Harry Potter's magical kitchen. Harry Potter's favorite foods Harry Potter Chowder
My whole family is in love with the world of Harry Potter. I proudly wear my Slytherin scarf and my boyfriend is a die-hard Gryffindor fan.Sometimes it hurts to wish that among the gray everyday life there would be a small place for magic. Unfortunately, those around me are unlikely to understand if I start running around the city in a robe and shouting spells. In the very first gateway, brothers in white coats swaddle me.
If you wish, it is quite possible to find a way to bring a piece of magic into everyday life. The easiest way is to repeat food recipes from Harry Potter. Basically, JK Rowling referred to traditional English cuisine in her books. Let's throw a party similar to the festive feast at Hogwarts.
Ingredientsfrom 350 ml of unfiltered beer;
4 tbsp. l. salted butter;
¾ tbsp. brown sugar;
¼ tbsp. whipped cream with a high percentage of fat content;
1 tsp vanillin.
Cooking method
Harry Potter and his friends love low-alcohol drinks. Butterbeer appears most often in books and films. I suggest starting an excursion into Hogwarts cooking with him.
First of all, let's prepare the toffee filling. It will come out in abundance. In a water bath or in a saucepan with a thick bottom, you need to melt the butter. After this, add granulated sugar in a thin stream and stir vigorously until the crystals are completely dissolved.
Bring to a boil, process for 4-5 minutes over low heat until the mixture begins to change color. Remove from heat, add cream and vanillin, thoroughly beating the mixture with a mixer. Refrigerate. Store the filler in a closed jar for no more than 2 weeks.
Now it's time to tackle the low-alcohol drink itself. For one serving you will need 350 ml of beer and 3-4 tbsp. toffee filler. To make a hot drink, place the mixture of ingredients over low heat and bring to a boil. Use a blender to make cold beer. By the way, Hermione prefers to add a little grated ginger to her glass.
Ingredients500 g minced beef;
2 small hot peppers;
1 clove of garlic;
½ tbsp. chopped onion;
½ tbsp. grated carrots;
½ tbsp. frozen peas;
2 tbsp. mashed potatoes;
100 g tomato paste;
½ tbsp. grated hard cheese;
salt, ground pepper, other spices as desired;
paprika for decoration.
Cooking method
In a small saucepan, lightly heat the tomato paste, add salt, ground pepper and seasonings. Pour the sauce into a plate and set aside. Fry the minced meat in a frying pan until brownish. Place the meat in a bowl and let cool slightly. In the same pan, place the chopped chili pepper, garlic, carrots and onions. Fry for 5-10 minutes until the vegetables soften.
Defrost the peas. Mix the vegetables, minced meat and tomato sauce thoroughly and place in a buttered mold. Cover with a thick layer of mashed potatoes, sprinkle with grated cheese and garnish with paprika. Bake in an oven preheated to 180 degrees for 15-20 minutes (until the cheese turns brownish). Before serving, let the pie rest for a quarter of an hour.
½ tbsp. chocolate drops;
200 g toffee;
100 g coconut flakes;
1 package of “Straw” cookies.
Cooking method
In a water bath, melt the chocolate drops into the glaze, add toffee, stir until smooth. Add coconut flakes. Dip cookies into the resulting substance and place them in bulk on a plate. Let cool. The sticks should be embossed.
For filling:
500 g pumpkin marc;
4 tbsp. softened butter 73% fat;
1-2 medium cloves of garlic;
½ tbsp. grated cheese;
pepper on the tip of a knife;
a pinch of salt.
For the test:
0.5 kg flour;
250 g butter;
100 ml heavy cream;
2-3 chicken eggs;
salt.
Cooking method
Preheat the oven to 200 degrees. Line a flat baking sheet with parchment paper. Mix the pumpkin pomace with softened butter to a puree consistency, add the cheese and garlic, passed through a masher. Season with salt (preferably sea salt) and ground pepper to taste.
Knead the dough and place it in the refrigerator for half an hour. Roll out the layer and cut out circles with a diameter of 10-15 cm from it. Place the filling on the blanks and secure the edges according to the cheburek principle. To prevent the contents from leaking, it is better to play it safe and seal the envelopes twice overlapping. Bake for 25-30 minutes, wait another quarter of an hour before serving.
½ medium sized pumpkin;
1 large red apple;
1 lemon;
1 ginger shoot, 2-2.5 cm in size.
Cooking method
In Harry Potter, dishes are prepared using magic. Muggles like you and me will have to act in much less magical ways. To obtain delicious pumpkin juice, we cannot do without a knife and special equipment.
Peel the pumpkin and apple, remove the seeds and core. Pass through a juicer along with lemon. Chop the ginger root quite finely. Throw it into a saucepan with juice and let it sit for 1-2 hours. During this time, the beneficial substances from ginger will be transferred into the drink. Before serving, strain through cheesecloth. If you like, you can add mint and cinnamon. The yield of the drink is 2-3 servings.
For the base:
150 g of premium wheat flour;
75 g butter;
½ tsp. salt;
2-3 tbsp. l. clean water.
For filling:
25 g butter;
zest and juice of half a lemon;
340 g molasses;
1 tsp. rosemary;
1 ¼ tbsp. white breadcrumbs;
70 g almond flour;
1 chicken egg.
Cooking method
Harry Potter's favorite dessert is incredibly easy to make. You need to preheat the oven to 180 degrees and generously grease a shallow pie tin.
Grind the softened butter thoroughly with flour using a blender, gradually introducing cold water. Distribute the dough evenly along the sides of the mold and bake it for 20-30 minutes. Wait until the base turns golden brown.
Without wasting a second, start preparing the filling. Place the butter in a deep saucepan and place over moderate heat. Bring to a boil, add the remaining ingredients except the egg. Mix vigorously until smooth. Remove from the heat and let cool slightly (40-50 degrees is a completely acceptable temperature), only then add the egg. Otherwise the protein will coagulate.
Spread the sweet mixture evenly over the base. Bake for another 20-30 minutes. Test the doneness of our molasses pie by piercing it with a toothpick. You can remove the dish from the mold after it has cooled to room temperature. Cut into pieces and serve with ice cream or whipped cream.
For the test:
350 g flour;
1 tbsp. granulated sugar;
1 tsp table salt;
225 g butter;
½ tbsp. cold water;
1 egg to brush the pie.
For filling:
1.5 kg of beef or lamb;
salt;
freshly ground allspice;
4 tbsp. butter;
4 finely chopped garlic cloves;
2 large red onions;
2 medium carrots;
2 stalks of celery;
10 large champignons;
2 tbsp. l. wheat flour;
1 tsp rosemary;
600 ml strong beer;
250 g grated hard cheese;
3-4 tbsp. l. apple cider vinegar.
