper if necessary.
This recipe was tried and approved by Katniss and Peeta. Any changes to the recipe
will be seen as treason by the Capitol.
- 31 -
Pasta (nearly) Puttanesca K Q
Makes/serves 6
oomps62
Ingredients:
* 450 g angel hair pasta
* 1 large onion
* 2 tsp garlic
* 2 Tbsp oil
* 2 bell peppers
* 225 g uncooked spinach
* 2 Tbsp flour
* 700ml chicken stock
* 2.25g can chopped black
olives
* 1 tsp salt
* 1 tsp black pepper
* 1 tsp garlic powder
* 1 tsp Italian seasoning
* 235ml heavy whipping
cream
* 225g cherry/grape
tomatoes
1. In a large stockpot, boil water and cook pasta
according to directions on the package
2. Heat the oil over medium heat in a large
skillet
3. Add the onion to the heat and cook until
softened, about 7 minutes
4. Add the bell peppers, black olives, salt, pepper,
and garlic powder and continue to cook for 5
minutes.
5. Add the flour and garlic, continue to cook for
2 minutes
6. Add the chicken stock and bring to a boil.
7. Add the spinach to the mixture and continue
to cook until the spinach is done and the
sauce has thickened.
8. Add the Italian seasoning, tomatoes, and
heavy whipping cream to the mixture,
continue to cook for 1-2 minutes, then turn
off heat.
9. Combine the pasta with the sauce and
vegetables and mix thoroughly.
The ingenious Baudelaire children are asked to make Pasta Puttanesca, but have to
get creative with the ingredients. Maybe they should have tried this recipe instead.
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Puddings
Jump right in to making these delicious cakes and deserts.
- 33 -
Floating Pumpkins V K D G P
Makes 48
foxymama04
Ingredients:
* 220 g all-purpose
gluten-free flour blend
* 2 tsps baking powder
* 1/2 tsp salt
* 2 tsp pumpkin pie spice
* 1/2 tsp xanthan gum
(omit if your flour blend
already contains it)
* 80 mL vegetable oil
* 100 g brown sugar
* 1 egg
* 1 tsp pure vanilla
extract
* 220 g pumpkin puree
(not pumpkin pie filling)
* 115 mL soymilk (almond
or coconut milk also
work)
* 167 g granulated sugar
* 2 tsp cinnamon
1. Preheat the oven to 180°C, and spray
a 24 count (or 12 count) mini-muffin tin with
gluten-free cooking spray. Set aside.
2. Whisk together the flour, baking
powder, salt, spices, and xanthan gum in a
large bowl. Add the oil, brown sugar, egg,
pumpkin puree, and soymilk and whisk until
smooth.
3. Using a small scoop or tablespoon, fill
holes in pan about 3/4 full. Bake for 12-15
minutes, or until a toothpick inserted in the
middle of one comes out clean. Let cool in the
pan for 5 minutes. You will probably need to
bake 2-3 batches, depending on how big your
pan is.
4. Place sugar and cinnamon in a large,
zip-top bag. Place the donut holes in the bag,
one dozen at a time. Seal bag and shake to
coat with the sugar mixture.
5. Donut holes can be eaten fresh but
also make a great breakfast the following
morning!"
Due to the popularity of Fizzing Whizzbees, Queenbee candy company has released
the recipe for Floating Pumpkins just in time for the holiday season! Wizards
Beware: When combined properly, the ingredients make the eater float!
- 34 -
Fortescue's Chocolate Ice Cream V K G P
Makes about 8 scoops.
pm_me_velocorapters
Ingredients:
* 500ml heavy cream
* 16g cocoa powder
* 142g semi-sweet chocolate,
chopped
* 250ml milk
* 1 tsp ground cinnamon
* 1/2 tsp ground nutmeg
* 1/4 tsp ground cayenne
* 150g sugar
* 5 eggs
Optional:
* Brownie, cut into 2cm
cubes and frozen
1. Before starting, place an empty freezer-safe
bowl or pan into the freezer to chill.
