An Unofficial Harry Potter Fan's Cookbook: Spellbinding Recipes for Famished Witches and Wizards
By Aurélia Beaupommier and Aline Shaw
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About this ebook
From cauldron cakes and chocolate frogs to everyday meals in the Weasley household, one of the most spectacular aspects of Harry Potter is the food. Now with this fantastical cookbook, you can create breakfast, entrees, desserts, and drinks inspired by some of your favorite aspects of the Harry Potter universe! Included are dozens of recipes such as:
- Dudley’s Hamburger Special
- Trelawney’s Divination Tea
- Canary Cremes
- Deathday R.I.P. Cookies
- Hogwarts House Cups
- Aging Potion
- Kidney and Beef Pies
- And many, many more!
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An Unofficial Harry Potter Fan's Cookbook - Aurélia Beaupommier
UNOFFICIAL RECIPES INSPIRED BY
PRIVET DRIVE
Dudley’s Hamburger Special
This recipe is perfect for people with a voracious appetite … just like Harry’s cousin Dudley!
INGREDIENTS
Serves 4
1 onion
1 ounce (30 g) butter
4 beef patties, 18 ounces (500 g)
8 slices of bacon
Pinch of sugar
2 tomatoes
8 lettuce leaves
4 pickles
4⅖ ounces (125 g) grated cheddar cheese
4 hamburger buns
Mustard, ketchup
Preparation Time • 20 minutes Cooking Time • 25 minutes
Preheat your oven to 250°F (120°C, th. 3-4).
Cast an anti-crying spell and peel the onion. Then slice it into rounds and cook the rounds for 20 minutes in a small pan over medium heat with a little water.
Melt the butter in a frying pan and cook the beef patties 4 minutes on each side. Keep them warm in the oven.
Rinse the frying pan with the help of a cleaning spell of your choice and use it again to cook the bacon until it is crispy.
Remove any excess grease by sponging the bacon with a paper towel and keep warm in the oven.
When the onion rounds are transparent, add the pinch of sugar and let caramelize for a few minutes. Set aside and keep warm.
Wash the tomatoes, cut them into rounds, remove the juice and seeds, and set aside.
Rinse the lettuce leaves and gently dry, then dry off the pickles as well and slice them. Toast the buns with a dragon-breath spell (or a toaster).
Spread one side of each bun with ketchup and the other with mustard, then, with a simple consolidation spell, assemble the burger in the following order: bottom half of the bun, first lettuce leaf, burger patty, cheddar, bacon, onion rings, tomato, second lettuce leaf, pickle slices, and finally the other half of the bun.
Serve nice and warm.
Uncle Vernon’s Favorite Dessert
Uncle Vernon is not a role model: cake is meant to be eaten, not used as a hammer.
EQUIPMENT
1 cake mold
1 mixer
1 baking tray and 1 sheet of parchment paper
1 pair of dragon-hide gloves
INGREDIENTS
Serves 4
Cake:
One 4-ounce (125 g) container of plain unsweetened yogurt
2 yogurt containers of flour
⅛ ounce (3.5 g) yeast
1 yogurt container of sugar
½ yogurt container of oil
3 eggs
Hazelnut Spread (makes 10 ounces, or 300 g):
3½ ounces (100 g) hazelnuts
3½ ounces (100 g) almonds
4½ ounces (130 g) granulated sugar
1 teaspoon water
3½ ounces (100 g) powdered sugar
¾ ounce (20 g) whole milk powder
1 ounce (30 g) cocoa
⅖ ounce (10 g) sunflower oil
Preparation Time • 10 minutes + 20 minutes
Cooking Time • 45 minutes + 30 minutes
To prepare the cake:
Preheat your oven to 350°F (180°C, th. 6–7) and pour the yogurt into a large bowl. Keep the yogurt container on hand and clean it out with a cleaning spell of your choice. You will use it to measure the rest of the ingredients.
Sift the flour and yeast into the bowl, then add the sugar and mix until combined. Next add the eggs (without the shells) and then the oil.
Pour the batter into your mold and bake for 40–45 minutes depending on your oven.
The cake is done baking if you can stick your wand (or a knife) into the center and it comes out dry.
To make the hazelnut spread:
Lower the oven temperature to 300°F (150°C, th. 5–6).
Line the baking tray with the parchment paper and spread the hazelnuts and almonds over it. Place the tray in the oven 20–25 minutes until the nuts are a pretty golden color (or use a dragon-breath spell).
In a pan, bring the sugar and water to a boil then lower the heat and allow to cook 2–3 minutes. Pour in the hazelnuts and almonds and toss with your wand (or a wooden spoon) until the mixture is brown. (It is normal for a white shell to form around the nuts. With heat it will melt and caramelize.)
Next add the powdered sugar, powdered milk, cocoa, and oil, and mix again.
Put on your dragon-hide gloves and pour the contents of the pot onto the parchment-lined baking tray. Spread out the mixture and allow to cool 20 minutes. Pour this preparation into the mixer and mix for a few minutes until you reach your desired consistency. Be careful: the more you mix, the more like a liquid the spread will become.
Transfer the spread to containers and store in the refrigerator.
Slice enough cake for all of your guests and serve with the hazelnut spread for dipping.
Aunt Petunia’s Masterpiece
A delicious dessert, perfect for impressing important guests … at least if Dobby doesn’t smash it to the ground first.
EQUIPMENT
1 round cake pan (9 inches, 24 cm)
1 Bundt pan (9½ inches, 24 cm)
(or two other molds with the same dimensions)
INGREDIENTS
Serves 6
Cookie Base:
12¾ ounces (350 g) flour
¼ ounce (7 g) yeast
3½ ounces (100 g) cornstarch
8 ounces (225 g) butter
6⅕ ounces (175 g) granulated sugar
Topping:
8⅘ ounces (250 g) red berries
1 packet of strawberry jello (see section on Shopping)
8⅘ ounces (250 g) whipped cream
1¾ ounces (50 g) candied violets
Handful of mint leaves
Preparation Time • 10 minutes + 30 minutes
Cooking Time • 20–25 minutes
Preheat your oven to 350°F (180°C, th. 6–7) and begin the cookie base.
Sift the flour and cornstarch into a bowl with a twirl of your wand and add the yeast. In a separate bowl, mix together the softened butter and the sugar. Pour the wet mixture over the flour and mix again.
Pour the batter into the round cake pan, smooth it out, and bake 20–25 minutes until the cookie is a pale golden color.
Let cool before removing from the mold and set aside.
Rinse and dry the berries and remove any stems.
Stir the jello powder into 10 fluid ounces (300 ml) of simmering water then add 10 fluid ounces (300 ml) of cold water (or follow the instructions given by the manufacturer) and then pour the jello into the Bundt pan, add the berries, and let set in the refrigerator for 30 minutes. To remove from the mold: run the base of the mold under warm water for a few seconds and carefully remove