Cooking method
Knead the dough according to the standard procedure, using ingredients at room temperature. When pouring water, be careful - different brands of flour absorb different amounts of moisture. Vary the volume depending on the appearance of the dough. It should be dense and elastic. Place the workpiece in the refrigerator for about half an hour.
Preheat the oven to 180-190 degrees in advance. Melt the butter in a skillet with a removable handle set over medium heat. Add chopped onion and garlic. Brown for 10-15 minutes. Add coarsely grated carrots, chopped celery and mushrooms. Sprinkle with flour and add salt. Cook, stirring, for another 15 minutes.
Salt and pepper the meat. Add pieces of beef or lamb to the vegetables, lightly fry, add rosemary, pour in beer. The drink should cover the future filling by approximately 1-1.5 cm. Remove from heat and place in the oven for 1.5 hours. Remove the stew, stir and cook until fully cooked (another 30-40 minutes). The moisture will almost completely evaporate, and the filling will cook well.
Divide the filling into gratin cups, sprinkle generously with grated cheese and season with vinegar. Remove the dough from the refrigerator. Roll out a thin layer and cut out circles to fit the molds. Cover the filling with the dough and tuck the edges in like a blanket. Brush the surface with egg. Bake for 20-30 minutes at 180 degrees. You will end up with 8-10 shepherd's pies. They should be served hot.
For the cupcake:
1 tbsp. premium wheat flour with the addition of baking powder;
1 tbsp. fine cocoa powder;
1 ¼ tbsp. brown sugar;
1 tsp vanilla extract;
80 g butter;
½ tbsp. milk;
1 egg.
For the gravy:
1 tbsp. brown sugar;
2 tbsp. l. cocoa powder;
1 ¼ tbsp. boiling water
Cooking method
I don’t argue that you can make many things from Harry Potter with your own hands. For example, fans knit their own scarves, embroider emblems on clothes, and cut out magic wands. However, if you want to hit your friends in the heart, then invite them to try the delicious cauldrons.
Prepare the oven in advance by preheating it to 180 degrees. In a large bowl, combine flour, cocoa powder and granulated sugar. Drizzle vanilla extract over mixture. Add butter, milk and well beaten egg. Bring to a homogeneous consistency. Place in ceramic cups, filling them approximately 1/2 full.
To prepare the gravy in a separate bowl, first mix the dry ingredients and lastly dissolve them with boiling water. Pour the mixture into the molds, covering the dough by 1 cm. Place the edible cauldrons in the oven for 45 minutes. Eat without removing from the molds.
750 ml whiskey;
5-6 cinnamon sticks;
30 g ordinary syrup;
4-5 dried chili peppers.
Cooking method
Pour the whiskey into a jar. Add cinnamon and syrup. Cover with a lid and place in a cool, dark place for 5 days. After the above period, add chili pepper, mix well and leave for another 2 days. Strain the drink through cheesecloth and pour into a beautiful bottle. Store in an airtight container for no more than 6 months.
½ tbsp. apple juice;
¼ tbsp. candied ginger;
1 tbsp. dried mangoes;
½ tbsp. dried blueberries;
¾ tbsp. dried currants;
¾ tbsp. dried apricots;
½ tbsp. dried cranberries;
½ tbsp. white sugar;
200 g butter;
½ tbsp. brown sugar;
zest of 1 lemon;
zest of 1 orange;
1 tsp. ground cinnamon;
¾ tbsp. Roma;
2 tbsp. l. milk;
¼ tsp. ground pepper;
¼ tsp. ground cloves;
1 tsp baking powder (baking powder);
1 ¼ tbsp. wheat flour;
½ tbsp. roasted walnuts;
2 eggs.
Cooking method
Believe it or not, Haggrid himself told me the secret of making stone cakes. This is a relatively simple recipe from Harry Potter. Don't let the strange name fool you, traditional English pastries won't harm your teeth. When fresh, it is incredibly tasty and soft.
In a large bowl, combine candied ginger, dried fruit, orange zest, and lemon zest. Pour in rum and leave to soak overnight. The next morning, transfer the mixture to a saucepan. Add sugar, softened butter, apple juice, milk and spices. Bring to a boil over moderate heat. Reduce the speed a little and cook for 5-10 minutes. Then let it cool.
Sift dry ingredients into dried fruit mixture. Separately, beat the eggs and, stirring constantly, add them to the dough. At the very end, add the roasted nuts. Bake in an oven preheated to 170-180 degrees for 1-1.5 hours. Check for doneness as described for the treacle tart. Remove from pan once completely cooled.
Bon appetit!
Harry looked at the table and froze in amazement. The plates on the table were filled to the brim with food. Harry had never seen so many of his favorite dishes on one table: roast beef, roast chicken, pork and lamb chops, sausages, bacon and steaks, boiled, baked and fried potatoes, Yorkshire pudding, peas, carrots, meat gravy, ketchup and who knows how. and why are there mint candies here?"Harry Potter and the Philosopher's Stone"
Studying at a wizarding school is much more interesting than studying at an ordinary Muggle school - any child will tell you this. And for my part, I absolutely agree with this. Only as an adult, I am much more envious of the Hogwarts menu than the lesson schedule :) As you may remember from mine, young wizards are fed in full accordance with British culinary traditions. And I have already confessed my love for British cuisine more than once - and I am ready to do it again and again. Perhaps it’s time to introduce you to a couple more sources of this love. And again - using examples from the literary world beloved by many.
In fact, the photographs illustrating this post have been in my bins for a long time, but I never got around to writing another literary and culinary story based on them. Over time, I stopped liking both the photographs themselves and the way the dishes depicted in them were prepared (I think today my tartlets would look more interesting and certainly neater). And I realized that just a little more - and I definitely won’t show them to anyone of my own free will :) Therefore, before the level of self-criticism reaches a fatal level, I hasten to tell you about two wonderful representatives of traditional British cuisine. In any case, they deserve to be known to you, no matter how this story is illustrated.
Shepherd's Pie
“And you, Potter, will help Professor Lockhart answer letters from fans.”
- Not this! Can't I also clean the silver in the Hall of Honor? There was desperation in Harry's voice.
- Of course not. - Professor McGonagall raised her eyebrows in surprise. “Professor Lockhart asked you to help him.” Exactly at eight, and don't be late!
The mood was ruined. Harry and Ron entered the Great Hall with their heads down, Hermione followed them, her face clearly read: “You shouldn’t have broken the school rules!” Even shepherd's pie didn't give Harry the satisfaction he expected.
