‘Harry Potter’ recipes (courtesy of MuggleNet.com: and floo-network.org: )
Butterbeer
Ingredients:
1 cup (8 oz) club soda or cream soda
½ cup (4 oz) butterscotch syrup (ice cream topping)
½ tablespoon butter
Directions:
Step 1: Measure
butterscotch and butter into a 2 cup (16 oz) glass. Microwave on high for 1 to
1½ minutes, or until syrup is bubbly and butter is completely
incorporated.
Step 2: Stir and cool for 30 seconds, then slowly mix in
club soda. Mixture will fizz quite a bit.
Step 3: Serve in two coffee
mugs or small glasses; a perfectly warm Hogwarts treat for two!
Pumpkin
Juice
Ingredients:
2 cups of pumpkin, chopped up into chunks
2 cups of apple juice
½ cup of pineapple juice
1 teaspoon of honey (more or less to your liking
Cinnamon, Ginger, Nutmeg and/or Allspice (all ground, to taste)
Directions:
Step 1: Juice the
pumpkin pieces by squeezing through a cheesecloth or using a juicer if you have
one.
Step 2: Pour the pumpkin juice, apple juice and pineapple juice
into a blender.
Step 3: Add the honey (we recommend you start with 1
teaspoon, as you can add some later!) to the juices and blend
thoroughly.
Step 4: Add your spices (to taste). This might take some
experimentation to get right.
Step 5: Chill your pumpkin juice or serve
iced and enjoy!
Pumpkin Pasties
Ingredients:
Filling:
1 cup canned, pureed
pumpkin
½ cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon
cloves
¼ teaspoon ginger
dash nutmeg
Pastry:
Beat one egg in a small
bowl and set aside. Preheat oven to 375 degrees Fahrenheit. Thaw
dough.
Directions:
Step 1: Combine the filling ingredients in a mixing bowl and stir well.
Step 2: Roll out one sheet until
thin 1/16th inch and cut into 4 large circles.
Step 3: Using half the beaten egg,
brush around the edges of each pastry circle (with a pastry brush).
Step 4: Spoon equal amounts of
pumpkin mixture into centers of circles.
Step 5: Fold circles in half to
cover mixture and seal by crimping the edges.
Step 6: Brush tops so pasties with
remaining beaten egg.
Step 7: Place on an ungreased cookie
sheet.
Step 8: Bake for 25-30 minutes in
the center of the oven until golden and then cool
NOTE: These are delicious warm or cold.
Ton-Tongue Toffee
Ingredients:
2 cups sugar
8 tablespoons of butter
½ teaspoon vanilla extract (or imitation)
1½ cups water
Additionally, a candy thermometer is required
Directions:
Step 1: In a medium
saucepan, mix all ingredients and melt over medium heat until sugar is
completely dissolved.
Step 2: Without further stirring, boil until
mixture reaches 290 degrees Fahrenheit on your candy thermometer.
Step
3: Pour mixture into a greased or buttered 9"x12" pan and let cool until almost
firm to the touch.
Step 4: Score surface into 2" squares with a sharp
knife, but do not cut completely.
Step 5: When cool, break into pieces
(this should be easier if toffee was properly scored).
Step 6: Enjoy!
Makes 1¼ pounds of toffee.
Treacle Fudge
Ingredients:
½ cup light cream or evaporated milk
¾ cup firmly packed brown sugar
¼ teaspoon salt
4 ounces of unsweetened chocolate
2 tablespoons unsalted butter
1/3 cup molasses
Directions:
Step 1: In a large
bowl, mix cream, brown sugar and salt together.
Step 2: In a saucepan,
melt the chocolate and butter together. Remove from heat and add
molasses.
Step 3: Add the chocolate mixtures and cream mixtures
together. Pour mixture into a pan and let cool.
Step 4: Cut into
squares after cooled and serve. Enjoy!
