Post by zuriuz10 on Jun 5, 2004 19:16:44 GMT -5
Make a Feast in Seconds!
So you have chosen this book for recipes.You should be very happy to have chosen this book! I will give you the best recipes! ( I have gotten this off HoW and other websites)
Cookies
1. two sticks of butter (slightly melted: not in microwave)
2.3/4 cup of white sugar
3.3/4 cup of brown sugar
4. Mix until paste
5. Cup full of vanilla
6.2 eggs
1/2 cup of peanut butter (optional)
7.2 1/2 cups of flour
8.1 tsp baking soda
9. Mix again
10. 2 cups chocolate chips .mix again
preheat oven to 3:50 bake time about 10 min.
Delicious Choclate Balls
1.2 tsp of cinnamon
2. 2-3 egg whites
3. Half a stick of butter (melted)
4.stire
5.one cup of unsweetened chocolate
6.half cup of brandy
7 2-3 cups of sugar
8. Just a bit of vanilla
preheat oven to 3:50 and bake until they look done
Acid Pops
Just get some bright green lollipops. If possible, coat them with fizzing candy.
Bertie Bott's Every-Flavour Beans
Jelly Belly Beans are best - make sure you buy them with all the flavours, not just the ones you like!
Blood flavoured lollipops
Red lollipops - for best vampiric effect, draw on a fearful face in food colouring or decorating ink *Make sure it's edible! Don't just use a normal pen*
Bouillabaisse
For those who (like us) are ignorant of the ins and outs of French cuisine, Bouillabaisse is a highly-flavoured fish stew/soup from Provence in France. Here's the only recipe for it I could find:
Serves 8 - 10
280g thinly-sliced onions
140g thinly-sliced leeks
142ml olive oil
2l water (or 450ml dry white wine and 1550ml water)
1kg fish heads, bones and trimmings (I didn't say it would be a nice recipe!)
1.5kg chopped ripe tomatoes
1/2 tsp dried, crushed fennel seeds
1tsp finely chopped garlic
A 8cm strip of fresh orange peel
1tsp dried thyme
salt & pepper to taste.
2 1kg lobsters, cut up and cracked (ask someone who actually knows how to prepare lobsters, 'cos we certainly don't!)
2.5kg white fish (choose three from halibut, red snapper, bass, haddock, hake, cod and rockfish)
1 eel (optional)
1kg live mussells (optional)
1kg quartered sea scallops (optional)
Fry onions and leeks in the oil over a low heat for 5 mins (until tender but not brown). Add the fish trimmings (heads, bones etc.), tomatoes, herbs and seasonings and cook uncovered for 30 mins. Then strain the soup through a large sieve, pressing solids with the back of a spoon to squoosh out all the juices.
Boil the stock over a high heat. Add the lobster and boil for 5 mins. Add the fish and eel, and boil for another 5 mins. Add the mussels and scallops and boil for 5 more minutes. Season to taste (if you dare).
Butterbeer
Ilb Caster Sugar
1/4 pint Milk
1/8lb Butter
1/4 large tin Condensed Milk
Heat the milk. Dissolve sugar in it, and add the butter and condensed milk.
Boil gently for approximately 35 minutes.
Beat.
Add either milk or water until a drinkable consistency and flavour is reached. *Watch you don't burn yourself*
Cauldron Cakes
Make or buy some fairy cakes. Hollow out the centre to get a cauldron shape. Fill with melted chocolate or butter icing. Use a strawberry lace for a handle.
Chocolate Frogs
Buy jelly frogs, and dip in melted chocolate.
Cockroach cluster
2 cups Sugar Puffs/Corn Pops/ Similarly shaped cereal
Cooking chocolate
Melt the chocolate over a pan of boiling water. Stir in the cereal, and dish into paper cases. Sprinkle granulated sugar over each one. Cool in fridge.