"Harry Potter And The Chamber of secrets"
I really sympathize with Harry, because this is one of my favorite British “pies”. As usual, the “pie” here is not quite a pie in our usual sense. To put it in plain language, it is a potato casserole with meat - to greatly simplify it. Traditionally, such pies were prepared from the remnants of yesterday's roast and the accompanying side dish, that is, in essence, they were a way of “disposing” of uneaten food. But this in no way makes shepherd's pie a second-class dish! At least for me. Usually I cook it on its own, without being tied to leftover meat - from fresh minced meat.
The meat, by the way, can be beef, but then the result will no longer be shepherd's pie, but cottage pie, which does not change the essence and does not make it much worse. However, I still prefer the option with lamb - with it the pie immediately takes on a new form level. And also, in this particular dish, I never regret black pepper. And I really like the result.
Ingredients:
2 tbsp. l. vegetable oil
1 onion (peel and finely chop)
1 carrot (peel and finely chop)
1 stalk of celery (cut in small pieces)
1 tbsp. l. fresh thyme (leaves only)
450 g “yesterday’s” baked lamb (chop finely) or the same amount of fried minced lamb*
150 ml red wine
150 ml of meat or vegetable broth (or meat juice remaining after baking that same “yesterday’s” lamb)
2 tbsp. l. tomato paste
Salt
Freshly ground black pepper
700 g peeled raw potatoes
25 g butter
90 ml milk
1 tbsp. l. fresh parsley (chop finely)
Fresh herbs for serving
*As I already said, traditional shepherd's pie is made from cold baked lamb, but it can also be prepared from fresh minced lamb. To do this, you must first fry it in a dry frying pan over high heat. And then follow the basic recipe.
Preparation:
1. Heat the vegetable oil in a large saucepan, add the onion, carrots and celery and cook for 8-10 minutes over medium heat until the vegetables are soft and starting to brown.
2. Add thyme, mix it with vegetables and heat them together for a short time.
3. Add meat, wine, broth and tomato paste. Season to taste with salt and pepper and cook over low heat for 25-30 minutes until much of the liquid has evaporated and the mixture has thickened. Remove from heat, cool slightly and, if necessary, adjust the taste with salt and pepper.
4. While the meat component is being prepared, boil the potatoes in salted water until tender. Drain the water, add butter, milk and parsley. Mash until smooth, adding a little extra milk if necessary.
5. Place the meat filling on the bottom of the baking dish. Spread the mashed potatoes evenly on top so that it completely covers the meat.
6. Place in the oven, preheated to 200 ºC, and bake for 25-30 minutes until the potatoes are browned.
And then put it on plates!
It must be said that Rowling's shepherd's pie has the same bad luck as many other dishes. Something constantly prevents the heroes from fully enjoying the wonderful treat - either all sorts of plot collisions, or their own bad mood (as a rule, caused by these same collisions).
“It was terribly unfair,” Hermione began to console, sitting down next to Harry and helping herself to some shepherd’s pie. “Your potion was certainly no worse than Goyle’s.” When he poured it into the flask, it broke into pieces and his robe caught fire.
“Well, yes,” said Harry, without looking up from his plate, “Since when has Snape been fair to me?”
The question remained unanswered. All three knew that the strongest mutual hostility between Snape and Harry began from the moment Harry first crossed the threshold of Hogwarts.
“I thought he’d soften up a little this year,” Hermione said, bewildered. “Because... well, you know...” She looked around; both to the right and to the left of them there were several empty chairs, and no one walked past the table. - Now that he is in the Order...
- What's the difference? “The toadstool changed the spots…” Ron said thoughtfully. “I always thought that Dumbledore didn’t have everything at home if he trusted Snape.” Where is the evidence that he really stopped working for You-Know-Who?
“I think Dumbledore has enough evidence, even if he doesn’t share it with you, Ron,” Hermione said sharply.
“You know what, shut up, both of you,” Harry said tiredly as Ron opened his mouth to answer. Hermione and Ron froze with offended faces. - I'm tired of listening to you. You are always fighting with each other, you have no strength anymore.
And without finishing the shepherd's pie, he jerked his bag over his shoulder and walked away from them.
"Harry Potter and the Order of the Phoenix"
I hope you have better luck - eat your shepherd's pie in a good mood and enjoy!
Well, having had your fill of this wonderful British pie, you can move on to dessert. And not just any dish, but Harry’s favorite sweet dish.
TREASURE TART
Rowling's treacle pie first appears in the first book, during the first welcome dinner at Hogwarts:
When everyone had eaten as much as they could, the remnants of food disappeared, leaving the plates completely clean, as they were at the beginning of the dinner. A moment later the desserts arrived. Mountains of ice cream of every kind imaginable, apple pies, treacle pies, chocolate eclairs and jam donuts, trifle, strawberries, jelly, rice pudding...
It would be easy to get lost among the described diversity, but Harry immediately identified his favorite.
— It was a great treat, wasn’t it? - Harry heard Ron mutter, hidden from him by the heavy curtains.<...>
Harry was about to ask if Ron had tried the treacle pie, but before he could, he fell asleep as soon as his head hit the pillow.
As a result, treacle pie became one of the most frequently mentioned dishes throughout the epic.
He got up. And Kreacher immediately jumped up to him.
— The owner didn’t finish the soup. Perhaps the owner prefers a delicious stew or the treacle pie that the owner loves so much?
"Harry Potter and the Deathly Hallows"
Like the vast majority of food served at Hogwarts (including desserts), treacle pie is a traditional British treat. So in Rowling’s homeland, everyone or almost everyone is familiar with him. It is shaped like a tart: a crispy dough base and a thick layer of delicate filling. Of course, today there are different variations of the recipe, but the essence remains approximately the same.
Some recipes - the simplest ones - limit the filling to just two components (molasses and bread crumbs), sometimes embellishing them with some flavoring like lemon zest. I present a slightly more complex and interesting option. In addition, the appearance of the tart can also be different: its surface is sometimes left open, and sometimes covered with a mesh of dough, in the manner of a Linzer pie.
I ended up with a less than textbook interpretation of this classic British dessert, although the basics remained the same. It all started with the book “Desserts” by Gordon Ramsay, in which I had long noticed small tartlets with treacle - almost classic in composition, but with a little surprise inside. It must be said that the average treacle pie is, of course, tasty, but still quite simple and... predictable, so to speak. Therefore, I liked the idea of diversifying the flavor palette with a drop of jam at the bottom. As well as the portioned version - as opposed to the standard large pie.