2. Whisk half of the heavy cream with the cocoa
powder in a medium saucepan over medium heat
to blend it thoroughly. Bring it to a boil, reduce the
heat, and simmer for about 30 seconds. Remove it
from the heat. Add all of the chocolate and stir
until it is completely melted and smooth. Then mix
in a further 125ml of cream.
3. In a small saucepan, combine the remaining
cream, milk, sugar, cinnamon, and nutmeg. Bring
the mixture to a boil over medium-high heat
stirring frequently. Remove it from heat, cover it,
and set it aside.
4. In a medium bowl, whisk the egg yolks together. In a slow steady stream,
while whisking to temper the eggs, add 1/2 of the milk mixture. Pour the egg
mixture into the remaining milk mixture in the saucepan. Whisk to combine.
5. Stirring constantly with a spatula, cook the mixture over medium heat until
it thickens and coats the spatula.
6. Pour the egg mixture through a fine mesh sieve into the waiting chocolate
mixture and stir to combine. Cover with plastic wrap and let cool to room
temperature then transfer to the fridge for a minimum of 4 hours to chill.
7. Place cold mixture into the pan from the freezer. [Add the brownies] Chill in
the freezer for 20 minutes, As the edges begin to freeze, stir rapidly with a
whisk. This will make it smooth and creamy. You cannot overbeat the mixture.
8. Stir vigorously every 30 minutes until it is firmly frozen. This can be repeated
4-5 times. If the mixture is too hard to beat, place it in the refrigerator for about
15 minutes to soften before beating.
9. Ripen the ice cream by storing in a covered freezer container until you're
ready to serve. It is best if chilled overnight.
Straight from Florean’s personal recipe book, chocolate chili ice cream has been
known to cause the eater to release steam from his ears.
- 35 -
Nutella Miracle Cake V K D G P Q
Serves 1 Bruce Bogtrotter
lucyinthesky95
Ingredients:
* 4 Large Eggs
* 240g Nutella or
Chocolate Hazelnut
spread
* Cocoa Powder (optional)
* Pinch of Salt (optional)
* Choice of flavouring
essence (optional)
1. Preheat the oven to 180°C (160°C fan forced)
(Gas mark 4)
2. Beat the (whole) eggs in the stand mixer (or
using your choice of whisk) until fluffy, light
in colour and tripled in volume (this takes
about 5-7 minutes using a stand mixer).
3. Gently heat the Nutella (or chocolate
hazelnut spread) in the microwave for about
15 seconds (or using your desired heating
apparatus);
The texture should be thinner, easier to stir, but not too much warmer than
body temperature or you'll cook the eggs. If desired, add your salt and flavouring
essence (I like vanilla or peppermint) to the Nutella now.
4. Gently fold the egg mixture into the Nutella mixture 1/3 at a time, trying to
keep as much air as possible.
5. When everything is combined, transfer the mixture into the lined cake pan
and bake for 25-30 minutes, or until a skewer inserted into the middle of the
cake comes out clean.
6. Cool the cake entirely before removing from the pan. If desired, dust with
cocoa powder or icing sugar to decorate, and serve with fresh berries and ice
cream, or just as is.
Please note: This recipe is peanut free, and if using Nutella contains no traces of
peanuts, but definitely contains hazelnuts.
Nutella Miracle Cake is a true miracle in taste, but be warned that if you steal a
piece from Miss Trunchbull, you may very well end up in the chokey.
- 36 -
Peanut Butter Blondies V K D Q
Makes 12
TalksToRainbows via Post Punk Kitchen
Ingredients:
* 190g peanut butter
* 80ml canola oil
* 200g brown sugar
* 60ml unsweetened
almond milk (or your
preferred non-dairy milk)
* 2 tsp Vanilla extract
* 125g all purpose flour
* ½ tsp salt
* ½ tsp baking powder
* 150g peanuts
1. Preheat oven to 180º C. Lightly grease a
metal 8 x 8-inch baking dish.
2. In a mixing bowl, use a fork to vigorously
mix together peanut butter, oil and sugar.
Stir in the milk and vanilla. Stir in flour, salt
and baking powder. Once you get the flour
somewhat mixed in, it‘s easier to just use
your hands to knead the dough until soft. It
will be very thick and won‘t spread on its
own. Transfer the dough to the baking pan
and press it into place. Sprinkle on the
peanuts and lightly press them into the top.