Coconut Ice
4 tablespoons Condensed Milk
6oz Dried Coconut
11oz Icing Sugar
Mix coconut and sugar, and add the milk. Add more milk if too solid, more sugar if too runny. Mixture should become quite stiff.
Knead the mixture on a chopping board.
Add pink colouring to half the mixture. On a baking sheet, press both coloured bars together into a striped rectangle.
Firm in the fridge.
Devour mercilessly
Drooble's Best Blowing Gum
Get loads of different coloured gum, and put in a bowl so it looks pretty. If soft enough, mix together and tear off chunks.
Exploding bonbons
Buy bonbons, exploding candy and syrup or honey from a muggle shop
Melt the syrup or honey over the stove until runny. Dip in the bonbons, and then immediately dip them into the exploding candy. Cool in fridge.
Fizzing Whizzbees
Buy some flying saucers (those sherbet-filled ones) and devour them!
Honey coloured toffees
Buy a bar of toffee, brush in honey and sprinkle with light brown sugar. Cool in fridge. Eat!
Ice Mice
Chocolate mice
Melted honey and chocolate
Granulated sugar, white and brown
Dip brown chocolate mice in chocolate and then in brown sugar, white chocolate mice in honey and white sugar. Use red liquorice for tails. Freeze.
Jelly Slugs
Buy a pack of mini jaffacakes, and devour them! (mercilessly)
Make some different coloured jelly liquid (preferably green)
Use the jaffacake boxes as jelly moulds, and cool in fridge. Decorate with chocolate drops for eyes and shards of chocolate for horns.
Liquorice Wands
Straighten some liquorice strips (the fizzy ones) and place in the freezer to harden.
Pepper Imps
Buy some "Fishermans friend", "Tictacs" or "Smint", (mint flavour) and use a cake-decorating pen to draw tiny evil faces on them.
Alternative method for the particularly brave - get jelly babies dip them in tabasco and coat in caramel. Thanks to Luke Barclay-Simmons for that one.
Peppermint creams shaped like toads
1 Egg White (buy ready pasteurised egg white from the shop, rather than just using raw eggs)
12oz Icing Sugar
3 drops Peppermint Essence
Whisk egg white until frothy, and beat in sugar and essence. Knead. Shape into toad-like shapes, and cool in fridge.
Pumpkin Pasties
1/2lb Pumpkin
4oz Pastry
! Egg
2oz Caster Sugar
A little ground mixed spice
Remove the inside of the pumpkin and its skin, and cut into pieces. Steam pumpkin pieces for 15 minutes, until soft. Mash. Beat the eggs with the sugar, milk and spice, and add the mashed pumpkin. Roll out the pastry and line a small (4,5 inches) piedish. Fill with the mixture, and bake at 190 degrees for 30/40 minutes, or until the pumpkin filling sets.
Sherbet Balls
Dip gobstoppers in melted honey, and then roll in sherbet. Mmmmm....
Sugar Quills
*Adults only*
Melt sugar with a little water. Coat the back of a spoon, and trickle off onto foil in the shape of a quill. Freeze, and then remove foil. Devour!
*Kids version*
Buy some fondant icing. Shape into a quill, and brush with different food colourings. Freeze to harden.
Treacle Tart
150g Shortcrust pastry
150g Golden Syrup
35g Breadcrumbs (make in blender)
1.5tsp lemon juice
Line a 20cm pie dish with the pastry. Warm the syrup in a pan with the breadcrumbs and lemon juice. Stir. Pour this mixture into the piedish. Bake at 180 degrees C for 25 - 30 minutes.
Toothflossing Stringmints
1 Egg White (buy ready pasteurised egg white from the shop, rather than just using raw eggs)
12oz Icing Sugar
3 drops Peppermint Essence
Liquorice Laces
Whisk egg white until frothy, and beat in sugar and essence. Knead. Shape into spheres by rolling between palms. Wrap in liquorice laces. Cool in fridge.