In general, I prepared tartlets according to Ramsay's recipe. But the taste didn’t surprise me again. I wanted to complement it with something light and, preferably, not very sweet, but rather with sourness. Treacle tart is most often served with custard, ice cream or whipped cream. The first two options only aggravate the already overwhelming sweetness, so I grabbed the last one as a saving grace. And to add the desired sour note, I added lime juice to the cream.
So, instead of an old-fashioned treacle pie, I ended up with...
Little treacle tarts, advanced version
Ingredients:
Tart base:
125 g butter (soften)
90 g sugar
Vanilla pod (cut and scrape out seeds)
1 large egg
250 g flour
1/8 tsp. salt
Filling:
300 g light molasses (golden syrup)*
85 g fresh white bread crumbs
60 g ground almonds
1 large egg (beat)
150 ml heavy cream
4 tbsp. l. Milina or apricot jam (heat slightly)
Decoration (no exact proportions):
Whipped cream
Mascarpone (optional)
Powdered sugar
Lime juice
Lime zest
*I have already written about golden syrup many times, for example here:
Unfortunately, in this case it is important to use this “exotic” ingredient: what would a treacle pie be without the right treacle! From point of view technologies You can use corn syrup or even maple syrup and the texture will be about the same. But from the point of view taste you will get a completely different pie.
True, I have a desire someday, when I have my own kitchen again, to experiment and try to achieve a similar taste effect with products that are more accessible in Russia. But I can’t recommend any replacements yet.
To make these mini pies, I used the same pan as for the 12 mini pies, mini muffins or mini tarts. The cakes in it turn out to be much smaller than the standard tartlet size - keep this in mind when choosing molds from the assortment you have.
Preparation:
1. Place molasses, bread crumbs, ground almonds, cream and egg in the bowl of a food processor fitted with blades. Process until the mixture is smooth. If you don’t have a food processor, you can, of course, just mix all the ingredients, but we’re looking at the ideal option here.
2. Speaking of ideal - transfer the mixture into a bowl, cover with film and put it in the refrigerator for 24 hours. In principle, you can skip this step, but the result will be better.
While the filling is cooling, prepare the dough. Again, you can do it by hand, but it’s better in a mixer.
3. Grind the soft butter and sugar into a smooth, creamy mass, but without beating until fluffy. Scrape the seeds from the vanilla pod and add to this mixture.
4. Add the egg, mix at low speed, periodically scraping the sides of the bowl.
5. Add flour and salt and turn the mixer back on to the lowest speed. We stop it as soon as the dough begins to come together, while still remaining lumpy.
6. Crumple the dough into a ball, place it on the table and flatten it into a flat cake. Wrap in cling film and put in the refrigerator for at least half an hour.
7. Immediately before use, remove the dough from the refrigerator and knead it slightly. At the same time, it should not heat up, but only become uniform in temperature so that it does not break when rolling.
8. Roll out the dough very thin (about 2 mm thick) on a lightly floured surface. Ideally, you want to get a layer slightly larger than the mini-pie pan. If it doesn’t work out (as in my photo), it’s okay, you can do everything described below for each notch separately.
9. Transfer the dough onto a rolling pin and cover the mold with it. Let stand for 15-20 minutes at room temperature so that the dough sinks into the grooves under its own weight. Then we press it completely, forming the bottom and walls of the tartlets - this is best done with a small lump of the same dough. We roll it over the shape with a rolling pin to mark the boundaries of the tartlets, but do not remove the excess dough at this stage, but bake it with it - this will avoid deformation of the dough.
10. Preheat the oven to 180 ºC.
11. From a pastry bag or simply with a spoon, squeeze out/place a little jam into the center of each tartlet, slightly warmed beforehand for a more fluid texture.
12. Fill the tartlets with filling, not reaching the edges a little.
13. Place in the oven and bake for 10 minutes, then lower the temperature to 150 ºC and bake for another 10 minutes. Remove from the oven, remove excess dough from the pan and bake for another 10-15 minutes. The filling should be completely set, and the dough should acquire a pleasant golden color. In principle, you can bake the tarts completely, and only then cut off the excess dough, but at this stage it will be more fragile, so there is a chance of damaging the tartlets themselves.
14. Remove from the oven, let stand for 10-15 minutes, then carefully remove the cakes from the pan and transfer to a wire rack until completely cooled.
15. I don’t have exact proportions for the cream - I suggest trying it and finding the ideal option according to your taste. You can use just whipped cream, or you can add a little mascarpone to it, as in. One way or another, you need to whip the cream to stiff peaks, adding powdered sugar towards the end in accordance with the desired sweetness. At the very end, squeeze lime juice into the cream and beat a little more for homogeneity. Taste it and, if everything suits you, move on to the final stage - decoration.
16. Transfer the cream into a pastry bag with a star tip and squeeze a beautiful hat onto each cake. Sprinkle with lime zest, grated on the smallest grater you have in the house (I used a microplane for spices).
Now all that remains is to boil the kettle - well, or ask the house elf about it :)
Incision:
To get a classic treacle tart, you just need to do everything the same (minus the jam and cream) with a large tart tin (preferably one with a removable bottom). And increase the baking time accordingly: for a tart with a diameter of 21 cm this is approximately 15 minutes at 180 ºC, then 15 minutes at 150 ºC and another 15-20 minutes after removing excess dough. Then cool in pan for at least 30 minutes.
With this, I say goodbye to Harry Potter recipes for a while, but I will definitely return to them. Fortunately, the Hogwarts menu cannot be called meager :)
The rain was still drumming hard on the tall, dark windows. From another strike of thunder, the glass rattled and a flash blazed on the stormy ceiling, illuminating the golden plates, which disappeared for a moment with the remnants of the first courses and immediately returned with desserts.
“Treacle pie, Hermione!” “Ron deliberately waved it over the dish so that the tempting smell reached Hermione’s nostrils. - And here, look, raisin pudding! Chocolate cake!
But Hermione's response reminded him so much of Professor McGonagall that Ron gave up.
"Harry Potter and the Goblet of Fire"
Boillabess (French Ear) - Appeared in Goblet of Fire
Ingredients:
1 kg carp
100 g olive oil
400 g potatoes
3 cloves garlic
100 g dry white wine
1.5 l fish broth
2 leeks or white parts of leeks
3 tomatoes
salt and spices to taste
Heat olive oil in a saucepan. Place finely chopped onions there; the French use leeks and garlic. Fry over low heat, add peeled, chopped tomatoes and fry for another five minutes.