3. Bake for 22 to 25 minutes, the Blondie edges should be just barely darkened.
The top will appear soft, and that‘s okay. Remove from oven and cool
completely before slicing into 12 squares.
These blondies may not be as colourful as the patchwork Elmer, but peanuts
are the elephant’s favourite food.
- 37 -
Pineapple Upside-Down Cake V P
Serves 6
ravenclawredditor
Ingredients:
* 8 tbsp unsalted butter
* 1 ½ tbsp honey
* ½ tsp Dark Rum
(optional)
* 215g light brown sugar
(packed)
* ¼ tsp Vanilla Paste or
Pure Vanilla Extract
* Salt
* 1 Betty Crocker butter
cake mix
* 1 Gold pineapple (other
fruit works too)
1. Preheat oven to 180˚C.
2. Butter and flour sides only of a large
rectangular glass baking pan.
3. Combine the butter, honey, rum, sugar, and
vanilla, and beat until smooth and well
blended.
4. Spread the schmear over the bottom of a
large rectangular baking pan. Sprinkle lightly
with salt.
5. Cut top and bottom from pineapple, and cut
away peel.
6. Cut pineapple lengthwise into quarters, and
cut off core from each section.
7. Cut each piece crosswise into 1/8-inch-thick
slices.
8. Beginning at the perimeter of the pan, make an overlapping ring of
pineapple slices with the curved side facing out.
Make a second ring inside the first one, overlapping the slices in the opposite
direction, working toward the centre of the pan.
Reserve any pineapple for another use.
9. Prepare cake mix according to box instructions. Pour batter into pan and
spread over pineapple. Bake for 15 minutes. Rotate the pan for even
browning and bake for another 20 to 25 minutes, until a cake tester or
wooden skewer inserted in the centre of the cake comes out clean. Cool cake
in the pan on a cooling rack for 20 to 30 minutes.
10. Run a knife around the edges of the cake, invert onto a serving platter, and
serve warm. (Leftover cake can be stored at room temperature for up to 2
days.)
Madame Bovary changes her life when she eats a pineapple for the first time..
Get your delightfully sweet first taste of pineapple with this lovely recipe.
- 38 -
Cocktails
Party Dungeon!
- 39 -
Elven Brandy Alexander V K G P NC Q
Serves 1 muggle or 2 elves
deaddovedonoteat from Gary Regan
Ingredients:
* 60 ml Cognac or other
fine aged brandy
* 30 ml Dark creme de
cacao
* 30 ml Cream
* One freshly grated
nutmeg
1. Add brandy, creme de cacao and
cream to a cocktail shaker and fill with ice
2. Shake, and strain into a chilled
cocktail glass
3. Garnish with freshly grated nutmeg
Note: Wizards should NOT attempt to make this drink; it should only be made
by house-elves and muggles. Wizards who make this cocktail have a tendency
to curdle the cream and poison themselves.
- 40 -
Bronx Cocktail V K D G P NC Q
Serves 1/4 F. Scott Fitzgeralds
deaddovedonoteat
Ingredients:
* 60ml Gin
* 7ml Dry Vermouth
* 7ml Sweet Vermouth
* 30ml Fresh Orange
juice or Pumpkin Juice
* 1 dash Orange bitters
1. Fill cocktail shaker with ice
2. Add all ingredients to cocktail shaker
3. Shake
4. Strain into chilled cocktail glass
5. Drink up!
One sip of this cocktail will have you feeling like Amory Blaine at the turn of the
century.
- 41 -
Drink Me V K D G P NC Q
Serves 1 normal-sized human
deaddovedonoteat
Ingredients:
* 30ml. Grand Marnier
Orange Liqueur
* 20ml. Tequila Gold
1. Ensure that ingredients are chilled
2. Pour orange liqueur in the shot glass
3. Then carefully pour tequila over the back of a
spoon positioned over glass mouth.
4. Chug.
Beware of potential, unexplainable shrinking and/or growing!