Pumpkin Juice:
Recipe:
Ingredients:
2 cups diced pumpkin
2 cups apple juice
1 teaspoon honey
1/2 cup pineapple juice
Directions:
Juice the pumpkin and add the pumpkin juice to the pineapple and apple juice. Add honey and blend in a blender. Serve iced.
CHOCOLATE FROGS (Makes 12 to 14 frogs)
1 (12-ounce) bag chocolate chips, or 12-ounce bar chocolate, broken into pieces
1 teaspoon grated chocolate
1 plastic mold for bite-size chocolate frogs
Small candy eyes
Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate; stir until smooth.
Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate. Refrigerate molds until chocolate is firm, about 2 hours. Remove frogs from molds. Place candy eyes onto the frogs with remaining melted chocolate. Store at room temperature or in the refrigerator
Root Beer or cream soda
Butter
Cream
Butterscotch (chips, sauce or both!)
How to make it:
Pour the (root beer/cream soda) in a cup, and the butter & butterscotch into a a small bowl. Put the bowl of butter and butterscotch in the microwave and melt it.
Then put the root beer in the microwave, but not for long because you want it to be moderately warm, or it isn't fizzy and good anymore!
Pour some melted butter and butterscotch in the root beer but not too much! Then pour some cream (coffee cream) in. Then stir it all up. It might take a few tries to make it to your liking!
For Chilled Butterbeer (Very tasty!)
8oz ginger ale or cream soda (seems to work better!)
2-3 tablespoons of butterscotch syrup
Mix in a tall glass and serve over ice.
For Hot, Frothy Butterbeer (These do not include Cream Soda or Root Beer)
Version 1:
2 1/2 cups of milk
2 tablespoons of brown sugar
1 teaspoon of vanilla
1 level teaspoon of butter
OR
Version 2:
2 1/2 cups of milk
1/2 cup of butterscotch chips
1. Heat milk in a small saucepan over medium-high heat.
2. Add the rest of the ingredients. Blend with a small
handmixer if you have one, to make it frothy.
3. Bring the mixture almost to boiling, but not quite.
4. Pour into mugs and serve!
So I hope that is enough recipes for your feast!
So you have chosen this book for recipes.You should be very happy to have chosen this book! I will give you the best recipes! ( I have gotten this off HoW and other websites)
Cookies
1. two sticks of butter (slightly melted: not in microwave)
2.3/4 cup of white sugar
3.3/4 cup of brown sugar
4. Mix until paste
5. Cup full of vanilla
6.2 eggs
1/2 cup of peanut butter (optional)
7.2 1/2 cups of flour
8.1 tsp baking soda
9. Mix again
10. 2 cups chocolate chips .mix again
preheat oven to 3:50 bake time about 10 min.
Delicious Choclate Balls
1.2 tsp of cinnamon
2. 2-3 egg whites
3. Half a stick of butter (melted)
4.stire
5.one cup of unsweetened chocolate
6.half cup of brandy
7 2-3 cups of sugar
8. Just a bit of vanilla
preheat oven to 3:50 and bake until they look done
Acid Pops
Just get some bright green lollipops. If possible, coat them with fizzing candy.
Bertie Bott's Every-Flavour Beans
Jelly Belly Beans are best - make sure you buy them with all the flavours, not just the ones you like!
Blood flavoured lollipops
Red lollipops - for best vampiric effect, draw on a fearful face in food colouring or decorating ink *Make sure it's edible! Don't just use a normal pen*
Bouillabaisse
For those who (like us) are ignorant of the ins and outs of French cuisine, Bouillabaisse is a highly-flavoured fish stew/soup from Provence in France. Here's the only recipe for it I could find:
Serves 8 - 10
280g thinly-sliced onions
140g thinly-sliced leeks
142ml olive oil
2l water (or 450ml dry white wine and 1550ml water)
1kg fish heads, bones and trimmings (I didn't say it would be a nice recipe!)
1.5kg chopped ripe tomatoes
1/2 tsp dried, crushed fennel seeds
1tsp finely chopped garlic
A 8cm strip of fresh orange peel
1tsp dried thyme
salt & pepper to taste.