Place slices of peeled, raw potatoes on top, add salt, pepper and saffron, pour in white wine and fish broth. Cook uncovered over medium heat for about 15 minutes. Add pieces of carp fillet, reduce heat and cook for another five minutes.
Seasoning:
Crush the garlic cloves and capsicum, add bread soaked in milk, add olive oil and broth.
Sprinkle with herbs and serve the fish soup in a tureen. Serve croutons and seasoning separately.
Yorkshire pudding (English cuisine) - first appeared in Harry Potter and the Sorcerer's Stone
1 cup flour
0.5 l. milk.
Beat the eggs, mix thoroughly with milk and flour and prepare the dough, which should stand for another half hour. Then melt the fat in a frying pan, pour in the dough and bake in the oven for 20-30 minutes. Serve as soon as the pudding has slightly settled. Yorkshire pudding is especially good if the pan is placed under the grill on which the roast beef is being roasted, so that the fat drips onto the pan in which you intend to cook the pudding. 20 minutes before the end of frying the meat, pour in the dough prepared for pudding.
Macaroons - Harry Potter and the Chamber of Secrets
Ingredients:
100 g almonds
200 g flour
a pinch of salt
100 g powdered sugar
125 g margarine
2 egg yolks
a drop of bitter almond oil
Pour boiling water over the almonds and leave for a few minutes, then place in a sieve and pour over cold water, then peel, dry and grind in a special mill.
Mix flour with almonds, powdered sugar and salt in a bowl, add margarine, yolks, which are pre-mixed with almond oil, and knead into a smooth dough. Form the dough into a ball, wrap it in foil and refrigerate for 30 minutes.
Divide the dough into several portions, roll them out one by one and cut out the cookies. Roll out the dough as thin as possible.
Place the cookies on a sheet covered with paper and bake in a preheated oven at 200C for 10-12 minutes. Cool the baked cookies.
To give the dough additional flavor, you can add lemon or orange zest to it.
Pumpkin Pie - Harry Potter and the Sorcerer's Stone
Ingredients:
1 cup wheat flour
1 tablespoon butter
0.5 cups pumpkin minced
Make a hole in the sifted flour, pour in the eggs, add salt, then the pumpkin minced through a meat grinder, and lastly, melted butter. Knead the dough well so that it does not stick to your hands, and leave in a warm place for three hours. The rest is the same as in the previous recipe.
Fudgie Fudge - a sweet treat from Mrs. Weasley or a jaw-dropping candy from Hagrid!
Ingredients:
1/2 cup condensed milk (for Canadian Muggles - low-fat cream)
3/4 cup of solid brown sugar (Muggles from the CIS take refined sugar)
1/4 tsp. salt
100 g dark chocolate (you can use cocoa + butter)
2 tbsp. butter
1/3 cup molasses (yes, gie, this is a product of incomplete saccharification of starch, just don’t show off! Muggles from the CIS simply take very strong sugar syrup)
What to do:
Step 1: In a large bowl, combine condensed milk, brown sugar and salt.
Step 2: Grind the chocolate and butter in a saucepan, heating them over the fire. Remove from heat, add molasses.
Step 3: mix what you got. Pour the resulting mixture into molds, just go into a bowl and put it in the cold (Frizio! will help you).
Step 4: Cut into pieces and try to chew!
Butterbeer - Appeared in Harry Potter and the Prisoner of Azkaban
The prototype of butterbeer, a warming drink so popular among visitors to the Three Broomsticks bar in Hogsmeade, apparently served as ancient invigorating drinks (grog, punch), in which very high-calorie products such as honey were added to hot water with rum or brandy or milk (and sometimes the same cream). There were master cocktail makers who wanted to create a butterbeer recipe. Here it is for you - in two versions.
Butterbeer (1)
For 4 servings: 0.5 liters of milk; 0.5 liters of dark beer; 60 g sugar; 4 eggs; 4 cloves; 1 stick of cinnamon (or one pinch of ground).
Cooking time: 10 minutes
Mix all the ingredients and heat the mixture over low heat until it thickens. And serve immediately, pouring into mugs or glasses.
Butterbeer (2)
For one serving: 1 glass of non-alcoholic beer; 1 teaspoon of oil (with top); half a glass of 20 percent cream.
Cooking time: 10 minutes
Take 2 bowls. In one, melt the butter over low heat, in the other, heat the beer (just not too much). Pour the beer into the melted butter at once (or vice versa) and stir gently. Finally, add a few teaspoons of cream and stir until you have a fairly thick, creamy drink.
Creamy Alcoholic Beer
* 1 pint vanilla ice cream (softened) --- 1 pint vanilla ice cream (softened)
* 1/2 stick butter (softened) --- half a spoon of butter
* 1/3 cup brown sugar --- a third of a spoonful of brown sugar
* 2 tsp. of cinnamon --- two teaspoons of cinnamon
* 1 tsp grated nutmeg --- teaspoon ground nutmeg
* 1/4 tsp. ground clove --- quarter tsp. carnations
* 1 quart apple cider --- quart apple cider
1. Cream butter, sugar and spices together. --- mix butter, sugar and spices
2. Beat in the vanilla ice cream. --- whisk together with ice cream
3. Re-freeze the mixture. --- cool the mixture again
4. Scoop out the frozen mixture into a glass. --- put a ball of the mixture into a glass
5. Pour hot Apple cider over the ice cream mixture. --- pour hot(!) apple cider until it covers the ice cream scoop
Optional: add an ounce of rum for an adult treat. --- for adults add an ounce of rum
Ginger Beer - Appeared in Harry Potter and the Prisoner of Azkaban
Quick ginger beer
Mix 2 cups of sugar (you can use a few tablespoons of honey instead of sugar), 25 g of crushed ginger, 15 ml of wine and pour in 4.5 liters of hot boiled water. Add 15 g of yeast to the cooled mixture. Allow to ferment, strain and pour into bottles, which are sealed and sealed. The next day this beer will be ready.
Another ginger beer recipe
Ginger - roots 140-200 g
Brown sugar - 4 tbsp. with top
lemon - 3 medium pieces
sparkling mineral water - 1 liter
mint - 2 pinches
ice - several cubes
Break the ginger into pieces and peel (leave a little peel for extra flavor). Grate the ginger on a large grater, add sugar. Grind the peel of one lemon, squeeze out the juice of three lemons. Mix with ginger and grind thoroughly to a paste.
Pour mineral water over the mixture and stir a little. Throw mint and the peel of one lemon into a decanter (straight strips, no need to chop too much) and fill it with ice. Strain the drink and pour it into a decanter. This drink will taste interesting.