Treacle Tart
Ingredients:
350g/12oz shortcrust
pastry
135g/9tbsp golden syrup
125g/9tbsp fresh white
breadcrumbs
grated rind and juice of 1 lemon
1 tsp ground ginger
egg
wash (1 egg beaten with 1 tsp water)
(Serves
4-6)
Directions:
Step 1: Roll out two thirds of the
pastry and use to line a 25cm/10in pie plate or flan tin.
Step 2: Warm the syrup over a gentle
heat and add the breadcrumbs, grated lemon rind and 15g/1 tbsp of the juice, and
the ginger. Pour into the pastry case.
Step 3: Roll out the remaining
pastry case and cut into strips; use these to create a lattice design on the top
of the tart.
Step 4: Decorate the sides of the
plate with a fork, being sure to press the ends of the lattice well in. Brush
the pastry with the egg wash and bake in the oven at 375 degrees Fahrenheit for
25-30 minutes until the pastry is crisp and golden.
Mrs. Weasley’s Rock Cakes
Ingredients:
8oz or 2 cups self-raising flour
1/2
tsp salt
4oz or 1 stick of butter
3oz sugar (1/3 cup plus a tbsp)
1 tsp vanilla extract
1 1/2 oz currants or sultanas (scant 1/3 cup
golden raisins)
1 tbsp candied peel
1 egg
2 tbsp milk
caster
sugar for dredging (superfine sugar)
Directions:
Step1: Put the flour and salt in a mixing bowl and rub in the butter lightly with the fingers until the mix looks like breadcrumbs.
Step 2: Stir in the sugar and dried
fruits.
Step 3: Beat the egg with the milk
and vanilla, then pour it into the flour and fruit mixture, and mix it up to
make a stiff dough.
Step 4: Butter two baking sheets,
and drop on tablespoons of the mixture.
Step 5: Roughen the dough lumps with
a fork, and dredge with a little castor sugar. (should be enough mix to make
15-20 small cakes)
Step 6: Bake in a hot oven, 425
degrees Fahrenheit, for 12-15 minutes, until firm and pale golden. Cool them on
a wire rack.
NOTE: They should be crumbly in texture. If they are hard and inedible, like Hagrid's, you mixed the dough for too long or baked them in the oven too long.
Peppermint Humbugs
Ingredients:
Oil, for
greasing
350 Gram Sugar (12 oz)
5 Tablespoon Liquid glucose
250 ml
Water (8 fl oz)
1/2 Teaspoon Cream of tartar
1/2 Teaspoon Oil of
peppermint, or to taste
few drops Green food
colouring
Directions:
Step 1. Combine the sugar and glucose in
a saucepan.
Step 2: Add the water and heat gently, stirring until all the sugar has dissolved.
Step 3: Add the cream of tartar, bring to
the boil and boil gently until the mixture registers 275 degrees Fahrenheit on a
sugar thermometer, the small crack stage.
Step 4: Remove the pan from
the heat and add peppermint oil to taste. Pour on to a lightly oiled slab or
large plate. Divide into two portions, adding green coloring to one
portion.
Step 5: Allow the mixture to cool until workable, then pull
each portion separately.
Step 6: Using oiled scissors, cut into 1 cm (1/2 inch) pieces, turning the rope at each cut. When cold and hard, wrap the humbugs individually in waxed paper and store in an airtight tin.
Mince Pies
Ingredients:
450gg (16oz) Mincemeat
340g (12oz)
Rich Shortcrust Pastry
1 Egg White
Caster Sugar
Icing Sugar
Directions:
Step 1: Pre-heat the oven to 375 degrees Fahrenheit.
Step 2: Thinly roll out half of the
pastry and use to line small tartlet tins.
Step 3: Fill with mincemeat to half
to three quarters of the depth.
Step 4: Thinly roll out the
remaining pastry, cut into rounds as lids for the pies.
Step 5: Dampen the edges of the lids
and press edges lightly together to form a seal.
Step 6: Brush with egg white and
sprinkle with caster sugar and make a small slit in the top to allow steam to
escape.
Step 7: Bake for 20 minutes or until
lightly golden brown.
Step 8: Serve hot with cream or
brandy butter or cool on a wire rack and serve cold, dusted with icing sugar.
