Download E-books The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory — More Than 150 Magical Recipes for Muggles and Wizards PDF

By Dinah Bucholz

Bangers and mash with Harry, Ron, and Hermione within the Hogwarts eating corridor.
A right cuppa tea and rock brownies in Hagrid's hut.
Cauldron tarts and pumpkin juice at the Hogwarts Express.

With this cookbook, eating a l. a. Hogwarts is as effortless as Banoffi Pie! With greater than a hundred and fifty easy-to-make recipes, assistance, and strategies, you could delight in spellbindingly scrumptious nutrition drawn immediately from the pages of your favourite Potter tales, such as:

• Treacle Tart--Harry's favourite dessert* Molly's Meat Pies--Mrs. Weasley's vintage dish
• Kreacher's French Onion Soup* Pumpkin Pasties--a staple at the Hogwarts exhibit cart

With a splash of magic and a drop of creativity, you'll conjure up the entrees, muffins, snacks, and beverages you want to rework usual Muggle nutrition into magickal culinary masterpieces, certain make even Mrs. Weasley proud!

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Extra info for The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory — More Than 150 Magical Recipes for Muggles and Wizards

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Bake for 1 hour until eventually golden brown, rotating the pan halfway via baking. Makes 6 pies A small city in West Yorkshire known as Denby Dale makes the largest meat and potato pies on this planet to have fun significant occasions. The culture began in 1788 to have fun King George III's restoration from psychological ailment. In 1988, the pie that used to be baked to have fun the two hundredth anniversary of this practice made it into the Guinness booklet of worldwide documents at twenty toes by means of seven toes and eighteen inches deep. however the pie baked in 2000 to rejoice the millennium broke that list at 40 toes by way of 8 ft and forty-four inches deep. Meat and Potato Pies Pie Crust 2½ cups all-purpose flour 1 teaspoon salt 1 stick (8 tablespoons) butter, chilled and lower into items ½ cup (8 tablespoons) vegetable shortening, chilled and reduce into items ½ to ¾ cup chilly water Meat and Potato Filling 2 tablespoons vegetable oil 6 oz. chuck steak, diced into ¼-inch items 1 small onion, finely chopped 2 tablespoons all-purpose flour 1½ cups poultry broth 1 medium red-skinned potato, peeled and diced into ¼-inch items 1 medium carrot, peeled and dieced into ¼-inch items ¼ teaspoon flooring sage Salt and freshly flooring black pepper to flavor 1 egg crushed with 1 tablespoon water, for brushing over the pie position the flour and salt within the bowl of a nutrients processor and pulse to mix. Scatter the items of butter and shortening over the flour blend. Pulse until eventually the aggregate resembles coarse yellow meal with none white powdery bits last, approximately 15 pulses. flip the combination right into a huge blending bowl. Sprinkle ½ cup water over the combination and toss with a rubber spatula till the dough sticks jointly. upload extra water 1 tablespoon at a time if the dough is dry (better too rainy than too dry). Divide the dough in part, shape into disks, wrap in plastic wrap, and sit back for two hours or as much as three days. To make the beef and Potato Filling, warmth the oil in a wide skillet. upload the beef and sear on either side till crusty brown, approximately four mins according to part. move to a bowl. upload the onions to the skillet and sauté till good browned. go back the beef to the pan, sprinkle the flour over, and combine with a wood spoon till mixed. Slowly pour within the poultry broth whereas stirring. convey to a simmer and prepare dinner, stirring sometimes, for 1½ hours. upload the chopped potato and carrot, sage, salt, and pepper and prepare dinner for an additional half-hour. get rid of from the warmth, move to a different bowl, and funky to room temperature. Preheat the oven to 350°F. eliminate the chilled dough from the fridge. On a generously floured floor, roll out one of many disks very skinny. Use a 6-inch saucer to chop out six circles. healthy the circles right into a 6-cup muffin pan, leaving the overhang. Fill generously with the beef and potato filling. Roll out the second one disk of dough. Use a 4-inch cookie cutter to chop out six circles. Brush the overhanging dough with water and lay the circles over the filling. for every pie, fold the over-hang excessive dough circle and press together with your hands to seal.

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