- 42 -
Gimlet V K D G P NC Q
Serves 1 Philip Marlowe
deaddovedonoteat
Ingredients:
* 30ml gin
* 30ml lime juice
* 1 twist lime
1. Combine equal parts gin and lime, shake.
2. Pour into cocktail glass.
3. Garnish with lime twist.
4. May be straight-up or on the rocks.
5. Drink up.
Adapted from the novel The Long Goodbye (Raymond Chandler, 1953), in which a
gimlet is equal parts gin and lime juice and nothing else. Drink too many of
these, and the stairs will feel that they've Glisseo'd on you.
- 43 -
Ramos Gin Fizz V K G P NC Q
Serves 1 Bad Catholic
deaddovedonoteat
Ingredients:
* 60 ml gin
* 15 ml freshly squeezed
lemon juice
* 15 ml freshly squeezed
lime juice
* 1 egg white
* 30 ml heavy cream
* 2 tsps superfine sugar
* 1/2 tsp orange flower
water
* Ice
* Club soda, chilled
1. Add the gin, lemon juice, lime juice, egg white,
cream, sugar, and orange flower water to a
cocktail shaker. Shake vigorously, about 15
seconds.
2. Add a handful of ice to the cocktail shaker
and shake again until the outside of the
canister looks frosty, about 15 seconds.
Strain into a chilled 10-ounce highball or
collins glass without ice. Top off with club
soda..
Muggles commonly think this cocktail was invented in 1888 in New Orleans by
Henry C Ramos, but the first documented instance of this cocktail was actually
in 1883 at the 69th Wizarding Schools Potions Championship. In the wizarding
world, this is known as a Boris Gin Fizz.
- 44 -
Firewhiskey Sour V K D G P NC Q
Serves ⅛ Ernest Hemingways
deaddovedonoteat from Ina Garten at
foodnetwork.com
Ingredients:
* 175ml Firewhiskey or
Jack Daniel’s Tennessee
Whiskey
* 120ml lemon juice
* 120ml lemon juice
* 155ml gomme syrup
* Maraschino cherries
1. Fill a cocktail shaker halfway with ice
2. fill two-thirds full with the whiskey, lemon
juice, lime juice and syrup.
3. Shake for 30 seconds and pour into glasses.
4. Add a maraschino cherry and serve ice cold.
For those moments when you think being an alcoholic ex-pat could be a good
life decision!
- 45 -
Pumpkin Juice V K D G P Q
Serves 1 Hagrid
deaddovedonoteat
Ingredients:
* half of a butternut
squash or baking
pumpkin
* 475 ml water
* 710 ml apple juice
* 120 ml apricot nectar
* ½ tsp vanilla essence
* 2 tsp pumpkin pie spice
* 100g sugar
1. Start by placing your half a pumpkin or
squash in a baking tray lined with a layer of
water. Roast for approx 40 minutes at 180C
until soft when fork is pressed in.
2. Remove from oven, cool and remove skin.
3. In a blender, combine the squash and water
and blend. You can also put the pumpkin
through the juicer, following it with water
(putting just the pumpkin through does next
to nothing).
4. In a saucepan, combine the 300 ml of the
pumpkin juice with the apple juice, apricot
nectar, vanilla essence, 2 tsp pumpkin pie
spice and sugar.
5. Bring to a boil then reduce to a simmer for 20-30 minutes. (By simmering
you'll be reducing the water so it'll have a more concentrated taste and will
help the spices infuse with the juices, which plays a big part in the taste.)
6. Chill and serve (although served hot is wonderful too!)
We dare you not to think of Hogwarts when you drink this pumpkin juice.
- 46 -
George's Marvellous Medicine V K D G P NC Q
Serves 1 undersized grandmother
TalksToRainbows
Ingredients:
* ½ glass Apple juice
* ½ glass Cranberry juice
* crushed ice
Optional:
* a dash of every other
liquid in your house -
milk, coffee, washing up
liquid, shampoo, paint, oil
…
1. Shake the juices with ice in separate
containers.
2. Carefully pour the apple juice and then the
cranberry juice into the same glass.
3. Experiment with different fruit juices, or just
use whatever liquids you have lying around
the house.
WARNING: This potion can produce unexpected growth spurts, particularly when
fed to Grandmas.
- 47 -
- 48 -