Hagrid's Raisin Cookies For 18 pieces:
300 g pancake flour
1/4 tsp ground cinnamon
90 g butter
75 g sugar
160 g raisins
2 tsp citrus zest (lemon and orange)
1 egg
125 ml milk (approx.)
1 tsp sugar
These cookies were sent to Harry Potter by Hagrid as a packed ration when Aunt Petunia put him on a “diet”. J. K. Rowling did not invent it, but refers to the classic English cookies "rock cakes", the recipe for which is given below.
1. Preheat the oven to 200 degrees C. Combine flour and cinnamon in a large bowl, rub in butter, add sugar and zest. Add the egg and enough milk to make a thick dough.
2. Spoon the dough onto a baking sheet at a distance of 5 cm. Sprinkle sugar on top.
3. Bake in the oven for about 15 minutes until brown.
Let cool on the baking sheet.
Cauldron Cakes
2 tbsp flour
1 1/2 tbsp sugar
3 1/2 tsp baking powder (baking powder)
1 tsp salt
1/2 tbsp soft butter
1 tbsp milk
1 tsp vanilla extract
3 eggs
3/4 tsp cinnamon
1/8 tsp ginger
In the Harry Potter books, these are exactly the buns that could be bought on the Hogwarts Express from the sweets seller.
1. Preheat oven to 200 degrees C. Mix eggs, sugar, butter, cinnamon and vanilla extract in a large bowl.
2. Add remaining ingredients and milk.
3. Pour the batter into the muffin tins, but do not overfill them as the cakes should be semi-flat! Bake for 25 minutes.
Open treacle pie
For 8 servings:
350 g ready-made shortcrust pastry (see below)
500 g light molasses
125 g fresh bread crumbs (for this you can chop several pieces of bread in a food processor)
1 lemon, zest and juice
2 eggs
This is a classic English dessert, served warm or cold, with cream or custard. It is a favorite dessert in the magical world described by J. K. Rowling, and the favorite dessert of Harry Potter himself.
1. Preheat the oven to 190 degrees C. Roll out the dough between two sheets of cling film and line the dough with a low open springform round pan with a diameter of 22-23 cm. Place parchment on top, sprinkle with dry beans and bake for 10-15 minutes until the dough looks like dry Remove the paper and dry beans and bake it for another couple of minutes. Reduce temperature to 160 degrees C.
2. Mix molasses, bread crumbs, lemon juice and zest and eggs with a pinch of salt. Pour into the pan and bake for 50 minutes until the filling is set. Let cool.
Options
1. Before baking, you can add a finely chopped piece of ginger and 1 teaspoon of ground ginger to the filling.
2. For a dark treacle pie, you can make a filling of 400g light treacle and 100g dark treacle.
3. To make the filling even more luxurious, add 3-4 tablespoons of heavy cream before baking.
Chocolate covered licorice candies
180 g chocolate
24 long black licorice candies
These are the favorite candies of Hogwarts students, you can only find them in Hogwarts itself or prepare them at home.
1. Melt the chocolate in the microwave for 1 minute. Check and stir every 15 seconds to prevent it from burning.
2. Dip the licorice sticks into the melted chocolate, sprinkle colorful sprinkles on top and place on parchment paper to let the chocolate set.
Madame Rosmerta's pumpkin juice
2 tbsp pumpkin pulp, cut into cubes
2 tbsp apple juice
1/2 cup pineapple juice
1 tsp honey (or to taste)
optional: ground cinnamon, ginger, nutmeg
Madame Rosmerta is the owner of the Three Broomsticks pub in the village of Hogsmeade in the Wizarding World of Harry Potter. At Hogwarts, too, not a single feast was complete without pumpkin juice.
1. Extract the juice from the pumpkin either by squeezing it through cheesecloth or using a juicer.
2. Combine pumpkin juice with apple and pineapple juice in a blender. Add honey and beat.
3. Add spices to taste. Serve chilled with ice.
Mrs. Weasley's Pumpkin Cinnamon Cookies
1 tbsp pumpkin pulp
1 egg
2 tbsp plain flour
1 tbsp sugar
1 tsp salt
1 cup butter
1 tsp vanilla essence
1 tsp cinnamon
1 tsp baking powder
1 tsp soda
Glaze:
3 tbsp butter
1/2 cup brown sugar
4 tbsp milk
3/4 tsp vanilla essence
1 tbsp powdered sugar
Both Muggles and wizards eat these cookies with pleasure.
1. Preheat the oven to 200 degrees C. Grind the butter and sugar. Add vanilla, eggs and pumpkin.
2. Sift dry ingredients and mix with the rest.
3. Spoon the dough onto a baking sheet.
4. Bake for about 10-12 minutes.
5. To make the glaze, place the butter, sugar and milk in a saucepan and bring to the boil. Add 3/4 tsp vanilla essence and 1 tbsp powdered sugar. Cover cookies with icing.
Milk Pumpkin Cocktail
1 peeled frozen banana
3 tbsp orange concentrate
3 tbsp pumpkin puree
1 scoop of vanilla ice cream
1/3 cup water
It's no secret that it was Harry Potter who glorified the main ingredient of this cocktail.
1. Slice a frozen banana.
2. Place all ingredients in a blender.
3. Beat until foamy. Pour into tall glasses and serve.
If desired, add whipped cream on top and sprinkle with cinnamon.
Pumpkin pie
For 6 servings:
50 g (2 oz) butter
75 g (3 oz) sugar + a little sprinkle on top
large pinch of ground nutmeg
2 tbsp ground cinnamon
400 g (1 lb) pumpkin pulp, chopped (or zucchini)
225 g (8 oz) prepared shortcrust pastry
1 egg
This pumpkin pie was forever made famous by the Harry Potter books. From the very first book, pumpkin pie has accompanied Harry to Hogwarts - from meeting Hermione and Ron on the Hogwarts Express, to Halloween feasts and the Trivisadr Tournament.
1. Combine butter, nutmeg sugar and cinnamon in a large saucepan and heat gently to melt butter. Add pumpkin, cook for 10-15 minutes until soft, stirring. Cool.
2. Preheat the oven to 200 degrees C/Gas 6 and heat a baking tray in it. Take a 23cm round pie tin, roll out half the pastry and line the bottom of the tin. Place pumpkin filling on top and roll out the other half of the dough. Cover the pie with the second layer of dough and trim the edges. You can cut out small leaves from the scraps and attach them to the beaten egg on the edges of the pie.
3. Brush the entire surface of the pie with egg and sprinkle with sugar. Poke 2-3 holes in the “lid” of the pie to allow steam to escape. Place the pan on a preheated baking sheet and bake for 25-30 minutes until golden brown. Serve warm or cold with heavy cream or sour cream.