2 1kg lobsters, cut up and cracked (ask someone who actually knows how to prepare lobsters, 'cos we certainly don't!)
2.5kg white fish (choose three from halibut, red snapper, bass, haddock, hake, cod and rockfish)
1 eel (optional)
1kg live mussells (optional)
1kg quartered sea scallops (optional)
Fry onions and leeks in the oil over a low heat for 5 mins (until tender but not brown). Add the fish trimmings (heads, bones etc.), tomatoes, herbs and seasonings and cook uncovered for 30 mins. Then strain the soup through a large sieve, pressing solids with the back of a spoon to squoosh out all the juices.
Boil the stock over a high heat. Add the lobster and boil for 5 mins. Add the fish and eel, and boil for another 5 mins. Add the mussels and scallops and boil for 5 more minutes. Season to taste (if you dare).
Butterbeer
Ilb Caster Sugar
1/4 pint Milk
1/8lb Butter
1/4 large tin Condensed Milk
Heat the milk. Dissolve sugar in it, and add the butter and condensed milk.
Boil gently for approximately 35 minutes.
Beat.
Add either milk or water until a drinkable consistency and flavour is reached. *Watch you don't burn yourself*
Cauldron Cakes
Make or buy some fairy cakes. Hollow out the centre to get a cauldron shape. Fill with melted chocolate or butter icing. Use a strawberry lace for a handle.
Chocolate Frogs
Buy jelly frogs, and dip in melted chocolate.
Cockroach cluster
2 cups Sugar Puffs/Corn Pops/ Similarly shaped cereal
Cooking chocolate
Melt the chocolate over a pan of boiling water. Stir in the cereal, and dish into paper cases. Sprinkle granulated sugar over each one. Cool in fridge.
Coconut Ice
4 tablespoons Condensed Milk
6oz Dried Coconut
11oz Icing Sugar
Mix coconut and sugar, and add the milk. Add more milk if too solid, more sugar if too runny. Mixture should become quite stiff.
Knead the mixture on a chopping board.
Add pink colouring to half the mixture. On a baking sheet, press both coloured bars together into a striped rectangle.
Firm in the fridge.
Devour mercilessly
Drooble's Best Blowing Gum
Get loads of different coloured gum, and put in a bowl so it looks pretty. If soft enough, mix together and tear off chunks.
Exploding bonbons
Buy bonbons, exploding candy and syrup or honey from a muggle shop
Melt the syrup or honey over the stove until runny. Dip in the bonbons, and then immediately dip them into the exploding candy. Cool in fridge.
Fizzing Whizzbees
Buy some flying saucers (those sherbet-filled ones) and devour them!
Honey coloured toffees
Buy a bar of toffee, brush in honey and sprinkle with light brown sugar. Cool in fridge. Eat!
Ice Mice
Chocolate mice
Melted honey and chocolate
Granulated sugar, white and brown
Dip brown chocolate mice in chocolate and then in brown sugar, white chocolate mice in honey and white sugar. Use red liquorice for tails. Freeze.
Jelly Slugs
Buy a pack of mini jaffacakes, and devour them! (mercilessly)
Make some different coloured jelly liquid (preferably green)
Use the jaffacake boxes as jelly moulds, and cool in fridge. Decorate with chocolate drops for eyes and shards of chocolate for horns.
Liquorice Wands
Straighten some liquorice strips (the fizzy ones) and place in the freezer to harden.
Pepper Imps
Buy some "Fishermans friend", "Tictacs" or "Smint", (mint flavour) and use a cake-decorating pen to draw tiny evil faces on them.
Alternative method for the particularly brave - get jelly babies dip them in tabasco and coat in caramel. Thanks to Luke Barclay-Simmons for that one.
Peppermint creams shaped like toads
1 Egg White (buy ready pasteurised egg white from the shop, rather than just using raw eggs)
12oz Icing Sugar
3 drops Peppermint Essence
Whisk egg white until frothy, and beat in sugar and essence. Knead. Shape into toad-like shapes, and cool in fridge.