What delicious things are found in the world of Harry Potter and is it possible to transfer the food of English magicians to Russian soil? I asked one of Argemona’s students what the heroes of the books ate, and received the answer:
“Treacle pie, pumpkin cauldrons, pumpkin cookies, and all sorts of sweets on the train: frogs, Bertie Botts, toffees, pepper devils, licorice sticks, Knock Your Mouse ice cream, exploding bubble gum Drubbles.”...»
It is obvious that our schoolchildren and students love sweets and are not at all afraid of ruining their teeth.
However, the most common dish in Harry's world suddenly turns out to be beef and kidney pie. More than a dozen references to it can be found. Obviously, Hogwarts students constantly spent a lot of calories, and they could only make up for them with this traditional dish of English cuisine.
Here's a quote that includes both kidney pie and treacle pie.
«- “Oh, forget it,” Hermione replied irritably, and they spent the rest of dinner sulking angrily at each other.
Harry was already so used to their quarrels that he didn’t even make an attempt to reconcile them; he decided that his time would be better spent on a beef and kidney pie, followed by a large slice of his favorite treacle pie.»
English pie with beef and kidneys is radically different from our Russian rasstegai, hearth pies and other krupeniki and fishmongers. It has no bottom. This means that the meat filling, actually the stew, is baked in the oven only covered with a dough crust on top. There is no dough on the bottom or sides.
« Having swallowed their breakfast, they went up to the lobby - Kreacher greeted them with bows and a promise to prepare a beef and kidney pie for their return.
“He’s so cute,” Ron said lovingly, “but I dreamed of cutting off his head and pinning it to the wall.”.»
"Harry Potter and the Deathly Hallows"
So:
Steak and Kidney Pudding
Ingredients:
2 tbsp. l. vegetable oil
700 g beef for stewing (cut into cubes)
200 g beef kidneys (cut into cubes)
2 medium onions (finely chopped)
30 g flour
850 ml beef broth
salt and freshly ground black pepper to taste
1 tsp. Worcestershire sauce
300 g puff pastry
1 egg yolk mixed with 1 tbsp. l. milk (for brushing dough)
Note that translators often translate pie as pudding and vice versa. We are not afraid. The English language is not easy, and if traditionally, pudding is a dish of sweet or minced meat beaten with egg whites, cooked in a water bath, then in different regions pies can also be called puddings.
And in the book about the morals of the English “Watching the English. Hidden Rules of Conduct" by Kate Fox, it is generally noted that the English, who come from the middle upper class or upper class, call a sweet meal pudding, in contrast to the upper middle class, who call it dessert, and the lower class, who call it simply "sweet".
So in our pie, steak and kidney pudding and steak and kidney pie are equivalent.
I propose to take the recipe from a classic English cookbook of the 19th century.
“Buy a tender rump of beef (that has been hanging out for a little while) and cut it into cubes about an inch wide; Cut each kidney into 8 pieces. Line the dish with dough made from fat and flour in the above proportions, leaving a small piece of dough to cover. Then cover the bottom with a portion of beef and a few pieces of kidney; sprinkle with salt and pepper (some people add a little flour to thicken the sauce, but this is not necessary); make another layer of beef, kidneys, salt and pepper. Do this until the dish is full. Then pour in enough water to come within about 2 inches of the top of the pan. Moisten the edges of the dough, cover the pudding, seal carefully to prevent the sauce from escaping, and tuck in any excess dough. Soak a piece of cloth in hot water and wring it out, sprinkle it with flour and tie the pudding in it. Place in boiling water and leave to cook for at least 4 hours. If the amount of water decreases, always replenish it with hot water from the mug, as the pudding should be covered with it at all times and it should not stop boiling. After removing the cloth, cut a round piece from the top of the dough to prevent the pudding from bursting, and serve in a bowl or on a decorative platter, lined with a napkin. Serve quickly. 
Note. Beef pudding can be greatly enriched by adding a few oysters or mushrooms. The above recipe was furnished for this work by a lady from Sussex, and the inhabitants of this county are famous for their savory puddings. It differs from the basic cooking method in that the meat is cut into very small pieces and the base bowl is shaped differently - the result is a much better pudding, with more sauce, than when large pieces of meat are placed in the dish."
So, the pudding is ready.
Let's get back to sweets.
Recently, the book “The Unofficial Harry Potter Cookbook” by author Dina Bucholes was published in England.
It mentions meat and strawberry pie, onion soup, hamburgers, pumpkin juice, roast beef and Yorkshire pudding.
She gives us a recipe for a good New Year's drink, which is also quite suitable for rainy summer evenings.
« The Great Hall appeared in all its brilliant splendor. Here, as always, stood a dozen fir trees covered with frost, a cheerful crosshair of fluffy garlands of mistletoe and holly hung over them, and enchanted snowflakes, warm and dry, fell from the ceiling. Dumbledore conducted, and everyone sang their favorite Christmas songs in a friendly choir. The chorus boomed louder with each subsequent cup of eggnog - a drink similar to eggnog with rum.».
"Harry Potter And The Chamber of secrets"
Eggnog
Preparation. Beat 1 egg yolk, add 1 tbsp. a spoonful of sugar, a little salt, 2 tbsp. spoons of rum and 2/3 cup of milk. Mix all this, strain and combine with beaten egg white. Stir again before serving.
And finally cake (pie) with molasses.
“A moment later dessert appeared - a huge amount of ice cream of every kind imaginable, apple pies, treacle cakes, chocolate eclairs, jam donuts, truffles, strawberries, jelly, rice pudding... While Harry stuffed his mouth with treacle cake , the conversation turned to relatives».
You will need: 225 g flour with baking powder, 1/2 tsp. baking powder, 1 tsp. spice mixture, 100 g softened butter, 75 g powdered sugar, 5 tbsp. l. black molasses, 150 ml sour cream, 100 g sultanas, sifted powdered sugar for decoration.
Preparation. Preheat the oven to 160°C. Use a square pan with a side of 18 cm. Grease the pan with butter and line with parchment paper. Mix flour, spices, butter, powdered sugar, black molasses, sour cream and sultanas into a homogeneous mass. Transfer the mixture to the prepared pan and level the surface.
Bake for about 1 hour 15 minutes, until a warm knife removed from the middle of the cake comes out clean. Transfer to a wire rack to cool the cake. Serve sprinkled with powdered sugar.