Pumpkin Pasties
1/2lb Pumpkin
4oz Pastry
! Egg
2oz Caster Sugar
A little ground mixed spice
Remove the inside of the pumpkin and its skin, and cut into pieces. Steam pumpkin pieces for 15 minutes, until soft. Mash. Beat the eggs with the sugar, milk and spice, and add the mashed pumpkin. Roll out the pastry and line a small (4,5 inches) piedish. Fill with the mixture, and bake at 190 degrees for 30/40 minutes, or until the pumpkin filling sets.
Sherbet Balls
Dip gobstoppers in melted honey, and then roll in sherbet. Mmmmm....
Sugar Quills
*Adults only*
Melt sugar with a little water. Coat the back of a spoon, and trickle off onto foil in the shape of a quill. Freeze, and then remove foil. Devour!
*Kids version*
Buy some fondant icing. Shape into a quill, and brush with different food colourings. Freeze to harden.
Treacle Tart
150g Shortcrust pastry
150g Golden Syrup
35g Breadcrumbs (make in blender)
1.5tsp lemon juice
Line a 20cm pie dish with the pastry. Warm the syrup in a pan with the breadcrumbs and lemon juice. Stir. Pour this mixture into the piedish. Bake at 180 degrees C for 25 - 30 minutes.
Toothflossing Stringmints
1 Egg White (buy ready pasteurised egg white from the shop, rather than just using raw eggs)
12oz Icing Sugar
3 drops Peppermint Essence
Liquorice Laces
Whisk egg white until frothy, and beat in sugar and essence. Knead. Shape into spheres by rolling between palms. Wrap in liquorice laces. Cool in fridge.
Pumpkin Juice:
Recipe:
Ingredients:
2 cups diced pumpkin
2 cups apple juice
1 teaspoon honey
1/2 cup pineapple juice
Directions:
Juice the pumpkin and add the pumpkin juice to the pineapple and apple juice. Add honey and blend in a blender. Serve iced.
CHOCOLATE FROGS (Makes 12 to 14 frogs)
1 (12-ounce) bag chocolate chips, or 12-ounce bar chocolate, broken into pieces
1 teaspoon grated chocolate
1 plastic mold for bite-size chocolate frogs
Small candy eyes
Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes. Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted. Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate; stir until smooth.
Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate. Refrigerate molds until chocolate is firm, about 2 hours. Remove frogs from molds. Place candy eyes onto the frogs with remaining melted chocolate. Store at room temperature or in the refrigerator
Root Beer or cream soda
Butter
Cream
Butterscotch (chips, sauce or both!)
How to make it:
Pour the (root beer/cream soda) in a cup, and the butter & butterscotch into a a small bowl. Put the bowl of butter and butterscotch in the microwave and melt it.
Then put the root beer in the microwave, but not for long because you want it to be moderately warm, or it isn't fizzy and good anymore!
Pour some melted butter and butterscotch in the root beer but not too much! Then pour some cream (coffee cream) in. Then stir it all up. It might take a few tries to make it to your liking!
For Chilled Butterbeer (Very tasty!)
8oz ginger ale or cream soda (seems to work better!)
2-3 tablespoons of butterscotch syrup
Mix in a tall glass and serve over ice.
For Hot, Frothy Butterbeer (These do not include Cream Soda or Root Beer)
Version 1:
2 1/2 cups of milk
2 tablespoons of brown sugar
1 teaspoon of vanilla
1 level teaspoon of butter
OR
Version 2:
2 1/2 cups of milk
1/2 cup of butterscotch chips
1. Heat milk in a small saucepan over medium-high heat.
2. Add the rest of the ingredients. Blend with a small
handmixer if you have one, to make it frothy.
3. Bring the mixture almost to boiling, but not quite.
4. Pour into mugs and serve!
So I hope that is enough recipes for your feast!