You can talk about pumpkin pies, and Yorkshire pudding, about baked potatoes with pumpkin and about lamb stew, but it’s better to write to the beautiful Mrs. Winsley. She will undoubtedly share with you recipes from her cookbooks: “A Magical Zest for Everyone”, “Magic Baking”, “Feast in One Minute - Miracles!”
And, starting to prepare these traditional dishes, you need to know: the most important thing in any kitchen is not a complex recipe, but a sense of proportionality of the ingredients and the precise magical timing of their addition.
So, meet me in the kitchen.
“(Weasley's) kitchen was small and rather shabby. In the middle there was a planed wooden table and chairs. Harry sat down on the edge of one of them and began to look around. He had never been to a witch's house before. On the wall opposite there hung a clock with one hand and no numbers at all. Instead, along the edge there were inscriptions: “It’s time to put on tea,” “It’s time to feed the chickens,” “I’m late again.”».
Can you feel the magical smell of spring filling the air? All the domestic cats sat down together on the windowsill and sniffed and sniffed the March elixir, looking out the window enthusiastically. And we, their two-legged friends, are drawn somewhere, we want mystery and celebration. In a word, it's time to feel like a sorcerer. The easiest and most affordable way to do this is to conjure whole cauldrons of magical goodies at home. And who understands magic better than Harry Potter?
Baked Potatoes with Pumpkin
- Is he a little bit of that? - He turned to Percy hesitantly.
- That one? - Percy asked absentmindedly. - He is a genius! He is the best magician in the world! But he, quite rightly, is a little bit of that. Should I give you some potatoes?
Ingredients:
Potatoes - 500 g,
Pumpkin - 500 g,
Ham - 125 g,
Milk - 375 ml,
Onion - 1 head,
Vegetable oil - 1 tbsp. l.,
Egg - 3 pieces,
Breadcrumbs - 150 g,
Cheddar cheese - 200 g,
Salt, ground black pepper - to taste
Cooking method:
Cook the potatoes and pumpkin separately, without bringing them to full readiness. Cut into cubes. Lightly fry finely chopped onion and ham in vegetable oil over medium heat. Mix the ham and onions with the pumpkin and potatoes and place in a baking dish. Mix grated cheddar (100 g) with milk, eggs and breadcrumbs. Pour the cheese mixture over the potatoes and pumpkin. Sprinkle 100g grated cheddar on top. Bake in the oven at 180 degrees until golden brown (about 35-40 minutes).
Cauldron scones from the Hogwarts Express
In the Harry Potter books, these are the buns you could buy on the Hogwarts Express from the sweets seller.
Ingredients:
Flour - 2 tbsp flour
Sugar - 1.5 cups
Baking powder (baking powder) - 3 1/2 tsp
Salt - 1 tsp.
Soft butter - 1/2 cup
Milk - 1 glass
Vanilla extract - 1 tsp.
Chicken egg – 3 pcs.
Cinnamon - 3/4 tsp.
Ginger - 1/8 tsp.
Cooking method:
Preheat the oven to 200°C. Mix eggs, sugar, oil, cinnamon and vanilla extract in a large bowl. Add remaining ingredients and milk. Pour the batter into the muffin tins, but do not overfill them as the cakes should be semi-flat! Bake for 25 minutes.
Eggnog is a magical drink
“Dumbledore conducted, and everyone sang their favorite Christmas songs in a friendly choir. The chorus boomed louder with each subsequent cup of eggnog - a drink like eggnog with rum.”
Cooking method:
Egg – 1 pc.
Sugar – 1 tbsp. l.
Rum – 2 tbsp.
Milk – 2/3 cup
Salt - to taste
Cooking method:
Separate the white from the yolk. Beat the egg yolk, add sugar, salt, rum and milk. Mix all this, strain and combine with beaten egg white. Stir again before serving.
Treacle Pie
“Harry was going to ask if Ron had tried the treacle pie, but he didn’t have time - he fell asleep as soon as his head hit the pillow.”
Cooking method:
Flour – 225 g
Baking powder,
Baking powder – 1/2 tsp.
Spice mixture - 1 tsp.
Softened butter - 100 g,
Powdered sugar - 75 g,
Black molasses - 5 tbsp. l.
Sour cream - 150 ml,
Kishmish - 100 g,
Sifted powdered sugar for decoration
Cooking method:
Preheat the oven to 160°C. Use a square pan with a side of 18 cm. Grease the pan with butter and line with parchment paper. Mix flour, spices, butter, powdered sugar, black molasses, sour cream and sultanas into a homogeneous mass. Transfer the mixture to the prepared pan and level the surface.
Bake for about 1 hour 15 minutes, until a warm knife removed from the middle of the cake comes out clean. Transfer to a wire rack; to let the cake cool. Serve sprinkled with powdered sugar.
Hagrid's Raisin Cookies
These cookies were sent to Harry Potter by Hagrid as a packed ration when Aunt Petunia put him on a “diet”.
Ingredients:
Pancake flour - 300 gr
Ground cinnamon - 1/4 tsp
Butter - 90 gr
Sugar - 1 tsp.
Raisins - 160 gr
Citrus zest (lemon and orange) - 2 tsp
Egg - 1 pc.
Milk - 125 ml
Cooking method:
Preheat the oven to 200°C. Combine flour and cinnamon in a large bowl, rub in butter, add sugar and zest. Add the egg and enough milk to make a thick dough. Spoon the dough onto a baking sheet at a distance of 5 cm. Sprinkle sugar on top. Bake in the oven for about 15 minutes until brown. Let cool on the baking sheet.
Mrs. Weasley's Pumpkin Cookies
What would Mrs. Weasley do without delicious dishes? It was she who treated Harry to magical pumpkin cookies, which became one of the favorites among young wizards.
Ingredients
Pumpkin pulp - 1 cup
Egg - 1 pc.
Plain flour - 2 cups
Sugar - 1 glass
Salt -1 tsp.
Butter - 250 gr.
Vanilla essence - 1 tsp.
Cinnamon - 1 tsp.
Baking powder - 1 tsp
Soda - 1 tsp.
Glaze:
Butter - 3 tbsp
Brown sugar - 1/2 tbsp
Milk - 4 tbsp. l.
Vanilla essence - 3/4 tsp
Powdered sugar - 1 cup
Cooking method:
Preheat the oven to 200 degrees. Grind butter with sugar. Add vanilla, eggs and pumpkin. Sift dry ingredients and mix with the rest. Spoon the dough onto a baking sheet. Bake for about 10-12 minutes. To make the glaze, place the butter, sugar and milk in a saucepan and bring to the boil. Add vanilla essence and powdered sugar. Cover the cookies with glaze.